Fall Faves: 10 Super Soups

It’s time to dust off the soup pot and whip up something warm! Fall is finally here and you can easily chase the chill away with these 10 super soups. (Bonus: Many of these soup recipes are featured in our Deli on the daily. See if you can spot your favorite on this list and give it a try at home.)

  1. African Groundnut Stew – Warm spices, sweet sweet potatoes and rich peanuts make this vibrantly colored, flavorful stew pure pleasure.
  2. Wild Rice Mushroom Soup – This more nuanced version of classic wild rice mushroom soup is flavored with thyme, white wine and a host of veggies.
  3. Butternut Apple Bisque – If there’s such a thing as autumn in a bowl, this is it. Rich, creamy butternut squash, tart Granny Smith apple, and a dash of curry, and you’ve got a warm, spicy dish that’s sure to be a hit as an appetizer or a meal all by itself.
  4. Cheddar and Ale Soup – This creamy, cheesy soup is made even better with beer. Sharp, mature cheddar is a perfect foil for a flavorful ale, and a garnish of chopped chives adds a fresh note.
  5. Classic Wild Rice Soup with Turkey – Perfect for fall weather, simple to make and a delicious way to use up leftover turkey. For a vegetarian version, substitute seitan for the turkey and vegetable stock for the chicken broth.
  6. Squash, Chickpea & Red Lentil Stew – Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.
  7. Baked Potato Soup with Bacon – Warm up chilly days with this delicious, hearty soup that has all the flavors of a baked potato, including the bacon bits.
  8. Hearty Kale and White Bean Stew – Warm up with this hearty, healthy stew that packs a colorful punch on gray days.
  9. Sausage, Kale and Potato Soup – Italian sausage infuses this simple soup with flavor, and you can choose hot or sweet sausage, depending on your taste for heat. It all comes together in under 30 minutes, and is even better after a day or two in the refrigerator.
  10. Split Pea Soup with Rosemary – Put a pot of split peas and fragrant rosemary on the stove and you will feel warmer just knowing dinner is on its way. Split peas cook more quickly than larger beans, and you don’t have to soak them to speed them up. Don’t add the wine until the peas are soft; the acids in the wine will keep them from becoming tender.