As sweater weather settles in, evenings get shorter and the leaves begin to change into magnificent colors, comfort food comes to mind. Curl up on the couch with your favorite fall movies, a blanket (or two) and a bowl of warm fall soup and enjoy the crisp evenings set forth. No need to worry about coming up with recipes, we’ve got the top 5 fall soup recipes that are sure to please your taste buds and warm your soul.
Fall Vegetable Apple Soup
With the apple orchard here at Fair Oaks Farms, we thought that the only decent thing to do would be to start off with a yummy soup recipe that included our last apple of the season, Gold Rush. This soup is the perfect medley of sweet and savory and Gold Rush adds some extra flavor and tartness that really sets this recipe apart from your typical vegetable soup.
Fall Vegetable Apple Soup
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 cup Chopped Onion
- 1 cup Gold Rush apple peeled, cored & chopped
- 1 cup Turnip peeled & chopped
- 1 cup Butternut Squash peeled & chopped
- 1 cup Chopped Carrot
- 1 cup Chopped Sweet Potato
- 5 cups Vegetable Broth
- 1/4 cup Maple Syrup
- 1/8 tsp Cayenne Pepper to taste
- 1 pinch Salt to taste
Instructions
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For the soup: Heat oil in a large saucepan on medium-high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; sauté 5 minutes. Add the broth, bring to a boil and simmer, stirring occasionally about 30 minutes or until vegetables are tender. Cool slightly.
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When cooled, puree with a handheld mixer, food processor or blender. Pour the pureed soup back into the pan and reheat until warm. Add syrup, then cayenne pepper and salt, to taste.
Pumpkin Provolone Soup
What kind of dairy farm would we be if we didn’t offer a delicious cheese soup as an option to your fall menu? This yummy cheese & pumpkin soup is both savory and satisfying. Imagine coming home from a chilly day at the pumpkin patch & warming up with a bowl of this creamy, delectable soup. We are featuring our very own Provolone Cheese in this recipe.
Pumpkin Provolone Soup
Ingredients
- 3 cups Vegetable Broth
- 2 cups Pumpkin Puree
- 1.5 tsp Garlic Powder
- 1.5 tsp Onion Powder
- 1/4 tsp Ground Ginger
- 2 tbsp Sugar
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 1.5 cups Heavy Cream
- 4 slices White Bread
- 4 tbsp Butter softened
- 4 slices Fair Oaks Farms Provolone
- 1/3 cup Crumbled 10 Year Cheddar
- Fresh Basil to top
Instructions
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In a large pot whisk together broth, pumpkin, garlic powder, onion powder, ground ginger, sugar, salt, and pepper and bring to a boil over high heat.
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Once boiling, stir in heavy cream. Reduce heat to medium and simmer 5-10 minutes longer.
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While the soup is simmering, prepare the croutons. Butter one side of each slice of bread, on the opposite side, place one slice of provolone, top with cheddar cheese crumbles, then another slice of provolone and top with the second slice of buttered bread. Cook in a lightly greased pan over medium-high heat 3-4 minutes on each side until cheese is melty. Cut into 1-inch pieces
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Serve soup hot, topped with cracked black pepper and fresh basil and serve with grilled cheese croutons.
Pumpkin Beer Cheddar Soup
With football season upon us, it only seemed right to include a beer-inspired soup on the list! Whether you’re looking for something to enjoy during the game or with a group of friends on a chilly Saturday evening, this soup is made to impress. This is a crowd-pleaser and will disappear before your very eyes! This recipe includes our cheddar cheeses that are more on the sharper side. If you want something a little milder, swap the 7 Year Cheddar for a Mild Cheddar or 1 Year Cheddar!
Pumpkin Beer Cheddar Soup
Ingredients
- 5 ounces Bacon coarsely chopped
- 3 ounces Focaccia Bread cubed
- 1 tbsp Unsalted Butter
- 1 cup Chopped Carrots
- 1/2 cup Chopped Yellow Onion
- 3 tbsp All-Purpose Flour
- 2 cups Fair Oaks Farms Milk
- 1 cup Canned Pumpkin
- 1 Bottle Pumpkin Ale Beer
- 1.5 tsp Salt
- 4 ounces 7 Year Cheddar Cheese
- 1 cup Half-and-Half
- 1 tbsp Fresh Thyme Leaves
- 1/4 tsp Black Pepper
Instructions
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Preheat oven to 375°F. Place bacon in a large saucepan over medium-high, and cook until crisp, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels, reserving drippings in pan
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Place bread on a rimmed baking sheet; pour bacon drippings over bread, and toss to coat. Spread in an even layer, and bake in the preheated oven until golden brown, 15 to 20 minutes.
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Return saucepan to medium-high heat; add butter, and swirl to coat. Add carrots and onion to the pan. Cook, stirring often until carrots begin to soften, about 5 minutes. Add flour to pan, and cook, stirring constantly 1 minute. Add milk, pumpkin, beer, and salt to the pan. Bring to a boil, and cook, stirring constantly 1 minute. Reduce heat to medium, and cook 10 minutes. Transfer soup to a blender. Remove the center cap from the blender lid (to allow steam to escape); secure lid on the blender, and place a clean towel over opening in lid. Process until smooth. With blender on low speed, add cheese, 1⁄2 cup at a time, processing until smooth. Stir in half-and-half. Divide soup evenly among 4 bowls. Top evenly with croutons, bacon, thyme, and pepper.
Cameo Butternut Squash Soup
You can’t have a list of amazing fall soup recipes without including a butternut squash rendition, right? This one includes one of our red apple varieties, Cameo. Cameo is a late fall apple variety that has a nice crisp fall taste that meshes perfectly with butternut squash. Bite into this crisp autumn soup.
Cameo Butternut Squash Soup
Ingredients
- 1 tbsp Unsalted Butter
- 1 Butternut Squash peeled, seeded & chopped
- 2 tsp Coarse Salt
- 1/2 tsp Ground Coriander
- 1/4 tsp Cayenne Pepper
- 2 cups Vegetable Broth
- 1 Medium Onion diced
- 4 Cameo Apples peeled, cored & chopped
- 1.5 tsp Ground Cumin
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Black Pepper
- 2.5 cups Water
- Sour Cream for garnish
Instructions
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Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
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Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
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Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with sour cream if desired.
Havarti Habenero Chicken Chili
To round out our top 5 fall soup recipes, we’ve picked a white chicken chili recipe that is absolutely delicious and features one of our “hotter” cheese varieties: Havarti Habenero. This recipe is sure to spice things up and is a great option for work lunches. Try it out!
Havarti Habenero Chicken Chili
Ingredients
- 1 lb Boneless Chicken Breast chopped
- 1 Medium Onion chopped
- 1 tbsp Olive Oil
- 2 Garlic Cloves minced
- 2 cans Chicken Broth
- 1 can Green Chiles chopped
- 2 tsp Ground Cumin
- 2 tsp Dried Oregano
- 1.5 tsp Cayenne Pepper
- 3 can Great Northern Beans drained & divided
- 1 cup Havarti Habenero shredded
Instructions
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In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano, and cayenne; bring to a boil.
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Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
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Top each serving with a helping of Fair Oaks Farms shredded Habenero Havarti.
Try one or all of these soup recipes to spice up your fall menu. Warm-up with a bowl of delicious soup & watch one of your favorite movies. Get creative and change ingredients, try different apples or cheeses! The great thing about recipes is that you can make them your own!