Soups & Stew recipe collection

Italian tomato bisque made with fresh roma tomatoes, sweet onions, whole cloves, fresh basil, and a splash of half-and-half. A silky, fragrant soup finished with chives and a balsamic drizzle.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

Kettle River gazpacho with fresh tomatoes, cucumber, green pepper, garlic, and chili sauce. A hot-and-spicy chunky version of the Spanish classic that works chilled, room temperature, or gently warmed.

A savory soup made with leeks, potatoes, light cream and a bit of garlic which gives it a delicious taste!

Make-ahead gazpacho with a Mexican twist: chilled tomato soup brightened with green taco sauce, cucumber, bell pepper, and scallions. A quick simmer melds the flavors before chilling for a sharper, deeper bowl.

Creamy blended soup combining white and sweet potatoes with curry, turmeric and fresh mint, sautéed with leeks for a vibrant, high-fiber vegetarian soup.

A clean tasting soup that is packed with protein rich beans.

Fresh vegetable gazpacho with tomatoes, cucumbers, zucchini, and bell peppers. Quick cold Spanish soup ready in 10 minutes, perfect for summer lunches.

Acorn squash soup roasts squash and garlic until caramelized, then purées with vegetable stock and a kick of cayenne and Tabasco. Vegan, low-fat, and finished with cooked wild rice for a hearty, healthy bowl.

Pappa Al Pomodoro (Thick Tomato and Bread Soup) recipe

Cream of pumpkin soup with fresh or canned pumpkin pureed with onions, celery, garlic, and thyme, finished with cottage cheese for silky body. Lighter take on a Thanksgiving classic.

Excellent! Very authentic rendition of this classic soup. Very fresh and clean tasting with great flavor. It even beats the hot and sour soup from my favorite Chinese restaurant.

A silky pureed asparagus soup lightened with yogurt and brightened with lemon, finished with parmesan and a crisp parmesan twist. An elegant, fresh-tasting vegetarian starter for spring.

Roasted butternut squash soup brushed with chestnut honey before roasting, finished with shallots, rosemary, and butter. Brothy fall soup with deep caramelized flavor, not the usual heavy puree.

Using seasonal parsnips and pears, adding skim-milk gives the soup more creamy flavor, drizzle concentrated balsamic vinegar on top. It is a fabulous dish.

On a cold day, let this delicious roasted winter squash soup warm up your whole body.