Temperatures are finally starting to drop some, and that means soup's on! Root vegetable soups are hearty and healthy, but let's face it: fall vegetables are made for pureeing, and that means bowls of creamy, deliciousness. We’ve come a long way from relying on heavy cream that expands our waistlines and clogs up our arteries. So without further ado, here are 10 recipes for healthy bowls of comfort that you must try this season.
From: Pinch of Yum
This recipe is perfect for those nights when you come home from work after a grueling day and you're starving. The two must-have ingredients for this versatile bowl of comfort are curry paste or powder of some sort and coconut milk.
From: Foodie Crush
If you use canned pumpkin, it will take you about 5 to 10 minutes to make this delicious, mouthwatering soup. If you prefer to use fresh pumpkin, choose one that's 2 to 3 pounds, peel and chop it and cook covered in chicken or vegetable broth for about 5 to 8 minutes or until pumpkin is tender. Blend until smooth then return to the pan. Continue the recipe at the coconut milk stage. Think of this recipe as a base, too. Meat-eaters can add chopped up chicken, while vegetarians can add chunks of tofu, peas and/or green beans.
From: Leite's Culinaria
This recipe is hearty and delicious and will certainly hit the spot on a chilly autumn night. You can either combine barley and chard or farro and chard, just don't forget to add the beans and ancho chili powder or pepper flakes.
From: The New York Times
Do you see how creamy that looks? Hard to believe this creamy corn soup has no cream in it at all. That's right, not even a hint of dairy. Simmer the corn cobs to make the stock. If your corn is sweet, your soup will be as well, which contrasts beautifully with the spicy roasted peppers.
From: Two Peas and Their Pod
Here's a soup you'll want to make on the weekend and freeze for later. All you have to do is roast the tomatoes to really bring out their flavor, as does the fresh basil. Pair it with a grilled cheese sandwich for a great dinner (or lunch!).
From: Give Recipe
Zucchini may be considered a summer vegetable, but you can still find it in fall and you're doing yourself a disservice if you don't try out this recipe. To make this soup more nutritious, Give Recipe added 2 tablespoons of boiled chickpeas in each bowl when serving. Want to give it a nutty flavor and a splash of green? Top the bowls with sliced pistachio.
From: Vegan Family Recipes
Sweet potato soup in the fall is a given. But the key to this recipe is the cauliflower, which gives this soup a creamy texture without cream, milk, yogurt or tofu. This soup is nutrient dense, filling and only has 43 calories in a cup. Don’t forget to play around with different types soup toppings! Try pumpkin seeds, chives and fresh cracked pepper.
From: I Heart Naptime
This recipe combines tomato basil soup and cauliflower soup. Win. It gets its creamy texture from some Greek yogurt. Double win. But what really turned our heads was the spooky sour cream spider webs, which make this perfect for Halloween. Epic win. How could we resist?
From: Ari's Menu
Speaking of cauliflower soup, this simple, no-fuss recipe is one you definitely won't want to skip. It's not only delicious when you first make it — the leftovers are even better because the soup gets thicker and the flavor develops more. Make it on Sunday and enjoy throughout the week.
From: The Skinny Fork
Of course we weren't going to leave out butternut squash and apple soup out of a fall soup lineup. It would be positively monstrous. And when it comes to this particular recipe, mmm is right. Thick and rich, this skinny version of the autumn staple is easy to make and low in calories — even with the bacon topping.