The Most Popular Soup Recipes, According to Pinterest

Ahh the season where cold brew coffee is out and warming comfort foods are in. As the days get colder and darker there’s really nothing better than coming home to a steaming bowl of nourishing soup. 

If you’re a soup fan and in need of inspiration, then look no further. We’ve rounded up the most pinned soup recipes this autumn...

Roasted Butternut Squash Soup Pinned 146,000 times

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

Instructions

1. Preheat the oven to 175°C.

2. 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.

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

4. 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 a food processor with one cup of vegetable stock and purée. Remove the stems from the herbs before pureeing.

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

Hearty Italian Chicken & Autumn Veggie Soup

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
• A 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

1. Preheat oven to 200°C, and line a baking sheet with foil.

2. 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.

3. 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.

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

5. 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.

6. 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.

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

8. 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.

9. 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” flavour of it is cooked out of it.

10. 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.

11. 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).

12. 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.

Roasted Cauliflower Soup Pinned 45,000 times

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

Instructions

1. Preheat oven to 200°C 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.

2. 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.

3. 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.

4. Carefully ladle about half the soup into a blender and purée until smooth. Work in batches if necessary until the 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.

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

Autumn Chowder Pinned 29,000 times

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

1. 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.

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

3. 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.

4. Stir in milk, corn, and pepper and heat until simmering. Meanwhile, toss shredded cheese with flour in a bowl.

5. Take the pot off the heat. Slowly add cheese to soup, stirring constantly until cheese is melted.

6. 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.)

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

Cleansing Autumn Carrot Squash Soup Pinned 21,000 times

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

Instructions

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

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

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

4. 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.

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

6. 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.

7. Taste test and add more salt or extra spices as needed.

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

If cooking a soup from scratch doesn't appeal, be sure to check out our new PRESS Super Soups for a healthy, natural and delicious soup alternative!

Lily Soutter