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magazine fasteasyfresh 2008 06 chilled tomato tarragon soup with croutons
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Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.
3.6
(3.57)
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Don’t pass over slightly bruised or extra-ripe tomatoes for this soup recipe; they’re often the most flavorful and especially good here.
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Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.
4.3
(4.34)
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A very rich, very creamy, very luxe tomato soup that’s entirely vegan and entirely made in a blender. Yep—no pot or stove needed.
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Our better-than-ever broccoli cheddar is lighter, brighter, and less gloppy than the kind you’d find in your corporate cafeteria—with a creaminess that comes from blended potatoes and broccoli stalks rather than heavy cream.
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Like miso soup with chicken and squash, Instant Pot pho, and a greens-laced riff on pasta e fagioli.
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This sheet-pan soup featuring deeply roasted vegetables and earthy, spicy ginger is the ultimate hands-off approach to dinner.
4.4
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Homemade croutons add crunch to this smoky, spicy soup.
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This super-savory mushroom gravy recipe can be made a day ahead.
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Cold noodles are the ideal canvas for jammy roasted tomatoes in this light summer dish.
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Articles
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I would do pro bono PR for these croutons.
Antara Sinha
test-kitchen
Doctor up that Campbell's!
Janet McCracken
Culture
At least as far as the next bowl of vodka sauce is concerned.
Alex Beggs
techniques
Bon Appétit’s food director would not be upstaged by the tomato soup at her son’s cafeteria.
Carla Lalli Music
Culture
Dear Gazpacho: I'm so sorry to have to say this, but I think we should see other cold soups. But it's not you—really, it's me.
Chris Hall
test-kitchen
We tasted ten tomato soups so you don't have to
Bon Appétit
Videos
(149)
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Feeling for some soup tonight? Try this recipe!
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Join us on this journey to perfectly garlicky, epically crispy croutons. One crunch and you'll never go back.
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Learn how to make this delicious ribollita, a hearty Tuscan bread soup!
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This recipe takes all the right shortcuts and none of the wrong ones. We doctor up sweet Italian sausage for the meatballs, opt for adding canned beans instead of boiling pasta in a separate pot, and still manage to make an uber-flavorful soup without having to call for boxed chicken stock. It's one-pot, one-bowl magic.
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Make this simple and super-satisfying soup your go-to weeknight meal.
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Join Carla in the Test Kitchen as she make pasta e fagioli! The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color.
Check out the recipe here: https://weightloss-tricks.today/recipe/pasta-e-fagioli%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">