5 Delicious Autumn Soups That Freeze Well

Ah, autumn soups! They warm us up during the cool and gray days... And we would love to enjoy them every day!

Here are 5 recipes that you can prepare and then freeze. Every time you crave a delicious autumn soup, you just have to defrost a portion!

Source image : gimmesomeoven.com

1. Beef and Vegetable Soup

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Yield: 6-8 servings

Ingredients

• 2 tablespoons (30 ml) of olive oil
• 1.5 lb of sirloin steak or beef stew meat, cut into about 1" cubes
• 1 large onion, chopped
• 3 minced garlic cloves
• 1 cup diced carrots
• 1 cup diced celery
• 1 lb Yukon Gold potatoes, diced (and peeled, if desired)
• 8 cups (2 L) of beef broth
• 2 bay leaves
• 1 can of diced tomatoes, with juice
• 1 tablespoon (15 ml) of Worcestershire sauce
• 1 tablespoon (15 ml) of Italian seasoning
• 1 teaspoon (5 ml) of salt
• 1/2 teaspoon (2.5 ml) of freshly ground black pepper
• Optional garnish: chopped fresh parsley

Preparation

In a large pot, heat 1 tablespoon of oil over medium-high heat. Add half of the steak and cook, stirring frequently, until the coloring is well browned, about 2 minutes. 

Remove the steak with a slotted spoon and transfer it to a separate plate. Add the remaining steak and cook until browned, then remove and transfer to a separate plate.

Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot.

Add the onion and cook, stirring occasionally, for about 5 minutes. 

Add the garlic, carrots, celery, and potatoes, and sauté for another 3 minutes.

Add the remaining ingredients with the cooked steak to the pot and mix. Bring to a boil, stirring occasionally. Reduce the heat to medium-low, cover, and let simmer for at least 20-30 minutes, or until the steak and vegetables are tender. 

Season with salt and pepper if necessary.

Remove the bay leaves when serving. Serve the soup hot, topped with chopped fresh parsley, if desired.

Source image : damndelicious.net

2. Cauliflower Chowder

Preparation time: 15 minutes 

Cooking time: 30 minutes 

Total time: 45 minutes

Yield: 6 servings 

Ingredients

• 4 slices of bacon, diced
• 2 tablespoons (30 ml) of unsalted butter
• 2 minced garlic cloves
• 1 diced onion
• 2 carrots, peeled and diced
• 2 stalks of celery, diced
• 1/4 cup all-purpose flour
• 4 cups (1 L) chicken broth
• 1 cup (250 ml) 2% milk
• 1 head of cauliflower, roughly chopped
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tablespoons (30 ml) chopped fresh parsley leaves

Preparation

Heat a large pot over medium heat. Add the bacon and cook for about 6-8 minutes until it is brown and crispy. Transfer to a paper towel-lined plate and set aside.

Melt the butter in the pot. Add the garlic, onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes. 

Add the cauliflower and bay leaf. Cook, stirring occasionally for about 3-4 minutes.

Stir in the flour until lightly browned, about 1 minute. Gradually whisk in the chicken broth and milk, and cook, whisking constantly until the mixture slightly thickens, about 3-4 minutes.

Bring to a boil, then reduce the heat and simmer until the cauliflower is tender, about 12-15 minutes.

Season with salt and pepper to taste. 

Serve immediately, topped with bacon and parsley, if desired.

Source image : bonappetit.com

3. Beetroot and Cumin Soup

Total time: 45 min

Yield: 4 servings

Ingredients

• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (15 ml) cumin seeds
• 1 medium onion, coarsely chopped
• 1 leek (white and pale green parts only), sliced
• Salt and freshly ground black pepper
• About 2 lbs of baked beets, chopped
• 1 cup (250 ml) buttermilk, divided, and more for serving
• Fresh dill

Preparation

Heat the oil in a large pot over medium heat. 

Add the cumin seeds and cook, stirring until they begin to pop in the pot, about 1 minute. 

Quickly add the onion, leek, and a bit of water to prevent the seeds from burning. Season with salt and pepper. Cook, stirring occasionally, until the onion is softened, 5–7 minutes.

Add the beets and 2½ cups of water to the dish. Season with salt and pepper. Bring to a boil, reduce the heat, and cook, stirring occasionally for 15 to 20 minutes.

Let the mixture cool slightly, then purée in a blender in 2 batches, adding ½ cup of buttermilk to each batch. 

Add water to adjust the consistency if necessary. 

Serve drizzled with buttermilk and topped with dill and cracked pepper.

Source image : www.aspicyperspective.com

4. Greek Chicken and Lemon Soup

Preparation time: 10 minutes 

Cooking time: 20 minutes 

Total time: 30 minutes

Yield: 8 servings

Ingredients

• 10 cups (2.5 L) chicken broth
• 3 tablespoons (45 ml) olive oil
• 8 minced garlic cloves
• 1 sweet onion
• 1 large lemon, zested
• 2 boneless and skinless chicken breasts
• 1 cup Israeli couscous (pearl)
• 1/2 teaspoon (2.5 ml) crushed red pepper
• 2 oz (55 g) crumbled feta
• 1/3 cup chopped chives
• Salt and pepper

Preparation

Pour the olive oil into a large pot and heat over medium-low heat. 

Peel the onion. Then cut it into quarters, then into thin strips. Once the oil is hot, sauté the onion and minced garlic for 3-4 minutes until they soften.

Add the chicken broth, raw chicken breasts, lemon zest, and crushed red pepper. Increase the heat, cover, and bring to a boil. Once boiling, reduce to medium heat, then let simmer for 5 minutes.

Stir in the couscous, 1 teaspoon of salt, and black pepper to taste. Let simmer for another 5 minutes. Turn off the heat.

Using tongs, remove the two chicken breasts. Using a fork and the tongs, shred the chicken. 

Return the chicken to the pot, and stir in the crumbled feta and chopped chives. Add salt and pepper as needed. 

Serve hot.

Source image : picky-palate.com

5. Creamy Carrot Soup

Preparation time: 5 minutes

Cooking time: 25 minutes

Total time: 30 minutes

Yield: 6 servings

Ingredients

• 3 tablespoons (45 ml) extra virgin olive oil
• 2 lbs of carrots, peeled and cut into 1-inch pieces
• 1 large onion, minced
• 2 tablespoons (30 ml) minced garlic
• 1 sprig of fresh thyme
• 1 sprig of fresh rosemary
• 32 oz (950 ml) chicken broth
• 2 slices of precooked bacon
• 1 teaspoon (5 ml) salt 
• 1/2 teaspoon (2.5 ml) freshly ground black pepper
• 1/2 teaspoon (2.5 ml) hot sauce

Preparation

Pour the oil into a large pot over medium heat. 

Add the carrots, onions, garlic, thyme, and rosemary. Cook for 15 minutes until the carrots are tender. 

Remove the herb sprigs and transfer the carrots and vegetables to a blender. Purée. 

Add the chicken broth and continue to purée. 

Then transfer to a large pot over medium heat and add the bacon strips. Season with salt, pepper, and hot sauce.

Let simmer until ready to serve.