Kelly Rossiter

DCL

Of all of the things that I cook, making a pot of soup is the most consistently satisfying. Whether it is something to warm you up on a damp day or something chilled to cool you down on a hot one, I always enjoy making and eating soup.

I've pulled together these recipes from my Soup of the Week archives with the focus on soups that take advantage of the wealth of fresh fruits and vegetables available right now, and on through the rest of the summer.

So head off to your farmers' market and find some wonderful fresh produce to make any one of these delicious soups.

Chilled Soups

Chilled Herb Soup

Chilled Cucumber and Yogurt Soup

Asparagus Soup

Strawberry Soup

Chilled Carrot Soup with Cumin and Lime

Chilled Watercress

Thai-Spiced Watermelon

Glazed Carrot Soup

Summer Tomato and Bell Pepper Soup

Chilled Sorrel Soup

Cucumber Avocado Soup

Warm Soups

Spinach Egg Drop Soup

Tomato Soup

Tomato Fennel Soup

Middle Easter Spinach and Meatball Soup

Curried Cauliflower Soup

Cilantro and Coconut Soup

Potato Tomato Soup

Zucchini Basil Soup

Leek Soup

Carrot Soup with Ginger and Lemon

Creamy Spinach Soup

Roasted Yellow Pepper and Corn Bisque

Tortilla Soup

Curried Zucchini Soup

Garlic Soup

Carrot and Tahini Soup

Spiced Carrot Soup

Kale Soup

Sorrel, Spinach and Tomato Soup

Parsley Soup

Garlic, Thyme and Pasta Soup

Golden Beet Soup

Roasted Tomato Soup

Carrot and Lentil Soup

Vegetarian Egg Drop Soup

Spring Pea and Asparagus Soup

Mushroom Soup