This cold soba broth recipe, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is used to make Natto Soba.Reprinted with permission from Takashi's Noodles by Takashi Yagihashi with Harris Salat,...
Author: Martha Stewart
Sweet potato and almond butter give this soup a creamy, decadent texture.
Author: Martha Stewart
Eggs are the key ingredient in this quick and easy soup inspired by the Italian classic. The whites are poured in first and cooked in chicken broth until set, while the yolks are stirred in off the heat,...
Author: Martha Stewart
Serve this simple creamy broccoli-packed soup as a first course or a light lunch.
Author: Martha Stewart
This intensely flavored soup is a savory opener to any big feast.
Author: Martha Stewart
This recipe for fish fumet is courtesy of chef Eric Ripert and used to make his Braised Halibut.
Author: Martha Stewart
This warming carrot soup sized for two makes a perfect addition to a romantic Valentine's day meal.
Author: Martha Stewart
This delicious broccoli soup is adapted from "Martha Stewart's Cooking School."
Author: Martha Stewart
This recipe for pureed butternut squash soup is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
Coconut milk adds a soft, nutty taste to this Asian fish chowder, while also thickening it. When cooking with coconut milk or cream, don't let the liquid boil or it may curdle or separate.
Author: Martha Stewart
Author: Martha Stewart
Rice noodles, found in the Asian section of the supermarket, make this soup great for those who avoid gluten.
Author: Martha Stewart
Buttermilk lends creaminess and tangy taste to this pureed squash soup, garnished with crisp croutons and fresh chives.
Author: Martha Stewart
This homemade vegetable stock from chef Sam Beall's "The Blackberry Farm Cookbook" is used to make his 10-Hour Braised Lamb.
Author: Martha Stewart
Author: Martha Stewart
This soup will give you fresh appreciation for turnips and will keep your hunger pangs down after lunch.
Author: Martha Stewart
Simmering smoked pork shoulder in water for a few hours yields this flavorful broth. Use it as part of chef Scott Peacock's recipe for Spicy Collard Greens with Tomato, Garlic, and Onions.
Author: Martha Stewart
This healthy soup is topped with a poached egg and a dash of Sriracha hot sauce for a little kick.
Author: Martha Stewart
This recipe for the classic Florentine bread soup should be reserved for tomatoes at the height of the season.
Author: Martha Stewart
A few tweaks give chicken soup a spicy new attitude.
Author: Martha Stewart
This soup derives its body and rich flavor from pureed broccoli stems and florets.
Author: Martha Stewart
Kale, ginger, garlic, and soybeans, in the form of miso and tofu, combine to lend flavor and nutrients to a delicate soup.
Author: Martha Stewart
The cold temperature of this beautifully purple beet soup makes it a perfect foil for swelteringly hot days.
Author: Martha Stewart
When the success of a recipe depends so much on the quality of just a few ingredients, it is worth seeking out the best. Here, we add an easy upgrade to store-bought vegetable stock to make sure its brimming...
Author: Martha Stewart
Author: Martha Stewart
In this contemporary take on a classic, barley replaces noodles, and a sprinkle of lemon zestand parsley brightens the broth.
Author: Martha Stewart
These "little twists" of pasta filled with cheese or sausage originated in the Italian city of Bologna, where they are traditionally served in beef broth. In this recipe, vegetarian mushroom stock adds...
Author: Martha Stewart
This hearty and satisfying soup serves a crowd.
Author: Martha Stewart
Whitefish caviar, the Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream's garnish, is a relatively inexpensive variety. Look for it at Whole Foods or specialty-food markets.
Author: Martha Stewart
This delicious soup recipe is courtesy of Gordon Ramsay.
Author: Martha Stewart
Author: Martha Stewart
This rich, satisfying soup is made with pureed Belgian endive, leeks, potatoes, and cream.
Author: Martha Stewart
This recipe for brown chicken stock can be used as a base for many recipes, such as chef Harold Dieterle's Spicy Duck Meatballs with Mint Cavatelli (pictured) or chef Brad Farmerie's Moroccan Braised Lamb...
Author: Martha Stewart
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 to this crowd-pleasing lunch or dinner.
Author: Martha Stewart
Make your own homemade tomato soup, which will keep you warm on a chilly Halloween night. Create the eye-catching garnish by stuffing individual mozzarella balls with pimento olives.
Author: Martha Stewart
This is a simple, hearty soup that can be the centerpiece of weekday lunches.
Author: Martha Stewart
This wholesome French stew, similar to Italian minestrone, gets its name and distinctive flavor from pistou, a paste made with crushed basil, garlic, and olive oil. In this recipe, the pistou is embellished...
Author: Martha Stewart
This Shanghai-style soup is filling, fragrant, and made for those chilly evenings when the craving to slurp down a big bowl of noodle soup is the strongest! After infusing the collagen-rich chicken broth...
Author: Greg Lofts
Don't overlook the importance of the accompaniments. Eggs, tuna, cured meats, and other protein-rich items make the otherwise light-bodied soup a satisfying meal. Set everything out in separate dishes,...
Author: Martha Stewart
A quick spin in the blender is all it takes to transform raw vegetablesinto a silky soup. Almonds add rich flavor and body.
Author: Martha Stewart
Poaching shrimp and cod in wine-and-garlic-spiked fish stock elevates their flavor but keeps calories minimal. If you can't find fish stock at your grocery store, ask your fishmonger.
Author: Martha Stewart
Whole cumin, coriander, and mustard seeds lend authentic Indian flavor. If you prefer not to eat them, leave them in the bottom of the pot when serving.
Author: Martha Stewart
The right topping can transform a baked potato into a quick meal. You can use an oven, microwave, or even a slow cooker.
Author: Martha Stewart
Brooklyn, New York's Sharon Pearlstein shares this refreshing fruit soup as a starter (or even dessert).
Author: Martha Stewart
Our lightened-up version of the Italian classic pasta e fagioli is thin yet flavorful, thanks to the base of homemade vegetable stock and the addition of fresh fava beans and lima beans.
Author: Martha Stewart
This classic Italian dish is brimming with low-fat, healthy ingredients.
Author: Martha Stewart
This recipe is adapted from the classic French frenseuse, a turnip and potato soup enriched with egg yolks and heavy cream. Select turnips with firm, unblemished flesh. The addition of a few shavings of...
Author: Martha Stewart
Extra pistou can be stored in the refrigerator up to two days.
Author: Martha Stewart