Chilled Tomato Gazpacho*

In the dead of Summer nothing is better than a cold cocktail soup. I've always loved gazpacho because you can play around with the ingredients so much to make it your own. This recipe is very traditional which is how I like it personally but if you want to add something else in there you could! The recipe is about as easy as it can get and it is insanely healthy. It's literally pureed uncooked veggi...

Chicken Tortilla Soup*

I make this soup all the time when I'm wanting something light but extremely flavorful quick for dinner or lunch. I love using rotisserie chicken because it saves so much time and it tastes better I think. This recipe will become one of your go-to recipes I promise. In a pot over medium high heat with oil add the onion, garlic, red bell pepper, and jalapeño. Sauté for about 5 minutes. To the sauteed vegetables add the salt, pepper, chili powder...

Roasted Pumpkin Soup*

You know what I love about October? It's socially acceptable to have pumpkin in everything. I could literally have pumpkin flavor breakfast, lunch, dinner, coffee, dessert, and anything in between. I don't know why I'm so obsessed with it but I am and this recipe is out of control good. It's very easy to make and it's healthy! Score. Ok, let's get started. First thing you want to do is preheat your oven to 400 degrees F. Cleaning...

Mediterranean Orzo Soup*

This is such an easy soup recipe. While I was in Greece last year one of my favorite things that I ate was chicken soup. After a long night of Greek dancing with some locals till 6 am in the morning we worked up quite the appetite. They took us to a place on Mykonos Harbor that never closes and ordered us up this amazing chicken soup with fresh lemon juice squeezed on it. It was just unreal. This is my version of that delicious s...

Pasta e Fagioli*

This soup is great for those chilly nights when you just want to sit on the couch all snuggled up. It's very easy to make and it's full of flavor. The first thing you want to do is preheat your pot over medium high heat. Add the butter and the olive oil to the pan and let melt. Add the chopped pancetta and let cook for about 2-3 minutes. While that's cooking chop the onions, celery, carrots, and garlic. Add to the pan and stir to mix everything. ...

Vichyssoise*

As you all should know (ok, no one cares but me) it's Julia Child's 100th birthday this month! She is the queen of food. I'm obsessed. You know that movie Julie and Julia?... that's basically me. But I'm not famous. Anyways, in honor of her birthday I wanted to make the classic French soup, Vichyssoise. Vee-she-swah. There, you can say it! It sounds super fancy but it's really not... it's just a chilled potato and leek soup. Pron...