Welcome Autumn With These 5 Mouth Watering Soups

Welcome Autumn With These 5 Mouth Watering Soups

A big bowl of warm soup in autumn can do wonders both for your palate and for your mind. Read on to find out our top 5 picks for this autumn.

 

1. Classic Tomato Soup

Some soups are classics and tomato soup is indeed one. The sweet yet salty taste blends perfectly and it’s the comfort food for quite a lot. Grilled cheese garnished on top goes perfectly well with this. 

Recipe- Heat butter over a pan and cook onions and garlic till they soften. Add the tomatoes, stock, tomato paste and pepper and bring to a boil. Reduce the heat after that and simmer for 15 minutes. Use an immersion blender to thicken the puree. 

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2. Caramelized Butternut Squash Soup

This soup is full of flavours which revel on your palate. Cooked butternut squash and browned onion make this soup one of the most comforting of fall foods.

Recipe- After heating olive oil, cook and stir the squash until browned. Stir the onion, butter, salt and pepper into the squash. Cook and stir for about 10 minutes until the onions are brown and your soup is ready to savour.

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3. Russian Mushroom and Potato Soup

A favourite Halloween recipe, it is easy to make and can be interestingly altered by adding sour cream.

Recipe- Cook the leeks and carrots in 3 spoons of butter in a large pan. Melt the mushrooms in the remaining butter and cook till brown. Stir the soup and mix flour to make the soup.

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4. French Onion Soup

This Parisian soup is an all-time favourite. It makes love with equal intensity to the senses of smell and taste.

Recipe- Braised onions, bread and molten cheese are the main components. Put the peeled onion in the skillet and cook till tender. Add the broth, sherry and thyme. Sprinkle salt and pepper and simmer for 30 minutes.  

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5. Cream of Fennel Soup

This is perfect for those who feel the chill a tad more than the rest. The flavour of fennel makes this exotic soup a must-have for fall.

Recipe- Heat butter in a pan and slowly add the onion and fennel without colouring them. Add the potato, fennel seeds and white wine and simmer for 10 minutes. Add the stock and cook till tender. 

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Time to curl up in bed with a bowl of soup!

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Anwita Mukherjee is a lawyer by education and has just finished her LLM from Jindal Global Law School. She has worked as a lawyer for a couple of corporate houses and is presently trying to metamorphose into a successful journalist.