I'm not sure where the name of this soup originated, but my aunt in Pennsylvania shared the recipe with me. Even in our hot-Florida climate, this soup always satisfies. Family and friends frequently ask me to prepare it. - Nancy Ducharme, Deltona, Florida
Robyn Larabee’s bright and creamy carrot soup is her young son’s very favorite. “He requests it often,” she writes from Lucknow, Ontario. “I like that it’s fast, easy and makes a perfect amount for the two of us when my husband is away at work.”
Nutrition experts recommend 2 fish meals per week. This soup recipe from Barbara Parks of Renton, Washington is a tempting way to meet this dietary goal and extend expensive fresh salmon. Even though it uses 2% milk, it has a rich mouth feel. Serve with a salad and a crusty whole-grain bread.
Since peaches and tomatoes are in season together, I like to blend them into a cool, delicious soup. Leftovers keep well in the fridge—but they rarely last long enough to get there.—Julie Hession, Las Vegas, Nevada