This silky take on cream of mushroom soup is actually cream-less; coconut milk is subbed for traditional dairy making a satisfying plant-based soup. The humblest of mushrooms: button or cremini-which are...
Author: Greg Lofts
Roasting the apples brings out their natural sweetness while adding a smoky flavor to this soup.
Author: Martha Stewart
You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it's hot), if needed. You can stir in a small amount of water to...
Author: Martha Stewart
Easy Watercress and Leek Soup makes a peppery addition to our pureed soup with leeks and potatoes.
Author: Martha Stewart
This New England-style chowder is loaded with sweet, fresh cherrystones and a bit of bacon for salty, smokiness.
Author: Martha Stewart
Paprika and cured ham lend smokiness to this rustic Mediterranean-style soup, and red bell pepper imparts color--and the benefit of vitamin C--to the divine broth. Make sure to have good Italian bread...
Author: Martha Stewart
Make this soup as mild or fiery as you like -- just choose the jarred salsa accordingly.
Author: Martha Stewart
Warm up on a winter day with a one-pot soup that you can make in a quick 20 minutes. It's loaded with green beans, cauliflower, and tomatoes and great flavor.
Author: Martha Stewart
Author: Martha Stewart
Tortellini en brodo ("in broth") is a traditional first course for Christmas feasts in northern Italy. Because it calls for only a few ingredients, make sure they are of the highest quality, especially...
Author: Martha Stewart
Horseradish is tempered by mild, cool cucumber and yogurt.
Author: Martha Stewart
Whenever possible, make your own stock; it tastes far better than the canned version. Always serve this dish with a fork and soup spoon.
Author: Martha Stewart
This hearty fresh corn soup doesn't take long to make and it can be your main course.
Author: Martha Stewart
This piquant soup exudes flavors culled from the Mexican kitchen, from a cumin-laced broth to a roasted tomatillo and cilantro pesto. The cilantro's pungent fragrance partners well with fruity tomatillos...
Author: Martha Stewart
This soup keeps well, refrigerated, for up to two days; warm it and check seasoning before serving.
Author: Martha Stewart
Ripe, juicy tomatoes are spiked with coriander, cumin, and dried chiles for a flavor that's reminiscent of harissa, the North African chili sauce. Swirls of yogurt add creaminess.
Author: Martha Stewart
Greek yogurt and cucumbers make a healthful chilled soup.
Author: Martha Stewart
Author: Martha Stewart
Spring onions look like scallions but have a larger, rounder bulb. If they are unavailable, use yellow onions.
Author: Martha Stewart
Serve this New England-style chowder with oyster crackers and a dash of hot sauce.
Author: Martha Stewart
In this slightly lighter yet still rich version of clam chowder, half-and-half mixes with the liquor spilled from the clams, letting the briny goodness of cherrystones and hints of thyme, bay leaf, and...
Author: Martha Stewart
Cannellini beans provide protein and fiber in this fragrant, steaming broth with Kale, White Bean, and Farro Soup. It's loaded with vegetables, grains, and herbs.
Author: Martha Stewart
Dried hominy (hulled and dried kernels of corn) adds an incomparable corn flavor to this soup, but canned hominy is commonly used as a substitute.
Author: Martha Stewart
This delicious soup recipe is courtesy of Patrick O'Connell from the Inn at Little Washington and can also be made with lobster and orange.
Author: Martha Stewart
Serve this creamy sauce with our Grilled Striped Bass.
Author: Martha Stewart
Crispy cheddar-cheese toasts are perfect for dunking in a hearty bowl of bean, bacon, and vegetable soup.
Author: Martha Stewart
Often used in Thai, Vietnamese, and Indian cooking, lemongrass adds a fresh, clean, citrus note to nutty-tasting soba noodles, a perfect soup for lunch or dinner.
Author: Martha Stewart
Sweet shrimp and plump mussels may not be traditional gazpacho ingredients, but they turn this spicy tomato-based soup into a hearty meal.
Author: Martha Stewart
Late-summer corn adds just the right amount of sweetness to this creamy salmon chowder. Serve with oyster crackers, or larger Vermont common crackers.
Author: Martha Stewart
Mustard greens have a sharp, radishy bite that's delicious in a bean soup, but, if you like, you can substitute kale or collards. Smaller white beans such as cannellini can be used in place of giant white...
Author: Martha Stewart
This chilled cucumber-coconut soup gets its inspiration from Indian cuisine, which often marries the two components. Jalapeno and fresh cilantro add character to poached chicken.
Author: Martha Stewart
This Mexican-style soup is an entire meal. It will keep in the freezer for up to three months.
Author: Martha Stewart
Making stock is a great way to use vegetable trimmings that would otherwise be tossed into the trash.
Author: Martha Stewart
TV chef Thomas Joseph traveled to Vietnam to study pho, the country's traditional noodle soup; he came back with this authentic recipe. Martha made this recipe on Cooking School episode 304.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup.
Author: Martha Stewart
Chicken stock anchors arich combination of dicedsweet potatoes, butternutsquash, leeks, onion, andcarrots spicedwith an exotic blend ofturmeric, cardamom, chilipowder, and cinnamon.Each serving is garnishedwith...
Author: Martha Stewart
This sweet and velvety favorite is more than a satisfying dinner -- it's a winter elixir.
Author: Martha Stewart
Any bean will work in this pasta and bean soup, but tubed pasta or shells make for the best mouthfuls.
Author: Martha Stewart
No need to form wontons for this soothing soup! The wrappers go into the garlic-ginger broth separately from the filling (mini pork meatballs flavored with soy sauce and cilantro). Vitamin-rich bok choy...
Author: Martha Stewart
This recipe for pureed broccoli soup is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce-which can be omited for spice-free eaters. The silky Sweet-Potato Soup relies on its fresh...
Author: Martha Stewart
This recipe for pureed beet soup is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
Searching for a vegetarian version of the classic soup? Try our take featuring mushrooms.
Author: Martha Stewart
Flecks of herbs, a squeeze of lemon juice, and a dash of hot sauce add zing to the cool cucumber in this no-cook soup.
Author: Martha Stewart
When you've prepped Roasted Butternut Squash, Blanched Cauliflower, Caramelized Onion Jam, and Golden Raisin Vinaigrette, in advance, this meal comes together quickly.
Author: Martha Stewart
Store-bought fresh cheese pasta meets homemade chicken stock in this quick soup.
Author: Martha Stewart