This soup can be served straight from the blender, when it is still frothy, or well chilled during warmer months. Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent.
Author: Martha Stewart
Charring the tomatoes to remove the skins gives this soup a smoky flavor.
Author: Martha Stewart
Chilled fruit soup -- a combination of sweet plums, fresh raspberries, tarragon, white wine, and triple sec -- is a perfect foil to warm weather.
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
This soup derives its body and rich flavor from pureed broccoli stems and florets.
Author: Martha Stewart
This dish started out as a peasant's meal due to its simple ingredients, but it's become a succulent staple at Italian restaurants. The recipe is courtesy of Cesare Casella, executive chef at Salumeria...
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
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
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
Use this stock to make our Simple Turkey Stuffing and Classic Mushroom Gravy.
Author: Martha Stewart
This recipe for pureed butternut squash soup is from the January/February 2008 issue of Everyday Food.
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 delicious soup recipe is courtesy of Gordon Ramsay.
Author: Martha Stewart
The cold temperature of this beautifully purple beet soup makes it a perfect foil for swelteringly hot days.
Author: Martha Stewart
Sweet potato and almond butter give this soup a creamy, decadent texture.
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
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
Famed chef and "Top Chef" judge Eric Ripert gives up the secret to the fish soup he serves at his renowned NYC restaurant, Le Bernardin.
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
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
This rich, satisfying soup is made with pureed Belgian endive, leeks, potatoes, and cream.
Author: Martha Stewart
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
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
Finishing a warm soup with a zesty hit of salsa adds texture and freshness. Here is a winterized version, made by replacing tomatoes with quinoa.
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
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
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
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 hearty and satisfying soup serves a crowd.
Author: Martha Stewart
Beef shank bones and short ribs give this homemade stock depth and body. Use it to make Beef-Barley Soup or Seven-Onion Soup.
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 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
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
Use leftover lobster shells in this flavorful stock recipe from chef Shea Gallante. The stock is part of his Lobster and Shiitake Ragu with Celery Root Puree.
Author: Martha Stewart
Homemade chicken noodle soup in under an hour! This classic soup delivers hearty flavor for lunch or dinner. Save the leftover thighs for another meal.
Author: Martha Stewart
If you can't find baby artichokes, use four regular (globe) artichokes. Trim and steam them, then quarter them lengthwise.
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
This quick soup makes use of pre-cooked polenta and has a lemony flavor.
Author: Martha Stewart
This classic Italian dish is brimming with low-fat, healthy ingredients.
Author: Martha Stewart
Brooklyn, New York's Sharon Pearlstein shares this refreshing fruit soup as a starter (or even dessert).
Author: Martha Stewart
Author: Martha Stewart