You'll want to dive right in to our fish stew. It's an ode to the traditional Italian-American dish cioppino, which originated in San Francisco. It offers Chesapeake flair (via Old Bay seasoning) and a...
Author: Greg Lofts
A lighter take on Greek avgolemono, this soup features not only peas but their tendrils. Instead of being used to thicken the broth, the eggs are swirled in to form strands.
Author: Martha Stewart
Tomatillo soup is the perfect antidote to prickly summer heat. Sharp and citrusy, yet smooth and refreshing, it seems especially good after a long day of work in the garden.
Author: Martha Stewart
Searching for a vegetarian version of the classic soup? Try our take featuring mushrooms.
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
Four cups of corn stock and five ears of corn go into this satisfying, rich corn chowder.
Author: Martha Stewart
A leftover turkey carcass is used to make a delicious broth, which is then used to make a warming soup akin to the Italian favorite tortellini en brodo. The recipe is written for 1 pound of carcass --...
Author: Martha Stewart
Never throw out the sauce in a can of chipotles in adobo again! The smoky, tangy flavor makes it a great base for all kinds of dishes, including this oh-so-simple lunchtime soup.
Author: Martha Stewart
This delicious soup is full of fat and fiber for a fresh way to get your daily dose of avocado.
Author: Martha Stewart
A simple ham stock will enrich bean soups, linguine and clam sauce, or a pan sauce for pork chops.
Author: Martha Stewart
A vibrant vegan soup that's versatile enough for occasions such as a casual lunch outdoors, cold gazpacho shots at a cocktail party, or as a healthy dinner with a hunk of good bread.
Author: Greg Lofts
This produce-packed soup is cooked quickly to preserve the fresh flavor of the vegetables. The orzo simmers right in the pot.
Author: Martha Stewart
Author: Martha Stewart
Chef Jasper White freezes the bacon before preparing the chowder, making it easier to cut.
Author: Martha Stewart
Our summery spin on the classic grilled cheese-and-soup combo! Ripe tomatoes and crisp bacon amp up the open-face sandwich, and fresh sweet corn shines in the cold soup.
Author: Martha Stewart
Swap out the usual croutons for crunchy kale chips in this umami-packed lentil and mushroom soup.
Author: Martha Stewart
Prepare this healthy soup with tons of nutritious leafy greens and veggies whenever you feel weighed down.
Author: Martha Stewart
Posole is a thick Mexican soup eaten at lunch or dinner that's almost stew like, with hominy, garlic, and chiles. Instead of the traditional pork, we substituted chicken. Poaching whole chicken thighs...
Author: Martha Stewart
A twist on mushroom-barley soup, this warming broth, nourished with fresh hens of the woods, royal trumpets, oysters, and chanterelles, counts as a meal. The farro is tender but with a satisfying chew,...
Author: Martha Stewart
Our substantial lentilsoup also includes dicedcelery,red peppers, carrots, and bulghur wheat.The French green lentilverte de puyholds its shapewell when cooked and has a more delicate tastethan other varieties...
Author: Martha Stewart
The toasted ancho chiles in our Roasted Kabocha Squash Soup recipe give it a mole-like smoky flavor-perfect for fall. You can substitute any type of winter squash for this recipe (calabaza, Hubbard, or...
Author: Martha Stewart
Easy to prepare and nourishing, this straightforward, family-friendly soup recipe uses boneless chicken thighs and white rice. Ready in just an hour, it doesn't need to simmer all day for a full flavor...
Author: Martha Stewart
This soup is also wonderful served cold or at room temperature with a dollop of sour cream.
Author: Martha Stewart
To prevent the peas from losing their vibrant color once you've pureed them, the soup must be cooled very quickly.
Author: Martha Stewart
This bright-green soup is a great way to use tough outer lettuce leaves, which are often discarded. For a smoother texture, strain the soup before serving.
Author: Martha Stewart
Stirring in peanut butter at the end rounds out the spiciness and adds body to this Thai soup, but fish sauce is the real secret here, used for its savory-salty punch.
Author: Martha Stewart
Barley lends a nice body to the chicken stock. Giving half the soup a quick puree makes it extra creamy.
Author: Martha Stewart
This is no simple soup, it's a richly-flavored dish that features lots of spice and aromatics. Use our Whole Roasted Tomatoes as a base.
Author: Martha Stewart
Savor the rich flavor of onion in this warm and satisfying recipe from Michael Rulman's "Ruhlman's Twenty."
Author: Martha Stewart
Comforting and nourishing, this twist on a classic homemade staple is a light yet filling meal that everyone in the family will love.
Author: Martha Stewart
Skip the store-bought version and make your own homemade shrimp stock using shrimp shells and heads, mirepoix, garlic, and dried herbs. This recipe is courtesy of Emeril Lagasse.
Author: Martha Stewart
Intensely flavorful ginger marries well with the strong curry powder seasoning in this Indian-style lentil soup.
Author: Martha Stewart
For a vegetarian version of this soup, substitute Homemade Vegetable Stock for the chicken stock.
Author: Martha Stewart
Brighten your winter with this bright, lively soup that tastes like spring. It comes together in a flash, especially if you use store-bought broth, rotisserie chicken, and pesto.
Author: Martha Stewart
This lemony Greek hot-soup classic becomes a cool summer refresher laced with dill and minus the eggs.
Author: Martha Stewart
This is a totally vegetarian version of this classic soup. To reheat leftovers, add water to cover the vegetables.
Author: Martha Stewart
This recipe combines Japanese buckwheat noodles, julienned carrots and radishes, cubed tofu, and shredded chicken -- all topped with a peppery garnish of watercress.
Author: Martha Stewart
Coconut milk is made from shredded coconut that is simmered in water and then strained to make a creamy liquid. It should not be confused with coconut cream, which has less water, or with sweetened cream...
Author: Martha Stewart
This Asian noodle soup lets you take advantage of leftover Roast Turkey with Sage in an inventive and healthy way.
Author: Martha Stewart
A split-pea puree is extra nutritious (and extra green) thanks to baby spinach. The swirl of plain yogurt brings brightness, and a sprinkle of barley gives the make-ahead soup another healthy boost-it...
Author: Martha Stewart
When cold and flu season hits, this warming Super-Grain Soup with Watercress and Mushrooms can serve as either prevention or cure. Packed to the gills with superfoods like peppery watercress, earthy mushrooms,...
Author: Greg Lofts
A soothing coconut curry really satisfies on a cold night and this one comes together quickly. If you can't find monkfish, make this dish with any firm, meaty fish, such as halibut, haddock, rockfish,...
Author: Martha Stewart
This healthy soup is packed with low-fat, high-fiber, protein-rich lentils that will you leave you feeling satisfied.
Author: Martha Stewart
Cradle a bowl of Miso Soup with Enoki Mushrooms in your hands and sip the soul-warming broth straight from the bowl.
Author: Martha Stewart
This rich creamy soup is traditionally serve chilled, but it is also good warm. This version comes from Marc Bonne of Seattle, Washington.
Author: Martha Stewart
Author: Martha Stewart
This one-pot meal is inspired by the Provencal fish stew, bouillabaisse, and makes a lovely Sunday dinner.
Author: Martha Stewart