There are plenty of ways to keep warm as autumn approaches — wool sweaters, warm knitted blankets, and sitting around bonfires, to name a few. But one of the most delicious ways to stay cozy is to turn on the stove and make something that will warm you up — and more often than not, that means soup.

Soup is particularly great because it’s often so easy: Place ingredients in a big bubbling pot and let them simmer largely unattended until it’s time to eat. Whip up a lastminute salad and toast some bread, and voilà. Dinner is ready! During the harvest season you have access to a myriad of fruits and vegetables that are ready to be picked and put right into your dish. Not to mention, there’s really nothing like curling up on your couch with a hot bowl of brothy goodness, whether it includes sweet potatoesbutternut squash, or pumpkin — or maybe all three.


Heat butter and oil in a large pot or Dutch oven over medium-low heat. Add onion, shallots, and leek. Cook, stirring occasionally, until tender, 8 to 10 minutes. Add tomatoes, milk, cream, saffron, and red pepper flakes. Bring to a boil over high heat. Reduce heat and simmer, uncovered and stirring occasionally, until flavors are blended, and soup is slightly thickened, 30 to 40 minutes. Season with salt and pepper.


  • 3 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 1 1/2 c. chopped yellow onion (1 large)
  • 3/4 c. chopped shallots (2 large)
  • 1 c. chopped leek, white and light green parts only (from 2 large)
  • 3 (28-ounce) cans crushed tomatoes
  • 4 c. whole milk
  • 2 c. heavy cream
  • 1/2 tsp. saffron threads
  • 1/4 tsp. crushed red pepper flakes

Kosher salt and freshly ground black pepper

Grated Parmesan and chopped fresh flat-leaf parsley, for garnish