Fall Soup Recipe Roundup

It’s no secret I love this time of year for a lot of reasons. But perhaps one of the biggest reasons is the food. I like the baking, the roasting, the perfect-fall-day grilling, the simmering soups. (If food were fashion – which, I think, it is – soup would be IN right now.) “But you’re a personal trainer,” you say, “how is it you love food so much?” Food is WHY I’m a personal trainer! My inner chubster had to figure out a way to eat healthy and be fit and still enjoy baking and cooking stuff. Lots of decadent-but-light, hearty-but-healthy, filling-but-nourishing, downright delicious stuff. So now that I’ve set the tone for this post, it’s appropriate that I introduce you to my favorite fall soup recipes…

Now, you’ll notice all but one of these is from the same chef/baker blog and that’s because she’s legit. Everything I’ve ever made from Joy the Baker has turned out glorious, even with me messing with it to make it a little healthier if need be. I pretty much have a cooking crush on this woman. Sprinkles and all (I hate sprinkles but she makes them seem cool).

My other cooking affair is with Eating Well magazine. The hubby and I have probably made about 3,508 recipes out of the publication and maybe didn’t like one of them. Actually, I have made 3,508 recipes because the hubs is one of those home chefs who knows what he’s doing and therefore doesn’t need to follow a recipe to make things taste lovely. They say you marry your opposite and I sure as $#*! did.

So those are the two sources for these soups – which I’m linking to so you can see the original recipes – but note my slight changes to each, below. These changes were a result of one of 3 things:

  1. I didn’t have what the recipe called for, so I substituted or just omitted.
  2. I wanted to make the recipe healthier/lighter.
  3. I love putting jalapeno wine in soups and I happen to have a TON on-hand. I may know the owners or something.

With that, in no particular order because I find each of these equally amazing, I bring you my Fall Soup Recipe Roundup!

Tomato Soup

Photo Credit: Eating Eden Blog
Photo Credit: Eating Eden Blog

This is our absolute most-favorite tomato soup. We make it about eight times a year and it’s delicious every time. You can find the original recipe here.

Our variations:

  • We  often use fresh tomatoes, instead of canned, if we have them. In the winter we obviously used canned and doing either works terrific.
  • We omit the half-and-half.
  • We add jalapeno wine with the tomatoes, in step 2.

Creamy Chipotle Roasted Red Pepper Soup

Photo Credit: YummyLaura.com
Photo Credit: YummyLaura.com

Seriously fall-appropriate. One tip: Do not expect your kids to eat this. I went into it thinking they would both love it as they do the tomato soup, however this is a bit spicy. On the bright side: More for you!

Original recipe here.

Our variations:

  • I made this “Chipotle” by adding Chipotle Jalapeno Wine with the chicken stock (about 1/4 cup).
  • We didn’t have garam masala nor could I find it at the local grocery store and I was too lazy to go elsewhere, so I subbed it out for 1/2 tbsp. of cayenne pepper and a dash of cinnamon (wingin’ it!).
  • We omitted the heavy cream.
  • I ate mine with crumbled goat cheese on top because I’ll use any excuse to eat goat cheese.

Carrot Jalapeno Soup

 

I actually remembered to photograph this soup one night. Pretty!
I actually remembered to photograph this soup one night. Pretty!

This one really surprised us. It’s fantastic! Joy the Baker titles it “Vegan Carrot Jalapeno Soup” but with my variation I couldn’t justifiably call it vegan. Plus I don’t care. If you do, follow her recipe to the letter here.

Our variation:

  • Instead of jalapenos, we added about 1/2 cup of Chipotle Jalapeno Wine at the end when pureeing. You could also do this at Step 3 along with the chicken stock to make sure the alcohol is cooked out.
  • Again, I ate mine with goat cheese. Any excuse, like I said.

Roasted Cauliflower Soup

Photo Credit: Girlcooksworld.com
Photo Credit: Girlcooksworld.com

I mentioned how the carrot soup surprised us? This one blew my expectations away. I can’t wait to make it again. There were a lot of things we didn’t have, see what I subbed out below, and it was still delicious. Joy the Baker’s original recipe (here) called for cumin so I’m looking forward to using that next time.

Our variations:

  • We omitted cumin seeds and curry powder and used celery seed instead (1/2 to 1 tsp).
  • I decided to use black pepper instead of crushed red pepper flakes so our kids could eat it.
  • We only had 1/2 onion instead of a whole one.
  • We combined 3 1/2 cups chicken stock and 1/2 cup Mild Jalapeno Wine.

Devour and enjoy!

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