Ellie Krieger's Tuscan soup is a weekday winner. Clocking in at only 145 calories and packed with beans and veggies, it's a delicious, healthy lunch option.
This recipe is totally no-fuss. Toss the ingredients together in the slow cooker, set on low, and walk away. Come back 6 to 8 hours later and the flavors will have evolved into a beautiful soup. In a hurry? Cook on high for 3 to 4 hours instead.
The variations on this soup are as endless as the varieties of hard squash you can buy. Alton Brown recommends investing in an Asian vegetable cleaver for chopping the squash, making sure that the vegetable is securely placed on a flat surface so it doesn't roll away.
Alton's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold. Use an immersion blender to mill down the chopped ingredients into a creamy, richly textured soup.
This 30-minute weeknight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve this dish over spaghetti, it turns into Cincinnati-style chili.
In the mood for the cheesy goodness of broccoli cheddar soup but don't want to splurge? Try this lightened-up version, made with fat-free evaporated milk. Leftover soup should be reheated in the microwave rather than on the stovetop, where the cheese will "break" or separate from the broth.
Herbes de Provence are the secret ingredient that bring the flavors of southern France to this soup. When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
This soup is an all-in-one wonder, because you can simply boil the ravioli in the broth as it simmers. If finding escarole is proving difficult, you can swap it for spinach instead.
Roasting Roma tomatoes adds a touch of sweetness to Melissa D'Arabian's hearty soup. Cooking them on a low heat in the oven allows the flavors to develop without losing lots of moisture.
Sun-dried tomatoes add a chewy, sweet, intensely flavored element to this soup, elevating the flavors of red bell peppers even further. The result? A rich, red soup perfect for weeknight dinners all year round.
Gazpacho truly is a dish best served cold. The traditional Spanish soup should chill for at least 2 hours before serving — perfect for a hot summer day.
This delicious veggie soup takes less than 30 minutes from start to finish. Nonfat milk provides a luxurious base without the calories of whole milk, while chopped veggies add texture and pops of color.
