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 is a quick and easy soup that my whole family loves. I make it every year when ramps are in season. Serve with a baguette or croutons.
Author: Marianne
This healthy soup is packed with low-fat, high-fiber, protein-rich lentils that will you leave you feeling satisfied.
Author: Martha Stewart
Vegetarian pozole verde made quick and easy with the help of an Instant Pot®. Don't forget the garnishes such as cilantro, chopped avocado, sliced radishes, lime wedges, and shredded cabbage.
Author: Soup Loving Nicole
Vegan version of the Asian restaurant staple. This soup has been a favorite at KZSU barbeques, and will be sure to please crowds at any potlatch. Any extra peas and peppers you may have will go well in...
Author: Red West
This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". Soup keeps up to...
Author: Ellie Krieger
Pistou, a French version of pesto, is a mixture of basil, garlic, and olive oil.
Author: Martha Stewart
This is a rich, flavorful, vegetarian soup that hits the spot! Sweet and spicy undertones complement the beets. Great as a meal or as an appetizer.
Author: roadmama
Savory porcini and cremini mushrooms are accompanied by mellow diced Vidalia and yellow onions and shallot in this wintry soup. Before added to the vegetables and beef stock, orzo is toasted in a skillet,...
Author: Martha Stewart
This keto-friendly soup recipe delivers all the flavors you crave in a bacon cheeseburger, without the bun. You won't even miss it.
Author: Soup Loving Nicole
Serve this vegetable borscht with a traditional pairing of crisp dill pickles.
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 thick and creamy pea soup that is quick and easy to put together. Peas soak overnight, and ham can be purchased pre-cubed at the store.
Author: spinn710
Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup.
Author: Martha Stewart
Use your turkey carcass and leftover stuffing to make this delicious soup, served with fried stuffing balls!
Author: Howard
The wine adds sweetness to balance the earthy flavor of this rich soup.
Author: Martha Stewart
A rich, creamy chowder made with zucchini, fresh corn kernels, and baby potatoes. With its intense flavor, you only need four ounces of hot smoked-salmon for this one-pot dinner that's made in a Dutch...
Author: Shira Bocar
Pureed soups can be made with a variety of vegetables. This soup is also delicious when made with roasted beets or carrots in place of the squash.
Author: Martha Stewart
This is an amazing soup, and fairly simple to make. One recommendation is to keep the cooking time down on this one. The soup goes from a wonderful light, bright green to a very dull green if overcooked....
Author: DJ Williams
This Asian noodle soup lets you take advantage of leftover Roast Turkey with Sage in an inventive and healthy way.
Author: Martha Stewart
Serve a bowl of tomato soup with one of our Baked Cheese Croutons.
Author: Martha Stewart
This is a great Instant Pot® recipe for cleaning out veggies from your fridge. I put in my recipe things that are always in my fridge but you can easily substitute the veggies and add cauliflower, celery,...
Author: alievanleuven
A delicious, beautifully colored, rich soup perfect for fall and winter! Serve with some multi-grain rolls or bread for a satisfying lunch or supper. I think it's best hot, but can be eaten cold as well....
Author: Penny
Use this basic chicken stock recipe as the base for a number of our favorite chicken recipes.
Author: Martha Stewart
I love Irish stout stew and French onion soup. Plus my wife is a vegetarian. So I came up with this infusion that is, in my opinion, amazing! Portobello mushrooms replace cubed beef, and it is all topped...
Author: Matthieu Duquette
This recipe makes enough broth for the Tortellini in Capon Broth. Charring the onions and leeks over a flame imparts a richer flavor to the liquid.
Author: Martha Stewart
This one-pot meal is inspired by the Provencal fish stew, bouillabaisse, and makes a lovely Sunday dinner.
Author: Martha Stewart
Birria is a popular dish from the Jalisco region of Mexico, and the inspiration for this smoky chuck-roast rendition. The meat is cooked low and slow in a broth flavored with blistered onion, tomatoes,...
Author: Greg Lofts
This is how I like to make borscht for my family. It is very thick and satisfying on a cold winter night. Many people who are scared of beets enjoy my borscht because it has so many other flavors. For...
Author: Kungfujen
Sauteed leeks, carrots, fennel,celery, stock, and herbs form the base for thissalmon soup; fresh spinach wilts and thefish gently poaches in the flavorful liquid.
Author: Martha Stewart
There are no shortcuts in this classic Passover recipe: The soup, perfect for lunch or dinner, calls for homemade broth, chicken feet, and hours of simmering. But the finished soup, starring one big, fluffy...
Author: Martha Stewart
This recipe can be halved. After making the French Onion Soup, you will have a couple of cups of stock left over. You can use it in any recipe calling for beef stock.
Author: Martha Stewart
A full flavored soup that combines crab and shrimp beautifully! This addition of white wine gives it a lovely mellow flavor. Garnish with chopped chives and serve with a crisp salad and good bread, and...
Author: Katrina Berry
My favorite Asian-inspired noodle bowl just got a vegan makeover!
Author: JillyEnFuego
Was looking for something warming for a dinner with my best friend and Gluwein and came across this recipe. Time did not permit that I cook so my fiance did it two days before, let it cook for a day or...
Author: Sché-D
Best use I have ever found for left over ham! Be sure to save the pan drippings and chill them so you can remove the fat leaving behind the good tasting juices that flavor the soup broth so well.
Author: Diane
This hearty soup makes a satisfying meal at any time of year -- and the poached eggs are a valuable source of meatless protein.
Author: Martha Stewart
A smooth and very tasty soup served either chilled or hot! Best when the peaches are locally grown, ideally in late summer. Garnish with candied peach slices for a special touch. If coconut milk is not...
Author: Jamie Caskenette
Fall acorn squash roasted with warm spices, butter, and brown sugar. Finished with fresh basil and Louisiana Crawfish tails.
Author: Chef Q
Bacon can be substituted for pancetta, or omit bacon and use olive oil instead of drippings.
Author: Martha Stewart
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 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
This white gazpacho takes its tang from buttermilk and its velvety texture from cucumbers, bread, and almonds.
Author: Martha Stewart
This wonderful posole is filled with the flavors of tomatillos and poblanos. Perfect for cool fall evenings. Serve with a dollop of sour cream and a sprinkle of Tajin®.
Author: Paul Lines
Spicy potato and asparagus come together to make a hearty and healthy comfort food.
Author: Raquel
Nothing grounds you like sitting down to a bowl of home-cooked soup -- this one-pot meal is studded with vegetables and fortified with hearty cannellini beans.
Author: Martha Stewart
This simple and satisfying dish is a quick version of a traditional Italian dish.
Author: Martha Stewart
Japanese sweet potatoes are reddish-purple on the outside and a buttery white color on the inside. I've actually seen them called Japanese yams at grocery stores, so take note! Their delicious sweetness...
Author: Diana Moutsopoulos