There are lots of reasons to love fall: foliage, fireplaces, football ... But our favorite here at Food52 is the season's promise of soup. Nothing beats tucking into a warm bowl of goodness at the end of a long day, and what better way to shake off the chill of these early winter evenings than by the heat of the stove. Best of all, soups are the perfect weeknight supper -- they're easy to shop for and quick to prepare, and if you make a big enough pot, you'll have leftovers to come home to all week.
- Check out more soup recipes from Food52.
- See a lineup of fantastic fall dishes from the Food52 community.
- Got a question? The Food52 Hotline is here to help!
Brought to you by the spirited home cooks' community at Food52.
We love WinnieAb's proclivity for combining delicious, nutritious ingredients (like the many vegetables in this soup) with a touch of the indulgent (bacon, cheese tortellini). The smokiness of the bacon permeates the minestrone, imbuing the tomatoey broth with a depth of flavor it wouldn't have otherwise. The bright, rustic pesto (we used parsley, but basil would be great too) is a superb final addition, adding a garlicky, herbal kick. - Amanda & Merrill Get the recipe Photo: Sarah Shatz
My mother has lots of signature dishes, but one of my favorites is also one of her simplest: She calls it chicken "stoup," because it's a hearty chicken soup with more meat and veggies than broth ("Stew" plus "soup" equals "stoup" -- get it?). Over the years, I've adopted it as a staple, perfect for when the weather starts to turn chilly. My stoup has evolved to be somewhat different from my mother's -- for example, I never include potatoes, and I go pretty heavy on the lemon juice, dill and black pepper at the end. I do believe it's worth the effort of buying chicken on the bone and cooking it right in the soup before taking it off the bone in order to create a really rich, reinforced broth. Sometimes I add a little pasta -- fusilli, farfalle -- right at the end (I cook it separately in plenty of salted water, until just al dente), but that's up to you. - Merrill Get the recipe Photo: Sarah Shatz
This is a great soup to have in your everyday arsenal. It's sweet, purely flavored and can be made in a flash. The recipe came from Canyon Ranch, back when the Berkshires spa was little known but expensive. Now it is just the latter. I think it's the perfect thing to serve the week after Thanksgiving, when you still crave the flavors but need a break from the heft. The recipe called for a red Rome or Delicious apple, neither of which I found tart enough. I changed it to Honey Crisp or Granny Smith. - Amanda Get the recipe. Photo: Sarah Shatz
With this recipe, MrsWheelbarrow takes a classic home cook recipe and elevates it to elegant dinner party fare. First, she has you make a reinforced stock by simmering the mushroom stems in chicken broth. Then, in a move that evokes the fastidiousness of culinary school, she instructs you to "beautifully and precisely chop" 1 1/2 pounds of mushroom caps into a 1/2-inch dice. Halfway through, you will likely be cursing both her and us, but trust us: It's worth it. And that's really the bulk of the work. The chopped mushrooms slowly cook down with shallots, thyme and rosemary, and then you deglaze them with a generous swig of Cognac, combine the mushrooms with the reinforced stock and finish with a swirl of cream and a heap of freshly chopped chives. The resulting soup is a lovely balance of delicately creamy and intensely mushroomy, with layered undertones of herbs and Cognac. - Amanda & Merrill Get the recipe Photo: Sarah Shatz
This is almost, but not quite, the traditional French onion soup that comes to mind. It starts with a full three pounds of onions and some smashed garlic, which you caramelize slowly and thoroughly in butter and olive oil. You add thyme and bay leaf and some rich veal stock (homemade is highly recommended both by wcfoodies and by us), and then it's time for the crowning glory: two full cups of wine or beer. We used a dark ale and really liked the bit of kick that the finished soup still had after two plus hours on the stove. Take your time with the onions, and use the three-cheese combo instead of a deli slice. And don't forget to put a piece of toast in the bottom of each bowl -- it makes for a lovely surprise. - Amanda & Merrill Get the recipe Photo: Sarah Shatz
Anyone who knows pho knows that it's all about the broth. WinnieAb uses turkey leftovers (meat and stock, which should really be homemade for this) to coax the most out of this soup. She also adds some warm spices -- coriander, cloves, star anise and cinnamon -- which she toasts beforehand to amp up the broth. Chopped kale is an unusual addition that adds some welcome heft -- we preferred one cup rather than two. As with any pho, don't forget to squeeze in some fresh lime juice just before eating -- it provides a welcome hit of acid that really wakes up the dish. - Amanda & Merrill Get the recipe Photo: Sarah Shatz
No wonder this recipe cheered OB Cookie up on a rough day. The soup itself is a bowl of comfort -- thick, creamy and full of tang, and (best of all) made mostly from things that are probably sitting in your fridge right now. But the simple bacon and scallion vinaigrette really brings the dish to life. You might be skeptical, as we were, about not including some of the bacon fat in the dressing, but trust us -- this keeps the whole thing bright and perky. Of course, for you gluttons out there, it's always an option. - Amanda & Merrill Get the recipe Photo: Sarah Shatz
Follow Food52 on Twitter: www.twitter.com/food52