Homemade Today Menu

 

Diet Key:LC-Low Carb, LW-Low Fat, KF-Kid Friendly, SP-Spicy, FW-Freezes Well, FAV-Favorites  

First Course Soups

Pureed Butternut Squash Soup

LF FW FAV

Pureed soups are sometimes a great way to start a meal, in lieu of a salad.  When blended with ginger and a touch of orange juice, this soup is a satisfying beginning.

Sweet Blueberry Soup

KF FAV

A wonderful first course, dessert or, best yet, snack.  The most beautiful color of any soup.

Melon Mango Gazpacho

LF FAV

Gazpacho isn’t just for tomatoes.  Cantaloupe and mango are a refreshing combination.  Strawberries and cucumbers add beautiful color and crunch.

 

Mixed Melon Soup

LF KF FAV

This delightfully refreshing soup also makes an unusual and very light summer dessert.  For a colorful presentation, We’ll make you both cantaloupe and honeydew soup and you can serve them side by side in a soup bowl. 

Chicken and Rice Soup

FW FAV

Our Mom's classic recipe made with rice and big pieces of chicken.  Better than anything you'll get from a can!  This soup is also great with chicken tortellini instead of rice.

Roasted Vegetable Rosemary Chicken Soup

FW FAV

This hearty soup has a wonderful flavor because the vegetables are roasted first, which caramelizes and intensifies the taste.

Pennsylvania Dutch Corn and Chicken Soup

FW FAV

Chicken soup has endless variations, all of them tasty and appealing.  The Pennsylvania Dutch approach takes traditional chicken soup and uses wide egg noodles and pureed corn, which adds a touch of sweetness. 

Rustic Potato-Leek Soup

LF FW FAV

We love potatoes in any form and leeks, with their gentle taste of onion, is among our favorite soup aromatics.  This is a peasant-style, chunky French soup where the leeks take center stage.  With a crusty piece of bread, it makes a great meal.  This soup is also great with added Kielbasa.

Potato, Carrot and Leek Soup

FW FAV

The simplest of flavors in a mild soup.  Add some chopped chicken and you’ll have a quick, week night dinner.

Barley Soup with Caramelized Onions and Pecorino Cheese

FW

Pecorino cheese sets off the sweetness of the onions in this soup.

Red Lentil Soup with Lime

LF FW FAV

Turmeric gives this soup a vibrant yellow color; rice and spinach add volume and contrast, and a dash of lime completes the ensemble.

Green Soup with Ginger

LF LC FW

A great way to get your greens, this soup is given a whiff of something exotic with the addition of fresh ginger. The flavor is not immediately identifiable; the fresh ginger is balanced by sweet potato and greens and the result is mysterious and seductive.

Kale and White Bean Soup

LF FW

Hearty, bitter greens make a good foil for the soft, creamy beans in this soup.  If you’re not a fan of kale, we can substitute spinach or Swiss chard.

Rice and Pea Soup

LF FW

This soup hails from Venice where its called risi e bisi.  It is very thick – some Venetian restaurants actually serve it with a fork.  We prefer a medium thickness, somewhere between a creamy risotto and a regular soup.

Tomato Bulgur Soup

LF FAV

Here, a light tomato soup is made hearty with the addition of bulgur wheat.  This soup tends to thicken as it sits, so it’ll be especially filling if you wait a day or two before enjoying it.

Golden Split Pea Soup

LF FW FAV

This is a favorite split pea soup with its golden color.  The recipe calls for pureeing all of the mixture, but we like to leave it a little chunkier.

Spring Soup

LF FW

Unlike the more familiar minestrones, dense with long stewing, this version has a light, delicate broth with tender, sweet-tasting vegetables.

Citrus Curry Lentil Soup

LF FW

A combination of lemon, lime and grapefruit juice coupled with the intensity of ginger and curry brings lentil soup to new heights.

Lentil and Brown Rice Soup

LF FW FAV

This nourishing and delicious soup was devised by Gourmet magazine.  With the protein of the rice complementing that of the lentils, you have the protein quality of beef without the cost or the fat.

Broccoli Chowder 

FW

Chowders don't have to be laden with heavy cream.  Made with skim milk, this one gets its richness from a touch of Monterey jack cheese.

Split Pea and Barley Soup 

LF FW FAV

Split pea has always been one of our favorites. The barley gives it an added punch of protein.

Sweet Potato and Red Lentil Bisque

LF FAV

A bisque is a thick, creamy soup that is usually quite rich (read: high fat). By blending sweet potatoes with red lentils and thickening the soup with light coconut milk, we achieve a velvety thickness without the heaviness of cream. The addition of a few dried apricots and a touch of chili paste rounds out the flavor.

Three Yellow Vegetable Soup 

FW

Sweet potatoes, carrots and butternut squash combine to make a luxurious, beautifully colored soup, perfect for cool fall dinners or late spring brunches. 

Sweet Potato and Apple Soup 

LF KF FW FAV

This first-class soup is great as a first course.  Try serving it with a loaf of warm, crusty peasant bread and a vinaigrette-dressed green salad.

Butternut and Sweet Potato Bisque 

FW

Fresh ginger and ground coriander spark this naturally sweet soup, fragrant with the flavors of sweet potato and squash.

Gazpacho

LC LF SP FAV

A quintessential summer favorite, Gazpacho seems to get better when it’s had a chance to mellow for a day or two.  We like our Gazpacho on the mild side, though you’re welcome to add more pepper to spice it up.  Serve this soup well-chilled for a terrific summer treat.

Creamy Gazpacho

LC LF FAV

How do you take something that’s already great and make it even better?  Well, butter and sugar usually work, but we’re not making a dessert here. This gazpacho gets its creaminess from yogurt, which adds a little tang to the soup.

Corn, Tomato and Zucchini Soup with Basil

LF KF FAV

This is a wonderfully vibrant-tasting summer soup.  We use the freshest vegetables we can find and actually simmer the corn cobs in the broth for extra flavor. 

Red Potato Soup with Pasta and Peas

FW

This marvelous soup is much like a minestrone: vegetables combined with pasta in a light broth.

Lentil Soup with a Hint of Fruit

LF FW FAV

The fruit that’s doing the hinting here is the humble dried apricot, which might seem bizarre at first glance, or even at second glance.  But something subtle and magical happens when the apricot flavor modestly blends into the soup. 

Curried Spinach Pea Soup

LC LF FW FAV

There are only four main ingredients in this vivid chartreuse soup: spinach, peas, potatoes and onions – and then a long list of spices.  The enticing fragrance enveloping the kitchen as the soup cooks is part of its appeal. 

Wild Mushroom Soup with Sherry and Thyme

FAV

The earthy sweetness and hearty texture of wild mushrooms are coaxed to delicious perfection in this velvety soup.  We use a mixture of mushrooms and a touch of cream to bring out the richness.  Skim milk lightens the calorie load, but not the flavor.

Roasted Chicken, Corn and Orzo Soup

FW FAV

After a long day, the warm, soothing flavors of chicken soup can be a great way to start dinner. 

Lemon Chicken Soup with Dill

FW

We use a classic chicken soup base, and load it with spinach. The soup is cooked with a little rice, which we puree give it a bit of thickness.

Pumpkin Rice Soup with Sage and Allspice

FW FAV

Pumpkin is the perfect base for this terrific, carotene-rich soup.  Adding sage and allspice will remind you of Thanksgiving as the soup is warming in the microwave.

Black Bean Pumpkin Soup

FW

“Delicious, chunky and complex,” is how our tasters described this hearty soup.  Diced ham provides a little texture and we like to serve this with a dollop of sour cream and pepitas (toasted pumpkin seeds). 

Scallop Chowder

FAV

The idea of chowder usually evokes thoughts of rich, creamy soups.  You’ll get that with this scallop-studded dish, but we’ve taken out the fat (not the flavor) and replaced it with clam juice and reduced fat milk.  You’ll never notice the difference.

Pureed Cauliflower Soup with Pesto

LC

A silky smooth cauliflower soup is the perfect foil for pesto.

Wild Rice Chowder

LF

The combination of celery, celery root and wild rice is a marvelous one.  This pretty vegetable chowder derives its stock from the rice cooking water itself, resulting in a clean taste with a golden-green color.  Carrots, potatoes and fennel add depth to the flavor.

Broccoli Cheddar Soup

LC

Good broccoli cheddar soup is a perfect balance of the earthy vegetal flavor of broccoli and the richness of heavy cream and tangy cheddar cheese.  We’ve found some great ways to lighten up this version without sacrificing flavor. 

Cucumber Buttermilk Vichyssoise

LF FW

Our version of this French classic adds cucumber and buttermilk to the familiar potato soup. We’ll prepare it for you to refrigerate or freeze. It will keep frozen for up to a month, but you'll need to puree it again after it's thawed.

 

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