Grandma-style soups—those of the carefully crafted, slow-simmered variety—are great, but let’s face it: Grandma’s life was nothing like ours. Today, by using convenient pantry staples and our blenders or food processors, we, too, can make nutritious, comforting creamed soups—at warp speed. Here are four of our favorites.

CHICKPEA–ROSEMARY SOUP

Sauté ¼ cup chopped green onion, 2 minced cloves garlic and 2 teaspoons minced fresh rosemary in 2 tablespoons olive oil in a medium skillet for about 4 minutes; set aside. Combine 1 (15-ounce) can chickpeas, 1 (8-ounce) can chopped tomatoes, 1 ½ cups vegetable broth and reserved onion mixture in a food processor or blender. Blend until smooth and creamy. Transfer soup to a medium saucepan; cook, while stirring, over medium-high heat for 4 to 5 minutes, or until hot and steamy. Season to taste with salt and pepper. Makes 4 servings.

CHEESY GREEN CHILE SOUP

Combine 1 (4-ounce) can chopped green chiles, 1 tablespoon minced chipotles in adobo, 1 ½ cups low-sodium chicken broth, 4 ounces softened Neufchâtel or reduced-fat cream cheese and ½ cup nonfat milk in a food processor or blender; blend until smooth and creamy. Transfer soup to a medium saucepan. Cook, stirring constantly, over medium heat for 5 to 6 minutes, or until hot and steamy. Season to taste with salt and pepper. Makes 4 servings.

CURRIED PUMPKIN SOUP

Sauté ½ cup chopped onion and 1 clove minced garlic in 1 tablespoon olive oil in a medium skillet for about 4 minutes; set aside. Combine ½ cup light coconut milk, 1 (15-ounce) can drained and rinsed cannellini beans, 1 (15-ounce) can solid pumpkin, 2 teaspoons curry powder and the reserved onion-garlic mixture in a food processor or blender; blend until smooth. Add 2 cups low-sodium chicken broth; blend until smooth and creamy. Transfer soup to a medium saucepan. Cook, while stirring, over medium heat for 5 to 6 minutes, or until hot and steamy. Season to taste with salt and pepper. Makes 4 servings.

TOMATO–PARMESAN SOUP

Sauté ½ cup chopped onion, 1 rib chopped celery and 2 cloves minced garlic in 2 tablespoons olive oil in a medium skillet for 4 to 5 minutes; set aside. Combine 1

(28-ounce) can tomatoes with basil and reserved onion mixture in a food processor or blender; blend until smooth. Transfer soup to a medium saucepan; add ½ cup low-fat milk and ½ cup finely shredded Parmesan cheese. Cook, while stirring, over medium heat until hot and steamy. Season to taste with salt and pepper. Makes 4 servings.

Also try making Soups with Leftover Turkey