It's the first week of Fall & I want to start the season by sharing with you 4 of my favorite Fall soup recipes. There is a Fall soup idea here for everyone, and you will definitely want to add these to your weekly rotation. 

Although it's still 85 degrees during the day, the days are getting shorter, and the sun is setting earlier. On Fall evenings, our family loves to sip on warm, delicious soups. And we never forget to pair it with some bread and cheese!

A Fall soup bowl is everything on cold nights. You will feel accomplished sitting down to a bowl of one of these delicious and easy-to-make soups. The taste, texture, and smells are so comforting and warming as the temperature cools outside. These wholesome soups will comfort you while you spend time with your family. 

These soups will meet everyone's cravings. Their flavors range from earthy and creamy to brothy and rich. They also fit in any diet plan - keto and vegetarian alike. And don't forget how excellent the leftovers will be for lunch the next day if the soup lasts that long. 

The ingredients I have added to make these soups supreme are: mushrooms, onions, potatoes, cream, butter, prosciutto, sausage, scallions, and cheddar cheese. Feel free to substitute any dairy and meat ingredients with vegan options. 

Let's check these soups out:

1. Vegan Mushroom Cauliflower Soup with Puff Pastry Stars: I like to use white button mushrooms in this soup. Button mushrooms are a less mature form of cremini and portobello mushrooms. As the mushroom grows, it becomes meatier in flavor. The button mushrooms are perfect for this soup because they enhance the flavors of the other ingredients. They are also the least expensive of the three mushrooms.

Butternut Squash Soup with Crispy Prosciutto & Sage The base of this soup is butternut squash and potatoes. Try petite gold potatoes, which taste amazing on their own, and bring this soup to another level. When pureed together, it makes the soup so creamy and satisfying. If you want to get a little fancy, why not try your hand at frying the prosciutto and sage for a nice crispy topping.

3. Broccoli Cheddar Soup w/ Smoky Pumpkin Spice & Pecan Cheese Balls: This recipe is 100% inspired by my beautiful friend Ashley Naum whom I met on the set of Amazing Graze: Board Games last November! The cheese balls can be prepared with many combos of nuts, cream cheese, and other seasonings but you're definitely going to want to keep the soup traditional for that nostalgic Broccoli Cheddar flavor we all love! I jazzed this one up with a little truffle oil drizzle on top and it was fantastic!

4. Wild Mushroom & Potato Soup: This soup includes onions, butter, frozen wild mushrooms, ginger, and is absolutely delish! Don't forget the sour cream swirl on the top for a creamy and smooth finish. Here's the recipe:

Ingredients

2 bags of frozen wild mushrooms

1 onion, diced

2 tbsp olive oil

1 tbsp crushed ginger

1 tbsp chopped garlic

2 potatoes, cubed

4 -6 cups of water depending on thickness preference

1 tbsp mushroom or vegetable boullion

Salt and pepper to taste

Garnish with sour cream thinned with a bit of water so you can do a drizzle, Trader Joe's shredded Unexpected Cheddar, homemade broccoli cheddar cornbread croutons, and fresh basil!

Saute the onion in butter, then add the ginger, garlic, mushrooms and potatoes. Once browned add the bouillon and water and bring to a boil. Turn down the heat to low and simmer for about 15 minutes to develop the flavors.

Using an immersion blender, purée your soup into smitherines! If there are chunks, keep going! My friend Heidi was recently making a puréed soup when I stopped by randomly. She thought it was her fault it wasn't quite smooth enough after using her immersion blender. No honey no. You did nothing wrong. I asked for the blender again and gave it another whirl for her and it was perfect! Keep pulsing until it's the consistency you are looking for!

If you are looking for a unique bowl to serve your soups, look no further. Check out my favorite bowls here. You will also find some of my favorite kitchen tools and charcuterie basics at that link. 

I would love to know which soup you will try making this Fall! And comment below to let me know your favorite pairing. We love puff pastry cut into star shapes, a classic baguette, seasoned croutons, simple crackers, and all the cheese toppings!

Meet me here next week, and I will share with you how I like to use Gourds on my Grazing boards. Let me count the ways. 

Have a great week, beauties!

XOXO

Lea