Top Rated Soup Recipes
:format(webp)/https://www.thedailymeal.com/sites/default/files/recipe/2020/lasagna_soup_2000x1125.jpg "Lasagna soup")
In the mood for a lasagna but not up for the hours long prep time? Toss all your favorite parts of the iconic dish into a single saucepan. You will have a lasagna soup ready to eat in 25 minutes. Courtesy of McCormick
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This recipe is very quick to make, which is what you want when you're dealing with the sniffles, but it also packs a punch. Ginger is not only a staple in Indian cuisine, it’s also known for its immune-boosting properties. Simply blend the ingredients in a blender, add the spices and leave it to simmer until you’re ready to curl up on the couch.Recipe courtesy of Hari Ghotra
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This classic Italian soup is a twist on a dumpling soup from the Cooking with the Saints cookbook. This adaptation simplifies the traditional chicken consommé usually prepared for this soup by replacing it with store-bought chicken stock. Next, you hand roll your own Parmigiano-Reggiano dumplings, and finally, top the soup with fresh herbs.
View Recipe:format(webp)/https://www.thedailymeal.com/sites/default/files/recipe/2021/shutterstock_234631012.jpg "Beet Soup recipe - The Daily Meal")
With their magnificient color, delicious flavor, and vitamin richness, beets are one of my favorite vegetables. In the summer I serve this soup at room temperature; in the winter I like it hot. —Helen NashThis recipe is from "Helen Nash's New Kosher Cuisine" by Helen Nash (The Overlook Press, 2012) and was originally published in the South Florida Sun Sentinel.
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If you're looking for a quick way to drop lbs., odds are you've heard of the cabbage soup diet, a crash diet that is meant to help you lose up to 10 pounds in one week. It's not a particularly advisable way to eat, but as it stands, a cabbage soup can be a budget-friendly, warming thing to eat as a healthy side with a salad or sandwich. Here, The Chicago Tribune's Pat Dailey takes the classic diet soup and jazzes it up with three internationally-inspired variations for more flavor.This recipe by Pat Dailey originally appeared in The Chicago Tribune.
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Did you know that the broccoli stalk is the most flavorful part of the vegetable? Most broccoli recipes you see only call for florets, leading to the stalk getting dumped in the trash. This recipe makes good use of that flavor-heavy component.
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The main stars of this soup, parsnips, are part of the parsley family and provide folate, fiber, and phenolic acids, which may help reduce production of cancerous cells. They contain ample amounts of soluble fiber, which moderates fat and cholesterol absorption in the intestines while diluting bile acids to prevent reflux.
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Never heard of peanut soup? Virginians love this soup, which celebrates one of their biggest crops. You start with peanuts, and then soak them to create a creamy soup that can be made ahead for a simple and delicious meal.
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This healthy, hearty, French-inspired soup is a perfect meal to satisfy and please the whole family.This recipe is courtesy of Jamie Oliver.
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Were your eyes too big for your stomach this past weekend at the farmers' market? This asparagus soup recipe is the perfect way to make use of a surplus of asparagus. Eat it fresh or keep it frozen to enjoy well past asparagus season.
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Found on Philadelphia diner menus, this snapping turtle soup is different from the Creole-style turtle soup. The popular Delaware Valley dish is a thick, brown gravy-like soup.
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As the state fruit, strawberries are a point of pride for the state of Delaware. Make this soup in the summer with sweet summer strawberries, and add a hint of savory flavor with the addition of balsamic vinegar.
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