Whether you use mushrooms, broccoli or cauliflower, vegetables are the star of these soups.
Weve used full-fat coconut milk, which yields a decadent, silky soup.
Creamy Garden Tomato & Quinoa Soup
This hearty garden tomato soup is loaded with vegetables.
Photo:Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
To thicken the soup, we puree it before adding the quinoa.
Serve with crusty bread or grilled cheese for dipping.
Serve with a side salad or crusty bread for dipping.
Brian Woodcock; Styling: Cindy Barr
The tamarind onion garnish, adapted from Chef Sam Fore in Lexington, Kentucky, is a showstopping condiment.
If you have any left over, theyll make your next-day turkey sandwiches sing!
Serve this easy dinner with baguette slices.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
The result will be creamier than if you use starchy varieties like russets.
Using an immersion blender (or regular blender) gives it a smooth, creamy texture.
Be sure to brown the mushrooms well as thatll add even more depth to the soup.
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen
The boost of flavor from maple syrup, apple-cider vinegar and spices makes all the difference!
We love peanuts for their inexpensive price and versatile flavor.
Theyre also a great source of protein1 ounce has 7 grams.
photographer: Jennifer Causey, food stylist: Ali Ramee, prop stylist: Claire Spollen
(And the slow cooker does most of the work!)
To get the silkiest texture, puree the soup in a blender rather than using an immersion blender.
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen
Ali Redmond
Ali Redmond
Photography: Caitlin bensel, Food Styling: Emily Nabors Hall Prop Styling: Julia Bayless
Marty Baldwin
Jacob Fox
Carolyn Hodges, M.S., RDN
Ali Redmond
