Nothing sounds better than a big bowl of warm soup on a chilly day. Fall vegetable soups offer bold, soothing flavors and vibrant colors appease your appetite, without weighing you down.
If hearty and delicious soups aren’t already your go-to comfort food, these tips for fall vegetable soups may change your mind.
- Now is a time to highlight the bold vegetables with strong flavors. Pass on the avocados, sweet peas, asparagus and fresh tomatoes and opt for things like carrots, acorn, butternut squash, sweet potatoes, parsnips, beets and mushrooms.
- If you’re going to cook a fall soup, start with the classic base flavor of onions, scallions, leeks, and garlic. Soften these ingredients with butter, ghee, canola oil, olive oil, or bacon fat. Sautee them over low heat, and when they are just about tender, add stock and simmer until they are tender. Then puree the soup to make it smooth and silky.
- Time to add more flavor and flair. Add dairy in the form of coconut milk, heavy cream, sour cream, half-and-half, or simply whole milk to intensify the texture. Or, instead, you can use curry powder, orange juice, or maple syrup to enhance the flavor, depending on your preference.
- When it comes to transforming your soups, there are no strict rules. A plain potato soup can be modified with leeks, mushrooms, or bacon. A tomato-ginger-mint soup can morph into a tropical carrot-ginger soup b adding coconut milk. You can even take the classic French Onion Soup and create an Italian Onion Soup – melt provolone and mozzarella over Italian-herb croutons and add hot beef broth over it.
- Long-simmered broths are the best. Be sure to avoid strong flavored scraps (ex. cilantro stems, turnip peels), intense colors (ex. beet peels), and old or rotting vegetables. Choose lower sodium stock if you’re going the store-bought route, as you can add more salt or flavoring as you cook.
- When it comes to herbs, you can cook them in or add them later. However, sturdier herbs (ex. thyme, rosemary, bay leaves) fare better if cooked in, and herbs like cilantro, chives or parsley are best stirred in at the end.
- Soup topping are not limited to croutons. With the right toppings, you can add beautiful textures and flavors to create a well-rounded meal. Things like grated Parmesan cheese, chopped nuts, chow mein noodles or crushed tortilla chips are great topping choices. Generally, anything that fits into your soup spoon can be used as a topping. On the other hand, sour or fresh cream, a swirl of herb oil, browned butter, or even a balsamic vinegar glaze can take your soup to another level.
Keep these tips and tricks in mind when you decide to cook a fall soup. Classic fall vegetables for soups include sweet potatoes, carrots, and squashes (butternut, acorn).
Visit the Brick Market & Deli – Your Neighborhood Deli on the corner of E Arrow Highway and Garey Ave in Pomona. We are open weekdays 10:30am-7:30pm and Saturdays 10:30am-4:30pm. Online ordering is available or you may call 909-596-5225 to order ahead.