HEALTHY RECIPES COLLECTIONS

Healthy soup and bread recipes that will satisfy and warm you all season long.

A bowl of soup is the perfect casual supper. For most of us, soup conjures up comfort—a classic chicken soup with vegetables or a creamy clam chowder is just what we crave after a long day or a busy weekend. Paired with salad and freshly baked bread, a soup supper is a healthy and satisfying choice anytime. Soup may have an added health benefit: Studies show that soup produces greater feelings of satiety than other types of food. Researchers aren’t sure why, but speculate that it may have to do with the high water content; not only that, when soup is piping hot we eat it more slowly and that give us time to notice when we feel full. Our soup recipes offer something for everyone—so stir up a pot tonight and enjoy!

Quick Healthy Soups | More Healthy Soups | Oven-Fresh Breads | Soup Tips | Related Articles

Healthy Soup Recipes

Quick and Healthy Soup Recipes (under 30 minutes start to finish):

• Broccoli, White Bean & Cheddar Soup
• Citrus-Scented Black Bean Soup with Chipotle Cream
• Curried Squash & Chicken Soup
• Fragrant Fish Soup
• Miso Vegetable Soup
• Quick French Onion Soup
• Yucatan Lemon Soup

More Healthy Soup Recipes

• Bouillabaisse with Spicy Rouille
• Broccoli Chowder
• Cheddar-Ale Soup
• Chicken Mulligatawny
• Corn & Bacon Chowder
• Creamy Porcini Barley Soup
• Cumin-Scented Wheat Berry-Lentil Soup
• Curried Carrot Soup
• Garden-Fresh Asparagus Soup
• Ginger-Melon Soup
• Golden Gazpacho
• Manhattan Crab Chowder
• Pork, White Bean & Kale Soup
• Roasted Pear-Butternut Soup with Crumbled Stilton
• Roasted Tomato Soup
• Spinach Soup with Rosemary Croutons
• Tilapia Corn Chowder
• Tortellini & Zucchini Soup
• Turkey Albondigas Soup
• Vegetable Lover’s Chicken Soup
• Vegetarian Hot Pot

Oven-Fresh Bread Recipes

• Anadama Bread
• Honey Oat Quick Bread
• “Kneadless” Black Olive & Herb Yeast Loaves
• Whole-Wheat Irish Soda Bread

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Soup Cooking Tips

Hot liquids can splatter out of a blender when it’s turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and then turn the blender on. Better airflow will keep the contents from spewing all over the kitchen—and you.

Squash bowls are pretty serving vessels for fall soups. To make them, preheat the oven to 425°F. Slice about an inch off the top of each buttercup squash. Scoop out the seeds and loose flesh. Pour 1/2 inch water into a glass baking dish (or two) large enough to hold the squash. Place the squash cut-side down in the water. Bake until the flesh is tender when gently pierced with a knife and the squash still holds its shape, about 30 minutes. Ladle in the hot soup and serve.

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