I eat pho -- chicken or beef -- almost every morning at the restaurant.
What's not to love about a tomato soup spiked with orange zest, spices, sweet onions, and garlic? Simmer it with vegetable broth instead of chicken and everyone, no matter what their eating proclivities, will enjoy it.
Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic.
Sturdy black kale, leeks and sweet potatoes keep their distinct textures and flavors in this chopped green soup, and the combination of tart, fresh lemon with toasted cumin just shines.