5 Fall soups to warm your heart…and your belly!

Happy Fall to all! I don’t know about you, but here at BED|STU Headquarters, we’ve been obsessing over soups this season, so we put together a list of a few different soup recipes for you to try! Make these recipes with your family to create a fun experience together and eat some delicious soup this season!

Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds


Creamy Parmesan Tomato and Spinach Tortellini Soup

A creamy tomato soup with cheese tortellini, spinach and plenty of parmesan cheese that is pure comfort food on a chilly day!


Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Cheddar Apple Beer Soup with Brie

  • 2 tablespoons olive oil
  • 1 sweet onion (chopped)
  • salt and pepper (to taste)
  • 2/3 cup apple cider
  • 2 small Honeycrisp apples, or 1 large (chopped)
  • 2 teaspoons fresh thyme (chopped), or 1/2 teaspoon dried
  • 1 (12 oz.) beer (she used pumpkin ale)
  • 2 cups low-sodium chicken broth
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup flour
  • 1 cup whole milk
  • 1 cup shredded sharp cheddar cheese
  • 8 ounces brie (rind removed and cubed)

Cinnamon Pecan Oat Crumble

  • 1 cup old fashioned oats
  • 1 1/2 cups whole raw pecans
  • 2 tablespoons flour
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 6 tablespoons unsalted butter (softened)

To make crumble:

  1. Preheat oven to 350 degrees F
  2. Working on a greased cookie sheet or pyrex dish, add the oats, pecans, flour, brown sugar, cinnamon, and salt.
  3. Add the softened butter and use your fingers to crumble into the oats mixture until everything is moist and the butter is evenly distributed.
  4. Bake for 20 minutes, stirring halfway through cooking, until crisp is golden brown and smells amazing! I like to serve this warm, so I make it while the soup simmers.

To make the soup:

  1. Heat a large soup pot over medium heat. Add the olive oil.
  2. Once hot, add onions and a pinch of brown sugar
  3. Season with salt and pepper
  4. Cook for about 5 mins, stirring frequently, until softened
  5. Slowly add the apple cider, let it cook into the onions, add more and continue to cook until the onions are caramelized
  6. add apples and thyme to the pot and cook over medium heat, stirring until softened, about 8 minutes
  7. Add in any remaining apple cider, beer, chicken broth, and cayenne
  8. Bring to a simmer and cook 5-10 minutes or until the apples are tender *(this is when I bake the crumble)
  9. Meanwhile, whisk the flour into the milk until smooth and set aside
  10. Once the apples are soft, puree the soup until chunky/smooth or completely smooth (whatever you prefer)
  11. Return the soup to the stove and bring to a low boil
  12. Whisk in the milk mixture and boil until the soup thickens slightly, about 5 mins.
  13. Stir in the cheddar cheese and brie until melted and smooth
  14. Simmer the soup about 5 mins or until ready to serve
  15. Ladle the soup into bowls and top with the cinnamon pecan crumble (and some extra cheese too!)
Nutrition Facts: Calories: 709

Slow Cooker Potato and Corn Chowder

The easiest chowder you will ever make. Throw everything in the crockpot and you’re set!

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