This simple yet luxurious soup from chef Tom Douglas comes together in just 30 minutes with pantry staples like canned ...

But one of the most unexpected dishes to come out of 1600 Pennsylvania Avenue was surprisingly humble—yet a favorite of one ...

Soup has a reputation as cold-weather food, but why? Soup is for all seasons. Use winter or spring vegetables — broccoli, cauliflower, cabbage, Brussels sprouts, rutabaga, leafy greens.

There are, of course, tons of options for dishes we can make, but today I’m focusing on soup recipes that highlight the beauty of vegetables to suit a range of tastes. Scroll to find one that speaks ...

Let soup cool a bit before pureeing it in a blender — otherwise, the steam will force the top off the blender and splatter it all over you and your kitchen. You can also puree it in the pot with ...

Preheat oven to 350 degrees. Heat olive oil in a large soup pot over medium-high heat. Add onions and garlic and sauté, stirring frequently, until the onions are translucent but not caramelized ...

Season with salt and pepper. Carefully ladle small quantities at a time into the blender and purée the soup until smooth and velvety. Strain through a chinois. Just before serving, bring the soup ...

Midway through cooking, some of the vegetables get scooped out and reserved — they return to the soup shortly before serving — while the rest are pureed with the broth, tomatoes and aromatics ...