I don't repeat recipes very often. There are always new things to try, and even when a recipe is fantastic I'll return to it perhaps a year later. The only exception to this is soup. When I love a soup recipe I make it over and over, marking it down on my list of essentials for fall. The soup above, for instance, a hot and sour mix of turkey broth, cabbage, rice, mushrooms, and lime, is my best cure for the fall cold, and every autumn and winter it goes into regular rotation. What about you? Do you have essential soups that carry you through fall? What are they?
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I have two in constant rotation in my meals during the fall:
(1) A hot leek and potato soup. Such a simplicity of flavor, and with fresh fall-harvested potatoes. Divine.
(2) A spicy red pepper bisque. A simple combination of red bell peppers, an onion, and a potato or two for heft. And a very healthy pinch of red pepper flakes. Warming on a number of levels.
And it's finally cool enough to turn my oven on high. So lots of the no-knead bread to accompany the soup. :)
I found a Pumpkin Tortilla Soup recipe on The Kitchn last fall and it's quickly become one of our favorites (with a few personal tweaks of course).
http://careyonlovely.blogspot.com/2012/10/pumpkin-tortilla-soup-with-chili-lime.html
I have a vegetable soup recipe that I love, it's a relatively straightforward soup but you add potato dumplings to it. YUM.
I also like butternut-or-kabocha with carrots & ginger.
White bean, yam, sausage, kale.
&
Split pea. Veggie or with a bit of pork (ham hock, pancetta).
Butternut squash soup from The Italian Way with Vegetables
Spicy tomato soup from chow.com - in fact I just had some for lunch today!
http://www.chow.com/recipes/29106-spicy-tomato-soup
Thekitchn's pumpkin tortilla soup (with black beans added) is a fall staple in our house as is butternut squash and french onion.
Tortilla soup with tomatillos, tomatoes, and lime is the one that I make year after year, though the exact ingredients change - pinto or black beans, green beans, cubed winter squash and corn are all possibilities that I've used in the past.
My favorite is a leek and yellow potato soup. Second would be chili, does that count? And third would be daal (Indian lentil soup). Nothing a good hot bowl of soup can't fix.
Every fall I HAVE to make butternut squash soup at least once. This year I made a corn and pepper chowder that will make it into my early fall repertoire for sure.
Other favorites include the minestrone from Cook's Illustrated, Martha Rose Shulman's Provencal greens soup, spiced carrot soup, vegetarian tortilla soup with black beans and corn, and meatless chili with several kinds of beans.
Pork noodle soup tonight - simmer dried shiitake mushrooms, dried scallops and kombu for the broth, ladle over cooked and refreshed noodles tossed with scallions, soy and sesame oil, topped with leftover roast pork belly and pak choi.
Gypsy Soup from the Moosewood Cookbook! It combines all my favorite fall veggie in a tomato-ey broth seasoned with cinnamon and cayenne. I usually throw in WAY more veggies than the original recipe calls for, but that's the way my mom always did it.
I make this bean soup in the crockpot at least once a month, delicious! (I use the bag of mixed dried beans from the regular grocery store, I've never seen the blend she mentions at Costco)
http://www.tammysrecipes.com/gourmet_bean_soup
I also adore the ground beef/shredded carrot/V8/cream of celery soup my Mom made groing up, I know there's a lot of creamed soup haters but it's just not the same without it!
And the Peanut Butter Chicken Veegetable soup off of allrecipes is the best broth ever, hands down. I use "normal" chicken soup veggies instead of their veggies, but in similar proportions. My soup-averse husband loves this one especially.
I live in Seattle so I make soup about twice a week most of the year. I have lots of favorites but right now I just can't stop thinking about this Cauliflower and Cheddar Soup: http://emmycooks.com/2012/03/05/cauliflower-and-cheddar-soup/ I also find myself making a lot of super-quick green soups to get through my CSA box, like this 15-minute lemony spinach soup: http://emmycooks.com/2012/10/14/green-spinach-soup/ I'm so glad it's soup weather again!
Split pea with ham, potato and leek, knoephla soup, chicken and vegetable, caldo verde, ground beef chili..... what soup DON'T I love for autumn?
Made soup the other night with leftover apple/sauerkraut pulled pork and leftover butternut squash, sliced onions, and a diced celery rib. It was actually pretty good!
This soup (meaning the Hot and Sour Mushroom) is one of the best soups I have ever eaten! Since you first posted it I have made it several times and will be making it again several times this year. I also make chili, lentil and vegetable and white bean/kale soup a lot.
This Hot and Sour soup is probably my favorite soup of all time. I make it with chicken broth and fried tofu pieces.
I made this soup last night adding extra veg I had in my fridge including spinach to finish it off and add some extra green at then end and it was fantastic! (PS - not my blog - just one I adore)
http://budgetbytes.blogspot.com/2012/10/chicken-lime-soup-639-recipe-107-serving.html