This easy, light lunch fix uses leftover veggies you probably have in the bottom of your crisper. Simply heat up a can of Light Creamy Potato Bacon soup and, once warm, toss in some shredded carrots. We like to let them heat up and lose a little crunch before adding the spinach and chives, heating them just long enough to wilt the leaves. Pour into a bowl and top with some fresh cheddar, if you're into that kind of thing. Dig in, enjoy!
This five-minute addition to our Santa Fe Style Chicken soup with have your tastebuds screaming for more! Simply chop up some fresh avocado, ripe tomatoes, and cilantro to decorate your warm bowl of soup. Top it all off with a fresh squeeze of lemon to really pull the whole show together.
HOW TO MAKE IT: 1. Heat oil over medium heat. Add garlic (1 clove), diced onions (1/4 cup), cumin (1 tsp), chili powder (1/2 tsp) and cayenne powder (1/2 tsp). Saute until fragrant. 2. Add diced tomatoes (1/2 cup), onions (1/4 cups), corn (1/2 cup), black beans (1/2 cup) and a can of Traditional Progresso Chicken Noodle Soup. Bring to a boil. 3. Serve with sour cream, chives, cheddar cheese, tortilla chips and diced avocado. Enjoy!
HOW TO MAKE IT: 1. Heat oil over medium heat, add garlic (1 clove) and lemon grass (1 stem). Fry until fragrant. 2. Add the red curry paste (1/2 Tbsp), stir so everything is coated. 3. Pour in 1 can of Traditional Progresso Chicken Noodle Soup, coconut milk (1/2 cup) and fish sauce (1/2 Tbsp). Toss in sliced onion (1/4 cup) and red bell pepper (1/2 cup). Bring to a boil. 4. Squeeze in some lime juice. Serve with lime wedge and cilantro.
HOW TO MAKE IT: 1. Heat sesame oil (2 tsp) over medium heat, add garlic (1/2 Tbsp) and ginger (1/4 Tbsp). Fry until fragrant. 2. Pour in a can of Traditional Progresso Chicken Noodle Soup. Season with soy sauce (1tsp), mirin (1tsp) and a dash of white pepper. Add bok choy and bring to a boil. 3. Serve with chopped scallions.
Whoa, whoa. Timeout. We kind of outdid ourselves with this one. We took our Creamy Chicken Alfredo with Pasta soup 'Up a Notch' with sautéed kale, cherry tomatoes, and Progresso artichokes. We started by sautéing a glorious combination of kale, cherry tomatoes and artichokes in a bit of olive oil. While our veggies were simmering, we heated up a can of our Alfredo soup on the stove. Pour yourself a deep, warm bowl and top with your veggies. We highly suggest adding a dash of red pepper flakes if you're feelin' like a little 'POW!'.
We have all had those nights. A Netflix episode or seven is calling and the thought of cooking a delicious meal from scratch feels impossible; we get it. So, we started with our lentil soup and took it 'Up a Notch' by adding some sautéed fennel and topping with fresh avocado, mint, and pistachios for a little extra little crunch. Trust us, it’s an unexpected and delicious combination that is perfect for Meatless Mondays… or any day of the week really.
OH MAN YOU GUYS. We decided to take our Lentil soup 'Up A Notch' by pouring it over a bed of rice, then adding cotija cheese, avocado, cilantro, pumpkin seeds, lime, and sriracha. The end result: it blew our minds. To make this delicious creation, start by adding brown rice to a bowl as a base (any grain would work perfectly here). Then, while heating up the Lentil soup, shift your attention to the best part of this assembly; the toppings. Our top picks: cotija cheese, fresh avocado, cilantro, pumpkin seeds, lime and siracha for an added kick! No big deal, just a dinner that's 10/10 on the flavor scale that takes under 10 minutes to put together.
Now, there’s a reason that Clam Chowder is a fan favorite… but humor us and listen to this outrageous addition. Cook up some farro to toss in as a hearty base. Hot tip: boiling your grains in Cooking Stock instead of boring water really ups your cooking game. And, wait, did you need an excuse to add the bacon? ‘Cause that extra crisp bite of deliciousness really pulls this whole thing together. Save that delicious bacon grease to wilt some kale and you’ve got the perfect trifecta of awesome. Sprinkle with red pepper flakes for that extra mile. WATCH ME
Talk about a magically flavor combination. We started with our favorite Chicken noodle soup and took it 'Up A Notch' by adding some lemon and fresh herbs. Start by heating up a bowl of our chicken noodle, bring it to a boil first then let it simmer on low. While the soup is simmering, chop up some of your favorite fresh herbs; we choose to use a combination of parsley, chives and dill. Finish it up by adding a squeeze of lemon, stir and serve. We know, you're thinking, 'Don't mess with a classic!' WELL, we did, and it's a bowl full of tastebud sunshine. WATCH ME
Is there anything our lentil soup can’t do?? It makes the perfect base for just about any flavor combo so give this a try: Add roasted butternut squash, we love to throw a lil’ spice into just about anything so add some cayenne. Cut up as much avocado and cilantro as you’re feelin’ and then top with a tish of sour cream. Office lunch flavor dream team.
Craving pasta? You’re in luck. We took our Creamy Chicken Alfredo with Penne soup “Up a Notch” by adding Cajun shrimp. To prepare the shrimp, we started by placing some shrimp in a single layer onto a baking sheet. Then we added a mix of olive oil, garlic and our favorite Cajun seasoning. After roasting it till its pink, firm and cooked through or about 8 minutes at 400 degrees; set it aside for a couple minutes to cool. Finally, add the shrimp to a warm steaming bowl of our Creamy Chicken Alfredo with Penne soup and garnish with some fresh-grated Parmesan on top and parsley if you're feelin' fancy.
There are plenty of ways to elevate a can of soup, and our series “Up a Notch” is here to give you some tasty ideas. This week we took our Loaded Potato and topped it with bacon, fresh shredded cheddar cheese, sliced jalapeños, and a dollop of sour cream. Or, customize it by adding your own favs. Does this taste as good as it sounds? Yeah, yes it does.
Tomato Basil is already like an Up-a-Notched tomato soup, but we can get more creative than that with this summer twist: First, take your favorite in-season veggie, (we favor zucchini) from the farmer’s market. While the soup heats up on the stove, use your spiralizer to cut the zucchini into spiraled zoodles. This -seems- like spaghetti but is totally guilt free, easy to make and packs in that extra serving of vegetables you know you're missing out on. WATCH ME
Somedays, nothing in the world sounds better than lasagna. Most days, building a lasagna and putting it into the oven is simply not gonna happen. Fake it with soup; our Tomato Basil adds a nice Italian touch. Mafalda pasta makes a great sub for mini-lasagna noodles (could they look any more the part?!) and stirring in some spinach into this Vegetable Classic’s soup makes this ‘lasagna’ guilt free. Top with plenty of parmesan and spoon in.