7 Healthy Soups to Try This Fall (that taste amazing!)

Tomato Soup

• In a pot or dutch oven, heat olive oil over medium heat.
• Add onion and carrots and cook 5-8 minutes or until carrots soften.
• Add tomato paste and garlic. Stir in until well mixed and cook another minute.
• Pour in crushed tomatoes, vegetable broth, salt, pepper, red pepper flakes, tomato, and fresh basil. Stir mixture together and bring pot to a boil. Reduce to a simmer and cook for 20 minutes, covered.
• With an immersion blender or regular blender, blend soup. Stir in heavy cream.
• Serve warm and top with homemade croutons.

Croutons

• Add bread to a microwaveable baking dish. Pour olive oil over bread and sprinkle with a pinch of salt and black pepper. Mix together to evenly coat the bread with the oil and seasonings. Microwave on high 4-5 minutes, stopping every minute to stir, until bread is golden brown around the edges.

Mirepoix

• In a large pot or dutch oven, heat olive oil over medium heat.
• Add chopped onions, carrots, and celery and cook, stirring occasionally, for 7-8 minutes or until onion has softened.

Add Frozen Veggies, Seasonings, and Broth

• Add the frozen veggies, dried thyme, and basil leaves and stir in. Cook for another 2 minutes or so.
• Now add the diced tomatoes, tomato paste, vegetable broth, ½ teaspoon salt, ¼ teaspoon black pepper, and red pepper flakes.
• Stir mixture together well.
• Increase heat to medium high and bring pot to a boil. Reduce heat to a simmer and let cook for 15 minutes.

Add Kale, Beans, Quinoa & Simmer

• Meanwhile, chop up the kale and set aside. Once the mixture has simmered for 15 minutes, add the kale, beans, and quinoa to the pot. Keep the pot at a simmer and cook for 20 minutes or until quinoa is cooked.
• Sprinkle ¼ teaspoon salt and ⅛-1/4 teaspoon black pepper.
• Serve with grated shredded Parmesan cheese on top if desired and toasted crusty bread on the side.

• Preheat oven to 375℉. In a shallow dish, combine salt, pepper, and ¼ teaspoon ground cumin.
• Cut chicken breasts in half lengthwise. Spray chicken with olive oil spray or non-stick cooking spray. Using tongs, dip chicken breasts into seasoning blend and turn over a few different times. It's okay if chicken isn't coated entirely.
• Bake chicken for 20-25 minutes until cooked through. Let cool and then cut into cubes. Set aside.
• In a dutch oven or pot, heat olive oil over medium heat. Add chopped onion and cook for about 8 minutes or until softened. Add garlic and cook for another minute.
• Add 1 teaspoon cumin, oregano, beans, and chicken broth to pot and stir.
• After removing seeds from one chipotle chile, dice and add to pot along with adobo sauce.
• Bring pot to a boil, stirring frequently.
• Reduce heat and let simmer for 15 minutes covered.
• Add 1 cup of mixture to a food processor and pulse 5-6 times until pureed and then return to pot.
• Add chicken and cook another 3-5 minutes.
• Stir in fresh cilantro.

• In a large pot or dutch oven, saute turkey bacon until crisp. Remove from pot and set aside.
• Add tomatoes, onion, red potatoes, poblano pepper, garlic and stir well. Add salt and pepper, red pepper flakes, and thyme. Cook contents 4-6 minutes, stirring often. Onion should be soft.
• Add chicken broth and bring pot to a boil.
• Simmer soup for 15 minutes.
• Stir in spinach, coconut milk, and crab. Cook for another 3-5 minutes to heat through.
• Top soup with chopped green onions, and turkey bacon before serving.

• In at least a 6 quart slow cooker, combine chicken breasts, salt, pepper, stock, rice, onion, carrots, celery, and poultry seasoning.
• Cover and cook on low for 7-8 hours.
• At the time soup has ½ hour left of cooking, add mushrooms and mix in.
• In a small saucepan, add butter and melt over low heat. Stir in flour gradually.
• Very gradually, slowly whisk in milk and ½ n ½ until all has been added and mixture is nice and smooth.
• Remove chicken from slow cooker, shred and return to slow cooker.
• Add milk mixture to soup and stir well. Salt and Pepper to taste.*

• In a large pot, brown hamburger with chopped onions on medium high heat. Continue cooking until onion is soft and hamburger is cooked through about 8-10 minutes.
• Add beef stock and stir. Reduce heat to medium low.
• Add carrots, celery, potatoes, cabbage, and stewed tomatoes.
• Bring pot to a boil.
• Add quinoa, bay leaf, thyme, basil, Lawry's seasoning sat, and black pepper.
• Reduce heat to a simmer and cover.
• Simmer pot for one hour.
• Optional toppings: dried parsley, cheddar cheese but recommended!

• Heat olive oil in a large pot over medium heat. Add onions and cook for 3-5 minutes or until soft, stirring occasionally.
• Add garlic and cook for another minute.
• Stir in the cumin, coriander, and Ancho chile powder until it is well incorporated.
• Add the tomatoes, chicken stock, enchilada sauce, beans, and corn.
• Bring pot to a simmer over medium high heat.
• Add shredded chicken and reduce heat to medium low.
• Ladle into serving bowls. Optional toppings: avocado, jalapeño, tortilla strips, and/or chopped cilantro