Best Rustic Autumn Soup Recipes

RUSTIC AUTUMN SOUP

Rustic Autumn Soup image

This recipe is a great way to use the harvest of fall. The rich, velvety soup makes a special first course, and the flavors of root vegetables really shine with a subtle sweetness from apple. -Denice Hageli, Elmhurst, Illinois

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 13 servings (3-1/4 quarts).

Number Of Ingredients 16

Ingredients

5 medium parsnips, chopped
5 medium carrots, chopped
2 medium onions, chopped
1 medium sweet potato, peeled and chopped
1 medium turnip, peeled and chopped
1/2 medium tart apple, peeled and chopped
2 tablespoons chopped roasted sweet red pepper
2 celery ribs, chopped
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 bay leaves
1 garlic clove, minced
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups half-and-half cream
Optional garnish: additional cooked finely chopped carrots, parsnips and/or apples, fresh chives

Steps:

In a Dutch oven, combine the first 14 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Discard bay leaves. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; add cream and heat through. Garnish with additional cooked vegetables and/or apples and chives.

Nutrition Facts : Calories 134 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 384mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

AUTUMN ESSENTIALS: RUSTIC CHICKEN SOUP/STEW

Autumn Essentials: Rustic Chicken Soup/Stew image

When the nights begin getting longer, and the temperature begins to drop, a good hearty soup or stew is the outright quintessential comfort food... I can't image the Autumn/Winter season without soup and stews on my weekly menu rotation. And on my list of the top-ten recipes, this one emerges pretty close to the...

Provided by Andy Anderson !

Categories Chicken Soups

Time 45m

Number Of Ingredients 14

Ingredients

PLAN/PURCHASE
2 medium chicken breasts, sautéed and roughly torn into pieces
5 c fresh chicken stock, not broth
3 Tbsp white wine, dry variety
1 tsp lemon juice, freshly squeezed
2 Tbsp sweet butter, unsalted
1/4 c heavy or whipping cream
2 medium carrots, 1/2-inch slices, cut on the bias
1/2 medium yellow onion, thinly sliced
2 stalk(s) celery, 1/2-inch slices, cut on the bias
2 Tbsp flour, all purpose variety
1/3 c filtered water
salt, kosher variety, to taste
black pepper, freshly ground, to taste

Steps:

1. PREP/PREPARE
2. Gather your ingredients.
3. Melt the butter in a saucepan, over medium heat.
4. When the foaming subsides, add the wine, lemon juice and 1/2 cup of chicken stock.
5. Chef's Note: This is a standard base for many hearty soups and stews. If you don't want to use the white wine, you can always substitute an equal amount of white grape juice.
6. Bring to a simmer, and allow the liquid to slowly reduce by half, about 10 to 12 minutes.
7. Mix in the cream.
8. Add the remainder of the chicken stock.
9. Chef's Note: If you are using store-bought chicken stock, or (heaven forbid) broth. Then, when you season the soup watch the salt.
10. Add the flour and water to a small bowl, and whisk together.
11. Add to the pot, and simmer until it begins to thicken, about 3 to 5 minutes.
12. Add the carrots, and continue to simmer for 10 - 12 minutes.
13. Add the onions, celery, , and then bring the pot back up to a simmer.
14. Continue to simmer for 10 to 12 minutes.
15. Add the chicken, and then let it warm up with the soup, about 5 minutes.
16. Chef's Note: Although I am a big fan of brining chicken breasts, for this recipe, don't. It isn't necessary, and it will add unwanted additional salt.
17. Chef's Tip: If you want to add an additional level of flavor to this dish, then salt & pepper the chicken breasts, and sauté them in a bit of olive oil and sweet butter. When they are cooked, tear them into rustic pieces, and pour the liquid from the sauté pan into the pot, when you add the chicken stock in step 8.
18. VARIATIONS ON A THEME
19. Dumplings: After you add the chicken, drop your dumplings on the top of the soup, cover, and allow to slowly simmer, for 10 to 12 minutes. Here's an excellent dumplings recipe: https://www.justapinch.com/recipes/bread/other-bread/autumn-essentials-herb-cheddar-dumplings.html
20. Pasta: Get you favorite egg noodles and stir into the soup. Follow package directions as to how long the noodles need to cook. If you are using homemade egg noodles (YUM) they will only need about 3 to 5 minutes in the liquid before they are cooked. Here's an excellent egg noodle recipe: https://www.justapinch.com/recipes/main-course/pasta/master-recipe-egg-noodle-dough.html?p=4
21. Chef's Note: If you don't want to make your own dumplings, or pasta, no worries. Just pick up your favorite brand at the local grocer. However, if you take the time to make homemade (it really isn't that difficult), you will be glad that you did.
22. PLATE/PRESENT
23. Serve in nice bowls with a few friends. Enjoy.
24. Keep the faith, and keep cooking.
25. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

RUSTIC AUTUMN VEGETABLE SOUP

Rustic Autumn Vegetable Soup image

How to make Rustic Autumn Vegetable Soup

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

4 medium Yukon gold potatoes, peeled and diced
1 (16 ounce) can cannellini beans, drained and rinsed
1 cup cauliflower florets
2 medium carrots, peeled and sliced
2 medium celery stalks, sliced
1 medium yellow onion, chopped
2 medium cloves garlic, minced
5 cups chicken broth
2 tablespoons extra virgin olive oil
2 tablespoons fresh parsley, chopped
1 tablespoons fresh thyme, chopped
1/2 teaspoon pepper
1/2 teaspoon kosher salt

Steps:

Heat olive oil in a large pot over medium heat. Add onions and thyme and cook until onions are translucent, about 5 minutes. Add carrots, cauliflower and celery. Cook until vegetables are soft, about 8 minutes. Add garlic and sauté until lightly browned.
Pour in chicken broth and bring to a low simmer. Add cannellini beans and potatoes.
Cook until potatoes are fork tender, about 10 minutes. Add parsley and season with salt and pepper.

RUSTIC AUTUMN SOUP

RUSTIC AUTUMN SOUP image

Categories Soup/Stew Vegetable

Yield 13 servings 3-1/4 qts.

Number Of Ingredients 16

Ingredients

5 medium parsnips, chopped
5 medium carrots, chopped
2 medium onions, chopped
1 medium sweet potato, peeled and chopped
1 medium turnip, peeled and chopped
1/2 medium tart apple, peeled and chopped
2 tablespoons chopped roasted sweet red pepper
2 celery ribs, chopped
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 Spice Islands® Bay Leaves
1 garlic clove, minced
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups half-and-half cream
Optional garnish: additional cooked finely chopped carrots, parsnips and/or apples, fresh chives

Steps:

In a Dutch oven, combine the first 14 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Discard bay leaves. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; add cream and heat through. Garnish with additional cooked vegetables and/or apples and chives.