Loaded Potato Soup

Make this reviewer favorite the star attraction of your next soup night. Kids of all ages will enjoy topping it with bacon and cheese. Cooking Light NOVEMBER 2012 Yield: 4 servings (serving size: about 1 1/4 cups) Hands-on:20 Minutes Total:20 Minutes Ingredients 4 (6-ounce) red potatoes 2 teaspoons olive oil 1/2 cup prechopped onion 1 1/4 cups fat-free, lower-sodium chicken broth 3 tablespoons all-purpose flour 2 cups 1% low-fat milk, divided 1/4 cup reduced-fat sour cream 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 bacon slices, halved 1.5 ounces cheddar cheese, shredded (about 1/3 cup) 4 teaspoons thinly sliced green onions Preparation 1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly. 2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saut 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper. 3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon. 4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

French Onion Soup

Once you try this classic French Onion Soup recipes, you'll never try another. It culminates in a rich-tasting soup with melt-in-your-mouth onions.
Cooking Light JANUARY 2005

Yield: 8 servings

Ingredients
2 teaspoons olive oil 4 cups thinly vertically sliced Walla Walla or other sweet onion 4 cups thinly vertically sliced red onion 1/2 teaspoon sugar 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/4 cup dry white wine 8 cups less-sodium beef broth 1/4 teaspoon chopped fresh thyme 8 (1-ounce) slices French bread, cut into 1-inch cubes 8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)

Preparation
Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; saut for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and saut for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours. Preheat broiler. Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.

Broccoli and Cheese Soup

Processed cheese melts beautifully, giving this 30-minute broccoli and cheese soup a smooth texture and mild flavor.
Cooking Light JANUARY 2002

Yield: 6 servings (serving size: 1 1/3 cups) Total:33 Minutes

Ingredients
Cooking spray 1 cup chopped onion 2 garlic cloves, minced 3 cups fat-free, less-sodium chicken broth 1 (16-ounce) package broccoli florets 2 1/2 cups 2% reduced-fat milk 1/3 cup all-purpose flour 1/4 teaspoon black pepper 8 ounces light processed cheese, cubed (such as Velveeta Light)

Preparation
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Tomato-Basil Soup
Fresh tomato and basil are the stars of this classic summertime tomato soup recipe. Low-fat milk and light cream cheese keep it healthy.
Cooking Light JULY 2000

Yield: 8 servings (serving size: 1 cup soup and 1 bread slice)

Ingredients
4 cups chopped seeded peeled tomato (about 4 large) 4 cups low-sodium tomato juice 1/3 cup fresh basil leaves 1 cup 1% low-fat milk 1/4 teaspoon salt 1/4 teaspoon cracked black pepper 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened Basil leaves, thinly sliced (optional) 8 (1/2-inch-thick) slices diagonally cut French bread baguette

Preparation
Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes. Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread. NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.

Baked Potato Soup

Best Soup. "This recipe was originally for our Lighten Up column. Most everyone was happy with it the first time we tried it, but I knew the soup could be better. The soup originally used fat-free sour cream, which I felt gave it a too-tart taste. After tweaking a few ingredients, the recipe now calls for reduced-fat sour cream, and we all are much happier with the results." --Recipe by Ann Taylor Pittman (October 2002)
Cooking Light SEPTEMBER 2007

Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)

Ingredients
4 baking potatoes (about 2 1/2 pounds) 2/3 cup all-purpose flour (about 3 ounces) 6 cups 2% reduced-fat milk 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup reduced-fat sour cream 3/4 cup chopped green onions, divided 6 bacon slices, cooked and crumbled Cracked black pepper (optional)

Preparation
Preheat oven to 400. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed

potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Chicken Corn Chowder

Corn kernels pureed with milk create the rich, smooth texture of this classic chicken corn chowder. A tossed salad makes a perfect pairing for this easy meal.
Cooking Light JULY 2006

Yield: 4 servings

Ingredients
1 tablespoon butter 6 green onions 2 tablespoons all-purpose flour 2 cups chopped cooked chicken breast 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 (10-ounce) packages frozen corn kernels, thawed and divided 1 (14-ounce) can fat-free, less-sodium chicken broth 2 cups fat-free milk 1/2 cup (2 ounces) preshredded cheddar cheese

Preparation
Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; saut 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes. While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.

Spicy Tortilla Soup with Shrimp and Avocado

Chipotle chile and fire-roasted tomatoes lend smokiness to the soup. Yield: 4 servings (serving size: about 1 3/4 cups soup, 2 tablespoons chips, and 1/4 cup avocado) Total:20 Minutes

Ingredients
1 tablespoon olive oil 1 cup prechopped onion 1/3 cup prechopped celery 1/3 cup chopped carrot 1 tablespoon minced chipotle chile, canned in adobo sauce 1 teaspoon ground cumin 1 teaspoon chili powder 2 teaspoons minced garlic 4 cups fat-free, lower-sodium chicken broth 1 (15-ounce) can white hominy, rinsed and drained 1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained 12 ounces peeled and deveined medium shrimp 1 tablespoon fresh lime juice 1/8 teaspoon salt 1/2 cup lightly crushed baked tortilla chips (about 1 ounce) 1 cup diced avocado (about 1/2 pound) 2 tablespoons fresh cilantro leaves (optional)

Preparation
1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat.

Add onion and next 6 ingredients (through garlic); cook 6 minutes or until carrot is crisp-tender, stirring occasionally. Add broth, hominy, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally. Add shrimp; cook 2 minutes or until shrimp are done. 2. Remove from heat; stir in juice and salt. Divide shrimp mixture evenly among 4 bowls; top evenly with chips and avocado. Garnish with cilantro, if desired.

Thai Shrimp and Chicken Soup

The minced ginger, minced garlic, mushrooms, and snow peas in this recipe require no preparation time at all. Find all those ingredients in your supermarket's produce department.
Cooking Light OCTOBER 2003

Yield: 4 servings (serving size: about 2 cups)

Ingredients
3 cups fat-free, less-sodium chicken broth 1 cup bottled clam juice 1 tablespoon fish sauce 2 teaspoons bottled minced garlic 1 1/2 teaspoons bottled minced fresh ginger 3/4 teaspoon red curry paste 1 (8-ounce) package presliced mushrooms 1/2 pound peeled and deveined large shrimp 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces 1 (3-ounce) package trimmed snow peas 1/4 cup fresh lime juice 2 tablespoons sugar 2 tablespoons (1/2-inch) sliced green onion tops 2 tablespoons chopped fresh cilantro 1 (13.5-ounce) can light coconut milk

Preparation
Combine the first 6 ingredients in a large Dutch oven, stirring with a whisk. Add mushrooms; bring to a boil. Reduce heat, and simmer 4 minutes. Add the shrimp, chicken, and snow peas; bring to a boil. Cover, reduce heat, and

simmer 3 minutes. Stir in lime juice and remaining ingredients. Cook 2 minutes or until thoroughly heated.

Salsa Bean Soup

To streamline your preparation, chop the cilantro and grate the cheese while the soup cooks. You can vary the heat with your choice of salsa. Serve with baked tortilla chips.
Cooking Light APRIL 2003

Yield: 4 servings (serving size: 1 1/4 cups soup and 2 tablespoons cheese)

Ingredients
1 teaspoon vegetable oil 1 tablespoon bottled minced garlic 2 cups water 1/2 teaspoon chipotle chile powder 3 (15-ounce) cans black beans, rinsed and drained 1 (8-ounce) bottle salsa 1 tablespoon fresh lime juice 1/2 cup chopped fresh cilantro 1/2 cup (2 ounces) shredded Monterey Jack cheese

Preparation
Heat oil in a large saucepan over medium-high heat. Add garlic; saut 1 minute. Stir in water, chipotle powder, beans, and salsa. Bring to a boil; reduce heat, and simmer 1 minute. Place 3 cups of black bean mixture in a blender; process until smooth. Return pureed mixture to pan. Stir in lime juice; simmer 10 minutes. Remove from heat; stir in cilantro. Sprinkle each serving with cheese.

Mexican Chicken-Hominy Soup

Give chicken soup a Mexican flair by adding hominy, jalapeo, and cilantro. If you can't find hominy, simply substitute 1 cup frozen thawed corn in its place.
Cooking Light DECEMBER 2010

Yield: 4 servings Total:30 Minutes

Ingredients
1 tablespoon olive oil 1 3/4 cups chopped onion 3 garlic cloves, minced 1 jalapeo pepper, seeded and minced 2 cups shredded skinless, boneless rotisserie chicken breast 1/4 teaspoon freshly ground black pepper 2 (14-ounce) cans fat-free, lower-sodium chicken broth 1 (15.5-ounce) can hominy, rinsed and drained 1/2 cup thinly sliced radishes 2 tablespoons fresh cilantro leaves 4 lime wedges

Preparation
1. Heat olive oil in a large saucepan over medium-high heat. Add onion to pan; saut 2 minutes. Stir in garlic and jalapeo; saut 1 minute. Add chicken, black pepper, and broth; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in hominy; bring to a boil. Cook 5 minutes. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with 2 tablespoons radishes and 1 1/2 teaspoons cilantro. Serve with lime wedges.

Creamy Carrot Coconut Curry Soup

Author: julien Preparation Time: 10 minutes, Cooking time: 20 minutes Servings: Cooking Time: 20 minutes Ingredients: 2 tablespoons vegetable oil few pinches turmeric 1 teaspoon curry powder or curry paste 2-3 cloves garlic, peeled and chopped 8-9 medium carrots, chopped 1-2 vegetables, chopped coarsely (I use onion, zucchini, or celery) few pinches sea salt, to taste 1 (14 ounce) can coconut milk 2 teaspoons vegetable bouillon or several dashes soy sauce or Bragg's pepper, to taste small pinch nutmeg Directions: 1. Use a heavy-bottomed pot that will be suitable for holding the soup. In the pot, heat the oil on medium-low; add turmeric, curry powder or curry paste, and chopped garlic, and warm gently for a minute or so, only until the garlic is translucent. 2. Add the carrots and other vegetables to pot. Add water up to the top of the vegetables, and add a pinch or 2 salt. Simmer on medium heat until the carrots are soft, about 15 minutes. 3. Add the vegetable bouillon (or soy sauce or Bragg's), and the

coconut milk. Add a pinch nutmeg and pepper. Simmer gently until flavors are incorporated, about 5 minutes. 4. Whizz with a hand-held blender directly in the pot (preferred), or carefully transfer small amounts at a time into a blender or food processor, blend, and transfer back into pot to warm briefly. Serve hot and enjoy! Hope you like it.