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3 Delicious Soups Perfect For The Cool Weather

Fall is here and winter is coming soon, but that doesn’t mean you have to put your grill back in the shed. Grilling is for all seasons, and a backyard barbecue is especially enjoyable with hot, flavorful grilled foods paired with warming side dishes. Soups are perfect as a side dish or appetizer during this time, as well as enjoying your favorite fall or winter beverages. Everyone loves soup and they are not a hassle to prepare! Use in-season vegetables and add all your favorite ingredients to make a meal or side dish that everyone will enjoy, even the kids!

Try these delicious soups perfect for the cool weather:

Creamy Pumpkin

What you need:

• 1 small butternut squash, peeled, seeded and diced

• 3 cloves of garlic, ax

• 1 large onion, chopped

• 3 cups of vegetable broth

• 2 tablespoons extra virgin olive oil

• 1 tablespoon chopped fresh sage

• 1/2 teaspoon chopped fresh rosemary

• 1 tablespoon grated fresh ginger

• 1/2 teaspoon of salt

• Freshly ground black pepper

• Chopped parsley, for serving

• Roasted chives, for serving

• Bread of your choice, for serving

In a large pot, heat the oil over medium heat. Add the onion, season with salt and pepper, and cook until soft. Add the squash and cook, stirring occasionally, for about 10 minutes, or until beginning to soften. Stir in the garlic, sage, rosemary and ginger. Pour in the broth and bring to a boil. Once boiling, lower the heat and cover. Cook for 25-30 minutes or until the squash is tender.

When ready, let cool for a few minutes and pour soup into a blender (work in batches if necessary). Blend until smooth. Add more broth if too thick or add seasoning to your liking. Transfer to bowls and top with parsley and chives. Serve with your favorite bread.

A mixture of Basil and Tomato

What you need:

• 1 1/4 kg Roma tomatoes, halved

• 4 cloves of garlic, minced

• 1 medium onion, chopped

• 3 cups of vegetable broth

• 1 cup loose basil leaves

• 1/3 cup chopped carrots

• 1/4 cup extra-virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 tablespoon of thyme leaves

• Sea salt and black pepper

Line a large baking sheet with parchment paper, then arrange tomatoes (cut side up) on the sheet. Drizzle with 2 tablespoons olive oil and season with sea salt and black pepper. Roast in preheated oven (350F) for 1 hour.

Heat the remaining oil in a pan and sauté the garlic, onion and carrots for 8 minutes, or until soft. Stir in roasted tomatoes, broth, balsamic vinegar, thyme leaves and 1/2 teaspoon salt and let simmer for 20 minutes.

Transfer the mixture to a blender and blend until smooth. Add basil leaves and pulse until combined with the soup. Pour soup into a bowl and garnish with basil leaves. Serve with crusty bread.

Warm up with these delicious soups, perfect for the chilly weather!

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