It is finally socially acceptable once again to have soup for dinner every night of the week, the most wonderful time of the year! Here are some of my favorite easy-to-make fall soup recipes, guaranteed to warm you up from the inside out. The perfect comfort food to combat Eugene rain, share these soups with friends, enjoy them while watching a movie or while studying for finals.
 

Creamy Tomato Soup 

Ingredients: 

1 can (14 oz) diced tomatoes, undrained

2 tbsp minced fresh parsley

1 tbsp finely chopped onion 

¾ tsp dried basil 

½ tsp salt

⅛ tsp pepper

¼ cup tomato paste

¾ cups nonfat dry milk powder

3 tbsp all-purpose flour

2 cups 2% milk
 

Directions: 

1. Combine the first 6 ingredients in a large pot and bring to a boil. Reduce heat, simmer and uncover for 10 minutes. 

2. Stir in tomato paste. 

3. In a bowl, combine milk powder, flour. Stir in milk until smooth. Cook and stir until soup is thickened and heated through.

Black Bean Chili

Ingredients

1 large green pepper, chopped

1 medium onion chopped

2 tbsp chili powder

½ tsp salt

¼ tsp pepper

⅛- ¼ tsp cayenne 

15 oz black beans (rinsed and drained)

1- ½ cups fresh or frozen corn (about 8 oz) thawed

1 large tomato, chopped

½ cup water

Shredded cheese (optional)

Directions

1. Add sauce, corn, beans, tomato, pepper, onion, water, and seasonings to a large pot. Bring to a boil. 

2. Reduce heat; simmer, uncovered for about 10 minutes. Stir occasionally. 

3. Serve with cheese and enjoy!

Broccoli Cheddar Soup

Ingredients

¼ cup chopped onion 

¼ cup butter, cubed

¼ cup all-purpose flour

¼ tsp salt

¼ tsp pepper

1- ½ cups 2% milk 

¾ cup chicken broth

1 cup cooked chopped fresh or frozen broccoli

½ cup shredded cheddar cheese
 

Directions

1. In a small saucepan saute onion in butter until tender. 

2. Stir in flour, salt, and pepper until blended. 

3. Gradually add milk and broth. 

4. Bring to a boil. Cook and stir until thickened (about 2 minutes).

5. Add broccoli. Cook and stir until heated through. Remove from heat. Stir in cheese until melted. 

Butternut Squash Soup

Ingredients

1. ½ tsp olive oil

2. 2 garlic cloves minced

3. 1 onion diced

4. 1 butternut squash peeled and diced into cubes

5. 32 ounces vegetable broth

6. 1-2 tsp salt

Directions

1. In a large (preferably a dutch oven) heat olive oil over medium heat.

2. Add onion and garlic. Cook until softened, about 5 minutes 

3. Add cut-up butternut squash and vegetable broth. Bring to a boil then cover for 15-20 minutes or until squash is softened

4. Carefully pour soup into a blender or food processor. Add salt.

5. Blend until smooth. Serve in bowls with thyme if desired.