All Natural Soups
Heat and Enjoy
Soup Challenge
Shuffle

Fab in Less Than 20 

Under-cover Tex Mex Chowder

By: Sharon Region: Northeast Soup Group: Vegetarian Competing Against: Caribbean Black Bean Servings: 4 Prep Time: 15 minutes Cook Time: 15 minutes INGREDIENTS Olive oil – 1 tbsp Vidalia onion, chopped – 1 cup Garlic, minced – 1 tbsp Vegetable broth, reduced-sodium – 28 oz Diced tomatoes, with juice – 28 oz Whole kernel sweet corn, rinsed and drained – 11 ozRead More »

Sep 21, 2012 More >

Apple Bean Soup

By: Beryl Region: Northeast Soup Group: Vegetarian Competing Against: Lentil Servings: 6 – 10 Prep Time: 10 Minutes Cook Time: 15 minutes INGREDIENTS Apples, cut to medium dice – 3 cups Onions, cut to small dice – 1 cup Green peppers, cut to small dice – 1 cup Olive Oil – 1 tbsp Unsalted Butter – 1 tbsp Garlic, minced – 1Read More »

Sep 21, 2012 More >

Apple Bean Soup
Italian Corn and Tomato Chowder

Italian Corn and Tomato Chowder

By: Lisa Region: Southeast Soup Group: Cream-Based Competing Against: Chicken Corn Chowder Servings: 6 Prep Time: 10 Cook Time: 15 INGREDIENTS Extra virgin olive oil – 1 tbsp Finely chopped sweet onion – 1/2 cup Fine sea salt – 1/2 tsp Freshly ground black pepper – 1/4 tsp Red pepper flakes – 1/8 tsp Unbleached all purpose flour – 1 tbsp FrozenRead More »

Sep 21, 2012 More >

Virgin Bloody Mary Gazpacho

Virgin Bloody Mary Gazpacho

By: Cindy Region: Midwest Soup Group: Vegetarian Competing Against: Lentil Servings: 4 Prep Time: 20 Cook Time: 0 INGREDIENTS Cucumbers, seeded and diced – 1 cup(s) Tomatoes, diced – 2 cup(s) Green pepper, diced – 1/2 cup(s) Onions, diced – 1/2 cup(s) English muffins, cubed – 2 cup(s) Vegetable juice – 1 cup(s) Celery salt – 1 tsp Horseradish – 2 tspRead More »

Sep 21, 2012 More >

Lime Zested Scallop and Fennel Bisque

By: Joan Region: Northeast Soup Group: Cream-Based Competing Against: New England Clam Chowder Servings: 4 Prep Time: 10-12 Cook Time: 15-20 INGREDIENTS Butter- 1 tbsp Olive oil- 1 tbsp Bay scallops, whole (or sea scallops, cut into bide-size dice)- 1 lb Salt- 1/4 tsp White pepper- 1/8 tsp Head of fresh fennel, cleaned, cored, and shopped, several fronds reserved for garnish- 3Read More »

Sep 21, 2012 More >

Our Soups
Our Ingredient Tracker
Find Our Soups
Eat Well, Do Good
Our Fans
News
x

Contact Us

If you have contest questions, need assistance with your entry, or simply want to say "Hi," we'd love to hear from you!

Want to taste the competition? Click here to print a coupon.

Send us a note at .

x

Email A Friend

SEND EMAIL
x

Success! Your email has been sent.

Thanks for sharing.

OK