Start with: Progresso Light Zesty Santa Fe Style Chicken
Top with: Crispy baked tortilla strips, of course! To make, toss thin strips of corn tortillas with 1 teaspoon olive oil, a spritz of fresh lime juice and a dash of salt, then bake until crisp on a rimmed baking sheet in a 350-degree oven (about 10 minutes).
Start with: Progresso Traditional Potato Broccoli & Cheese Chowder
Top with: Crunchy Green Giant Baked Veggie Puffs. Their light, crispy texture is the perfect foil to the chowder’s creaminess.
Start with: Progresso Classics 99% Fat Free Lentil
Top with: A handful of Gardetto’s provides just the right amount of savory crunch to this classic lentil soup.
Start with: Progresso Light Chicken Pot Pie Style
Top with: Playing off this soup’s pot-pie flavor, we served it with Pillsbury pie crust hearts on top. To make, using a heart-shaped cookie cutter, cut softened pie crust into heart shapes and bake per package directions.
Start with: Progresso High Fiber Creamy Tomato Basil
Top with: Tomato soup and grilled cheese is a classic combo, so we couldn’t think of a better way to finish off this fiber-rich bowl than with American Grilled Cheese Sandwich croutons.
Start with: Progresso Rich & Hearty New England Clam Chowder
Top with: To complement the stick-to-your ribs nature of this classic clam chowder, we whipped up a batch of Cheddar and Green Onion Biscuit Poppers, made in a jiff with Bisquick.
Start with: Progresso Rich & Hearty Steak Burger and Country Vegetables
Top with: Pillsbury Grands! Homestyle Buttermilk Biscuits, cut with a cookie-cutter and baked until golden, add a home-y touch to this steak- and veggie-studded soup.