A Season For Soup

A Season For Soup

When the temperature drops a few degrees and there is an unmistakable chill in the morning air, we realize that our appetite has seasons as well.

Summer appetites are easily quelled with salads, seafood, fruit and the like. But an autumn appetite has bigger demands: hot, comforting, and filling. What to do when the morning air begs for slippers, and warmer pj's and there's a nip in the evening air? Why not dig into some creative soup recipes. It's a great way to let summer memories slip away with a new and delicious season to look forward to.

These are a few of our favorite cream-soup recipes for transitioning into the cooler months. At local co-ops, family farms, and farmer's markets, you'll find late harvests of sweet corn, potatoes and tomatoes make a delicious way to celebrate the autumnal equinox.


1/2 sweet red pepper, chopped

1 medium sweet onion, chopped

4 stalks celery, chopped

2 cloves garlic, minced

1/2 stick (2 ounces) butter melted

Sauté all of the above items in a large stockpot until onions are golden brown.


2 pounds potatoes, (Yukon Gold) peeled and diced

1 quart chicken (or vegetable) broth/stock — add more if needed to cover potatoes

Simmer until potatoes are almost done approximately 15 minutes.


6-8 ears fresh sweet corn — kernels removed (may substitute 2 pounds frozen sweet corn)

Simmer until corn is just heated through.


2 cups heavy cream (you can also substitute half and half or whole milk for a lighter version)

1/2 bunch fresh cilantro, minced

2 teaspoons honey

2 teaspoons granulated garlic

Salt and pepper to taste

Heat through, adjust seasoning and serve.


5-7 pounds fresh Roma tomatoes

16-24 ounces chicken (or vegetable) broth

4 ribs celery, minced

1 medium onion, minced

1 clove garlic, minced

4 tablespoons butter

2 cups heavy cream (you can also substitute half and half or whole milk for a lighter version)

Salt and pepper

2 tablespoons honey

1 bunch Italian flat-leaf parsley

Core tomatoes. Plunge tomatoes into boiling water for one minute, remove and let cool.

Do this in batches if necessary. Peel and seed tomatoes.

In a large stockpot sauté celery, onion and garlic in butter, until caramelized. Add peeled and seeded tomatoes, sauté briefly, turn down heat and let simmer for about 20 minutes.

Add chicken broth to cover tomatoes, and simmer 10 to 15 more minutes until tomatoes are tender and mushy.

Blend soup into a purée, add heavy cream, salt and pepper to taste and about 2 tablespoons of honey. Bring to temperature; add 1/2 cup minced, fresh, Italian parsley.

Recipes by Lisa Lawrence

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