Favorite Fall Soups

It’s that time of year when soup reigns supreme. Fall vegetables really lend themselves to being roasted, pureed and blended with stock. Soup is warming, comforting and an easy meal that is perfect for lunch or dinner and even better as leftovers the next day. Not to mention, my daughter loves soup lately, which she calls “soupy.” So of course a Jewish mother is inclined to feed her kid whatever they ask for, within reason.

Last year I put together 9 satisfying soups, but I wanted to expand the list this year to give you even more delicious ideas for your fall soup consumption. Add your favorite recipes below!

Soups for Fall
White Cheddar Pumpkin Ale Soup

Parsnip and Carrot Soup with Tarragon
from The New York Times

Cream of Carrot Soup with Roasted Jalapeno
from Meredith Keltz

Pumpkin Red Pepper Soup with Challah Croutons
from Leora Kimmel Greene

pumpkin soup with sage and challah croutons3Hearty Lentil Soup from Liz Rueven

Roasted Eggplant and Chickpea Soup from Martha Stewart

French Onion Soup with Challah Toast and Munster Cheese

Curried Cauliflower Soup
from Food52

curried cauliflower soup
Roasted Potato and Leek Soup with Jalapeno Oil
from Whitney Fisch

Parsnip Pear Soup from 
The Food Yenta

Creamy Roasted Beet Soup

Egg Drop Matzo Ball Soup
What Jew Wanna Eat

Chicken Soup with Dill

Vegetarian Chicken Soup
 from Leah Koenig

Cuban Matzo Ball Soup
 from Jennifer Stempel

Cuban Matzoh Ball Soup

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