By Paula Deen

Soup is completely underrated.  Somewhere along the way it got pigeonholed as a first course—a warm-up act for the big show or what you eat when you’re feelin’ sicker than a dog.  And while it’s true that soups are a great starter and a comfort food, I really think of them as an everyday entrée—something fresh, easy and completely satisfying, especially during the coldest months.

Now I know that a lot of people grew up getting their soup from a can; it’s cheap and really convenient.  But soup wasn’t born in a can, y’all.  It actually starts with fresh ingredients, easily blended together for a fulfilling meal chock full of vitamins.  And when you start from scratch, I promise you’ll taste and see the difference (the colors are really beautiful).  In fact, Michael has gotten so spoiled eating my blended soups that he’ll turn his nose up at anything that has a shelf life of more than a week.  (I think he even hid the can opener.)

For this shoot I wanted to share three of my favorite recipes with y’all that I cooked in the kitchen in real time—no fancy “Hollywood” effects here to speed up the process—so I promise they’re as quick and easy as they sound, especially if you have a Vitamix blender which I really recommend getting if you’re into making soups on a weekly basis.

The Roasted Carrot and Tomato Soup is a classic favorite in my family, and I’m guessing it will be in yours, too.  I like to top it off with a dollop of sour cream, but Greek yogurt is a healthier alternative that’s just as rich and creamy.  This soup is also delicious served cold, like a gazpacho.  In that case, I’ll top it with chopped green onions for a little kick and color.  Curried Squash and Apple Soup is a rich and creamy blend of sweet and savory flavors to warm a winter belly.  And if you’ve never tried my Very Green Soup, I promise you won’t be disappointed.  It’s every bit as tasty as the others with a gorgeous color that you just can’t find in a can.

To make these good soups super, the most important step is to deglaze your pan after roasting.  Those lil’ bits and pieces add such wonderful flavor without the calories. Besides that, all you need is a big spoon, a bigger bowl and a real big appetite—which is exactly what everyone on set had by the time I was done cooking three batches.  Luckily, these recipes make plenty of soup that you can either freeze or, if you have a crew like I do, feed the whole farm.  Now that’s what I call a soup kitchen!


Try these other blended soups!
Carrot Soup with Blue Cheese
Sweet Potato and Date Soup
Roasted Red Bell Pepper Soup
Creamy Squash Soup
Broccoli Soup
Creamy Pumpkin Soup

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