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A steaming bowl of healthy fall soup, garnished with fresh herbs

Best way to grow your 5 healthy fall soup recipes

Enjoy a delicious and healthy variety of fall soups with these five recipes. From creamy tomato to hearty lentil, these soups are perfect for a cozy autumn meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Creamy Tomato Soup
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 can crushed tomatoes (28 ounce)
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
Roasted Butternut Squash Soup
  • 1 butternut squash peeled and cubed
  • 2 tbsp olive oil
  • 1 onion chopped
  • 4 cups vegetable broth
  • 1 tsp nutmeg
  • Salt and pepper to taste
Hearty Lentil Soup
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 cup brown or green lentils rinsed
  • 6 cups vegetable broth
  • 1 can diced tomatoes (14.5 ounce)
  • 1 tsp dried thyme
  • Salt and pepper to taste
Chicken Noodle Soup
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 6 cups chicken broth
  • 2 cups cooked chicken shredded
  • 1 cup egg noodles
  • Salt and pepper to taste
Mushroom Barley Soup
  • 1 tbsp olive oil
  • 1 onion chopped
  • 8 ounces mushrooms sliced
  • 2 cloves garlic minced
  • 1/2 cup pearl barley
  • 6 cups vegetable broth
  • 1 tsp dried rosemary
  • Salt and pepper to taste

Equipment

  • large pot
  • blender
  • cutting board
  • knife

Method
 

Creamy Tomato Soup
  1. Heat olive oil in a large pot over medium heat; add chopped onion and cook for about 5 minutes until softened.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Stir in crushed tomatoes and vegetable broth, bring to a simmer, then reduce heat and cook for 15-20 minutes.
  4. Carefully blend the soup until smooth using an immersion blender or by transferring it to a regular blender.
  5. Stir in heavy cream, season with salt and pepper to taste, then heat through and serve.
Roasted Butternut Squash Soup
  1. Preheat oven to 400°F (200°C); toss butternut squash cubes with olive oil, salt, and pepper, then roast for 20-25 minutes until tender.
  2. In a large pot, cook chopped onion until softened; add roasted squash, vegetable broth, and nutmeg.
  3. Bring to a simmer, reduce heat, cook for 10 minutes, then blend until smooth and season with salt and pepper.
Hearty Lentil Soup
  1. Heat olive oil in a large pot; sauté chopped onion, carrots, and celery until softened, about 7 minutes.
  2. Add rinsed lentils, vegetable broth, diced tomatoes, and dried thyme; bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
  3. Season with salt and pepper to taste and serve hot.
Chicken Noodle Soup
  1. In a large pot, heat olive oil and sauté chopped onion, carrots, and celery until softened, about 7 minutes.
  2. Pour in chicken broth and bring to a boil; reduce to a simmer and add shredded chicken and egg noodles.
  3. Cook for 8-10 minutes, or until noodles are tender; season with salt and pepper to taste.
Mushroom Barley Soup
  1. Heat olive oil in a large pot; sauté chopped onion and sliced mushrooms until softened and browned, about 8-10 minutes.
  2. Add minced garlic and cook for another minute until fragrant; stir in pearl barley, vegetable broth, and dried rosemary.
  3. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until barley is tender.
  4. Season with salt and pepper and serve.

Notes

These recipes are versatile; feel free to adjust spices and vegetables to your liking. They also freeze well for future meals.