Five Soup Recipes to Impress Your Fall Guests

Five Soup Recipes to Impress Your Fall Guests
OCT 28 2022

Five Soup Recipes to Impress Your Fall Guests


Autumn is soup season, and whether you’re coming in from a brisk walk, out raking the leaves (or out playing in them), there is nothing like a bowl of soup to warm you right up. When the weather outside is crisp and turning cold, soup is the ideal comfort food as you contemplate the coming of winter from your highwood® rocking chair, such as the Hamilton, Lehigh or Weatherly.


Soup is also a great food option for your next backyard party, tailgate, or other fall activity. Most can simmer in slow cookers where you can “set it and forget it”, and recipes can be easily manipulated to fit your guests’ dietary needs.


Here are five great soups to fill you up and warm you all at the same time.


Buffalo Chicken Chili is a fun take on a classic fall dish.  It can be made in the slow cooker or in a pot on the stove.



1 lb. ground chicken

15 oz. canned beans of your choice (if desired)

14.5 oz. can fire-roasted tomatoes (drained)

2 cups chicken broth

¼ - ½ cup buffalo wing sauce (start with ¼ cup and add more at the end if needed)

1 package ranch dressing mix

1 cup corn kernels

½ tsp onion powder

½ tsp of garlic powder

½ tsp celery salt

½ tsp dried cilantro

¼ tsp salt

8 oz. cream cheese

Blue cheese crumbles (optional)



Brown ground chicken until fully cooked and place in crock

Add remaining ingredients (except for cream cheese and blue cheese) and give it all a stir

Add block of cream cheese on top and cover

Cook on high for 4 hours or low for 8 hours

Stir to incorporate cream cheese; additional wing sauce if desired

Top individual bowls with blue cheese if desired



Cheeseburger Soup is a tailgating classic transformed into a warm, savory soup you can make in a slow cooker or Dutch oven.  Pour it into a cup so you can hold the handle while you dip crusty bread chunks.




1 lb. of beef

1 tbsp olive oil

2 stalks of celery, chopped

1 large onion, chopped thin

2 cloves of garlic, diced

1 can diced tomatoes

1 can tomato paste

1 carton (32 oz.) beef broth

½ cup ketchup

1 tbsp mustard

1 bag or block of cheddar cheese, shredded

1 cup milk


2 beef bouillon cubes (if desired for extra flavor)

1 can diced potatoes (if desired)



Brown meat using olive oil

Add celery, onion, and garlic to browned meat and simmer for 5-6 minutes

Add 2 tbsp of flour and cook for 3-4 mins until absorbed by the meat mixture

Add the can of tomatoes and cook for about 5 minutes

Add in the beef broth, 2 tbsp of tomato paste, ketchup, and mustard

Simmer until the vegetables are tender, then add cheese and 1 cup milk

Cook for about 10 minutes or until cheese is blended.



Lasagna Soup is an outstanding comfort food—it’s lasagna re-imagined as your new favorite fall soup! With perennial favorites such as ground beef or Italian sausage mixed with cheese in a flavorful tomato base, it can be made in the slow cooker or a Dutch Oven.




2 tsp olive oil

1-1.5 lbs. lean ground beef or Italian sausage (use hot Italian sausage for a spicy take/more flavor)

1 yellow onion, diced

5 cloves garlic, minced

4 cups chicken broth (or vegetable broth)

2 cups marinara sauce

1 15 oz. can of diced tomatoes

1 tsp dried basil

1 tsp dried parsley

½ tsp onion powder

½ tsp oregano

¼ tsp red pepper flakes (optional)

¼ tsp dried rosemary

8 lasagna noodles (broken into bite-sized pieces)

1 tsp balsamic vinegar

1 cup ricotta 

½ cup freshly grated parmesan

Salt and pepper (to taste)

1 cup grated mozzarella



Brown the beef or Italian sausage with the olive oil, breaking it into smaller pieces (use the Sauté function in your Instant Pot)

Add onion and garlic, and sauté for a few minutes until they soften and become fragrant

Add the broth, marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano, red pepper flakes, and dried rosemary

Add broken lasagna noodles, pushing them into the liquid until submerged (do not stir).

Put on the Instant Pot lid; set it to “sealing” and cook on “manual high pressure” for 6 minutes.

After pressure-cooking, release pressure and stir in the balsamic vinegar, ricotta, and parmesan.  Season with salt and pepper to taste, then sprinkle mozzarella on top.

Serve and enjoy!



Autumn Squash Soup is a colorful, flavorful, and festive soup.  The bright orange or yellow color mimics the fall leaves and makes this an autumn classic…not to mention a crowd favorite!




2 ½ cups cubed, peeled butternut squash

1 lg sweet potato, peeled and cubed

3 medium carrots, sliced

¼ cup thawed orange juice concentrate

3 cups fat-free milk

¼ tsp salt

¼ tsp pepper

3 tbsp sour cream

2 tbsp minced chives

1 tbsp sesame seeds, toasted



Place squash, sweet potato, and carrots in a steamer basket, then place in a large saucepan over 1 in. of water

Bring to a boil, then cover and steam for 12-16 minutes or until tender

Cool slightly and transfer to a food processor

Add juice concentrate

Cover and process until smooth

Transfer to a large saucepan; stir in milk, salt, and pepper

Cook and stir over low heat until heated through (do not boil)

Top each serving with sour cream, chives, and sesame seeds.



Mushroom Brie Soup brings a smooth, creamy flavor an equally smooth soup.  Serve with croutons on a chilly or rainy day to warm the hearts and bodies of your family and guests. This recipe can be made in a slow cooker or Dutch oven.




1 tbsp oil

1 ½ lbs. mushrooms, quartered

2 tbsp butter

1 onion, diced

2 cloves of garlic, chopped

1 tsp thyme, chopped

2 tbsp flour

½ cup white wine (or broth)

4 cups vegetable or chicken broth

4 oz. brie, cut into 1-inch pieces

½ cup milk or heavy cream

Salt and pepper to taste



Toss mushrooms in oil, place on a baking sheet in a single layer, and roast in the oven at 400° F until they begin to caramelize (about 20-30 minutes), mixing halfway

Simultaneously, melt the butter in a pan over medium heat; add onions and cook until tender, (about 5-7 minutes)

Add garlic and thyme, cook until fragrant (about 1 minute)

Add flour and cook for 2 minutes

Add wine and deglaze the pan

Add broth and mushrooms and bring to a boil

Reduce heat and simmer for 10 minutes

Add milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency




What is your favorite soup? We want to hear about it in the comments below!

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