No need to form wontons for this soothing soup! The wrappers go into the garlic-ginger broth separately from the filling (mini pork meatballs flavored with soy sauce and cilantro). Vitamin-rich bok choy...
Author: Martha Stewart
Don't throw out those shrimp shells! Cooked in the Instant Pot or pressure cooker, they create a stock that gives this creamy soup a more intense taste of the sea. It makes an impressive first course at...
Author: Martha Stewart
Savor the rich flavor of onion in this warm and satisfying recipe from Michael Rulman's "Ruhlman's Twenty."
Author: Martha Stewart
Three canned ingredients are the MVPs in this quick, one-pot take on tortilla soup: tomato sauce, chipotle in adobo sauce, and white beans. Plan on it becoming a family-favorite dinner.
Author: Martha Stewart
This one-pot meal is inspired by the Provencal fish stew, bouillabaisse, and makes a lovely Sunday dinner.
Author: Martha Stewart
This classic soup recipe comes from Marge Edelman of Copaigue, New York.
Author: Martha Stewart
Uncooked grains of brown rice are lightly toasted, finely ground, and then added to this cremini-and-shiitake mushroom soup, giving it its thick consistency.
Author: Martha Stewart
This soup has pasta, sausage and vegetable for serious sustenance for a nice midday energy boost.
Author: Martha Stewart
This chowder comes from Jasper White, chef and proprietor of numerous restaurants, including Summer Shack in Cambridge, Massachusetts. Use the freshest clams possible, and if you need to supplement the...
Author: Martha Stewart
No cream required: Tahini gives this soup its buttery flavor and silky texture -- and makes a serving of dark leafy greens unusually enticing. Avocado toasts round out the meal.
Author: Martha Stewart
This is a totally vegetarian version of this classic soup. To reheat leftovers, add water to cover the vegetables.
Author: Martha Stewart
Get your daily dose of protein in this delicious lentil soup from chef Alain Allegretti of Allegretti restaurant.
Author: Martha Stewart
Savory porcini and cremini mushrooms are accompanied by mellow diced Vidalia and yellow onions and shallot in this wintry soup. Before added to the vegetables and beef stock, orzo is toasted in a skillet,...
Author: Martha Stewart
This is no simple soup, it's a richly-flavored dish that features lots of spice and aromatics. Use our Whole Roasted Tomatoes as a base.
Author: Martha Stewart
Bacon can be substituted for pancetta, or omit bacon and use olive oil instead of drippings.
Author: Martha Stewart
This recipe for seafood stock is courtesy of Michelle Bernstein and should be used in her delicious Latina-Style Bouillabaisse recipe.
Author: Martha Stewart
This healthy soup is packed with low-fat, high-fiber, protein-rich lentils that will you leave you feeling satisfied.
Author: Martha Stewart
Intensely flavorful ginger marries well with the strong curry powder seasoning in this Indian-style lentil soup.
Author: Martha Stewart
This white gazpacho takes its tang from buttermilk and its velvety texture from cucumbers, bread, and almonds.
Author: Martha Stewart
Comforting and nourishing, this twist on a classic homemade staple is a light yet filling meal that everyone in the family will love.
Author: Martha Stewart
Pistou, a French version of pesto, is a mixture of basil, garlic, and olive oil.
Author: Martha Stewart
Serve this vegetable borscht with a traditional pairing of crisp dill pickles.
Author: Martha Stewart
A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce-which can be omited for spice-free eaters. The silky Sweet-Potato Soup relies on its fresh...
Author: Martha Stewart
This hearty soup makes a satisfying meal at any time of year -- and the poached eggs are a valuable source of meatless protein.
Author: Martha Stewart
This soup from chef Michael Anthony of Gramercy Tavern adds a touch of elegance to any meal. Photo credit: Ellen Silverman
Author: Martha Stewart
This can be a base for many soups and stews, and when making our Caribbean Bouillabaisse.
Author: Martha Stewart
Tomatoes and bell pepper meld magically in gazpacho, which gets body from bread and zing from orange juice. For more Spanish flair, garnish this soup with tapas-style toppings, such as chopped hard-cooked...
Author: Martha Stewart
Don't toss the neck and giblets after making the stock. Rather, finely chop them up and add to your gravy.
Author: Martha Stewart
Our Minestrone has an array of vegetables, including tomatoes, carrots, eggplant, zucchini, bell peppers, and cranberry beans; additional color comes from red and green pasta shells.
Author: Martha Stewart
Author: Martha Stewart
Use the neck and giblets of the turkey for a richly flavorful stock.
Author: Martha Stewart
Serve a bowl of tomato soup with one of our Baked Cheese Croutons.
Author: Martha Stewart
This recipe can be halved. After making the French Onion Soup, you will have a couple of cups of stock left over. You can use it in any recipe calling for beef stock.
Author: Martha Stewart
This soup is a play on classic French onion soup with melted Gruyere. Sauteed chestnuts add a little crunch.
Author: Martha Stewart
A stewing pot or slow cooker will perfume your home with delicious aromas and warmth.
Author: Martha Stewart
This delicious cabbage soup with Italian bread and sage butter is courtesy of Jamie Oliver and can be found in "Jamie at Home." Photograph by David Loftus
Author: Martha Stewart
Author: Martha Stewart
Make this creamy corn chowder recipe for when the summer nights begin to cool off.
Author: Martha Stewart
This rich stew-like soup is similar to the rustic sancochos found in home-style Latin American restaurants. Traditionally, the chicken is cooked in the soup, removed, and served on the side. For authentic...
Author: Martha Stewart
This hearty soup is flavored with fresh herbs, cumin, and ginger.
Author: Martha Stewart
Nothing grounds you like sitting down to a bowl of home-cooked soup -- this one-pot meal is studded with vegetables and fortified with hearty cannellini beans.
Author: Martha Stewart
Earthy and satisfying, mushrooms are the star of this hearty and deceptively simple soup.
Author: Martha Stewart
This simple soup deliversbeetroots along with theirhealthful, satisfying greens.A touch of earthy, aromaticspices, such as coriander andcumin, sets off the sweetness of the beets.
Author: Martha Stewart
A cup of fresh orange juice is what unifies the flavors in a soup made from pureed boiled root vegetables. It's garnished with both navel and red-fleshed Cara Cara oranges.
Author: Martha Stewart
Pasta e fagioli is best served immediately, because otherwise the pasta will continue to cook and absorb liquid as it sits. To reheat, add up to 1 cup of water until it's thinned to the desired consistency,...
Author: Martha Stewart
The wine adds sweetness to balance the earthy flavor of this rich soup.
Author: Martha Stewart
Any white bean, such as great Northern or navy, can be used in this soup.
Author: Martha Stewart
Try this great New England clam chowder recipe courtesy of Ben Sargent.
Author: Martha Stewart