20 Tomato Soup Recipes That are Mmm, Mmm Good

You can't go wrong with French Onion soup any day but especially not on Thanksgiving! The bubbling and golden layer of cheese makes this feel like a luxurious dish everyone at the table will enjoy.

This soup is loaded up with vegetables, making it a healthier option for your Thanksgiving spread It's super simple to whip together but is extremely flavorful.

Not only is this recipe delicious, but it's seriously adorable too! It's rich and flavorful, thanks to sage, roasted garlic, pistachios, and blue cheese.

Instead of typical glassware, these cheese soup shooters are served in mini pretzel bread bowls, making them extra unique and fun. What more can you ask for than cheesy soup, pretzel bread, and bacon all in one bite?

You cannot go wrong with a mini grilled cheese atop a creamy tomato soup shooter. Warning: Your guests *will* ask for seconds.

This rich take on pumpkin soup is guaranteed to make you feel especially cheery on Thanksgiving.

Rather than roasting up heaps of asparagus for Thanksgiving dinner, try puréeing the tasty veggie side into a scrumptious soup. The natural and super bold shades of green will pair nicely with the festive vibes. Garnish it with a piece of bread for a truly beautiful small bite.

Roasted cauliflower is DELICIOUS on its own, but it's even better in drinkable form. This recipe is customizable toppings-wise but incredibly creamy as far as texture is concerned. Garnish it with a breadstick or relish the roasted cauliflower flavor sans bread. Your choice, reader.

Potato Leek Soup

Careful, this vegan potato leek soup might just steal the whole show! It takes less than 50 minutes to make and is hearty and creamy.

This creamy soup is perfect for Thanksgiving and the added maple pecans on top are *chef's kiss*!

For those who value a tasting *experience,* a trio of soup shooters like this one is the answer. It includes roasted carrot, broccoli-leek, and a roasted tomato-fennel soup. So many options.

Made with gorgonzola cheese and potatoes, this creamy soup is topped with a mini rye toast that's great for dipping.

This soup is recipe is packed with flavor and spice, thanks to cumin, cinnamon, paprika, and harissa paste! It is also vegetarian and can be made vegan with a simple swap to nondairy yogurt.

So, take a baked potato with all the fixin's and turn it into a soup, and you've got this Baked Potato Shooters recipe. Bacon? Check. Crema? Check. Cheese and chives? Double check. Heaven, is that you?

This Italian soup is full of vegetables and herbs that make it a comforting and wholesome soup for Thanksgiving!

This chicken and sweetcorn soup is perfect as a Thanksgiving appetizer because it is on the lighter side. It is packed with flavor, though, and is a twist on a classic egg drop soup.

This one-pot Creamy Chicken Tortilla Soup is so simple and the perfect bowl to spice things up with salsa verde, poblano peppers, jalapeños, and shredded chicken. Taco seasoning and ground cumin top it off with amazing flavor. Add salty tortilla chips and even lime zest for a magical soup to cozy up to mid-winter. (via Half Baked Harvest)

Curb your cravings for a cozy comfort soup with this well-rounded meal that nourishes with tender chicken, fluffy cooked dumplings, and a flavorful creamy broth. (via Real Food Dietitians)

Mix things up with this popular Turkish soup made with fermented dough and a tomato base, mint, and garlic. (via Give Recipe)

This simpler version of the famous mulligatawny soup is made with leftover roast chicken or turkey. Part Indian, part British, this soup is aromatic, mildly spicy, and so comforting. (via Vikalinka)

This hearty, delicious soup won't take more than 45 minutes and is packed with vegetables, cheesy tortellini, spicy plant-based sausage and lots of flavor! (via Crowded Kitchen)

This soothing soup is a great way to get veggies into your day in a healthy and hearty way. (via Clean Cuisine)

Got 30 minutes? This soup version of the Italian classic is the perfect, hearty, comfort food with ground beef, noodles, a tomato-based broth, and a delicious three-cheese topping. (via Averie Cooks)

Ingredients for Paleo Christmas Cookies

For the cookies:

• 1/2 cup grass-fed salted butter, softened
• 6 tablespoons raw honey
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 3 cups almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda

For the frosting:

• 6 tablespoons coconut butter or coconut manna
• 1/4 cup cacao butter
• 1-2 tablespoons honey
• Plant-based food coloring
• Vegetable-dyed sprinkles, for topping*

How to Make Paleo Christmas Cookies

1. Add the softened butter and honey to a large mixing bowl. Cream the mixture together using a handheld mixer until it is smooth. Add in the eggs, vanilla extract, and almond extract and whisk until they are well combined. Pour in the almond flour, coconut flour, and baking soda, and continue mixing until the batter has come together smoothly.
2. Separate the dough into two, and place each one on top of a piece of plastic wrap. Roll each dough into a ball, then flatten to a thick disk, cover completely with the plastic wrap, and place in the refrigerator to firm up for at least 2 hours or overnight.
3. Preheat the oven to 350 degrees F. Remove one of the dough discs from the refrigerator, unwrap the plastic and place the dough on top of a piece of parchment paper, then top it with another piece of parchment paper. Use a roller to flatten out the dough to about 1/4 to 1/2 of an inch thick. Work quickly with your favorite Christmas cookie cutters, and use a thin spatula to lift the cut cookies onto a baking sheet lined with parchment paper.
4. Bake the cookies in the oven for 10 minutes. Let them cool for a few minutes, then place on a wire rack for further cooling. Gather the leftover scraps back into a ball in the plastic wrap or parchment paper and place it back in the refrigerator, while working with the other piece of dough. Do this in batches to keep the dough from getting too warm and so you don’t overcrowd the baking sheet.
5. While the batches of cookies are baking, use a small saucepan to lightly melt the coconut butter and cacao butter together over low heat on the stovetop. Remove the pan from the heat when the ingredients have just melted together. Stir in the desired amount of honey, then set aside to cool and thicken up slightly. If you are using food coloring, add in the desired amount into the frosting mixture (1-2 teaspoons of green or red should do the trick). If you plan on only using white frosting, only use a small amount of honey, as it can make the frosting an off-white or light brown color.
6. After the cookies have completely cooled, decorate them with the frosting and sprinkles as desired. If you don’t have any professional piping tools, an easy fix is to place the frosting in a plastic sandwich bag and remove all the air when sealing the top. Cut a tiny tip off one corner of the plastic bag, then gently squeeze and pipe over the cookies. Use one plastic bag or piping bag for each color of frosting. Top with corresponding sprinkles and enjoy!