Thanks to convenient ingredients like canned beans and frozen vegetables, these soups come together in just 20 minutes.
To make prep even faster, opt for pre-cut broccoli florets.
Serve with plenty of crusty bread for dipping.
Photo:Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well here too.
Lemony Chicken & Rice Soup
The Greek lemon-chicken soup avgolemono is the inspiration for this 20-minute recipe.
Eggs and lemon are tempered into the broth to add richness and creaminess.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
We cook the vegetables in the oil from the sun-dried tomatoes for more complex flavor.
Its packed with vegetables and orzo, too, so its very satisfying.
Add freshness with a handful of baby spinach at the end.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
This recipe can easily be doubled to serve two and use the whole package of noodles.
Look for a soup with chunks of tomato for a more satisfying texture.
Creamy Cucumber Dill Soup
This no-cook soup is made in the blender in 15 minutes.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
A combination of avocado and yogurt gives juicy cucumber just the right amount of creaminess.
And a sprinkle of radish on top adds color and crunch.
This brothy soup is finished with a bit of heavy cream for body and richness.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Serve with crusty bread for dunking.
Garnish with your favorite toppings, such as sour cream, avocado and tortilla chips.
Make a double batch so you could have quick meals all week long.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Serve with warm whole-grain pita bread for a quick lunch or dinner youll make again and again.
Easy Butternut Squash Soup
This easy soup gets its creaminess from pureed squash and fat-free evaporated milk.
A bit of brown sugar adds a touch of sweetness.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Johnny Autry
Brie Passano
Carolyn A. Hodges, RD
