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
Roasting the apples brings out their natural sweetness while adding a smoky flavor to this soup.
Author: Martha Stewart
Make this soup as mild or fiery as you like -- just choose the jarred salsa accordingly.
Author: Martha Stewart
Heavy cream fashioned into a doily-inspired pattern on top of this soup will float for a considerable amount of time -- long enough to allow you to create patterns on individual servings and present them...
Author: Martha Stewart
Easy Watercress and Leek Soup makes a peppery addition to our pureed soup with leeks and potatoes.
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
A little Madeira in this elegant gazpacho draws out the natural sweetness of shellfish. Shrimp stock, strained tomatoes, and vinegar form the flavorful base.
Author: Martha Stewart
This hearty fresh corn soup doesn't take long to make and it can be your main course.
Author: Martha Stewart
Serve this New England-style chowder with oyster crackers and a dash of hot sauce.
Author: Martha Stewart
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
Horseradish is tempered by mild, cool cucumber and yogurt.
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
Author: Martha Stewart
This soup keeps well, refrigerated, for up to two days; warm it and check seasoning before serving.
Author: Martha Stewart
Author: Martha Stewart
Greek yogurt and cucumbers make a healthful chilled soup.
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
Spring onions look like scallions but have a larger, rounder bulb. If they are unavailable, use yellow onions.
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
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
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
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
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
Crispy cheddar-cheese toasts are perfect for dunking in a hearty bowl of bean, bacon, and vegetable soup.
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
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
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
Making stock is a great way to use vegetable trimmings that would otherwise be tossed into the trash.
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
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
Any bean will work in this pasta and bean soup, but tubed pasta or shells make for the best mouthfuls.
Author: Martha Stewart
Serve this creamy sauce with our Grilled Striped Bass.
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
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
This recipe for pureed broccoli soup is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup.
Author: Martha Stewart
Store-bought fresh cheese pasta meets homemade chicken stock in this quick soup.
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
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 sweet and velvety favorite is more than a satisfying dinner -- it's a winter elixir.
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
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
This recipe for pureed beet soup is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
Avgolemono gets its smooth and thick consistency not from cream but from eggs; they're tempered by hot chicken broth and whisked into the soup just before serving. Shredded boneless, skinless chicken breast...
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
It's so worth roasting a whole chicken for this next-level chicken-and-rice soup, Plus, you'll never just squeeze a lemon again when you taste the levels of flavor roasted lemon slices bring to the dish....
Author: Martha Stewart