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cooking.nytimes.com
This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.
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This low-carb keto taco soup draws its flavor from jalapenos and ground beef; the thick, creamy texture is from cauliflower and cream cheese.
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A light and creamy summer squash soup features yellow squash and zucchini in starring roles. A hint of lemon at the end adds a sprightly flavor.
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Onions are slowly cooked, then combined with beef broth and white wine in this simple onion soup.
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After many attempts via trial-and-error, this is my all-time favorite onion soup recipe.
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Use ground pork sausage in your zucchini soup with tomatoes, onion, and celery for extra savory flavor.
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Chorizo stuffed patty pan squash with black beans is a great summer side dish and leftovers work well in burritos.
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This Gorgonzola and tofu scramble with mushrooms and spinach is a quick and easy way to prepare tofu for breakfast, lunch, or dinner.
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Spicy pumpkin soup! with Southwestern flavors of chipotle, cumin, oregano, and served with pepitas, crema fresca, and cilantro.
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Mom's ham and bean soup is a warm and comforting, made-from-scratch soup that is perfect for cold winter days.
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Kabocha squash and shrimp soup is a quick and easy, Asian-inspired meal to prepare in about 30 minutes, perfect for a weeknight meal.
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Slow cooking ease combined with fantastic flavor has made this a favorite at our house & even kid's 'yuk-lima beans' have turned into 'YUM--LIMA BEAN SOUP.'