4 BEST AND EASIEST FALL SOUP RECIPES | ONE POT COMFORT FOOD | WE COULD EAT THESE EVERYDAY
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4 BEST AND EASIEST FALL SOUP RECIPES | ONE POT COMFORT FOOD | WE COULD EAT THESE EVERYDAY
Cheese Tortellini tomato soup:
Cook Italian Sausage, remove from pot with most of grease-set aside
Add 1 28oz can of crushed tomatoes
3 cups of chicken broth, bring to a boil
Add 3 to 4 cloves of garlic
Italian seasoning and salt and pepper
Add a cup of heavy whipping cream
Stir together
Add in 1 package of cheese tortellini
and add your Italian sausage back in
Optional: Add a few big handfuls of spinach
Let soup simmer for about 15 minutes, until Tortellini is tender
Serve with Parmesan on top and enjoy!
Cajun Chicken Pasta Soup:
Crack Chicken Noodle Soup:
Lasagna Soup:
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BUTTERNUT SQUASH SOUP | how to make roasted butternut squash soup
Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don't have to peel and cut the butternut squash).
My butternut squash soup recipe is made from roasted #butternutsquash, onions, garlic, maple syrup, cinnamon, nutmeg, vegetable broth, salt and pepper. It's naturally ultra-creamy (without any cream). But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.
This soup is gluten-free, vegetarian and paleo friendly. It can also be made vegan. It's delicious for Thanksgiving and other holidays. Enjoy!
For more #healthyrecipes and Thanksgiving recipes head to my website: downshiftology.com
FULL RECIPE: Roasted Butternut Squash Soup:
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8 Rich & Wholesome Fall Soups • Tasty
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This cozy high protein anti-inflammatory soup is golden
You've heard of golden milk, but what about vegan golden soup!
You are going to absolutely love this recipe, especially as we head into the winter months. It's comforting, nutritious, flavorful, and will just truly make you feel good from the inside out.
Give it a try and let me know what you think!
★Recipe ★
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Timestamps:
00:00 How to make Vegan Golden Soup
3:52 Vegan Golden Soup Finished
4:00 How I started to warm up to soup
5:00 Golden Milk elevated
5:37 Why these vegetables make this dish
6:35 Swapping Red Curry Paste
7:16 What to do if you don’t have a high speed blender
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The coziest & creamiest soup to make for dinner this fall!
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Fall Soup - 3 Delicious Ways
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Creamy Tomato Soup
2 tbsp oil
1 small onion, finely diced
2 cloves garlic, minced
8-10 roma tomatoes, chopped
1 tbs brown sugar
1 tbsp tomato paste
1⁄2 cup parmesan grated OR a leftover parmesan rind
2-3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste
fresh basil for garnish
In a large saucepan, heat oil over medium-high heat.
Add onions and sauté until they become translucent.
Add garlic and sauté for another minute.
Add tomatoes and let them cook for about five minutes so they absorb all the flavor of the onions and garlic.
Add brown sugar, tomato paste, parmesan and vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 30 minutes.
Add cream.
Puree soup with an immersion blender or in batches in a traditional blender.
If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with fresh basil.
Enjoy!
Carrot Ginger Soup
2 tbsp oil
2 large onions
1 tsp ginger, minced
6-8 carrots, diced
3 cups vegetable broth
salt and pepper to taste
In a large saucepan, heat oil over medium-high heat.
Add onions and sauté until they become translucent.
Add ginger and sauté for another minute.
Add carrots and vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 30 minutes.
Puree soup with an immersion blender or in batches in a traditional blender.
If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with plain yogurt and fresh pepper.
Enjoy!
Leek and Potato Soup
2 tbsp oil
4 leeks, rinsed and finely chopped, white and light green parts only
2 stalks celery, finely chopped
2 cloves garlic, minced
2 potatoes, peeled and diced
3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste
In a large saucepan, heat oil over medium-high heat.
Add leeks and celery and sauté until they begin to soften.
Add garlic and sauté for another minute.
Add potatoes and vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 30 minutes.
Add cream.
Puree soup with an immersion blender or in batches in a traditional blender.
If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with fresh black pepper.
Enjoy!
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