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    You are in: Home / Cookbooks / Scintalating Soups!
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    87 recipes in

    Scintalating Soups!

    I love soup!
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    The beans(you may use great northern beans instead) make their own rich sauce as they slowly simmer in their own broth with onions, fruity olive oil, and sage. For a simple, satisfying meal, serve with crusty sourdough bread and thin shavings of Parmesan cheese. Feel free to add in more veggies, like carrots, celery, etc. You may just need to add in a little more water near the end. Adapted from Fields of Greens restaurant cookbook.

    Recipe #440901

    This superb stock has a zesty flavor that cuts through the richness of coconut milk and adds an extra dimension to curries. A simple recipe, it makes enough stock for two curries. You can use half and freeze the rest. Adapted from Fields of Greens cookbook. Enjoy!

    Recipe #440898

    A delicious soup for the early fall, made with late harvest tomatoes and the first fennel of the season. The acidity of the tomatoes witll retard the cooking of the vegetables, so be sure they are very tender before adding them. Include the fennel trimmings in the stock, they'll enrich the flavor. Adapted from the Fields of Greens restaurant in San Fransisco.

    Recipe #437639

    Vary the garnishes to suit the season for the first course soup from Deborah Madison's Vegetarian Cooking for Everyone cookbook. Try blue cheese, Parmesan or a good Cheddar, you'll love the croutons(and the soup)!

    Recipe #429755

    This is basically aigo bouido(which translates into garlic bouillon), kicked up a bit with a little tomato to make a hearty stock. This is a very old preparation once made by most housewifes in Provence. It's immensely fortifying, good for colds and hangovers, as well as a great foundation for potato dishes and winter stews. Economical and delicious! From Vegetarian Cooking for Everyone by Deborah Madison.

    Recipe #429611

    This stock adds so much to soups and sauces that it's worth freezing in cubes or 1 cup amounts to have on hand. From Vegetarian Cooking for Everyone by Deborah Madison.

    Recipe #429607

    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

    Tortilla soup has a place, I feel, in practically every collection of Mexican recipes,” says Rick Bayless. This is a vegetarian version of this classic soup, usually made with chicken. Earthy pasilla chile flavors the soul satisfying broth. Pasilla chiles, sometimes called negro chiles, are medium-hot dried peppers with a flavor that defines tortilla soup in central Mexico. Find them and other dried chiles in the produce section of large supermarkets or online. Recipe adapted from Rick Bayless via Eating Well magazine.

    Recipe #425431

    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 lovely way to use tomatoes! Cashew cream replaces dairy to make this smooth and creamy! From Chef Tal Ronnen's book The Conscious Cook.

    Recipe #423506

    Split pea soup is usually made with ham, but in this recipe the smoky flavor comes from the tempeh bacon and chipotle cream. From Chef Tal Ronnen's wonderful cookbook, The Conscious Cook.

    Recipe #423276

    If you can't find fresh asparagus, broccoli works well in this recipe too. Cashew cream stands in for the dairy and makes a rich, delicious dish. From Chef Tal Ronnen's The Conscious Cook.

    Recipe #421806

    The Neely's say this is their kind of soup-it has plenty of atitude! A little heat gives it a smoky undertone and a garnish of avocado relish balances the flavors! Serve with cornbread or a grilled cheese sandwich. From Down Home with the Neely's cookbook.

    Recipe #412483

    I went on a cruise on the Holland America cruiseline and they served a wonderful carrot soup. The seasonings are a little different, and this is from the Down Home with the Neely's cookbook, so you know it's gotta be good!

    Recipe #412372

    This is made at the White House by Chef Cristeta Comerford. I haven't made this yet, but have been looking for a broccoli soup that's yummy but healthy too. I have added the option of adding just a little cream if you like. Enjoy! The soup is a little thin, so I removed one of the cups of stock. Add it if you like it on the thin side.

    Recipe #407458

    This is a medicinal soup from north Thailand anad is believed to prevent and reduce colds and fever. The base is a hand ground paste of chiles, garlic, lemongrass, and shallots. If you don't have a mortar and pestle, blend all of the ingredients in a food processor. Serve with rice.

    Recipe #403169

    Cheese-filled tortellini turns this hearty bean and vegetable soup into a family favorite! Add other vegetables of your choice. You can add vegetarian sausage to this if you wish! :) From Cambell's.

    Recipe #402258

    This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced tofu and seaweed. Adapted from the Everything Vegetrian Cookbook.

    Recipe #398973

    This is an inexpensive, easy, and so very tasty way to make vegetable broth. And so thrifty! I just love no waste! The options are plentiful! I freeze in 1 cup plastic containers or zip lock bags to use in soups, sauces, cooking rice, etc. The computer needs volume so I have put approximate amounts for the veggies, but use how much you want. It all depends on what veggies you use frequently. Sometimes I add a little tomato paste or leftover sauce, leftover gravy, whatever would enhance the flavor of the broth. Have fun!

    Recipe #397862

    This is a robust, full bodied soup that can stand on its own as a meal. From the cookbook Caprial Cafe Favorites. Caprial is a restaurant owner, television chef and a mother of two small children.

    Recipe #390382

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