Soup Recipes - Easy, Creamy, Top Rated| Taste of Home https://www.tasteofhome.com/recipes/dishes-beverages/soups/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Sat, 30 Nov 2024 14:35:03 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Soup Recipes - Easy, Creamy, Top Rated| Taste of Home https://www.tasteofhome.com/recipes/dishes-beverages/soups/ 32 32 Miso Soup https://www.tasteofhome.com/recipes/miso-soup-recipe/ Thu, 28 Nov 2024 06:45:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2083691

Ingredients

  • 4 cups reduced-sodium vegetable broth or water
  • 2 teaspoons dashi powder
  • 1-in. piece fresh gingerroot
  • 1 package (16 ounces) silken firm tofu, diced
  • 1/4 cup miso paste
  • 1 tablespoon (1/8 ounce) wakame flakes or chopped nori sheets
  • 1 tablespoon reduced-sodium soy sauce, optional
  • 3 green onions, thinly sliced
Text Ingredients

Directions

  1. In a Dutch oven or stock pot, bring broth, dashi and gingerroot, simmer 10-15 minutes. Discard ginger. Add tofu, miso and wakame; simmer another 2-3 minutes. If desired, add soy sauce. Ladle into bowls; garnish with green onion.

Nutrition Facts

1-1/4 cup: 233 calories, 3g fat (1g saturated fat), 0 cholesterol, 3733mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 22g protein.

]]> Keto Chili https://www.tasteofhome.com/recipes/keto-chili-recipe/ Sat, 02 Nov 2024 01:37:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2061176

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds ground beef
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 3 chipotle peppers in adobo sauce, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
  • 1 tablespoon tomato paste
  • 2 cups beef broth
  • 1/4 cup minced fresh cilantro
  • Optional: Shredded cheddar cheese, sour cream and additional cilantro
Text Ingredients

Directions

  1. Heat oil in a large skillet to medium heat. Add ground beef; cook 7-9 minutes or until browned. Use a slotted spoon to transfer to a 6 or 8 qt. slow cooker. Discard all but 1 teaspoon fat from skillet. Add onion; cook 3-5 minutes or until lightly browned. Add garlic; cook 30 seconds or until fragrant. Transfer onion garlic mixture to slow cooker.
  2. Add remaining ingredients, except cilantro, to the slow cooker. Cover; cook on low 6-8 hours or high 3-5 hours. Stir in cilantro. Serve in bowls; top with desired toppings.

Nutrition Facts

1 serving: 266 calories, 15g fat (5g saturated fat), 70mg cholesterol, 910mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 22g protein.

]]> Hot and Sour Soup https://www.tasteofhome.com/recipes/hot-and-sour-soup-2/ Wed, 30 Oct 2024 12:33:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2072200

Ingredients

  • 6 cups reduced-sodium chicken broth
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon hot chili oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 pound extra-firm tofu, cut into 1-in. strips
  • 1 cup shitake mushrooms, stems removed, sliced
  • 1/2 cup bamboo shoots
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 2 large eggs, room temperature, lightly beaten
  • 1/2 tablespoon sesame oil
  • 2 green onions, thinly sliced
Text Ingredients

Directions

  1. In a large saucepan or stock pot, bring chicken stock to a simmer. Stir in rice vinegar, soy sauce, chili oil, salt, pepper and red pepper flakes. Add tofu, mushrooms and bamboo shoots; cook 10-15 minutes or until mushrooms are soft.
  2. In a small bowl, whisk together cornstarch and water until dissolved. Stir mixture into broth until thickened, 1-2 minutes. Create a whirlpool in the soup by slowly swirling a wooden spoon around. Carefully pour beaten egg into the pot to create thick strands of scrambled egg. Gently stir in sesame oil.
  3. Serve soup in bowls; top with green onion.

Nutrition Facts

1 serving: 149 calories, 8g fat (2g saturated fat), 93mg cholesterol, 1602mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 13g protein.

]]> Chicken Florentine Soup https://www.tasteofhome.com/recipes/chicken-florentine-soup/ Tue, 29 Oct 2024 16:15:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064227

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 6 cups reduced-sodium vegetable broth
  • 1 cup uncooked orzo pasta
  • 2 cups cubed cooked chicken breast
  • 2 cups fresh baby spinach
  • 1/4 cup half-and-half cream
  • 2 tablespoons lemon juice
  • 1/4 cup grated Parmesan cheese
Text Ingredients

Directions

  1. In a Dutch oven or large sauce pan, heat oil over medium heat. Add onion, carrot and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Italian seasoning, salt, pepper and red pepper flakes.
  2. Add broth; bring to a boil. Stir in orzo and cooked chicken. Reduce heat; simmer, covered, until orzo is al dente, 8-10 minutes. Stir in spinach, half-and-half and lemon juice. Serve soup in bowls topped with Parmesan cheese.

Nutrition Facts

1 serving: 300 calories, 9g fat (2g saturated fat), 44mg cholesterol, 848mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 21g protein.

]]> White Bean and Kale Soup https://www.tasteofhome.com/recipes/white-bean-and-kale-soup/ Tue, 29 Oct 2024 16:08:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2060902

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1 carton (32 ounces) reduced-sodium vegetable broth
  • 4 cups chopped fresh kale
  • 1/4 cup packed fresh parsley sprigs, chopped
  • 1/4 cup grated Parmesan cheese
Text Ingredients

Directions

  1. In a Dutch oven or large stock pot, heat oil over medium heat. Add onion, carrot and celery; cook until tender, 4-5 minutes. Add garlic, salt, rosemary, pepper and red pepper flakes; cook 1 minute longer. Stir in beans and broth, bring to a boil. Reduce heat, cover and cook until tender, 15-20 minutes.
  2. Optional: use an immersion blender to slightly puree and thicken the soup, 15-30 seconds. Stir in kale and parsley; cook until kale is wilted, 3-4 minutes. Serve in bowls with Parmesan cheese on top.

Nutrition Facts

1 serving: 346 calories, 6g fat (1g saturated fat), 4mg cholesterol, 1236mg sodium, 56g carbohydrate (4g sugars, 15g fiber), 16g protein.

]]> Chicken Lentil Soup https://www.tasteofhome.com/recipes/chicken-lentil-soup/ Tue, 29 Oct 2024 16:01:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2059883

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped carrots
  • 1 cup chopped onion
  • 1 cup chopped leek
  • 2 pounds boneless skinless chicken breasts, cubed
  • 1 tablespoon minced garlic
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 5 cups chicken stock
  • 1 cup dried lentils, rinsed
Text Ingredients

Directions

  1. In a Dutch oven or stock pot, heat oil over medium heat. Add carrot, onion and leek, cook until tender, 7-10 minutes. Stir in chicken; cook until chicken is browned and no longer pink, 4-5 minutes.
  2. Add garlic, salt, cumin, thyme, pepper, smoked paprika and red pepper flakes; cook 1 minute longer. Add stock; bring to a simmer. Stir in lentils.
  3. Cook, covered, until lentils have softened, 25-30 minutes, stirring occasionally.

Nutrition Facts

1 serving: 265 calories, 5g fat (1g saturated fat), 63mg cholesterol, 843mg sodium, 23g carbohydrate (4g sugars, 4g fiber), 32g protein.

]]> Mushroom Barley Soup https://www.tasteofhome.com/recipes/mushroom-barley-soup-2/ Tue, 29 Oct 2024 15:54:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2060896

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 16 ounces sliced baby portobello mushrooms
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 6 cups reduced-sodium vegetable broth
  • 1 cup medium pearl barley, rinsed
  • 1/2 cup sprigs fresh parsley, stems removed, chopped
Text Ingredients

Directions

  1. In a Dutch oven or large sauce pot, heat oil over medium heat. Add onion, carrot and celery; cook until tender, 3-4 minutes. Add mushrooms; cook until soft, 4-5 minutes. Add garlic, salt, thyme and pepper; cook one minute longer. Stir in broth and barley. Bring to a simmer; cook, covered, until barley is tender, 30-35 minutes, stirring occasionally. Garnish with parsley.
]]> Poblano Soup https://www.tasteofhome.com/recipes/poblano-soup/ Tue, 29 Oct 2024 15:36:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064249

Ingredients

  • 4 poblano peppers
  • 3 cups reduced-sodium chicken broth, divided
  • 1/4 cup butter
  • 1 small red onion, finely chopped
  • 2 garlic cloves, minced
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 2 cups cubed or shredded cooked chicken breast
  • 1 can (15 ounces) whole kernel corn, drained
  • 2 tablespoons minced fresh cilantro
  • 1 pint half-and-half cream
  • Sour cream, shredded cheese and fried tortilla strips, for serving
Text Ingredients

Directions

  1. Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.
  2. Peel off and discard charred skin. Remove stems and seeds. Place peppers into blender with 1/4 cup broth; puree until smooth.
  3. In a Dutch oven or large sauce pot, melt butter over medium heat. Add onion, cook until tender, 4-5 minutes. Add garlic, salt and pepper, cook one minute longer. Add flour, cook and stir until browned, 2-3 minutes. Slowly whisk in remaining 2-1/2 cups broth; simmer until thickened, 4-5 minutes. Add pepper puree, chicken, corn and cilantro. Simmer on low heat until flavors are melded, 10-12 minutes. Stir in cream; heat through. Serve with toppings as desired.

Nutrition Facts

1 cup: 246 calories, 13g fat (8g saturated fat), 72mg cholesterol, 836mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 15g protein.

]]> Pumpkin Soup https://www.tasteofhome.com/recipes/pumpkin-soup-2/ Tue, 29 Oct 2024 15:23:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064228

Ingredients

  • 1 medium pumpkin (about 4 pounds)
  • 3 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground nutmeg
  • 3 cups reduced-sodium vegetable broth
  • 1 can (14 ounces) coconut milk
  • 1/4 cup sprigs fresh parsley, stems removed or fresh cilantro leaves
  • 1 teaspoon cider vinegar or balsamic vinaigrette, optional
  • Freshly cracked black pepper, for serving
Text Ingredients

Directions

  1. Preheat oven to 400°. Cut pumpkin in half; scoop out seeds and trim off stem. Drizzle with 2 tablespoons oil. Place on foil-lined baking sheet; roast until flesh is soft and lightly browned, 50-60 minutes. Let cool to touch. Scoop flesh out; discard rind.
  2. Heat remaining 1 tablespoon oil in a Dutch oven or stock pot. Add onion; cook until tender, 4-5 minutes. Stir in garlic, ginger, salt, cumin, coriander, cardamom, pepper, red pepper flakes and nutmeg; cook one minute longer. Stir in cooked pumpkin, broth and coconut milk; simmer 10-15 minutes. Stir in parsley or cilantro and vinegar, if desired. Use an immersion blender to puree soup until very smooth.
  3. Serve in bowls with freshly cracked black pepper, if desired.
]]> Cream of Celery Soup https://www.tasteofhome.com/recipes/cream-of-celery-soup-2/ Tue, 29 Oct 2024 15:10:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064253

Ingredients

  • 3 tablespoons butter
  • 1 pound celery ribs, chopped (about 3 cups)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1-1/4 teaspoons salt
  • 1 teaspoon celery seed, crushed
  • 1/2 teaspoon pepper
  • 5 tablespoons all-purpose flour
  • 4 cups reduced-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sherry, optional
Text Ingredients

Directions

  1. In a Dutch oven, melt butter over medium heat. Add celery and onions; cook until celery is soft and slightly caramelized on the edges, 8-10 minutes. Stir in garlic, salt, celery seed and pepper; cook one minute longer. Stir in flour; cook until browned, 1-2 minutes, stirring constantly. Slowly whisk in chicken broth; bring to a simmer until thickened, 4-5 minutes, whisking frequently. Add cream and if desired, sherry; simmer another 4-5 minutes or until thickened.

Nutrition Facts

1 cup: 179 calories, 13g fat (8g saturated fat), 38mg cholesterol, 1001mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 4g protein.

]]> Roasted Cauliflower Soup https://www.tasteofhome.com/recipes/roasted-cauliflower-soup/ Mon, 28 Oct 2024 15:13:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051817

Ingredients

  • 3 pounds cauliflower, trimmed and cut into florets
  • 4 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 4 cups reduced-sodium vegetable broth
  • 1/4 cup heavy whipping cream
  • 2 tablespoons minced fresh cilantro or parsley
  • Freshly cracked pepper, for topping
Text Ingredients

Directions

  1. Preheat oven to 400°. Place cauliflower florets on a greased 15x10x1-in. baking sheet. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until cauliflower is lightly caramelized, 35-40 minutes.
  2. Heat remaining 2 tablespoons oil in a Dutch oven or stock pot to medium heat. Add onion; cook until tender, 4-5 minutes. Stir in garlic, turmeric, paprika, cumin, nutmeg, and remaining 1-1/2 teaspoons salt and 1/4 teaspoon pepper. Cook until fragrant, 30-60 seconds longer. Add roasted cauliflower and vegetable stock; simmer until cauliflower is very tender, 15-20 minutes. Stir in cream and parsley. Puree using an immersion blender until desired consistency.
  3. Serve soup in bowls with freshly cracked pepper, if desired.

Nutrition Facts

3/4 cup: 148 calories, 10g fat (3g saturated fat), 8mg cholesterol, 715mg sodium, 13g carbohydrate (5g sugars, 4g fiber), 4g protein.

]]> Portuguese Bean Soup https://www.tasteofhome.com/recipes/portuguese-bean-soup/ Mon, 28 Oct 2024 14:51:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2060905

Ingredients

  • 1 pound dried kidney beans
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1/4 cup chopped celery
  • 1 smoked ham hock
  • 1 medium potato, chopped
  • 12 ounces fully cooked Spanish chorizo links or Portuguese sausage, chopped
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups reduced-sodium chicken broth
  • 1 can (32 ounces) whole tomatoes in puree
  • 1/2 cup uncooked elbow macaroni
  • 2 cups chopped cabbage or chopped kale
Text Ingredients

Directions

  1. Rinse beans. Place in a large saucepan or Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 to 4 hours. Drain and rinse beans, discarding liquid.
  2. In the same saucepan, heat oil over medium heat. Add onion, carrot and celery; cook 3-4 minutes or until slightly soft. Add ham hock, soaked beans, potato, sausage, garlic, bay leaf, salt and pepper; cook 2-3 minutes. Stir in broth and tomatoes in puree; crush tomatoes with a wooden spoon. Bring to a simmer. Cook, covered, 25-30 minutes.
  3. Stir in macaroni and cabbage; cook, covered, another 10-15 minutes or until macaroni is cooked and cabbage or kale is wilted. Remove ham hock and bay leaf; discard.
]]> Green Chile Chicken Soup https://www.tasteofhome.com/recipes/green-chile-chicken-soup/ Fri, 25 Oct 2024 20:20:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051800

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound boneless skinless chicken thighs, cubed
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 cup frozen corn
  • 2 cans (4 ounces each) chopped green chiles
  • 1 jar (16 ounces) salsa verde
  • 4 cups reduced-sodium chicken broth
  • 1/2 cup fresh cilantro leaves, chopped
Text Ingredients

Directions

  1. Heat 1 tablespoon oil in a Dutch oven or stock pot to medium heat. Add cubed chicken; cook 4-5 minutes, stirring occasionally, until edges are browned.
  2. Add remaining 1 tablespoon oil to pot. Add onion; cook 3-4 minutes or until slightly soft. Stir in garlic, chili powder, cumin, smoked paprika, oregano and pepper; cook until fragrant, 1-2 minutes. Stir in chicken, beans, corn, green chiles, salsa verde and broth. Bring to a simmer; cook 15-20 minutes or until chicken is tender. Stir in cilantro.

Nutrition Facts

1 cup: 211 calories, 8g fat (2g saturated fat), 38mg cholesterol, 827mg sodium, 19g carbohydrate (4g sugars, 6g fiber), 16g protein.

]]> Instant Pot Butternut Squash Soup https://www.tasteofhome.com/recipes/instant-pot-butternut-squash-soup/ Fri, 25 Oct 2024 19:53:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064248

Ingredients

  • 1 medium butternut squash (about 2 pounds), peeled, seeded and chopped
  • 2 medium apples, cored and chopped
  • 1 small onion, chopped
  • 3 garlic cloves
  • 2 cups reduced-sodium vegetable broth
  • 2 leaves fresh sage
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup coconut milk
  • Freshly cracked black pepper, for serving
Text Ingredients

Directions

  1. Place butternut squash, apples, onion and garlic in a 6 or 8-qt. electric pressure cooker. Stir in broth, sage, salt, pepper, red pepper flakes and nutmeg.
  2. Secure lid; set to sealing. Select manual, high pressure for 8 minutes. Once complete, carefully toggle to venting for a quick release. Once finished, carefully remove lid. Discard sage leaves. Add coconut milk.
  3. Use an immersion blender to puree until very smooth. Serve in bowls with freshly cracked black pepper, if desired.

Nutrition Facts

1 serving: 111 calories, 4g fat (3g saturated fat), 0 cholesterol, 415mg sodium, 20g carbohydrate (8g sugars, 5g fiber), 2g protein.

]]> Sweet Potato Soup https://www.tasteofhome.com/recipes/sweet-potato-soup-2/ Fri, 25 Oct 2024 19:38:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064224

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 2 pounds sweet potatoes, peeled and cubed
  • 4 cups reduced-sodium vegetable broth
  • 1 teaspoon cider vinegar or balsamic vinegar, optional
Text Ingredients

Directions

  1. In a Dutch oven or stock pot, heat oil to medium heat. Add onion; cook 4-5 minutes or until soft. Stir in garlic, salt, pepper, cumin, paprika and cayenne; cook one minute longer. Stir in sweet potatoes and broth; bring to a simmer.
  2. Cook, covered, until sweet potatoes are tender, 15-20 minutes. Stir in vinegar, if desired. Use an immersion blender to puree soup until very smooth. Serve in bowls.

Nutrition Facts

1 cup: 144 calories, 4g fat (1g saturated fat), 0 cholesterol, 449mg sodium, 26g carbohydrate (11g sugars, 4g fiber), 2g protein.

]]> Easy Roasted Vegetable Soup https://www.tasteofhome.com/recipes/easy-roasted-vegetable-soup/ Fri, 25 Oct 2024 19:26:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064226

Ingredients

  • 2 medium sweet potatoes (about 1 pound), peeled and chopped
  • 1 medium red onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium carrot, chopped
  • 3 tablespoons olive oil, divided
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 3 cups reduced-sodium vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1/4 cup packed fresh parsley sprigs
  • 1 teaspoon lemon juice, optional
  • 1/4 cup grated Parmesan cheese
Text Ingredients

Directions

  1. Preheat oven to 400°. Place sweet potato, onion, bell pepper and carrot on a foil-lined baking sheet. Drizzle with 2 tablespoons oil; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until vegetables are caramelized on the edges, 35-40 minutes.
  2. Heat remaining 1 tablespoon oil in a Dutch oven or stock pot. Add garlic, remaining 1 teaspoon salt, cumin and paprika; cook one minute longer. Stir in roasted vegetables, broth and diced tomatoes; simmer 10-15 minutes or until vegetables are very soft. Stir in parsley and if desired, lemon juice. Use an immersion blender to puree soup until smooth.
  3. Serve in bowls with grated Parmesan cheese.

Nutrition Facts

1 serving: 149 calories, 6g fat (1g saturated fat), 2mg cholesterol, 645mg sodium, 22g carbohydrate (10g sugars, 4g fiber), 3g protein.

]]> Cream of Vegetable Soup https://www.tasteofhome.com/recipes/cream-of-vegetable-soup-2/ Fri, 25 Oct 2024 19:05:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064225

Ingredients

  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1/2 medium sweet potato, peeled and chopped
  • 2 garlic cloves, minced
  • 1-1/4 teaspoons salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 4 cups reduced-sodium chicken broth
  • 1 bay leaf
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sherry, optional
Text Ingredients

Directions

  1. In a Dutch oven, melt butter over medium heat. Add onion, zucchini, carrot, celery and sweet potato; cook until tender, 12-15 minutes. Stir in garlic, salt, Italian seasoning and pepper; cook one minute longer. Slowly whisk in chicken broth, add bay leaf. Bring to a simmer until thickened, 8-10-5 minutes, stirring frequently. Add cream and if desired, sherry; simmer until heated through, another 4-5 minutes.
  2. Discard bay leaf. Remove soup from heat; cool slightly. Process in batches in a blender until desired consistency; return to pan.

Nutrition Facts

1 cup: 124 calories, 10g fat (6g saturated fat), 28mg cholesterol, 705mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 3g protein.

]]> Red Lentil Soup https://www.tasteofhome.com/recipes/red-lentil-soup/ Thu, 24 Oct 2024 08:25:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2069079

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon pepper
  • 1-1/2 cups dried red lentils, rinsed
  • 6 cups reduced-sodium vegetable broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 bay leaf
  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon lemon juice
Text Ingredients

Directions

  1. In a large saucepot, heat oil over medium heat. Add onion and carrot; cook and stir until tender, 4-5 minutes. Add garlic, salt, cumin, oregano, turmeric, pepper and tomato paste; cook 1 minute longer. Stir in lentils.
  2. Gradually add stock, stirring to loosen browned bits from bottom of pan. Add tomatoes and bay leaf; bring to a simmer. Cook, covered, until lentils are soft, 15-20 minutes, stirring occasionally. Discard bay leaf, stir in cilantro and lemon juice.
  3. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan and heat through. If desired, garnish with additional cilantro leaves.

Nutrition Facts

1-1/2 cups: 276 calories, 5g fat (1g saturated fat), 0 cholesterol, 1076mg sodium, 45g carbohydrate (8g sugars, 9g fiber), 15g protein.

]]> Cream of Onion Soup https://www.tasteofhome.com/recipes/cream-of-onion-soup/ Wed, 23 Oct 2024 19:13:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064251

Ingredients

  • 3 tablespoons butter
  • 3 large sweet onions (about 1-1/2 pounds), chopped
  • 2 celery ribs, chopped
  • 1 medium carrot, chopped
  • 2 garlic cloves, minced
  • 1-1/4 teaspoons salt
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 5 tablespoons all-purpose flour
  • 4 cups reduced-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sherry, optional
  • 1 tablespoon minced chives, optional
Text Ingredients

Directions

  1. In a Dutch oven or stock pot, melt butter over medium heat. Add onions, celery and carrots; cook until onions are soft and slightly caramelized on the edges, 8-10 minutes. Stir in garlic, salt, thyme, Italian seasoning and pepper; cook one minute longer. Stir in flour; cook until well combined, 1-2 minutes, stirring constantly. Slowly whisk in chicken broth; bring to a simmer until thickened, 4-5 minutes, whisking frequently. Add cream and sherry, if desired; simmer until heated through, 4-5 minutes.
  2. If desired, puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan and heat through. Sprinkle with chives.

Nutrition Facts

1 cup: 160 calories, 10g fat (6g saturated fat), 28mg cholesterol, 715mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 4g protein.

]]> Cream of Jalapeno Soup https://www.tasteofhome.com/recipes/cream-of-jalapeno-soup/ Tue, 22 Oct 2024 21:28:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064250

Ingredients

  • 3 tablespoons butter
  • 4 jalapeno peppers, seeded, minced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 5 tablespoons all-purpose flour
  • 4 cups reduced-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 cup shredded cheddar cheese or shredded Monterey Jack cheese
Text Ingredients

Directions

  1. In a Dutch oven, melt butter over medium heat. Add jalapeno and onion; cook until soft and slightly caramelized on the edges, 8-10 minutes. Stir in garlic, salt and pepper; cook one minute longer. Stir in flour; cook until browned, 1-2 minutes, stirring constantly. Slowly whisk in chicken broth; bring to a simmer until thickened, 6-8 minutes, whisking frequently. Add cream and lime juice, cook until thickened and slightly reduced. Remove from heat, stir in cilantro and cheese.

Nutrition Facts

1 cup: 236 calories, 19g fat (12g saturated fat), 55mg cholesterol, 1037mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 8g protein.

]]> Carrot Soup https://www.tasteofhome.com/recipes/carrot-soup-2/ Tue, 22 Oct 2024 20:40:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2056504

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 pounds carrots, peeled and chopped
  • 6 cups vegetable stock
  • 2 tablespoons half-and-half cream
  • 1 tablespoon lemon juice
Text Ingredients

Directions

  1. In a Dutch oven or stock pot, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook until fragrant, 1 minute longer. Stir in salt, cumin, thyme and pepper.
  2. Add carrots; cook until browned, 3-4 minutes. Add stock; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 15-20 minutes.
  3. Use an immersion blender to puree soup until smooth. Stir in half-and-half and lemon juice.

Nutrition Facts

1 cup: 66 calories, 2g fat (0 saturated fat), 2mg cholesterol, 761mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 1g protein.

]]> Garlic Soup https://www.tasteofhome.com/recipes/garlic-soup/ Tue, 22 Oct 2024 18:10:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064252

Ingredients

  • 3 whole garlic bulbs, tops cut off
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1-1/4 teaspoons salt
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh sage
  • 1/2 teaspoon pepper
  • 5 tablespoons all-purpose flour
  • 4 cups reduced-sodium chicken broth
  • 1 bay leaf
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sherry, optional
  • Optional: Grated Parmesan cheese, fresh cracked black pepper
Text Ingredients

Directions

  1. Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves; brush with oil. Wrap in heavy-duty foil. Bake until cloves are softened, 30-35 minutes. Unwrap and cool 10 minutes. Squeeze garlic cloves into a bowl; mash with a fork until smooth.
  2. In a Dutch oven, melt butter over medium heat. Add onions; cook until slightly caramelized on edges, 8-10 minutes. Stir in garlic, salt, thyme, sage and pepper; cook one minute longer. Stir in flour; cook until browned, 1-2 minutes, stirring constantly. Slowly whisk in chicken broth; add bay leaf. Bring to a simmer; cook until thickened, 8-10 minutes, whisking frequently. Add cream and if desired, sherry.
  3. Remove soup from heat; cool slightly. Process in batches in a blender until smooth, return to pan. If desired, top with Parmesan and pepper.

Nutrition Facts

1 cup: 286 calories, 20g fat (11g saturated fat), 49mg cholesterol, 1367mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 7g protein.

]]> Tomato Basil Soup https://www.tasteofhome.com/recipes/tomato-basil-soup-2/ Tue, 22 Oct 2024 15:21:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2056503

Ingredients

  • 3 pounds plum or Roma tomatoes, cored and halved
  • 6 garlic cloves, smashed
  • 4 tablespoons olive oil, divided
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/2 medium onion, chopped
  • 1 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 2 cups reduced-sodium vegetable broth
  • 2 cups loosely packed basil leaves
  • 1/2 cup half-and-half cream
  • Fresh cracked pepper
Text Ingredients

Directions

  1. Preheat oven to 400°. Place tomatoes and garlic on a greased 15x10x1-in. baking sheet. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Roast until tomatoes have burst and are caramelized, about 1 hour.
  2. Heat remaining 2 tablespoons oil in a Dutch oven or stock pot. Add onion; cook until tender, 3-4 minutes. Stir in dried oregano, cayenne, remaining 1 teaspoon salt and 1/4 teaspoon pepper. Add roasted tomatoes and garlic, stock and fresh basil; simmer 15-20 minutes. Add cream.
  3. Using an immersion blender; puree to desired consistency. Serve soup in bowls; garnish with fresh cracked pepper.

Nutrition Facts

1 cup: 125 calories, 9g fat (2g saturated fat), 8mg cholesterol, 495mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 3g protein.

]]> Pinto Bean Soup https://www.tasteofhome.com/recipes/pinto-bean-soup/ Mon, 21 Oct 2024 21:23:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2055081

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 3 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 2 cups reduced-sodium vegetable broth
  • Optional toppings: Diced avocado, sour cream, shredded cheese, crushed tortilla chips and cilantro
Text Ingredients

Directions

  1. In a Dutch oven or large sauce pot, heat oil over medium heat. Add onion; cook until tender, 4-5 minutes. Stir in garlic, chili powder, cumin, salt, oregano, pepper and cayenne; cook one minute longer. Add pinto beans, diced tomatoes and broth; bring to a simmer. Cook until beans are softened and flavors have melded, 15-20 minutes. If desired, top of avocado, sour cream, cheddar, crushed tortilla chips and cilantro.

Nutrition Facts

1 serving: 236 calories, 3g fat (0 saturated fat), 0 cholesterol, 663mg sodium, 40g carbohydrate (7g sugars, 11g fiber), 11g protein.

]]> Instant Pot Broccoli Cheddar Soup https://www.tasteofhome.com/recipes/instant-pot-broccoli-cheddar-soup/ Sat, 19 Oct 2024 18:25:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051657

Ingredients

  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 3 garlic cloves, minced
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground mustard
  • 4 cups chopped fresh broccoli
  • 5 cups reduced-sodium chicken broth
  • 1 cup half-and-half cream
  • 1/4 cup cornstarch
  • 2 cups shredded cheddar cheese, divided
Text Ingredients

Directions

  1. Set 6-qt. electric pressure cooker to sauté, add butter. Once melted, add onion and carrot; cook 3-4 minutes or until tender. Stir in garlic, salt, pepper, paprika and mustard; cook until fragrant, 1-2 minutes. Stir in broccoli and broth. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high 3 minutes. Quick-release pressure.
  2. Set pressure cooker to sauté. In a small bowl, stir together half-and-half and cornstarch until dissolved; stir into soup. Cook until thickened,1-2 minutes (do not let boil). Turn pressure cooker off. Stir in 1-1/2 cups shredded cheese until melted. Serve soup in bowls; top with remaining 1/2 cup shredded cheese.

Nutrition Facts

1 cup: 244 calories, 17g fat (10g saturated fat), 54mg cholesterol, 980mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 11g protein.

]]> Slow-Cooker Chicken Gnocchi Soup https://www.tasteofhome.com/recipes/crockpot-chicken-gnocchi-soup/ Thu, 17 Oct 2024 21:20:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051680

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 small onion, finely chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 cups chicken broth
  • 1 cup heavy whipping cream
  • 3 tablespoons cornstarch
  • 1 package (16 ounces) potato gnocchi
  • 2 cups fresh baby spinach
Text Ingredients

Directions

  1. Place first ten ingredients into a 6-qt. slow cooker; stir to combine. Cover; cook on high 4-5 hours or low 6-8 hours.
  2. Remove chicken to cutting board, use two forks to shred chicken. Return to slow cooker.
  3. In a small bowl, whisk together cream and cornstarch until dissolved. Add cornstarch mixture and gnocchi to slow cooker; cook an additional 30-60 minutes or until gnocchi is cooked and broth is thickened. Stir in spinach.

Nutrition Facts

1 cup: 250 calories, 11g fat (6g saturated fat), 59mg cholesterol, 931mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 14g protein.

]]> Chicken Poblano Soup https://www.tasteofhome.com/recipes/chicken-poblano-soup/ Tue, 15 Oct 2024 19:06:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051648

Ingredients

  • 1 tablespoon olive oil
  • 3 poblano peppers, seeded, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 4 cups reduced-sodium chicken broth
  • 1 can (10 ounces) enchilada sauce
  • 1 cup salsa verde
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) whole kernel corn, drained
  • 1/2 cup minced cilantro
  • 1 tablespoon lime juice
  • Optional toppings: Sour cream, chopped avocado, shredded cheese, black olives and tortilla chips
Text Ingredients

Directions

  1. Heat oil in a Dutch oven or stock pot to medium heat. Add poblanos and onion; cook 5-6 minutes or until soft. Stir in garlic; cook 30-60 seconds or until fragrant. Add cubed chicken breasts, chili powder, cumin, salt, pepper and cayenne. Cook 4-5 minutes or until chicken is lightly browned on the edges, stirring occasionally.
  2. Add broth, enchilada sauce, salsa verde and black beans and corn, if desired. Bring to a simmer; cook 10-15 minutes or until chicken is cooked through. Stir in cilantro and lime, if desired. Serve in bowls with desired toppings.

Nutrition Facts

about 1-1/2 cups: 260 calories, 5g fat (1g saturated fat), 42mg cholesterol, 1714mg sodium, 28g carbohydrate (10g sugars, 8g fiber), 24g protein.

]]> Crawfish Bisque https://www.tasteofhome.com/recipes/crawfish-bisque/ Sat, 12 Oct 2024 16:54:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2050611

Ingredients

  • 1/4 cup butter
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 3 green onions, chopped, whites and greens separated, divided
  • 3 tablespoons tomato paste
  • 2 garlic cloves, minced
  • 1-1/2 tablespoons Cajun seasoning
  • 3 tablespoons all-purpose flour
  • 5 cups seafood stock
  • 1 pound frozen cooked crawfish tail meat
  • 1 cup frozen corn
  • 1/2 cup heavy cream
  • 3 tablespoons sherry vinegar
Text Ingredients

Directions

  1. In a large saucepan, melt butter over medium heat. Add onion, green pepper and white portion of the green onion; cook until vegetables have softened, 4-5 minutes. Add tomato paste, garlic and Cajun seasoning; cook 1 minute longer. Stir in flour; cook another 1-2 minutes or until browned.
  2. Gradually stir in stock; bring to a simmer. Add crawfish meat and corn; cook until broth has slightly thickened, 15-20 minutes, stirring occasionally. Stir in cream, vinegar and remaining green onion.

Nutrition Facts

1-1/2 cups: 269 calories, 16g fat (10g saturated fat), 147mg cholesterol, 901mg sodium, 14g carbohydrate (4g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 1 starch.

]]> White Bean Soup https://www.tasteofhome.com/recipes/white-bean-soup-2/ Fri, 04 Oct 2024 18:38:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051686

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 carton (32 ounces) reduced-sodium vegetable broth
  • 3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
  • 4 cups fresh spinach
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup grated Parmesan cheese
Text Ingredients

Directions

  1. In a Dutch oven, heat oil over medium heat. Add onion, garlic, carrot and celery; cook and stir until tender, about 3-4 minutes. Add tomato paste, Italian seasoning, salt, pepper and red pepper flakes; cook until fragrant, 1-2 minutes. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
  2. Stir in spinach, beans and basil; heat through, stirring occasionally. Sprinkle with Parmesan before serving.

Nutrition Facts

1-1/4 cups: 236 calories, 4g fat (1g saturated fat), 3mg cholesterol, 871mg sodium, 38g carbohydrate (3g sugars, 10g fiber), 11g protein.

]]> Instant Pot Lentil Soup https://www.tasteofhome.com/recipes/instant-pot-lentil-soup/ Tue, 01 Oct 2024 00:35:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051658

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 cup dried lentils, rinsed
  • 4 cups reduced-sodium chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 bay leaf
  • 2 tablespoons minced fresh parsley
Text Ingredients

Directions

  1. Set 6-qt. electric pressure cooker to sauté. Add olive oil, onion, carrot and celery; cook until tender, 3-4 minutes. Add garlic, salt, thyme, paprika and pepper; cook until fragrant, 1-2 minutes. Stir in lentils, broth, crushed tomatoes and bay leaf.
  2. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high 15 minutes. Natural release pressure. Remove bay leaf; discard. Top with parsley before serving.

Nutrition Facts

1 cup: 182 calories, 3g fat (0 saturated fat), 0 cholesterol, 725mg sodium, 30g carbohydrate (6g sugars, 6g fiber), 12g protein.

]]>