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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for curried cauliflower soup is quick and easy to prepare, is perfect for cold evenings, and fits into a paleo-lifestyle.
cooking.nytimes.com
This Liberian peanut soup, recipe courtesy of Helene Cooper, should satisfy peanut butter lovers, as well as anyone who wants a thick, rich, meaty dish.
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This creamy pumpkin soup is perfect for those following a keto or low-carb diet, and the whole family will love it! Use bone broth or chicken stock, whichever you have on hand.
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A traditional Scottish dish, this chicken and leek soup is flavored with thyme and thickened with barley.
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Ground beef and a package of frozen vegetables are your two main shopping list items for this quick-to-make soup. The hearty, flavorful broth is made with tomato sauce, dry onion soup mix, and a teaspoon of white sugar.
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Chicken noodle soup is a universally loved comfort food. Here's an Asian-inspired rendition with vibrant notes of lime, ginger and chili.
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Canned tomato soup becomes homemade when you add fresh onion, garlic, basil, and grated Parmesan cheese. Add milk or water if soup is too thick.
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A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan on top is optional.
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Elegant. Garnish with a slice of lemon and a mint leaf.
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Imagine all your favorite baked potato toppings—bacon, cheddar, sour cream, green onions—in a spoon.
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