When the weather starts getting colder each fall one of the things I get most excited for is all of the delicious soups I can make! There isn’t much better on a cold, rainy day than a hot bowl of soup, especially when accompanied by some toasty bread and a glass of wine.

I’ve made all of the recipes below and linked to their original sources! They are all delicious, hearty and warming and perfect for fall and winter. Let me know your favorite soups - I’m always looking to add more into our rotation!

Spicy Peanut Soup with Sesame Halloumi

From Half Baked Harvest

Ingredients

2 tablespoons sesame oil (or EVOO)
2 small shallots, chopped
2 cloves garlic, minced or grated
3 tablespoons Thai red curry paste
4 cups vegetable broth
1/3 cup creamy peanut butter
1 (14 ounce) can unsweetened coconut milk
2 tablespoons soy sauce
1 medium sweet potato, peeled and cubed (about 2 cups)
1 bunch Tuscan kale, chopped
1/2 cup fresh cilantro, chopped
8 ounces halloumi cheese, cubed
2 tablespoons sesame seeds
fresh limes and chopped peanuts, for serving

Instructions

Stove-Top

1. Heat 1 tablespoon oil in a large pot over medium heat. When the oil shimmers, add the shallots, and garlic. Cook 1-2 minutes, until the garlic is golden. Stir in the curry paste, cook another 30 seconds to 1 minute until fragrant. Add the broth, peanut butter, coconut milk, and soy sauce, stirring to combine. Add the sweet potatoes and bring to a boil, reduce the heat to medium-low and simmer 10-15 minutes, until the sweet potatoes are tender.

2. Stir in the kale and cilantro, cook another 5 minutes. Taste, add salt if needed.

3. Meanwhile, make the halloumi. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 5 minutes. Stir in the sesame seeds. Remove from the heat.4. Ladle the soup into bowls. Top with halloumi and peanuts. Zest, then juice the lime over each bowl. Enjoy!

Instant Pot

1. Set the instant pot to sauté. Cook 1 tablespoon oil, the shallots, and garlic. Cook until the garlic is golden, 1-2 minutes. Stir in the curry paste, cook another 30 seconds to 1 minute, until fragrant. Add the broth, peanut butter, coconut milk, and soy sauce, stirring to combine. Add the sweet potatoes. Seal and cook on high pressure for 8 minutes.

2. Once done cooking, use the natural or quick release to release the steam. Set the Instant pot to sauté. Stir in the kale and cilantro, cook another 5 minutes. Taste, add salt if needed.

3. Finish as directed above.

Note - We made sesame tofu instead of sesame halloumi because my husband doesn’t do great with cheese. It was fantastic!

Rustic Potato Leek Soup

From Gimme Some Oven

Ingredients

2 tablespoons olive oil (or butter)
1 medium white onion, peeled and diced
3 leeks, sliced into 1/2-inch half moons (white and light green parts only)
1 rib celery, thinly sliced
5 cloves garlic, minced
1/2 cup dry white wine
1 1/4 pounds Yukon Gold potatoes, cut into bite-sized chunks
6 cups vegetable stock
4 sprigs fresh thyme
2 bay leaves
1/4 teaspoon cayenne (or less, if you prefer)
fine sea salt and freshly-cracked black pepper
optional toppings: homemade croutons, grated Parmesan, chopped fresh chives

Instructions

Sauté the veggies. Heat olive oil (or butter) in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently.
Add the potatoes and broth. Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom of the stockpot. Add the potatoes, vegetable stock, thyme, bay leaves, cayenne and stir to combine.
Simmer. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 10 to 15 minutes, until the potatoes are tender.
Season. Remove and discard the bay leaves and thyme stems. Give the soup a taste and season with however much salt and black pepper you think it needs.
Serve. Serve warm, garnished with whatever toppings sound good, and enjoy!

Note - We added chopped carrots with the leeks, celery and garlic for some extra veggies. We also switched out the white wine for more veggie broth!

Vegetarian Slow Cooker French Onion Soup

From Apples for CJ

Ingredients

2 large yellow onions thinly sliced
1 large red onion thinly sliced
4 tablespoon butter divided
1 tablespoon olive oil
dash of salt
1 tablespoon balsamic vinegar
2 tablespoons cornstarch
½ teaspoon thyme
1 bay leaf
3 tablespoons soy sauce
4 cups vegetable broth
1 cup water
cheese of choice
croutons or crusty bread for topping

Instructions

Melt 2 tablespoon butter with olive oil over medium heat in pan on stove top
Place onions in pan and cook 10 minutes, then sprinkle with salt.
Cook additional 20 minutes until caramelized and drizzle with balsamic vinegar last couple minutes of cooking.
Place caramelized onions in crockpot, along with remaining ingredients reserving cheese and croutons for topping.
Cook on high 5 hours.
Remove bay leaf before spoon into bowls.
Spoon in oven safe serving bowls and top with croutons and cheese.
Melt until bubbly and golden brown.

Chickpea & Tomato Coconut Curry Soup

From Nyssa’s Kitchen

Ingredients

For Soup

2 tablespoons avocado oil
1 medium sized onion, diced small
4 cloves of garlic, thinly sliced
1 teaspoon salt
1 tablespoon curry powder
pinch of crushed dried chilies (optional – leave out for less spicy)
1 14.5 oz can of petite diced tomatoes – fire roasted are yummy if you can find them
2 15.5 oz cans of chickpeas, drained and rinsed
1 13.5 oz can full fat coconut milk
3 cups of broth of choice
juice of half a lime

For Garnish

fresh lime
thinly sliced red onion
cilantro
roasted cashews – bonus points for curry spiced cashews!

Instructions

Heat the oil over medium heat in a large soup pot. Add the onion, garlic and teaspoon of salt. Saute for about 5-6 minutes, stirring occasionally, until translucent and soft.
Next add the curry powder and pinch of dried chili and stir almost constantly for about 30 seconds or so, until spices are fragrant and start to stick to the bottom of the pan.
Add the diced tomatoes and broth.
Scrape up any brown bits from the bottom of the pan. Bring to a boil and then reduce to a simmer.
Cover and cook for about 10 minutes, until tomatoes are soft.
Add chickpeas and coconut milk and bring back up to a simmer. Simmer for another 5 minutes or so to marry the flavors.
Season with salt and pepper and juice of half a lime.
Serve topped with sliced red onion, cilantro, roasted cashews and more lime wedges.

Crockpot Minestrone Soup

From Family Fresh Meals

Instructions

1 can (14.5 oz) diced tomatoes
2 cups carrots, chopped
2 cups potatoes, chopped
1.5 cups celery, chopped
1 white onion, diced
3-4 cloves garlic, minced
1 Tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
4 cups vegetable stock
2 cups water
3 cups V8 ( or tomato juice)
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) cannellii beans, drained and rinsed
1½ cups zucchini, diced
1 cups tubular (ditalini) pasta
1 can (15 oz) green beans, drained

Instructions

Place your diced tomatoes, carrots, potatoes, celery, white onion, garlic, Italian seasoning, salt, pepper, bay leaves into your crockpot.
Add in vegetable stock, water, and V8. Cover and cook on LOW for 6-8 hours or 3-4 hours on HIGH.
After cooking time is up, add in red kidney beans, cannelli beans, zucchini, green beans and pasta , and cook on high heat for an additional 10-15 minutes until pasta is tender.
Serve with your favorite crackers, salad or warm bread!

Slow Cooker Creamy Tomato Basil Tortellini Soup

From Cooking Classy

Ingredients

1 3/4 cup diced carrots (3 medium)
1 3/4 cup diced yellow onion (1 large)
2 Tbsp olive oil
5 cloves garlic , minced
3 (28 oz) cans whole Roma tomatoes
1 (32 oz) carton vegetable broth
1/3 cup chopped fresh basil , plus more for garnish
2 bay leaves
1 Tbsp granulated sugar
Salt and freshly ground black pepper , to taste
16 oz refrigerated three cheese tortellini
3/4 cup heavy cream
Parmesan , shredded, for serving

Instructions

Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 - 4 minutes, add garlic and saute 1 minute longer.
Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 - 7 hours or HIGH 3 - 3 1/2 hours.
Remove bay leaves then puree mixture well in small batches in a blender (only fill blender 2/3 full and cover removable insert with a kitchen towel) or us an emulsion blender*.
Stir in tortellini, cover and cook on HIGH heat 15 - 20 minutes longer (or until heated through).
Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.

Thai Sweet Potato & Carrot Soup

From Cupful of Kale

Ingredients

1 red onion
4 garlic cloves
1 inch fresh ginger
1 sweet potato
500g (about 6) carrots
1 tin / 400ml coconut milk + water
1-2 tbsp thai red curry paste
2 tbsp peanut butter
1 lime

Optional Toppings

Chopped peanuts
Kaffir lime leaves
Chilli flakes

Instructions

Finely chop the onion and cook in a tbsp of oil in a large pot on medium heat.
After a few minutes, add the crushed garlic and grated ginger and stir.
Peel the sweet potato and carrots and cut into small cubes and add to the pan.
Add the tin of coconut milk then fill up with water (400ml) and add too. Add the peanut butter and curry paste, give it a good stir and bring to a simmer.
Leave to simmer for about 20 minutes, until the sweet potato and carrots are soft.
When they are soft, use a hand blender or food processor to blitz into to a creamy consistency. If you like your soup a little thinner, add some more water.
Add the juice of one lime and serve! It will keep in the fridge in an air tight container for 3-5 days.

Creamy Vegetable Soup

From Feel Good Foodie

Ingredients

3 tablespoons extra virgin olive oil
1 medium onion diced
2 celery stalks sliced
2 large carrots sliced
Salt and pepper to taste
4 yukon potatoes diced (3-4 cups chopped)
1 teaspoon dried thyme
2 garlic cloves minced
3 cups low-sodium vegetable broth
2 cups peas frozen
2 cups corn frozen
2 cups plant-based milk
Fresh parsley for serving

Instructions

Heat the olive oil in a large pot over medium heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.
Stir in the chopped potatoes, thyme and garlic and cook until fragrant, about 1 minute. Add the vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.
Use an immersion blender to lightly blend the soup so it’s thicker but still chunky. You can remove some of the vegetables aside to stir back in if you prefer to have more whole vegetables.
Stir in the peas, corn and milk, and simmer until the vegetables are warmed through and soup has thickened, about 5 minutes.
Serve with fresh parsley and crusty bread, if desired.