7 Delicious Autumn Soup Recipes

Let these soup recipes warm you up this season

By The Daily Meal | Shine Food 

When the season starts to change and the leaves begin to show a different hue, the weather gets a bit colder. With a brisk chill in the air, many of us warm up by eating hearty soups filled with autumn vegetables. Whether they're puréed, chunky, or classic favorites like minestrone, soups are made in abundance during the colder months - and we want to make sure you've got some warm and tasty recipes planned. 

One of the best thing about soups is that they taste better the next day, once all the flavors have had time to meld - making them the ideal leftover.

Lemon-Chicken and Pepe Soup Recipe

Inspired by a multitude of Greek and Italian flavors, this dish is like a soup, salad, and pasta dish all-in-one. While hearty and warming, it has a light touch from the lemon and fresh herbs. 

Inspired by a multitude of Greek and Italian flavors, this dish is like a soup, salad, and pasta dish all-in-one. While hearty and warming, it has a light touch from the lemon and fresh herbs. The addition of romaine lettuce at the end may seem unusual, but in this case, it adds a flavor and texture that pairs well with the rest of the ingredients. Spinach, kale or arugula could be used in place of the lettuce. It comes together in about 20 minutes, and it's perfect for healthful lunches throughout the week.

1 tablespoon olive oil
4 scallions (white and green parts separated), chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 small zucchini, diced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
9 cups chicken stock, plus additional if needed
3/4 cup acini de pepe pasta
1-1/2 teaspoons lemon zest
2 cups cooked, shredded chicken (from a rotisserie chicken)
1 cup canned garbanzo beans, drained and rinsed
1-1/2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
1-1/2 cups shredded romaine lettuce
2 tablespoons fresh lemon juice
Red pepper flakes for garnish (optional)

1. In a large saucepot, heat oil over medium heat. Add scallion whites and celery; cook 1 minute or until vegetables are tender, stirring frequently. Add garlic, zucchini, salt and pepper; cook 2 minutes, stirring occasionally.

2. Add stock, pasta and lemon zest; heat to boiling over high heat. Reduce heat to medium-high; cook 9 minutes, stirring occasionally.

3. Stir in chicken, beans, dill and parsley; cook over medium-low 2 minutes or until chicken and beans are heated through.

4. Just before serving, stir in lettuce, lemon juice and scallion greens. If soup becomes too thick, stir in additional stock as needed. Serve garnished with red pepper flakes, if desired. 

Creamy Ham and Wild Rice Soup Recipe 

Try adding rice to your soup to make it extra hearty and delicious.

Creamy Ham and Wild Rice Soup

Ingredients:

• 2 tablespoons olive oil
• 1 clove garlic, grated
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 carrot, diced
• 3 cups chicken broth
• 1 1/2 cups half and half
• 2 teaspoons cornstarch
• 1 teaspoon coarse salt
• 2 cups cooked ham, chopped into bite size chunks
• 3 cups cooked wild rice

Cooking Directions:

In a large pot or Dutch oven, add olive oil and heat over medium-high heat.   Add garlic, onion, celery and carrot.  Cook for about 5 minutes, stirring often until vegetables have softened.  Add chicken broth.  Stir cornstarch into half and half and whisk into chicken broth.  Add ham and wild rice.  Lower heat to a simmer and cook for 15 to 20 minutes, stirring occasionally until soup is thickened and hot.

Serve with crackers or crusty bread.

Minestrone Soup Recipe 

Ingredients (adapted from Robin Miller):
3 cups chicken broth (I added a little more)
1 (28-ounce) can diced tomatoes
1 (15-ounce) can navy beans, drained
2 carrots, chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh spinach

Directions
In a pot, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on medium low for 2 to 3 hours (longer the better).

Pumpkin Shrimp Bisque Recipe 

Pumpkin Shrimp Bisque

Recipe type: Soups

Author: Christina

Prep time: 20 mins

Cook time: 1 hour 30 mins

Total time: 1 hour 50 mins

Serves: 4

Ingredients

• 1 pound large shrimp (16 to 20)

Shrimp Stock

• 2 tablespoons extra-virgin olive oil
• ¾ cup dry white wine
• 3 cups homemade or canned low-sodium chicken stock
• Pinch of saffron threads (about 24)
• 2 ribs celery, coarsely chopped
• 1 medium onion (about 8 ounces), coarsely chopped
• 4 fresh bay leaves, torn, or 2 dried
• 3 springs fresh sage, about 3-inches each

Bisque

• 2 cups pumpkin purée, fresh or canned (see Note)
• ½ cup heavy cream
• About ¾ tsp salt, less if using canned stock
• Scant ⅛ tsp cayenne pepper
• 1 Tbsp freshly squeezed lemon juice
• Freshly ground black pepper
• 1 Tbsp extra-virgin olive oil
• 2 tsp finely chopped fresh sage

Instructions

Shrimp Stock

1. Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate.
2. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. This step—pan roasting the shells—gives the stock much of its flavor, so take the time to do it carefully. The roasted shells should release a concentrated, toasty, shrimp aroma that will fill your kitchen.
3. Add the wine to the pan, first turning off gas flames to prevent the alcohol from igniting. Boil it over medium heat until all the liquid is evaporated.
4. Add the chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes.
5. Strain the stock through a fine sieve, pushing down on the solids with the back of a spoon to extract all the liquid.
6. Rinse out the saucepan and pour the stock back into it.

Soup Base

1. Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock.
2. Bring the soup to a simmer. Cook very gently, uncovered, over low heat for 10 minutes.
3. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead. Store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)

Finishing the Soup

1. Pour the olive oil into a large sauté pan placed over medium heat.
2. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp are just cooked through, 2 to 3 minutes. Shrimp should be pink and no longer translucent, but not curled into a circle. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls.
3. Bring the soup back to a simmer. Then ladle it over the shrimp.
4. Garnish with bits of fresh sage.
5. Enjoy!

Slow-Cooker Italian Sausage, White Bean, and Kale Soup Recipe 

Ingredients:

• 1.5 pounds bulk Italian sausage (we use turkey)
• 1 14.5-ounce can diced tomatoes, liquid included
• 2 14.5-ounce cans Bush’s white beans, drained
• 5 to 6 cups chicken broth
• 4 cloves minced garlic
• 5 cups kale greens, chopped

Cooking Directions:

1. Brown turkey and garlic together and drain excess grease.
2. Place in large 5 to 6-quart crock-pot.
3. Add beans and tomatoes.
4. Add chicken broth until completely covered by at least a half inch. Stir thoroughly.
5. Add kale and fold in until kale is completely moist. Cook on low approximately 6 to 6.5 hours or until kale is tender. Makes approximately 8-10 servings.

Chicken Corn Chowder Recipe 

Ingredients:

• 2 boneless skinless chicken breasts
• 1/2 sweet onion
• 1/2 red bell pepper
• 32 ounces Chicken Broth
• 12 ounces Frozen Corn
• 4 tbs flour
• 1 cup water
• 1/2 pint cream or half and half
• 1 cup Colby Jack shredded cheese
• 1/2 cup Swiss shredded cheese
• 1 15oz can Cannellini beans
• salt/pepper

       In a small pot boil the chicken breasts in the chicken broth for roughly 15-20 minutes.  In a dutch oven sauté the onion and red bell pepper in a bit of olive oil until softened.  Mix in the corn and stir. Mix in the flour to add some thickener.  Meanwhile remove the chicken from the pot and sit aside to dice up.  Pour the chicken broth into the dutch oven along with the water and simmer.  Dice up the chicken and mix back in the pot.  Add in the beans.  Simmer for about 15 minutes on low.   Pour in the cream and the shredded cheeses and mix thoroughly.  Add some salt and pepper to taste and serve.  Quick and simple and delicious.

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