A hearty, delicious way to start a meal, this clam and potato chowder is seafood’s answer to chicken noodle soup.
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
Roasting butternut squash and celery root brings out their natural sugars, lending a subtle sweetness to this soup. Toasted fennel seeds are sprinkled on top.
Author: Martha Stewart
Surprisingly easy to make, this stock is built on basic vegetables that are often already on hand (carrots, onion, leeks), plus a few herbs.
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 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
This room-temperature soup is inspired by the California avocado groves.
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 cook in the soup, streamlining both prep...
Author: Martha Stewart
This great chicken-stock recipe should be used in Scott Peacock's Old-Fashioned Chicken and Dumplings. Both recipes can be found in "The Gift of Southern Cooking," by Edna Lewis and Scott Peacock.
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
You can make this refreshing meal without even turning on the oven or stove top. Float pre-cooked shrimp on a bowl of gazpacho made heartier with earthy beets. Look for vacuum-packed cooked beets in the...
Author: Martha Stewart
Emeril calls this version "new-style" because the kale is cut into thin strips and is cooked only until crisp-tender, which differs from the traditional version. Serve with crusty bread alongside.
Author: Martha Stewart
Extra pistou can be stored in the refrigerator up to two days.
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
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
Author: Martha Stewart
"This no-cook chilled soup is made for times when you have a bonanza of ripe tomatoes on hand. The toppings really make it a meal. I like to add a few leaves of tender butterhead lettuce, crumbled crispy...
Author: Martha Stewart
This Italian classic soup is a hearty crowd-pleaser from Maria D Ugo.
Author: Martha Stewart
Meatballs and rice make this hearty, home-cooked soup substantial enough to serve on its own.
Author: Martha Stewart
This chilled soup is traditionally garnished with fresh chives. The peppery snap of watercress and the tang of buttermilk gives it bite.
Author: Martha Stewart
Author: Martha Stewart
Positively brimming with spring produce, this filling soup was made for shoulder-season weather when you still want something warming to eat. Between ingredients like fava beans, English peas, watercress,...
Author: Martha Stewart
With this method of cooking, you get tender and moist chicken as well as a tasty broth, which you can use in a variety of dishes.
Author: Martha Stewart
Emeril Lagasse's flavorful homemade beef stock is used in his port wine reduction sauce, which tops the Pan-Roasted Filet Mignons from his book "From Emeril's Kitchens."
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 is added as a final touch.
Author: Martha Stewart
A swirl in the blender with just a touch of heavy cream turns root vegetables into a luscious soup. Top with roasted almond slices for a little crunch.
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 like anelli makes this dish hearty but still light...
Author: Martha Stewart
This Scottish-style chowder is made with smoked salmon, but you can try other hot-smoked fish, like trout or haddock.
Author: Martha Stewart
This shrimp stock recipe from chef John Besh of August is used to make his Slow-Cooked Louisiana Shrimp and Grits. Serve with his Mirliton Salad for a dinner that is guaranteed to please.
Author: Martha Stewart
The soup gets its rich taste from caramelized onions.
Author: Martha Stewart
The soup takes about an hour to prepare -- mainly because the vegetables need to cook for about 30 minutes to become soft enough to puree. When serving the soup, pair it with a frisee salad.
Author: Martha Stewart
The simplicity of miso soup belies its significance to Japanese cuisine, where it is a common course for breakfast, lunch, or dinner. It is ubiquitous on Japanese restaurant menus here in the United States,...
Author: Martha Stewart
This Indian-style soup has an almost creamy quality thanks to yellow lentils. (If you can't get them, swap in yellow split peas, and cook them 10 minutes or so more.)
Author: Martha Stewart
This rustic vegetarian soup is perfect for winter nights.
Author: Martha Stewart
Chicken feet and fresh ginger in addition to the usual whole chicken and aromatics yield a richly flavored broth. It's the base for our Test Kitchen's Favorite Matzo Ball Soup.
Author: Martha Stewart
Shrimp, leeks, and pureed potatoes make a savory soup.
Author: Martha Stewart
This recipe makes four ravioli, but you can serve the soup with one or two in each bowl.
Author: Martha Stewart
This vibrant and velvety bisque, with its blend of split peas and baby peas, is paired with delicate shrimp and anise-like tarragon rather than the usual ham or bacon.
Author: Martha Stewart
Serve this classic tomato soup with Sun-Dried Tomato-Parmesan Crisps.
Author: Martha Stewart
Mushrooms and bok choy are full of antioxidants. Along with scallions, dill, ginger, and chiles, they give this soup its nuanced taste.
Author: Martha Stewart
Simmering the corncobs in the broth intensifies the flavor of this light chowder.
Author: Martha Stewart
A Parmesan rind is the powerhouse ingredient behind this fast, flavorful version of the classic soup.
Author: Martha Stewart
Serve up a soup-and-sandwich combo, summer style: no-cook gazpacho and sandwiches with prosciutto and mozzarella.
Author: Martha Stewart
This recipe, courtesy of Nate Appleman, can be found in "A16 Food + Wine," and is used to make his Minestra Maritata.
Author: Martha Stewart
Inspired by gazpacho, this chilled broth is based on a vegetable puree and is a source of potassium and vitamins A and C.
Author: Martha Stewart
Pressed for time? Using store-bought broth, rotisserie chicken, and curry paste means you can get this vibrant, flavorful soup on the table in under half an hour.
Author: Martha Stewart
Sorrel -- a tart spring herb rich in vitamins A and C -- paired with garlic for an elegant soup. A bulb of garlic may seem like a lot, but the flavor mellows as the soup cooks.
Author: Martha Stewart