Oh, soup. Often humble, sometimes chunky, maybe smooth and silky. 🥣
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How to Celebrate Soup Season

In a weird turn of events this fall, I got tan. I know that one should put sunblock on when one is walking, or hanging out in a park, or working on the building roof deck . . . I know this, but I didn’t do it. It turns out that the sun in September and October is still pretty strong, and I’ve got the complexion to prove it. 
But even though the sun is strong, the air is nippy, and the evenings are calling for something autumnal. Shortly we head into the holidays, and I will be sliding all sorts of butternut squash, Brussels sprouts, and Thanksgiving recipes your way. But for the moment, I’m happily bubbling away in soup season. 
Oh, soup. Often humble, sometimes chunky, maybe smooth and silky, filling the kitchen and the house with cheery smells. And never once have I made just enough soup for one meal—at least not intentionally. A good soup demands seconds. And a really good soup needs to last more than one meal. 
When I’m being smart, I double batch soup recipes, keep some for lunches down the road, and freeze some for future meals. Pulling open the freezer and seeing some neatly stacked and labeled containers of soup makes me feel like something is right in the world, even when not much is feeling all that secure. I hope you will do yourself the favor of making soup this week—for immediate gratification, future dinners, and a safety net of good eating.

Pretty much every country has their version of comfort chicken soup—this is the Greek one. It's rich and slightly creamy, thanks to the whisking in of a couple of eggs into the broth. My version of this soup is fairly well-populated with both chicken and orzo—our family likes a lot of bang for their buck in a chunky soup. 

Click here for the recipe.

This silky soup leans on cumin and coriander and cayenne pepper for a bit of heat. It's finished with a splash of citrus to brighten it up, and a generous pour of cream to smooth it out and plump it up.

Click here for the recipe.

A hearty cold weather soup for mushroom lovers. It includes both fresh and dried mushrooms, and you can use pretty much any type of either that you can lay your hands on. My sister makes it for me, my mom makes it for us, and I make it for them.

Click here for the recipe.

This slurper incorporates some of my very favorite Japanese flavors, and my kids’ favorite noodle, pillowy udon. This is a pretty delicately flavored soup, soft and quiet, but hard to stop spooning in.

Click here for the recipe.

This Moroccan-inspired soup lays no claims to culinary authenticity, but incorporates some of the spices that most often appear in Moroccan cuisine: cumin, ground ginger, cayenne, and coriander. Swirl in a little harissa paste if you like for a final pop of heat.

Click here for the recipe.

The classic. Made with canned tomatoes so you don’t have to lament the departure of those gorgeous summer tomatoes. A touch of cream turns this soup into lushness. Make yourself a grilled cheese, and call yourself happy.

Click here for the recipe.

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If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!

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