I love fall. I love when all of the leaves change. I love wearing sweaters and cute boots, and I love that it's the start of my favorite time of the year. I also love walking around in the cool, crisp air and then coming home to a hot meal. What better dish to warm you up than soup? I have found five 5-ingredient soups that I think are perfect for fall or any other time of the year.

Corn and Bacon Chowder

Although at first glance this recipe may seem more like a summer soup, the creamy corn and crunchy bacon make it good for any season. This soup would be good served in a warm bread bowl or with fresh baked bread.

Corn and Bacon Chowder

To capture the freshness of yellow jewel-like corn without the fuss of shucking ears or cutting kernels off the cob, use packages of frozen baby gold and white corn. This chowder is so wonderfully sweet with the frozen corn that our taste testers gave it our highest rating.

Prep time: 14 minutes
Cook time: 14 minutes

Serving size: 6
Calories per serving: 181

Ingredients:
2 bacon slices
1/2 cup refrigerated prechopped celery, onion, and bell pepper mix
2 (16-ounce) packages frozen baby gold and white corn, thawed and divided
2 cups 1% low-fat milk, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) reduced-fat shredded extra-sharp Cheddar cheese (such as Cracker Barrel)
freshly ground black pepper (optional)


Directions:

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.

2. Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.

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Easy Vegetable Soup

What do you get when you take some carrots, potatoes, green beans, and other delicious veggies? A yummy fall soup. This vegetable soup can easily be made into a hearty meaty soup too. Just add the meat of your choice to the other ingredients and enjoy!

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Easy Roasted Carrot Soup

Are you looking for an impressive, colorful soup that's extremely easy to make? Do you love carrots? If you answered yes to either or both of those questions, this healthy soup is perfect for you! The combination of carrots, broth, and olive oil is amazing!

Easy Roasted Carrot Soup

Serving size: 5
Calories per serving: 576

Ingredients:
8 large carrots washed and peeled
1 quart vegetable or chicken broth
4 tablespoons olive oil
salt, pepper and herbs to taste
pinch ground cayenne pepper


Directions:

1. Preheat oven to 425°.
2. Spread carrots on a baking sheet with 2 tablespoons of olive oil, making sure that each carrot is well coated. Roast for 30-45 minutes, until the carrots have brown edges and have released their juices.
3. Remove carrots from oven and put into blender with the broth (make sure not to over-fill blender). Puree the soup, and pour into a saucepan. Heat the soup, add some salt and pepper, any herbs and the cayenne. Serve with an herb garnish and a drizzle of olive oil.

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Chicken Ramen Soup

As a recent college grad, I know the importance of eating cheap. This recipe takes basic ramen noodles to the next level with chicken, carrots, and bok choy! This cheap and easy recipe is perfect for anybody on a budget.

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Egg Drop Soup

Egg drop soup is one of my favorite kinds of soups. Whether you're feeling Asian-inspired or you just want a tasty treat, this recipe will not disappoint.

Egg Drop Soup

Author: Joy Boss

Serving size: 3
Calories per serving: 650

Ingredients:
3 cups chicken broth
1 teaspoon salt
1 dash white pepper
1 medium green onions, chopped (with top)
2 eggs, slightly beaten


Directions:

1. Heat chicken broth, salt, and white pepper to boiling in a 2-quart saucepan.
2. Stir green onions into eggs.
3. Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds.

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