Seasonal soups are a staple of many kitchens in the fall

When the temperature cools off and the leaves start to drop, it’s time to break out the soup pot.

There are dozens of soups of all varieties, from tomato to potato to tortilla to chicken noodle, and everyone has a favorite.

Marietta resident Mary Skoglund, 83, said vegetable is her favorite.

“That’s my main soup,” she said. “In vegetable soup, if you make it good, you have your meat and all your vegetables together. It makes a good meal.”

She said she puts everything possible in her soup.

“Potatoes, cabbage, corn, peas, lima beans, green beans. Any vegetable going, I put it in,” she said.

Although she likes vegetable the most, she makes others that help keep her warm all winter.

“I also make chili and potato soup for myself,” she explained.

The Galley, located on Second Street in Marietta, is a popular place for both lunch and dinner. They serve three soups – French onion, chili and a seasonal soup, which is currently a sweet potato bisque.

Executive Chef Erling Berner said when he’s at home, he enjoys making seafood gumbo.

“We spend a lot of time in Gulf Shores, Ala.,” he said. “We vacation there.”

He said he also made the gumbo when he worked at the Commander’s Palace in the New Orleans Garden District.

“We would make 40 gallons at a time,” he said. “When I make a smaller batch at home, it’s a walk down memory lane.”

Another popular soup destination is Third Street Deli in Marietta.

Manager Jennifer Tinkler said there are soup specials Tuesday through Friday.

“Our most popular is on Thursday,” she said. “It’s Aztec chowder.”

Tuesday’s special is tomato basil, Wednesday has Hungarian mushroom and Friday is clam chowder.

“We also have a random soup every day, including chicken noodle, unstuffed pepper, chicken pepper pot,” she explained. “Our vegetable is doing really well. We also try different things like a reuben chowder. It tastes just like a reuben sandwich without the thousand island dressing.”

The deli serves soups Monday through Saturday, but when she’s at home, Tinkler makes favorites such as chicken noodle and chili.

“I’ve tried a butternut squash, which needs some work,” she said.

She enjoys making these soups because they are universally liked.

“It’s a staple soup, the chicken noodle,” she noted. “The chili is always good in the fall and winter.”

Soup Facts:

¯ There are three classifications for soup.

¯ Clear soups include broths and consommes.

¯ Thick soups include cream soups such as cream of mushroom.

¯ Puree soups include bisques, chowders and cold soups.

¯ Some soups freeze well for a healthy instant meal.

Source: The Culinary Cook.

Broccoli Cheese Soup

(Taste of Home)

¯ 1/4 cup butter, cubed

¯ 1/2 cup chopped onion

¯ 2 garlic cloves, minced

¯ 4 cups fresh broccoli florets (about 8 ounces)

¯ 1 large carrot, finely chopped

¯ 3 cups chicken stock

¯ 2 cups half-and-half cream

¯ 2 bay leaves

¯ 1/2 teaspoon salt

¯ 1/4 teaspoon ground nutmeg

¯ 1/4 teaspoon pepper

¯ 1/4 cup cornstarch

¯ 1/4 cup water or additional chicken stock

¯ 2-1/2 cups shredded cheddar cheese

In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes.

Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted.

Hearty Vegetable Soup

(Country Living)

¯ 1 teaspoon olive oil

¯ 1/2 cup chopped onion

¯ 1 teaspoon minced garlic

¯ 1 pound lean ground beef or turkey

¯ 2-3 small potatoes or sweet potatoes, peeled and diced (can also substitute with cauliflower)

¯ 1 cup chopped celery

¯ 1 cup chopped carrots

¯ 14.5 ounces rotel, or diced tomatoes and green chilies

¯ 15 ounces tomato sauce

¯ 1 cup water

¯ 1-2 Tablespoons balsamic vinegar

¯ 1-2 teaspoons chili powder, more or less to taste

¯ 1/2 teaspoon kosher salt, more to taste

¯ 1/2 teaspoon ground black pepper, more to taste

Heat the oil in a large pot over medium heat. Add the chopped onions and cook for 2 minutes. Stir in the garlic and cook for an additional 1 minute. Next stir in the ground beef and cook until browned. Drain any remaining fat.

Stir in potatoes, celery and carrots, rotel, tomato sauce and water. Bring to a light simmer and then stir in the balsamic vinegar, chili powder, salt and pepper.

Reduce the heat to low and let simmer for about 30-45 minutes (or until the potatoes and carrots are fork tender), stirring occasionally.

Simple Tomato Soup

(Taste of Home)

¯ 2 cans (14.5 ounces each) diced tomatoes with basil, oregano and garlic, undrained

¯ 1/4 cup butter

¯ 1/2 cup finely chopped red onion

¯ 2 garlic cloves, minced

¯ 6 tablespoons all-purpose flour

¯ 1 carton (48 ounces) chicken broth

¯ Grated Parmesan cheese, optional

Place tomatoes with juices in a blender; cover and process until pureed. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in flour until smooth. Cook for 1 minute. Gradually whisk in broth. Add pureed tomatoes; bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 20-25 minutes to allow flavors to blend. If desired, sprinkle with cheese.

Easy Homemade Chili


¯ 1 pound ground beef

¯ 1 onion, chopped

¯ 1 (14.5 ounce) can stewed tomatoes

¯ 1 (15 ounce) can tomato sauce

¯ 1 (15 ounce) can kidney beans

¯ 1 1/2 cups water

¯ 1 pinch chili powder

¯ 1 pinch garlic powder

¯ Salt and pepper to taste

In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.

Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.


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