Soups On

Interested in blending sweet and savory flavors? Follow Dessert Plate Design's lead and make a delicious butternut squash and curry soup.

I love the taste of sweet and savory mixed together in one dish. It all started with fries dipped in milkshakes (try it before you judge) and as my palate has grown up a bit, I've learned to appreciate the duo in more substantial plates. On another Barefoot Contessa marathon, I decided to test out one of the soup recipes to complement a rather chilly day. For the recipe I swapped out the McIntoshes for Galas, added a few sprigs of rosemary, left out the condiments (although I would make it next time with the coconut and cashews only), and let's be serious...traded the homemade chicken stock for the store bought carton. The entire meal was so low maintenance and the warm bowl of curry spiced sweet squash and apple soup came pretty close to topping my salty sweet milkshake treat.

Get her recipe and stunning step-by-step photos after the jump.

I've been to many a party where an adorable shooter of soup was on the menu as an appetizer. I love the idea, but it seems like a lot of work to refill the cups while making sure the soup is hot enough to serve — more work than I like to do at a party. However, when I hosted a recent bridal shower, I decided to give it a try with a seasonal chilled soup.

It was perfect! I made the soup two nights before the shower, so that the day of all I had to do was pour it into the plastic shot glasses. With a velvety texture and rich corn flavor, it tasted absolutely excellent. Although the original recipe called for ham hocks, I simply omitted them to make it vegetarian-friendly. To take a look at the method (I highly recommend it) read more.

It's still Winter and that means I'm constantly craving soup. Last week I warmed my soul with this smooth butternut squash and apple soup. The apples provide a lovely sweetness to the robust and rich soup. Don't skip the sour cream step, it really adds a depth of flavor. It's elegant and brings to mind Thanksgiving dinner in a very good way. You should really make it. Right now. Get the recipe.

Three humble ingredients — Italian sausage, white beans, and crinkly kale — come together to make one superbly comforting bowl of soup. I love this recipe because it's very basic, but the resulting dish is earthy, filling, and wonderful. It's the rustic kind of soup that you enjoy in a cabin after a long day on the slopes. Or for a casual and relaxed dinner party, it can be served alongside a grilled cheese sandwich and green salad. It's definitely a crowd-pleaser, so get the recipe after the jump.

The other day I caught a repeat of Barefoot Contessa where she made a scrumptious-looking lentil vegetable soup. Without thinking I printed the recipe and headed to the grocery store — before the episode was even over. The funny thing was later that night, my sister called and said, "did you see Barefoot Contessa? She made the most amazing soup!" I informed her that the very same soup was cooking on my stove and invited her over. I'm glad I did because the recipe serves a crowd. Like all Barefoot dishes, it's basic but full of flavor and wildly satisfying. The lentils provide a rich meatiness, and the chunky veggies are comforting and filling. To make it vegetarian-friendly, simply use vegetable broth instead of chicken stock. I highly recommend this enjoyable soup so get Ina's recipe after the break.

Since the majority of you prefer to stay in on New Year's Eve, I thought you might be looking for a delectable soup recipe. This white bean soup with bacon and goat cheese croutons is elegant and surprisingly easy to make. Serve it in shot glasses as an appetizer to a party or enjoy a large bowl with a green salad for a simple meal. Although it has a creamy texture, there's only a small amount of cream in the soup — the starch from the beans provides the thick richness. To make it vegetarian friendly, ditch the bacon and use vegetable stock instead of chicken broth. Learn how this scrumptious soup is done and read more

Now that you've made your own vegetable stock, you'll need a delectable vegetable soup recipe to put the stock to good use. This one is easy, hearty, and soothing. The technique to make this soup is similar to making the stock; it starts by roasting a bunch of vegetables in the oven. This concentrates the flavor and softens the texture of the veggies. While the ingredient list calls for tomatoes, leeks, garlic, and carrots, virtually any vegetables you have on hand will work: red peppers, onions, root vegetables, etc. To check out the simple yet satisfying recipe, please read more

When I think of a deliciously comforting tomato soup recipe, the ingredients beer, blue cheese, and sriracha definitely do not come to mind. However, these out-of-the-ordinary elements are exactly why I knew I had to make this soup. Created by Iron Chef Michael Symon for Pilsner Urquell, the combination actually works — wonderfully well.

This soup is not your grandmother's tomato soup: While the rich flavor of tomatoes is most prominent, it has undertones of fizzy tanginess and pungent creaminess. The spicy sriracha adds a compelling and addictive heat to the velvety liquid. I so enjoyed this recipe that I have plans to make it again very soon. Don't be afraid of the odd ingredients. This soup is excellent! To look at the recipe, read more