09/08/2026
Soup season is officially here! 🍂🥣 Six cozy, comforting bowls perfect for those cooler fall days. Which one would you make first? 😍
🍂 1. Creamy Tuscan Chicken Soup
Ingredients: 1 lb boneless skinless chicken breast, 1 tbsp olive oil, 1 small onion diced, 3 garlic cloves minced, 4 cups chicken broth, 1 cup heavy cream, 1 cup diced tomatoes drained, 2 cups baby spinach, ½ cup grated Parmesan, 1 tsp Italian seasoning, ½ tsp salt, ¼ tsp black pepper.
Instructions: Heat olive oil in a large pot and cook chicken until browned and cooked through. Remove, shred or chop, and set aside. Sauté onion for 3–4 minutes, add garlic for 30 seconds, then pour in broth and tomatoes. Add chicken and Italian seasoning and simmer 10 minutes. Reduce heat and stir in cream, Parmesan, and spinach. Cook another 3–5 minutes until spinach wilts. Season and serve.
🥔 2. Loaded Potato & Bacon Soup
Ingredients: 2 lbs russet potatoes peeled and diced, 6 slices bacon chopped, 1 small onion diced, 3 garlic cloves minced, 4 cups chicken broth, 1 cup whole milk, ½ cup heavy cream, 1 cup shredded cheddar, ½ cup sour cream, ½ tsp salt, ¼ tsp black pepper, green onions for topping.
Instructions: Cook bacon in a large pot until crispy; remove and reserve. Cook onion in about 1 tbsp bacon drippings for 3–4 minutes, then add garlic. Add potatoes and broth and simmer 15–20 minutes until tender. Mash some potatoes in the pot for a thicker texture. Reduce heat and stir in milk, cream, cheddar, and sour cream. Heat gently without boiling. Season and top with bacon, extra cheese, and green onions.
🧀 3. Creamy Broccoli Cheddar Soup
Ingredients: 4 cups broccoli florets, 1 small onion diced, 1 cup shredded carrots, 3 tbsp butter, 3 tbsp all-purpose flour, 3 cups chicken or vegetable broth, 2 cups half-and-half, 2 cups freshly shredded sharp cheddar, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper.
Instructions: Melt butter in a large pot and sauté onion for 3–4 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth, followed by half-and-half. Add broccoli, carrots, garlic powder, salt, and pepper. Simmer gently for 12–15 minutes until vegetables are tender. Reduce heat to low and gradually stir in cheddar until melted. Avoid boiling after adding the cheese.
🍄 4. Creamy Chicken & Wild Rice Soup
Ingredients: 1 lb boneless skinless chicken breast, ¾ cup wild rice blend rinsed, 1 onion diced, 2 carrots sliced, 2 celery stalks sliced, 3 garlic cloves minced, 6 cups chicken broth, 1 tsp dried thyme, ½ tsp dried rosemary, 1 cup heavy cream, 2 tbsp butter, 2 tbsp flour, salt and pepper to taste.
Instructions: Add chicken, rice, onion, carrots, celery, garlic, broth, thyme, and rosemary to a large pot. Bring to a boil, reduce to a gentle simmer, cover, and cook 35–45 minutes, or until the rice is tender and chicken reaches 165°F (74°C). Remove and shred the chicken, then return it to the pot. In a small saucepan, melt butter, whisk in flour for 1 minute, then slowly whisk in cream. Stir into the soup and simmer another 5 minutes until creamy.
🌮 5. Southwest Chicken Tortilla Soup
Ingredients: 1 lb boneless skinless chicken breast, 4 cups chicken broth, 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) black beans drained and rinsed, 1 cup corn, 1 small onion diced, 1 red bell pepper diced, 2 garlic cloves minced, 1 tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, salt and pepper to taste. Toppings: tortilla strips, avocado, cilantro, shredded cheese, and lime.
Instructions: Add chicken, broth, tomatoes, beans, corn, onion, bell pepper, garlic, and seasonings to a large pot. Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes until the chicken is fully cooked. Remove chicken, shred it, and return it to the soup. Simmer another 5 minutes, adjust seasoning, and serve with your favorite toppings.
🎃 6. Creamy Pumpkin Sausage Soup
Ingredients: 1 lb Italian sausage, 1 small onion diced, 3 garlic cloves minced, 1 can (15 oz) pumpkin purée, 4 cups chicken broth, 1 cup heavy cream, 1 tsp dried sage, ½ tsp dried thyme, ¼ tsp ground nutmeg, ½ tsp salt, ¼ tsp black pepper, 2 cups baby spinach, ¼ cup grated Parmesan.
Instructions: Brown sausage in a large pot, breaking it into crumbles; drain excess grease if necessary. Add onion and cook 3–4 minutes, then add garlic for 30 seconds. Stir in pumpkin, broth, sage, thyme, nutmeg, salt, and pepper. Simmer 10–15 minutes. Reduce heat and stir in cream, spinach, and Parmesan. Cook another 3–5 minutes until creamy and the spinach is wilted. Serve hot with crusty bread.
