Cayenne pepper gives a little kick to bowls of this pretty golden soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed.
Since our son is a broccoli grower, our friends keep supplying us with recipes using broccoli. To this family favorite, add a tossed salad, rolls, fruit and cookies, and you have an easy but delicious supper full of nutrition. —Dorothy Child, Malone, New York
This recipe is a great way to use the harvest of fall. The rich, velvety soup makes a special first course, and the flavors of root vegetables really shine with a subtle sweetness from apple.—Denice Hageli, Elmhurst, Illinois
I always double this recipe whenever I prepare it, since we love leftovers. This is the easiest soup I've ever made. Our 10-month-old daughter can really dig in, since this thick nutritious mixture clings to her spoon. We prefer it warm, but it can also be served chilled.
-Gayle Becker, Mt. Clemens, Michigan
This soup is filling enough for my husband, and it’s vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we’ve been hooked ever since. —Cara McDonald, Winter Park, Colorado
Between the lycopene from the crushed tomatoes and soy protein from the tofu and soymilk this soup from Lisa Renshaw of Kansas City, Missouri offers a powerful heart healthy punch. “You'll never want canned soup again,” writes Lisa.
I decided to try my hand at making a light seafood soup after tasting one while dining out. I came up with this low-fat bisque and everyone loved it. It was even featured on a local TV show recently!
—Corney Welsh of Baton Rouge, Louisiana