Strawberries are blended with whipping cream, cinnamon, nutmeg, vanilla extract and sour cream in this elegant chilled soup. Serve garnished with pound cake croutons and fresh berries.
This soup starts with a chicken stock, is made savory with dried herbs, garlic, leeks, and mushrooms, and then finished with a few shredded spinach leaves and grated parmesan. Most of the vegetables are strained out, so it is not really filling enough to
This hearty soup won’t leave you hungry! Chicken broth hosts enchilada sauce, processed cheese, onion and garlic for this soup version of a Mexican inspired favorite. Garnish with shredded cheese and crumbled tortilla chips, if desired.
Zucchini slices and diced red peppers float with tortellini in a beef and sausage broth in this tomato-based soup. Serve with a sprinkling of grated Parmesan.
Made in the classic Italian tradition, this hearty soup combines a white bean puree with a blend of vegetables including cabbage, kale, and Swiss chard, with toasted bread to thicken the mix. It’s reheated (‘ribollita’) and served topped with grated Parmesan and a drizzle of olive oil.
Rivals (a crumb-sized egg noodle) and hard boiled eggs complete this Pennsylvania Dutch recipe for chicken soup with celery and corn fresh off the cob.
A hearty and delicious soup made with black-eyed peas and diced bacon. Serve with fresh baked rolls or biscuits.
Cooked pasta and chopped spinach are combined in this tomato and chicken broth based soup seasoned with a dash of nutmeg.
This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.
Italian sausage, ham and kidney beans are the bulk of this tomato-based soup with a splash of pepper sauce and a dash of Worcestershire.