The Soup That’s Saving Our Weeknight Dinners
It just takes a few low-lift accompaniments to turn canned soup into a full meal. Start with the right soup, though.
Home cooks know that few things are more delicious and soul-satisfying than a bowl of soup built on a mirepoix of diced onions and carrots sautéed in extra virgin olive oil, with the layers of flavor that can only come from fresh herbs, tomatoes, and other organic vegetables simmered low and slow. Home cooks also know that nothing is better than having someone else do all of that work for you!
Thanks to our friends at Amy’s Kitchen you can be enjoying a warming meal in minutes with the help of their line of delicious canned soups. We love that they’re organic, use all the same high-quality ingredients we’d shop for ourselves, and offer an array of globally-inspired varieties (plus the handy pop-top lid makes it even easier). We’ve paired a few of our favorite Amy’s soups with just the right toppings and fast flourishes to transform soup into a mealtime savior for any taste.
Provence in a Bowl
The Soup: Organic Hearty French Country Vegetable
The Spin: We’ve been dreaming of a Provençal getaway and next best thing is a topping of our easy-to-make recipe garlicky basil pistou (that’s French for pesto). It’s the perfect bright and fresh counterpoint to the deep flavors of this soup made with summery zucchini, diced tomatoes, tender white beans, and mushrooms.
Thai in No Time
The Soup: Thai Coconut Soup (Tom Kha Phak)
The Spin: Boldly flavored with makrut lime and lemongrass and enriched with coconut milk, this soup is vibrant on its own, but can be upgraded to full-on meal with the addition of quick-cooking rice noodles, fresh basil (purple basil is pretty if you got it!) and a squeeze of lime. Put that takeout menu away!
More Videos From Sunset
Hail Kale
The Soup: Organic Quinoa Kale Red Lentil Soup
The Spin: Kale. Quinoa. Lentils. That trifecta of nourishing goodness is the foundation of this ginger- and turmeric-spiked soup. If you’ve perfected your sourdough game over the past year, this is the perfect time to bake up a loaf for a ridiculously satisfying (and, yes, trending) pairing to dip, dunk, eat, repeat.
Mexican in Minutes
The Soup: Organic Tortilla Soup
The Spin: This new addition to the Amy’s family is studded with chunks of sweet potatoes, black beans, and real masa. Punch it up with fresh cilantro and crunchy, tangy pickled red onions. You can make a batch in minutes, and use the leftovers on tacos, salads, and sandwiches throughout the week.
Use Your Bean
The Soup: Organic Black Bean Vegetable
The Spin: There’s a reason black bean soup is so popular: Black beans are some of the tastiest, creamiest legumes on the planet and they go with just about any side, salad, or topping. For the voracious vegan, top with a generous dollop of dairy-free coconut milk and cilantro. And serve with a hunk of baguette. Be sure to toast it until the crust is shatteringly crisp for the ultimate in taste and textural delight.
Praise the Gourd
The Soup: Organic Butternut Squash Soup
The Spin: Creamy (but vegan!) butternut squash soup is the ultimate bowl of sweet savory comfort. Add color, flavor, and crunch with shallot rings sizzled in hot oil until brown, roughly chopped sage, and chopped walnuts.
