Brown Butter and Garlic Cauliflower Soup
This soup has flavor for days with warm notes of brown butter and earthy tones of fried garlic and pecans that is tied together with the brightness of balsamic vinegar and pomegranate seeds.
Peanut Soup
I began the meal with peanut soup and that first bite warmed and relaxed my most inner soul. It was creamy with a faint, but lingering peanut flavor.
Shrimp and Corn Soup
It’s bold and spicy. You can call it summery with its abundance of corn and shrimp but will hold its own with the best of winter soups because of its depth of flavor.
Creole-Spiced Poached Fish
With warming spices of allspice, coriander, and cloves, it creates a comforting dish full of flavor that is perfect for an early spring cold snap. The flavors are reminiscent of grits and grillades.
Roasted Red Pepper Soup with Star Anise
This soup is about the unexpected. It’s light and bright and pairs perfectly with the heaviest of winter meals. Star anise and ginger keeps the soup bright and cilantro keeps it fresh during winter’s produce lull.
Mirliton and Sausage Soup
Mirliton and sausage soup is light enough to start a meal with, but rich enough to comfort the soul.
Chilled Sun Gold Tomato Soup with Lots of Summer Stuff
This soup is simple yet special. It is as cooling as it is colorful. The garnish is as delicious makes the soup as delicious as it looks.
15 Bean Soup
This isn’t your average 15 bean soup. Lemon juice and cilantro added right before serving will brighten the otherwise earthy soup.
Pistachio Soup
Saffron brings depth to the pistachios but it’s the citrus that creates magic.
Yogurt, White Bean and Garlic Soup
If you ever wished to have garlic bread in the form of a soup, this is it. If you never thought you wanted it, you should now. It’s creamy, it’s garlicky, it’s good.
Braised and Glazed Butternut Squash Soup
My mom makes some of the best butternut squash. She uses the braised and glazed method from Mark Bittman in How to Cook Everything. This soup uses that method to make the squash burst with flavor.
Tasso Lentil Soup
I used the cooking water from the chicken enchiladas last week as a broth for this soup. If you don’t have that cooking water, fear not! Use chicken stock and add red pepper flakes.