Soup!

[okp]

This link was included in an email I received this morning.

10 Soups You Can Make in 30 Minutes or Less, from Woman's Day Magazine.

The Tuscan Tomato soup sounds delicious! And with the pureed beans, it's probably a lot more filling than regular tomato soup. I may have to try that one this weekend.

Do you have a favorite soup recipe you can

Comments

[moredetails]

Oh that white bean one looks great! Thanks for the link!

[dinder]

Rob used to make Italian Sausage Soup. So yummy!

[okp]

Ooh - that sounds REALLY good! I'm going to print that one.

[dinder]

And I'm going to try a variation of this White Chili next week.

Yellow Squash Soup

[k_t_bug]

This is a Weight Watcher’s recipe, but it's one of my favorites! It's cheap, quick and healthy. Oh, and it’s really tasty! I don’t puree the soup however, as I like my soups with a little more substance to them, and I recommend this recipe that way.

1 Tbl light stick butter
1 1/2 lbs fresh yellow squash, sliced and quartered
1 cup Vidalia onion, chopped
1 (14.5 oz) can chicken broth
1/2 cup milk or fat-free half and half
1 1/2 tsp chopped fresh thyme
1/2 tsp salt
1/4 tsp pepper
2 Tbl freshly grated Parmesan cheese

Melt the butter in a large pot over medium heat; add squash and onion. Cover and cook 13 minutes or until vegetables are very tender. Transfer squash mixture to a food processor; puree until smooth. Return squash mixture to saucepan. Stir in broth and next four ingredients; cook, uncovered, over low heat until thoroughly heated. Serve one cup of soup with fresh parmesan sprinkled on top.

Creamy Carrot Soup

[k_t_bug]

So yummy! It may be healthy, but it tastes pretty darn rich!

2 Tbl olive oil
2 garlic cloves, chopped
3/4 cup onion, diced
1 Tbl ginger, peeled and grated
3 cups carrots, peeled and chopped
4 cups vegetable stock
2 Tbl rice
1 cup plain lowfat yogurt
2/3 Tbl cornstarch
salt and pepper to taste

Using a small stock pot, heat olive oil over medium-high heat. Once hot, add ginger, onions and garlic and sauté until onions begin to soften. Add carrots, stock and rice, and simmer for 30 minutes or until carrots break apart easily. Using a blender or food processor, puree the soup until smooth. Return the soup to the pot, and heat over medium heat. In a small bowl, combine yogurt and cornstarch and blend until well-mixed. Stir this mixture into the soup, being careful not to bring the soup back to a boil. Season with salt and pepper, and garnish with a dollop of plain yogurt.