Fourteen Tantalizing and Comforting Soup Recipes

Fall is upon us. Winter will be here before we know it. In my household, this time of year means SOUP. I've complied some of my favorite and most-popular soup recipes from Joyously Domestic. Some are for the slow cooker. Some are vegetarian. A few are cream-based soups. A handful of them are more-healthful and good-for-you versions. Basically, there's something here for everyone.  

 

 

Just follow the links to check out the recipes for each soup. And, if you'd like to browse through all of my soup recipes, you can visit my RECIPES page here and look through the SOUPS, STEWS AND CHOWDERS section.

Slow Cooker Mushroom and Wild Rice Soup

Guys, this soup is so amazing. It is one that I will make over and over throughout the colder months because it is just so hearty, comforting and scrumptious. And, it's ultra easy to make.

I actually developed and spent time testing this recipe back in July and August. I often prepare recipes out-of-season/pre-season so that the posts for those recipes are "live" on the blog in-season. Since I prefer to test a new recipe several times before posting it, I often find myself making Christmas treats, for example, in October and November. In this case, it was soup in August.

Hot, sweltering August.

I am looking forward to enjoying this soup a lot more, however, now that cooler weather is upon us.

It's a soup deeply rich in flavor, but requires mere minutes of hands-on preparation.

The wild rice's chewy, hearty texture is enhanced here by the luxurious, creamy and silky broth while the mushrooms bring an earthy, deep flavor to the soup. Imagine cozying up on the couch with a mug of this hot, creamy soup during the blizzard-y, bitter cold months of winter. Pure comfort.

NOTE: You can use a variety of mushrooms or one type that you particularly like. I use basic button mushrooms.

Yields 4 - 6 servings.

Potato & Mushroom Gratin

 

Be forewarned - this is comfort food at its best.  There's no claim here that this is "diet food."  And, although we don't usually eat such luxurious dishes on a daily basis in my house, it's a great recipe to indulge in when company is coming over or for a lovely Sunday family dinner.

A mixture of thinly-sliced potatoes, slivered mushrooms, heavy cream, real butter and Parmesan cheese come together in this recipe to create an amazing gratin that is a splendid side dish to roasted chicken or grilled meat.  You can go the "lighter" route, however, and serve alongside a beautiful, fresh side salad.

Years ago I read that soaking the potato slices in water prior to assembling a potato gratin makes a world of difference.  So, I've always done so for this recipe.  It removes a lot of the starch so that the potatoes aren't so "gummy" once baked.

Mushrooms contribute a fabulous earthy flavor to the dish.  The flavor of the mushrooms and minced garlic in this recipe combines with the cream to create a scrumptious sauce that permeates the potatoes oh, so delicately.

You'll, basically, be slicing the potatoes and soaking them in water first.  Then, after prepping the mushrooms and garlic, the cream will be gently heated (and infused with thyme and garlic).  Everything will get layered in a casserole dish and baked to golden-bliss perfection.

Serves 6.

Homemade Cream of Mushroom Soup

I recently whipped up some homemade cream of mushroom soup for just the hubby and I. The kids had eaten already in town after grocery shopping, but the parental units of the house were starving.  This soup comes together in such a short amount of time and I usually keep mushrooms (and the other ingredients for this) on hand.

 

 

My husband prefers this over buttered toast, but I enjoy it just as soup with some crackers on the side.  It can be used as a sauce to serve over chicken, as well.  I've used this as a base for cooking cubed steak in the slow cooker, too.

 

I've kind of shared this recipe before within my Savory Meatballs in a Homemade Mushroom Soup Sauce post.  But, I wanted to bring it to you today as simply a glorious soup that knocks the canned, store-bought variety out of the park!  This soup has such a velvety, rich texture and the mushrooms impart such a deep, earthy flavor.

 

This only makes enough for three servings, so you may want to double the recipe if you're feeding a larger family or just want some leftovers.

Savory Meatballs in Homemade Cream of Mushroom Soup Sauce

If you're craving tender, savory meatballs simmered in a from-scratch, creamy mushroom gravy, you've come to the right place. My simple recipe shows you how to create a cream of mushroom soup style of sauce that is completely homemade (no canned soup here), yet is easy and uncomplicated. I've, also, included the recipe for my favorite meatballs. Paired together, you've got a dinner dish that I'm sure you'll want to make again and again ... and one that will make your family want to lick their plates clean.

This is really a two-for-one recipe post.  First, you'll find the meatball recipe with the cream of mushroom soup recipe to follow.  The meatballs can be made on their own and used in any recipe ... as can the soup!

I am in love with this homemade mushroom soup.  It is seriously beyond amazing and way better than the canned stuff.  It is ultra-luxurious and has a deep, rich flavor.  It can be eaten by itself just as a simple, comforting soup, but it really is a show-stopper matched up with meatballs and served over fluffy egg noodles.

You'll find instructions below, too, for making the meatballs in advance and freezing.  (Major time-saver for those busy weeknights.)