5 Delicious Creamy Soups to Keep You Cozy and Warm

When summer says its final goodbye and the cold weather knocks on the door, there’s nothing better than warming up with a creamy bowl of nutrient-rich goodness. Here are our favorite creamy autumn soups.

As you dig into the recipes below you’ll notice that we call upon a good blender (or immersion blender) frequently.

When it comes to the rich and creamy fall soups we’re about to make you can’t beat a good blender for taking the big ingredients you start with (like roasted pumpkin, carrots, or mushrooms) and reducing them to a rich and delicious creamy soup.

Roasted Pumpkin Soup

This fall favorite easily makes one of the most delicious creamy soups you can include on your menu.

Roast your pumpkin beforehand to get the most out of its rich flavor.

You’ll need the following ingredients:

• One medium kabocha or acorn squash, cubed
• 1 cup of vegetable stock
• 3 cups of water
• 1/2 cup of Greek yogurt, unsweetened
• 1 large onion, diced
• 1 bay leaf
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of turmeric
• 1 tablespoon of pumpkin seeds

Instructions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Place pumpkin cubes on a baking sheet and spray with olive oil.
3. Bake for 30-45 minutes, or until flesh is softened and caramelized on edges, and then take out and set aside.
4. In a large pan, sauté the onion on medium heat, and then add the bay leaf and toss it around for a minute.
5. Place the cubed pumpkins in the pan, add the vegetable stock, water, salt, black pepper, and turmeric, and then simmer for about 10 minutes.
6. Transfer to a high-speed blender (you can also use an immersion blender), add the yogurt, and then blend until smooth.
7. Pour into plates, garnish with pumpkin seeds, and serve.

Creamy Broccoli and Pea Soup

A serving of this green goddess soup will give you a boost of vitamins and minerals to replenish all your depleted cells. Broccoli and peas go really well together, as the sweetness of the one brings out the earthy flavor of the other.

Here’s what you’ll need:

• 1 large head of broccoli, cut into florets
• 1 small bag of peas (frozen or fresh)
• 1 large onion, diced
• 1 small garlic clove, diced
• 1 cup of vegetable stock
• 3 cups of water
• 1/2 cup of Greek yogurt
• 1 teaspoon of salt
• 1 teaspoon of black pepper

Instructions:

1. In a large pan, sauté the garlic and onion on medium heat.
2. Add the broccoli, peas, vegetable stock, water, salt, and black pepper, and then bring to a boil.
3. Reduce to a simmer and cook for 20-25 minutes, or until broccoli is completely softened.
4. Transfer to a high-speed blender, add the yogurt, and then blend until creamy. If it’s too dense, add a splash of water and blend again.

Serve and enjoy!

Carrot-Ginger Soup

Spicy ginger root goes really well with roasted carrots. It also helps boost your digestion, giving it that extra kick we all so desperately need when the weather calls for layered clothing.

You’ll need the following ingredients:

• 2 cups of carrots, diced
• 1 thumb-sized piece of ginger, cut into smaller pieces or shredded
• 1 large onion, diced
• 1 cup of vegetable stock
• 2 cups of water
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 bay leaf
• 1/4 of an avocado, sliced
• 1 tablespoon of yogurt

1. Preheat oven to 425 degrees Fahrenheit.
2. Place carrots on a baking tray and spray lightly with olive oil.
3. Bake for 20-25 minutes, or until carrots are softened and caramelized on edges, and then take out and set aside.
4. In a large pan, sauté the onion on medium heat, and then add the bay leaf and allow to fry through for a minute.
5. Add ginger and stir through for another minute, gently frying.
6. Add carrots, vegetable stock, water, salt, and black pepper, and let simmer for 10-15 minutes.
7. Transfer to a high-speed blender and blend until smooth.
8. Garnish with sliced avocado and a dollop of yogurt.

Bon appétit!

Creamy Mushroom Soup

Wonderful and nutrient-packed mushrooms are a great ingredient for creamy fall soups. They give you that rich, umami flavor they’re known for.

Here are the ingredients you’ll need:

• 2 cups of any kind of mushrooms (or a mixture)
• 1 cup of full-fat coconut milk
• 1 cup of mushroom stock
• 2 cups of water
• 1 large onion, diced
• 1 teaspoon of salt
• 1 teaspoon of black pepper

Instructions:

1. In a large pan, sauté the onion on medium-high heat.
2. Add the mushrooms, mushroom stock, water, and spices, and let simmer for 20 minutes.
3. Add the coconut milk, and then cook for 10 more minutes.
4. Transfer to a high-speed blender and blend until smooth.

Optional Step A: If you want more texture, take a handful of mushrooms out of the pan before you start blending and add them to your creamy soup afterward.

Optional Step B: You can also fry the mushrooms you take out to give them a nice, crispy flavor.

Optional Step C: Serve it European-style, in a bread bowl.

Creamy Tomato and Basil Soup

You can use juicy, late-summer tomatoes well into the fall. They actually make the perfect addition to pasta and veggie dishes, and, of course, soups. Adding basil to the mix elevates this dish even more, and adds a touch of freshness that will make your whole house smell like pizza.

You’ll need the following ingredients:

• 2 cups of tomatoes, cubed
• 1 onion, diced
• 1 cup of vegetable stock
• 2 cups of water
• 1/2 cup of Parmesan, shredded
• A handful of basil
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 bay leaf
• 1 teaspoon of oregano

Instructions:

1. In a large pan, sauté the onion on medium heat.
2. Add the bay leaf and stir to release flavor.
3. Add tomatoes, vegetable stock, water, and spices, and then simmer for 20 minutes.
4. Add Parmesan and stir.
5. Blend the entire mixture with an immersion blender until creamy, leaving some chunks for texture.
6. Sprinkle basil on top and enjoy!

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With these warm, creamy soups, you’ll now have plenty of ideas for weeknight meals. And if the pumpkin soup is your fave, try these other creative pumpkin recipes this autumn!