Soup from scratch doesn't require much fuss

I love to rummage through my refrigerator searching for ingredients for an impromptu meal of soup. What makes this especially appealing is that I don't have to run to the grocery store to get exotic or expensive ingredients. Who would think that a handful of vegetables, beans, pasta and broth would make a dish fit for a main course for Sunday supper?

Soup is also ideal for entertaining because it can be made a day or two in advance, allowing time for flavors to develop and meld. Soups from scratch are wholesome, and they taste wonderful because you make them yourself from fresh, good-quality ingredients.

There is a simple formula for making a variety of creamy puréed soups. I generally start by sautéing lots of onion in olive oil or butter until soft. Sometimes I'll add chopped carrots, a leek and celery. You can roughly chop them because it's all going to be finished in the blender. Stir in herbs and spices, or garlic and tomato purée if needed.

After another minute or so the main ingredient goes in: mushrooms for a mushroom soup for instance, or tomatoes, broccoli or winter squash. I'll add a cut-up peeled potato if I'm using a vegetable without much body, such as spinach or asparagus. Sautéing the vegetables with the onions, spices and herbs gives the soup a depth of flavor. After a few minutes, more liquid is added and everything is simmered until the vegetables are tender, but not mushy.

Purée in a food processor, blender or with an immersion blender until smooth, add a touch of cream to enrich, and adjust seasoning. This meal-in-a bowl is the classic comfort food and needs only a salad and some whole-grain bread to complete the menu.