Latest recipes with photos
Creamed Tomato Soup
Creamy tomato soup made from scratch with ten ripe tomatoes, onion, thyme, and basil, blended silky and finished with cream, milk, and a swirl of butter. A rich, homemade bowl made for grilled cheese.
Easy Cream Tomato Soup
Easy cream of tomato soup made from scratch with just four ingredients: tomato juice, milk, butter, and flour. A homemade alternative to the canned version, ready in 25 minutes.
Cold Spicy Tomato Soup with Avocado & Chives
Cold Spicy Tomato Soup with Avocado and Chives recipe
Basic Red Gazpacho
Basic red gazpacho is the classic Andalusian chilled tomato soup: ripe tomatoes, red bell pepper, cucumber, garlic, and stale bread blended with sherry vinegar and olive oil. No cooking required.
Basic Yummy Gazpacho
No-cook gazpacho made with Roma tomatoes, cucumber, red bell pepper, garlic, and white wine vinegar. Five-minute blender soup, vegan, naturally low-calorie, and ready as soon as it chills. Summer in a glass.
Barb's Best Gazpacho
Gazpacho done right: ripe tomatoes, cucumber, and peppers blended smooth, then topped with the same vegetables finely diced for crunch. A no-cook chilled soup with lime, Tabasco heat, and an optional vodka kick.
Chilled Curried Pumpkin Soup
Chilled curried pumpkin soup purées spiced pumpkin with butter-sautéed onions, bay, and nutmeg, then thins with milk for a velvety bowl that works hot or cold. A versatile do-ahead soup.
Conner Prairie Pumpkin Soup
Old-fashioned pumpkin soup with butter-browned onions, nutmeg, and a finish of cream. Heritage recipe from Conner Prairie historic site. Simple no-boil simmered soup.
Vegan Creamy Pumpkin Soup
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.
Delicious Cream of Pumpkin Soup
Cream of pumpkin soup with coriander, curry powder, and a finishing drizzle of walnut oil. Smooth, golden, and ready in an hour using fresh or canned pumpkin.
Roasted Carrot & Red Pepper Soup
Oven-charred carrots and red peppers turn naturally sweet when roasted, then pureed into a velvety soup with lime zest and cinnamon. Vegan, gluten-free comfort in a bowl.
Chilly Tomato Bisque Soup
Chilly tomato bisque blends vegetable juice, fresh tomatoes, plain yogurt, and basil into a cold, no-cook soup. The blender does all the work. Cool relief on hot summer days.
Creamy tomato soup made from scratch with ten ripe tomatoes, onion, thyme, and basil, blended silky and finished with cream, milk, and a swirl of butter. A rich, homemade bowl made for grilled cheese.
Easy cream of tomato soup made from scratch with just four ingredients: tomato juice, milk, butter, and flour. A homemade alternative to the canned version, ready in 25 minutes.
Cold Spicy Tomato Soup with Avocado and Chives recipe
Basic red gazpacho is the classic Andalusian chilled tomato soup: ripe tomatoes, red bell pepper, cucumber, garlic, and stale bread blended with sherry vinegar and olive oil. No cooking required.
No-cook gazpacho made with Roma tomatoes, cucumber, red bell pepper, garlic, and white wine vinegar. Five-minute blender soup, vegan, naturally low-calorie, and ready as soon as it chills. Summer in a glass.
Gazpacho done right: ripe tomatoes, cucumber, and peppers blended smooth, then topped with the same vegetables finely diced for crunch. A no-cook chilled soup with lime, Tabasco heat, and an optional vodka kick.
Chilled curried pumpkin soup purées spiced pumpkin with butter-sautéed onions, bay, and nutmeg, then thins with milk for a velvety bowl that works hot or cold. A versatile do-ahead soup.
Old-fashioned pumpkin soup with butter-browned onions, nutmeg, and a finish of cream. Heritage recipe from Conner Prairie historic site. Simple no-boil simmered soup.
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.
Cream of pumpkin soup with coriander, curry powder, and a finishing drizzle of walnut oil. Smooth, golden, and ready in an hour using fresh or canned pumpkin.
Oven-charred carrots and red peppers turn naturally sweet when roasted, then pureed into a velvety soup with lime zest and cinnamon. Vegan, gluten-free comfort in a bowl.
Chilly tomato bisque blends vegetable juice, fresh tomatoes, plain yogurt, and basil into a cold, no-cook soup. The blender does all the work. Cool relief on hot summer days.
