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cooking.nytimes.com
This is not your average broccoli soup Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself
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A fresh raw cucumber soup is loaded with vegetables and is pureed with avocado for a creamy dairy-free meal.
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The bright flavors of butternut squash, carrots, and tomatoes mingle together in this comforting fall soup that's perfect for vegetarians.
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This rich and creamy potato soup with Cheddar cheese, hash brown potatoes, and bacon is comfort food at its finest.
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A lemon-mint yogurt brings refreshing flavor to Chef John's red lentil soup that's so satisfying, it doesn't need meat.
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This basic dal (Indian lentil soup) recipe makes a hearty and healthy dish that leaves you satisfied without overfilling you.
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This meatloaf recipe uses golden mushroom soup both in the meatloaf and to make a gravy to serve over the meat.
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Cream of mushroom soup helps make this a quick and tasty meal your family will love.
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If your pantry is stocked with canned cream of mushroom soup, beef gravy and Marsala wine, tasty gravy is always just minutes away.
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In this casserole recipe, cooked rice is baked with canned tuna, mayonnaise, cream of mushroom soup, hot sauce, and jalapeno pepper to make a dish even the family cat will love.
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A bed of rice, okra and cream of mushroom soup makes a flavorful nest for baked chicken.
cooking.nytimes.com
There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins My mother would make soup just this way; she served it in the pumpkin, too We kids looked forward to it every year