Warm Up With These Delicious Fall Soup Recipes (2024)

FAQs

What's the best way to reheat soup? ›

Our favorite fall soups simmer sweet potato, pumpkin, butternut squash, and more seasonal flavors.

Traditionally, we recommend heating a bowl of soup for approximately 3 minutes, stopping every 60 seconds to quickly stir (this helps to avoid those unwanted cold spots, yuck), and covering the cup or bowl with a damp paper towel to allow the leftovers to steam.

When reheating leftovers, be sure they reach 165° F as measured with a food thermometer. Reheat sauces, soups and gravies by bringing them to a rolling boil.

Start by transferring the soup to an oven-safe dish or bowl. Cover it with aluminum foil or a lid to retain moisture and prevent the soup from drying out. Preheat the oven to a low temperature (around 300°F or 150°C) and place the dish inside for approximately 20-30 minutes, or until the soup is heated through.

Savouring Fall Flavours

Cinnamon – While this might be one of the quintessential autumn and holiday flavours, really anything spiced or giving heat and that punchy taste (All-spice, Nutmeg, Ginger, etc) shines this time of year and can turn any dish into an autumn classic.

Root vegetables: carrots, squash, pumpkin and sweet potato. Whole grains: brown rice, quinoa, oats and millet. Legumes: beans, chickpeas, lentils, soybeans. Green vegetables: broccoli, spinach, kale, celery, rocket and artichokes.

I have apples, winter squash, pumpkin, cinnamon, candy, pies, chiles, cheese, caramel, chocolate, brussels sprouts, figs, pomegranates, a roast, pastas galore, chips, dips and breakfasts…

Herbs and spices add aroma, flavor, and intensity to soup broth. "Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices.

What makes homemade soup taste better? ›

Use fresh, good quality ingredients like vegetables and herbs. Add a little bit of vinegar or lemon juice to your soup to make it taste better. Use a high-quality broth or stock as a base for your soup. Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness.

Heat broth-based soups over medium heat, stirring occasionally, until hot; or reheat in the microwave. Reheat thick purees or soups containing milk, cream, eggs or cheese over low heat, stirring frequently. Boiling may cause ingredients to separate. Thaw soups in the refrigerator and use promptly.

Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

You can then reheat it in a saucepan on the stove, or in a bowl in the microwave. Soup should not be reheated more than once, so only heat up as much soup as you will eat each time. When reheating broths or clear soups, bring them to the boil for three minutes.

Leftover cooked food may be stored in the refrigerator for up to three to four days. During this time, you can reheat the leftovers to 165 °F. Be sure to return any unused portion to the refrigerator within two hours to remain safe.

Just place the food in a microwave-safe container, add a splash of water (or cover with a damp paper towel) to maintain moisture, and zap it for a minute or two. Leftover soups, stews, rice and vegetables are all excellent candidates for the microwave.

Add extra water, especially if the soup contains pasta or rice, as these will have soaked up a lot of the extra soup liquid during storage in the refrigerator.