Creamy tomato soup with crisp cheesy gnocchi
Creamy tomato soup with crisp cheesy gnocchi. Credit: Mary Makes It Easy / Geoff George
Mary Berg makes this creamy tomato soup from scratch in Mary Makes It Easy, but if you’re short on time, we can also see her idea of pan-fried gnocchi is the perfect way to lift canned tomato soup into a hearty winter meal.
Spiced split lentil soup with fried eggplant
Spiced split lentil soup with fried eggplant Credit: Armelle Habib
“A comforting soup to welcome the change of season, but with a nod to summer just gone by in the way of crispy eggplant. It makes a lovely contrast to the creaminess of the soup,” says Julia Busuttil Nishimura of this autumn bowl.
Butternut and chickpea stew
Squash and chickpea stew. Credit: Mary Makes It Easy / Geoff George
There’s often not a clear line of demarcation between soups and stews, and there’s no need: whatever you call it, a bowl of thick, soupy goodness is perfect autumn fare. This one, another from Mary Berg, features pumpkin and onion roasted until caramelised then mixed into a flavoursome chickpea and tomato broth.
Mushroom giouvarlakia
Mushroom giouvarlakia. Credit: My Greek Table
Autumn is mushroom season, and there are many ways to use them in a seasonal soup – including this twist on a traditional favourite. Giouvarlakia (sometimes spelt yiouvarlakia) is a classic Greek comfort food. Diane Kochilas explain: “It’s both a Greek soup and a Greek meatball recipe in one! In this version, mushrooms and avocado replace the meat and egg that are traditionally used and the result is a vegan masterpiece. Nikos Gaitanos, a Greek vegan chef, shared this ‘vegan meatball’ recipe, which has quickly become a family favourite, with me.”
Vegetable and lentil soup
Credit: Alan Benson
This easy Moroccan lentil soup from Hassan M’Soupli is a hearty meal in itself, but you could add beef or chicken if desired.
Pink soup with roasted onions and broccoli
Credit: Masha Davydova
“I’m all about soup all the time. To me, it’s the ultimate comfort food, as easy and satisfying as can be. As much as I love smooth, creamy ones, I often crave a chunky texture in my soups, thinking back to the ones I ate for lunch every day of my childhood. …This soup is an interesting step away from the classic autumn squash soup – brilliant pink in colour with plenty of textures and flavours to warm the soul and nourish the body,” says Anya Kassoff of this vibrant beetroot soup.
Argentinian-style pork, pumpkin and corn soup
Credit: Benito Martin
Popular throughout the Andes mountains of South America, Argentinean locro is a thick, rich stew of mixed meats, beans and corn. It is traditionally simmered over several hours and served on festival days, but this quick-cook version is ready in just 30 minutes – without compromising on flavour.
Mixed cabbage minestra
Credit: Sharyn Cairns
The beauty of this type of soup is it’s easy to make and doesn’t really need a lot of attention. It’s simply a matter of gentle cooking and slowly layering flavours. You can substitute the ingredients in this recipe from O Tama Carey with what you have; essentially you are creating a delicious hearty bowl filled with autumnal colours.
Turmeric lemongrass noodle soup
Credit: Danielle Abou Karam
This spicy and very slurpable noodle soup recipe from Christine Manfield puts the colours of autumn in a bowl. She’s used egg noodles but says you can use ramen noodles or even pasta instead.
Broccoli, lemon and parmesan soup
Credit: Ten Speed Press
Plenty of parmesan makes this soup rich and savoury. Don’t forget some good, crusty bread to wipe your bowl clean!
Country chicken stew
Country chicken stew Credit: Kitti Gould
Another hearty bowl that straddles the soup-stew line, this country-style chicken stew from Adam Liaw is made by simmering chicken drumsticks with a flavoursome combination of herbs, onion and garlic and vegetables. Serve with crusty sourdough bread and a sprinkling of fresh flat-leaf parsley.
No-cut whole roasted pumpkin soup
No-cut whole roasted pumpkin soup Credit: Adam Liaw
Rae Johnston shared this recipe on The Cook Up With Adam Liaw and it’s a cracker of an idea. Pop the pumpkin in the oven the day before, let it cool overnight in the fridge, then you’re ready to roll the next day. And you can use pretty much any kind of pumpkin, too.
Mushroom bisque
Mushroom bisque Credit: Desiree Nielsen
Homemade mushroom stock and roasted mixed mushrooms create a creamy soup in this recipe from Desiree Nielsen.
Tofu, soba and greens miso soup
Tofu greens miso soup Credit: Damon Gameau
Wonderfully simple to make: noodles, choy sum and asparagus are briefly simmered in miso broth then ladled over bowls of tofu and spring onion. Sesame seeds and nori are a quick final touch.
