andersonhouse blog

Summer Soup Recipe Variations

Summertime calls for simplicity in our cooking. Enjoy fresh summer produce with these specially developed recipe variations for five favorite Homemade in Minutes Mixes.
(BTW, if looking for a good vegetable broth, we like the green 32-oz. boxed Emeril organic vegetable broth.)

Asparagus Spinach Soup – Go Green with this Variation

Recipe Ingredients:

• 4 cups broth (vegetable or chicken)

• 1 package
Idaho Outpost Potato Leek Soup Mix
• 6 ounce package baby spinach

• 1/2 bunch of fresh asparagus


1. In a 4 quart, pot heat broth.

2. Add contents of Potato soup mix package.

3. Add spinach and simmer 20 minutes covered.

4. Cut up asparagus into one-inch pieces and add to the soup pot along with cream.

5. Simmer 5-10 more minutes covered and serve.

Cream of Mushroom Soup

Wild mushrooms come in season in early spring. Try this variation for a luscious cream of mushroom soup.

Recipe Ingredients:

• 1 package
Pennsylvania Woodlands Mushroom Barley Soup Mix
• 4 ounce package gourmet wild mushrooms, roughly chopped

• 2 tablespoons butter

• 4 cups chicken broth

• 1 cup heavy cream


1. In a 4-quart pot melt butter and saute mushrooms for 3 minutes.

2. Add contents of the Mushroom Barley Soup Mix and stir.

3. Add chicken broth and bring to a simmer.

4. Cover and simmer on low 20 minutes.

5. Add cream and continue on low 10 minutes.

6. Serve as is or use a hand immersion blender in the soup pot for one minute to make the soup even thicker.

Creole Sweet Potato Soup – Sweet and Spicey

Recipe Ingredients:

• 1 large sweet potato, peeled and diced

• 2 tablespoons olive oil

• 1 package New Orleans Jambalaya Soup Mix
• 6 cups broth (vegetable or chicken)


1. In a 4 quart pot, heat oil and saute sweet potato about 3 minutes.

2. Add contents of the Jambalaya Soup mix and stir.

3. Add broth, bring to a simmer, cover and cook on low 30 minutes until sweet potato softened.

Curried Coconut Cauliflower Soup – Thick and Flavorful

Recipe Ingredients:

• 4 cups broth (vegetable or chicken)

• 1 package Pacific Rim Gingered Carrot Soup Mix

• 1 whole head of cauliflower

• 1 tablespoon brown sugar

• 1 14-ounce can coconut milk


1. In a 4 quart pot, bring broth to a simmer

2. Cut up cauliflower flowerets and add to pot.

3. Add contents of the Gingered Carrot soup mix and brown sugar.

4. Simmer 25 minutes.

5. Use a hand immersion blender, or a food processor, to puree the soup.

6. Add coconut milk, simmer gently 5 minutes and serve.

Tomato Squash Soup – Thick and Vegetably

Recipe Ingredients:

• 2 yellow summer squash

• 2 tablespoons butter

• 1 package  Mississippi Delta Tomato Basil Soup Mix

• 4 cups broth (vegetable or chicken)

• 1 28-ounce can crushed tomatoes

• 1 cup heavy cream


1. In 4 quart pot, saute 2 diced yellow summer squash (or zucchini) in 2 tablespoons of butter for 5 minutes.

2.Add 4 cups broth, 1 28-ounce can crushed tomatoes.

3. Bring soup up to a simmer for 20 minutes, covered.

4. Add 1 cup cream, gently simmer on low, covered 15 minutes, and serve.