Author: Martha Stewart
This creamy soup is madewith beta-carotene-packed whole carrotsand carrot juice. It is sweetened withhoney and given zest with cumin.
Author: Martha Stewart
We used orange tomatoes for their beautiful color, but red tomatoes make a soup that's just as delicious.
Author: Martha Stewart
The addition of exotic mushrooms to flavorful homemade beef stock turn a familiar favorite -- beef barley soup -- into a special winter meal. Serve with crusty bread, a robust red wine, and a salad, and...
Author: Martha Stewart
This no-cook soup gets a hit of creamy texture and tangy flavor from buttermilk while diced cucumbers add a refreshing crunch.
Author: Martha Stewart
Cook the veggies (and apple), get out the blender, and your work is done.
Author: Martha Stewart
Mushrooms and carrots lend contrasting color and texture to this cheese soup.
Author: Martha Stewart
This crowd-friendly, autumnal soup is made with a whole host of root vegetables. One sugar pumpkin is halved and roasted until the flesh is soft, then puréed. It's then cooked with turnips, parsnips,...
Author: Martha Stewart
Author: Martha Stewart
Using frozen corn and shrimp saves a lot of time in this no-cook soup.
Author: Martha Stewart
Keep this simple recipe for chicken broth on hand, and have a nourishing base for soups and sauces ready in (almost) an instant.
Author: Shira Bocar
Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associate food editor Lesley Stockton.
Author: Martha Stewart
For a less spicy broth, seed the chile before cooking.
Author: Martha Stewart
Unlike cream- or tomato-based chowders, the Rhode Island version has a clear broth to showcase the briny best in the clams.
Author: Martha Stewart
This soup is flavorful and satisfying, yet still very healthy.
Author: Martha Stewart
In ancient China, the soybean was considered to be one of five sacred grains, along with barley, millet, rice, and wheat. Here, in the form of tofu, the soybean shines with a little help from miso, spinach,...
Author: Martha Stewart
You can make vegetable soups rich and smooth without using flour or cream. Puree half of the cooked vegetables in your blender or food processor, then add to the soup.
Author: Martha Stewart
The base of this soup has intense corn and lobster flavors, thanks to what would normally be thrown out: the cobs and the lobster shells.
Author: Martha Stewart
Roasted eggplants and chickpeas bring lots of texture and flavor to this hearty soup. For a vegetarian version, use water instead of chicken broth.
Author: Martha Stewart
Make sure to rinse your quinoa well in cold water before using.
Author: Martha Stewart
Get that creamy feeling without having to reach for the heavy cream with velvety sweet potatoes offset by tart apples and fragrant curry powder.
Author: Martha Stewart
Capture time in a cup with this enduring fish stew, traditionally loaded with the catch of the day. It's bursting with the pure flavors of cod, haddock, or even pollack, as well as tender potatoes, creamery...
Author: Martha Stewart
Ginger and chiles give this Southeast Asian rendition its aroma and spice, while lemongrass lends the soup a seductive floral note. By swapping the traditional seasonings for more exotic ones, you achieve...
Author: Martha Stewart
Inspired by local bounty, this chowder is rich with chicken and earthy carrots, rutabagas, and turnips, all bathed in a creamy stock and sprinkled with dill.
Author: Martha Stewart
There's butternut squash, leeks, and spinach as well as white beans in this hearty, rich, and flavorful vegetarian soup. It's a recipe that proves the slow cooker is as well suited to vegetable recipes...
Author: Martha Stewart
Keep it simple: A head of cauliflower whirled in a blender with collard greens becomes a virtuous soup, ready in 20 minutes. The cauliflower's texture makes this dairy-free soup creamy.
Author: Martha Stewart
This quick-to-prepare, hearty soup recipe comes from Margaret Simone of Singer Island, Florida.
Author: Martha Stewart
Few things are as delicious as succulent chunks of Maine lobster vying for space in a buttery broth brimming with tender sweet corn, summer squashes, and slivered basil.
Author: Martha Stewart
Plum (or Roma) tomatoes are egg-shaped, with less juice and more pulp than many varieties. This makes them ideal for cooking -- and this recipe.
Author: Martha Stewart
Warm up on a cool fall evening with comforting bowls of extra-creamy potato leek soup.
Author: Martha Stewart
This recipe is from the "Martha Stewart's Dinner at Home" cookbook.
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
The beauty of gazpacho is that you can marinate the ingredients in the fridge for an hour or even overnight, so all you need to do right before serving is rev up your blender. Garnishes of firm but ripe...
Author: Sarah Copeland
Summer corn chowder is served hot, but irresistible because of the fresh corn.
Author: Martha Stewart
Sit down to the purest and most nourishing bowls of turkey soup, whether as a solo supper or sustenance for loved ones. This hearty recipe is made with pre-cooked shredded turkey, egg noodles, and plenty...
Author: Martha Stewart
This soup is smooth and creamy with a dash of spice.
Author: Martha Stewart
Woodsy shiitake mushrooms, protein-rich chickpeas, and brown rice make this quick-cooking soup substantial. A slice of whole-grain bread completes the meal.
Author: Martha Stewart
When those cold March winds blow, heat up a bowl of this delicious soup.
Author: Martha Stewart
The flavor of pears is wonderful with earthy squash. Another great combo? This soup plus a grilled cheese sandwich make a cozy, comforting lunch.
Author: Martha Stewart
Usher in the fall season with this warming vegetarian soup, a recipe courtesy of Jonathan Parks from Brooklyn, New York.
Author: Martha Stewart
For our matzoballs, whipped egg whites provide a light,airy texture, while chicken fat lends a velvety softness and complex flavor.
Author: Martha Stewart
The light, flavorful mushroom soup is the perfect precursor to any Asian-inspired meal.
Author: Martha Stewart
This slightly sweet Moroccan chickpea and lentil stew, known as harira, is brightened by spices and lemon.
Author: Martha Stewart
Serve this dish alongside our Roasted Wild Striped Bass.
Author: Martha Stewart
Ajo blanco means "white garlic." This tomatoless gazpacho is a specialty of Malaga, on Spain's southern coast.
Author: Martha Stewart
This simple tomato soup with olive oil, day-old bread, and fresh basil leaves is a perfect way to use up very ripe tomatoes.
Author: Martha Stewart
Borscht originated in Eastern Europe and is an incredibly versatile soup. This variation, served cold, is fantastic in hot weather.
Author: Martha Stewart
The earthy flavor of the lentils is set off by the tartness of the tomatoes and a spoonful of wine vinegar, which is stirred in just before serving the soup.
Author: Martha Stewart
This cream of celery soup is garnished with toasted baguette and celery leaf.
Author: Martha Stewart
This recipe is adapted from Martha's first book, Entertaining.
Author: Martha Stewart