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Scintalating Soups!

I love soup!
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Don't you look forward to a hearty bowl of soup on a cool fall evening? I do! Adapted from Chef2Chef.

Recipe #193558

Add a little Mexicana to your meal. A wonderful way to use corn on the cob. This recipe came from Gourmet Magazine.

Recipe #76727

In Italy, no good cook would even consider throwing away stale bread when it can be used to thicken an earthy and awesomely delicious soup like this one. Whole wheat, rye, sourdough, even white-all will do! Yum! Adapted from Moosewood Restaurant New Classics cookbook.

Recipe #264430

I watched Alton make this on The Best Thing I Ever Made. Posting here to make when it turns cooler. :) If you like, you can leave out the cheese to make this vegan.

Recipe #478806

Anguilla is an Eastern Caribbean Island known as part of the West Indies Caribbean. 90 Percent of the Anguillan population is of African descent, descending from African slaves. The cuisine of Anguilla is comprised of original meals made from the bounty of the land with an emphasis on vegetables.Traditionally served cold with garnishes indicated; but, tastes just as great heated up with the garnishes! From Sister Vegetarian.

Recipe #499689

Originally from Better Homes and Gardens, this has been changed to make it vegetarian. I hope you enjoy! Inspiration from delish dish.

Recipe #493072

Slowly caramelized onions with lots of garlic and a mushroom stock give this thick soup it depth of flavor. If you like, stir a few drops of toasted sesame oil into each bowl. Enjoy! Adapted from Moosewood Restaurant New Classics cookbook.

Recipe #264395

A chilled soup that is creamy and smooth! Great for a hot summer day! African origin, but bananas grow in the tropics and so this recipe is Caribbean and Southern too!

Recipe #174553

Nutty tasting barley and sweet celery root turn this soup into comfort food! To speed up cooking time, replace the pearl barley with quick-cooking barley, add it with the carrots and celery root and simmer the soup for about 20 minutes total. Adapted from Vegetarian Times magazine(2006).

Recipe #205978

Kelp and/or kombu make great soup stock! Their abundant minerals and natural "MSG" impart richness to soup usually associated with meat. Serve as an appetizer or use as stock. You can find kelp and kombu at your local health food store. Adapted from "Sea Vegetable Celebration" by Shep Erhart and Leslie Cerier.

Recipe #327271

This soup is really yummy and healthy too! This makes a main dish accompanied by tortillas, or crusty french bread and a nice salad!Caribbean, Cuban, Mexican and Spanish influences! It really is best if the beans are soaked overnight.And depending on your cooker, the soup might need to be cooked longer.

Recipe #53682

From Laura Wright, The First Mess and posted on FoodB52

Recipe #512647

This soup is just as tasty hot as it is cold. However you serve this, add the garnish at the last minute to preserve its contrasting texture. From Country Living magazine.

Recipe #131834

Adapted from the Cabot Cheese folks, this is a lightened up version of the delicious Cheddar Butternut Squash Soup. Russians use a lot of sour cream, so I have put this in my Russian cookbook!

Recipe #174955

A lovely soup with a nice mix of beans and vegetables topped with Monterey Jack cheese. This is a stick to your ribs soup!

Recipe #132678

Just as you don’t need dairy cream to have a creamy soup, you don’t need dairy cheese to add a cheesy flavor to recipes. Almond butter adds extra richness to this flavorful soup from from Nut Butter Universe by Robin Robertson.

Recipe #510120

Creamy with half and half and pureed chickpeas, the warm spice of cumin and garnished with cilantro. If you don't care for cilantro, use parsley. This recipe can be halved or doubled easily. Enjoy!

Recipe #455640

Verrines are layered foods in a small glass. Think of each one as it's own little compisition. Beautiful in it's simplicity! Garlic toast fingers are perfect for dipping into the soup to get the cheese on the bottom. A French recipe adapted from Vegetarian Times magazine May 2010.

Recipe #424140

A hearty and flavorful soup that is super easy! This is a classic recipe, except that cashew cream replaces the dairy! And instead of the traditional bacon, smoky chipotle pepper is added. Adapted from Chef Tal Ronnen's The Conscious Cook.

Recipe #427426

Attention Garlic Lovers! This is a recipe from Israeli chef Avi Biton of the Adora restaurant, Tel Aiv. Enjoy!

Recipe #158764

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