As the crisp autumn air begins to settle in, there’s nothing quite like a steaming bowl of soup to warm both the body and soul. Soup, with its nourishing ingredients and comforting warmth, becomes a culinary hug in the chill of fall. The rich aromas of simmering vegetables, herbs, and spices wafting through the kitchen create a sense of coziness and nostalgia, evoking memories of family gatherings and heartfelt conversations. Whether it’s a classic chicken noodle or a hearty pumpkin bisque, each spoonful provides a moment of solace, offering a gentle reminder of the simple joys found in seasonal traditions. In this way, soup becomes more than just a meal; it’s an embrace that nourishes the spirit, bringing comfort and joy during the autumn months.
Classic Tomato Soup
1 large yellow onion
3 cloves garlic
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon tomato paste
2 (28-ounce) cans crushed tomatoes
3 cups low-sodium chicken or vegetable broth
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon balsamic vinegar
- Finely dice 1 large yellow onion (about 2 1/2 cups). Mince 3 garlic cloves.
- Melt 4 tablespoons unsalted butter in a Dutch oven over medium heat. Add the onion, garlic, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, and cook until softened and translucent, 8 to 10 minutes. Add 1 tablespoon tomato paste and stir to coat the onion mixture. Cook, stirring often, until darkened in color, 1 to 2 minutes.
- Add 2 (28-ounce) cans crushed tomatoes and 3 cups low-sodium chicken or vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer. Simmer, stirring occasionally and scraping the bottom of the pot, until slightly thickened and the flavors meld, about 30 minutes.
- Turn off the heat. Transfer in two batches to a blender, or blend directly in the pot with an immersion blender, until smooth. Return the soup to the pot. Add 1 teaspoon balsamic vinegar and stir to combine. Taste and season with more kosher salt as needed. Serve with croutons or grated Parmesan cheese.
Creamy Pumpkin Soup with Cabbage Steak
Creamy Pumpkin Soup:
2 lbs. pumpkin skin and seeds removed, chopped
1 onion, chopped
2 medium potatoes, peeled and diced
1 large carrot, peeled and diced
4 cloves garlic, crushed
4 cups low sodium chicken or vegetable broth
2 chicken bouillon cubes, crumbled
1 pinch salt if needed
1 pinch pepper if needed
1/2 cup half and half or light cream
1/2 cooked bacon to serve, optional
1 pinch fresh parsley to serve, optional
Place all ingredients, except cream, in a large pot or saucepan. Bring to a simmer over medium heat until vegetables are tender. Take off heat. Using a stick blender, blend until smooth. Add the cream and stir through (do not boil after adding cream). Add any salt or pepper if needed, and serve with bacon and parsley (if desired).
Cabbage Steak:
1 large head of cabbage
2 1/2 tablespoons avocado oil
3/4 teaspoon Kosher salt
1/2 teaspoon black pepper
2 tablespoons parmesan cheese
1 tablespoon fresh parsley finely chopped
Preheat the oven to 400 degrees F. Spray two baking sheets with nonstick cooking spray. Slice head of cabbage into 1-inch thick rounds. Transfer to the prepared baking sheets. Brush both sides of the cabbage with avocado oil then season both sides with salt and pepper.
Roast in the oven for 20 minutes. Sprinkle with parmesan cheese. Place back in the oven and roast for another 15 minutes, or until tender in the middle and golden brown on the outside.
Italian Penicillin Soup with Grilled Cheese Rollups
Italian Penicillin Soup
2 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
2 large carrots, chopped
2 celery stalks, chopped
1 zucchini, chopped
1 yellow bell pepper, chopped
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
6 cups vegetable broth
1 can (14 oz) diced tomatoes
1 cup small pasta (like ditalini or orzo)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic, carrots, and celery. Sauté for an additional 3-4 minutes until vegetables start to soften.
Stir in the zucchini, bell pepper, thyme, oregano, and basil, cooking for another 3 minutes to let flavors combine.
Pour in the vegetable broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
Add the pasta and cook until tender, approximately 8-10 minutes, stirring occasionally.
Season with salt and pepper to taste. Serve hot with a sprinkle of fresh parsley on top.
Grilled Cheese Rollups
10 slices of cheese of your choice
10 slices white toast bread
2-3 tablespoons butter
Remove the crust from the bread and use a rolling pin to roll it out to ¼-inch thick. Place a slice of cheese into the center of the bread and roll it up tightly. Melt butter in a large skillet over medium heat and place grilled cheese roll ups on top and cook until all sides are crispy and golden brown, about 3-4 minutes. You may have to cook in 2 batches. Transfer onto a plate lined with paper towel to absorb any excess butter. Serve warm.
Greek Lemon Chicken Soup with Zucchini Fritters
Greek Lemon Chicken Soup
1 Tbsp extra virgin olive oil
1 cup chopped green onions
1 Tbsp minced garlic (3 cloves)
7 cups low-sodium chicken broth
3/4 cup jasmine rice or white rice
1 tsp dried oregano
2 bay leaves (fresh or dried)
Salt and black pepper
3 cups cooked shredded rotisserie chicken
1 1/2 tsp fresh lemon zest
2 large eggs
1/3 cup fresh lemon juice
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill
- Heat olive oil in a large pot over medium heat. Add green onion and garlic and saute 30 to 60 seconds until fragrant.
- Pour in chicken broth and bring to a boil over medium-high heat.
- Stir in rice, oregano, bay leaves, and season with salt and pepper to taste. Reduce heat to medium-low. Cover and simmer, stirring occasionally so rice doesn’t stick to bottom of pot, until rice is just tender, about 15 minutes for jasmine rice and 20 minutes for white rice.
- Near the end of cooking in a medium mixing bowl whisk together eggs, egg yolks and lemon juice until frothy for about 1 minute. Slowly pour in 1 cup hot broth from soup with the eggs while whisking.
- Stir in chicken and lemon zest. Remove from heat and while stirring soup pour in egg mixture. Return to heat and cook over low heat, stirring constantly, until soup has thickened slightly for a minute or two.
- Serve with parsley and/or dill. Add more chicken broth to thin soup if desired, it will thicken as it rests.
Zuchinni Fritters
3 cups shredded zucchini
1/2 onion shredded
1/3 cup Mitzithra or Parmesan grated
2 large eggs
1 cup breadcrumbs or panko bread crumbs
1/4 cup flour
1 tablespoon fresh dill
1 tablespoon parsley
1 tablespoon fresh oregano
salt and pepper
oil, for frying
- Shred zucchini and then place in a clean dish cloth or paper towel and squeeze out all the water.
- Mix the shredded zucchini with all the other ingredients in a large bowl. Form into balls about the size of a clementine and then press down to form patties.
- Heat oil (about a quarter inch deep or enough to cover at least halfway up the fritter) in a frying pan over medium-high heat. Add a few fritters to the pan, being careful not to overcrowd. Cook for a few minutes or until it begins to turn a nice golden brown and then flip to cook the other side. Remove with a slotted spoon and set on a plate lined with paper towel to drain excess oil.