Find more about soups combined with these topics:
- dinners (45)
- healthy (29)
- lunches (26)
- chicken (17)
- comfort food (16)
- quick & easy (16)
- american (15)
- vegetables (14)
- event planning (12)
Find more about healthy combined with these topics:
All About "soups" and "healthy"
Curried Carrot & Apple Soup
This colorful soup is both simple and delicious. Use apples that cook up soft; McIntosh are great.
Read MoreRoasted Pear-Butternut Soup with Crumbled Stilton
Stilton cheese and pears are a classic combination--the salty milky blue cheese balances the sweet, floral taste of the pears. Roasting the pears and the butternut squash caramelizes their sugar, maximizing their inherent sweetness.
Read MoreChicken Mulligatawny
Mulligatawny, which literally means “pepper water,” is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken.
Read MoreWhite Chili
This fragrant "white" chili is an unusual, delicious alternative to traditional tomato-based chilis. Serve with lime wedges and a dollop of sour cream or a sprinkling of cheese.
Read MoreCurried Corn Bisque
Frozen vegetables are perfect for making soups and we particularly like the fresh flavor of frozen corn. This thick, satisfying soup gets a spicy kick from curry powder and hot sauce, but it's still on the mild side - add more...
Read MoreWatermelon Gazpacho
The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.
Read MoreBorscht
An excellent way of using up root vegetables, Borscht is a sweet and vibrantly pink soup. In their very popular article "The 11 Best Foods You Aren't Eating," The New York Times listed beets as number 1 thanks to all their lovely folates and antioxidants. I admit they recommend eating them raw for maximum nutrition -- but they're still plenty healthy cooked. Plus, when you stir a bloop of sour cream into it, it turns almost fluorescently pink
Read MoreButternut Bisque with Buttered Nuts
Come fall, winter squash are everywhere in farmer's markets and grocery stores, stacked everywhere like an odd assortment of mutant pumpkins. Don't be daunted: pear-shaped butternuts, the best of these vitamin-packed powerhouses, are dense-fleshed and enticingly sweet--plus, they keep well and are available long after summer's bounty has dwindled. This velvety-rich soup gets added sweetness from a bit of maple syrup, and buttery crunch from toasted pecans. Delicious.
Read MoreThe Soup of 1000 Vegetables
This is the method from an old Marcella Hazan minestrone recipe, and it's an economical use of your time, and also a great way to get lots of flavor into the soup, since everything gets to sauté for a nice long time. A really good bowl of soup is less of a recipe than a formula. And the formula is this: a beany something + a starchy something + a tomato something + loads of random veggies + broth. You begin sautéing whatever onion/garlic type thing you're going to use, and then you prep the veggies one at a time and add them to the pot and stir them as they're done.
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