Use this roux-thickened soup base made with chicken bouillon cubes as a canvas to create an endless variety of cream soups from the palate of your imagination.
Asian inspired soup that is easy and delicious. It’s a meal on it’s own and perfect for chilly days. My husband, who doesn’t like Chinese food, loves this spicy soup at the start of a dinner. Leftovers freeze well.
Italian sausage, garlic, tomatoes, red wine, and tortellini – this soup combines favorite ingredients from an Italian kitchen. You can use sweet or hot sausage, depending on your tastes, and fresh herbs if you have them on hand.
This is a very Pacific NW-American soup that once made, tastes better after a few days in the fridge. Make a lot because the smoking time is an hour to two. This recipe can be cut in half if need be.
(via Roasted Parsnip & Butternut Squash Soup The Vegan Cookbook Aficionado)
Browned ground beef is combined with packets of ranch dressing mix and taco seasoning in this soup with tomatoes, green chilies, kidney beans and canned hominy. Serve with sour cream and grated cheese.