18 Fall Soups People Make Wrong All the Time
Fall is the perfect season for cozying up with a warm bowl of soup. However, many people make common mistakes when preparing their favorite fall soups. From overcooking vegetables to under-seasoning, these errors can lead to bland and unappetizing results. With a few simple adjustments, you can avoid these pitfalls and create the perfect fall soup every time. Whether it’s a creamy pumpkin soup or a hearty split pea, each recipe has its own set of challenges.
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Butternut Squash Soup
Butternut squash soup is a fall favorite, but many people struggle with getting the right texture and flavor balance. One common mistake is overcooking the squash, which can lead to a mushy consistency that lacks the rich, smooth texture you’re aiming for. Another issue is under-seasoning, which can result in a bland soup.
For a simple version, peel and cube 1 medium butternut squash. Roast at 400°F for 25-30 minutes until soft. In a pot, sauté 1 chopped onion and 2 minced garlic cloves in 2 tablespoons of olive oil until fragrant. Add the roasted squash, 4 cups of vegetable broth, and a pinch of cinnamon. Simmer for 15 minutes and blend until smooth. Season with salt and pepper to taste.
Potato Leek Soup
Potato leek soup sounds simple, but getting the leeks right can be tricky. Often, people fail to properly clean the leeks, leaving dirt and grit in the soup. Additionally, not cooking the potatoes long enough results in a chunky texture, instead of the creamy consistency that makes this soup so comforting.
Start by cleaning and slicing 2 leeks. In a pot, sauté the leeks with 2 tablespoons of butter for 5 minutes. Add 4 peeled and diced potatoes, and 4 cups of chicken broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the potatoes are tender. Use an immersion blender to blend the soup to your desired smoothness. Season with salt and pepper to taste.
Creamy Tomato Soup
Tomato soup is often made wrong by adding too much cream or using overly acidic tomatoes. This can cause the soup to taste more like a heavy cream sauce rather than a light and comforting soup. Additionally, not roasting the tomatoes can prevent the soup from developing a deep, roasted flavor.
For the right balance, start by roasting 6 halved tomatoes, 4 garlic cloves, and 1 chopped onion with 2 tablespoons of olive oil at 400°F for 30 minutes. Blend the roasted tomatoes, then add 4 cups of vegetable broth and 1 tablespoon of tomato paste. Simmer for 10 minutes, then stir in 1/2 cup of cream for richness. Season with salt, pepper, and fresh basil.
French Onion Soup
French onion soup is often too watery or too sweet because of improper caramelization. People tend to rush the onions, which can lead to a lack of depth and complexity in the flavor. Also, not using enough broth or letting the soup cook long enough results in a weak and unbalanced taste.
Start by caramelizing 4 large onions in 2 tablespoons of butter over medium heat for about 30 minutes until golden brown. Add 4 cups of beef broth, 1/2 cup of dry white wine, and 2 sprigs of thyme. Bring to a boil, then reduce the heat and simmer for 20 minutes. Top with toasted baguette slices and 1 cup of melted Gruyère cheese. Broil in the oven at 400°F for 5 minutes until the cheese is bubbly.
Pumpkin Soup
Pumpkin soup often suffers from being too thin or too thick, depending on the cooking technique used. Some people make the mistake of adding too much liquid, which dilutes the natural sweetness of the pumpkin. Others may skip the roasting process, which can bring out the depth of flavor.
For a simple pumpkin soup, peel and cube 1 medium pumpkin. Roast at 375°F for 25-30 minutes until tender. In a pot, sauté 1 chopped onion and 2 garlic cloves in 2 tablespoons of olive oil until fragrant. Add the roasted pumpkin, 4 cups of vegetable broth, and season with a pinch of nutmeg. Simmer for 15 minutes, then blend until smooth. Season with salt and pepper to taste.
Chicken and Rice Soup
Chicken and rice soup is often made too watery, with the rice turning mushy and losing its texture. The key mistake here is not cooking the rice separately before adding it to the soup or not adding enough stock, leaving the soup underwhelming.
Start by sautéing 1 chopped onion, 1 carrot, and 1 celery stalk in 2 tablespoons of olive oil until softened. Add 1 pound of cooked chicken, 6 cups of chicken broth, and 1 cup of rice. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the rice is tender. Season with salt, pepper, and fresh thyme for extra flavor.
Carrot Ginger Soup
Carrot ginger soup is often made wrong by using too much ginger, which can overwhelm the soup’s natural sweetness. Another mistake is undercooking the carrots, leaving them too firm and not allowing the flavors to meld properly.
To make this soup, sauté 1 chopped onion and 2 minced garlic cloves in 2 tablespoons of olive oil until soft. Add 4 peeled and chopped carrots, 1 tablespoon of grated ginger, and 4 cups of vegetable broth. Simmer for 20 minutes, then blend until smooth. Season with salt, pepper, and a squeeze of fresh lime for extra brightness.
Broccoli Cheddar Soup
Broccoli cheddar soup can go wrong when people fail to cook the broccoli enough or when the cheese clumps and doesn’t melt properly into the soup. Also, some recipes use too much flour as a thickening agent, making the soup heavy instead of smooth and creamy.
For a smooth broccoli cheddar soup, sauté 1 chopped onion and 2 garlic cloves in 2 tablespoons of butter until soft. Add 4 cups of chicken broth and 2 cups of chopped broccoli, then simmer for 10-15 minutes. Stir in 1 cup of shredded cheddar cheese and 1 cup of cream, then season with salt and pepper to taste.
Split Pea Soup
Split pea soup is often made too thick or too thin, and sometimes the peas do not break down enough to create that creamy texture. Not simmering the soup long enough or not adding enough stock can lead to an overly dense or watery soup.
Start by sautéing 1 chopped onion, 1 carrot, and 1 celery stalk in 2 tablespoons of olive oil. Add 1 pound of dried split peas, 6 cups of vegetable broth, and 2 bay leaves. Bring to a boil, then reduce the heat and simmer for 45 minutes until the peas are tender. Season with salt, pepper, and thyme.
Cauliflower Soup
Cauliflower soup is often made too thin or too bland. One common mistake is not cooking the cauliflower enough to allow it to become tender and develop its natural sweetness. Over-blending can also result in a thin, watery consistency.
To make a creamy cauliflower soup, sauté 1 chopped onion and 2 minced garlic cloves in 2 tablespoons of butter until soft. Add 1 head of chopped cauliflower and 4 cups of vegetable broth. Simmer for 15-20 minutes until the cauliflower is tender, then blend until smooth. Season with salt, pepper, and a dash of nutmeg for extra flavor.
Mushroom Soup
Mushroom soup often turns out too watery if the mushrooms are not cooked properly, as they release too much moisture during the cooking process. Not using a variety of mushrooms can also make the soup taste flat and lacking in depth. Roasting the mushrooms beforehand can help intensify their flavor.
Begin by sautéing 1 pound of mixed mushrooms (such as cremini, shiitake, and button) in 2 tablespoons of butter until golden brown. Add 1 chopped onion, 2 minced garlic cloves, and 1 teaspoon of thyme, then cook for a few more minutes. Pour in 4 cups of vegetable broth and simmer for 20 minutes. Blend the soup until smooth, then stir in 1/2 cup of cream, and season with salt and pepper.
Sweet Corn Soup
Sweet corn soup is often made too sweet or too thin, and the corn can be undercooked or not properly blended. This soup can lose its balance if too much cream is added, masking the natural corn flavor. To avoid this, it is important to cook the corn just right and season the soup properly.
For this soup, sauté 1 chopped onion and 2 minced garlic cloves in 2 tablespoons of butter. Add 4 cups of vegetable broth and 3 cups of fresh corn kernels. Simmer for 15 minutes, then blend the soup until smooth. Stir in 1/2 cup of cream for richness, and season with salt, pepper, and a pinch of cayenne pepper.
Chickpea Soup
Chickpea soup can become too dry or too thick if not enough broth is added. Another mistake is overcooking the chickpeas or not seasoning the soup properly, which can make the dish feel bland. Using fresh herbs and proper cooking time can bring out the best in this hearty soup.
Start by sautéing 1 chopped onion, 2 diced carrots, and 2 celery stalks in 2 tablespoons of olive oil until softened. Add 2 cans of drained chickpeas, 6 cups of vegetable broth, and 1 teaspoon of cumin. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Blend half of the soup until smooth and season with salt, pepper, and fresh parsley.
Roasted Tomato Basil Soup
Roasted tomato basil soup can be too acidic if the tomatoes are not roasted long enough or if the right balance of seasoning is not used. Adding too much garlic or using overly ripe tomatoes can lead to a sharp, overwhelming taste. Roasting the tomatoes first helps to concentrate their natural sweetness and reduce acidity.
For this soup, halve 6 tomatoes and roast them at 400°F for 30 minutes. Sauté 1 chopped onion and 4 garlic cloves in 2 tablespoons of olive oil until fragrant. Add the roasted tomatoes, 4 cups of vegetable broth, and a handful of fresh basil. Simmer for 15 minutes, then blend until smooth and season with salt and pepper.
Lentil Soup
Lentil soup can go wrong if the lentils are undercooked or the soup lacks enough flavor to balance the earthiness of the lentils. People often forget to season the soup properly or add too much liquid, resulting in a thin, unappealing texture. Simmering the lentils long enough is essential for a tender, flavorful soup.
Start by sautéing 1 chopped onion, 2 diced carrots, and 2 celery stalks in 2 tablespoons of olive oil. Add 1 cup of lentils, 6 cups of vegetable broth, and 2 bay leaves. Simmer the soup for 30-35 minutes until the lentils are tender, then remove the bay leaves. Season with salt, pepper, and a squeeze of lemon juice for brightness.
Zucchini Soup
Zucchini soup can easily turn watery if the zucchini is not cooked long enough or if too much liquid is added. Many people also fail to season this soup properly, leaving it bland and unexciting. Roasting the zucchini can help concentrate its flavor and improve the soup’s depth.
For zucchini soup, sauté 1 chopped onion and 2 minced garlic cloves in 2 tablespoons of olive oil until soft. Add 3 chopped zucchinis and 4 cups of vegetable broth. Simmer for 15 minutes, then blend until smooth. Stir in 1/2 cup of cream and season with salt, pepper, and fresh basil for extra flavor.
Split Pea and Ham Soup
Split pea and ham soup can often end up too thick or too thin, depending on how the peas are cooked. A common mistake is not letting the peas cook long enough, which results in an underdeveloped texture. The right balance of ham and peas is important for flavor and richness.
Start by sautéing 1 chopped onion, 1 carrot, and 1 celery stalk in 2 tablespoons of olive oil. Add 1 pound of diced ham, 1 pound of dried split peas, 6 cups of vegetable broth, and 2 bay leaves. Bring to a boil, then reduce the heat and simmer for 45 minutes until the peas are tender. Season with salt, pepper, and thyme.
Kale and White Bean Soup
Kale and white bean soup can be too bitter or too watery if the kale is not prepared properly or if not enough broth is added. People often overcook the kale, which can make it tough and hard to enjoy. The key is to balance the beans with the kale, adding just enough liquid to create a hearty soup.
Sauté 1 chopped onion, 2 diced carrots, and 2 garlic cloves in 2 tablespoons of olive oil until soft. Add 2 cups of cooked white beans, 4 cups of vegetable broth, and 4 cups of chopped kale. Simmer for 15 minutes until the kale is tender, then season with salt, pepper, and a drizzle of olive oil.
This article originally appeared on Avocadu.