Wild Rice and Mushroom Soup

 
Wild Rice and Mushroom Soup

August 2nd 2012By Tamar Genger MA, RD

High is protein this Wild Rice and Mushroom soup can be a meal. It sits well for leftovers too.

 

White Bean Soup with Lemon and Garlic Cornbread

 
White Bean Soup with Lemon and Garlic Cornbread

March 12th 2012By Jamie Geller

This slow cooked white bean soup can be set up in the morning and ready for you when you get home from work. Comforting, healthy and satisfying.

 

Tuscan Tomato Bread Soup

 
tomato bread soup

January 9th 2012By Tamar Genger MA, RD

This is probably best using fresh tomatoes, but I wouldn’t know, it is winter and the tomatoes are not as good and plentiful and this is easier and came out fantastic. I will try it with fresh tomatoes and report back in the Summer.

 

Tortilla Soup (Mexican Chicken Soup)

 
tortilla soup

February 3rd 2012By Shifrah Devorah and Zipporah Malka

Jewish chicken soup with a Latin flavor. Who would have thought? A great twist on traditional soup, this also makes a filling weekday dinner.

 

Sweet Potato Soup with Sweet Potato Chips

 
Sweet Potato Soup with Sweet Potato Chips

September 19th 2012By joyofkosher

Cut the sweet potatoes into very small cubes to speed up the cooking time.

 

Spinach-Veal Soup

 
spinach and turkey soup

February 16th 2012By Nechama Cohen

This elegant soup is a great Italian-Chinese combination! You can make the meat as described in the directions. However, if a bit more work does not frighten you it is lovely when prepared in small meatballs!

 

Spiced Chicken & Lentil Soup with Garlic Toast

 
Spiced Chicken & Lentil Soup with Garlic Toast

October 26th 2011By Jamie Geller

 

Slow Cooker Taco Soup

 
taco soup

January 13th 2012By Ari Ross

 

Shiitake, Beef, and Barley Soup

 
Shiitake Beef and Barley Soup

February 29th 2012By joyofkosher

 

Ribolita – Tuscan Bread Soup

 
ribolita

January 9th 2012By Tamar Genger MA, RD

This recipe is very versatile and is a great way to get your greens. The greens can be replaced with any blend of your choice, such as escarole, kale, even cabbage. Enjoy.

 

Red Lentil Soup

 
Red Lentil Soup

November 14th 2011By Tamar Genger MA, RD

 

Pear Soup with Feta, Pecans & Balsamic Reduction

 
Pear-Soup-w-Feta

November 25th 2011By Pam Reiss

This soup works best as a starter—half-cup portions are all you need. The reduced balsamic, feta and pecans add amazing texture and flavor. I like to serve the soup with the vinegar reduction drizzled on top, garnished with the feta and pecans. This way your guests can mix it together or have something different in each spoon!

 

Non Dairy Cream of Broccoli Soup

 
cream of broccoli soup

October 24th 2011By Tamar Genger MA, RD

 

Mother and Child Reunion (Chicken and Corn Egg Drop Soup)

 
chicken egg drop soup

May 6th 2012By Tamar Genger MA, RD

This is the the dish that inspired Paul Simon's song when he saw it on a menu at a NY Chinese restaurant. The next time you hear Mother and Child Reunion you will think about this recipe too.

 

Mom’s Pasta Fagiole

 
vegetable soup

January 2nd 2012By Ronnie Fein

 

Italian Vegetable Soup with Cheese Bread

 
Italian Vegetable Soup with Cheese Bread

October 17th 2011By Jamie Geller

 

Heirloom White Bean Soup

 
 

Curried Squash Soup with Frizzled Leeks

 
Curried Squash Soup with Frizzled Leeks

October 27th 2011By Naomi Ross

Feel free to experiment and use any winter squash or a combination thereof for this delicious soup. Don’t be intimidated by the curry powder – even non-curry fans love this soup, with its subtle background flavors. Garnishing with frizzled leeks absolutely makes this soup and is worth the extra effort!

 

Curried Chicken and Rice Soup

 
curried chicken soup

October 18th 2011By Jamie Geller

This delicious curried chicken soup combines leftover or rotisserie chicken with the bold flavors of coconut milk, curry and lime for a wonderfully light but satisfying meal. It has rice in it too, so it is really a one pot dinner. Serve with some spring rolls or dumplings if desired.

 

Creamy Pumpkin Soup

 
creamy pumpkin soup

October 14th 2012By Chef Laura Frankel

Autumn in Tuscany looks a lot like the neighborhood pumpkin patch. Pumpkins of all shapes, sizes, and colors are piled high. For a big WOW, hollow out a 5-pound pumpkin, rub it with oil, and gently roast it in a 350°F oven until it becomes a toasty brown, about 15 minutes. Serve the finished soup in the pumpkin shell.