There’s a point every fall when soup suddenly stops being something you could eat and becomes exactly what you want for dinner.

The air gets cooler. The days get shorter. Sweaters reappear. And somehow a big pot of something warm simmering on the stove feels like a legitimate life improvement.

Welcome to SOUPTEMBER™. 🍂🥣

We’re kicking things off with four of the classics: Loaded Baked Potato Soup, Creamy Tomato Soup, Chicken Noodle Soup and Butternut Squash Soup.

Nothing unnecessarily fancy. Nothing requiring seventeen obscure ingredients and an emotional-support Dutch oven.

Just four cozy fall soups worth making.

---

🥔 Loaded Baked Potato Soup

Creamy potatoes, smoky bacon and plenty of cheddar make this the heavyweight champion of comfort-food soups.

Serves: 6
Prep: 15 minutes
Cook: 35 minutes

Ingredients

• 6 slices bacon, chopped
• 3 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk
• 2 pounds russet potatoes, peeled and diced
• 1 cup shredded sharp cheddar cheese
• ½ cup sour cream
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• Sliced green onions for topping
• Extra cheddar and bacon for topping

Directions

Cook the bacon in a large pot until crisp. Remove it and set aside, leaving about 2 tablespoons of bacon drippings in the pot.

Add the butter and onion. Cook for about 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.

Sprinkle in the flour and stir for about a minute. Slowly whisk in the chicken broth and milk.

Add the potatoes, salt and pepper. Bring to a gentle boil, reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.

For a thicker soup, lightly mash some of the potatoes directly in the pot.

Turn the heat to low and stir in the cheddar, sour cream and most of the cooked bacon.

Serve topped with more cheese, bacon and green onions because restraint has already left the building.

🔥 DOOZY TIP

Set out the toppings and turn dinner into a loaded potato soup bar. Sour cream, cheddar, bacon, green onions and even crushed crackers all work.

---

🍅 Creamy Tomato Soup

Tomato soup and fall belong together. Add a grilled cheese sandwich and suddenly being an adult doesn’t seem quite so terrible.

Serves: 4–6
Prep: 10 minutes
Cook: 30 minutes

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cans (28 ounces each) whole peeled or crushed tomatoes
• 2 cups vegetable or chicken broth
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• 1 teaspoon sugar, optional
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup heavy cream

Directions

Heat the butter and olive oil in a large pot over medium heat.

Add the onion and cook for about 5 minutes. Stir in the garlic and tomato paste and cook for another minute.

Add the tomatoes, broth, basil, oregano, salt, pepper and optional sugar.

Bring to a simmer and cook uncovered for about 20 minutes.

Carefully blend until smooth using an immersion blender, or blend in batches using a countertop blender.

Return the soup to low heat and stir in the cream. Taste and adjust the seasoning before serving.

🧀 DOOZY TIP

This soup is basically begging for grilled cheese dunking.

Try sharp cheddar, mozzarella or a combination of cheeses, and cut the sandwich into strips for maximum dunkability. Yes, apparently we’ve reached the point where we’re optimizing grilled-cheese geometry.

---

🍗 Classic Chicken Noodle Soup

There are flashier soups.

Chicken noodle doesn’t care.

It’s been showing up for cold afternoons, rainy days and people who need something comforting for generations.

Serves: 6
Prep: 15 minutes
Cook: 35 minutes

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 bay leaf
• 3 cups cooked shredded chicken
• 2 cups egg noodles
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley, optional

Directions

Heat the oil or butter in a large soup pot.

Add the onion, carrots and celery. Cook for 5–7 minutes, until the vegetables begin to soften.

Add the garlic and cook for another 30 seconds.

Pour in the chicken broth and add the thyme, rosemary and bay leaf.

Bring to a boil, then reduce the heat and simmer for about 10 minutes.

Add the shredded chicken and egg noodles. Continue cooking according to the noodle package directions, usually another 6–8 minutes, until the noodles are tender.

Remove the bay leaf, season with salt and pepper, and add parsley before serving.

🐔 DOOZY TIP

A rotisserie chicken makes this ridiculously easy.

If you’re planning leftovers, consider cooking the noodles separately and adding them to individual bowls. That keeps them from absorbing half the broth overnight and transforming your soup into an unexpected casserole.

---

🎃 Creamy Butternut Squash Soup

If one soup had to represent fall in a bowl, this would have a pretty convincing résumé.

It’s smooth, slightly sweet, savory and gloriously orange.

Serves: 4–6
Prep: 15 minutes
Cook: 35 minutes

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, chopped
• 1 carrot, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled, seeded and cubed, about 6 cups
• 4 cups vegetable or chicken broth
• ½ teaspoon dried thyme
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup heavy cream or half-and-half, optional
• Pepitas or croutons for serving, optional

Directions

Heat the olive oil or butter in a large pot over medium heat.

Add the onion and carrot and cook for about 5 minutes.

Add the garlic and cook for another 30 seconds.

Add the butternut squash, broth, thyme, nutmeg, salt and pepper.

Bring to a boil, reduce the heat and simmer for 20–25 minutes, until the squash is very tender.

Blend until completely smooth.

For an extra-creamy version, stir in the heavy cream before serving.

Top with pepitas, croutons or a small swirl of cream.

🍁 DOOZY TIP

Want to push the fall flavor a little further? Add a small pinch of cinnamon or substitute a little apple cider for part of the broth.

Small is the operative word. We’re making soup, not liquefying a candle from the seasonal aisle.

---

🥣 Which Fall Soup Wins?

That’s the cruel part. There really isn’t a wrong answer.

🥔 Loaded Baked Potato when you want indulgent comfort food.

🍅 Creamy Tomato when grilled cheese is obviously coming along for the ride.

🍗 Chicken Noodle when you want the classic that never lets you down.

🎃 Butternut Squash when you want your dinner to taste unmistakably like fall.

Better yet, don’t choose.

There are plenty of cool nights ahead.

Make all four.

🍲 Welcome to SOUPTEMBER™

SOUPTEMBER™ is our excuse to celebrate one of the simplest pleasures of fall: a warm bowl, a good meal and something delicious simmering on the stove.

Throughout the season, we’ll be exploring more cozy soups, easy recipes and wicked good ideas from DOOZY DELISH™.

Because sometimes making life awesome is surprisingly simple.

Grab a bowl. Fill it with something good.

DOOZYDOO™ | MAKE LIFE AWESOME.