Soups & Stew recipe collection

Bacon potato soup built on a base of crisped bacon, butter-softened mirepoix, and tender chunks of potato in a creamy milk broth. Cornstarch-thickened, no canned soup required.

Classic Spanish gazpacho with ripe tomatoes, cucumber, green pepper, garlic and white wine vinegar. No-cook chilled summer soup blended in 5 minutes.

Fresh roma tomatoes, fragrant dill, and a kick of cayenne come together in this silky pureed soup you can serve warm or chilled. Ready in 40 minutes with just 101 calories per bowl.

Chilled Spanish tomato gazpacho blended from ripe tomatoes, garlic, onion, green pepper, and olive oil, sharpened with vinegar and a hit of paprika. No-cook summer soup served with crunchy garnishes.

This easy-to-follow recipe uses cheese-filled tortellini, spinach, and asiago cheese to make a tasty dish you will love!

This Italian version of the Mexican favorite was given to me by a friend and former Principal in our district, Ginny Trapani. Buon Gusto!!

Learn how to make Ukrainian Sauerkraut Soup (Kapusniak) with White Beans. This variation is made even more hearty and comforting with the addition of white beans.

Healthy vegan pumpkin soup with butternut squash, aromatic garlic and onions, blended silky smooth for a plant-based comfort meal under 200 calories per serving.

Vegan squash soup blends sweet buttercup squash with apple, onion, and fresh ginger into a silky, dairy-free bowl. No cream needed; the squash and apple do all the work. A cozy, healthy fall starter.

Vegan lentil vegetable soup with mushrooms, potato, carrots, celery, and bell pepper, simmered in herbed broth. Half-pureed for body, lifted with fresh lemon juice.

Creamy corn chowder with bacon, green pepper and a milk-based roux. Mixes fresh corn with creamed corn for sweet richness in 30 minutes flat. Weeknight-ready.

Creamy corn-potato soup pureed thick with skim milk, dry milk powder, mustard, garlic, and a touch of honey. Low-fat vegetarian chowder that tastes richer than its calorie count suggests.

Easy creamy tomato soup thickened with potatoes instead of cream, brightened with oregano, basil, and parsley. Naturally vegan, blender-smooth, and pantry-friendly.

Light and tasty. Serve the soup with a few slices of garlic bread, delicious.

Creamy cauliflower soup made light with low-fat milk and a flour roux instead of cream. Bright lemon juice, a whisper of nutmeg, and pureed florets give it body without the heaviness.

This 15 minute tomato soup was the first tomato soup we made, and it came out deliciously refreshing. Homegrown tomatoes and homemade vegetable stock certainly made the soup taste more flavorful.