Popularized in colonial Williamsburg, this simple, silky soup gets brightened up with lemon juice and served with diced green apple for a touch of tartness and red pepper flakes for heat.
Author: Martha Stewart
We stirred harissa, a hot chile sauce commonly used in North Africa, into this carrot-and-leek soup for a hint of heat.
Author: Martha Stewart
This soup with lots of shredded kale makes great use of leftover turkey. If you've already frozen the carcass, there's no need to thaw it out before using it in this recipe.
Author: Martha Stewart
This rich stock can be used in a variety of soups and sauces. Reserve the shredded beef and tomato pieces to make Hearty Beef Stew.
Author: Martha Stewart
Infusing chicken broth with garlic and ginger makes a fragrant, flavorful soup base. We won't say we've found the cure for the common cold, but a warm bowl of this aromatic soup sure hits the spot when...
Author: Martha Stewart
This soup has everything you could wish for in a family-friendly dinner recipe-it's tasty, has vegetables, is easy to make, and it's quick to prepare (only 40 minutes, start to finish).
Author: Martha Stewart
You can also simmer beans in a slow cooker after soaking them and adding aromatics.
Author: Martha Stewart
Thai red curry paste imparts simmered-all-day depth to this easy soup that takes less than half an hour to make from start to finish.
Author: Martha Stewart
Fresh ginger is simmered with beets and potatoes in this nourishing soup, as well as combined with yogurt to finish the dish.
Author: Martha Stewart
A bracing squirt of lime -- a culinary touch borrowed from Latin American and Southeast Asian soup makers -- brightens the whole bowl.
Author: Martha Stewart
Use this stock to make Matzo Ball Soup with Carrots and Dill. Leaving the skins on the onions adds to the rich golden color of the stock.
Author: Martha Stewart
Don't skimp on your midday meal. Pair this light-yet-filling soup with a flatbread sandwich for a satisfying lunch that will get you through even your toughest days.
Author: Martha Stewart
This minestrone recipe adds pesto for a unique and slightly nutty take on the classic soup.
Author: Martha Stewart
Seasoned with poblano chiles, cumin, and cilantro, this chowder honors corn's Southwestern roots.
Author: Martha Stewart
If end-of-season tomatoes are on sale, make a double batch of soup (omitting the cream) and freeze, up to 3 months. Stir in the cream after thawing and reheating the soup.
Author: Martha Stewart
Nearly a meal in itself, a bowl of white-cheddar corn chowder has surprising creaminess and heft, despite being low in fat. Ground coriander, cumin, and cayenne add a dash of spiciness.
Author: Martha Stewart
Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to 6 months.
Author: Martha Stewart
You can keep everything you need for this dish on hand -- sausage and collards in the freezer, canned beans, onion, and vinegar in the pantry.
Author: Martha Stewart
For a hearty lunch or dinner, make this Passover holiday classic with a twist-no meat!-with this family lunch or dinner recipe from Jonathan Safran Foer, author of "New American Haggadah."
Author: Martha Stewart
Butternut squash and lentil soup is a simple light meal or a first course.
Author: Martha Stewart
Turkey giblets are edible when properly prepared and are the secret to a flavorful gravy. Use this easy recipe for our Perfect Roast Turkey.
Author: Martha Stewart
There's nothing more gratifying than a bowl of chicken soup. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Author: Martha Stewart
This light, fresh-tasting soup is also delicious served chilled.
Author: Martha Stewart
Any combination of wild mushrooms can be used in this smooth, creamy soup.
Author: Martha Stewart
This hearty soup is made with dried borowik mushrooms -- a pungent variety from Poland -- dried shiitakes, and fresh button mushrooms.
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 of a cold, a serving of vitamin C-packed broccolini...
Author: Martha Stewart
Bacon is a fundamental ingredient in many slow-cooked recipes, imparting richness to otherwise one-dimensional dishes. Mild applewood-smoked bacon enhances the subtle flavors of this soup of beans and...
Author: Martha Stewart
Vegetables are the secret to making this soup sing -- sauteed garlic, onions, and mushrooms create a savory base, and broccoli rabe and parsley add verve. This recipe is from Lya Christie of Franklin,...
Author: Martha Stewart
Heartier than the chilled version, this borscht makes for a satisfying dish, thanks to an addition of short ribs.
Author: Martha Stewart
This soup is delicious warm or chilled. If it's served warm, the frico bowls will soften and melt into the soup.
Author: Martha Stewart
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
A refreshing yet intense soup to serve in small portions before dinner, garnished with herbs. Recipe adapted from The Georgian Feast by Darra Goldstein.
Author: Anna Kovel
This creamy potato-leek soup turns leftover mashed potatoes into a lunchtime favorite.
Author: Martha Stewart
All you need to make this simple autumn meal is a single pot, a hot stovetop, and someone to set the table.
Author: Martha Stewart
Broccoli is at its peak from October through April-that's the best time to puree it in a soup like this one.
Author: Martha Stewart
Author: Martha Stewart
Try cod, tilapia, or shredded chicken breast instead of the shrimp in this quick and delicious soup.
Author: Martha Stewart
Roasting fresh plum tomatoes makes for a rich, thick soup -- it's our go-to dish as the season transitions from summer to fall.
Author: Martha Stewart
Try this delicious recipe for white gazpacho courtesy of chef Michelle Bernstein. This soup has a rich, nutty flavor that will be an instant favorite.
Author: Martha Stewart
A Southeast Asian-inspired zucchini purée has coconut milk and potato for a velvety texture (and vegan bona fides). It's accented with zucchini slices and zesty cilantro. This soup is quick to make but...
Author: Martha Stewart
This classic combo stirs pesto (or salsa verde) into the tomato soup and adds bacon to the grilled cheese sandwich for an ideal lunch or dinner for one.
Author: Martha Stewart
Use this recipe when making our Spinach and Pea Soup. When sprinkling the cheese in the skillet, don't worry if there are spaces; the cheese will melt into a lacy whole.
Author: Martha Stewart
No cream here! A butter-and-flour roux is the secret to this lush, velvety tomato soup. Gild with fresh basil, cracked black pepper, and a drizzle of your best olive oil. Serve alongside our Test Kitchen's...
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
With its toasted brioche and healthy dollop of mascarpone mixed with heavy cream, this soup is a close cousin to classic berry pudding. The brioche soaks up fruit juices in a satisfying way.
Author: Martha Stewart
Also known as vichyssoise, this classic soup is rich and delicious.
Author: Martha Stewart
To make an egg-drop version of this soup, beat two eggs in a bowl and slowly drizzle them into the simmering broth just before serving.
Author: Martha Stewart