This soup is a marriage of broth and greens with mini meatballs, and Sire's spin on the Italian classic is also gluten-free, paleo and Whole30 friendly. Spiced Carrot Soup with Coconut Cream ...

Here’s a quick-to-prepare, grown up tomato soup for sophisticated tastes. It’s at its best when made with vine-ripened tomatoes, which are available at farmers’ markets.

Tomato soup's creamy texture, whether homemade or store-bought, can usually be credited to heavy cream. This fat-rich cream creates the soup's thick consistency, but it's high in calories.

Instructions Make the soup: In a medium soup pot heat the oil over low heat. Add the onion and cook, stirring, for 6 minutes. Add the salt and pepper and fennel fronds and cook for 1 minute.

Looking for an additional punch of flavor for your tomato soup? Try Ina Garten's clever technique, which enhances the dish's tomato flavor.

Heat the oil in a large pot over medium-high heat. Add the onion, carrots and celery. Cook, stirring occasionally, until softened, 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes and ...