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Yields 8-10 servings. Ingredients: 2 pounds potato (about 2 potatoes), peeled, medium dice. 2 pounds butternut squash (1 large), medium dice. 2 pounds cauliflower (1 large head), florets
Canned tomato soup is jazzed up with a can of fire-roasted tomatoes for texture and deeper flavor. Half and half makes it creamy, cheese tortellini makes it substantial, and fresh basil adds a pop.
The first published recipe for tomato soup appeared in N. K. M. Lee's The Cook's Own Book in 1832. [2] Eliza Leslie's tomato soup recipe featured in New Cookery Book in 1857 popularized the dish. [3] The Campbell Soup Company later helped popularize the dish with the introduction of condensed tomato soup in 1897. [4]
Stir fresh spinach into a hot bowl of soup, or add frozen peas or a frozen vegetable medley to the soup as it cooks. It doesn’t take much to turn canned soup into a nutrient goldmine.
Cream of spinach soup Kesäkeitto, a Finnish vegetable soup with boiled potatoes and vegetables in a small amount of water, milk and butter. Vegetable soup is prepared using vegetables, leafy greens, mushrooms, and roots as the main ingredients. Some fruits, such as tomato and squash, are considered vegetables in such a context. [1]
[14] [15] Spinach soup is typically served hot, but can also be served as a cold soup. [16] [17] Cream of shrimp: Sometimes prepared as a cream soup, pictured is a shrimp chowder. Cream of tomato: Cream of tomato soup is made with tomatoes as the primary ingredient and cream or milk as an ingredient. [18]