We are not talking about apologetic bowls of puréed veg. Rather, this new season of warmers is all about hearty goodness – the soups we’re craving now come with melted cheese, hunks of bread, croutons, beans, barley and, in one particularly persuasive instance, a poached egg on top. They are lunch, certainly, but several make a very good case for dinner too. Here, then, are seven to make as autumn properly gets underway.
Cauliflower, Cheddar And Marmite Soup With Cheesy Marmite Croutons
Cauliflower cheese, but make it soup – and then add Marmite. Olive Magazine's deeply savoury version starts by roasting the cauliflower until golden and charred before blitzing it with stock, crème fraîche, mature Cheddar and Marmite. As if that weren't quite enough, sourdough croutons are tossed in melted Marmite butter, showered in more Cheddar and baked until crisp. Get the recipe.
Easy Pumpkin Soup With Crunchy Croutons
Jamie Oliver
Pumpkin soup is always a seasonal winner, but Jamie Oliver wisely brings apples, sage and Cheddar to the proceedings. The veg (use butternut squash or pumpkin) is roasted with onions before apple, garlic and sage join the tray; the whole lot is then blitzed with stock and cheese. The finishing touch – crisp Cheddar and sage croutons – add yet more flavour and dinner party worthy texture. It freezes well too, so do make more than you need. Get the recipe.
Spiced Tomato Soup With Lemon And Herb Flatbreads
Anna Jones
Tomato soup may be good in summer, but we love it through cooler days too. Anna Jones's version has enough spice and heft to see it comfortably into autumn, with cumin, coriander and harissa bringing warmth to a base of tinned cherry tomatoes, onion, celery and carrot. But it is the accompanying flatbreads that really sold this one to us: stuffed with cheese, preserved lemon, pickled green chillies and great handfuls of parsley, mint and dill, then scattered with za'atar. Soup and a cheese toastie, essentially, only more glam. Get the recipe.
Baked Potato Soup
Jamie Oliver
If a baked potato is one of autumn's great edible comforts, turning it into soup is surely the logical next step. This Jamie Oliver recipe, courtesy of Felicity Cloake, is pleasingly simple: baked potatoes, onion, butter and stock, with an optional Parmesan rind lobbed into the pot for extra savouriness. Sour cream and plenty of fresh chives finish things off. Better still, it works with leftover baked potatoes, making it an excellent answer to the perennial question of what on earth to do with the two spuds nobody ate last night. Get the recipe.
Cabbage, Bacon And Potato Soup
Julius Roberts
Few people make rustic, hearty food look quite as appealing as Julius Roberts, and this cabbage, bacon and potato soup is exactly the sort of thing we want simmering on the stove as the temperature drops. It is simple, thrifty, deeply comforting cooking: smoky bacon, soft potatoes and cabbage coming together in a broth that feels restorative without being remotely austere. Serve in deep bowls with very good bread alongside and consider autumn properly embraced. Get the recipe.
Smoked Ham, Borlotti Bean And Kale Ribollita
Waitrose
This chunky Waitrose ribollita features smoked ham, borlotti beans, tomatoes and kale, all simmered together in chicken stock before the broth is ladled directly over ciabatta and finished with Parmesan. The bread slowly soaks up all those smoky, savoury juices as you eat – precisely what we want after coming home cold and hungry. Get the recipe.
Gill Meller's Winter Root, Ham And Barley Soup
Stonegate Estate
Its official title may say winter, but we’re not prepared to wait that long. Gill Meller's wonderfully old-fashioned soup is full of the things that make the colder months bearable: ham, pearl barley, carrots, swede, potatoes, thyme and kale, all simmered together until tender. A softly poached egg goes on top, its yolk running into the broth as you break it open. Add thickly buttered toast and there is very little else required from an autumn evening. Get the recipe.
At A Glance
Best for Marmite lovers: Cauliflower, Cheddar And Marmite Soup
Best for using up a pumpkin: Easy Pumpkin Soup
Best for a meat-free supper: Spiced Tomato Soup With Lemon And Herb Flatbreads
Best for leftovers: Baked Potato Soup
Best for proper rustic comfort: Cabbage, Bacon And Potato Soup
Best for a hearty lunch: Smoked Ham, Borlotti Bean And Kale Ribollita
Best for a cold autumn night: Winter Root, Ham And Barley Soup
FAQs: Autumn Soups
What are the best vegetables for autumn soup?
Squash, pumpkin, potatoes, carrots, parsnips, swede, celeriac, cabbage and kale all come into their own as the weather cools. Beans, lentils and grains such as pearl barley can turn a vegetable soup into a more substantial lunch or supper.
Can you freeze homemade soup?
Most homemade soups freeze extremely well, particularly blended vegetable soups and broth-based recipes. Allow the soup to cool completely before freezing in airtight containers, leaving a little room for expansion. Cream, cheese, fresh herbs and crunchy toppings are generally best added after reheating.
How long does homemade soup keep in the fridge?
As a general rule, homemade soup can be kept refrigerated in an airtight container for around three to four days, although recipes containing meat or dairy should always be cooled and stored promptly and reheated thoroughly.
How can I make soup more filling?
Add beans, lentils, potatoes or grains such as pearl barley, or serve it with good bread, croutons or flatbreads. Cheese, crispy bacon, toasted seeds, a spoonful of yoghurt or crème fraîche, or a poached egg can also turn a simple bowl into a proper meal.
What can I serve with soup for dinner?
Crusty sourdough and butter will rarely be wrong, but cheese toasties, homemade croutons and warm flatbreads all work brilliantly. For lighter soups, a substantial sandwich or simple autumn salad can make the meal more complete.
