It’s Soup Season! Make These 3 Soups To Start Fall Off Right

At long last folks, we’ve made it. Gone are the days of feeling guilty for cutting summer off short, because with the autumn equinox occurring today it’s finally official: fall is here. And there’s certainly a lot of ways that we’ve been looking forward to celebrate this change in seasons. Despite our early indulgence in pumpkin spice (I mean, it’s everywhere. Can you blame us?), we’ve been holding out on some more distinctly autumnal rituals like piling the pumpkins high on our front porches and taking a trip to the apple orchard.

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But perhaps the thing we’re most excited for here at Sporked is the return of soup season. The weather has finally dropped a bit in temperature and our over-excited seasonal spirits are tired of waiting any longer. We’re declaring it now: autumn is here, and so is soup season. We’re excited to explore all of the seasonal flavors to come, and want to share with our dear readers what we plan to make. Here are the three soups we’re most excited to break out for autumn.

Tomato Soup

We won’t sit here and act like tomato soup is any kind of new concept, but it’s especially worth mentioning as we say goodbye to some of the more luscious summer produce, like tomatoes, that the best way to make the most of overripe or even out of season produce is through different heating processes. With something like tomato soup, roasting the tomatoes before blending and reducing their flesh/juices for a soup creates something truly special out of them during a time when they can otherwise read as quite bland. Plus, you can make something that is the peak of comfort out of something we still have a lot of coming off of the summer produce season.

Corn Chowder

Corn is one of those produce items that I feel gets truly overlooked in the autumn. You see, it’s succulent, sweet, and, when cooked, has a delightful caramelized flavor. Taking that produce and turning into a warm bowl of comfort is a one-way ticket to satisfaction in these transition months before the bitter cold really comes out in full force. Plus you can make it as rich or light as you desire with a few simple modifications. But our personal recommendation to you is to turn up the heat. Make it spicy, that is.

Chicken & Dumplings

Okay I may be a bit biased having been raised in the south, but chicken and dumplings has a special place in my heart. It’s eternally comforting, and it’s basically just a modified version of chicken noodle soup. So, the soup has all of that home comfort but with an extra dose of southern heartiness for fall. Our recommendation for a little chicken and dumpling hack is to go heavy on the herbs (parsley, thyme, whatever floats your boat really) to give it a bit of freshness, and you can even use canned biscuit dough or even pre-made gnocchi in place of making the dumplings from scratch to make the recipe easier. To me, it’s hard to find something more satisfying than a bowl of chicken and dumplings on a chilly evening.