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This is an easy recipe for butternut squash and apple soup, especially if you use an immersion blender to puree it!
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Chicken and barley soup with sweet potatoes will keep you warm and full on crisp, fall days. Serve with a nice crusty bread.
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Asparagus stalks sauteed in butter are pureed and combined with milk to form this soup's base. Finish with blanched asparagus tips and dill weed.
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Mild Spanish smoked paprika gives this dish an appealing smokiness.
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This soup has all of the flavors of lasagna without the hours in the kitchen. Thanks to the Instant Pot(R), it is made with minimal effort and fairly quickly.
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Get Tex-Mex Bean Soup with Rice Recipe from Food Network
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A simple but elegant way to use your left over baked potatoes
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Get Broccoli Soup with Cheddar Potato Skins Recipe from Food Network
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Put that fresh spring asparagus to good use in this creamy soup! Asparagus and onion are cooked in chicken broth, pureed, and combined with milk, sour cream, and a little fresh lemon juice.
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Cauliflower and garlic are roasted together to deliver plenty of flavor to this creamy dairy-free soup with leeks and marjoram.
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A hearty soup filled with vegetables and wild rice.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 4 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.