It’s fall. Light the fire, throw on a sweater, and make a pot of soup. We’re looking to incorporate as much
fall produce as we possibly can: think carrots, persimmons, and so many types of squash. In the Dominican Republic, pumpkin is made into a creamy soup studded with cheese. Our Middle Eastern red lentil and butternut squash soup is fragrant with cumin, paprika, and garlic. Argentine locro is a hearty stew of squash, hominy, and meats like veal and pork. Paprika gives it a striking yellow-orange hue.
So after you’re done
mastering the hardest fall recipes we have, take it easy and make yourself the best bowl of soup ever.
The dumplings in this beef soup get a boost of richness from beef bone marrow; parsley and nutmeg impart bright and warming flavors.
Get the recipe for Beef Marrow Dumpling Soup (Markklösschensuppe) »
Braised Beef Stew with Garlic Cream
The rich, beet-infused pork broth of this soup is briny, with tangy vegetables floating throughout. For the fullest flavor, marinate the beets in the vinaigrette well ahead of time.
Get the recipe for Hot Beet Soup with Pork Belly (Bietes Zupa) »
Get the recipe for Cod and Pearl Onion Stew »
Lulu Peyraud explains that this Provençal squash soup has “just enough potato to give a little body to the soup, lots of celery to season the squash–no other herbs except for the parsley at the last minute… But I forgot to say that, instead of parsley, this soup is wonderful finished with chopped fresh mint.”
Get the recipe for Squash Soup (Soupe de Courge) »
“Borscht was traditionally a fermented soup,” says Cortney Burns, who adapted the classic beet base to one featuring a combination of fresh and fermented carrots and beets instead. “The warming spices, fresh ginger, and alliums bring out the natural sweet flavor of the carrots,” she says. Burns tops her soup with anything from salt-brined caraway to shredded or wilted vegetables, pickled ginger, dill, or yogurt, but play around with combinations you like. For a red version, use purple or red carrots and red beets. For a yellow version, use yellow carrots and golden beets. Pass the finished soup through a fine-mesh sieve for a completely silky texture.
Get the recipe for Fermented Carrot Borscht with Ginger and Turmeric »
Chickpea and Pasta Soup
Chicken Noodle Soup
You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce.
Get the recipe for Chile Verde »
Classic chicken-stuffed dumplings in broth are a Jewish holiday favorite.
Get the recipe for Chicken Dumplings in Broth (Kreplach Soup) »
A creamy and slightly sweet stew of squash, meat, and hominy, locro provides a festive burst of spice and color from a paprika garnish.
Get the recipe for Argentine Hominy Stew (Locro) »
A staple in New Mexico, this pork stew gets its flavor from an earthy, sweet chile powder available at most Mexican specialty stores.
Get the recipe for Red Chile and Pork Stew (Carne Adobada) »
Onion Fennel and Mushroom Soup
Michelin three-star chef Alain Chapel wowed author Gael Greene with this innovative “cappuccino”, a rich, earthy soup made with mushrooms. To foam the broth, use the steamer attachment on a cappuccino machine, or froth it in a blender.
Get the recipe for Mushroom Cappuccino (Bouillon de Champignons Comme un Cappuccino) »
Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling.
Get the recipe for Lamb Soup With Sour Cream (Palócleves) »
A mix of fresh and cured beef and pork gives this classic sweet and sour soup heft. This recipe first appeared in our March 2013 issue, along with Leah Koenig’s article
Purifying Pleasures. Get the recipe for Russian Sweet and Sour Beef Soup (Solyanka) »
Yunnan breakfast noodle soup
Tunisian Braised Veal With Dried Greens (Tunisian Molokhia)
Guatemalan Turkey Soup (Kak-Ik)
Chicken and vegetable soup dotted with airy dumplings is a beloved Acadian comfort food. Savory—a pungent, peppery herb—adds a piney zest.
Get the recipe for Chicken Fricot »
Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal.
Get the recipe for Chickpea Stew with Lamb, Pork, and Veal »
Cream of Fennel Soup
A paprika-laced roux of lard, flour, and sour cream transforms a simple bean and ham soup into something luxurious.
Get the recipe for Hungarian Bean and Ham Soup (Csülkös Bableves) »
A simple, light soup not short on heat or spice.
Get the recipe for Korean Spicy Clam Soup »
This rosemary-accented crema de auyama—Dominican cream of pumpkin soup—is the perfect Thanksgiving treat.
The thin vermicelli-like noodles called
fideos add starch and body to this elemental tomato soup from Patricia Quintana, chef-owner of Izote restaurant in Mexico City. Get the recipe for Mexican Noodle Soup (Sopa de Fideo) »
With its brisk acidity, a good-quality pinot noir from France’s Burgundy wine region marinates and tenderizes the meat and structures the flavor of the sauce in this classic French beef stew.
Get the recipe for Burgundy-Style Beef Stew (Boeuf Bourguignonne) »
Normandy-Style French Onion Soup
Protein-rich red lentils and hearty butternut squash are transformed into a smooth fragrant soup; served with flatbread, it’s perfect as a simple main course. This recipe first appeared in the iPad edition of our December 2013 issue with the article
Heart of Palestine. Get the recipe for Red Lentil and Squash Soup (Shorabit Jarjir) »
You can serve this soup the day you prepare it, but after an overnight rest on the refrigerator, the beans will have absorbed some of the broth and the soup will have a deeper flavor.
Get the recipe for Fatback and Heirloom Bean Soup »