For a less spicy broth, seed the chile before cooking.
Author: Martha Stewart
The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups. It is also a good poaching stock for fish. You can play around...
Author: Martha Stewart
An easy, yet satisfying combination of red beans and rice has serious meal appeal when simmered with Cajun seasonings in a flavorful soup.
Author: Martha Stewart
In Chinese cultures, lemongrass and cilantro are considered yin ingredients -- cooling elements that are ideal on hot days. The subtle heat of ginger and...
Author: Martha Stewart
In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional...
Author: Martha Stewart
This chowder comes from Jasper White, chef and proprietor of numerous restaurants, including Summer Shack in Cambridge, Massachusetts. Use the freshest...
Author: Martha Stewart
Chef Jasper White freezes the bacon before preparing the chowder, making it easier to cut.
Author: Martha Stewart
A simple and refreshing summer starter, this soup only takes minutes to make.
Author: Martha Stewart
Use this lobster stock as a base for dishes such as seafood chowder, bisque, stew, and risotto.
Author: Martha Stewart
This chicken soup is loaded with kale, zucchini, chickpeas and carrots for a hearty meal.
Author: Martha Stewart
Also known as vichyssoise, this classic soup is rich and delicious.
Author: Martha Stewart
Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.
Author: Martha Stewart
Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches.
Author: Martha Stewart
This Pureed Butternut Squash Soup has pureed butternut squash along with onions, ginger, and garlic for a smooth, creamy texture. Whip up this soup recipe...
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
Serve this New England-style chowder with oyster crackers and a dash of hot sauce.
Author: Martha Stewart
Save the turkey bones from your Thanksgiving feast -- you can use them to make a pot of flavorful stock. Simmer them with some onions, carrots,and celery...
Author: Martha Stewart
This recipe for pureed butternut squash soup is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
Escape the heat with a refreshing bowl of gazpacho. For the best color and flavor, choose deep yellow heirloom tomatoes and golden yellow squash.
Author: Martha Stewart
Onion, ginger, and garlic -- a classic flavor trio in Indian cuisine -- form the base of this soup, which takes on a pleasing spiciness when finished with...
Author: Martha Stewart
Any combination of wild mushrooms can be used in this smooth, creamy soup.
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....
Author: Martha Stewart
This soup has pasta, sausage and vegetable for serious sustenance for a nice midday energy boost.
Author: Martha Stewart
Tomatillos, members of the cape gooseberry family, have a thin papery skin that should be removed before eating or cooking.
Author: Martha Stewart
Cozy up with this warming, Southeast-Asian-inspired soup that features a lemongrass-scented broth, silken tofu, and tender noodles. To ward away any sign...
Author: Martha Stewart
From first bite to last slurp, you won't be able to get enough of this French bistro-style soup, made entirely in one pot.
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 and healthy soup is wonderful all winter long.
Author: Martha Stewart
It's quick and easy and tastes like French restaurant food-from your own kitchen!
Author: Martha Stewart
Use our choose-your-own-adventure formula to make a big batch of soup starring any vegetables you please. Use vegetable broth or water to make it vegetarian,...
Author: Martha Stewart
Extra-virgin olive oil, which has a distinct taste and is ideal for dressings and drizzling, serves as the base for this polenta and spinach soup.
Author: Martha Stewart
One of the world's oldest health foods, lentils are nutritional powerhouses. Their high protein and fiber content steadies blood sugar, staving off hunger....
Author: Martha Stewart
This is a simple, hearty soup that can be the centerpiece of weekday lunches.
Author: Martha Stewart
The hot peppers in this dish are balanced by the cool, soothing coconut milk, leaving you with a refreshing combination of flavors.
Author: Martha Stewart
By mixing pureed cauliflower with just a few other ingredients, it's easy to whip up this delicious soup.
Author: Martha Stewart
This soup is a colorful addition to any buffet. It is also an excellent soup for a one-course supper served with home-baked bread and a green salad. This...
Author: Martha Stewart
Taking a cue from the Venetian risi e bisi, a soupy rice-and-peas, this version with shrimp highlights sweet, crunchy sugar snap peas with Southeast Asian...
Author: Martha Stewart
You'll appreciate every spoonful of this easy bacon-spiked stew, stirred up in the microwave.
Author: Martha Stewart
There's nothing more comforting than a bowl of fresh chicken noodle soup. A sprinkling of dill and parsley, just before serving, adds a touch of brightness...
Author: Martha Stewart
Simmer herbed meatballs with escarole and kidney beans for a soothing soup. Stir in some of our Parsley-Walnut Pesto for added flavor.
Author: Martha Stewart
There's a lot to like about this simply delicious one-pan dinner: you get soup, meatballs, and healthy vegetables in each colorful portion. Plus, the meatballs...
Author: Martha Stewart
Layers of carrot flavor define this spicy soup: Carrot peels are simmered in stock, cut-up carrots are sweated to extract their essence, and carrot juice...
Author: Martha Stewart
Somewhere between a pasta and a dumpling, these spaetzle are tender, toothsome, and fun to make. Meaning "little sparrows" in German, it's especially fitting...
Author: Greg Lofts
Easy Watercress and Leek Soup makes a peppery addition to our pureed soup with leeks and potatoes.
Author: Martha Stewart
A vibrant vegetarian soup showcases late-summer tomatoes along with fall produce, cabbage, butternut squash, and sweet potatoes. Small, ring-shaped pasta...
Author: Martha Stewart
To infuse the soup with the delicious taste of well-caramelized onions, be sure to cook them until they soften and turn a deep, dark golden brown.
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