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I wasn’t too sad to see the warm weather go, because it was the perfect opportunity to start sampling delicious new soups. If you’re getting tired of the same old chicken noodle or cream of broccoli, we’ve got you covered. Here are 5 mouthwatering soups you need to try. Each one has enough substance and flavor to pack for lunch or make for dinner tonight. The best part? They’re not hard to make!
1. Creamy Chicken Tortilla Soup
This soup wins the most visually appealing award. The key is in the garnishes. Add a dollop of sour cream, some cubed avocado, minced cilantro, shredded cheese, and a few tortilla chips. I can’t wait to try it out!
Credit: Cooking Classy
2. Turkey Stuffing Dumpling Soup
If you didn’t get enough at Thanksgiving, this is a great way of bringing back the unforgettable taste of turkey and stuffing. This recipe can also be made with Thanksgiving dinner leftovers, assuming you have anything left 😉
Credit: Town and Country Living
3. Creamy Coconut Ginger-Carrot Soup
You simply can’t get through winter without some puréed soups, and we thought you’d like a twist on one of the classics. This carrot soup incorporates coconut milk, Thai curry paste, and chia seeds for a unique and delicious blend of flavors. Simply mouthwatering…
Tip: You might want to consider making it without the lime juice, unless you’re a big fan of tangy flavors in your soup. Ginger, curry paste, and coconut milk provide enough flavor on their own.
Credit: Fit Bottomed Eats
4. Spinach Tortellini & Tomato Soup
I’m not always a fan of adding pasta to soups, but tortellini? YES! This Italian-inspired soup recipe is hearty enough for you to have for dinner tonight, and it’s sure to be a hit with your family and friends. Bring it to a potluck or store it in the freezer. The options are endless!
5. Crock-Pot Cheeseburger Soup
We all love cheeseburgers, right? Why not make them into a soup? Even if you are not a soup fan, you will love this. The potatoes, carrots, and celery ensure you will be getting enough veggies as well! Keep in mind: the recipe is made for a Crock-Pot, but don’t worry, you can easy modify it to stove-top if you don’t have one.
Tip: I made it with cheddar cheese instead of the Velveeta processed kind. Still delicious and way more healthy. You also might want to double the recipe, as it only makes 6 small servings.
Credit: Life in the Lofthouse
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