Heirloom Tomato Soup
Regular tomatoes can be used for this recipe, but the high sugar content and low acidity of heirloom tomatoes makes them ideal to use in this soup.
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Cream of Corn Soup
Fresh corn is sweetest in late summer and early fall. But this recipe can be made year-round by substituting frozen or canned corn when fresh isn’t available.
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Carrot-Ginger Soup
Luckily, carrots are available year-round. That means you can serve this soup cold on a really hot summer’s day or piping hot during a cold winter’s night.
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Butternut Squash and Kale Soup
Adding the ginger at the end of the cooking time preserves its spicy kick, which beautifully compliments the sweetness of the squash.
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Cream of Spinach Soup
This soup is a terrific way to get your daily dose of greens without having to eat them raw. For a different twist, replace the spinach with an equal amount of kale.
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Tortilla Soup
One of my earliest food memories is having Tortilla Soup from my grandmother’s kitchen. Corn tortillas are easily available in most supermarkets. White corn tortillas are more common than yellow ones, but either kind will work.
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This is a great alternative to french onion soup. Be sure to pay close attention throughout the entire cooking process to avoid burning the onions and achieve the right flavor.
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Kabocha Squash and Yellow Curry Soup
Recipes that combine winter squash with curry seasonings are very popular in Asian countries. The combination works great because the sweet and spicy flavors are an ideal complement.
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