5 Scrumptious Bowls of Soup

Leek and potato soup
Peter Ardito
Pureed soups are perfect for weeknights. Not only are they fast and filling, but they're easy to prepare.
Peter Ardito
Peter Ardito

Better Butternut Soup

This one's water-based, so you don't even need broth. A meal like this is especially welcome in late fall, when squash and other vegetables are at their sweetest and you want a savory aroma coming out of your kitchen. I love to add a bit of cream at the end for richness, but it's not required. Serve with some good bread and a quick salad.

Peter Ardito
Peter Ardito

Creamy Leek & Potato Soup

Warm up from the inside out with a bowl of this delicious potato soup. Don't forget the crusty bread -- you'll want it to sop up every last drop of soup in your bowl.

Peter Ardito
Peter Ardito

Broccoli & Basil Soup

Traditional broccoli soup gets a boost from a handful of fragrant basil leaves. If basil is not your thing, omit it and finish the soup with a hearty dose of freshly grated parmesan cheese.

Peter Ardito
Peter Ardito

Carrot & Ginger Soup

The natural sweetness of carrots is balanced with a spicy hit of freshly grated ginger. To easily peel the gingerroot, gently scrape the skin off with a teaspoon.

Peter Ardito
Peter Ardito

Chunky Leek & Potato Soup

If you like a bit more texture in your soup, try pureeing just ? of the mixture. You'll be left with a creamy soup dotted with bite-sized chunks of potato to sink your teeth into.

Originally published in the November 2010 issue of Parents magazine.

Copyright & copy 2010 Meredith Corporation.

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