25 Fall Soup Recipes (2024)

FAQs

How much soup do I need for 25 people? ›

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

Each adult will consume 1 pound of food total; children, about 1/2 pound. The more options you have, the less you need of each; decrease the main course portion sizes by 1 to 2 ounces if served on a buffet.

Use cereal-sized bowls, and don't worry about the place settings looking lame. Put the bowls on a larger plate, with a big cloth napkin folded underneath it to cozy things up. Serve the soup from a pretty pot. Even if you don't own a soup tureen, maybe you have a pretty ceramic pot that will look nice on the table.

Classic Chicken Soup

Classic chicken noodle soup gets a healthy upgrade with low-sodium chicken broth, whole-wheat egg noodles and tons of vegetables. To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients.

What gives vegetable soup that depth of flavor? ›

Tips for Flavorful Vegetable Soup

Flavor the base: We add Italian seasoning and tomato paste to the aromatics and warm them up to bring the seasonings back to life. You could use fresh herbs like thyme or rosemary, or even add a Parmesan rind for more flavor.

Go Bold. A punch of flavor at the end of cooking can make your soup a standout. Mix herbs like parsley, thyme, and oregano, or spices such as cumin, coriander, and cardamom, into some olive oil, and let it infuse for at least an hour or two. Pour it over soup just before serving.

soup or other things like that (think pot roast, chili, etc) would make sense to have about 1quart per serving. Hope this helps. How many servings are in a quart? One gallon will give you about 25 - 30 side portions, one-quart yields 6 -7 servings, one pint serves 3 – 4 and ½ pint serves 1 – 2.

A 14.5-ounce can of ready-to-heat-and-serve soup makes 2 servings (1 cup each).

There are (21) 6 oz servings per gallon which equals out to $. 90 per serving.