As the days grow shorter and the air begins to cool, there’s something especially comforting about a steaming bowl of homemade soup. October is the perfect month to bring soup back into the kitchen—whether you’re craving something rich and cheesy, a creamy celebration of autumn produce, or a classic bowl of chicken noodle soup. These recipes offer a little something for every kind of comfort-food craving. Broccoli cheddar brings plenty of creamy, cheesy goodness, while butternut squash and pumpkin create a velvety, lightly spiced soup that celebrates the flavors of the season. And when you’re looking for something familiar and satisfying, classic chicken noodle never disappoints. Simple to prepare and perfect for sharing, these soups are made for cozy evenings, crisp fall days, and gathering around the table.
Broccoli Cheddar Soup
The ultimate comfort food, this rich, creamy soup is loaded with sharp cheddar and tender broccoli.
Serves 10
Ingredients
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½ cup unsalted butter
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1 large onion, diced
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⅓ cup all-purpose flour
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4 cups milk
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2 cups half-and-half
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Salt and freshly ground black pepper, to taste
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Ground nutmeg, to taste
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4 heads broccoli, cut into florets
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½ cup chicken broth, plus more if needed
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3 cups shredded sharp cheddar cheese, plus more for garnish
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Small bread bowls, for serving
Directions
Melt the butter in a large pot over medium heat. Add the onion and cook, stirring occasionally, for 3–4 minutes, until softened. Sprinkle the flour over the onion and stir to combine, cooking the mixture for another 2–3 minutes. Gradually add the milk and half-and-half, whisking until smooth and well combined. Season with salt, pepper, and a pinch of ground nutmeg. Add the broccoli florets, stir well, and cover the pot. Reduce the heat to low and simmer for 20–25 minutes, or until the soup has thickened and the broccoli is tender.
Stir in the chicken broth—the soup should remain thick, but add a little more broth if needed to reach your desired consistency. Add the cheddar cheese and stir until completely melted. Taste and adjust the seasoning as needed. Serve hot in bread bowls or soup dishes, topped with additional shredded cheddar.
Butternut Squash & Pumpkin Soup
Creamy, dairy-free, and lightly spiced, this comforting soup is a delicious addition to your fall table.
Serves 6
Ingredients
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1 Tablespoon olive oil
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1 medium Vidalia onion, chopped
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3½ cups chicken broth
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2 pounds butternut squash
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15 ounces pumpkin purée
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3 sprigs fresh thyme, chopped
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2 teaspoons ground cinnamon
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1 teaspoon chili powder
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1 teaspoon ground black pepper
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Sour cream, for garnish, optional
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Pepitas, for garnish, optional
Directions
Heat the olive oil in a large stockpot over medium heat. Add the chopped onion and sauté, stirring occasionally, for about 10 minutes, or until softened and golden. Add the chicken broth, butternut squash, and pumpkin purée and bring to a gentle boil. Reduce the heat to a medium simmer, then stir in the thyme, cinnamon, chili powder, and black pepper. Cook, stirring occasionally, for about 20 minutes, or until the squash is tender and easily pierced with a fork.
Using a handheld immersion blender, purée the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a stand blender in batches and blend until smooth. Serve warm, garnished with a dollop of sour cream and a sprinkle of pepitas, if desired.
Classic Chicken Noodle Soup
An easy, comforting classic packed with tender chicken, hearty vegetables, and egg noodles.
Serves 6
Ingredients
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1 whole chicken breast, or 2 split chicken breasts, bone-in and skin-on
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Olive oil, for rubbing
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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2 quarts chicken stock
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1 cup medium-diced celery (about 2 stalks)
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1 cup medium-diced carrots (about 3 carrots)
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2 cups wide egg noodles
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¼ cup chopped fresh parsley
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Fresh ginger root, optional
Directions
Preheat the oven to 350°F. Place the chicken breast on a sheet pan and rub the skin with olive oil. Season generously with kosher salt and freshly ground black pepper. Roast for 35–40 minutes, or until the chicken is cooked through. Allow it to cool enough to handle, then remove the meat from the bones, discard the skin, and shred or dice the chicken.
Meanwhile, bring the chicken stock to a simmer in a large pot. Add the celery, carrots, and egg noodles and simmer uncovered for about 10 minutes, or until the noodles are cooked. Stir in the cooked chicken and parsley and continue cooking until heated through. Season to taste with salt and pepper and serve warm. For an optional extra layer of flavor, grate a small amount of fresh ginger root into the soup just before serving.