Search Results (7,963 found)
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Inspired by leftover frozen pumpkin from autumn, a love for peanut butter, and a look in the cabinets, I created this recipe on a cold night.
Inspired by leftover frozen pumpkin from autumn, a love for peanut butter, and a look in the cabinets, I created this recipe on a cold night.
www.allrecipes.com
With added carrots and green beans, and using non-fat milk, this healthier version of ham and potato soup turns out great every time.
With added carrots and green beans, and using non-fat milk, this healthier version of ham and potato soup turns out great every time.
Ingredients:
potatoes, carrots, green beans, celery, onion, ham, water, chicken bouillon, white pepper, butter, flour, nonfat milk
www.simplyrecipes.com
Rich and creamy spinach soup, with fresh or frozen spinach, onion, potatoes, broth, cream and sour cream. Serve hot or chilled.
Rich and creamy spinach soup, with fresh or frozen spinach, onion, potatoes, broth, cream and sour cream. Serve hot or chilled.
Ingredients:
onion, butter, spinach, potatoes, chicken broth, water, chicken bouillon, half and half, salt, pepper, sour cream
www.allrecipes.com
This Thai-inspired red curry chicken soup uses prepared rice and leftover chicken, making it an ideal choice for a weeknight dinner.
This Thai-inspired red curry chicken soup uses prepared rice and leftover chicken, making it an ideal choice for a weeknight dinner.
Ingredients:
curry, red bell pepper, onion, coconut milk, fish sauce, chicken stock, chicken, basmati rice, cilantro
www.allrecipes.com
This soup for the slow cooker uses a can of potato soup and prepared stock to get you started on you way to a chicken and vegetable soup that will warm your belly.
This soup for the slow cooker uses a can of potato soup and prepared stock to get you started on you way to a chicken and vegetable soup that will warm your belly.
www.allrecipes.com
Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup--perfect for a chilly fall day.
Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup--perfect for a chilly fall day.
Ingredients:
olive oil, onion, carrots, garlic, salt, butternut squash, butter, sage, chicken broth, maple syrup, cider vinegar, cayenne pepper, creme fraiche, chives
www.allrecipes.com
This is a simple clear soup made by simmering carrots, potatoes and ribs in seasoned water for several hours.
This is a simple clear soup made by simmering carrots, potatoes and ribs in seasoned water for several hours.
www.allrecipes.com
Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
Ingredients:
butter, olive oil, onion, carrot, celery, cloves, flour, chicken broth, potatoes, half and half, red peppers, thyme
www.allrecipes.com
This easy cream of asparagus soup recipe is a great way to celebrate the first tender spears of the season.
This easy cream of asparagus soup recipe is a great way to celebrate the first tender spears of the season.
Ingredients:
butter, onion, chicken broth, water, asparagus, cayenne pepper, nutmeg, heavy whipping cream, parmigiano reggiano, lemon
www.allrecipes.com
This thick and chunky soup is a great meal on a cold winter night! The ranch just gives it that little extra zing that is hard to put your finger on.
This thick and chunky soup is a great meal on a cold winter night! The ranch just gives it that little extra zing that is hard to put your finger on.
Ingredients:
smoked bacon, onion, celery, chicken broth, potatoes, flour, ranch dressing, half and half, sour cream, cheddar cheese, green onion
www.chowhound.com
A nice warm, comforting soup...delicious on a cold winter day!
A nice warm, comforting soup...delicious on a cold winter day!
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Matt Lee And Ted Lee and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
butter, olive oil, yellow onions, salt, black pepper, dry white wine, heavy cream, chives