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 ...

This creamy, pureed bean soup gets some heft from cubes of smoked ham and paprika-dusted croutons. Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several ...

Warm-up with our autumnal butternut soup recipe rich with added parmesan and parsley purée. This meal, if served as six portions, provides 259kcal, 5g protein, 22g carbohydrate (of which 14g ...

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 ...

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. When I first heard of a ...

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 ...