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It's hard to believe, but this rich soup hasn't a drop of butter or cream It came to us from Jeremy Bearman, the chef at Rouge Tomate, a Michelin-starred restaurant in New York known for its healthy and sustainable menu options.
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Butternut squash, apples, potatoes and ginger make this a hearty, healthy soup.
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This heavenly, not-so-heavy mushroom and barley soup, from Jewish cooking author Joan Nathan, owes its rich flavor to copious amounts of fresh mushrooms and snipped dill.
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This smooth butternut squash soup, with the warm flavor of orange, relies on the simplest of ingredients to let the flavor of the squash shine through.
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This convenient and simple recipe creates a supersized batch of healthy, budget-friendly minestrone soup that just happens to be vegetarian.
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Diced vegetables are simmered in beef broth flavored with soy sauce, Worcestershire and paprika.
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Start with potatoes, carrots, onions, and celery, and then you decide what other vegetables go in to the pot. Cream of celery soup and parsley are added once the vegetables are tender.
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Get French Three Onion Soup Recipe from Food Network
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This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009 The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled The end result is a refreshing soup, full of flavor.
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Opo squash, also known as cucuzza or calabash, is simmered with ground pork for a delightful summer soup the whole family will love.
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Frozen vegetables are paired with fresh onion, carrots, potatoes, and mushrooms for a beef barley soup that is both filling and nutritious. Requires 60 - 90 minutes of low simmer time.
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Lightly beaten eggs are gently stirred into a flavorful chicken broth that includes parsley and onion flakes. The resulting soup is light, creamy, and delicately seasoned.