Ingredients

• 4 cups cooked long grain rice, cooled
• 2 tablespoons canola oil
• 1 teaspoon salt
• DRESSING:
• 3 tablespoons tahini
• 2 tablespoons toasted sesame oil
• 2 tablespoons canola oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon reduced-sodium soy sauce or gluten-free reduced-sodium tamari soy sauce
• 1 tablespoon water
• 2 teaspoons mirin (sweet rice wine) or honey
• 2 garlic cloves, thinly sliced
• Fresh gingerroot, optional
• VEGGIES:
• 4 cups shredded red or green cabbage
• 3 green onions, thinly sliced
• 2 cups shredded carrots
• 2 cups chopped cucumber
• 1 cup frozen shelled edamame, thawed
• Sliced green onion, sesame seeds, chili crisp or shichimi togarashi seasoning, to garnish

Ingredients

• VERDE SAUCE:
• 2 pounds tomatillos, husked
• 1 jalapeno pepper, seeded
• 1/2 cup media crema table cream or sour cream
• 3 garlic cloves
• 1 cup fresh cilantro leaves
• 1 teaspoon chicken bouillon granules
• 1 teaspoon salt
• ENCHILADAS:
• 2-1/2 cups shredded cooked chicken breast
• 2 cups shredded Monterey jack cheese, divided
• 1/4 cup chopped onion
• 1/2 teaspoon ground cumin
• 12 corn tortillas (6 inches)
• Diced avocado, sour cream and fresh cilantro, for topping

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 medium sweet onions, thinly sliced
• 1 pinch salt
• PARMESAN BREAD CRUMBS:
• 1 cup panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 3 tablespoons butter, melted
• SOUP:
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup chopped celery
• 1/2 cup sliced fennel bulb
• 3 garlic cloves, minced
• 1/4 cup white wine
• 6 cups chicken stock
• 3 cups chopped fresh kale
• 1 cup crumbled cooked bacon, divided
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 cups shredded cooked chicken breast
• 1 package (8 ounces) potato gnocchi
• 2-1/2 cups shredded cheddar cheese
• 1 cup heavy whipping cream, warmed
• 1/4 teaspoon cayenne pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 jar (16 ounces) picante sauce
• 3 tablespoons brown sugar
• 1 tablespoon prepared mustard
• Hot cooked rice, optional

Ingredients

• 1 tablespoon olive oil
• 2 pounds ground turkey
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 8 garlic cloves, minced
• 3 cans (14-1/2 ounces each) Italian diced tomatoes, drained
• 2 cans (15 ounces each) tomato sauce
• 2 cans (6 ounces each) tomato paste
• 1/3 cup sugar
• 2 tablespoons Italian seasoning
• 1 tablespoon minced fresh basil
• 1 teaspoon dried marjoram
• 1 teaspoon salt
• 10 cups uncooked spiral pasta
• 1/4 cup grated Parmesan cheese

Ingredients

• 2-1/4 cups all-purpose flour
• 1/4 teaspoon sea salt
• 1/2 cup canned pumpkin or homemade pumpkin puree
• 1 large egg
• SAUCE:
• 3 tablespoons extra virgin olive oil
• 3 each plum tomatoes, diced
• 2 medium carrots, grated (about 1 cup)
• 1 tablespoon minced garlic
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon each salt and coarsely ground pepper
• Grated Parmesan cheese, optional

Ingredients

• 4 tablespoons butter, divided
• 1 pound baby portobello mushrooms, sliced
• 1/2 large sweet onion, thinly sliced
• 2 medium carrots, chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 1-1/4 cups dry red wine
• 3/4 cup vegetable stock
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1/2 cup sour cream, optional
• Hot cooked polenta or mashed potatoes, for serving
• 3 tablespoons minced fresh parsley

Ingredients

• 2 cups unsweetened pineapple juice
• 1 cup ketchup
• 1 cup soy sauce
• 2 tablespoons minced fresh gingerroot
• 2 tablespoons packed brown sugar
• 1 tablespoon coarsely ground pepper
• 8 garlic cloves, minced
• 4 pounds boneless skinless chicken breasts
• 4 slices fresh pineapple, 1/2-inch thick, cores removed
• 2 tablespoons olive oil
• Thinly sliced green onions, optional

Ingredients

• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon pepper
• SALAD:
• 8 cups chopped iceberg lettuce
• 1 cup sliced English cucumber
• 1 cup grape tomatoes, halved
• 1/2 cup thinly sliced red onion
• 1 can (15-1/2 ounces) no-salt-added garbanzo beans, rinsed and drained
• 1 cup whole pitted Kalamata olives
• 1 cup crumbled feta cheese
• 1/2 cup pickled sliced beets
• 8 whole pepperoncini

When it comes to healthy meal delivery, Green Chef landed the top spot as the best gluten-free meal kit. From pre-measured, organic ingredients to customization options, it’s got everything you need to make delicious, home-cooked meals.

Once you get started, you’ll choose from two, four or six servings per meal. Then, choose either three or four meals per week, with the option to add on more for as little as $13 per serving. Meals change weekly, offering around 80 healthy recipes to accommodate every dietary preference. You can even jazz up your entree with extras like Green Bean Amandine for $3.99 or Keto-Friendly Snickerdoodle Cookies for $4.99.

“I love that these ingredients are organic. I don’t have to worry about GMOs, pesticides or antibiotics in my food. The recipes are easy to make with complex flavor profiles, and they’re better than anything that I could whip up on my own without a huge investment of my time,” says product tester Sheri Kaz.

After signing up, Sheri chose an array of delicious meals including Spicy Chili Ginger Chicken Spinach Salad, Lemon-Basil Caper Pork, Italian Shrimp and Creamy Rice, Deli-style Chickpea Salad Sandwiches and Street Corn & Black Bean Rice Bowls.

She also took advantage of Green Chef’s complimentary consultation with a nutritionist. “They followed up with an email and some info sheets to help me balance blood sugar levels,” she says. “It was very helpful in addressing my personal health concerns.” Talk about a healthy meal kit!

Sheri’s only complaint was that the produce wasn’t as fresh as she would have liked. “Some of the produce wasn’t as fresh as I hoped for, but all of it was usable and as fresh as my local Kroger store,” she explains. In spite of that, Sheri was so pleased with the food that she plans to continue her subscription. “As a single person who doesn’t like to cook everyday, I plan to find dishes that will be good as leftovers,” she raves.

Best Keto-Friendly

Home Chef

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Of all the meal services she tested, Home Chef was Editorial Coordinator Sydney Manning’s favorite. Not to mention our top pick when it comes to keto meal kits. With over 40 meal options per week and two to six meals per delivery, there are plenty of keto-friendly options.

“This was my favorite meal kit! The instructions were easy to follow, great selection of meals, and everything was delicious. This meal kit is perfect for someone who doesn’t want to do a lot of planning or prep, but also still want a delicious, home cooked, meal,” raves Sydney.

When selecting her menu, Sydney opted for One-Pan Acapulco-Style Steak Quesadillas, One-Pot Zesty Chicken Chowder, Lemon Rockefeller Scallop Penne, Pan-Seared Caprese Gnocchi, Cherry Chipotle Brisket Tacos and Roasted Garlic Butter Sirloin with bacon-cheddar broccoli, which she especially loved. “The steak was a nice cut—very tender and juicy with not much fat on it. The steak seasoning they provided was also great,” she says. Best of all, it only took about 35 minutes from start to finish.

The only hiccup came when Sydney received lemons instead of limes. However, this snafu didn’t ruin the brand for her. “I’ve used Home Chef before and have canceled it since,” she explains. “But I still go back to the digital cookbook that’s on my account to re-create yummy meals that I remember liking from when we had the subscription.” For more details about Sydney’s experience, check out our detailed Home Chef review.

Best Plant-Based

Purple Carrot

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Whether you’re in the mood to whip up a delicious plant-based dish or are looking for a quick but healthy ready-to-eat meal, Purple Carrot is for you. All of their food is 100% vegan but best of all, their meals are creative, delicious and made with fresh ingredients. The service also allows you to add as many meals as you want to each order which means healthy eating all week long.

Though she isn’t a vegan, Sydney was excited to change things up. She signed up for Purple Carrot and opted to try the Crunchy Cabbage Salad, Cacio e Pepe, Elote Tacos, Black Bean Crunchadillas and Creamy Peanut Noodles. She was not disappointed.

“I personally am not vegan, but I was vegetarian for a while, so I’m familiar with plant-based meat and actually prefer vegetarian meals sometimes. I was pleasantly surprised by these meals; they were all creative, while still tasting good with plant-based ingredients,” she raves.

Something you may want to consider, however, is the fact that Purple Carrot isn’t the most flexible service when it comes to delivery. Sydney notes that Saturday delivery was her only option. And while that’s great if you like to plan your meals from Sunday through Friday, Saturdays may not be ideal for everyone.

Want to read more about our favorite plant-based meal delivery service? Be sure to check out our full Purple Carrot review.

Best Diabetic-Friendly

BistroMD

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BistroMD was created by Dr. Caroline Cederquist, M.D., who believes that food is medicine. That belief is why you’ll find a menu loaded with gluten-free, heart-healthy, diabetic and low-sodium options. There’s even a diabetic-friendly programed designed by a registered dietician

designed to help with weight loss and offers various customized plans, such as gluten-free, heart-healthy, diabetic and low-sodium diets. The diabetic-friendly program, which has over 100 rotating diabetic meals, is designed by a registered dietitian to help you maintain healthy blood glucose levels. Each chef-prepared entree has 25 grams or less of net carbs, plus adequate lean protein to help regulate blood sugar.

Product testing manager Annamarie Higley signed up for 5-day Lunches & Dinners Signature Plan which includes a total of 10 meals. Four of the meals she tested were specifically formulated for diabetic needs: grilled chicken with buffalo sauce, Indian-inspired butter chicken, grilled salmon with creamy pesto and chicken egg roll bowl with cauliflower fried rice. She especially liked the grilled chicken with buffalo sauce and grilled salmon with creamy pesto.

“Bistro MD places a significant emphasis on health and weight loss, so it’s certainly not the service for everyone, but it truly can accommodate just about any diet or dietary restriction. And, unlike its competitors, Bistro MD provides its customers with round-the-clock recipes, including breakfasts, lunches, dinners and snacks if desired, to more readily make their goals a reality,” says Annamarie.

What To Look for in Healthy Meal Delivery Kits

When shopping for a healthy meal delivery kit, Gulbin advises looking for meals that support your personal nutritional needs. “If you are simply looking to lose weight, then a healthy meal plan would be one that provides lower-calorie meals below 500 calories,” she says. “On the other hand, if you’re at risk for type 2 diabetes or are trying to manage the condition, then a healthy meal plan would be one that contains meals that are lower in refined carbohydrates and contain complex carbohydrates rich in fiber and other nutrients.”

If the meal delivery service you’re considering doesn’t label meals as diabetic or keto-friendly, Gulbin says there are a few key words to look for. “For those wanting to maintain a heart-healthy diet, you should look for low sodium and lower fat meal kits, or those that are designated as Mediterranean style, which would be healthy fat, lean protein in composition,” she explains. “For those wanting to follow a diabetic-friendly meal plan, you would want to look for key words like low-sugar or low-carb. Mediterranean style meal plans would also be beneficial for those at risk for or who have diabetes.”

How We Found the Best Healthy Meal Kits

In order to find the best healthy meal kits, our product testing team tried 13 different meal delivery services. Our testers carefully considered each service’s menu, paying special attention to recipes that were keto or low carb, gluten-free, plant-based and family-friendly. We then had registered dietitian Nancy Snyder review the ingredient lists to verify the claims on each meal. From there, our team continued their assessment of each meal kit’s delivery, customization options, preparation, taste and ease of cancellation.

FAQ

Are meal kits healthy?

If you choose a program that fits your particular health needs and consume the portion recommended on the recipe card provided, then Gulbin says meal kits are a healthy option. She also recommends using meal kits as a way to learn about healthy portions and basic cooking skills. “By doing this, you will be able to prepare healthy meals for yourself if there comes a time when you no longer have access to meal kits,” she says.

Do meal kits make healthy eating easier?

According to Gulbin, meal kits can make eating healthy easier since they take a lot of time out of meal planning for each week. Many of the meals we tried can be prepared in 35 minutes or less while other ready-to-heat meals that take three minutes or so to prepare.

Why You Should Trust Us

Our Taste of Home team members personally tested over a dozen different meal services in order to find the healthiest option. Each of our testers completed the process of ordering, preparing and eating a variety of meals. And since experiences and tastes can vary, we tested most services several times to ensure the experience was consistent for multiple testers.

We also spoke with Staci Gulbin, a registered dietitian with over 15 years of experience. She shared her insights on what makes a meal delivery kit healthy and what to look for when choosing the best one for your unique dietary needs. Amanda Capritto, a certified sports nutrition coach, health coach, and personal trainer, also reviewed this article.

The post 4 Best Healthy Meal Delivery Services, Tested and Reviewed appeared first on Taste of Home.

Ingredients

• 1/3 cup whole wheat panko bread crumbs
• 1 large egg, beaten
• 1 large egg white, beaten
• 1 garlic clove, minced
• 3/4 teaspoon salt
• 1 teaspoon minced fresh mint
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 3/4 cup crumbled feta cheese
• 1-1/2 pounds ground lamb
• TZATZIKI:
• 1-1/2 cups plain Greek yogurt
• 1/2 cup peeled grated cucumber, strained
• 2 garlic cloves, minced
• 2 teaspoons lemon juice
• 1 teaspoon snipped fresh dill
• 1/4 teaspoon salt
• Optional: Grated cucumber and fresh dill

Ingredients

• 8 cups frozen broccoli florets or chopped broccoli
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 cup mayonnaise
• 1 teaspoon lemon juice
• 3 cups cubed cooked chicken
• 1 cup shredded sharp cheddar cheese
• 3/4 cup dry bread crumbs
• 3 tablespoons butter, melted
• 1 tablespoon sliced pimientos, optional

Ingredients

• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1/2 pound beef top round steak, cut into 1/2-inch cubes
• 1 small onion, sliced and separated into rings
• 2 tablespoons canola oil
• 1-1/2 cups beef broth
• 1 cup cubed cooked potatoes
• CRUST:
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 3 tablespoons cold butter
• 3 tablespoons shortening
• 2 to 3 tablespoons cold water
• 1 teaspoon milk

Ingredients

• 2 pounds ground beef
• 1 medium onion, chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 1 to 2 tablespoons chili powder
• 2 to 3 teaspoons ground cumin
• 1/2 teaspoon salt
• 4 flour tortillas (6 inches)
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 1 cup shredded cheddar cheese

Ingredients

• 1 pound uncooked rigatoni
• 1 pound boneless skinless chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons Italian seasoning
• 6 tablespoons butter, divided
• 6 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1-1/2 teaspoons salt
• 1 teaspoon white pepper
• 2 cups whole milk
• 1 cup half-and-half cream
• 8 ounces shredded Colby Jack cheese
• 1/2 cup pickled sliced jalapeno peppers
• 1/2 cup juice from pickled jalapeno slices
• 1/2 cup Italian bread crumbs
• 3/4 cup grated Parmesan cheese

Ingredients

• 2 tablespoons olive oil
• 4 teaspoons lemon juice
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1/2 teaspoon ground mustard
• 4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
• lemon wedges, optional

Ingredients

• 1 cup honey
• 1 tablespoon cider vinegar
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• CHICKEN TENDERS:
• 1 large egg, room temperature
• 1/2 cup buttermilk
• 1 cup all-purpose flour
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons pepper
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 2 pounds chicken tenderloins
• Oil for deep-fat frying

Ingredients

• 1 large fresh or corned ham (8 to 12 pounds), bone removed
• 3 cups finely chopped fresh kale
• 3 cups finely chopped cabbage
• 3 cups finely chopped onion
• 2 tablespoons kosher salt
• 1 tablespoon celery seed
• 1 tablespoon mustard seed
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon coarsely ground pepper

Ingredients

• 1 package (12 to 14 ounces) fresh cheddar cheese curds
• Oil for deep-fat frying
• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 cup very cold beer or nonalcoholic beer
• 1 large egg, lightly beaten
• 2 tablespoons cornstarch
• Optional: Ranch salad dressing or marinara sauce

Ingredients

• 1-1/4 cups warm water (110° to 115°)
• 2 teaspoons sugar, divided
• 1 package (1/4 ounce) active dry yeast
• 3-1/2 to 4 cups all-purpose or 00 flour
• 1 teaspoon sea salt
• 1/3 cup canola or olive oil
• 1-1/2 cups pizza sauce
• Grated Parmesan cheese

Ingredients

• 3 cups hot water
• 3 cups passata tomato sauce, divided
• 2 tablespoons tomato paste
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 3 garlic cloves, minced
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 12 ounces uncooked spaghetti
• Grated Pecorino Romano or Parmesan cheese, optional

Ingredients

• 3/4 cup dry bread crumbs
• 3/4 cup whole milk
• 1 poblano pepper, seeded and diced
• 3/4 cup shredded carrots
• 1/2 cup chopped onion
• 1 large egg, lightly beaten
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground mustard
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon celery salt
• 1/4 teaspoon garlic powder
• 1 pound ground bison
• 1 pound ground pork
• SAUCE:
• 1/2 cup ketchup
• 1-1/2 teaspoons packed brown sugar
• 3/4 teaspoon white vinegar
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon pepper

This year, however, we were intrigued to see Traeger launch the Woodridge Series, designed to provide the brand’s signature, high-quality grilling experience at more accessible price points. Like the other Traeger grill series, the Woodridge Series includes three new grill models: the Woodridge (base model), Woodridge Pro (mid-tier model) and Woodridge Elite (premium model).

As a grilling enthusiast and Kansas City native, I am serious about barbecuing and smoking meats. As a product tester, I’ve reviewed numerous grills and outdoor cooking gadgets. When I got word of the new Woodridge Series, I was eager to find out if the grill would really offer a superior grilling experience at an affordable price. Here’s how my experience with the Woodridge Pro went.

I Tried It

Traeger Woodridge Pro

Traeger's new grill offers the brand's latest technology at a more affordable price.

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$999 at BBQ Guys

Shop at Ace Hardware

What is the Traeger Woodridge Pro?

The Traeger Woodridge Pro is part of Traeger’s Woodridge lineup. Designed for backyards, decks and patios, it represents a step up from the base model Woodridge, which is slightly smaller and has fewer features. The grill is constructed from black, powder-coated steel for impressive durability. Like most other Traeger models, it includes two stationary legs and two legs equipped with large rolling casters, allowing for easy movement as needed.

The hopper is located on the right side of the grill and can hold up to 24 pounds of wood pellets. The temperature control and ignition screen is on the hopper’s front. Once ignited, it can reach 500 degrees. With 970 square inches of cooking space and two tiers, there’s plenty of space for serving up ‘cue to a crowd.

The Woodridge Pro is equipped with WiFIRE technology and a digital pellet sensor. These capabilities allow you to track your cooking and monitor your pellet levels from afar using the Traeger App. The Woodridge Pro also includes a folding side shelf for extra prep space, a super smoke mode and several other standout features to enhance your outdoor cooking experience.

How We Tested the Traeger Woodridge Pro

I set up and tested the new Traeger Woodridge Pro in my backyard. Here’s how it went.

Assembly and Setup

The Woodridge Pro was delivered to my home on a pallet. I requested that the pallet be placed near the garage, as it was raining during delivery. I unloaded the pallet once sunny weather prevailed and we had time to build the grill. The delivery was heavy, so I convinced a few family members to help me open the box and carry the individual pieces to the backyard for assembly.

Assembling the grill took about an hour and a half, with two to three people working on it at a time. Everyone involved (my partner, brother and I) agreed that assembly was relatively easy. The box includes the tools necessary for assembly, and the instructions were very clear and easy to follow. Although several pieces and steps were involved, the instruction manual featured detailed pictures and written descriptions with large fonts and symbols.

To test the new pellet grill, we first connected to WiFire via Bluetooth to pair it with the Traeger App. Next, we seasoned the grill, which is essential before cooking. Properly seasoning your grill ensures it is primed for cooking and free of any factory residue.

Seasoning the Grill

To season the grill, we plugged it in, filled it with pellets and switched it on. Then, we set it to 350 degrees. Once the grill got up to 350 degrees, we let it run for 15 minutes. This produced quite a bit of smoke and ash, which is normal when first firing up the grill. After 15 minutes, we raised the temperature to 500 degrees and let it run for another 45 minutes to ensure it was properly seasoned.

The instructions note that getting up to seasoning temperature for the first time may take up to an hour, but it took us less than half an hour. After the 45 minutes were up, we initiated the shutdown cycle, which included a countdown timer indicating that the grill was shutting down and cooling.

Editor’s Note: You should familiarize yourself with the assembly guide and owner’s manual before operating your Traeger to avoid any potential dangers or hazards that may arise from misuse.

Cooking

The next day, we used the Woodridge Pro to cook what pellet grills do best: ribs and pork shoulder. (Truthfully, if you’re looking for a grill to cook things like thin steaks, smash burgers, and lamb chops, you’ll likely want to go the gas grill route to achieve a high-temp sear or opt for one of the Traeger models with a side burner, such as the Woodridge Elite.)

We smoked a pork shoulder for about six hours, first at 300 degrees for two hours, then at 285 degrees for the next two hours, and finally raising it back to 300 degrees for the last two hours. We could have left it on for much longer at a lower temperature, but time was of the essence since we were expecting guests that afternoon.

We spritzed the pork shoulder with apple juice every hour to keep it moist and wrapped it for the final two hours of cooking to enhance moisture, flavor and tenderness. Our efforts yielded super-juicy pulled pork with a nice red smoke ring. Although the pork might have been even more tender if cooked more slowly, it was still very easy to shred and received several compliments from our guests.

Next, we cooked three racks of ribs for four hours, starting at 285 degrees for the first two hours and then increasing to 300 degrees for the last two hours. We usually prefer the 3-2-1 method for smoking ribs, but again, time was limited, and we wanted to see how the new pellet grill performed under pressure.

That said, we still wrapped the ribs in apple juice for the last two hours of cooking, which helped steam and soften them. Of course, we let all the meat rest before serving, and the ribs were a fan favorite in our house. They were smoky and tender enough to pull from the bone easily, and a knife went through them like warm butter.

Later that evening, we used the Woodridge Pro to grill some brats at 350 degrees (about as hot as I’d ever cook something with a pellet grill). The brats got a nice char and were perfectly juicy.

Traeger App

One of the best features of the new Woodridge Pro is its compatibility with the Traeger App, which is efficient, user-friendly and easy to look at. The Traeger App allowed my partner to set and adjust the temperature of the grill remotely from the comfort of his pillow at 6 a.m. If you’ve ever rolled out of bed early to go outside and monitor the smoker to ensure the barbecue is ready for company on time, you know how luxurious it is to do that from bed without even sliding on your slippers.

The app also allows you to set timers, view the actual and adjust the target temperature of the meat probe, check pellet levels, select modes like Super Smoke and Keep Warm, shut down the grill and more. You can even order more pellets directly from the app if you’re running low—talk about convenience.

While I found the app’s simplified interface stress-free, it may leave more seasoned pros wanting a bit more. The app essentially brings the controls from the front of the grill to the palm of your hand. While convenient, it doesn’t include additional features like the ability to pre-set a cook schedule or set the grill to respond to probe readings automatically. The app also doesn’t track the grill’s temperature history or record usage.

If you’re wondering how Traeger’s technology compares to other pellet grill brands, Wes Wright, Founder and CEO of CookOut News, says, “Traeger is almost like Apple or Peloton of the pellet grill space. Their tech is arguably better than Recteq’s [for instance], both in terms of the tech on the grill itself and execution on their mobile app.”

Shutdown and Cleanup

The shutdown process is crucial for keeping your Traeger grill operating at its best. Simply press and hold the ignition/shutdown button to start the cycle. As noted, a timer will begin, and you’ll hear the fan running. Once the shutdown cycle is complete, the grill will enter standby mode until your next use.

Before each cook, you should remove any buildup from the drip tray or replace the drip tray liner. You’ll also want to ensure the EZ-Clean Grease and Ash Keg is empty and has a new liner.

After each cook (and once the shutdown cycle is complete), remove any food left behind on the grates while they are still warm. Use a grill brush to scrape food particles and buildup into the EZ-Clean Grease and Ash Keg.

Depending on usage and daily maintenance, you’ll want to vacuum ash out of the firepot and scrape creosote from the backsplash and back of the grill lid every month or so. You’ll also want to wipe down the grill cavity and clean out the grease drain chute.

Pros

• Approachable price point
• Easy to assemble
• Simple to operate, shut down and clean
• Delicious food results, especially at lower temperatures and longer cook times

Cons

• Not ideal for searing and high-temp cooking
• App could be more advanced

Product Comparison: Traeger Woodridge vs. Ironwood vs. Pro 34

Traeger’s Ironwood, Woodridge and Pro 34 series are its three most affordable options, with the Ironwood line being the priciest of the bunch and the Pro 34 the least expensive. The Traeger Ironwood and Woodridge Pro share much of the same technology, including WiFIRE connectivity and app compatibility, Super Smoke modes and integrated pellet sensors. The Woodridge grills run a bit larger than the Ironwood grills, but the Ironwood line features an intuitive touchscreen display and includes two wired meat probes, while the Woodridge grills come with only one.

The Traeger Pro 34 is priced lower than the other two grills; however, it lacks WiFIRE connectivity and is not compatible with the Traeger App. Additionally, the Pro 34 is missing features like Super Smoke mode, built-in prep space and the EZ-Clean Grease and Ash Keg. It also isn’t compatible with the PAL Rail or ModiFIRE accessories that can take your Traeger grilling experience to the next level.

All three grill series provide a versatile temperature range, a convenient hopper clean-out and two tiers of grates.

Final Verdict

So far, my partner and I are big fans of the Traeger Woodridge Pro. It’s easy to assemble, use and clean, and it delivers even, consistent results. I appreciate that the controls and app are streamlined for hassle-free grilling. While some expert grillers might want more features from the Traeger App, I found its simple interface manageable and easy to use from the first cook. I also appreciate that Traeger has introduced the budget-friendly Woodridge Series, which includes many of the same technological features as the more expensive Ironwood and Timberline grills.

Where to Buy the Traeger Woodridge Pro

I Tried It

Traeger Woodridge Pro

An innovative, budget-friendly pellet grill from a brand you trust

Shop at Traeger

Shop at Home Depot

$999 at BBQ Guys

Shop at Ace Hardware

The base model of the Woodridge Pellet Grill retails for about $900, the Woodridge Pro (reviewed here) is priced at around $1,150 and the Woodridge Elite is available for $1,800. You can purchase the Woodridge Pro and other models directly from Traeger, as well as at Home Depot, BBQ Guys, and Ace Hardware.

FAQ

How do you clean a Traeger grill?

The details for cleaning your Traeger grill may vary by model, but the basics remain the same. Before cleaning your grill, ensure it is completely cool. The standard cleaning process includes spraying the grates with an all-natural degreaser or cleaner, removing old foil or drip tray liners and emptying the pellets from the hopper.

Occasionally, you’ll want to vacuum the inside the grill, firepot and hopper to ensure your Traeger is operating at its best. If your grill has a chimney, be sure to clean its inside as well. Spraying both the inside and outside of the grill with an all-natural degreaser or cleaner is a good idea. You can also use a homemade mixture of diluted dish soap, water and vinegar.

A grill cover can also extend the lifespan of your Traeger by protecting it from the elements.

How do you start a Traeger grill?

Each Traeger model varies slightly, but essentially, all you need to do is plug in a Traeger, turn it on, select a temperature, and press the ignite button. Traeger grills are quite easy to start.

How do you connect a Traeger grill to WiFi?

Download and install the Traeger App. Then, pair your grill to the app via Bluetooth by pressing the menu button on the front of your grill and selecting the WiFi grill icon from the menu bar. After that, you can click on the grill icon in the app and select the plus sign in the right corner to add your grill. Your grill must be powered on to connect to WiFi.

The assembly guide included with your grill provides detailed instructions for connecting your specific Traeger to WiFi.

How do you know which Traeger to buy?

Choosing the right Traeger grill depends on your budget, the number of people you typically cook for, whether you want a portable option and the specific features you desire (e.g., WiFi compatibility).

The Pro 34 is great if you’re on a tight budget and don’t need any bells and whistles on your smoker, while the Timberline series is worth considering if you’re ready to invest in an upscale smoker that packs the punch of a mini outdoor kitchen. The Woodridge series represents a solid middle-of-the-road option, featuring advanced technology and large cooking capacities at a reasonable price. If you’re seeking something portable, look at the Tailgater and Ranger.

Why You Should Trust Us

Growing up in Kansas City, grilling at home was synonymous with smoking meat, especially barbecue brisket, pulled pork and ribs, so I spent countless hours around pellet smokers. I also have experience writing about Kansas City restaurants and barbecue pits and interviewing some of the country’s most skilled pitmasters.

As a shopping editor at Taste of Home, I’ve worked closely with our Product Testing Team to evaluate Traeger grills and the leading pellet grill models from Pit Boss, Recteq, Weber and Yoder. I have personally tested the Traeger Woodridge Pro in my backyard.

I also chatted with Wes Wright, Founder and CEO of CookOut News, about pellet grills. CookOut News is the largest trade publication in the live-fire cooking industry. Wright is very familiar with pellet grills from Traeger and other brands.

The post Traeger Woodridge Review: We Tested a Grill from the Brand’s New, Affordable Lineup appeared first on Taste of Home.

Ingredients

• 2 tablespoons canola oil
• 2 tablespoons soy sauce
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 package (16 ounces) firm tofu, drained and cut into 1/2-inch cubes
• 12 corn tortillas (6 inches), warmed
• 1/2 cup shredded Mexican cheese blend
• Optional: Cubed avocado, salsa, lime wedges

Onion Cheese Soup

Copycat Panera Broccoli Cheese Soup

49 Reviews

Test Kitchen Approved

Total Time45 min

Servings6 servings

Go to Recipe

From the Recipe Creator:This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. —Rachel Preus, Marshall, Michigan

Nutrition Facts:1 cup (calculated without bread bowl): 422 calories, 32g fat (19g saturated fat), 107mg cholesterol, 904mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 17g protein.

French Onion Soup with Meatballs

2 Reviews

Test Kitchen Approved

Total Time8 hours 15 min

Servings6 servings

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From the Recipe Creator:I got the idea for how to make this soup after I went to a brewhouse restaurant that put ale in their gravy. I make this every time the weather starts to cool down in the fall—it's comfort food for the soul. —Crystal Holsinger, Surprise, Arizona

Nutrition Facts:1-1/2 cups: 403 calories, 26g fat (14g saturated fat), 67mg cholesterol, 1760mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 22g protein.

Creamy Chicken Corn Chowder

10 Reviews

Test Kitchen Approved

Total Time35 min

Servings2 servings

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From the Recipe Creator:My 10-year-old son and I devised the recipe for this rich and comforting soup. Now it's a family favorite. —Terrie Sowders, Carthage, Indiana

Nutrition Facts:1-1/2 cups: 317 calories, 11g fat (6g saturated fat), 73mg cholesterol, 926mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 24g protein.

Macaroni and Cheese Soup

7 Reviews

Test Kitchen Approved

Total Time40 min

Servings20 servings (5 quarts)

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From the Recipe Creator:I have worked in the food service industry for too many years to count and have made this one-of-a-kind soup at many different jobs. It's always been a big hit. —Emma Head, Sunrise Beach, Missouri

Nutrition Facts:1 cup: 261 calories, 17g fat (11g saturated fat), 49mg cholesterol, 619mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 9g protein.

Priscilla’s Vegetable Chowder

51 Reviews

Test Kitchen Approved

Total Time55 min

Servings12 servings (3 quarts)

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From the Recipe Creator:This is the perfect soup to warm up with on a cold fall or winter day. It makes a big batch perfect for serving a crowd. —Jenna Jackson, Salt Lake City, Utah

Nutrition Facts:1 cup: 281 calories, 18g fat (11g saturated fat), 58mg cholesterol, 853mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 9g protein.

Potato Soup

177 Reviews

Contest Winner

Test Kitchen Approved

Total Time30 min

Servings8 servings (2 quarts)

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From the Recipe Creator:You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania

Nutrition Facts:1 cup: 250 calories, 13g fat (7g saturated fat), 35mg cholesterol, 823mg sodium, 22g carbohydrate (8g sugars, 2g fiber), 12g protein.

Three-Cheese French Onion Soup

4 Reviews

Test Kitchen Approved

Total Time30 min

Servings7 servings

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From the Recipe Creator:This satisfying soup is fantastic any autumn or winter day. The blend of Swiss, Parmesan and mozzarella gives it a richness onion soup lovers will enjoy. —Gina Berry, Chanhassen, Minnesota

Nutrition Facts:1 serving: 205 calories, 12g fat (7g saturated fat), 34mg cholesterol, 1120mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 8g protein.

Beer Cheese Soup

1 Review

Test Kitchen Approved

Total Time25 min

Servings8 servings (1-1/2 quarts)

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From the Recipe Creator:This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. —Paula Zsiray, Logan, Utah

Nutrition Facts:3/4 cup: 450 calories, 36g fat (22g saturated fat), 102mg cholesterol, 925mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 17g protein.

Cauliflower Soup

325 Reviews

Contest Winner

Test Kitchen Approved

Total Time30 min

Servings8 servings (2 quarts)

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From the Recipe Creator:This cheesy recipe is way tastier than any other cauliflower soup I've tried! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia

Nutrition Facts:1 cup: 160 calories, 11g fat (6g saturated fat), 30mg cholesterol, 616mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.

Cheesy Chili

12 Reviews

Test Kitchen Approved

Total Time25 min

Servings12 servings (3 qt.)

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From the Recipe Creator:My six grandchildren enjoy feasting on big bowls of this zesty chili. It's so creamy and tasty, you can even serve it as a dip at parties. —Codie Ray, Tallulah, Louisiana

Nutrition Facts:1 cup: 396 calories, 25g fat (15g saturated fat), 85mg cholesterol, 1166mg sodium, 13g carbohydrate (9g sugars, 2g fiber), 29g protein.

Chicken Cordon Bleu Soup

15 Reviews

Test Kitchen Approved

Total Time40 min

Servings6 servings (2 quarts)

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From the Recipe Creator:This is a wonderful addition to potlucks, and it comes together so easily! Cauliflower makes a nice, extra creamy backdrop for the classic flavors of chicken cordon bleu you can eat with a spoon. —Heidi Der, Stow, Ohio

Nutrition Facts:1-1/3 cups: 481 calories, 32g fat (16g saturated fat), 141mg cholesterol, 1254mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 33g protein.

Ham Chowder

185 Reviews

Test Kitchen Approved

Total Time1 hour

Servings10 servings (2-1/2 quarts)

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From the Recipe Creator:My five children all agree that this soothing recipe is wonderful. The soup is full of potatoes, carrots and ham. The best part is that I can get it on the table in only a half hour of hands-on time. —Jennifer Trenhaile, Emerson, Nebraska

Nutrition Facts:1 cup: 404 calories, 26g fat (12g saturated fat), 76mg cholesterol, 1081mg sodium, 20g carbohydrate (8g sugars, 3g fiber), 22g protein.

Cream of Cauliflower Soup

22 Reviews

Test Kitchen Approved

Total Time20 min

Servings6 servings

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From the Recipe Creator:This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good any time. —Karen Brown, West Lafayette, Ohio

Nutrition Facts:1 cup: 186 calories, 11g fat (6g saturated fat), 36mg cholesterol, 792mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 13g protein.

Roasted Pepper Potato Soup

32 Reviews

Contest Winner

Test Kitchen Approved

Total Time45 min

Servings6 servings

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From the Recipe Creator:I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri

Nutrition Facts:1 cup: 204 calories, 9g fat (3g saturated fat), 11mg cholesterol, 1154mg sodium, 26g carbohydrate (0 sugars, 4g fiber), 6g protein.

Corn Chowder with Dumplings

6 Reviews

Test Kitchen Approved

Total Time35 min

Servings4 servings

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From the Recipe Creator:This is a spiced-up version of my favorite corn chowder. The first time I added dumplings, my husband declared them awesome! —Shannon Kohn, Simpsonville, South Carolina

Nutrition Facts:1-1/4 cups: 577 calories, 29g fat (16g saturated fat), 93mg cholesterol, 1424mg sodium, 71g carbohydrate (12g sugars, 7g fiber), 14g protein.

Broccoli Beer Cheese Soup

18 Reviews

Test Kitchen Approved

Total Time50 min

Servings10 servings (2-1/2 quarts)

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From the Recipe Creator:Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop individual servings into the freezer. —Lori Lee, Brooksville, Florida

Nutrition Facts:1 cup: 316 calories, 23g fat (13g saturated fat), 69mg cholesterol, 1068mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 12g protein.

Cheese Chicken Soup

16 Reviews

Test Kitchen Approved

Total Time30 min

Servings8 servings (22/3 quarts)

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From the Recipe Creator:Kids won’t think twice about eating their vegetables after tasting this cheesy soup. —LaVonne Lundgren, Sioux City, Iowa

Nutrition Facts:1-1/3 cups: 429 calories, 22g fat (11g saturated fat), 116mg cholesterol, 1464mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 33g protein.

Beer Cheese Potato Soup

5 Reviews

Test Kitchen Approved

Total Time55 min

Servings8 servings (2 quarts)

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From the Recipe Creator:This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. —Patti Lavell, Islamorada, Florida

Nutrition Facts:1 cup: 225 calories, 11g fat (6g saturated fat), 32mg cholesterol, 711mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 10g protein.

Golden Gouda Mushroom Soup

11 Reviews

Test Kitchen Approved

Total Time30 min

Servings6 servings

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From the Recipe Creator:Here’s a fantastic first course for guests. Rich, creamy and cheesy, it will warm you from the inside out and stir your appetite for what’s to come. —Charlotte Rogers, Virginia Beach, Virginia

Nutrition Facts:1 cup: 412 calories, 33g fat (21g saturated fat), 114mg cholesterol, 1082mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 13g protein.

Garlicky Cheddar Cheese Bisque

5 Reviews

Test Kitchen Approved

Total Time1 hour 10 min

Servings6 servings

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From the Recipe Creator:I came up with a cheddar cheese soup a while ago and decided to give it a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes. —Patricia Harmon, Baden, Pennsylvania

Nutrition Facts:1 cup: 320 calories, 19g fat (12g saturated fat), 68mg cholesterol, 1307mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 13g protein.

Cheddar Cheese Soup

8 Reviews

Contest Winner

Test Kitchen Approved

Total Time25 min

Servings4 servings

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From the Recipe Creator:This delicious soup recipe was shared by a friend and instantly became a hit with my husband. Its big cheese flavor blends wonderfully with the flavor of the vegetables. I first served this creamy soup as part of a holiday meal, but now we enjoy it throughout the year. —Dee Falk, Stromsburg, Nebraska

Nutrition Facts:1 cup: 402 calories, 28g fat (19g saturated fat), 97mg cholesterol, 1088mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 20g protein.

Cheese Soup FAQ

What kind of soup can I make with cheese?

You can make all kinds of cheese soups, from chunky to smooth and vegetarian to meaty. Hard cheeses, like Parmesan, add a salty punch while keeping the broth light. For thick, creamy cheese soup recipes, opt for dense, melty cheeses like Monterey Jack, cheddar or cream cheese.

What is the best type of cheese for soup?

Cheddar, Gouda and Gruyere are some of the best melting cheeses, making them great types of cheese for soup because they melt smoothly and have unique flavors you can taste. Soft cheeses with bold flavor, like Brie, blue cheese or goat cheese, can be used in small amounts. To prevent curdling, always stir cheese in slowly off the heat after the soup has stopped boiling, and whenever possible, grate your own cheese since it will melt quicker and more easily.

What are the best comfort-food soups made with cheese?

The best comfort-food soups with cheese combine hearty ingredients like potatoes, pasta or meat with smooth, cheesy bases. Hearty cheese soups don’t need much else to make them a full meal, but you can always add a chunk of bread or an easy side for soup to round things out.

The post 22 Easy, Creamy Cheese Soups appeared first on Taste of Home.

Ingredients

• 5 plum tomatoes, quartered
• 1/2 medium onion, quartered
• 1 serrano pepper, seeded
• 1 tablespoon canola oil
• 1/4 cup reduced-sodium vegetable broth
• 4 garlic cloves
• 1/4 cup fresh cilantro leaves
• 3/4 teaspoon salt
• FRIED PEPPERS:
• 4 poblano peppers
• 3 cups shredded Monterey Jack cheese
• Oil for deep-fat frying
• 3 large eggs, separated
• 1/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• TOPPINGS:
• 1/2 cup fresh cilantro leaves
• 1/4 cup Cotija cheese, crumbled

Ingredients

• 4 (6 ounces each) boneless skinless chicken breasts
• 1-1/2 cups dill pickle juice
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pinch cayenne pepper, optional
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

Ingredients

• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons chopped dill pickle
• 2 teaspoons yellow mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• TACOS:
• 8 mini flour tortillas (street taco size)
• 1 pound lean ground beef (90% lean)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 slices American cheese
• 1/2 cup shredded lettuce
• 1/2 cup sliced sweet pickles
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped tomatoes, optional

Creamy Chicken and Rice Soup

Cheeseburger Soup

727 Reviews

Contest Winner

Test Kitchen Approved

Total Time55 min

Servings8 servings (2 quarts)

Go to Recipe

From the Recipe Creator:A local restaurant serves a similar cheeseburger soup but wouldn’t share its recipe with me. I developed my own, modifying a recipe I already had for potato soup. I was really pleased with the way this all-American dish turned out. —Joanie Shawhan, Madison, Wisconsin

Nutrition Facts:1 cup: 354 calories, 20g fat (11g saturated fat), 70mg cholesterol, 1012mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 14g protein.

Cauliflower Soup

325 Reviews

Contest Winner

Test Kitchen Approved

Total Time30 min

Servings8 servings (2 quarts)

Go to Recipe

From the Recipe Creator:This cheesy recipe is way tastier than any other cauliflower soup I've tried! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia

Nutrition Facts:1 cup: 160 calories, 11g fat (6g saturated fat), 30mg cholesterol, 616mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.

Cream of Mushroom Soup

131 Reviews

Test Kitchen Approved

Total Time30 min

Servings6 servings

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From the Recipe Creator:My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey

Nutrition Facts:1 cup: 136 calories, 8g fat (5g saturated fat), 33mg cholesterol, 842mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 4g protein.

Cheesy Ham and Potato Soup

72 Reviews

Test Kitchen Approved

Total Time30 min

Servings7 servings

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From the Recipe Creator:I knew this ham soup recipe was a keeper when my mother-in-law asked for it. The hearty soup—chock-full of ham, veggies and cheese—is creamy and comforting. And even though the recipe makes enough to feed a crowd, don’t expect it to last more than one meal —Marty Matthews, Clarksville, Tennessee

Nutrition Facts:1 cup: 331 calories, 20g fat (12g saturated fat), 73mg cholesterol, 772mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 19g protein.

Broccoli Cheddar Soup

65 Reviews

Test Kitchen Approved

Total Time20 min

Servings2 servings

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From the Recipe Creator:My husband and I love this cheesy dish. It is proof that soup doesn't need to be made in big batches to be good. —Cheryl McRae, West Valley, Utah

Nutrition Facts:1 cup: 494 calories, 37g fat (24g saturated fat), 116mg cholesterol, 1145mg sodium, 26g carbohydrate (11g sugars, 2g fiber), 16g protein.

Tomato Soup

23 Reviews

Test Kitchen Approved

Total Time50 min

Servings16 servings (4 quarts)

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From the Recipe Creator:Creamy, rich and bursting with brightness, this soup is the ultimate sidekick to a grilled cheese sandwich. —Josh Rink, Milwaukee, Wisconsin

Nutrition Facts:1 cup: 104 calories, 5g fat (2g saturated fat), 6mg cholesterol, 572mg sodium, 15g carbohydrate (10g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

Clam Chowder

149 Reviews

Contest Winner

Test Kitchen Approved

Total Time55 min

Servings5 servings

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From the Recipe Creator:This is the best clam chowder recipe ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available everywhere, canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington

Nutrition Facts:1-1/3 cups: 280 calories, 5g fat (1g saturated fat), 36mg cholesterol, 805mg sodium, 42g carbohydrate (9g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.

Cream Cheese Chicken Soup

43 Reviews

Contest Winner

Test Kitchen Approved

Total Time30 min

Servings8 servings

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From the Recipe Creator:After tasting a similar soup in a restaurant, I went home and cooked up my own version. It's so soothing on a winter evening served with crusty French bread. For a change of pace, try substituting ham or turkey for the chicken. —Kathleen Rappleye, Mesa, Arizona

Nutrition Facts:1 cup: 272 calories, 15g fat (8g saturated fat), 70mg cholesterol, 504mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 16g protein.

Mexican Corn Chowder

95 Reviews

Contest Winner

Test Kitchen Approved

Total Time30 min

Servings8 servings (2 quarts)

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From the Recipe Creator:I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas

Nutrition Facts:1 cup: 368 calories, 21g fat (13g saturated fat), 114mg cholesterol, 753mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 28g protein.

Chicken Potpie Soup

54 Reviews

Contest Winner

Test Kitchen Approved

Total Time40 min

Servings6 servings. (21/4 qt.)

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From the Recipe Creator:My grandmother hand-wrote a cookbook. She included the amazing pie crust, and I added this delicious chicken potpie soup to eat with it. —Karen LeMay, Seabrook, Texas

Nutrition Facts:1-1/2 cups soup with 3 toppers: 614 calories, 30g fat (9g saturated fat), 57mg cholesterol, 1706mg sodium, 60g carbohydrate (7g sugars, 5g fiber), 23g protein.

Creamy Vegetable Turkey Soup

2 Reviews

Test Kitchen Approved

Total Time35 min

Servings8 servings (3 quarts)

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From the Recipe Creator:For a creamy turkey soup with a sense of fun, we go wheels-up at our house. We load the soup with wagon-shaped pasta and veggies. —Nancy Beyer, Hayden Lake, Idaho

Nutrition Facts:1-1/2 cups: 340 calories, 14g fat (8g saturated fat), 80mg cholesterol, 1386mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 18g protein.

Golden Gouda Mushroom Soup

11 Reviews

Test Kitchen Approved

Total Time30 min

Servings6 servings

Go to Recipe

From the Recipe Creator:Here’s a fantastic first course for guests. Rich, creamy and cheesy, this soup will warm you from the inside out and stir your appetite for what’s to come. —Charlotte Rogers, Virginia Beach, Virginia

Nutrition Facts:1 cup: 412 calories, 33g fat (21g saturated fat), 114mg cholesterol, 1082mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 13g protein.

Roasted Tomato Soup

12 Reviews

Contest Winner

Test Kitchen Approved

Total Time1 hour 5 min

Servings6 servings

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From the Recipe Creator:Just before the first frost of the season, we gather up all the tomatoes from my mom’s garden to create this flavor-packed soup. Although the amount here sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto. —Kaitlyn Lerdahl, Madison, Wisconsin

Nutrition Facts:1 cup: 276 calories, 22g fat (6g saturated fat), 27mg cholesterol, 421mg sodium, 19g carbohydrate (11g sugars, 5g fiber), 4g protein.

Sweet Potato and Crab Soup

7 Reviews

Contest Winner

Test Kitchen Approved

Total Time50 min

Servings8 servings (2 quarts)

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From the Recipe Creator:This sweet and savory soup is quick and easy to prepare. You can substitute butternut squash or pumpkin for the sweet potatoes, depending on what you have on hand. —Judy Armstrong, Prairieville, Louisiana

Nutrition Facts:1 cup: 370 calories, 28g fat (18g saturated fat), 124mg cholesterol, 994mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 11g protein.

Bratwurst Soup

8 Reviews

Contest Winner

Test Kitchen Approved

Total Time35 min

Servings8 servings (2 quarts)

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From the Recipe Creator:I came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. —Anna Miller, Churdan, Iowa

Nutrition Facts:1 cup: 468 calories, 25g fat (11g saturated fat), 53mg cholesterol, 1322mg sodium, 33g carbohydrate (5g sugars, 6g fiber), 25g protein.

Instant Pot Potato Soup

6 Reviews

Test Kitchen Approved

Total Time45 min

Servings12 servings (3 quarts)

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From the Recipe Creator:I decided to add some character to a basic potato chowder by adding roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup. —Mary Shivers, Ada, Oklahoma

Nutrition Facts:1 cup: 289 calories, 19g fat (11g saturated fat), 59mg cholesterol, 848mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 7g protein.

Copycat Panera Broccoli Cheese Soup

49 Reviews

Test Kitchen Approved

Total Time45 min

Servings6 servings

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From the Recipe Creator:This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread. My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. —Rachel Preus, Marshall, Michigan

Nutrition Facts:1 cup (calculated without bread bowl): 422 calories, 32g fat (19g saturated fat), 107mg cholesterol, 904mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 17g protein.

Chicken Wild Rice Soup

136 Reviews

Test Kitchen Approved

Total Time1 hour

Servings14 servings (3-1/2 quarts)

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From the Recipe Creator:I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California

Nutrition Facts:1 cup: 154 calories, 6g fat (3g saturated fat), 27mg cholesterol, 807mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 10g protein.

Pumpkin Curry Soup

46 Reviews

Contest Winner

Test Kitchen Approved

Total Time20 min

Servings7 servings

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From the Recipe Creator:I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas

Nutrition Facts:1 cup: 155 calories, 7g fat (5g saturated fat), 26mg cholesterol, 536mg sodium, 18g carbohydrate (11g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Slow-Cooker Potato Soup

15 Reviews

Contest Winner

Test Kitchen Approved

Total Time8 hours 45 min

Servings12 servings (4 quarts)

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From the Recipe Creator:I like to put twists on my grandmother's recipes, which is what I did with this one. I look forward to passing my own delicious comfort food recipes to my kids. —Jamie Chase, Rising Sun, Indiana

Nutrition Facts:1-1/3 cups: 447 calories, 27g fat (14g saturated fat), 86mg cholesterol, 1512mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 14g protein.

Cheesy Cauliflower Soup

35 Reviews

Test Kitchen Approved

Total Time55 min

Servings2 quarts

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From the Recipe Creator:When I created this cauliflower cheddar soup at the last minute for an impromptu ice-skating get-together, it was a hit. —Rosa Renee McEldowney, Jackson, Michigan

Nutrition Facts:1 cup: 232 calories, 16g fat (9g saturated fat), 46mg cholesterol, 907mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 12g protein.

Onion Cheese Soup

16 Reviews

Test Kitchen Approved

Total Time25 min

Servings6 servings

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From the Recipe Creator:I made a few adjustments to this savory soup recipe I came across in a community cookbook. It's rich, buttery and cheesy, plus it's so quick to prepare. —Janice Pogozelski, Cleveland, Ohio

Nutrition Facts:1 cup: 308 calories, 22g fat (15g saturated fat), 65mg cholesterol, 540mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 14g protein.

Broccoli Beer Cheese Soup

18 Reviews

Test Kitchen Approved

Total Time50 min

Servings10 servings (2-1/2 quarts)

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From the Recipe Creator:Whether you include the beer or not, this creamy soup recipe tastes wonderful. I always make extra and pop single servings into the freezer. —Lori Lee, Brooksville, Florida

Nutrition Facts:1 cup: 316 calories, 23g fat (13g saturated fat), 69mg cholesterol, 1068mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 12g protein.

Macaroni and Cheese Soup

7 Reviews

Test Kitchen Approved

Total Time40 min

Servings20 servings (5 quarts)

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From the Recipe Creator:I have worked in the food service industry for too many years to count and have made this one-of-a-kind soup at many different jobs. It's always been a big hit. —Emma Head, Sunrise Beach, Missouri

Nutrition Facts:1 cup: 261 calories, 17g fat (11g saturated fat), 49mg cholesterol, 619mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 9g protein.

Cream of Cauliflower Soup

22 Reviews

Test Kitchen Approved

Total Time20 min

Servings6 servings

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From the Recipe Creator:This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good any time. —Karen Brown, West Lafayette, Ohio

Nutrition Facts:1 cup: 186 calories, 11g fat (6g saturated fat), 36mg cholesterol, 792mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 13g protein.

Cream of Potato Soup

13 Reviews

Test Kitchen Approved

Total Time30 min

Servings2 servings

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From the Recipe Creator:This creamy potato soup is pure comfort food, which is especially welcome when the temperatures take a plunge. I serve this often. It's a simple supper that can be prepared in a short time. —Ruth Ann Stelfox, Raymond, Alberta

Nutrition Facts:1 serving: 482 calories, 24g fat (15g saturated fat), 80mg cholesterol, 982mg sodium, 53g carbohydrate (20g sugars, 2g fiber), 16g protein.

Cheddar Cheese Soup

8 Reviews

Contest Winner

Test Kitchen Approved

Total Time25 min

Servings4 servings

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From the Recipe Creator:This delicious soup recipe was shared by a friend and instantly became a hit with my husband. Its big cheese flavor blends wonderfully with the flavor of the vegetables. I first served this creamy soup as part of a holiday meal, but now we enjoy it throughout the year. —Dee Falk, Stromsburg, Nebraska

Nutrition Facts:1 cup: 402 calories, 28g fat (19g saturated fat), 97mg cholesterol, 1088mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 20g protein.

Creamy Tortellini Soup

3 Reviews

Test Kitchen Approved

Total Time30 min

Servings6 servings

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From the Recipe Creator:Rich and mild, this creamy, indulgent soup gets added oomph from red pepper flakes and wine. If you'd like, you can add Italian sausage—sliced or crumbled—either cooked in the skillet as part of the first step or cooked separately and added at the end. —Taste of Home Test Kitchen

Nutrition Facts:1 cup: 345 calories, 21g fat (11g saturated fat), 64mg cholesterol, 720mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 9g protein.

Creamy Sweet Potato and Veggie Soup

3 Reviews

Test Kitchen Approved

Total Time30 min

Servings16 servings (4 quarts)

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From the Recipe Creator:I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted—maybe even better! —Audrey Nemeth, Mount Vernon, Maine

Nutrition Facts:1 cup: 137 calories, 6g fat (4g saturated fat), 25mg cholesterol, 839mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 4g protein.

Cream of Asparagus Soup

4 Reviews

Test Kitchen Approved

Total Time35 min

Servings6 servings

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From the Recipe Creator:We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. —Sherri Melotik, Oak Creek, Wisconsin

Nutrition Facts:1 cup: 154 calories, 7g fat (4g saturated fat), 22mg cholesterol, 585mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 fat-free milk.

Tuscan Chicken Soup

2 Reviews

Test Kitchen Approved

Total Time50 min

Servings10 servings (2-1/2 quarts)

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From the Recipe Creator:Tuscan chicken soup, also known as marry me chicken soup, proves that to get to the heart, you have to go through the stomach. This creamy, cheesy soup is complemented with heavy Italian seasoning, bright sun-dried tomatoes and protein-rich rotisserie chicken, leaving everyone with a happy and full belly. —Nancy Mock, Southbridge, Massachusetts

Nutrition Facts:1 cup: 205 calories, 9g fat (3g saturated fat), 33mg cholesterol, 774mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 14g protein.

Creamy Soup Recipe FAQs

What are the best creamy soup recipes?

The best cream soups are cheeseburger soup, cauliflower soup, clam chowder, cream of mushroom and chicken, and wild rice soup. These soups all have more than 100 five-star reviews!

What milk is best for creamy soup?

The best milk for creamy soup is whole milk or evaporated milk for its richness. Heavy whipping cream is also an excellent liquid for creamy soups. For a vegan version, use coconut milk. Coconut milk has the highest fat content of the nondairy milk alternatives.

What can you do to make soup creamier?

Add creme fraiche, sour cream, plain yogurt or shredded cheese to make soup creamier.

Restaurants also use beurre manie or a cornstarch slurry to make soup creamier. To make a beurre manie, knead together equal parts butter and flour, then whisk it into the soup until dissolved. It’s essentially a reverse roux that will thicken the liquid.

To make a cornstarch slurry, add a few tablespoons of cornstarch to a bowl. Then, pour in some of the soup’s hot liquid broth and whisk vigorously. Add the cornstarch slurry to the pot and cook the soup for a few minutes longer.

The post 32 Easy Creamy Soup Recipes appeared first on Taste of Home.

Ingredients

• 1 egg white
• 1 cup whole milk
• 1 cup cornmeal
• 1 teaspoon seafood seasoning
• 6 catfish fillets (6 ounces each)
• Oil for deep-fat frying
• HUSHPUPPIES:
• 1 cup cornmeal
• 1 cup self-rising flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup chopped green onions
• 1/4 cup sugar
• 1 large egg, room temperature
• 1 cup buttermilk
• Optional: lemon wedges and tartar sauce