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    It’s amazing when two ingredients intertwine so perfectly, that regardless of how hard the palate may try, it can’t coax them apart. That’s what happens to the applesauce and pumpkin purée in this sweet and savory soup. The pumpkin gives substance to the apple; the apple makes the pumpkin sweet and tangy. Eaten together, they become a totally new taste sensation -- and a great way to fit fruit and veggies in! Courtesy of

    Recipe #398095

    This soup is addicting! We like it better than broccoli soup. The recipe comes from a dear friend, who was a chef.

    Recipe #23581

    1 Reviews |  By Mami J

    Yummy soup made with reduced-fat evaporated milk. Serve with crusty bread on the side.

    Recipe #355917

    This mouth watering cream of spinach and artichoke soup is a “soup lovers” delight… and an easy recipe to make because it was created and made “My Way.” This soup contains spinach, creamy Laughing Cow Cheese LOL, potatoes… and a nice medley of spices and herbs. Enjoy!

    Recipe #354079

    This is a lovely creamed soup, thick with veggies and flavor. It is something to serve company with a loaf of homemade bread and a salad. A country inn near us serves a soup similar to this, and has for years attracted people with it. This is the closest to it that I can get. Sometimes I think that this is better. I think the unique flavor is the cumin. It is delicious.

    Recipe #204714

    This soup has a unique taste of the Caribbean, Be sure to wear gloves when handling those Scotch-Bonnet's.

    Recipe #102428

    You will find this cool and creamy cucumber avocado soup refreshing on a hot summer day. I've been drinking it all weekend and experimenting with it along the way.

    Recipe #384269

    From Cooking Light. Haven't made this yet, originally from Check Andrew Meek of Sage in Des Moines, Iowa. Looks delicious, and I can't wait to try it.

    Recipe #53261

    Recipe #6830

    A very hearty (and optionally spicy) tomato based vegetable soup. Originally received as a typed handout at a WW meeting - no trace of its source. The only change I made to it was to add pearl or pot barley. A big pot of this soup sits in my fridge when I feel the need to lose a few pounds. It is filling and virtually guilt free eating. Eat as much as you want! All vegetables and quantities are optional and any non-starchy veg would work. Tastes better when reheated.

    Recipe #397483

    Recipe #35718

    1 Reviews |  By Molly53

    Adapted from a cooking class given by Moosewood Collective members. This recipe is from "Moosewood Restaurant Low-Fat Favorites Cookbook". Kale, turnip greens, or spinach may be substituted if callaloo is unavailable.

    Recipe #131123

    Nothing is more comforting on a cold winter's afternoon than a piping hot lunch, and this is just the thing to have. The nutmeg adds a wonderful "something" to this dish, and even those who aren't fond of spinach have complimented this recipe.

    Recipe #15253

    From the book Not Your Mother's Slow Cooker Cookbook.

    Recipe #290714

    This is my favorite recipe for potato soup. It's a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work.

    Recipe #150863

    This is probably my favorite soup ever. It's got some kick to it, but not so much that it becomes unpleasant. It could be easily made into a vegetarian meal as well by omitting the bacon and replacing the chicken broth with a vegetarian soup stock.

    Recipe #356410

    This soup was created as a way to use up some surplus corn, and it was a HUGE hit with every diverse set of tastebuds in both my family and my husband's family. The spiciness can be adjusted by adding more or less chipotle and adobo sauce. If you are serving kids, try using only 1 poblano and one chipotle, with no adobe sauce. You can add a little extra red bell pepper (sweet) for color, too. My 2 1/2 year old lapped it up this way. But even my pregnant SIL, who has acid reflux and isn't eating spicy food, made a special exception for this soup when it was spicy, because it was so good. It's flexible. I hope you like it :) The secret is really making the broth with the cobs and scraping off some of the extra corn bits :) But I think it might be okay with frozen corn too, in the winter or if you are short on time. By the way, when I say chopped, I mean pretty big bite size pieces...You want some big chunks to bite into. Except the poblanos. Probably want to distribute those a bit.

    Recipe #326488

    This is something so different then you normal soup. I love this, as blue cheese is my favorite, but it took DH a while to accept this soup. I hope you try it.

    Recipe #359042

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