Autumn Eats: Embrace the Season with Shrimp Soup

Autumn is a season of transition, as we bid farewell to the sizzling days of summer and welcome the crisp, cool embrace of fall. It’s a time when nature’s bounty is at its peak, and we can savor the delightful flavors that come with it. One such delicacy that shines in early autumn is the white shrimp. These tasty crustaceans are celebrated for their sweet flavor and tender texture, making them a perfect choice for a heartwarming dish that eases you into the cozier months. Today, we’re bringing you a recipe that’s bound to become a fall favorite – Autumn Shrimp Soup, courtesy of Louisiana Cookin.

Ingredients for Shrimp Soup:

Directions for Shrimp Soup:

  1. Begin by heating 2 tablespoons of butter and fresh lemon juice in a Dutch oven over medium heat. Add your peeled and deveined shrimp to the pot and cook them until they turn pink and firm, which should take about 3 minutes. Once they’re cooked to perfection, transfer the shrimp to a warm plate using a slotted spoon.
  2. In the same pot, add the remaining 2 tablespoons of butter. Throw in your diced celery and carrots, allowing them to cook for about 2 minutes, stirring occasionally. Then, add the sweet yellow onions, cooking for an additional 4 minutes until they become soft and translucent. Now, it’s time to introduce the fresh yellow corn and minced garlic. Cook for 1 more minute, giving an occasional stir to blend the flavors.
  3. Sprinkle in the all-purpose flour and continue to cook for 2 minutes, stirring constantly. Stir in the dry white wine and scrape up all those wonderful browned bits from the bottom of the pot with a wooden spoon. Gradually add the seafood stock, stirring until everything is beautifully combined. Bring this aromatic mixture to a boil.
  4. Now, it’s time to incorporate the hearty components of this soup. Add the diced russet potatoes, drained diced tomatoes, salt, black pepper, and a touch of crushed red pepper. Let it all simmer until the potatoes reach a delightful tenderness, which should take approximately 15 minutes.
  5. Lower the heat to medium-low and return the cooked shrimp to the pot, allowing them to simmer until they’re heated through – this will take about 5 minutes. Your Autumn Shrimp Soup is now ready to be enjoyed.

As the autumn season unfolds and the evenings grow cooler, there’s nothing quite like savoring a warm, hearty bowl of Autumn Shrimp Soup. This dish combines the sweet and tender nature of Louisiana shrimp with the rich flavors of fall, creating a comforting and satisfying meal that you’ll want to enjoy over and over again.So, roll up your sleeves, gather your ingredients, and treat yourself to this delightful fall twist on a classic. With these step-by-step instructions, you’re well on your way to a flavorful autumn experience. Embrace the changing seasons with a bowl of our homemade Autumn Shrimp Soup – it’s a culinary journey you won’t want to miss. Happy cooking!

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A Minestrone Recipe Worth the Time

Winter is upon us, and soup is one of the most comforting and easy-to-make meals around. Particularly, this recipe for smoky minestrone with tortellini and pesto from Food52 is packed with flavor and perfect for a chilly winter day. This is especially true because it only takes about 30 minutes to make and it is packed full of flavorful ingredients like balsamic vinegar, all-natural bacon, kale, and tortellini add a lovely bit of heartiness. The basil or parsley pesto garnish really ties everything together and gives the soup a beautiful flavor profile, meaning that this soup is sure to become a wintertime favorite.

Ingredients for Minestrone

Directions for Minestrone

  1. You’ll start this delicious recipe by heating one tablespoon of extra-virgin olive oil in a large pot over medium heat. Take your 2 slides of all-natural bacon and chop them into small pieces. Add these bacon pieces and cook them for a couple of minutes until they begin to brown.
  2. Next, add two more tablespoons of extra-virgin olive oil along with your chopped garlic, onion, and leek. Continue to cook while stirring occasionally over medium heat until the ingredients have softened. Add your chopped zucchini, celery, carrot, and potato into the pot. Stir the ingredients around for about one to two minutes.
  3. Then, add your vegetable or chicken stock, your cooked chickpeas, and your tomatoes. You’ll want to crush the tomatoes with your gloved hands as you continue. Add a few (generous) pinches of salt and bring the contents of the pot to a boil. Reduce the heat to a light simmer and cook the contents for 30-40 minutes, just until the potatoes are tender.
  4. Add in your tortellini and kale. Continue to cook over a light simmer until both the kale and tortellini are tender and cooked through, which will take about 5-7 minutes. Taste the contents of the pot and add in more kosher salt if you determine that it’s necessary.
  5. One of your garnishes for the final product is a parsley or basil pesto. You’ll start this recipe by chopping your basil or pesto by hand until it’s very fine and minuscule, reducing it down to about ¼ of a cup. As you chop the basil or parsley, you’ll start to incorporate your 2 cloves of garlic, pine nuts, and Parmesan cheese until it has a pesto consistency. Transfer it to a small bowl and stir in one tablespoon of olive oil for your garnish.
  6. Serve the dish garnished with a spoonful of parsley or basil pesto, a few drops of your aged balsamic, and a rather generous sprinkling of grated Parmesan cheese, if you would like.


  • You can easily find fresh tortellini  for this minestrone recipe in the freezer or refrigerator section of most grocery stores, as well as stocking your pantry with a box of dried tortellini. This quick-cooking, stuffed pasta makes for a comforting and hearty meal, without needing to put too much effort into it. In addition, you can use it for easy side dishes,delicious soups, tasty pasta salads, and even appetizers – all you need is 2 minutes and you’re ready to go! With their bold flavors, these recipes are perfect ways to enjoy this type of pasta.
  • If you are looking for a great addition to your recipe, pesto is an excellent choice. You can buy it in jars or in the refrigerator section of your grocery store, but there is nothing better than making it yourself. Fresh basil is available in abundance at farmers’ markets in the summer. Clean, take off the stems, and grind the leaves with nuts and garlic in a food processor. Add oil and you have a versatile sauce that goes well with chicken, pasta, and fish.

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Autumnal Coriander and Sweet Potato Soup Recipe

As it’s the beginning of fall, there’s never been a better time to start incorporating soup into your dinner rotation. Luckily, this recipe for delicious coriander and sweet potato soup from Food52 is so tasty and packed with nutrients that it will boost your immunity and keep you healthy during cold and flu season. This soup is also easy to make and can be easily adapted to your taste preferences as well as serve as a great way to use up any leftover vegetables you have in your fridge. So go ahead and give this soup a try – your taste buds will thank you!

Chickpea Croutons Ingredients:

Sweet Potato Soup Ingredients:

Sweet Potato Soup Directions:

  1. You’ll begin this recipe by preheating your oven to  400° F and laying two unbroken layers of paper towels on top of your kitchen counter. Open your can of garbanzo beans, rinse them with water, and spread them out over the paper towels to dry. Take another set of paper towel sheets and dry the beans as much as possible. Once they’re dried, you’ll transfer them to a mixing bowl.
  2. In another small bowl you’ll mix together your olive oil, spices, and hot sauce for your chickpea croutons. Once it’s mixed, drizzle this over the chickpeas and ensure that they are mixed and coated with the oil and spice mixture.
  3. Afterward, spread the oiled and spiced chickpeas onto a baking sheet that’s lined with parchment paper, place it in the oven, and bake it for 40 to 50 minutes. The idea is to bake the chickpeas until they are crispy in texture and golden in color. Throughout the baking process, use a pair of kitchen tongs to toss the chickpeas so that you can ensure even cooking. Once cooked, remove them from the oven and set them aside to cool.
  4. At this point in the recipe, you’ll start preparing the soup. You’ll do this by heating your olive oil in a Dutch oven or any other heavy-bottomed cooking pan. Add in your onion and shallot and then cook the vegetables over medium heat. Stir occasionally and cook them until the onion and shallot pieces are translucent; this typically takes about 7 to 8 minutes.
  5. Next, you’ll add your garlic cloves, ground coriander, salt, and black pepper to the sautéed vegetables, and cook for an additional two minutes, until fragrant. After two minutes, stir in your sweet potatoes and mix them into the vegetables and spices until the sweet potatoes are coated. Cook for an additional 2 to 3 minutes.
  6. Lastly, pour in your vegetable stock and bring the Dutch oven to a boil. Once your soup ingredients are at a rolling boil, turn down the heat to low, and allow the pot to simmer for about 20 minutes or just until the sweet potatoes are soft.
  7. Once the potatoes are soft, you’ll place the soup in a blender or food processor and purée your soup in batches.After the soup has a smoother consistency, return it to the pot and heat it until it’s warm. If your soup is too thick for your liking, you can add a small amount of water and bring it back to a boil to thin it out.
  8. Once you’re ready to serve, you’ll want to garnish the soup with a handful of your chickpea croutons from earlier, fresh herbs, a pinch of coarse sea salt, and a drizzle of olive oil.
  9. Enjoy!

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The Idyllic Homemade Tomato Soup

After a brisk, challenging day it’s always nice to come home to the simplicity of homemade tomato soup, this easy-to-follow recipe from Pinch of Yum, does just the trick.

The falling leaves of Autumn brings along the sometimes uncontrollable urge to enjoy a hearty soup, and there’s none heartier than the creamy, acidity of a well-prepared Tomato soup. Luckily, this recipe has you using various kitchen staples that are easily-acquired and often found in the average kitchen, such as whole tomatoes, onion, dried thyme and garlic. Though, for a truly wonderful soup pot, it’s suggested that you use fresh bay leaf and cream for a truly rich texture and flavor profile.

This dish is both smoky and sweet, while also being just as creamy as you and your table guests like, all while taking less than an hour to prepare, and a bulk of that cooking time is passive with you either gazing with affection at a pot of simmering tomatoes or preparing a main or side dish on a nearby burner. 


4 slices of bacon, cut into small pieces

2 chopped carrots

½  chopped yellow onion

4 cloves minced garlic

1 ½ tablespoons tomato paste

1 tablespoon flour

4 cups chicken broth

½ teaspoon dried thyme

1 bay leaf

1 28-ounce can whole tomatoes

1-2 teaspoons kosher salt

Fresh cream (optional, though delicious)


  • Begin by frying the bacon in a large soup pot over medium-low heat until the bacon begins to get crispy and browned, totalling around 5-8 minutes.
  • After the bacon is browned, add in your carrots, onion, and garlic into the pot, sautéing for 5-10 minutes until the vegetables are tender and aromatic. Be sure to scrape up the browned edges of bacon from the bottom of the soup pot while you sauté for additional flavor.
  • Once your bacon and veggies are tender, add in your tomato paste, stirring the mixture for a few minutes until you begin to smell and see the paste beginning to brown and caramelize. Once this is noticed, add flour and stir for approximately one minute.
  • Pour your tomatoes and the juice into a bowl, crushing them with your hands. The goal is to use tomatoes of higher quality, often found in cans of whole tomatoes, rather than cans with pre-crushed tomatoes, as they are made from bits and pieces of lower quality tomatoes. Alternatively, you can use a subtle kitchen utensil or gloves to assist you in tomato-crushing.
  • Then, add your crushed tomatoes, broth, thyme, and bay leaf to the soup pot, simmering for 30 minutes. Puree batches of your combined soup and return it all to the pot to cook on low, adding salt to your preference.
  • For added flavor, add in your cream, and serve alongside toasted bread, crackers, or simply a spoon.

In fact, the best pairings for a bowl of this soup are those basking in starch, seasoning, and cheese, such asProvolone toast, a grilled cheese sandwich, or grilled sourdough bread– all of which are great, breaded vessels for soup-dunking. Though,  those wanting a side dish with fiber in addition to organic greens, maybe whip up one of the following side dishes:

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