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Autumn Harvest Soup

There's nothing like a warm bowl of soup to cheer you up on a cold Fall day.  This is a fail-proof soup that will get you in and out of the kitchen quickly so you can get close to the fireplace and watching your favorite college football team. (Go Tigers!)  It's made with delicious canned soup and is a perfect addition to our Squash it to Me event for Sunday Funday!

We enjoyed this soup on a cold Saturday with slices of the Skillet Cornbread with Bacon, Onion, and Cheddar I made last week.  Did you see that post?  No?  Just follow the link.  The recipe is outstanding.

So, here you go, a fall approved recipe that has minimal time in the kitchen!

Yield: 4

Autumn Harvest Soup

prep time: 5 minscook time: 8 minstotal time: 13 mins
A fall soup that requires minimal time in the kitchen!


1 can Yes! Tomato Carrot Bisque
1 can Yes! Butternut Squash Apple Bisque
1 c 2% milk
Garlic Buttered Croutons
1 t fresh lemon juice
1/2 t dried sage


Open both cans of soup.  Pour into a large kettle.  Add milk and stir.  Heat slowly so that the soup doesn't spill over or burn the bottom of the pot. Stir in lemon juice and sage. Ladle into bowls and top with garlic buttered croutons.
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Created using The Recipes Generator

Yes, this is made with canned soup.  I happen to like this Well, Yes! brand of soup.  It's made by the Campbell's Soup Company but they have done a lot to clean this soup up.  I can recognize all the ingredients! 

As a young housewife, soup was often on our budgeted grocery list.  We learned how to make canned soup taste good!  Adding fresh spices, a squeeze of lemon juice, extra protein (rotisserie chicken to the rescue!), and some leftover veggies made the soup taste fresh.  Enjoy the extra time you have not cooking!

See the additional Squash it to Me recipes below and enjoy!

Would you like to comment?

  1. I love shortcuts! This sounds like a wonderful fall soup!


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