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Carrot and ginger soup is dairy free and fully captures the cozy fall feeling in it's bright flavors. 

Carrot and ginger soup is dairy free and fully captures the cozy fall feeling in it's bright flavors. 

With the beginning of fall comes the changing of the leaves, flannels and soup. There is no better antidote on a gloomy, rainy day during fall than a warm bowl of your favorite soup.

Three of the recipes below are college-proof and are simple, delicious and will warm your soul. All ingredients can be found at your local grocery store or Trader Joe’s. All you need is a big pot, your college staple Nutri-bullet and a spoon. 

My mom makes her famous carrot soup as an appetizer every Thanksgiving. It is a staple in our household that makes the whole house smell like fall. Not only does its bright color match perfectly with fall-orange but it also is dairy free.

2 bags of carrots (about 2lbs), peeled and sliced 

Croutons and creme fraiche/Greek yogurt for garnish  

In a large pot, over medium heat, stir olive oil and onions in the pan until translucent and softened (about 3 minutes). 

Add broth, carrots, potato and ginger to the pot. Cover and bring to a boil.  

Next, reduce heat and simmer until the carrots are fork tender (about 20 minutes). 

Remove from heat and transfer to a blender or food processor. Do not gill the blender more than half way (do this in batches if necessary). 

*Be careful when blending hot liquids as the mixture could squirt out of the blender. 

Blend until smooth and transfer to the pan, stir over high heat until hot. 

Add salt and pepper to taste. 

Garnish with rosemary croutons (from Trader Joe’s) and creme fraiche or Greek yogurt for garnish. 

French onion soup has always been my favorite. It is a soup that goes with any season and tastes exceptionally good with a piece of warm bread with melted gruyere cheese. 

3 to 4 yellow onions, peeled and sliced thin 

¾ teaspoon kosher salt, plus more to taste 

1 cup dry white wine (optional if not over 21 years old) 

Baguette and melted gruyere cheese for garnish 

In a large pot, melt butter over medium heat. 

Add onions and ½ teaspoon of salt, and stir until onions are soft (5 minutes).  

Let onions caramelize— adjust heat if onions begin to brown too quickly. Caramelization process should take 45-60 minutes. 

While the onions are being caramelized, heat beef stalk in another pot over medium heat. 

Once onions are caramelized, add wine until boiled. Stir in flour until thickened, about one to two minutes.  

Next, slowly add the warmed broth, the remainder of the salt, pepper, and allow the mixture to boil for about 10 minutes.

Add salt and pepper to taste. 

Cut a piece of baguette and toast with gruyere cheese. Place on top of the soup and enjoy. 

Finally, my chicken tortilla soup recipe is a favorite in my college house. It is simple to make and allows the chef the chance to either spice it up or down depending on preference. 

1 jalapeño (optional, for spice) 

1 14.5-ounce can of roasted diced tomatoes 

1 14.5-ounce can of black beans, rinsed and brained 

2 skinless and boneless chicken breasts

Mexican blend cheese, avocado and tortilla chips for garnish 

In a large pot, over medium-high heat, heat the vegetable oil. 

Next, add onions, jalepaño (optional) and garlic until softened, about 2 minutes. 

Add chicken broth, tomatoes and beans into the pot and bring to a boil, about 7 minutes. 

Once boiled, lower the heat and simmer. Here, add your raw chicken breasts and allow them to cook in the broth for about 20-25 minutes. 

Once the chicken is cooked, set aside until cool enough to be shredded — this can be done by using a fork and scraping away at the chicken breast. 

 Next, add the lime juice of one lime and fresh cilantro. 

Finally, add the shredded chicken back into the pot. 

Add salt and pepper to taste

Garnish with tortilla chips, avocado slices or mixed blended cheese. 

Keep these recipes in your back pocket as we enter the fall season. These seasonal staples can also be made and modified throughout the year. Each of these can be kept frozen up to one month and heated up when desired. Each recipe can be divided in half or doubled. 

Ava Prunier Herman is a staff writer.

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