I love eating hot soup on a cold Fall or Winter evening. So I was delighted to be introduced to a whole new set of recipes to warm the cockles of my heart. I highly recommend going to the effort of preparing homemade soup stock (for which there are several outstanding recipes). It provides a fresh and flavorful base that makes each soup really savory. Where tomatoes are included, I use fresh versus canned. The latter adds a flavoring that overwhelms the subtlety of the other vegetables and herbs. All of the soup stocks are low sodium, and the remnants are worthy additions to our compost pile.
My favorites include: Potato-Corn Chowder (using fresh ears of corn), Winter Greens Soup (using kale, chard, and spinach – a.k.a., super foods), Butter Squash Soup with Apple Confit, and Mushroom Soup with Caramelized Onions. FYI: It takes a bit of effort to prepare the caramelized onions, but the resulting mushroom soup is delightful!