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Silky soups, creamy soups, chunky soups, thick soups, meaty soups, noodle soups, vegetarian soups . . . 
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So You Want to Talk About Soup?

Does it surprise you to know that January is National Soup Month? No, not at all, right? In fact, I’m sorry if I insulted you by pointing this out. 
 
"Soup" is such a simple, short word for such a big category of food. Silky soups, creamy soups, chunky soups, thick soups, meaty soups, noodle soups, vegetarian soups, yadda yadda yadda. There are a whole lot of soup genres. And I love them all. And none of us really need to be told it’s National Soup Month to be inspired to make soup at this moment in time. Making soup is like reaching for a pair of fuzzy socks. It’s pretty intuitive. 
 
Here are some of our most loved soups, and should you want to go even further down the soup rabbit hole, check out 29 Soups Perfect for Freezing.

This divine soup is flavored with chili, cumin, and coriander, and topped with all kinds of deliciousness like avocado and tortilla crisps. This is one of my favorite soups of all time.

Click here for the recipe.

This Moroccan Carrot and Cauliflower Soup lays no claims to culinary authenticity, but incorporates some the spices that most often appear in Moroccan cuisine (cumin, ground ginger, cayenne, and coriander). If you want it even spicier, you might swirl in a spoonful or two of harissa paste at the very end, or if some people in your family like the heat, just swirl in a dab of the harissa into their portions right at the time of serving.

Click here for the recipe.

Soup is the single most brilliant way to use up what you have in your fridge. Think of this more like a template than a recipe, and not only will you end up with a delicious pot of soup, you will also feel mighty fine about how you managed to clean out that vegetable drawer with minimal waste.

Click here for the recipe.

Pretty much every country has their version of comfort chicken soup—this is the Greek one. It’s creamy and lemony and studded with tender orzo and bites of chicken. Fresh dill or parsley gives it a final lift.

Click here for the recipe.

Fennel adds a slightly memorable and also amazing flavor to this creamy, sultry version of butternut squash soup.

Click here for the recipe.

Mushroom barley soup plays a leading role in my family’s soup life. It’s usually the lunch before Thanksgiving dinner, it satisfies the vegetarians and the carnivores alike, and it freezes like a champ.

Click here for the recipe.

Can you miss a soup? As I am typing this, I miss this soup. Which means I will make it this week, because this is a solvable problem. The smell of this savory soup will make everyone within range instantly ravenous.

Click here for the recipe.

Roasted vegetables + broth = roasted vegetable soup. I love this kind of math. Slightly spicy—and just a touch of sweet—roasted vegetables became an instant soup with the addition of some broth (using vegetable broth gives you a vegetarian soup) and a food processor. I used a combination of rutabagas, carrots, and butternut squash, but you can play around with different combos.

Click here for the recipe.

This soup relies on canned tomatoes and tomato paste so you don’t have to stand there in the supermarket looking at those sad winter tomatoes and wondering if you should chance it. A gluggety-glug of cream turns the soup a pretty orangey-pink and gives it lushness.

Click here for the recipe.

BUT WAIT, THERE'S MORE . . .
See More Recipes on TheMom100.com
If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!

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