2. Sauté the Vegetables. In a large soup pot, melt the butter over low heat. Add the chopped onion, carrot, celery, and garlic. Sauté for about 5 minutes, or until the vegetables are tender and ...

Dice and purée baking, boiling, russet, sweet, or Yukon Gold potatoes for these satisfying soups. Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Potato ...

You can serve this soup many ways: with a dollop of crème fraîche and smoked salmon, topped with roasted broccoli florets and shredded cheddar cheese, or simply plain, as it has a mellow ...

This broccoli cheddar soup can be made up to 3 days in advance and reheated prior to serving. Make the soup as directed, cool to room temperature, then transfer it to an airtight container.

Carrot Apple Soup, above. You may already have most, if not all, the ingredients on hand for this pantry- and family-friendly soup. It comes together in less than an hour and refrigerates well so ...

Wash and dry the broccoli, then cut it into small florets. Peel and grate the carrots, and chop the spring onion into thin slices. Peel and mince the garlic cloves.

Place the sweet potato and carrots on a baking tin along with the garlic bulb, and season with olive oil, salt, and pepper. The roast in the oven for 45 minutes until tender. View this post on ...