Fall weather is soup weather, and these soup recipes are delicious choices for the season.
From creamy and comforting to brothy and satisfying, there’s a soup fit for everyone on this list.
Serve with whole-wheat naan to sop it all up.
Don’t forget to back up your Parmesan rinds!
Adding one to a soup like this adds a rich umami flavor.
This healthy chicken soup can be made in an Instant Pot or pressure cooker.
Cream cheese adds the final bit of richness and a hint of sweet tang.
Cream of Turkey & Wild Rice Soup
Got leftover cooked chicken or turkey?
Cook up a pot of soup!
This recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota.
Serve with a crisp romaine salad and whole-grain bread.
For a final touch, a little bacon crumbled over this easy corn chowder recipe goes a long way.
Use a soup with tomato pieces for a heartier texture.
Look for a brand that’s low- or reduced-sodium, with no more than 450 mg sodium per serving.
Pureeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal.
Garnish with additional black pepper and chopped fresh thyme, if desired.
Serve it with slices of whole-wheat bread or a side salad for a complete and satisfying lunch or dinner.
Four-Bean & Pumpkin Chili
This healthy vegetarian chili has a fragrant touch of cinnamon for added flavor.
Let diners top it with whatever suits their taste.
Garnish with the classic potato soup fixings–bacon, scallions and melted Cheddar cheese.
This healthy butternut squash soup would be a wonderful starter for your Thanksgiving meal.
Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe.
Don’t shy away from the poblano peppers.
This recipe was originally made for one serving but can be easily adapted to serve more.
We love peanuts for their inexpensive price and versatile flavor.
They’re also a great source of protein–1 ounce has 7 grams.
It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor.
Recipe by Nancy Baggett for EatingWell.
Look for a low-sodium soup that has 450 mg sodium or less per serving.
