Fall's Finest: 3 Cozy Soup Recipes to Savor

Fall's Finest: 3 Cozy Soup Recipes to Savor

Soup season has arrived! Is there anything better than a simmering pot and the anticipation of a warm bowl? The side of bread? Agreed. Well, it's time to embrace the coziness of soup season and to help you along, we've rounded up a few of our family favorites to enjoy this fall.


Passed along by family friends that always have amazing dishes, we knew we had to try this one ourselves as soon as possible. Boy are we glad we didn't wait. Very simple to make, this velvety soup packs a punch in the best way. We tend to add white pepper and red pepper flakes for a bit of an extra kick! 


  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash - peeled, seeded, and cubed
  • 1 (32 fluid ounce) container chicken stock
  • salt and freshly ground black pepper to taste
  • Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough chicken stock to cover vegetables.
  • Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.
  • Transfer soup to a blender and process until smooth. Return to the pot and mix in any remaining stock to reach desired consistency. Season with salt and pepper. Enjoy!


Served best with cheesy garlic bread or a grilled cheese, this is one of our go to soups. I love that you can add the heavy cream if you like a thicker tomato soup consistency, but can also hold off if that's not your vibe. Gaby Dalkin of What's Gaby Cooking, is one of our trusted sources for recipes and this tomato soup is a perfect example why. Hope you love it as much as our families do. 


  • 2 tablespoons unsalted butter
  • 1 tablespoons olive oil
  • 1 large yellow onion, small dice
  • ¼ cup all-purpose flour
  • 2 28- ounce cans roasted tomatoes 
  • 1-2 roasted red bell peppers 
  • ¾ cups chicken stock
  • ½ tablespoon kosher salt
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried thyme
  • ½ teaspoon pepper
  • ½ cup heavy cream (optional)
  • Handful fresh basil leaves
  • In a large pot, heat the butter and olive oil over medium-low heat. Add diced onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
  • Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
  • Stir in the tomatoes and their juices, red bell peppers, chicken broth, salt, red pepper flakes, thyme and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
  • Stir in heavy cream (if using) and basil. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. 


Rustic Italian Tortellini Soup Exps Diyd19 41101 E04 30 6b 14

A family favorite, this soup is perfect for a crowd. It's easy to throw together on Sunday while football is on, yet feels special enough if you are having people over. We make it every Halloween in our family and its always a cozy moment for those chilly trick or treaters. 


  • 1 pound spicy Italian sausage
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 32 ounces (1 carton) chicken broth
  • 1-3/4 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 6 ounces fresh baby spinach, coarsely chopped
  • 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes
  • Shredded Parmesan cheese, optional
  • Crumble sausage into a large pot and cook until browned. Add onion and garlic and cook until onions are translucent. Stir in the broth, water and tomatoes. Bring to a boil.
  • Add tortellini and cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and red pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.

Shop everything you'll need for soup season below.


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