Soups, built from whatever's in season

Three sessions in one theme: a bright tomato soup, a hearty chicken tortilla, and a garden vegetable soup that goes chunky or smooth depending on the day. All of it comes together in one pot, start to finish.

A pot of chopped zucchini, cherry tomatoes, broccoli, and beans simmering in tomato broth

Tomato Soup

Tomato, basil, and not much else

Quartered tomatoes go in with fresh basil, oregano, and shredded carrot, then cook down and get blended smooth right in the pot — no peeling, no straining.

Quartered fresh tomatoes filling the pressure cooker insert

Quartered and ready

Tomatoes topped with fresh basil, oregano, and shredded carrot before cooking

Basil, oregano, shredded carrot

Smooth, bright red-orange tomato soup after blending

Blended smooth

Chicken Tortilla Soup

A full-meal soup, ladle to jar

Shredded chicken, black beans, corn, and tomato build a soup hearty enough to skip the side dish — cooked and portioned straight into containers to take home.

Chicken tortilla soup being stirred with a red ladle, showing corn, black beans, and shredded chicken in a tomato broth

Corn, black beans, shredded chicken

Four takeout containers filled with finished chicken tortilla soup

Portioned and ready to go

Vegetable Soup

Chunky one day, smooth the next

Zucchini, broccoli, carrots, celery, and spinach in a tomato-vegetable broth — served rustic and chunky, or run through the blender for a smooth, jarred version.

Raw zucchini, cherry tomatoes, broccoli, and beans in tomato broth before cooking

Going in raw

Cooked vegetable soup with carrots and wilted spinach in broth

Cooked, still chunky

Smooth, pale golden vegetable soup after blending

Blended smooth

Two large glass jars filled with pale golden blended vegetable soup

Jarred for later