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.
I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal. —Karen Harris, Castle Rock, Colorado
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
My family really enjoys this soup when we make it from our garden tomatoes. When those tomatoes are plentiful, I make a big batch and freeze it. Then we can enjoy it even after the garden is gone for the season.
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.
After tasting a similar soup in a restaurant, I tinkered around with a few recipes at home and this was the result. The recipe might seem complicated, but it’s really not. And I love the blend of flavors.