Cannellini beans provide protein and fiber in this fragrant, steaming broth with Kale, White Bean, and Farro Soup. It's loaded with vegetables, grains, and herbs.
Author: Martha Stewart
Making stock is a great way to use vegetable trimmings that would otherwise be tossed into the trash.
Author: Martha Stewart
Any bean will work in this pasta and bean soup, but tubed pasta or shells make for the best mouthfuls.
Author: Martha Stewart
TV chef Thomas Joseph traveled to Vietnam to study pho, the country's traditional noodle soup; he came back with this authentic recipe. Martha made this recipe on Cooking School episode 304.
Author: Martha Stewart
This easy one-pot meal has you drop spoonfuls of biscuit dough on top of a simmering pot of delicate fish stew. The result is a comforting dinner ideal for shoulder season.
Author: Martha Stewart
This recipe for pureed beet soup is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
This delicious soup recipe is courtesy of Patrick O'Connell from the Inn at Little Washington and can also be made with lobster and orange.
Author: Martha Stewart
Author: Martha Stewart
In this slightly lighter yet still rich version of clam chowder, half-and-half mixes with the liquor spilled from the clams, letting the briny goodness of cherrystones and hints of thyme, bay leaf, and...
Author: Martha Stewart
In Vietnam, a bowl of this noodle soup -- or one of its variations -- is often served for breakfast.
Author: Martha Stewart
This sweet and velvety favorite is more than a satisfying dinner -- it's a winter elixir.
Author: Martha Stewart
Ginger, fish sauce, and rice noodles make this a chicken soup for aficionados of Thai cuisine.
Author: Martha Stewart
Paprika and cured ham lend smokiness to this rustic Mediterranean-style soup, and red bell pepper imparts color--and the benefit of vitamin C--to the divine broth. Make sure to have good Italian bread...
Author: Martha Stewart
Warm up on a winter day with a one-pot soup that you can make in a quick 20 minutes. It's loaded with green beans, cauliflower, and tomatoes and great flavor.
Author: Martha Stewart
Mustard greens have a sharp, radishy bite that's delicious in a bean soup, but, if you like, you can substitute kale or collards. Smaller white beans such as cannellini can be used in place of giant white...
Author: Martha Stewart
Ditch instant ramen in favor of this healthy noodle soup that's just as quick and so much more flavorful, thanks to fresh vegetables and Japanese miso.
Author: Martha Stewart
This silky take on cream of mushroom soup is actually cream-less; coconut milk is subbed for traditional dairy making a satisfying plant-based soup. The humblest of mushrooms: button or cremini-which are...
Author: Greg Lofts
Store-bought fresh cheese pasta meets homemade chicken stock in this quick soup.
Author: Martha Stewart
This soup is super creamy in texture, but it contains no actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
Author: Martha Stewart
Easy to prepare and nourishing, this straightforward, family-friendly soup recipe uses boneless chicken thighs and white rice. Ready in just an hour, it doesn't need to simmer all day for a full flavor...
Author: Martha Stewart
Heavy cream fashioned into a doily-inspired pattern on top of this soup will float for a considerable amount of time -- long enough to allow you to create patterns on individual servings and present them...
Author: Martha Stewart
This piquant soup exudes flavors culled from the Mexican kitchen, from a cumin-laced broth to a roasted tomatillo and cilantro pesto. The cilantro's pungent fragrance partners well with fruity tomatillos...
Author: Martha Stewart
Easy Watercress and Leek Soup makes a peppery addition to our pureed soup with leeks and potatoes.
Author: Martha Stewart
This soup keeps well, refrigerated, for up to two days; warm it and check seasoning before serving.
Author: Martha Stewart
It's so worth roasting a whole chicken for this next-level chicken-and-rice soup, Plus, you'll never just squeeze a lemon again when you taste the levels of flavor roasted lemon slices bring to the dish....
Author: Martha Stewart
Whenever possible, make your own stock; it tastes far better than the canned version. Always serve this dish with a fork and soup spoon.
Author: Martha Stewart
Ripe, juicy tomatoes are spiked with coriander, cumin, and dried chiles for a flavor that's reminiscent of harissa, the North African chili sauce. Swirls of yogurt add creaminess.
Author: Martha Stewart
Serve this soup with slices of crusty bread, slathered with the roasted garlic and tomatoes.
Author: Martha Stewart
This chilled cucumber-coconut soup gets its inspiration from Indian cuisine, which often marries the two components. Jalapeno and fresh cilantro add character to poached chicken.
Author: Martha Stewart
Author: Martha Stewart
Prepare this healthy soup with tons of nutritious leafy greens and veggies whenever you feel weighed down.
Author: Martha Stewart
Often used in Thai, Vietnamese, and Indian cooking, lemongrass adds a fresh, clean, citrus note to nutty-tasting soba noodles, a perfect soup for lunch or dinner.
Author: Martha Stewart
Onion, ginger, and garlic -- a classic flavor trio in Indian cuisine -- form the base of this soup, which takes on a pleasing spiciness when finished with cumin, coriander, and chile. A squeeze of orange...
Author: Martha Stewart
Four cups of corn stock and five ears of corn go into this satisfying, rich corn chowder.
Author: Martha Stewart
Chicken stock anchors arich combination of dicedsweet potatoes, butternutsquash, leeks, onion, andcarrots spicedwith an exotic blend ofturmeric, cardamom, chilipowder, and cinnamon.Each serving is garnishedwith...
Author: Martha Stewart
A leftover turkey carcass is used to make a delicious broth, which is then used to make a warming soup akin to the Italian favorite tortellini en brodo. The recipe is written for 1 pound of carcass --...
Author: Martha Stewart
A little Madeira in this elegant gazpacho draws out the natural sweetness of shellfish. Shrimp stock, strained tomatoes, and vinegar form the flavorful base.
Author: Martha Stewart
Crispy cheddar-cheese toasts are perfect for dunking in a hearty bowl of bean, bacon, and vegetable soup.
Author: Martha Stewart
Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup.
Author: Martha Stewart
Dried hominy (hulled and dried kernels of corn) adds an incomparable corn flavor to this soup, but canned hominy is commonly used as a substitute.
Author: Martha Stewart
This produce-packed soup is cooked quickly to preserve the fresh flavor of the vegetables. The orzo simmers right in the pot.
Author: Martha Stewart
Greek yogurt and cucumbers make a healthful chilled soup.
Author: Martha Stewart
Never throw out the sauce in a can of chipotles in adobo again! The smoky, tangy flavor makes it a great base for all kinds of dishes, including this oh-so-simple lunchtime soup.
Author: Martha Stewart
Bacon adds a smoky flavor to this earthy soup; tomato paste adds a touch of sweetness.
Author: Martha Stewart
Serve this creamy sauce with our Grilled Striped Bass.
Author: Martha Stewart
Flecks of herbs, a squeeze of lemon juice, and a dash of hot sauce add zing to the cool cucumber in this no-cook soup.
Author: Martha Stewart
Skip the store-bought version and make your own homemade shrimp stock using shrimp shells and heads, mirepoix, garlic, and dried herbs. This recipe is courtesy of Emeril Lagasse.
Author: Martha Stewart
Coconut milk is made from shredded coconut that is simmered in water and then strained to make a creamy liquid. It should not be confused with coconut cream, which has less water, or with sweetened cream...
Author: Martha Stewart