Fall is the quintessential season to add some comforting and cozy bowls of soups to your weekly meal rotation, and now it’s easier than ever with a few clutch soup recipes that can be whipped up—literally—in a high-powered blender.
These recipes require just a handful of ingredients and a few minutes of your time, but pack a flavourful punch that will warm you from the inside out.
Here are eight easy and irresistible fall soup recipes you can whip up in your blender!
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Creamy Roasted Cauliflower Soup
Start with one head of cauliflower, cut into florets, and toss it with olive oil, salt, and pepper. Roast in a 400°F oven for 25-30 minutes until golden and tender. In a blender, combine the roasted cauliflower with 2 cups of vegetable broth, 1 cup of milk (or a dairy-free alternative), and a pinch of nutmeg. Blend until smooth and creamy, adjusting seasoning as needed. Topping options include crispy bacon, buttery croutons or chopped herbs like parsley, chives and thyme.
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Butternut Squash Soup
Peel and cube one medium butternut squash, then toss it with olive oil, salt, and a sprinkle of cinnamon. Roast at 425°F in the oven for about 30-35 minutes until soft. In a blender, mix the roasted squash with 3 cups of vegetable broth, one onion (sautéed until soft), and a drizzle of maple syrup for sweetness. Blend until velvety, and serve with a swirl of cream or coconut milk if desired. Topping ideas include toasted pine nuts, crispy sage, or extra virgin olive oil.
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Pumpkin Soup
Cut a small sugar pumpkin in half and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper. Roast cut-side down at 400°F for 30-40 minutes until tender. Combine the roasted pumpkin flesh in a blender with 2 cups of vegetable broth, 1 teaspoon of curry powder, and one can of coconut milk. Blend until smooth, adding more broth for desired consistency. Top with toasted pumpkin seeds to continue the theme, a dollop of sour cream, plain yogurt or crumbled goat cheese.
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Tomato Bisque
In a blender, combine 1-2 large cans of San Marzano tomatoes with 1 cup of vegetable broth, 1 onion (sautéed until soft), and 1 cup of heavy cream (or a dairy-free substitute). Blend until creamy and smooth, adjusting seasoning with salt and pepper as needed. Garnish with fresh basil, a dollop of sour cream, shaved parmesan or cheesy croutons.
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Broccoli Soup
Chop 1-2 heads of broccoli into florets and toss with olive oil, salt, and a squeeze of lemon. Roast at 400°F for about 20-25 minutes until tender. In a blender, combine the roasted broccoli with 3 cups of vegetable broth, one potato (peeled and cubed), and a handful of nutritional yeast for a cheesy flavour. Blend until creamy, adjusting thickness with more broth if desired. Optional to top with grated cheddar cheese, lemon zest or pesto.
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Sweet Potato and Apple Soup
Peel and cube two medium sweet potatoes and chop 1-2 tart apples (such as Granny Smith). Toss both with olive oil, salt, and a pinch of cinnamon. Roast at 400°F for 30-35 minutes until tender. In a blender, combine the roasted sweet potatoes and apples with 3 cups of vegetable broth and a splash of apple cider. Blend until smooth and creamy, adjusting seasoning with salt and pepper to taste. Dress it up with a drizzle of maple syrup, caramelized onions or candied pecans.
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Mushroom and Thyme Soup
Clean and slice about 8 ounces of mixed mushrooms (like cremini and shiitake), then toss them with olive oil, salt, and fresh thyme. Roast at 425°F for 20-25 minutes until caramelized. In a blender, combine the roasted mushrooms with 2 cups of vegetable broth, 1 onion (sautéed until soft), and a splash of soy sauce for some umami depth. Blend until smooth, adding more broth for desired consistency. Top with more thyme, crispy onions or a little crème fraiche.
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Carrot and Ginger Soup
Peel and chop 4-5 large carrots and toss them with olive oil, salt, and a tablespoon of grated fresh ginger. Roast at 400°F for 25-30 minutes until tender. In a blender, combine the roasted carrots with 3 cups of vegetable broth and a squeeze of orange juice for brightness. Blend until creamy, adjusting seasoning with salt and pepper. Top with a sprinkle of sesame seeds for crunch, a drizzle of coconut milk or finely chopped fresh dill or cilantro.
* Disclaimer: The photos featured in this article are for inspiration and example purposes only. The actual recipes may look different depending on how you prepare them.
About the Author
Alicia is a journalist and editor in digital and print media specializing in health, nutrition, fitness, and wellness. She was previously the Editorial Director of Clean Eating and Vegetarian Times. Her work has also appeared in Hone Health The Edge, Yoga Journal, Women’s Running, and Oxygen, among others. In addition to being a content creator, she's an ISSA-certified nutritionist, certified personal trainer, and fitness studio owner in Toronto. Alicia loves spreading the word about helpful, science-backed health information, and she can be contacted via her website at aliciamtyler.com.
