Cold Weather? Check. Rain? Check. Winter sweaters “out of their storage box and hung in the closet” aka they’ve been moved from the squished spot in the back of the closet they were pushed to in April because you were too lazy to put them away and they’ve now reclaimed their primo front spot? Check. Soup on the stove and bread in the oven? Double check.
Grab your bowls and butter, folks, because IT’S SOUP SEASON.
Here’s your Starter Guide for Fall’s Best Soups and Their Accompanying Carbs
Where to Start:
Tomato Soup + Soup Bread
Roasted Autumn Vegetable Soup + Molasses Seed Bread
Fall Beer Chili + Cornbread Muffins
Stock Up On:
Onions
Garlic
Carrots
San Marzano Crushed Tomato Cans, 28oz
Olive Oil
and, the salty, chicken-y, goo that literally holds my life together: Better Than Bouillon.
Buy it in Costco. Buy a lot of it. Let it change your life and never look back.
Optional Special Equipment:
Dutch Oven
Stock Pot
Immersion Blender (Stick Blender)
Fancy Wooden Spoon that makes you feel like an Italian Nonna who survived both world wars just to create the best soup her grandchildren who will speak of for generations to come
Tomato Soup
Takes: 30-45 minutes
Makes: 10-12 Servings
Mise: 1 Large Onion, 2-3 Carrots, 3 Cloves of Garlic, 2-3 Tbs Tomato Paste, 2 Cans of Crushed Tomatoes, 20oz water, 2 Tbs Better Than Bouillon, 2 Tbs Olive Oil, 1/3 Cup Half and Half or Milk
1. In a large pot, drizzle in olive oil. Then, add 1 diced onion and 2-3 diced carrots. Let cook for about 5 minutes then add diced garlic.
2. Add Tomato paste to vegetables and stir constantly for 2-3 minutes. Add in cans of tomatoes. Fill cans half way with water and pour that into soup. Add in 2 Tbs of Better Than Bouillon. Bring to Boil, reduce to simmer. Cook for 30-45 minutes.
3. Turn off heat. Use an Immersion Blender to blend soup until very smooth (about 3-5 minutes). Add in Half and Half, taste, season, Serve.
Soup Bread
Takes: 6-7 Hours
Makes: 1 Big Loaf of Bread
Mise: 600 grams all-purpose flour (about 4 cups, lightly packed and leveled off), 2 cups lukewarm water (between 90˚-110˚F), 1½ tablespoons salt, 1 envelope dry active yeast.
1. Do This: https://www.youtube.com/watch?v=91ZXVw58Ths&t=1s
Roasted Autumn Vegetable Soup
Takes: 1 hr 30 mins
Makes: 1 Large Pot of Soup
Mise: 1 Large Acorn Squash, 1 Red Onion, 2 Sweet Potatoes, 4 Cloves garlic, 3-4 Carrots, 2 Golden Beets, Fresh Thyme and Rosemary Sprigs, 4 Tbs of Olive Oil, Salt, Pepper, 1/2 Cup Half and Half, 1-2 Tbs of Better Than Bouillon, 3-4 Cups of Water
1. Preheat the Oven to 400*F
2. Line a Large Baking Sheet with Alluminum Foil. Drizzle with Olive Oil
3. Prep your selected vegetables and chop into large cubes. You can leave the garlic whole. Place on tray. Season liberally with salt, pepper, thyme, and rosemary.
4. Roast for 45-60 minutes, or until vegetables are golden brown
5. Remove vegetable from tray and place in large pot. Add 3-4 cups of hot water with 1-2 Tbs of better Than Bouillon (depending on how many veggies you have).
6. Use an Immersion Blender to blend the veg and broth together until your soup is very smooth (this takes about 5 minutes)
7. Add in 1/2 Cup Half and Half. Season to taste. Serve with Molasses Bread.
Molasses Seeded Bread
Takes: 6-7 Hours
Makes: 1 Large Loaf
Mise: 2 Cups of Bread Flour, 2 Cups of Whole Wheat Flour, 1 Cup of Rye Flour, 3 Tbs of Molasses, 2 Cups of Lukewarm Water, 1 1/2 Tbs Salt, 1/2 Cup Pumpkin Seeds, 1/2 Cup Sunflower Seeds, Flaky Sea Salt
Use the same steps and process as the Soup Bread but:
1. Add 3 Tbs of Molasses to the water and yeast mix
2. Use 2 Cups of Bread Flour, 2 Cups of Whole Wheat Flour, 1 Cup of Rye Flour
3. Before putting your loaf into the oven, top with pumpkin seeds, sunflower seeds, and flaky sea salt
Bread Process: https://www.youtube.com/watch?v=91ZXVw58Ths&t=1s
Fall Beer Chili
Takes: 1 1/2 Hours
Makes: 10-12 Servings
Mise: 1lb Lean Ground Beef, 1lb Ground Bison, 1 White Onion, 1 Green Bell Pepper, 1 Pablano Pepper, 1 Anaheim Pepper, 3 Tbs Tomato Paste, Salt, Pepper, Paprika, Chili Powder, Cumin, Garlic Powder, Onion Powder, Cayenne Pepper, Aleppo Pepper, Sumac, 1 28oz Can Diced Tomatoes, 1-2 Tbs Better Than Bouillon, 1 Lager Beer
Notes: Aleppo Pepper gives a bit of sweetness with heat while Sumac gives a good savory smokiness without heat. Both are optional but both are delicious.
1. In a Large Pot, add 1 lb Lean Ground Beef and 1 lb Ground Bison to pan and mix together. Turn stove on Medium-High and brown meat, breaking up as you stir.
2. While meat is browning, dice 1 large White Onion and all of your peppers. Once the meat is browned, add your diced veggies to the pot. Turn heat onto medium low and partially cover with lid.
3. Season meat and vegetables with 3 Tbs Chili Powder, 1.5 Tbs Cumin, 1 Tbs Paprika, .5 Tbs of Aleppo pepper, Garlic Powder, Onion Powder, and Ground Sumac plus 1 tsp Cayenne(only if you want very spicy chili). Salt and pepper to taste.Stir and cook for 2-3 minutes to slightly cook spices.
4. Add in small can of Tomato Paste, stir to combine. Cook, while stirring constantly, for 2-3 minutes. Then, add full bottle of lager, 1 28oz can diced tomatoes. Fill tomato can halfway with chicken broth and add to pot. Bring mixture to boil then reduce to simmer. Cook for 30 minutes, add more seasoning as needed, and serve.
Corn Bread Muffins
Takes: 30 minutes
Makes: 12 muffins
Mise: 1/2 Package of Bob’s Red Mill Corn Muffin Mix, 1 Egg, 1.25 cups of Whole Milk, 1/4 cup butter. Honey and room temp butter for serving.
1. Prepare per package instructions but swap out oil for melted butter and water for whole milk.
2. Bake just before serving so muffins are still warm. Have butter and honey on the side.