Vegetable Soup Recipes. Here's where you can access FabulousFoods.com's huge collection of vegetable soups, including vegetable soup recipes from top chefs, cookbook authors, restaurants, and culinary professionals.

Register to submit into this category

First State Vichysoise By Chef David Reitz Recipe for First State Vichyssoise. Chef David Reitz came up with this recipe in conjunction with the Campbell collection of soup tureens at Delaware's Winterthur Museum.

Tomato Basil Soup By Cheri Sicard Recipe for Tomato Basil Soup. Tomato and basil are a wonderful combination, as this soup proves. Serve with your favorite sandwich for a fabulous lunch.

Suzanne Somers' Low Carb French Onion Soup By Suzanne Somers Recipe for Suzanne Somers' French Onion Soup. Suzanne uses a portobello mushroom cap instead of the traditional piece of bread to make this soup low in carbohydrates.

Spinach Soup By Chef Susan Goss Recipe for Spinach Soup. This recipe is from Chicago's Zinfandel restaurant and Chef Susan Goss

Pumpkin Peanut Soup By Cheri Sicard Recipe for Pumpkin Peanut Soup. The combination of peanut butter and cream, makes this unusual soup very rich. It goes together in a snap for an elegant first course.

Pumpkin Bisque By Marilyn Helton Recipe for Diabetic Friendly Pumpkin Bisque. Cubes of fresh apple, browned in a skillet, add the perfect contrast to this luscious, dairy-free soup.

Camper's Potato Stew By Idaho Potato Commission Recipe for Camper's Potato Stew. This recipe to prepare over a campfire and is perfect for those times when the campfire needs little reinforcements to keep the crowd warm.

Portobello Lentil Soup By Cheri Sicard Recipe for Portobello Lentil Soup. Portobello mushrooms give this vegetarian soup a hearty, meaty quality.

Curried Pear and Butternut Squash Soup By Cheri Sicard Recipe for cooking Curried Pear and Butternut Squash Soup. Here's a great vegetarian soup packed with all the flavors of fall and accented with a touch of curry.

Consomme With Sauteed Mushrooms By Chef David Reitz Recipe for Consomme With Sauteed Mushrooms. Chef David Reitz came up with this recipe in conjunction with the exhibition of the Campbell collection of soup tureens at Delaware's Winterthur Museum.

<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>
Page 8 of 11