These creamy soups highlight the flavors of spring.
Be sure to use fresh curry powder when making this soup.
Not sure if yours is fresh?
Photo: Ali Redmond
fire up the jar: the aroma should meet your nose immediately.
Serve with flatbread or whole-wheat rolls.
Pea Soup
This simple pea soup recipe makes an elegant start to a spring meal.
It’s also a great way to use frozen vegetables when the produce section is looking bleak.
Using a slow cooker makes this low-calorie recipe easy to execute.
Creamy Chicken & Mushroom Soup
This creamy chicken and mushroom soup is easy to make.
The mix of vegetables and thyme adds richness, while the bone-in chicken flavors the broth.
Don’t be afraid to keep blending the soup-more air yields tastier, frothier soup.
Garnish with additional fresh rosemary sprigs, if desired.
Top it with a dollop of creme fraiche or plain yogurt and serve warm or chilled.
Vegetarian Potato-Kale Soup
This healthy soup recipe has a rich, yet light and velvety texture.
Serve with crusty bread and a glass of wine for a cozy meal.
Using an immersion blender (or regular blender) gives it a smooth, creamy texture.
Creamy Asparagus-Potato Soup
In this fast asparagus soup recipe, potato adds creaminess without adding cream.
Double or triple this soup and freeze the leftovers for a quick lunch.
If you might’t find smoked Gouda, smoked Cheddar gives delicious results as well.
Creamy Sun-Dried Tomato & Spinach Soup
Loaded with umami from tomatoes, creaminess (and fiber!)
from beans and bright flavor and satisfying mouthfeel from lemon, this vegetarian-friendly soup is compulsively eatable.
And it could be on your table in 30 minutes.
Once tender, they’ll blend right in.
Plus, they contain prebiotic fiber to help feed the good bugs in your gut.
Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
We reserve the asparagus tips to pan-fry with peas for a bright green garnish.
The broccoli florets absorb the creamy soup base, while the chicken stays tender.
The pudgy brown mushrooms called cremini are generally firmer and richer-tasting than common white mushrooms.
Nothing soothes, nourishes and comforts like homemade chicken broth.
Canned broth is a handy when you need a quick soup, but homemade delivers maximum flavor.
The bay leaf gives it a depth of flavor.
Top this simple soup with celery leaves and a drizzle of half-and-half.
Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis
Charlotte & Johnny Autry
Jennifer Causey
Fred Hardy
