A Month's Worth of Sensational Soups!
Hearty Chicken Soup
Make this (or any!) of the classic soups ahead of time then freeze in an airtight container. Defrost, whisk over heat, then serve plain or tweak into a tasty variation.
Add 2 cups cooked noodles. Garnish with chopped flat-leaf parsley leaves.
Add one 14-oz can light coconut milk, 3/4 lb. cooked rice noodles, 2 to 3 tbsp. green Thai curry paste and 1 thinly sliced jalapeno. Top with torn fresh basil leaves and chopped peanuts.
Add 1/2 cup cilantro leaves, 1/3 cup fresh lime juice, 1 1/2 tsp. ground cumin and 1/4 tsp cayenne pepper. Top with tortilla chips and serve with lime wedges.
Add 1 lb. cooked orzo, 3 tbsp. fresh lemon juice, 2 tsp. lemon zest and 2 sliced cloves garlic. Top with chopped fresh dill.
Add 1 bunch stemmed and coarsely torn kale, one 28-oz. can crushed tomatoes, one 15-oz. can cannellini beans (drained and rinsed), 2 cups cooked pasta, such as elbow or ditalini, and 2 finely chopped cloves garlic. Top with shaved Parmesan.
Creamy Potato Soup
Whole milk gives velvety potato soup a silky texture and rich flavore with a fraction of the fat of heavy cream.
Tear three 1-inch-chick slices crusty whole-wheat bread into bite-size pieces. Toss with 2 tbsp. EVOO and 1/2 cup chopped fresh herbs, such as parsley or basil. Heat a large skillet over medium and add bread mixture. Cook, turning occasionally, until croutons are crisp and golden, about 4 minutes. Top soup with 2 tsp. store-bought pesto and croutons.
Onion & Gorgonzola
Top with caramelized onions and 2 oz. crumbled Gorgonzola.
Steam 3/4 lb. broccoli florets until tender. Add 2/3 of the florets to soup; puree until smooth. Add 6 oz. shredded low-fat cheddar to the soup and stir over medium heat until cheese melts. Top with reserved broccoli florets.
Add 1/2 cup dark beer (such as stout or porter) and 4 oz. shredded Gruyere; stir until cheese melts. Top with nonfat sour cream.
Corn & Bacon Chowder
Add one 16-oz. bag thawed frozen corn kernels and 4 sliced scallions (green and white parts). Top with crumbled cooked turkey bacon, more scallions and hot sauce.
Caramelized Onion Soup
Low-sodium broth offers the flavor you crave with up to 80 percent less salt than the regular stuff!
Add 1/2 cup brandy and 2 tbsp. chopped fresh thyme; simmer 5 minutes. Top roasted bread slices with 1 oz. shredded Gruyere; broil until melted. Serve soup topped with toasts
Add 1 1/4 lbs. thawed frozen turkey meatballs and 2 heads escarole, coarsely torn.
In a large skillet, heat 2 tbsp. EVOO over medium-high. Add 1 1/2 lbs. sliced mushrooms, 3 finely chopped cloves garlic and 2 tsp. dried sage. Cook, stirring often, until mushrooms are tender, about 5 minutes. Reserve 1/4 cup mushrooms. Add remaining mushroom mixture to the soup; puree until smooth. Top with reserved mushroom slices.
Lamb & Barley
Add 2 lbs. cooked leg of lamb, cut into bite-size pieces, 1 cup cooked barley, one 28-oz. can diced tomatoes and 2 tbsp. chopped fresh rosemary. Top with more rosemary.
Chunky Beef & Vegetable
Add 2 lbs. thinly sliced cooked flank steak and 4 cups roasted vegetables (potatoes, carrots and parsnips). Top with chopped flat-leaf parsley.
Silky Tomato Soup
Choosing canned tomatoes over fresh gives you a bigger dose of lycopene, a compound that may lower the risk of certain cancers.
Add 1/2 cup white wine, 3/4 lb. flaked white fish filets (such as cod or halibut), 1/2 lb. thawed frozen shrimp, 1 1/2 tbsp. crushed red pepper and 1 tbsp. each chopped fresh basil and parsley. Simmer until fish and shrimp are cooked through, about 5 minutes. Serve with lemon slices and crusty bread.
Tomato with Zucchini, Feta & Mint
Add 2 cups cooked medium pasta shells and 4 cups cooked cubed zucchini. Top with crumbled feta and thinly sliced fresh mint.
Add one 15-oz. can kidney beans (drained and rinsed), one 4-oz. can diced jalapenos, 2 cups shredded cooked chicken and 1 tbsp. chili powder. Simmer, stirring often, 5 to 10 minutes. Top with nonfat sour cream and grated Monterey jack.
Add 3 tbsp. chopped fresh basil and 3/4 cup half-and-half; puree until smooth. Top with grated Parmesan and basil leaves.
In a medium skillet, heat 1 tbsp. EVOO over medium-high. Add 1 chopped onion, one 15-oz. can chickpeas (drained and rinsed) and 1 tbsp. mild curry powder; cook until onion is tender, about 5 minutes. Add to soup. Top with chopped cilantro leaves and toasted fennel seed.
Black Bean Soup
Protein- and fiber-rich black beans help this soup fill you up without filling you out.
Vegetarian Black Bean Chili
Add one 4-oz. can diced green chiles, drained, 3 chopped chipotle chiles in adobo sauce (plus 2 tbsp. adobo sauce) and 4 tsp. chili powder. Top with shredded low-fat cheddar and sliced scallions.
Black Bean & Brown Rice
Spoon 1/4 cup cooked brown rice into the center of each bowl. Add soup, top with cilantro leaves and serve with hot sauce.
Black Bean with Chorizo
Add 1 head roasted garlic and one 28-oz. can diced tomatoes until smooth. Top with diced browned cured chorizo.
Quinoa, Black Bean & Spinach
Add 2 cups cooked quinoa, 1 box frozen chopped spinach, thawed and squeezed dry, and 1 tsp. smoked paprika.
Sweet Potato & Black Bean
Add 4 cups roasted cubed sweet potatoes. Top with plain nonfat Greek yogurt.