Dainty cucumber and watercress sandwiches are popular at high tea, and this soup combines the same mellow cucumber and peppery watercress. Serve it chilled at everything from tea to picnics.

Soup made with melons? You bet! Serve this chilled creation in pretty bowls at your next summertime brunch-its refreshing taste will delight your guests.

Serve this quick-cooking soup immediately after preparing it, while the vegetables are fresh and colorful.

A perfect last-minute side dish, this super-fast soup abounds in south-of-the-border flavors. It weighs in at only 35 calories per serving.

Every spoonful of this soup is filled with aromatic vegetables, fragrant nutmeg, and Parmesan cheese. Good to the last drop!

This year-round soup tastes just like a bowl of herb-flavored corn on the cob, creamy style. You’ll be glad the recipe is so easy to make and so good that you’ll want to serve it again and again. Double the batch and keep a supply in the freezer.

Make the most of the variety of fresh mushrooms available at your local market. Their earthy flavors and textures enhance this tangy and peppery soup. Have some Asian-style soup spoons handy they make eating the soup twice as fun!

Lentils and a potato provide wholesome fiber in this hearty main-dish soup.

You can make this classic Italian soup in about a half hour from start to finish.

Yukon gold potatoes and exotic mushrooms update this classic.