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Posts Tagged ‘soup’

by Caitlin Saniga

Creamy roasted cauliflower soup

This is a grown-up twist on the classic broccoli and cheddar soup: rich, silky, hearty and with a beautiful, mild, fruity depth, thanks to the white wine. Feel free to stir in cooked brown rice or farro, like my mom always did with our broccoli cheese soup.

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by Sarah Steimer

Roasted tomato-carrot soup

There are piles of carrots at the farmers market right now, and the tomatoes are starting to look a little softer than a month ago. It’s the perfect excuse to throw these market stragglers into the oven, into a pot and then into your stomach. Tweak the recipe to your liking, maybe add some roasted corn or some leftover rice. Whatever route you take, it’ll be very satisfying and simple.

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by Sarah Steimer

Beet soup with dill

Sometimes you nearly forget you have beets in the fridge, and that’s pretty much the best time to whip up this soup. It was so simple and didn’t require turning on my oven, just some simple stove-top cooking. Feel free to add a little extra dill if you really love that flavor.

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by Caitlin Saniga

Dark gazpacho with sesame and rice wine vinegar

This Asian-style gazpacho takes a lot of cues from the traditional chilled soup, and I really loved the depth that toasting the bread and sesame seeds added to the flavor. With that in mind, I served this soup with sourdough bread toasts.

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by Caitlin Saniga

Curried corn and coconut soup

This is my new go-to summer soup. Joel requests that I make it whenever we see corn on sale.

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by Caitlin Saniga

Cantaloupe gazpacho with cucumber salsa and feta

Gazpacho can be so refreshing this time of year — and I don’t know about you, but it’s been about 90 bajillion degrees in Providence lately. This version incorporates cantaloupe in the mix. I’ve also dried a gazpacho with watermelon.

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by Caitlin Saniga

Carrot soup with dill pesto

Carrots, dill and (usually) butter are a classic combo, but puree the carrots and dill separately and you’re on to something new.

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