Keep Up With Fall Hydration: 5 Best and Hydrating Soups to Indulge in This Fall

Written By: Karla Tafra

The cozy vibes have arrived, and with it, hydrating and delicious soups that are as nourishing for your body as they are for your soul. Is there anything better than a warm bowl of vegetable-packed soup to warm you up when the temperatures dip below 50? We don’t think so either. Here are some delicious recipes that will soothe your autumn nights while keeping you hydrated.

Starting with a fall classic, pumpkin soup is a staple that simply cannot be omitted from this lineup. Dozens of different squash and pumpkins overwhelm the produce section this time of year, having you reach for at least one every time you enter your local grocery store or go to your neighborhood farmer’s market. Paired with sage, it’s the perfect combination of aromatic, sweet, savory, and luxurious.

Ingredients:

• • • 1 medium butternut squash, cubed

    • 2 +2 tbsp olive oil

    • ½ cup celery root

    • 1 large onion, diced

    • 1 tbsp minced garlic

    • 1 tsp nutmeg

    • 1 cup heavy cream (or coconut cream)

    • 2 cups vegetable stock

    • Pinch of salt and black pepper

    • Handful of fresh sage (or 1tsp of dried)

Directions:

1. Preheat the oven to 425 ℉ and line a baking sheet with parchment paper

2. Place the butternut squash on the baking sheet and sprinkle with nutmeg. Drizzle olive oil and bake for 30 min, or until the edges are golden. Once done, take out and set aside.

3. In a medium pot, sautee onions, garlic, and celery root in olive oil and add the roasted butternut squash. Add the vegetable stock and cream and mix well.

4. Add salt, and black pepper, and let simmer for 10-15 minutes.

5. Transfer to a high-speed blender and blend until smooth.

6. Transfer back to the pot, stir in the sage leaves, and simmer for another 5 minutes before serving.

7. Serve with toasted bread, avocado slices, or a dollop of yogurt. Enjoy!

Ginger is one of those exotic ingredients that pairs so well with carrots that it quickly turns into a must-have soup for the fall season. It cuts through the sweetness from the carrots and adds just enough spice to warm up your palate.

Ingredients:

• • • 1lb carrots, peeled and cut into small cubes

    • 1 medium onion, diced

    • 2 garlic cloves, smashed

    • 2 tbsp olive oil

    • 1 tsp grated fresh ginger

    • 1 tbsp apple cider vinegar

    • 2 cups vegetable broth

    • 1 cup Greek yogurt

    • A pinch of salt and black pepper

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onions, salt and black pepper, and cook until softened.

2. Add the smashed garlic cloves and carrots to the pot and cook for 10 minutes, stirring occasionally so that your vegetables don’t burn.

3. Add the ginger, apple cider vinegar, and vegetable broth. Bring to a boil, then reduce the to a simmer, and let cook for 30 minutes, or until everything has softened up.

4. Transfer to a high-speed blender and add the Greek Yogurt. Blend until you get a smooth consistency.

5. Transfer back to the pot and stir so it slightly cools down.

6. Serve with toasted bread or avocado slices, and sprinkle some chili flakes on the top if you want that extra spice. Bon appetit!

Fall is all about mushrooms; all shapes and sizes. They can be added to a variety of scrumptious recipes, make an excellent side dish, or even be eaten grilled on their own. Still, nothing beats a good, creamy mushroom soup.

Ingredients:

• • • 1 lb mixed mushrooms (choose whatever you want/can find), thinly sliced

    • 2 tbsp butter

    • 1 tbsp olive oil

    • 2 shallots, diced

    • 3 cloves garlic, minced

    • ½ cup white wine

    • 3 cups mushroom broth (or vegetable broth if you can’t find mushroom)

    • ½ cup heavy cream (or coconut cream)

    • ¼ cup all-purpose flour (or rice flour for a gluten-free option)

    • 1 tsp fresh thyme

    • 1 tsp oregano

    • 1 tsp sea salt

    • 1 tsp black pepper

Directions:

1. Heat the butter and olive oil in a large pot over medium heat. Add the mushrooms and shallots and cook until softened, about 10 minutes.

2. Add garlic, salt and black pepper, and saute for another 2 minutes.

3. Stir in the flour and coat everything well. It will be very thick, so make sure to move quickly.

4. Pour in the wine and mix well. Add the broth and mix everything so it’s well incorporated.

5. Stir in the heavy cream, fresh thyme and oregano, and let simmer for 15 minutes.

6. Serve with toasted sourdough, croutons, or even some crispy bacon if you’re a meat lover.

Lentil soup hits the cozy vibes just right, as it’s both filling and nourishing at the same time. It can easily be a full-blown meal as it’s rich in protein, and it’s one of the best fall soups to cook in large batches and freeze.

Ingredients:

• • • ¼ cup olive oil

    • 1 medium yellow onion, diced

    • 3 cloves of garlic, minced

    • 2 celery stalks, diced

    • 2 medium carrots, diced

    • 2 bunches of fresh spinach

    • 2 tsp cumin

    • 1 tsp dried thyme

    • 1 tsp dried oregano

    • A pinch of salt and black pepper

    • 1 cup green or brown lentils (you can even go for red but they need less cooking time)

    • 2 tbsp tomato paste

    • 1 medium can of fire-roasted diced tomatoes

    • 6 cups vegetable broth

    • 3 tbsp of lemon juice

Directions:

1. Heat the olive oil in a large pot and saute onions, garlic cloves, carrots, and celery stalks for 5 minutes, or until slightly softened.

2. Add the tomato paste, thyme, oregano, cumin, salt, and pepper. Stir and toast the spices for 1 to 2 minutes.

3. Add the can of tomatoes, vegetable broth, and lentils and mix well. Bring to a boil, then lower the heat and let simmer for about 30 minutes.

4. You can transfer to a blender and use the rough chop mode or use an immersion blender to leave more chunky pieces, but don’t make it smooth.

5. Transfer back to the pot, stir in fresh spinach and lemon juice, and simmer for an additional 5-10 minutes to let the spinach wilten.

6. Serve with toasted sourdough, avocado slices, or crispy shallots for an extra crunch.

Come the end of summer and the tomato season slowing down, it’s time to put the last remnants of the delicious summer fruits to use and make a good, flavor-rich tomato soup. Add in some basil and you’ve brought a whole new aroma to the table.

Ingredients:

• • • 2½ pounds Roma tomatoes, halved (if you can’t find the Roma variant, any other will do)

    • ½ + ½ cup olive oil

    • 1 medium yellow onion, diced

    • 3 garlic cloves, minced

    • ⅓ cup carrots, chopped

    • ⅓ cup celery root, chopped

    • 1 tbsp balsamic vinegar (optional)

    • 3 cups vegetable broth

    • 1 tsp ground oregano

    • 1 cup fresh basil leaves, plus more for garnish

    • A pinch of salt and black pepper

Directions:

1. Preheat the oven to 360 ℉ and line a baking sheet with parchment paper.

2. Place the tomatoes cut side up, drizzle with ½ cup olive oil, and sprinkle with salt. Bake for 45 minutes or until the edges become slightly shriveled.

3. In a medium pan, heat the remainder of the olive oil, and saute onions and garlic cloves until softened.

4. Add the carrots and celery root, and cook until softened, stirring occasionally.

5. Stir in the tomatoes, oregano, and balsamic vinegar and let simmer for 20 minutes.

6. Transfer to a blender and blend until smooth.

7. Transfer back to a pot and stir in the basil leaves.

8. Serve with toasted bread, feta cheese crumbles, or avocado slices, garnishing with the remaining basil leaves. Enjoy!

Fall soups are packed full of flavor. If you’re missing a meat component, you can always add beef or chicken broth instead of a vegetable-based, top with crispy bacon or pancetta, or even serve the soup as a side dish to your meaty meal. There are always options for everyone, but when it comes to these soups, you simply cannot miss! So get ready for a cozy dinner and even use leftovers the next day in an insulated, air tight container like a food jar.