There’s nothing quite like pulling out your stock pot or Dutch oven on the first day it’s chilly enough to make soup. The kitchen will soon be filled with the aroma of mirepoix and garlic wafting from the cutting board. If you’re like me, you might even have a whole playlist dedicated to making soup recipes. It starts with “‘Tis Autumn” by Nat King Cole and ends with Dinah Washington’s “September In the Rain.” (OK so it’s a fall playlist, but soup, fall—same thing, right?)

Depending on the recipe, I might make a bouquet garni to flavor the broth. And depending on the day, I might open a bottle of wine. A glass for the chef and a little to deglaze the pan; it’s a win-win. The best types of wine for deglazing depend on the recipe. For heavier soups with red meat, look for a red wine like merlot. Lighter soups with ingredients like lemon or chicken pair wonderfully with pinot grigio. Luckily, this collection has plenty of options from brothy to creamy, veggie-packed to meat-hearty.

To round out the meal, make a crusty bread from scratch or pick up a loaf at your local bakery.

Taste of Home