We’re well into fall and if you haven’t already make a big pot of soup, what are you waiting for?
Not only do I love soup because it’s so warm and comforting, but you can make it out of just about anything. It’s a great way to use up odds and ends in the refrigerator, freezer and pantry and is an easy and tasty way to eat more veggies, legumes and whole grains.
I also am a big fan of freezing single-serving portions of soup for grab-and-go lunches and busy weeknight dinners. Anything to make feeding myself simple and affordable, sign me up. Not to mention having delicious homemade soup on hand at all times is pretty awesome.
So get yourself a loaf of crusty bread, whip up one of these scrumptious recipes and enjoy getting cozy in cooler weather!
Can you guess the secret ingredient that adds creaminess to this recipe? Blended cannellini beans! I love using beans to thicken soup — they add so much delicious flavor and fiber. Emilie’s comforting, creamy soup takes just 45 minutes to make and delivers a serving of greens in every bowl. YUM!
This soup gets its creaminess from blended cashews and cauliflower — genius! If you’re looking for a veggie-loaded soup, this one’s for you. Karla’s plant-based eats never disappoint.
Creamy broccoli soup is one of my all-time favorites so I’m dying to try Gena’s rendition. And guess what, you use the entire broccoli — stems and all — so goodbye food waste! If you’re feeling fancy, garnish with a dollop of homemade cashew cream and a sprinkle of Gena’s coconut bacon.
Wake up those taste buds with Debbie’s red curry tomato soup! I am legit drooling at the thought of Thai basil swimming in a bowl of creamy soup (anyone else?). A crusty baguette would go perfectly with this deliciousness.
Warm up with a fiesta and chow down on a bowl of tortilla soup! This recipe requires just 1 pot and leftovers will freeze beautifully. If you haven’t yet checked out Minimalist Baker’s recipes, DO IT.
A dish with veggies, legumes and whole grains? That’s what I’m talking about! Steph’s autumnal version of minestrone takes only 30 minutes to cook and is sure to satisfy all the bellies at the table.
If you love brothy soups, go pho! You can load it up with all your favorite veggies and herbs and whatever type of noodle you prefer. It’s also perfect for a sick day. Be sure to read Kate’s tips at the end of the recipe for maximizing flavor.
Calling all root veggie lovers! Jenné’s recipe involves roasting sweet potato and parsnip before turning them into soup — hello, flavor! Contrary to her blog’s name and what this recipe would lead you to believe, she does have more than sweet potato recipes on her website — check it out.
I’ve only had vegan French onion soup once — in actual France — and it was everything I remembered the traditional version being. Ashley’s recipe looks amazing and I can’t wait to try it. Would you look at her perfectly melty baked cheese!? If you make this recipe at home, please tag me in a photo!
I love veggies in my soup and I love veggies on my soup. If you’re bored with roasted veggies, start using them as garnishes! The savory roasted Brussels bring savory balance (and crunchiness) to this sweet, seasonal soup.