Gazpacho is the perfect way to celebrate late summer’s bounty of ripe, dry-farmed tomatoes, colorful peppers, cucumbers, and fresh herbs found in abundance at farmers’ markets. Originally from Spain’s Andalusia region, gazpacho was once a humble field soup, made by farm workers using what was on hand, a little olive oil, and no cooking at...Read More

As Fall approaches, farmers markets and gardens are overflowing with the bounty of summer harvests — especially sweet, vine-ripened tomatoes! On the coast, our evenings are growing cooler, making soup a welcome addition to the dinner table. There’s something about a warm bowl of tomato soup that just feels like home, especially when it’s made...Read More

Late summer often brings an abundance of zucchini — far more than most of us know what to do with! This simple soup is a perfect way to transform that seasonal glut into something elegant, comforting, and full of flavor. The zucchini blends into a silky base, while fresh basil brightens each spoonful. Serve it...Read More

This rustic, velvety bean soup proves that simple ingredients can deliver big comfort. White beans form the hearty backbone — protein-packed, inexpensive, and naturally creamy once blended —while roasted garlic adds a mellow sweetness that deepens with every spoonful. Smoked paprika brings just the right amount of warmth and smokiness, giving the soup a rich,...Read More

This creamy asparagus soup is the essence of spring in a bowl — delicate, fresh, and velvety smooth. Made without cream, it gets its natural richness from tender potatoes and the gentle blending of vegetables, allowing the flavor of asparagus to shine through. By simmering (never boiling), the soup retains its bright green color and...Read More

Miso soup is the soul of Japanese home cooking—simple, nourishing, and endlessly adaptable. At its heart is dashi, a light, savory broth made from konbu (kelp) and bonito flakes, which gives the soup its subtle umami depth. From there, miso paste is gently whisked in, and garnishes like tofu, wakame, and green onions bring freshness...Read More

Velvety smooth and deeply aromatic, this Thai curry bisque captures the essence of fall comfort in a bowl. Roasted kabocha squash gives it a naturally sweet, nutty base, while red curry paste, ginger, lemongrass, and fresh herbs add layers of warmth and complexity. Finished with coconut milk and cream, this soup is rich, satisfying, and...Read More

This special clam chowder, inspired by a beloved Salt Lake City restaurant, Bratten’s Seafood Grotto, is creamy, flavorful, and comes together in minutes. Unlike traditional New England chowder that simmers for hours, this quick version balances tender clams, hearty potatoes, and aromatic thyme with a surprising splash of red wine (or malt) vinegar—the “secret ingredient”...Read More

INGREDIENTS: 1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, peeled and sliced 6 oz. green garlic stalks, white and pale green parts chopped 2 lbs. leeks, white and pale green parts chopped 1 russet potato, peeled and cut into 1-inch cubes Vegetable stock or water 1 1/2 lbs. sorrel 1/3 cup...Read More

For a simple yet elegant soup, try this asparagus soup. Subtle and velvety, without any cream. By the way, you do not want this soup to boil — by not allowing it to boil it will retain a greener, more pleasant color. Boil this soup and it will turn an ugly khaki color. INGREDIENTS: 1...Read More