Recipes like our Pea Soup and Roasted Cauliflower & Potato Curry Soup are comforting, creamy and delectable.
This healthy butternut squash soup would be a wonderful starter for your Thanksgiving meal.
Pea Soup
A simple pea soup makes an elegant start to a spring meal.
Karla Conrad
It’s also a great way to use frozen vegetables when the produce section is looking bleak.
A little tomato sauce and coconut milk give the broth a rich, silky texture.
Serve with a dollop of sour cream or yogurt, if desired.
Karla Conrad
Cream cheese adds the final bit of richness and a hint of sweet tang.
If you’re able to’t find smoked Gouda, smoked Cheddar gives delicious results as well.
If you have a sensitive palate, you’ve got the option to cut back on the spices.
Be sure to use seasonal squash for the best squash flavor.
Serve the duo for a comforting and easy weeknight dinner for the family.
The soup keeps well in the fridge, so save leftovers for lunch or dinner later in the week.
Karla Conrad
A hearty serving of crunchy croutons makes it filling.
The addition of potato (perhaps an old one that’s growing roots?)
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.
Using an immersion blender (or regular blender) gives it a smooth, creamy texture.
Here we use ancho chiles, which are sweet, earthy and relatively mild.
This recipe was originally made for one serving but can be easily adapted to serve more.
Gluten-Free Cream of Mushroom Soup
There’s no cream in this silky mushroom soup.
Pureed potatoes give this vegan mushroom soup its creamy texture.
Be sure to use Yukon Gold–russets don’t provide quite the right texture.
Serve it as a starter or side soup.
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.
Cooking radishes also tones down any bitterness, while leaving plenty of sweet, earthy flavors to enjoy.
Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie
Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis
Diana Chistruga
