Sometimes basic is best, as with this simple roasted kabocha squash soup flavored with sage mushrooms. Inspired by all of the beautiful and interesting winter squash that we’ve seen on our recent trips to local farms and pumpkin patches, this soup satisfies my craving for warm comfort foods now that the chilly fall temperatures are here to stay for a while.
This chilled vegetable soup is the perfect light and refreshing meal or side dish during the heat of summer and a great way to use up tomatoes and cucumbers from your garden or market.
In this comforting, creamy soup sans cream, warm hints of curry and ginger round out the natural sweetness of the carrots. It is a healthy, satisfying soup any time of year and it’s a festive spring and Easter meal when served with bunny grilled cheese sandwiches or Annie’s All-Natural Bunny Crackers.
Dress up your pot of chili and pan of cornbread by transforming the duo into a savory cobbler. This twist on the classic comfort food combo of chili and cornbread combines the two foods into one dish.
This roasted tomato bisque is creamy and comforting without being unbearably rich. The swirl of chipotle cream adds some visual pizazz and a subtle smoky and spicy flair that will entice your taste buds.
Squash and pumpkins make eye-catching soup tureens, adding a rustic touch to the tabletop that can’t be recreated with any store-bought ceramic bowls. You can use the squash and soup of your choice. I found that lentil soup and acorn squash pair nicely together for a hearty, warming and healthy meal that is perfect for chilly days.
This colorful and flavorful Mexican soup is super easy to make and can even be done in a slow-cooker. With shredded chicken, beans and veggies it makes a light and healthy meal.
Pozole (also commonly spelled posole) is a traditional Mexican soup made with hominy and meat, such as chicken or pork. This version which comes from my world-traveling friend uses chicken breasts and comes together quickly, but the longer you let it simmer the more the flavors will develop. But in my opinion, it is all of the garnishes that “make” the soup, adding color, texture and a myriad of flavors to each spoonful.
I had some leftover turkey meat to use up so I decided to make a soup. Corn and cilantro were welcome additions. Also, by using brown rice, I incorporated whole grains into the soup so that you have lean protein, whole grains and vegetables with each bite.
This hearty two-bean chowder is a healthy comfort food, perfect for the cold winter weather we’ve been having. Mashing a portion of the beans is a healthy way to make the soup thick and creamy like a chowder.