Soups

Easy Tomato Rice Soup What type of rice works best for tomato rice soup? Long-grain white rice is the most reliable option because it cooks evenly, maintains structure during simmering, and absorbs flavor without becoming mushy. Long-grain varieties release less starch than short-grain types, which prevents the soup from turning overly thick or pasty. Medium-grain rice can work if you prefer a slightly creamier consistency, but it may shorten the overall cooking time. Brown rice is possible, but it requires significantly more time to soften, which can cause the greens and tomato base to overcook. Parboiled rice stays firm the … Read more

Pumpkin Butternut Squash Soup What’s the best way to achieve a silky texture? For a pumpkin butternut squash soup, start by roasting the vegetables instead of boiling them. Roasting at high heat caramelizes their natural sugars, creating deeper flavor and smoother consistency when blended. Once cooked, blend the soup in batches using a high-speed blender rather than an immersion blender, which can leave small fibrous bits behind. For extra creaminess, stir in coconut milk, heavy cream, or cashew cream after blending, not before, to avoid curdling. Straining the soup through a fine mesh sieve after blending results in a restaurant-quality … Read more

Easy Beef and Bean Soup What type of beans work best in this beef and bean soup? For the most authentic flavor and creamy texture, frozen or cooked white beans, such as cannellini or navy beans, work best in beef and bean soup. These varieties hold their shape during the long simmering process, absorbing the broth’s flavor without turning mushy. If using dried beans, soak them overnight and cook separately until tender before adding them to the soup. Canned beans can also be used for convenience, but be sure to rinse them well to remove excess sodium and starch. How … Read more

Pumpkin Sweet Potato Soup How can I thicken pumpkin sweet potato soup if it’s too thin? There are several effective methods for thickening it. The simplest way is to let it simmer uncovered for 10 to 15 minutes so excess liquid evaporates. Another option is to add more roasted sweet potato or pumpkin and blend again for a naturally creamy result. Some people stir in a small amount of cooked rice or lentils, which disappear once blended. Avoid using flour or cornstarch if you prefer to keep the soup naturally smooth. Does this pumpkin sweet potato soup freeze well? The … Read more

Creamy Roasted Tomato Soup How can I make the soup without cream? You can use alternatives that still create a silky, rich texture. Coconut cream is a popular option because it adds body and subtle sweetness without overpowering the roasted tomato flavor. If you prefer a lighter soup, try blending in a cooked potato or a handful of cashews, which both provide natural creaminess when pureed. Another method is to simmer the roasted tomatoes longer to reduce excess liquid and intensify the flavor. How long does this soup last in the refrigerator? Up to 3 days. Allow the soup to … Read more

Spiced Lentil and Chickpea Soup How can I make lentil and chickpea soup thicker? You can use a few effective methods. One option is to puree a portion of the soup using an immersion blender and then stir it back in, which gives a creamy texture while still keeping some chunks of vegetables and legumes intact. Another method is to increase the amount of flour slurry, mixing a little more flour with cold water until smooth, then whisking it into the simmering soup. Cooking it uncovered for the last 15 to 20 minutes also allows excess liquid to evaporate and … Read more