Homemade Soup Recipes to Try This Fall

Not only is eating soup a great way to warm you up during the colder fall season, but it also provides numerous health benefits. Making homemade water-based soups filled with nutrient-packed vegetables and proteins can help you meet daily recommended servings of vitamins and minerals. Check out the following fall soup recipes that will warm you up and provide a boost of nutrients at the same time.

Broccoli-Celery Soup

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, chopped
• 1 teaspoon fresh thyme, chopped
• 8 cups broccoli, chopped
• 2 cups water
• 4 cups chicken broth
• ½ cup half-and-half
• salt and pepper, to taste

With broccoli being a bit sweeter and less bitter when harvested in cooler fall weather, it’s the perfect time to bust out the broccoli soup recipes. Celery also tends to favor the fall and winter seasons. To make Broccoli-Celery Soup, sauté garlic, celery and onion with butter and oil in a large Dutch oven pot until softened. Then toss in the garlic and thyme. Add broccoli, water and broth and bring to a simmer over high heat. Reduce the heat once it comes to a simmer, and cook until tender—this will take about eight minutes. Using a hand blender, puree the soup until smooth, stirring in half-and-half for a creamier, richer texture. Mix in salt and pepper, to taste. The main broccoli and celery ingredients provide a great source of vitamins K and C, as well as folic acid, potassium and fiber.

Crockpot Chicken Noodle Soup

• 2 lbs. boneless skinless chicken breasts
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 5 cloves garlic, minced
• 1 bay leaf
• 6 cups chicken broth
• 6 cups water
• 3 cups pasta spirals
• salt and pepper, to taste

With so many homemade chicken noodle soup recipes to choose from, try opting for an easy crockpot version. Combine chicken, onion, carrots, celery, oregano, garlic, bay leaf, rosemary, salt and pepper, all in a slow cooker. Top with water and chicken broth, cover and set on a low temperature for approximately seven hours. Then, remove the chicken from the crockpot and shred, discard the bay leaf and add pasta noodles and continue to cook on low for half an hour. The classic soup favorite gives you the protein your body craves and energy and fiber you need throughout the day. Additionally, the vegetables provide essential vitamins and minerals to maintain well-being.

Cauliflower Leek Soup

• 2 leeks (white part only), sliced
• 1 head of cauliflower, chopped
• 2 cups chicken or vegetable stock
• 2 cups water
• ½ cup coconut milk
• 4 cloves garlic, minced
• 1 medium onion chopped
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon nutmeg
• ½ teaspoon curry
• 2 tablespoon olive oil
• salt and pepper, to taste

As comfort food and holiday feasts start to become more prevalent during the fall, Cauliflower Leek Soup is a go-to low carb, high fiber homemade vegetable soup for the season. In a large pot, sauté onion, garlic and leeks in olive oil until translucent, then add cauliflower. Cook for about five more minutes then add water and stock. Simmer until cauliflower is fork-tender. Place in blender and add in coconut milk and seasonings and blend until smooth. Cauliflower and leeks are a great source of antioxidants and help to detox and improve digestion, which works to prevent weight gain.

As we head into the colder months, make sure you’re prepared to handle the brisk weather with these warm and healthy fall soup recipes.