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Polish Dill Pickle Soup

Submitted by: MARBALET

Serve with your favorite hamburger. This soup tastes best chilled, the next day.

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Carrot Dill Soup

Submitted by: dakota kelly

A beautiful and tasty soup made with pureed carrots and fresh dill. If fresh herbs are not available, use 1/3 of the amount for dried herbs.

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Quick Pot Sticker Soup

Submitted by: SLOcook

Living In: San Luis Obispo, California, USA

This quick and delicious soup whips up really quick. I add some egg rolls to round out the meal.

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Stinging Nettle Soup

Submitted by: Always Cooking Up Something

Home Town: Cincinnati, Ohio, USA

Living In: Seattle, Washington, USA

This is a dense and delicious dark green nettle soup. Make it when nettles show up at the farmers markets in the Spring. Be sure to wear gloves when handling the nettles or they'll sting ya!

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Tomato and Bread Soup

Submitted by: TRACI8878

Living In: Los Angeles, California, USA

This soup is a great way to use up any stale bread you have on hand. You'll also need diced tomatoes, chicken broth, onion, and garlic.

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Egg Drop Soup (Better than Restaurant Quality!)

Submitted by: Darren

Home Town: Oceana, West Virginia, USA

Living In: Charlotte, North Carolina, USA

After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!

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Marian's Pumpkin Soup

Submitted by: Marian

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

This fresh pumpkin soup seems straightforward since it's made with the standards-- fresh sugar pumpkin, onions, curry powder, garlic, light cream, and chicken stock--but there's also a tasty, surprise ingredient: peanut butter!

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One-Egg Egg Drop Soup

Submitted by: Fei Fei

This is a Chinese restaurant-style egg drop soup, thickened with tapioca for a light, clear broth, with ribbons of egg. Chopped green onion and a little optional sesame oil and white pepper give it an extra finish.

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Colombian Ahuyama Soup

Submitted by: Marian

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

A creamy squash soup made with ahuyama squash, the South American version of butternut squash, is seasoned with a lively blend of curry powder, red pepper flakes, peanut butter, and Worcestershire sauce. Substitute pumpkin or hubbard squash if butternut squash is not available.

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