PUTTING FROZEN VEGETABLES TO WORK
There are just two tricks to keep in mind when using frozen vegetables for soup. First, be sure to use a good broth or else the soup will wind up tasting flat. Second, a quick way to thaw frozen vegetables is to cook them in a covered bowl in the microwave for a few minutes.
BROCCOLI-CHEDDAR SOUP 
Cook 1 minced onion and 2 tablespoons unsalted butter in Dutch oven over medium-high heat until softened, about 5 minutes. Add 2 minced garlic cloves and cook for 30 seconds. Add 1½ pounds thawed frozen broccoli florets and 4 cups low-sodium chicken broth, cover, and simmer until broccoli is tender, about 10 minutes. Puree soup, return to pot, and whisk in 1 cup heavy cream. Return to simmer, then slowly whisk in 3 cups shredded cheddar cheese. Season with salt and pepper to taste. Serve with Butter Croutons. Serves 4 to 6.
CARROT-GINGER SOUP
Cook 1 minced onion and 2 tablespoons unsalted butter in Dutch oven over medium-high heat until softened, about 5 minutes. Add 2 tablespoons grated fresh ginger and cook for 30 seconds. Add 1½ pounds thawed frozen carrot coins and 3 cups low-sodium chicken broth, cover, and simmer until carrots are tender, about 15 minutes. Puree soup, return to pot, and add ¾ cup whole milk and ¼ cup orange juice. Reheat gently and season with salt and pepper to taste. Serve with minced fresh chives. Serves 4.
LOADED BAKED POTATO SOUP
Cook 8 ounces chopped bacon in Dutch oven over medium-high heat until crisp, 5 to 7 minutes; transfer to paper towel. Add 2 minced onions to bacon fat in pot and cook until softened, about 5 minutes. Add 4 minced garlic cloves and cook for 30 seconds. Add 1½ pounds thawed frozen potato cubes, 5 cups low-sodium chicken broth, and 1 cup heavy cream, cover, and simmer until potatoes are tender, about 10 minutes. Puree soup, return to pot, and return to simmer. Whisk in 2 cups shredded cheddar cheese. Season with salt and pepper to taste. Serve with crisp bacon, sour cream, shredded cheese, and thinly sliced scallions. Serves 4 to 6.
GREEN PEA SOUP WITH MINT
Cook 1 minced onion and 2 tablespoons vegetable oil in Dutch oven over medium-high heat until softened, about 5 minutes. Add 3 minced garlic cloves and 2 tablespoons flour and cook for 30 seconds. Whisk in 2 cups low-sodium chicken broth and 2 cups vegetable broth and bring to simmer. Add 1½ pounds thawed frozen peas and 2 tablespoons chopped fresh mint and cook until peas are tender, 2 to 5 minutes. Puree soup, return to pot, and whisk in ½ cup half-and-half. Reheat gently and season with salt and pepper to taste. Serve with extra fresh mint. Serves 4 to 6.
CURRIED CAULIFLOWER SOUP
Cook 1 minced onion and 2 tablespoons unsalted butter in Dutch oven over medium-high heat until softened, about 5 minutes. Add 3 minced garlic cloves and 2 teaspoons curry powder and cook for 30 seconds. Add 4 cups low-sodium chicken broth and 1½ pounds thawed frozen cauliflower florets, cover, and simmer until cauliflower is tender, about 10 minutes. Puree soup, return to pot, and whisk in ½ cup half-and-half. Reheat gently and season with salt and pepper to taste. Serve with chopped fresh cilantro. Serves 4 to 6.