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Delightful and refreshing, this chilled soup works as an appetizer, dessert or snack. If using frozen blueberries, cover the pan in Step 1 to bring the cold… more »

Slices of fresh-baked Pillsbury (R) crusty French loaf top a beefy onion soup in a classic twist for two.

Using basic canned goods and a few other staples, you can make this comforting soup in just minutes. The trick to achieving a full-bodied homemade flavor from… more »

This simple seasonal soup depends on a single farm-fresh ingredient: corn. Its essence is captured in this purist's puree.

Roasting the vegetables for this simple summer soup enhances their inherent sweetness. The recipe is from EatingWell reader Tracey Medeiros of Atlanta,… more »

It's very important to use small oysters--such as Kumamoto or Prince Edward Island--in this soup. The oysters themselves (not the shell) should be no more… more »

This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture.

A well-stocked pantry is a good starting point for making a hearty homemade soup like this one just add some fresh vegetables, bread and cheese and you've got… more »