A transparent soup that defies expectations and delivers maximum flavor in the most elegant way possible There's somethi ...

Take your preferred protein — rotisserie chicken, canned beans, quick-cooking salmon filets — then, instead of sides, add ...

Some of these store-bought vegan soups are heartier with chunks of veggies, while others are more puree-like. But all of them ...

You will need 6 cups of broth for the soup and any leftovers can be stored in the fridge for a few days or frozen. To make the soup: Warm the olive oil in a large, heavy-based pot.

While the soup is cooking, blend 1 cup (packed) finely chopped basil, 2 Tbsp. finely chopped chives, 2 Tbsp. finely chopped mint, 4 Tbsp. extra-virgin olive oil, 2 Tbsp. finely grated Pecorino ...

There’s a feeling of calm that comes whenever I’m eating a bowl of soup. During periods of uncertainty — especially this one — I crave a little solace. There are, of course, tons of ...

1/2 cup diced carrot 1 large garlic clove, minced 1 tsp herbes de Provence (see Note) 5 1/2 cups chicken or vegetable broth 1 (14 oz./398 mL) can diced tomatoes 1/3 cup pearl barley • a few ...

Soup has a reputation as cold-weather food, but why? Soup is for all seasons. Use winter or spring vegetables — broccoli, cauliflower, cabbage, Brussels sprouts, rutabaga, leafy greens.

3. Add the olive oil and chopped vegetables to the pot. Seasoning to taste with salt and pepper, cook the vegetables until they are soft but not caramelized, about 4 to 5 minutes.

The saltiness of the soup will depend on the stock you’re using so don’t over season at the beginning. You can’t go wrong serving this slow cooker chicken and vegetable soup up with a nice ...

While any sweet potato soup is a win, grab a can of sweet potato minestrone if you can find it. You’ll score even more vegetables and nearly 10% of the DV of potassium per cup.