The 5 Most Popular Fall Soup Recipes of 2018, According to Pinterest

Updated 05/04/19

Fall is right around the corner, which means our crockpots have already claimed valuable kitchen counter space for the foreseeable future. While we already have fall Instant Pot and crockpot recipes on lock, we tapped our friends over at Pinterest to get the indisputable list of the social network's best fall soup recipes of 2018. Ahead of Thyme's roasted butternut squash soup came in first place with 133,000 saves, followed by The Cozy Apron's hearty Italian chicken and autumn veggie soup with 65,000 saves, Everyday Dishes' roasted cauliflower soup with 45,000 saves, Thriving Home's autumn chowder with 29,000 saves, and The Glowing Fridge's cleansing carrot autumn squash soup with 21,000 saves.

These are the most-saved fall soup recipes from January of 2018 until September of 2018, meaning they're fairly new and indicative of what people are cooking this year. Find the top five fall soup recipes on Pinterest below.

ROASTED BUTTERNUT SQUASH SOUP : Saved 133,000 times

Half Baked Harvest

Ingredients

Large butternut squash
Carrots
Celery
Onion
Cloves of garlic
Sage leaves
Sprigs of thyme
Sprig of rosemary
Cayenne red pepper powder
Salt and pepper to taste
Olive oil
Vegetable stock

Large butternut squash
Carrots
Celery
Onion
Cloves of garlic
Sage leaves
Sprigs of thyme
Sprig of rosemary
Cayenne red pepper powder
Salt and pepper to taste
Olive oil
Vegetable stock

Instructions

Preheat the oven to 350°F.

Peel, pit, and chop the butternut squash into one-inch squares. Add to a large roasting pan. Chop the carrots, celery, and onions in big chunks and add to the pan.

Peel the garlic and add cloves whole. Add the herbs, red pepper powder, salt, and pepper. Add olive oil and toss to coat.

Roast for one hour (or up to one hour and 15 minutes, if the veggies are not yet soft). Once the vegetables and herbs are roasted, add to food processor with one cup of vegetable stock and purée. Remove the stems from the herbs before pureeing.

Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well. Simmer on low for 10 minutes.

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HEARTY ITALIAN CHICKEN AND AUTUMN VEGGIE SOUP : Saved 66,000 times

Foodie Crush

Ingredients

Chicken breast
Canola oil
Salt and black pepper
Garlic
Unsalted butter
Onion, finely diced
Carrots, peeled and finely diced
Parsnips, peeled and finely diced
Celery, finely diced
Butternut squash, peeled and diced into bite-size cubes
Italian seasoning
Pinch red pepper flakes
Tomato paste
Hot chicken stock
Small piece of parmesan rind, optional
Tuscan kale, chopped into small pieces
Fresh basil leaves, julienned
Flat-leaf parsley, chopped
Gnocchi, cooked according to package instructions
Grated fresh parmesan, for garnish
Warm rustic bread on the side

Chicken breast
Canola oil
Salt and black pepper
Garlic
Unsalted butter
Onion, finely diced
Carrots, peeled and finely diced
Parsnips, peeled and finely diced
Celery, finely diced
Butternut squash, peeled and diced into bite-size cubes
Italian seasoning
Pinch red pepper flakes
Tomato paste
Hot chicken stock
Small piece of parmesan rind, optional
Tuscan kale, chopped into small pieces
Fresh basil leaves, julienned
Flat-leaf parsley, chopped
Gnocchi, cooked according to package instructions
Grated fresh parmesan, for garnish
Warm rustic bread on the side

Instructions

Preheat oven to 400°F, and line a baking sheet with foil.

Place the split chicken breasts on the baking sheet, and drizzle them with a little oil, and a couple of good pinches of salt and pepper.

Cut the tops off of the heads of garlic, drizzle each head with a little oil, plus a pinch of salt and pepper, and wrap each head in a small piece of foil; place on the baking sheet next to the chicken.

Roast the chicken, along with the garlic, for 45 minutes; then allow both to cool until they can be handled.

Once they are cooled, shred the chicken, and set it aside; then, squeeze the roasted garlic from the papers, and using your knife or a fork, make the cloves into a paste; set the paste aside for a moment.

Place a medium-large pot over medium to medium-high heat, and drizzle in about two to three tablespoons of the oil, plus add in the tablespoon of butter; once melted together, add in the onion and allow it sweat for about three to four minutes, until translucent and softened.

To the onion add the roasted garlic “paste”, and stir it in to combine.

Next, add in the diced carrots, parsnips, celery and butternut squash and stir to combine; add in the Italian seasoning, plus a pinch or two of salt and black pepper, and the red pepper flakes, and stir to incorporate.

Add in the tomato paste and stir, and allow it to cook with the vegetables for about two to three minutes, or until the “raw” flavor of it is cooked out of it.

Next, add in the chicken stock and stir, followed by the piece of parmesan rind, if using; cover with a lid and simmer very gently on low for about 20 to 22 minutes, stirring occasionally (especially if you add the parmesan rind so that it doesn’t stick to the bottom), or until the veggies are tender.

Turn off the heat, and remove the parmesan rind, if using; add in the kale and stir to incorporate it, and allow it wilt into the soup for a few minutes; then, finish the soup by adding in the shredded chicken, the basil and the parsley (also, check your seasoning at this point to see if any additional salt/pepper is needed).

To serve, add about 1/4 cup or so of cooked gnocchi to your bowl, and ladle some of the stew over top; garnish with some grated parmesan, if desired, and serve with warm bread.

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ROASTED CAULIFLOWER SOUP : Saved 45,000 times

The Modern Proper

Ingredients

Cauliflower
Olive oil
Yellow onion, finely diced
Garlic, minced
Dried thyme
Vegetable or chicken broth
Milk, or half-and-half
White cheddar cheese, shredded
Salt and pepper, to taste
Fresh parsley, for garnish, chopped
Bacon, cooked and crumbled

Cauliflower
Olive oil
Yellow onion, finely diced
Garlic, minced
Dried thyme
Vegetable or chicken broth
Milk, or half-and-half
White cheddar cheese, shredded
Salt and pepper, to taste
Fresh parsley, for garnish, chopped
Bacon, cooked and crumbled

Instructions

Preheat oven to 400°F then trim cauliflower into florets, discarding the stalk. Place cauliflower on a rimmed baking sheet and drizzle with one tablespoon of olive oil. Roast cauliflower for 30 to 35 minutes until tender and golden along the edges.

Place a large saucepan over medium heat. Add remaining one tablespoon olive oil and diced onion. Cook four to five minutes, stirring often until onion is translucent. Add minced garlic and thyme then cook for one additional minute.

Add roasted cauliflower and broth to the pot, reserving a few small florets for garnish if desired. Bring to a boil, stirring constantly and breaking up any large chunks of cauliflower. Reduce heat to low, cover and simmer for 15 minutes.

Carefully ladle about half the soup into a blender and purée until smooth. Work in batches if necessary until entire soup is pureed, but don’t fill the blender more than 1/3 full. Add puréed soup back into the pot and stir in milk. Add shredded cheese a handful at a time, stirring until completely melted before adding more.

Season with salt and pepper to taste and garnish with reserved roasted cauliflower, fresh parsley, bacon, and cheese. Enjoy!

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AUTUMN CHOWDER : Saved 29,000 times

The Modern Proper

Ingredients

Bacon, chopped
Onion, diced
Garlic cloves, minced
Chicken broth
Potatoes, diced
Carrots, sliced
Milk
Frozen corn
Pepper
Cheddar cheese, shredded
Whole wheat flour
Salt and pepper, to taste
Optional: parsley, chopped
Instructions


Cook bacon over medium to medium-high heat, until just crisp (don’t overcook). Remove bacon and put on a plate that’s covered with paper towels (to absorb grease). If you want, wipe out some of the grease from the pot.

Bacon, chopped
Onion, diced
Garlic cloves, minced
Chicken broth
Potatoes, diced
Carrots, sliced
Milk
Frozen corn
Pepper
Cheddar cheese, shredded
Whole wheat flour
Salt and pepper, to taste
Optional: parsley, chopped
Instructions


Cook bacon over medium to medium-high heat, until just crisp (don’t overcook). Remove bacon and put on a plate that’s covered with paper towels (to absorb grease). If you want, wipe out some of the grease from the pot.

Then add onions and garlic to the same pot and cook over medium heat until softened, about three to four minutes.

Stir in chicken broth, cooked bacon, potatoes, and carrots. Put a lid on and simmer until vegetables are tender, about 15 to 20 minutes. Stir occasionally.
Stir in milk, corn, and pepper and heat until simmering. Meanwhile, toss shredded cheese with flour in a bowl.

Take the pot off the heat. Slowly add cheese to soup, stirring constantly until cheese is melted.
Taste and season with salt and pepper, as desired. (Note: If your soup is too thick, you can add more milk or stock to thin it out and then warm through. Be sure to adjust seasoning accordingly.)

Serve warm. Top with a little chopped parsley for a color and taste pop.

CLEANSING CARROT AUTUMN SQUASH SOUP : Saved 21,000 times

Foodie Crush

Ingredients

Low-sodium vegetable broth, or water
White onion, chopped
Garlic cloves, minced
Medium-sized carrots, chopped
Apple, chopped
Fresh ginger, minced
Butternut squash, peeled and chopped
Sea salt
Turmeric
Dried thyme
Cinnamon
Black pepper, to taste
Low-sodium vegetable broth
Unsweetened almond milk
Lemon juice
Pure maple syrup

Low-sodium vegetable broth, or water
White onion, chopped
Garlic cloves, minced
Medium-sized carrots, chopped
Apple, chopped
Fresh ginger, minced
Butternut squash, peeled and chopped
Sea salt
Turmeric
Dried thyme
Cinnamon
Black pepper, to taste
Low-sodium vegetable broth
Unsweetened almond milk
Lemon juice
Pure maple syrup

Instructions

In a soup pot, heat the veggie broth (or water) on medium-high heat. Sauté the onion and garlic for two to three minutes.

Add in the carrots, apple and ginger. Cook for about five minutes.

Add in the butternut squash, sea salt, turmeric, thyme, cinnamon and pepper. Mix well and cook another five minutes.

Pour in the vegetable broth and almond milk. Bring to a boil then reduce heat and cover. Simmer for about 20 minutes, or until all vegetables are soft.

Turn off heat and stir in the fresh lemon juice and maple syrup.

Using a hand blender (immersion blender) pureé the soup until smooth and creamy. You can also use a regular blender but be careful! Be sure to let out the hot air from the top to prevent a soup explosion haha.
Taste test and add more salt or extra spices as needed.

Serve immediately. Garnish with fresh apple, raisins, hemp seeds, pumpkin seeds or pecans. Refrigerate for up to three days. Freezes well.

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