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Get Warm & Cozy with these Delicious Fall Soups!

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Get warm & cozy with these 20 delicious fall soups to enjoy on a chilly day!  These recipes include traditional soups to the super creative!  There’s something for ever soup lover!


The days are officially shorter and the weather is just going to keep getting colder.  It’s the perfect time of year to celebrate soup season!  Who doesn’t love to warm up with a big bowl of soup on a chilly day?  There’s really nothing better than a hearty, homemade soup. 

My husband isn’t much of a soup eater, but I love cooking up large batches, portioning them out, and keeping them in the freezer.  That way, I can have soup for lunch whenever I want!  Most of my favorite soups are loaded with veggies.  I used to hate chunky soups, but soups – like this Tuscan Meatball and Bean Soup – have quickly become a favorite of mine! 

Warm up this fall with these 20 cozy and delicious soup recipes!  There’s a different soup for everyone!  Maybe even my husband!

  1. Copycat Panera Autumn Squash Soup Recipe – CincyShopper
  2. Butternut Squash Soup with Roasted Chickpeas – Busy Being Jennifer
  3. Stuffed Cabbage Soup – Mama Loves Food
  4. Crockpot Cheeseburger Soup Recipe – Eating on a Dime
  5. Greek Lemon Chicken Soup Recipe – A Spicy Perspective
  6. Easy Chicken Dumplings Soup with Pumpkin Recipe – Raising Whasians
  7. Instant Pot Beef Stew – Tasty Galaxy
  8. Cheesy Italian Sausage Potato Chowder – A Night Owl Blog
  9. The Best Creamy Butternut Squash Soup – Pass Me Some Tasty
  10. Roasted Apple & White Cheddar Soup – 4 Sons R Us
  11. Creamy Roasted Sweet Potato and Carrot Soup – Little Sunny Kitchen
  12. Smoked Sausage, Kale and Potato Soup Recipe – Diethood
  13. Instant Pot Creamy Taco Soup Recipe – Eating on a Dime
  14. Chicken, Wild Rice & Mushroom Soup – Simply Stacie
  15. Hearty Vegetable Beef Soup – Busy Being Jennifer
  16. Roast Pumpkin Soup – Eat, Little Bird
  17. One-Pot Tomato and Basil Tortellini Soup – Gal on a Mission
  18. Creamy Bacon Spinach Tortellini Soup – Small Town Woman
  19. Acorn Squash Soup – CopyKat
  20. Chicken Parmesan Soup – Closet Cooking

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What’s your favorite kind of soup to enjoy on a chilly, fall day?

Slow Cooker Italian Chicken Soup {SoFabFood Post}

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There’s nothing more comforting than a bowl of chicken soup!  This Slow Cooker Italian Chicken Soup is full of hearty vegetables and Italian flavor!  It’s slow-cooked all day so you can grab a bowl and warm up on a chilly night!


Ah, soup season! There’s nothing like sitting down to a warm bowl of comforting soup.  And there’s nothing more comforting than a bowl of chicken soup!  Except, of course, maybe this chicken soup!  I’m giving traditional chicken soup an Italian style twist with this Slow Cooker Italian Chicken Soup recipe!

This soup recipe was initially just a way to clean out some veggies in our fridge.  These days, it’s one of my favorite soups to make in the slow cooker!  It starts with a tomato base made with diced tomatoes and chicken broth.  Chicken thighs are browned and thrown into the slow cooker along with onions, garlic, green beans, baby spinach, and potatoes.  Throw in some Italian herbs and seasonings and, badda-bing-badda-boom, you’ve got yourself one tasty chicken soup!

Head to SoFabFood.com today for the recipe!  It makes a really big batch, so it’s a good freezer soup!  Or a good soup to share with family, like I did! 

Easy Miso Soup with Udon Noodles

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Create a satisfying and savory Japanese restaurant favorite right in the comfort of your kitchen with this Easy Miso Soup with Udon Noodles recipe!


If you’ve ever been to a Japanese restaurant, chances are you’ve been offered a bowl of miso soup before your meal.  Miso is a fermented soybean paste that, when added to a broth base, gives it a unique, umami flavor.  Traditional miso soup is made with miso paste, broth, mushrooms, green onions, seaweed, fish sauce, and scallions.  I prefer miso soup when it’s light on the seaweed and fish sauce.  If it’s omitted completely from the soup, it’s even better!  Miso is a delicious starter that I always look forward to at Japanese restaurants.  

I recently decided to take miso soup to entree status when I made a homemade version for the first time last week.  Soup season usually means my lunch of choice is some kind of noodle in broth.  We all know that Ramen is a pretty big deal these days, but one of my favorite Asian noodles is Udon (plus, it’s way more fun to say!).  Udon noodles are a thick cut noodle that are soft and slightly chewy.  They’re perfect for slurping, which by the way, is actually encouraged in Japanese culture! 

A delicious soup with lots of authentic Japanese flavor!

 
This was my first time working with miso paste. After trying to find it in two stores, I was almost about to give up on this recipe. Then, as I sat in the parking lot, I looked up where to locate it in the store. You won’t find it in the international aisle. Miso paste is actually a refrigerated item!  It was in with the fermented foods at Whole Foods.  Kind of makes sense since the paste is made out of fermented soybeans! 

I’m so glad I didn’t give up on this recipe because my first attempt at miso soup turned out to be delicious!  If you’re not opposed to fish sauce, I would definitely add a little into the broth to give it that authentic flavor.  This soup is still delicious without it and vegan-friendly!  This recipe makes a large batch, so enjoy it for dinner and lunch the next day, or freeze it!

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Easy Miso Soup with Udon Noodles

Easy Miso Soup with Udon Noodles

Ingredients

  • 2 cups vegetable broth
  • 3 cups water
  • 4 tbsp. white miso paste
  • 1/2 - 16 oz block firm tofu, drained and cubed
  • 1 cup shiitake mushrooms, sliced
  • 8 oz fresh Udon noodles
  • Chopped green onions, to garnish

Instructions

  1. In a medium pot, bring the vegetable broth and water to a boil.
  2. Whisk in the miso paste and lower heat to a simmer.
  3. Add the tofu and mushrooms to the broth. Cook just until the mushrooms have softened, about 5 minutes.
  4. Then, add the Udon noodles and stir. Cook noodles until they are warm.
  5. Spoon the soup into bowls and top with chopped green onions. Serve immediately.

Notes

To drain the tofu, place the tofu block onto a plate. Add another plate on top and use something heavy to weigh it down (I used my husband's YETI mug and that seemed to do the job). Tofu is best when drained overnight, but will be ready when the plate is mostly filled with water. Pat the tofu block dry and cut into cubes.

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This soup is full of delicious, earthy flavors.  If you’ve never had tofu before, don’t be afraid of trying it.  It’s soft in texture and takes on the flavor of whatever you cook it with!  I pinky promise you that, when prepared the right way, tofu can be a delicious vegetarian substitute in meals!

This recipe turned out to be more like a fun, miso noodle bowl instead of soup. I ended up adding the noodles, mushrooms, and tofu to my bowl first. Then, I topped it with broth and garnished it with green onions. Not only will this miso soup warm you up on cold days, but it’s really filling, too!  Have it for lunch and you’ll stay satisfied all afternoon! 

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