It’s that time of year when soup reigns supreme. Fall vegetables really lend themselves to being roasted, pureed and blended with stock. Soup is warming, comforting and an easy meal that is perfect for lunch or dinner and even better as leftovers the next day. Not to mention, my daughter loves soup lately, which she calls “soupy.” So of course a Jewish mother is inclined to feed her kid whatever they ask for, within reason.
Last year I put together 9 satisfying soups, but I wanted to expand the list this year to give you even more delicious ideas for your fall soup consumption. Add your favorite recipes below!
White Cheddar Pumpkin Ale Soup
Parsnip and Carrot Soup with Tarragon
from The New York Times
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Cream of Carrot Soup with Roasted Jalapeno
from Meredith Keltz
Pumpkin Red Pepper Soup with Challah Croutons
from Leora Kimmel Greene
Hearty Lentil Soup from Liz Rueven
Roasted Eggplant and Chickpea Soup from Martha Stewart
French Onion Soup with Challah Toast and Munster Cheese
Curried Cauliflower Soup
from Food52
Roasted Potato and Leek Soup with Jalapeno Oil
from Whitney Fisch
Parsnip Pear Soup from
The Food Yenta
Egg Drop Matzo Ball Soup
from
What Jew Wanna Eat
Vegetarian Chicken Soup
from Leah Koenig
Cuban Matzo Ball Soup
from Jennifer Stempel
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challah
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
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