Gotta add butternut squash soup. That's a must.

For vegans or vegetarians
I made chickpea and lemon soup so delicious
I got it from Rose Bakery cookbook, here is the recipe online- I used vegetarian bullion cubes (4) per five cups of water, add the four to the pot then keep the reserve a cup if needed if too thick, I added a bay leaf..use your immersion blender right in the pot-
http://www.seriouseats.com/recipes/2009/10/eat-for-eight-bucks-chickpea-soup-and-carrot.html

Butternut squash soup, most definitely deserves a spot, as cmcinnyc said, and I'll be checking out b77's chickpea and lemon soup. Sounds delish! My own go-to soup is a tomato-vegetable barley that I add pumpkin puree to. The pumpkin gives the soup body and a subtle richness. Filling, warming, comforting.

Then there's Thai-inspired chicken and coconut soup.... And Mulligatawny.... White bean soup.... Black bean soup....Lentil soup.... Just no end of soup, beautiful soup! :-)

Janis I love the pumpkin idea one of those great vegetables under the radar. Do share your recipe. Thanks

My Dutch oven is back out and ready for souping.

Back when I was food blogging, wrote a soup guide. How to make soup from anything in 40 minutes. Check it out. It might make your soup making days even funner.

http://sites.google.com/site/meganromo/RookieCookieSoupGuide.pdf?attredirects=0

b77, I don't really follow a recipe - it's usually an improvised dish, depending what's on hand and my inclination. This is almost my "stone soup." Usually, I add:

Olive oil to sauté an onion and a couple of cloves of minced garlic, add any chopped veggies that you want to soften a bit, such as red bell pepper, celery, carrots. I'll add a quart of my home canned tomatoes and broth, maybe more veggie or chicken stock if it seems to need it, a cup or two of pre-cooked grains such as barley, a cup or two of cooked black beans, a can of pumpkin puree, any other veggies such as green beans, corn, zucchini. Add cumin and powdered cayenne, salt, etc. to taste. Add fresh herbs to taste.

In summer, I freeze and can veggies from the farmers' market for this soup. Use canned beans or cook dry beans ahead of time. If using pre-cooked grains, the soup can be ready in under 30 minutes and it's even better the next day. You could also prepare this with a slow cooker or pressure cooker, whatever works for you.

Whitney, I just downloaded your soup guide - wow! Thanks for creating and sharing this handy (and visually appealing) soup maker's reference.

For more soup making inspiration, don't forget Mark Bittman's guide to making soup.

Big-time soup jones here, I better start a pot right now. :-D

Clear consommé with little liver dumplings, bits of shredded carrot, and homemade soup noodles.

I have to say, that I really dislike thick soups, and miss how elegant clear soups (with lovely additions like shredded bits of eggy soup crepes) used to start off meals.

Mmm....sounds exquisite, mschatelaine. I hear you. But I'm thinking these offerings are meant to be hearty meals in and of themselves....not a precursor to one. Comfort food for those chilly days...warms my soul just thinking about it.

'Course, I wouldn't turn down your recipe if you were willing to share.

You have my mouth watering here...

bless ya,

Where is the carrot and corriander soup on this list?? Very tasty and ever so simple!

My husband and I were just talking last night about starting a "meatless Mondays" dinner each week, and lots of these soups sound perfect! Janis thanks for the pumpkin soup "recipe" and Whitney's soup guide looks amazing. My husband LOVES chickpeas so b77's soup is probably going to be dinner tonight - thanks guys!

I made my first soup ever this weekend ... a mushroom-barley improvisation with some browned onion and eggplant and chopped-up chicken breast added. It was much better than the Whole Foods mushroom-barley soup, and it's going to be my go-to autumn meal from now on.

Janis thanks!! for your recipe I am trying it this week.

Made heirloom tomato soup over the weekend super good serve it with homemade crusty wheat olive bread.

Double baked potato soup is great especially when you can let your guests add their own cheddar cheese, chives, bacon bits, etc., on the top. Made it for the first football game and it was delicious.

Great list -- soup is one of my favorite things about fall! I agree with others though that this is missing butternut squash soup and a good roasted carrot soup which is so simple but delicious!