Soups

Roasting beets brings out their earthiness; spices add character, and a touch of half-and-half l(or plant-based equivalent) lends creaminess. Cooked shredded beef or roasted garbanzos (vegetarian version) can transform this recipe for Roasted Beet Soup into an entrée.

This recipe for Chicken or Turkey Soup with Corn on the Cob is a bevy of colors, textures and flavors!If you love chicken or turkey for the holidays, it can’t be beat for its entrée appeal or leftover deliciousness. Boasting nutrients galore, you’ll be clamoring for more!

I don’t deny the power of a good stock, and you shouldn’t, either! If you love soup as much as I do, know that a delicious soup doesn’t come easily without a really flavorful soup base. Read ahead to learn the essentials of really good soup this fall …

Creamy looking and tasting soups may not be high in fat and calories after all. This Cucumber-Pepper Buttermilk Soup is a good example. It relies on reduced-fat buttermilk for its salty-sour creaminess, amplified by blended cucumbers and chopped sweet red bell pepper for volume and color.

This recipe for Gazpacho with Baby Shrimp and Bay Scallops adds high-protein, low-calorie seafood that seemingly swim throughout traditional gazpacho soup. It converts this simple, fresh vegetable-based soup, bursting with flavor and texture, into a satisfying lunch or dinner entrée.

Cream soups do not have to be shunned in healthy diets. Just purée a portion of the ingredients and add them back into the soup to thicken or “crème” it. This recipe for “Crème” of Mushroom Soup uses vegetable broth, reduced-fat milk, and a puréed mixture of mushrooms and onions to create a luscious creamy texture and earthy taste.