The word soup originates from the French wourd soupe ("soup", "broth"). Belly warming and comforting soups such as chicken noodle soup have been used for centuries as a "cure" for the common cold. Cold soups are called Gazpacho and can be refreshing particularly on a hot summer day. Home-made soups tend to be much better than store bought soups which tend to be thing and watery and many contain large amounts of salt.
This simple, creamy, comforting chowder combines tender potatoes, sweet corn kernels, and cheese in a lightly spiced milk-based broth. It’s a quick, hearty soup perfect for chilly days, ready in about 30 minutes and serving 4 as a main dish.
Classic gazpacho, the chilled Spanish salad soup, with fresh tomatoes, cucumber, green pepper, olive oil and white wine vinegar. No cooking required, just blend and chill.
Chilled Spanish tomato gazpacho blended from ripe tomatoes, garlic, onion, green pepper, and olive oil, sharpened with vinegar and a hit of paprika. No-cook summer soup served with crunchy garnishes.
Fresh vegetable gazpacho with tomatoes, cucumbers, zucchini, and bell peppers. Quick cold Spanish soup ready in 10 minutes, perfect for summer lunches.
Kettle River gazpacho with fresh tomatoes, cucumber, green pepper, garlic, and chili sauce. A hot-and-spicy chunky version of the Spanish classic that works chilled, room temperature, or gently warmed.
This chilled tomato carrot soup blends fresh tomatoes and sweet carrots with basil, thyme, and a whisper of nutmeg into a silky cold soup for hot summer days. Simmered, pureed, then served ice-cold with a splash of milk for creamy body.
No-cook chunky gazpacho with crushed and diced tomatoes, cucumbers, bell peppers, and a triple citrus-vinegar punch. Vegan, gluten-free, ready in 10 minutes plus chill.
Chunky chili-tomato soup with whole simmered potatoes, fresh tomatoes, yellow onions, and a kick of green and red chili. Naturally vegan, gluten-free, deeply rustic.
Bacon potato soup built on a base of crisped bacon, butter-softened mirepoix, and tender chunks of potato in a creamy milk broth. Cornstarch-thickened, no canned soup required.
Creamy corn-potato soup pureed thick with skim milk, dry milk powder, mustard, garlic, and a touch of honey. Low-fat vegetarian chowder that tastes richer than its calorie count suggests.
Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.
Simple gazpacho with fresh garden vegetables in tomato or V8 juice. Classic cold soup that's vegan, gluten-free, and ready in 20 minutes with no cooking required.
Light Spanish-style cold tomato soup pureed with green pepper, onion, garlic, white wine, and lemon. A refreshing, vegan summer gazpacho served chilled with scallions on top.
Chilled minted pea soup with Boston lettuce and fresh mint, pureed silky and served cold. A vegetarian summer starter that takes 15 minutes on the stove.
A beef vegetable soup made with homemade stock made one day ahead, featuring tender shredded beef, diced vegetables, and fresh herbs. A comforting and flavorful meal loaded with beefy goodness.
Creamy winter squash soup with finely chopped hazelnuts, onions, and a splash of sherry. The nuts add nutty body without any dairy thickener. A simple autumn first course.
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