I’ve been wanting to make carrot soup and this past week was the perfect time. I had way too many carrots taking up space in my produce drawer and needed to be used up … plus the weather was perfect for a bowl of soup!
The soup was really creamy and had the perfect amount of spice. My kids turned their noses up at it, but my husband and I enjoyed a bowl with a grilled cheese. My husband didn’t even realize that I used coconut milk so I could enjoy it.
Shortly after the temperatures start to drop and there’s a chill in the air, I want to make every type of soup I can. This is the first recipe of 2020 … I have at least 4 other recipes on the dock to make.
Using the Instant Pot, this soup was ready in a short amount of time – it’s perfect for a busy weeknight dinner. I enjoyed the delicious broth – it’s a slight tomato base with beef stock. I used frozen vegetables, but you easily use any fresh veggies you have on hand. The recipe made enough for us to have another dinner one night, plus I frozen a quart for lunches later this fall.
I’m working on cleaning out my garage freezer and had a turkey breast that I needed to use. My family is not a big fan of turkey since they all prefer dark meat and there is never enough. I also had some frozen tortellini and chicken stock and figured soup would be the perfect way to use it all up.
This soup is delicious! I loved the rich broth, fresh veggies, chunks of roasted turkey and the touch of fresh Parmesan to finish it off. I ended up roasting the turkey breast and using half of it for this soup. The other half I chopped to add to salads for lunch.
I love cauliflower, but my family doesn’t so when I buy a head of it, I usually have to find ways to enjoy it. I’ve been craving soup lately and thought I would give this one a try. It was so creamy without any heavy cream or milk.
It’s perfect soup to pair with a green salad or a hunk of crusty bread.
The last time I was at the Farmer’s market I grabbed a butternut squash and wasn’t sure what to make with it. I was in the mood for soup and found a recipe for one made in the Instant Pot. Even better, this recipe is dairy-free so I could eat it without feeling horrible afterwards.
This soup was delicious – it tasted like fall in a bowl. It had those deep flavors of the curry; it was warm on the back of my throat and was creamy. I saved a container to freeze for one of those cold, winter nights when all you want to do is curl up with a bowl of warm soup and a hunk of crusty bread.
My son loves lasagna, but it’s one of those recipes that I save for a weekend to make because it can be time-consuming. This soup satisfied his “need” for lasagna and a bonus was that it made enough for leftovers for lunch and dinner.
It’s a simple soup to make and allowing the sauce to simmer in the slow cooker makes it feel like you’ve been working on it all day. You could easily make this on the stovetop if you don’t have time to let the sauce simmer for several hours. Another shortcut would be to make the sauce over the weekend and then when you’re ready to make the soup, heat it on the stove and toss in the pasta to cook. Lots of options with this recipe!
It was feeling a little like fall last week – crisp mornings, a cool breeze and a chance to turn off the air conditioning. I took advantage of it to make a creamy ham and potato soup only to have summer temps and humidity come back with a vengeance. While I love summer, I’m looking forward to fall.
Back to the soup, it was delicious and even my daughter who “HATES” soup, enjoyed it. I love that it is creamy but doesn’t use dairy … so I can eat it without feeling not so great. I loved the addition of the ham – just a bit of salt and the kale really added another flavor level. It was filling too and the leftovers are great for lunch!
My son loves soup and has been asking me to make it for him. Most of the soups I make are in the fall and winter, and wouldn’t work for a hot summer night. I found this recipe for a light and brothy soup – perfect for summer! It’s a full of delicious fresh veggies and homemade pesto.
It was delicious and we all loved it! You can easily swap out some of the veggies for what you have on hand or prefer, but we loved it packed full of green vegetables.
It’s been frigid here in PA for the last 2 weeks and I’m so ready for some warmer temps. I enjoy winter, but this cold weather we’ve been having is extreme. School was closed two days last week because of snow and the extreme cold. As much as I love my kids, I’m so ready for them to go back to school! Cold weather also makes me want to do nothing…not good for getting back to working out and eating better. I’ve made this soup and chili because I needed some comforting food.
We have a small restaurant near us that has amazing baked potato soup and I’ve tried to duplicate it numerous times and I’m not there yet…but I’ll get there. This version of soup was quick and easy to make – especially when using the Instant Pot! I think the prep may have taken a little longer than the actual time it cooked. I enjoyed this soup the next day for leftovers. I think having it sit in the fridge for a day enhanced all the flavors even more.
It looks like winter has finally arrived here in PA and I’m ready to bring out all the comfort food recipes I’ve been saving. Soup is one of the meals I make most in the winter time. I love being able to throw everything into one pot (or slow cooker) and dinner is served. Quick and easy!
This soup was hearty and thick – almost more of a stew than a soup. My kids loved it – even my daughter who HATES soup. The next time I make it, I’m going to make swap out some of the ingredients for chicken stock to make it a non-creamy version and a little bit lighter.