So many of life’s moments are better when they happen in the cool crisp of fall. Reading Mary Oliver poems, for example, or taking walks over fallen leaves. Watching movies, especially scary ones before Halloween.
And of course, letting a great soup overtake the chill. This year is the third in a row that I have set out to make a different soup every Sunday through the fall season. It’s a ritual I look forward to each weekend.
I turn on an audiobook, gather my ingredients and set a pot to bubble like a cauldron on the stove for hours — then eat for a week. We in the Union-Bulletin newsroom put together a list of our top soup recipes to keep your kitchens and taste buds warm this season. Tamales from Dora’s Deli, black beans and vibrant yellow squash are the standouts in a recipe honed by photographer Greg Lehman.
Restaurant favorites come home for the holidays in a broccoli cheddar soup recipe that could rival Panera’s, or a recreation of Olive Garden’s Zuppa Toscana from the family of Explore editor Brittany Anderson. And there’s no shortage of pumpkin, or sweet potato, or peanut butter, or coffee, or other fall flavors that most definitely belong in soups. Put a pot on, and enjoy.
We mean it! Broccoli Cheddar Soup Broccoli Cheddar Soup Julia Eastham, reporter Ingredients: 4 tablespoons of unsalted butter 1 medium yellow onion, chopped 1⁄2 teaspoon sea salt freshly ground black pepper, to taste 3 garlic cloves, chopped 1⁄4 cup all-purpose flour 2 cups whole.
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