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736 soup recipes

that are low in cholesterol ready in 30 to 60 minutes

The word soup originates from the French wourd soupe ("soup", "broth"). Belly warming and comforting soups such as chicken noodle soup have been used for centuries as a "cure" for the common cold. Cold soups are called Gazpacho and can be refreshing particularly on a hot summer day. Home-made soups tend to be much better than store bought soups which tend to be thing and watery and many contain large amounts of salt.

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Chilled Green Pea Soup
Chilled Green Pea Soup

Chilled Green Pea Soup recipe

Very Creamy Corn-Potato Soup
Very Creamy Corn-Potato Soup

Very Creamy Corn-Potato Soup recipe

Tomato Gazpacho
Tomato Gazpacho

Tomato Gazpacho recipe

Kettle River Gazpacho
Kettle River Gazpacho

Kettle River Gazpacho recipe

Carrot-Leek Soup with Thyme
Carrot-Leek Soup with Thyme

This creamy, smooth, flavorful carrot and leek soup is perfect when carrots are at their peak. The soup is easy to make and perfect for a light lunch or dinner. Garnished with fresh thyme leaves for an extra touch of flavor and sophistication.

Vegan Cream of Broccoli Soup
Vegan Cream of Broccoli Soup

Vegan Cream of Broccoli Soup recipe

Garlic Gazpacho
Garlic Gazpacho

Garlic Gazpacho recipe

Yummy Avgolemono (rice soup)
Yummy Avgolemono (rice soup)

Avgolemono (rice soup) recipe

Minted Split and Fresh Pea Soup
Minted Split & Fresh Pea Soup

Minted Split and Fresh Pea Soup recipe

Basic Yummy Gazpacho
Basic Yummy Gazpacho

Basic Gazpacho recipe

Hazelnut Squash Soup
Hazelnut Squash Soup

Hazelnut Squash Soup recipe

Curried Squash Soup
Curried Squash Soup

Curried Squash Soup recipe

Grandma's Broccoli Soup
Grandma's Broccoli Soup

Curtis Broccoli Soup recipe

Quick Sweet and Tangy Squash Soup
Quick Sweet & Tangy Squash Soup

Try something new for soup with this delicious recipe that will become your family's favorite.

Dad's Cream of Potato Soup
Dad's Cream of Potato Soup

Dad's Cream of Potato Soup recipe

Showing 1 - 16 of 736 recipes

Soup Tips

The Stock Market

One of the first lessons of any cooking course is learning how to make stocks. Stocks form the basis of most sauces and soups. A stock is

Cooking with Brains

This afternoon my friend Scott dropped by for a visit. I was busy preparing a creamy spinach soup and soon we were

Excuse Me Waiter, My Soup is Cold!

The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on...

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