4 Thanksgiving & Fall Soup Recipes
We’re hosting Thanksgiving this year, so I am ALL kinds of crazy preparing. Soup is a winner in our house and my son and husband request it constantly. I’ve created four fall soups in anticipation of a busy Thanksgiving week and wanted to share what I came up with.
I also am excited to share some tablescape inspiration from one of my favorite shops, Bloomist, who has gorgeous and timelines pieces that are great for both the holidays and the everyday. I love finding shops that inspire nature and bringing it, which is exactly what Bloomist is all about. Additionally, they carry items for the home, garden, and kitchen, which makes it a destination to shop all the good categories at once. Life hack right there!
Let’s set up the fall soup tablescape…
To decorate your table to perfectly accompany any fall soup, the below options are TO DIE FOR. The rough-edge linen tablecloths and napkins paired with beeswax candles and classic white candle holders are such a fun way to use items that you don’t need to put away after the holidays.
I love mixing materials of wood, cloth, and ceramic. It makes everything feel collected as opposed to matchy-matchy.
If you’re looking for evener more …
I also have a great gardener’s gift guide with similar items from Bloomist that you (and any level of gardener will LOVE). Check that out HERE.
- These white Moroccan candlesticks are so versatile – you can put them on the table, the mantle, or even outside while dining alfresco. I love them with the colorul beeswax candles for some unexpected fun.
- Wooden serving utensils are able to be dressed up and down, and I think they are a must for every home. This is a fantastic holiday gift as well, but something you can use to make your table more casual and earthy, while still having a sophisticated and polished feel.
- Linen tablecloths feel so elevated wihtout pretention. I love the frayed edge on these and the color options, as well as the way they drape over the corner of a table.
- The twisted beeswax candles have my heart. Beeswax is the only way to go for a candle, and these are so fun. I envision a monochromatic look for Thanksgiving and a mixed color centerpiece for Christmas. These are really timeless, so I’ll be stocking up to keep them on hand for dinner parties.
- What is a fall soup without a pretty linen napkin laying over the soup plate? Nothing. In all seriousness, I find that less and less people take the time to use real cloth napkins, and what a shame. These make all guests feel though of, and I like that.
Now, onto our soups – I know you’ll love these as much as we do!
Four Fall Soups for Thanksgiving
Each of these Fall soups is inspired of course by the garden and whole natural foods. I tried to keep dairy to a minimum, and veggies as a focal point. I can’t wait to hear about which ones you are most excited to try!
Roasted Cauliflower and Red Pepper Bisque with Wild Rice
1 large head of cauliflower
Salt to taste
1 red bell pepper chopped
1 Tablespoon granulated garlic
2 Tablespoon olive oil
4 cups chicken stock
1/2 cup heavy whipping cream
1 cup cooked wild rice
Toss cauliflower in 1 Tablespoon of olive oil and granulated garlic, then roast in a 400F oven for 20 minutes/ until tender. Meanwhile, sautee red pepper in remaning olive oil with a pinch of salt until soft.
Puree cauliflower and red pepper with 1 1/2 cups of chicken stock, then transfer to a pot on the stove. Add rest of chicken stock, more salt to taste, wild rice and whipping cream. Let summer for 5 minutes, then enjoy.
Classic French Onion Soup
4 Tablespoons butter
1.5 lbs yellow onions sliced
1 teaspoons salt
1 teaspoon sugar
1/4 cup sherry
6 cups beef broth
2 sprigs thyme
1 slice of crusty bread
2 teaspoons mayo
1/4 cup gruyere cheese
Melt butter in your heavy pot and then add sliced onions and salt. Let caramelize on low heat for as long as it takes – probably 45 minutes stirring occassionally. You don’t need sugar if you go low and slow with heat. Add stock, sherry, and thyme, bringing to a simmer. Let summer about 20 mins, partially covered.
To place atop or within your soup, prepare a slice of bread with mayo and cheese and broil for about 4 minutes. Enjoy!
Potato Leek Fall Soup
- 2 leeks
- 1 onion
- 3 russet potatoes peeled and chopped
- 1 tablespoon butter
- 4 slices bacon
- 30 oz water
- 2 tablespoons of buillon
- 1/4 cup milk
- 1/4 teaspoon yellow curry powder
- 2 tablespoons parsley
First, cook bacon in your heavy pot, then set aside for crumbling. Sautee leeks and onions in the bacon grease and a little olive oil if needed on medium heat.
Once leeks are soft and fragrant, add butter and potatoes, water and buillon. Bring to boil, then reduce heat to simmer for 15 mins, or until potatoes are soft. Turn off heat, add milk and curry and let sit on burner with lid on for about 10 minutes. Add parsley to garnish and enjoy!
Butternut Squash Soup
1 large butternut squash
2 Tablespoons melted butter
1 Tablespoon brown sugar
5 cups chicken broth
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup coconut milk fat (from bottom of can)
Slice your butternut squash in half, and roast at 400F cut side up with melted butter brushed on and brown sugar sprinkled. Roast for about 60 mins, or until fork tender.
Scoop squash from peel and blend with 1 cup of chicken broth. Let that rest and warm your pot on the stove, adding onion, carrots, and celery until fragrant. Add your squash and the rest of the broth to pot, bring to low boil then reduce to simmer and add spices and coconut milk, allowing to combine about 15 minutes.
I hope you have a chance to try these stunning soups, which I love adorning with edible flowers.
Featured here (in order of appearance) are: nasturtium leaves, nasturtium flower, pansy, and violas with sage.
For more edible flower ideas, I have a great post HERE for you.
*Thank you to Bloomist for sponsoring this post*