Country Living Soup Recipes…YUMMY!!! :)

Hello Dear Friends,

I pray each of you are having a lovely weekend!! I was reading email today and found these fantastic recipes from Country Living. I LOVE this magazine and have read it for almost 30 years. I also love a great soup and these looks so yummy!!

I pray each of you are encouraged!!

Have a wonderful weekend in the Lord,


Pumpkin Chowder

From Country Living

This recipe has been tested by Country Living

Make bowls of pumpkin chowder for guests at a fall party.

Nutritional Information
(per serving)

pumpkin chowder

Marcus Nilsson

Serves: 8

 Yields: 8 bowls
 Total Time: 1 hr


  • 3 tablespoon(s) extra-virgin olive oil
  • 2 leeks, trimmed of tough green tops and chopped
  • 3 large garlic cloves, finely chopped
  • 2 medium bell peppers, chopped
  • 2 1/4 pound(s) pumpkin, peeled, seeded, and cut into 1/2- by 1-inch-think pieces
  • 1 1/2 teaspoon(s) chopped fresh majoram
  • 1/4 teaspoon(s) crushed red pepper
  • 2 bay leaves
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground black pepper
  • 1 1/4 cup(s) frozen corn
  • 6 cup(s) vegetable broth


  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks and cook until very soft, about 5 minutes. Add garlic and cook for about 2 minutes. Stir in green peppers, reduce heat to medium-low, and cook until peppers soften, about 8 more minutes. Add the remaining ingredients and cook until pumpkin is tender, about 30 minutes.


Fresh Tomato and Avocado Soup

From Country Living

As the temperature climbs, cool soup refreshes. Keep this soup well chilled, but not so much that the chill dulls its flavors. If you are short on time, set soup in a bath of cold water with plenty of ice cubes.

fresh tomato and avocado soup

Steven Randazzo

Serves: 4


  • 1 pound(s) (about 4 tomatoes) tomatoes, chopped
  • 1/4 cup(s) red onion, chopped
  • 1/4 cup(s) seedless cucumber, chopped
  • 1/4 cup(s) red bell pepper, chopped
  • 1 clove(s) garlic, chopped
  • 2 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) red wine vinegar
  • 3/4 teaspoon(s) salt
  • 1/2 teaspoon(s) cumin
  • 1/8 teaspoon(s) cayenne pepper
  • 2 avocados, diced (about 2 cups)


  1. Combine all ingredients except avocado in a large bowl. Mash lightly with a potato masher, stir in 1 cup water, cover, and chill for at least 1 hour or up to 6. Stir in the avocado and serve immediately.


Butternut Squash Soup

From Country Living

Butternut Squash Soup, seasoned with the zesty flavors of fresh apples and apple brandy, warms and nourishes guests coming in from the brisk autumn weather. Add an unexpected twist to the first course: Sprinkle soup with popcorn tossed with melted butter and seasoned with cayenne, cumin, curry, and salt for a crunchy alternative to traditional croutons.

Nutritional Information
(per serving)

butternut squash soup

Ericka McConnell

Serves: 8

 Total Time: 1 hr 20 min

Prep Time: 20 min

Cook Time: 1 hr


  • 2 tablespoon(s) unsalted butter
  • 1 cup(s) chopped onion
  • 2 1/2 pound(s) butternut squash, peeled, seeded and cubed (about 6 cups)
  • 1/2 Granny Smith apple, peeled, cored and diced
  • 3 cup(s) low-sodium chicken broth
  • 1 1/2 cup(s) apple cider
  • 1/4 cup(s) apple brandy
  • 1 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) chopped fresh thyme
  • 1/4 teaspoon(s) fresh-ground pepper


  1. Melt the butter in a large stockpot over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the squash and apple and sauté for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil.
  2. Reduce heat to a simmer, cover, and cook until the squash is tender, about 20 minutes. Remove from heat.
  3. In small batches, carefully puree the soup in a blender or food processor until very smooth. Serve immediately or refrigerate for up to 3 days.

Tips & Techniques

Timesaver: You can often find butternut squash peeled, seeded, and cubed in the produce section of your supermarket. Take care to check the expiration date carefully.


Roasted Garlic Soup

From Country Living

For a crispy accompaniment, top soup with cheese croutons: Broil sliced rounds of French bread topped with grated cheese until golden brown.

Nutritional Information
(per serving)

Charles Schiller

Serves: 8

Oven Temp: 350


  • 2 large garlic heads, whole, unpeeled
  • 1 clove(s) garlic, minced
  • 3 tablespoon(s) olive oil
  • 2 bay leaves
  • 1 tablespoon(s) unsalted butter
  • 2 cup(s) onion, minced
  • 1 cup(s) carrots, minced
  • 1 large (1 1/4 cups) potato, peeled and cubed
  • 4 cup(s) chicken stock
  • 1/2 cup(s) dry white wine
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) fresh-ground pepper
  • 1/4 cup(s) heavy cream


  1. Roast the garlic: Preheat oven to 350 degrees F. Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed. Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil. Add the bay leaves and fold the foil to form a packet. Place the packet in the oven and bake for 45 minutes. Cool slightly. In a small bowl, squeeze the garlic head until all of the roasted flesh is released. Discard outer husks and bay leaves.
  2. Make the soup: In a large heavy-duty saucepan, heat the remaining olive oil and butter, add onions, and cook over medium heat until translucent–about 4 minutes. Add the carrots and continue to cook for 5 more minutes. Add the minced garlic and cook for 2 minutes. Stir in the potato, chicken stock, white wine, roasted garlic, salt, and pepper. Cover and bring the soup to a boil. Reduce heat to medium low and continue to cook for 35 minutes.
  3. Finish the soup: Using a blender, purée the soup in small batches until smooth. Return the soup to the saucepan over medium heat and whisk in the heavy cream. Heat until warmed. Do not boil. Keep warm until ready to serve.



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