These all sound so good. If I get a day off this week I’m going to make at least two soups!
Just ate the rest of my split pea soup. It was as close to a pureed soup as I’ve ever made, and it was really good comfort soup. Just what I need right now, unfortunately. 
I made this tonight and it was amazing. I only used 1 chipolte pepper, and 3 mediumish sweet potatoes. I topped it with shredded chicken and a dollop of sour cream. I can’t wait to eat it again tomorrow! I would have never thought to put these flavors together, but wow. Yeah. That good.
Creamy Avocado Chipolte Sweet Potato Soup
serves 4
1 avocado - skin removed and sliced
1 large sweet potato peeled and cubed
2 chipolte peppers diced
2 cloves of garlic minced
2 tsp cumin
1 tsp salt
1/2 tsp white pepper
1 tbsp raw honey
juice of 1 lime
3-4 cups of water
optional toppings
cilantro
tortilla chips or strips
sour cream
sliced avocado
torn baby spinach
assembly:
in a medium soup pot or dutch oven add all ingredients EXCEPT the lime juice
add 3 1/2 cups of water to the pot
over medium to high heat bring to a boil and simmer for 15-20 or until the potatoes are tender - remove from heat and blend to desired consistency with an immersion blender or a stand blender (batch blending with the top vented allowing the steam to escape)
add the additional 1/2 cup of water if desired (or more until consistency you desire is reached) - add the juice of 1 lime and stir
once served garnish with desired toppings
I made a new soup a few nights ago that came out excellent, and I can’t give you exact amounts, but it was a vegetarian eggplant puree soup with lentils and sundried tomatoes. I peeled 2 large eggplants, cut them into cubes, and boiled them in enough vegetable broth to cover them until they were mushable. I scooped them out and set them aside, then added to the broth some diced onion, some diced sundried tomatoes, and some handfuls of lentils for protein, also some chopped-up kale that was hanging out in the fridge. That all got boiled until the lentils were soft. In the meantime I pureed the eggplant cubes in the food processor, and added it back in to the soup after the lentils were soft. Salt and pepper to taste. It was really delicious! The pureed eggplant gave it a really subtle, good flavor, and a nice thickness, without tasting like eggplant exactly. Next time I might use yellow lentils for a better color - it did look kind of drab, all shades of murky green.
Someone here posted this long ago, and I’ve reposted it once or twice, but here it is again. It’s so easy it hardly counts as cooking. I made a double batch a few nights ago and put individual servings in the freezer.
Refried Bean Soup
Basic recipe: Put one can each of chicken stock, refried beans, and diced tomatoes with jalapenos into a pot. Add a couple of handfuls of frozen corn. Heat. Serve topped with sour cream, shredded cheese, chopped onion, or herbs, with tortillas, chips, or cornbread on the side.
I always use refried black beans, and usually add a can of whole beans to match. If you want meat, shredded chicken is good, or pulled pork, or whatever you like.