Cream Of Asparagus Soup

This creamy asparagus soup recipe has a delicate quality and a luscious, velvety finish. It’s a simple recipe that’s easy to make and the perfect low-effort soup for a chilly spring day.

Cream of mushroom soup made from scratch with freshly sliced mushrooms, onion, garlic, stock, cream, and a splash of sherry for a classic favorite.

Creamy Vegetable Soup combines the best of flavor and ease, featuring a rich, veggie-filled base that’s perfect for any night.

This vegetarian broccoli cheddar soup is easy to make, and waaaay better than the much loved one at Panera. It has half and half instead of milk, and a lot more broccoli. And it's a lot cheaper to make than running down to Panera to buy a bowl.

One pot and a whole bunch of vegetables are all you need to whip up this hearty, healthy soup. If your kids never ate any vegetable dishes other than this soup, they'd live to see a hundred. This recipe first appeared in Season 8 of Good Eats. Photo by Lynne Calamia

Easy Vegetable Soup with broccoli, potato, and more! A healthy vegan, paleo, whole30 dinner recipe

This is one of the best formulas for a creamy, savory broccoli soup — and it doesn’t include any cream. Borrowing from the concept of using coconut water to provide the kind of richness that is reminiscent of bone broth in <a href="https://food52.com/recipes/78595-yi-jun-loh-s-one-pot-coconut-water-abc-soup">Yi Jun Loh’s ingeniously vegan Malaysian ABC soup</a>, this simple green elixir starts with a base of umami-loaded vegetables seared in olive oil then braised in coconut water. With silken tofu providing creaminess, this verdant, vegetable-powered soup can be pleasurably contrasted, in flavor and in temperature, with an optional dollop of sweet, cool ricotta. (If you’re keeping this vegan, you’ll still have plenty of creamy richness even if you leave the ricotta out.)

In this quick pasta dinner, umami-rich seaweed stars twice: first, in the form of dasima (dried kelp), which seasons the pasta water and sauce with seaside savor; second, as gim (roasted seaweed), which lends deep nuttiness and some salty crunch, too. The pasta finishes cooking in a blush of heavy cream and a splash of the dasima broth, transforming into a dreamy emulsion balanced by rice vinegar. In this recipe’s final moments, a rich glug of sesame oil glosses the chewy rigatoni and echoes the toasted flavor of the gim, which sings.