3 Best fall soup recipes

Looking for a meal that’s easy to make and ultra-comforting? Try one of these three fall soups! Each one is filled with seasonal ingredients we love and will warm your soul with each bowl.

There are few things we love more than a big bowl of soup on a chilly fall evening. No matter what our days are like, there’s something just so comforting and nostalgic with each cozy sip and spoonful.

Serves about 6

Ingredients:

For the soup: 

• 2 tablespoons butter
• 1 medium yellow onion, chopped
• 4 cloves garlic, chopped
• 7 medium parsnips, chopped
• 5 cups low-sodium chicken broth
• 1 tablespoon minced chives
• 1-1/2 tablespoons Italian seasoning
• 3 tablespoons shredded Parmesan cheese
• Salt and pepper to taste

For the meatballs: 

• 1 pound meatloaf mix (ground beef and pork)
• 2 tablespoons milk
• 1 tablespoon Worcestershire sauce
• 1/3-1/2 cup breadcrumbs
• 1 egg
• 1/2 cup fresh basil or parsley, chopped

Directions: 

1. Heat the butter in a large Dutch oven over medium heat. Add onions and garlic, cook until fragrant, about 3 minutes. Add the parsnips and cook another 3-4 minutes. Add the chicken broth, chives and Italian seasoning. Bring mixture to a boil and then reduce heat to a simmer. Let simmer for about 15-20 minutes, or until vegetables are soft.
2. Once soup is done, pour into a blender and add cheese. Pulse on low until creamy.
3. Grease a nonstick cooking skillet with oil. In a large bowl, mix the ground beef, milk, Worcestershire sauce, breadcrumbs, egg and basil together with your hands. Roll the mixture into small meatballs and place in the skillet. Heat the pan over medium heat and add meatballs. Cook until browned, about 8 minutes.

Serves about 6

Ingredients:

• 8 ounce package mushrooms, chopped
• 2 parsnips, chopped
• 2 carrots, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 turnips, chopped
• 5 cups low-sodium vegetable broth
• 1 cup chopped mixed soup greens (we used parsley, basil, dill and chives)
• 1 tablespoon chili powder
• 1 tablespoon Italian seasoning
• Salt and pepper

Directions: 

1. Place all of the vegetables, chopped soup greens and vegetable broth in the basin of a slow cooker. Add the seasonings. Set to low and let cook for about 5-6 hours or until vegetables are soft.

Serves about 6

Ingredients:

• 1 tablespoon butter
• 3 cups chopped mushrooms
• 2 cups chopped leeks
• 1 medium onion, chopped
• 2 cups chopped shiitake mushrooms
• 5 cups low-sodium beef broth
• 1 package potato gnocchi
• 5 sprigs fresh thyme
• 1 tablespoon low-sodium soy sauce
• Fresh chives and dill
• Salt and pepper

Directions: 

1. Heat butter in a large Dutch oven over medium heat. Add mushrooms, onion and leeks. Cook until vegetables are fragrant and start to soften, about 4 minutes. Pour in broth. Add thyme, soy sauce and salt and pepper.
2. Bring mixture to a rapid boil and then reduce to a simmer. Cover and let simmer for about 20-30 minutes or until vegetables are very soft.
3. Meanwhile, bring a large pot of water to a boil. Add a dash of salt and gnocchi. Cook until gnocchi floats to the top. Pour in a colander and rinse.
4. Pour the gnocchi into the soup and let simmer another 2-4 minutes. Serve with fresh greens.

More fall recipes

Butternut squash tart with sage and fresh Parmesan
Best fall vegetarian dishes
Crunchy caramel apple boozy milkshake