Three cozy soups to try this autumn

The secret to a soup you’ll want seconds of is often in the broth. As vegetables, herbs and seasonings simmer, their flavors come together to form the base of every bowl. That’s why the water you start with may deserve more attention than you think.

Tap water can carry unwanted tastes or odors that get in the way of your intended flavor profile. With filtered water, your ingredients have a cleaner foundation to build on. Whether you’re in the mood for a quick tomato soup or a slow-cooker favorite, these recipes make fall meals easy to look forward to.

Creamy Tomato and Roasted Red Pepper Soup

Roasted red peppers give classic tomato soup a little sweetness and depth. Serve it with grilled cheese for the full comfort food experience.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jar (12 ounces) roasted red peppers, drained and chopped
• 1 can (28 ounces) crushed tomatoes
• 2 cups vegetable or chicken broth
• 1 cup filtered water
• ½ cup heavy cream
• 1 teaspoon dried basil
• Salt and black pepper, to taste
• Fresh basil and a drizzle of cream, for serving

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, until softened. Stir in the garlic and cook for 1 minute more.
2. Add the roasted peppers, tomatoes, broth, filtered water and dried basil. Bring to a simmer and cook for 15 minutes.
3. Blend until smooth with an immersion blender. Stir in the cream and season with salt and pepper. Top with fresh basil and a drizzle of cream.

Slow Cooker Chicken Noodle Soup with Lemon and Herbs

Chicken noodle soup is a classic for a reason. Fresh lemon and parsley give this slow cooker version a brighter finish without losing what makes it comforting.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried rosemary
• 1 bay leaf
• 6 cups chicken broth
• 2 cups filtered water
• 2 cups dry pasta spirals
• 1 tablespoon lemon juice, plus more to taste
• ¼ cup chopped fresh parsley
• Salt and black pepper, to taste

Directions

1. Add the chicken, onion, carrots, celery, garlic, oregano, rosemary and bay leaf to a slow cooker. Pour in the broth and filtered water.
2. Cover and cook on low for about 6 to 7 hours, until the vegetables are tender and the chicken reaches 165°F when checked with a food thermometer.
3. Remove and shred the chicken. Discard the bay leaf, then return the chicken to the slow cooker. Stir in the pasta, cover and cook on high for about 20 to 30 minutes, until the pasta is tender. Stir in the lemon juice and parsley, then season to taste.

Butternut Squash and Apple Soup

Butternut squash and apple are a natural fall pairing. A little ginger keeps this creamy soup from tasting too sweet, while toasted pumpkin seeds add crunch.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2  medium onion, chopped
• 1 large butternut squash, peeled and cubed (about 6 cups)
• 1 medium apple, peeled and chopped
• 1 teaspoon grated fresh ginger
• 2 cups vegetable or chicken broth
• 1 cup filtered water
• ½ cup heavy cream
• 1 tablespoon apple cider vinegar
• 2 tablespoons curry powder
• Salt and black pepper, to taste
• Toasted pumpkin seeds, for serving

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, until softened. Stir in the ginger and cook for 1 minute more.
2. Add the squash, apple, broth and filtered water. Bring to a simmer, then cover and cook for 20 to 25 minutes, until the squash is tender.
3. Blend until smooth with an immersion blender. Stir in the cream or coconut milk and apple cider vinegar. Season with salt and pepper and top with toasted pumpkin seeds.

Your secret ingredient: reverse osmosis water

A flavorful soup starts with the top-quality ingredients you choose, including the water. When a recipe calls for several cups, it’s worth considering the quality of that base just as you would your stock or produce.

Water can have its own flavor, too. Dissolved substances such as iron, copper, salts and minerals can give it a metallic, salty or bitter taste, while other water-quality issues like sulfur and chlorine can affect its smell. Starting with fresh-tasting filtered water lets your intended ingredients shine. 

Reverse osmosis filtration is a great option for getting cleaner water on tap from your kitchen sink, with benefits that extend beyond soup night. Filtered water also helps improve, coffee and tea, rice, oatmeal, ice, smoothies and more. Having it available at the tap makes better-tasting water an easy part of your everyday kitchen prep.

Give every bowl a better start

Good water deserves a place on your ingredient list. Your local Culligan expert can help you understand your home’s water quality and recommend a solution that fits your cooking, drinking and household needs. Get started by schedule your  free in-home water test and consultation today.