Between Seasons

The weather here in Arizona has been very strange for the last couple of weeks.  We've had unusually cool and damp weather some days and record-breaking heat and low humidity on others.  Fortunately my favorite soups can be eaten hot or cold, so I'm ready whatever the temperature.  Although I usually make soup from scratch, I have a few commercial favorites.

The soups listed below are great for lunch or as a first course.  All are low-calorie.  Some are also low-sodium.  Others contain more salt than I would prefer, but we are able to eat them in moderation because the rest of our diet contains so little sodium.

• Imagine Light in Sodium Creamy Sweet Potato Soup, Creamy Portobello Mushroom Soup, Light in Sodium Creamy Broccoli Soup*
• Pacific Natural Foods Light Sodium Organic Roasted Red Pepper and Tomato Soup, Light Sodium Creamy Butternut Squash Soup*
• Progresso Vegetable Classics Hearty Tomato Soup*
• Campbell’s Select Harvest Garden Recipes Caramelized French Onion Soup
• Miso soup

*good either hot or cold

"A first-rate soup is more creative than a second-rate painting." ~Abraham Maslow