Minestrone has always been a favorite soup, especially with some whole-wheat bread sticks. Add a nice big salad and you have an easy, delightful, nutritious meal.
This cherry-peach fruit soup is a great treat. We love to eat it for a light evening meal along with some cornbread. Sliced bananas are a delightful addition, or a little coconut cream.
This recipe can be a starter for a fancy winter meal or just a good everyday soup for cold weather. I often keep some portioned in the freezer to compliment a quick lunch.
Potato soup was always a favorite when I was growing up. This version is a great company meal for a lunch or lite supper. Be sure and make enough for seconds, ’cause they’ll be back for more!
I consider this soup one of my 10-minute meals (it probably takes more like 15 minutes). One of our favorite options is to trade out the broccoli for asparagus–yum!
Truly, this recipe is a great way to eat your greens, so why not give it a try! Even children will bite for kale in this soup. The richness that comes from the cashew cream adds a special depth.
This Tex-Mex soup is hearty and flavorful and can easily be made with ingredients from your cupboard or freezer. It is a very quick and convenient meal to serve for unexpected company or just your family when you haven’t had time for planning and cooking.
This rich and creamy vegetable soup is perfect for a cool fall or winter day. Made from frozen broccoli, cauliflower and carrots, often called Broccoli Normandy, this soup is an easy meal in less than 30 minutes. All the items needed can be right in your pantry, fridge or freezer.
The creamy base for this soup is red lentils. It comes together quickly and has those lovely East Indian flavors, making a tasty meal for any day of the week or a fine bowl of soup for entertaining.