This simple, tasty plant-based soup is packed with fresh asparagus, Yukon gold potatoes, fresh and dried herbs and aromatics.

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 ...

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 ...

It's a pity that the amount of actual tomato in the rich tomato soup is 1 per cent or 0.78g which is just over a 10th of a teaspoon of tomato puree. Which means most of the ingredients will be ...

Beetroot soup is not only a fabulous colour but delicious too. Try adding a glug of vodka for the classic Borscht experience. Preheat the oven to 190C/170 Fan/Gas 5. Place the halved tomatoes in ...