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Life Currents
Home » Popular » Soups & Stews » Page 7

Soups & Stews

I'm a huge fan of soups and stews. It's pure comfort food, and it can be so healthy! And, it seems like so many of my readers are big fans as well.

So, if it's cold and wintry right now, or even if it's not, a nice bowl of soup is just want you want for and easy and delicious dinner!

Check out some of my most popular ones like Caramelized Onion Roasted Garlic Bisque, Tomato Parmesan Slow Cooker Soup, Mushroom Soup, Vegetarian Pot Pie Soup, Slow Cooker Creamy Tortilla Soup, and Creamy Broccoli and Wild Rice Slow Cooker Soup.

Then, scroll through all the recipes below!

 

a blue bowl filled with ramen soup, tofu, and nori.

Vegan Miso Ramen Soup

red pepper soup in a bowl.

Roasted Red Pepper Soup

a black bowl filled with chowder soup topped with oyster crackers and celery leaves.

Tuna Chowder

a mug filled with hot drink.

Some things to make you feel better

Seared Albacore Tuna served rare.

Seared Albacore Tuna

Looking down on a white bowl filled with creamy potato soup that's topped with green onions and broccoli.

Irish Potato Soup

Baked Potato Soup with Broccoli and Red Pepper

Baked Potato Soup with Broccoli and Red Pepper

square crop of a bowl of soup garnished with sour cream and chives.

Broccoli Mascarpone Soup

Preheat oven or the toaster oven to 400°. Roast the poblano chili and the yellow pepper (. Slice the roasted peppers into ¼ inch slices. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring often, until caramelized and golden brown, about 15 minutes. Add garlic and cook for 1 minute until garlic becomes fragrant. Transfer onion and garlic to a blender. Add the corn to the same saucepan, and cook over medium heat until corn begins to toast and turn golden, about 10 minutes. Transfer the toasted corn to the blender. To the onion and corn in the blender, add the masa and about 1 cup of the broth. Carefully blend the onion mixture until smooth, adding more broth if necessary. (I like to place a towel over the covered blender to catch any spills that might come out the top of the blender when you turn it on. The towel has totally saved me on more than one occasion!). Pour the blended soup back into the same saucepan. Add the roasted peppers and the remaining broth to the blender, and process until smooth. Add the blended peppers to the blended onion mixture and stir. Heat the soup over medium heat until boiling. Turn the heat down to low and simmer, stirring frequently for 10 minutes. Meanwhile, cut the tortillas into ¼ x 2-inch strips. Spread the strips out on a baking sheet and bake uncovered until lightly browned and toasted, about 5-10 minutes. Taste the soup for seasoning, adding more salt if desired. Also, if the soup is too thick, add some water or more broth to thin it to the desired consistency. Ladle the soup into bowls and top with toasted tortillas and any garnishes desired. Enjoy.

Mexican Roasted Poblano and Corn Soup

looking down into a white bowl filled with potato soup.

Potato Leek and Broccoli Soup

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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This month’s featured recipes: Vegetarian Pot Pie, Garlic Potato Soup, Rice Pudding, and Onion Soup Mix.

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