14 Simple Soup Recipes for Fall (2024)

FAQs

What is an autumn soup? ›

Our favorite fall soups simmer sweet potato, pumpkin, butternut squash, and more seasonal flavors.

Lemons are a chicken soup game changer. Why? They brighten up and balance the salty, rich flavors of the dish, and make all of the ingredients come into line. Like a vinaigrette on a salad, the pickle on a burger, and the sour cream in a coffee cake, a squeeze of lemon gives chicken soup a game-changing brightness.

Root vegetables: carrots, squash, pumpkin and sweet potato. Whole grains: brown rice, quinoa, oats and millet. Legumes: beans, chickpeas, lentils, soybeans. Green vegetables: broccoli, spinach, kale, celery, rocket and artichokes.

There are four main categories of soup: Thin, Thick, Cold and National. These types of soup are widely recognised in today's modern kitchen.

Use fresh, good quality ingredients like vegetables and herbs. Add a little bit of vinegar or lemon juice to your soup to make it taste better. Use a high-quality broth or stock as a base for your soup. Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness.

To make a good soup, you have to build flavours as you go. Vegetables like onion, garlic, celery and carrots — referred to as "aromatics" — are part of most soup recipes for this very reason, sautéed in oil or butter as a first step of flavour-making.

Whether it's white wine or vinegar, a touch of acid added to the simmering pot will create a richer finished product. That's because acid helps break down the cartilage and other connective tissues in the bones of the chicken, which helps speed up the formation of gelatin in the stock.

Vinegar, much like salt, is a flavor enhancer — it not only imparts its own taste and acidity to a soup, but in small quantities, it helps to bring out the brightness of other ingredients as well.

Add peppercorns, bay leaves, thyme, poultry seasoning, basil, and parsley.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

What is the most important ingredient in soup? ›

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Savouring Fall Flavours

Cinnamon – While this might be one of the quintessential autumn and holiday flavours, really anything spiced or giving heat and that punchy taste (All-spice, Nutmeg, Ginger, etc) shines this time of year and can turn any dish into an autumn classic.

Originally used in potage julienne (“Julienne potage, soup in the manner of Jules/Julien”), meaning “soup made from thin slices”; this sense is now known as chiffonade.

Having a good potassium intake is important in maintaining healthy blood pressure. Butternut squash soup is a good source of fiber AND potassium!

Other variations could include a vegetarian version of the same with mushrooms instead of seafood. Fung comes from the use of chicken in the soup while "Lung" comes from the use of snake. "Feng" means Phoenix in Chinese. "Lung" or "Long" means dragon.