There’s a time and a place for rich and hearty soups but there’s also a time for light flavorful broths and vegetables like this one.
A mixture of crimini, shiitake and portabello mushrooms is sautéed then puréed for a creamy, rich and earthy soup, perfect for any chilly day.
This soup is like a cross between tomato soup and a grilled cheese sandwich.
A combination of Moroccan spices is used to develop rich deep flavors in this vibrant vegetarian soup.
This recipe combines ground beef with tomatoes, kidney beans and pinto beans for a classic version of soup.
This is not traditional Vietnamese pho, as it is essentially a hybrid between Vietnamese pho and Thai green curry. For a shortcut on a busy night, substitute the chicken breasts for shredded rotisserie chicken.
This creamy soup is perfect for cooler temperatures. I try to keep an assortment of healthier soups on rotation during fall and winter and I recently added this soup with its deep, delicious flavors to my arsenal.
I love this protein packed soup, especially for rainy days. It requires minimal effort and you can sit around in your sweatpants while the house fills with the comforting smell of tomatoes and garlic.
This gumbo recipe with its savory ingredients and spices, will give you and your guests the feel of having experienced a meal on Bourbon Street. It is well worth the time and effort.
Japanese tonkotsu ramen broth is brought to a boil for an extended amount of time, anywhere from 4 hours to 60 hours. In this recipe I opt for the shorter of the times so that you end up with a thinner but still flavorful broth.