Welcome to Soup Challenge Voting!

Folks -

We have a problem with the way some folks have been voting. We are addressing this with a simple refinement to the Official Rules. As always, we want to make sure the Soup Challenge™ remains “a fair fight” between entrants.

Voting began on November 1, 2012 and will end on February 17, 2013. All voters must first register using their first name, one valid email address and zip code. To get started, just find the recipe you want to vote for and click the vote button. You’ll then be prompted to log in or register. Or, click here to register now. You’re welcome to vote every day, though please only once per day!

Thanks for voting and participating in the Soup Challenge!


All Recipes (70) - Page 1 of 7


Sage And Squash Bisque With Ricotta Ravioli
By: Eugenia
Region: Midwest
Soup Group: Vegetarian

I fell in love with fresh squash ravioli in browned sage butter when my best friend served it to me one evening on a 'girl's night'. After that I've been exploring other ways of taking these wonderful flavors and finding unexpected ways to serve the...

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Posted February 17th, 2013


Spicy Tomato Basil
By: Thomas
Region: Northeast
Soup Group: Vegetarian

It beats canned tomato soup any day, and has a nice kick

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Posted February 17th, 2013


Wild Mushroom Soup
By: Thomas
Region: Northeast
Soup Group: Meat Protein

i love mushroom sou[ but not the creamy kuns . the beef broth and tomatoes are my kind of soup

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Posted February 17th, 2013


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Comfortly Southern Turnip Green With Ham Soup
By: Angela
Region: Southeast
Soup Group: Meat Protein

I love to revamp leftovers and give them new life. One cold day I had leftover turnip greens and white northern beans. I stood at the refrigerator, hands on hips wondering what I could do with these two items. Previously I had eaten a turnip green ba...

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Posted February 17th, 2013


Northeast Crabby Corn Chowder
By: Danielle
Region: Northeast
Soup Group: Cream-Based

My boyfriend is originally from Maine and this year, he took me crabbing for the first time. We came home with a bounty of them. We quickly turned them into corn and crab cakes and fried them up on the back porch of his family's home. For our ann...

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Posted February 16th, 2013


Black Bean Chili
By: Heather
Region: Northeast
Soup Group: Vegetarian

We love chili in our house but using ground beef adds a lot of additional fat and calories. I set off to make a vegetarian chili that tastes good and is lower in both fat and calories. I decided to use black beans because the texture of them helps ...

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Posted February 16th, 2013


Cream Of Watercress With Grilled Shrimp
By: Andre
Region: Southeast
Soup Group: Cream-Based

I love this soup. It's easy, elegant, you can make it for a fancy dinner or a weeknight main course with a salad and crusty bread. Watercress is not always available, but it's worth the wait for its distinctive bite and unique flavor.

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Posted February 15th, 2013


Chicken & Sweet Potato Soup
By: Bob
Region: Northeast
Soup Group: Meat Protein

This soup is a great summer time soup. It is very refreshing and fills you up completely. I have always made this soup for friends and family during Cinco De Mayo as well as on the 4th of July. The inspiration for this soup actually came out of combi...

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Posted February 15th, 2013


Roasted Vegetable
By: Meagan
Region: Northeast
Soup Group: Vegetarian

My fiancé Ben is an expert taste-tester and my main motivator in the kitchen. He is an incredibly hard worker, specializing in restoring and milling antique lumber. He works long days and comes home in the evening positively ravenous! I started...

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Posted February 13th, 2013


Mac & Cheese Soup
By: Tina
Region: Northeast
Soup Group: Cream-Based

Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook until tender; drain. Mist a baking sheet with cooking spray or olive oil and arrange the tomato...

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Posted February 10th, 2013