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Almost-Instant Hot Kimchi

(Food & Wine, December, 2011)

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Asian Rice Noodle and Shrimp Soup

(Health, October, 2010)

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Beef and Barley Soup

(Martha Stewart Living, October, 2011)

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Black Bean Soup With Avocado, Orange, and Cucumber

(Sunset, February, 2011)

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Brodo (Beef Broth With Tortellini and Parmesan)

(Saveur, March, 2012)

Brodo (Beef Broth with Tortellini and Parmesan)
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Butternut Squash Soup With Ginger

(Bon Appétit, October, 1998)

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Cannellini Bean and Kale Soup

(Fine Cooking, February/March, 2010)

This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.
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Caramelized Onion Soup With Onions to Spare

(Everyday Food, March, 2012)

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Carrot-Ginger Soup

(Health, May, 2012)

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Carrot-Ginger Soup With Chile Butter and Roasted Peanuts

(Bon Appétit, May, 2010)

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On September 22, 2012, 6:21 am PattyAB said:

no peanuts and used olive oil and yogurt to replace butter. Increased ginger as reccommeded, Added a dash of masala and ceyenne to give a slightly sweet & spicey taste excellent


Chicken and White Bean Soup

(Cooking Light, April, 2011)

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Chicken Noodle Soup

(Saveur, October, 2010)

Chicken Noodle Soup
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Chicken Soup with White Beans, Farro, and Escarole

(Fine Cooking, December/January, 2011)

This Italian take on chicken noodle soup is hearty, earthy, and delicious. Chock full of farro and beans, it feels more stew-like and less brothy.
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Chilled Avocado Soup With Seared Chipotle Shrimp

(Cooking Light, June, 2011)

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Cleansing Ginger-Chicken Soup

(Bon Appétit, January, 2012)

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Curry Ginger Butternut Squash Soup

(Cooking Light, September, 2004)

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Garlic Soup With Sautéed Scallops

(Food & Wine, May, 2010)

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Jalapeño-Ginger Butternut Squash Soup

(Sunset, October, 2006)

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Kale and Cannellini Soup

(Bon Appétit, November, 2010)

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Moroccan Carrot Soup

(Bon Appétit, April, 2010)

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Potato, Leek and Broccoli Soup With Pancetta Crumbs

(Food & Wine, November, 2010)

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Pumpkin Soup with Sage and Gruyère Croutons

(Fine Cooking, October/November, 2010)

Large sage-laced Gruyère croutons offer a crunchy contrast to this silky, creamy soup.
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Roast Butternut Squash Soup With Apples And Garam Masala

(Cooking Light, November, 2008)

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A good source of Vitamin A.

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Roasted Butternut Squash Soup

(Bon Appétit, January, 1996)

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Healthful Info:

Rich tasting, satisfying soup with little fat. Good Vit A source

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On September 28, 2007, 2:07 pm pam said:

Fall is here and that means soup is back on the table. This is the perfect fall soup with the rich hearty flavors of Butternut Squash. But you don't have to limit the soup to just butternut squash. I made a variation with Kabocha squash that was simply fabulous - bowl licking good.


Shrimp, Ancho Chile, and Pasta Soup (Sopa seca de Camarones y Fideos)

(Sunset, January, 2008)

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