Fall Soup – 15 Creamy Recipes Hygge Season Offers! (2024)

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  • 1
    • 1.1 Autumn soup: 15 easy soups for endless cocooning moments!
    • 1.2 Autumn pumpkin soup – the easy recipe
    • 1.3 Lentil soup garnished with foie gras
    • 1.4 Autumn borscht revisited in a vegetarian version
    • 1.5 Autumn mushroom soup
    • 1.6 Pumpkin soup with scallops
    • 1.7 Butternut squash and chestnut soup
    • 1.8 Autumn Jerusalem artichoke soup
    • 1.9 Thick pumpkin and chestnut soup recipe sprinkled with dark chocolate
    • 1.10 Autumn onion soup with Roquefort
    • 1.11 Autumn tomato and cheese soup
    • 1.12 Easy homemade corn soup recipe garnished with jalapeño pepper (vegan and gluten-free)
    • 1.13 Vitamin-filled autumn roasted cauliflower soup
    • 1.14 Easy recipe for creamy ham velouté
    • 1.15 Fall recipe for broccoli and cheese soup
    • 1.16 Light recipe for autumn carrot and orange zest soup

Fall Soup – 15 Creamy Recipes Hygge Season Offers! (1)

Autumn is often the season that we love and hate at the same time, because it is the beginning of cold, gray days and busy work days. But just before you start getting depressed, here are 15 reasons that prove that fall is just as beautiful a season as summer, which is worth taking an interest in, despite all its little drawbacks. Easy, quick and full of flavor, fall soup warms you up and promises many sweet family moments. Discover all our favorite recipes marking the start of the comforting snack season par excellence. So, after refreshing summer meals and drinks, what could be better than an autumn soup to warm you up?

Autumn soup: 15 easy soups for endless cocooning moments!

Fall Soup – 15 Creamy Recipes Hygge Season Offers! (2)

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Autumn or even Hygge season! Do you remember this Danish concept which calls for staying at home in order to enjoy the little moments of life? Well there is nothing better than the fall season to experience it. In the program ? Homemade, duvet and some good vitamin-rich and tasty soups. In short, it’s the season where we get into cocooning mode at home and it surely feels good. With pumpkin, leeks, chestnuts, onion, beetroot etc… all you need is a few seasonal vegetables and legumes to invite autumn into your home!

Autumn pumpkin soup – the easy recipe

Fall Soup – 15 Creamy Recipes Hygge Season Offers! (3)

Ingredients :

  • 1 kg of pumpkin
  • 2 cloves garlic
  • truffle oil

Preparation :

Rinse and cut the pumpkin into large pieces, without peeling it. Remove its seeds and immerse it in a pot of water. Bring to the boil and cook over very low heat for around 30 minutes. Peel and crush the garlic before adding it to the pan with the pumpkin pieces. Salt everything at the very end of cooking. Remove from the heat and mix everything together. Depending on whether you like the soup more or less soft, add more or less cooking water. Finally, drizzle with truffle flavored oil and serve. Enjoy your food !

Trick :

If you wish, add a few small potatoes with a little light cream. Pecans, cheddar and oatmeal are also great for adding a boost to your fall soup!

Lentil soup garnished with foie gras

Fall Soup – 15 Creamy Recipes Hygge Season Offers! (4)

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Ingredients :

  • 200 g green lentils
  • 4 pieces of foie gras
  • 2 tbsp. tablespoon chopped onion
  • 1 C. tablespoon of olive oil
  • 1 chicken stock cube
  • bouquet garni
  • salt and pepper

Preparation :

In an oiled pan, brown the chopped onion and add the green lentils. Cover with 1.25 l of water and add the chicken stock cube and the bouquet garni. Salt and pepper to taste. Put the lid on and cook at a low simmer for 30 minutes. Remove the bunch and mix gently. Adjust the seasoning and serve with 1 piece of foie gras and a few crunchy breadsticks.

Autumn borscht revisited in a vegetarian version

Fall Soup – 15 Creamy Recipes Hygge Season Offers! (5)

A true fall classic, borscht is perfect for making fall dinners more colorful. Here is our velvety and super easy to make version!

Ingredients :

  • 1 large raw beet
  • 2 small carrots
  • 1 onion
  • 1 apple
  • 3 small potatoes
  • 250g de chou rouge
  • 6 tbsp. tablespoon of cider vinegar
  • 750 ml of vegetable stock
  • 1 bay leaf
  • 2 tbsp. tablespoon of olive oil
  • Salt and pepper
  • dill
  • 4 tbsp. tablespoons of thick crème fraîche (or vegetable cream)

Preparation :

Start by heating the water or broth. Then peel the carrots, apple, beetroot, onion and potatoes. In a saucepan over low heat, pour a little olive oil and brown the already chopped onion. Cut the other vegetables and add them to the pan. Stir and add the hot broth. Let simmer for 20 minutes or until the diced beets and potatoes are tender.

In the meantime, cut the red cabbage into thin strips and brown it in an oiled saucepan or frying pan. Add about 3 tbsp. of cider vinegar, lower the heat, cover and cook for 5-7 minutes for slightly crunchy strips of cabbage or a little more if you prefer them less firm. Season with salt, if necessary. Add 2 tbsp. of cider vinegar and put the soup in a blender until it is very fine. Serve your fall soup with crunchy red cabbage on top with a little heavy crème fraîche and dill.

Autumn mushroom soup

Fall Soup – 15 Creamy Recipes Hygge Season Offers! (6)

Ingredients :

  • 300 g porcini mushrooms
  • 300 g mixed mushrooms
  • 1 large shallot
  • 1 chicken stock cube
  • 4 tbsp. tablespoon of chervil
  • 50g butter
  • 300g potatoes
  • 6 tbsp. tablespoons of thick crème fraîche
  • 2 tbsp. tablespoon of olive oil
  • Salt and pepper from the mill

Preparation :

Gently wash your mushrooms, dry them with absorbent paper, then cut off the tips of their stems and reserve 4 small porcini mushrooms. Peel the potatoes, wash them, then cut them into small pieces. Peel and chop the shallot. Cut the mushrooms into small pieces. Prepare the broth in 300 ml of water.

In a casserole dish, heat the butter and 1 tbsp. tablespoon of olive oil. Add the shallot and mushrooms and brown them for 5 minutes. Add the potatoes and chicken stock. Add salt and pepper. Cover and simmer for 20 minutes. Wash and remove the leaves from the chervil. Slice the 4 reserved porcini mushrooms and brown them in the remaining oil. Once the mushrooms and potatoes are cooked, mix them with their broth and the chervil. Add a little boiling water if your fall soup seems too thick. Serve hot!

Pumpkin soup with scallops

Fall Soup – 15 Creamy Recipes Hygge Season Offers! (7)

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Ingredients :

  • 200 g pumpkin
  • 10 scallops
  • 500 ml vegetable stock
  • 1 dl of liquid cream
  • 1 C. tablespoon of lime juice
  • 2 Thai spring onions
  • 2 pinches of saffron
  • Salt and pepper
  • olive oil
  • 3 drops of green tabasco (optional)

Preparation :

Cut the pumpkin into cubes and steam them for 20 minutes or until they are quite tender. Rinse the scallops, pat them dry and then divide them into four bowls or deep plates. In the bowl of your food processor, mix the pumpkin with the vegetable stock, liquid cream, saffron, salt and pepper. Add the olive oil and lemon juice then mix again. Rinse the spring onions and chop them. Finally, pour your hot autumn soup over the scallops and sprinkle with spring onions. Serve immediately. Add a few drops of Tabasco, if desired.

Butternut squash and chestnut soup

Fall Soup – 15 Creamy Recipes Hygge Season Offers! (8)

Ingredients :

  • 1 butternut de 1 kg
  • 300 g chestnuts
  • 2 shallots
  • 300 ml of milk
  • 50 g of salted butter
  • 300 ml of liquid cream
  • 2 pinches of allspice
  • 3 pinches of nutmeg
  • Salt and pepper

Preparation :

Peel, seed and cut the squash into small pieces. Peel and finely chop the shallots. In a saucepan, melt the salted butter. When it foams, add the shallots and let them brown for 3 minutes. Then add the butternut, chestnuts and milk. Salt, pepper, sprinkle with allspice and nutmeg. Simmer for 20 to 30 minutes or until the butternut pieces are tender. Pour in the whipping cream while mixing. Reheat the fall soup, without boiling it, and serve it immediately.

Autumn Jerusalem artichoke soup

Fall Soup – 15 Creamy Recipes Hygge Season Offers! (9)

Ingredients :

  • 400 g Jerusalem artichokes
  • 700 ml of milk
  • 250 ml of cream
  • 200 g of Beaufort cheese
  • 3 egg yolks

Preparation :

Start by peeling the Jerusalem artichokes. Cut them into cubes, rinse them well and drain them. In a saucepan, simmer them in milk and cream until you obtain a puree. Mix regularly. Your fall soup should remain very white. Grate the Beaufort. Prepare a sabayon by adding 4 large tablespoons of water and a quarter of grated Beaufort to the egg yolks. Do not add salt, Beaufort will be enough. Cook the sabayon in a bain-marie so that it is firm and light at the same time.

Pass the soup through a strainer and adjust the seasoning if necessary. Reduce it or add a little milk so that it is quite smooth. Preheat the oven and divide the velouté into six deep plates. Pour the zabaglione into the center, sprinkle with the remaining cheese and place the plates under the grill until each portion is lightly browned. Serve and enjoy immediately.

Thick pumpkin and chestnut soup recipe sprinkled with dark chocolate

Fall Soup – 15 Creamy Recipes Hygge Season Offers! (10)

Ingredients :

  • 1 pumpkin cut in half, seeds and pulp scraped out with a spoon
  • 3 tablespoons olive oil plus extra for garnish
  • 1 large shallot, thinly sliced
  • 3 cloves of garlic, thinly sliced
  • seeded and thinly sliced ​​guajillo peppers
  • 1 pinch of ground cumin
  • 1 pinch of cinnamon
  • 1 pinch of ground cloves
  • ½ cup of white wine
  • 1 ½ cups peeled roasted chestnuts
  • 1 liter of chicken or vegetable broth
  • kosher salt and ground white pepper to taste
  • ½ cup crème fraîche plus a small amount for garnish
  • ½ cup toasted pumpkin seeds for garnish
  • 1 teaspoon thyme leaves for garnish
  • small amount of grated dark chocolate

Preparation :

Preheat the oven to 200°C. Place the pumpkin, cut side up, on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt. Roast the squash until completely tender and beginning to brown, 30 to 45 minutes. Remove from oven. Once it is cool enough to handle, use a spoon to scrape out all the flesh, discarding the outer crust. Set aside.

Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the garlic, shallot, and chili pepper and cook, stirring constantly, until the shallot and garlic have softened and begun to turn golden, 3 to 5 minutes.

Add the cumin, cinnamon and cloves, then immediately the white wine. Once the mixture boils, add the broth, chestnuts, pumpkin and ½ cup of crème fraîche. Return the mixture to a boil and reduce the heat to simmer for 1 minute.

Remove the soup from the heat and blend until completely smooth (you can use a blender), then season to taste with salt and white pepper.

To serve, divide the soup into heated bowls and garnish each with a spoonful of crème fraîche and a drizzle of olive oil, then sprinkle with thyme and pumpkin seeds. Finish with a dark chocolate shave.

Autumn onion soup with Roquefort

Fall Soup – 15 Creamy Recipes Hygge Season Offers! (11)

Ingredients :

  • 1 teaspoon of olive oil
  • 1 cup sliced ​​white onions
  • 1 teaspoon chopped fresh thyme leaves
  • 2 tablespoons of whiskey
  • 1 liter of chicken broth
  • salt and pepper to taste
  • ½ loaf of white bread
  • 1 bulb of garlic cut across the grain
  • olive oil for drizzling
  • 1 cup crumbled Roquefort cheese

Preparation :

Stew the onions in the olive oil over medium-low heat, stirring occasionally until golden brown, being careful not to burn them. Add the thyme and cook for another 2 minutes.

Add the whiskey. If the mixture does not ignite, carefully light it with a match and allow the alcohol to burn off. Pour in the broth and simmer for an hour over medium heat.

About 15 minutes before removing the soup from the heat, preheat the oven to 180°C. Season the soup to taste with salt and pepper. Distribute into bowls.

Cut the bread into slices and rub the cut garlic bulb on top. Place the slices on a baking sheet, drizzle with olive oil and bake until crisp and golden.

Afterwards, top each serving of soup with toasted bread and a thick layer of Roquefort cheese. Place in the oven until the cheese is melted and lightly browned and serve immediately.

Autumn tomato and cheese soup

Fall Soup – 15 Creamy Recipes Hygge Season Offers! (12)

Ingredients :

  • 6 cloves of garlic
  • 2 large onions
  • 2 carrots
  • 1 can of 800 g diced tomatoes
  • 5 tablespoons of olive oil
  • salt and fresh ground black pepper
  • 1 teaspoon of paprika
  • 120 g grated sharp cheddar cheese
  • 1 can of 430 g crushed tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup sour cream plus a small amount for serving
  • 4 thick slices of country bread

Preparation :

First, cut 1 clove of garlic in half and set aside. Mince the remaining garlic cloves. Peel the onions and roughly chop them. Also peel the carrots and chop them.

Second, heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the garlic, onion and carrots. Season with salt and pepper. Cook, stirring often, until the onion is translucent, about 8 to 10 minutes.

Next, add the paprika and stir to coat the vegetables. Also add the diced tomatoes and cook for 10 minutes.

Add the crushed tomatoes, Worcestershire sauce and 1 cup water to the pot and season with salt and pepper. Bring to a boil, reduce heat to low and cook for 8 to 10 minutes. Remove from the heat and puree the soup using a blender.

Pour hot soup into a small bowl, top with a tablespoon of sour cream, then stir.

After, place the bread on a foil-lined rimmed baking sheet and drizzle both sides with 2 tablespoons of olive oil. Bake until one side of the bread is golden brown, then turn the slices over.

Remove the bread from the oven and rub it with garlic cloves. Arrange the grated cheese on the bread and bake until melted and bubbling.

Finally, ladle the soup into bowls and top with sour cream. Serve with toasted bread.

Easy homemade corn soup recipe garnished with jalapeño pepper (vegan and gluten-free)

Fall Soup – 15 Creamy Recipes Hygge Season Offers! (13)

Ingredients :

  • 1 cup chopped onion
  • 1 tablespoon of olive oil
  • 2 cloves of garlic, minced
  • ¼ cup + 2 tablespoons finely chopped jalapeño + extra for garnish
  • 4 cups fresh or frozen corn + extra for garnish
  • 1 cup of vegetable broth
  • 2 cans of coconut milk
  • 3-6 limes
  • coriander to garnish

Preparation :

Pour the olive oil into a pot. Add the chopped onion and cook until translucent.

Add the minced garlic and jalapeño pepper. Cook for 30 seconds. Add the corn and cook until tender, making sure the garlic does not burn.

In a food processor, add the cooked vegetables and vegetable stock. Blend until smooth. Return to the pot with the coconut milk. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.

To serve, garnish with additional corn and jalapeño. Sprinkle with cilantro and squeeze the juice of a lime into the bowl.

Vitamin-filled autumn roasted cauliflower soup

Fall Soup – 15 Creamy Recipes Hygge Season Offers! (14)

Ingredients :

  • 1 large cauliflower cut into bite-sized pieces
  • 3 tablespoons of extra virgin olive oil
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  • 1 medium red onion, chopped
  • 2 cloves of garlic, pressed or minced
  • 4 cups of vegetable broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon of fresh lemon juice
  • ¼ teaspoon ground nutmeg
  • For the garnish: 2 tablespoons finely chopped fresh parsley and green onions

Preparation :

First, preheat the oven to 200°C. If desired, line a large rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the cauliflower with 2 tablespoons of olive oil until evenly coated. Arrange it in a single layer and sprinkle lightly with salt. Bake until vegetable is tender and caramelized around the edges, 25 to 35 minutes, stirring halfway through cooking.

Once the cauliflower is almost cooked, in a stock pot, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon of salt. Cook, stirring occasionally, until the onion is softened and becomes translucent, 5 to 7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the stock.

Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a boil, then reduce the heat as needed to maintain a gentle simmer. Cook for 20 minutes, stirring occasionally to give the flavors time to meld.

Once the soup is ready, remove the pan from the heat and let cool for a few minutes. Afterwards, carefully transfer the hot mixture into a blender. Add the butter and mix until smooth. Also add the lemon juice and nutmeg and incorporate well. Sprinkle with additional salt to taste.

Garnish bowls of soup with 1 floret of roasted cauliflower and a sprinkle of chopped parsley and green onion.

Note: To make a vegan version of this fall soup, use cashews instead of butter. For this purpose, soak ¼ cup of cashews for 4 hours, then drain and rinse them. Add the cashews when you add the butter.

Easy recipe for creamy ham velouté

Fall Soup – 15 Creamy Recipes Hygge Season Offers! (15)

Ingredients :

  • 1 large cauliflower (4 cups florets)
  • 3 cups of bone broth
  • 450 g of smoked ham on the bone
  • 2 bay leaves
  • ¼ teaspoon nutmeg (optional)
  • 1 teaspoon onion powder (optional)

Preparation :

First, cut the cauliflower into 4 to 5 pieces. Place them in a casserole dish. Add the ham, bay leaves, nutmeg and broth. If the ham and/or cauliflower exceeds the broth much, add water until just submerged. Cook over medium heat until the cauliflower is tender and falling apart.

Use a slotted spoon to fish out the piece of ham. It will also decompose. Put it in a small bowl and shred it. Remove the bone and large pieces of fat.

Transfer most of the liquid along with most of the cauliflower to your blender. Add a few pieces of ham. Blend until almost smooth. Pour this mixture into the casserole dish, add the grated ham and mix well. The mixture should be creamy with pieces of cauliflower the size of beans.

If you want your fall soup to be thicker or thinner, you can add more stock or water, otherwise you can reduce it (bring to a boil until you reach the desired consistency).

Season before serving.

Fall recipe for broccoli and cheese soup

Fall Soup – 15 Creamy Recipes Hygge Season Offers! (16)

Ingredients :

  • 2 medium broccoli crowns
  • 2 tablespoons of extra virgin olive oil
  • 1 cup chopped sweet onion
  • 2 garlic cloves, crushed and peeled
  • 1 tablespoon all-purpose flour
  • ⅛ teaspoon smoked paprika
  • 4 cups of chicken broth
  • 2 cups cubed rye bread
  • 1 cup grated Gouda cheese
  • 2 teaspoons of white wine vinegar
  • ½ teaspoon of salt
  • ½ teaspoon ground white pepper

Preparation :

Cut 1 1/2 cup broccoli bites and set aside. Roughly chop the remaining broccoli.

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Then add the garlic and stir for 30 seconds. Also add the flour and paprika. Pour in the broth, add the chopped broccoli. Bring to a boil over high heat. Reduce to a gentle simmer and cook, stirring occasionally, until the broccoli is tender, 8 to 10 minutes.

Meanwhile, make the croutons. In a large skillet, toss the bread with 1 tablespoon of olive oil. Cook over medium heat, stirring occasionally, until the pieces are golden and crisp, about 10 minutes. Transfer to a bowl.

Puree the soup in a blender, in batches if necessary, or use an immersion blender. Return the soup to the pot over low heat. Add the cheese little by little, mixing constantly until it melts. Add the reserved broccoli florets. Cook for 2 to 3 minutes, stirring occasionally, until bright green. Also add the vinegar, salt and white pepper. Serve this delicious fall soup hot and garnished with croutons.

Light fall carrot and orange zest soup recipe

Fall Soup – 15 Creamy Recipes Hygge Season Offers! (17)

Ingredients :

  • 1 tablespoon of olive oil
  • 1 finely chopped onion
  • 2 cloves of garlic, finely chopped
  • 900 g chopped carrots
  • 1 orange + zest and juice
  • 1 liter (4 cups) vegetable or chicken broth
  • 1 bay leaf

Preparation :

In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, reduce the heat to low, and cook until soft, about 10 minutes, stirring occasionally.

Add the carrots and orange zest. Continue stirring for another 2-3 minutes. Also add the stock and bay leaf, bring to the boil and simmer under the lid for about 30 minutes. Mix with the orange juice.

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Fall Soup – 15 Creamy Recipes Hygge Season Offers! (2024)

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