Make one of these light, flavor-packed soups the star of your next meal.
Don’t forget to secure your Parmesan rinds!
Adding one to a soup like this adds a rich umami flavor.
Jacob Fox
This healthy chicken soup can be made in an Instant Pot or pressure cooker.
Pureeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal.
Garnish with additional black pepper and chopped fresh thyme, if desired.
Jacob Fox
Cream of Turkey & Wild Rice Soup
Got leftover cooked chicken or turkey?
Cook up a pot of soup!
This recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota.
Serve with a crisp romaine salad and whole-grain bread.
Pureeing some of the hot lentil mixture gives this soup a silky texture.
Serve this with a side salad or a small slice of crusty bread.
If you might’t find them, use skinless almonds and add 1 tablespoon oil and a pinch more salt.
For a final touch, a little bacon crumbled over this easy corn chowder recipe goes a long way.
Use a soup with tomato pieces for a heartier texture.
Look for a brand that’s low- or reduced-sodium, with no more than 450 mg sodium per serving.
Look for a low-sodium soup that has 450 mg sodium or less per serving.
Look for a soup that contains no more than 450 mg sodium per serving.
Serve it with slices of whole-wheat bread or a side salad for a complete and satisfying lunch or dinner.
Norma’s Mushroom Barley Soup
Long-simmered marrow bones give this soup its luxurious flavor.
The texture of the finished soup is hearty–bordering on a soupy risotto.
Here, we blend it with potatoes for a more nutritious take on the classic potato-leek soup.
Garnish with the classic potato soup fixings–bacon, scallions and melted Cheddar cheese.
If you’re able to’t find alphabet noodles, any small pasta (like orzo) will work.
Jacob Fox
Pair it with Grilled Cheese Croutons and be reminded of your childhood lunches!
Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe.
Chopped pecans add a layer of texture to the velvety soup.
Brie Passano
This recipe was originally made for one serving but can be easily adapted to serve more.
We sometimes serve the gazpacho in clear Spanish wine tumblers to show off the rich color.
We love peanuts for their inexpensive price and versatile flavor.
They’re also a great source of protein–1 ounce has 7 grams.
Before serving, blend half of the soup to ensure a thicker base.
Ali Redmond
Photography / Kelsey Hansen, Styling / Sammy Mila
