Harissa, a North African chili paste, gives this easy lunchtime soup the perfect amount of heat. Prep the ingredients at home, then add water and microwave at the office.
Author: Martha Stewart
A rich, creamy chowder made with zucchini, fresh corn kernels, and baby potatoes. With its intense flavor, you only need four ounces of hot smoked-salmon for this one-pot dinner that's made in a Dutch...
Author: Shira Bocar
Pistou, a French version of pesto, is a mixture of basil, garlic, and olive oil.
Author: Martha Stewart
Bacon can be substituted for pancetta, or omit bacon and use olive oil instead of drippings.
Author: Martha Stewart
Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup.
Author: Martha Stewart
The wine adds sweetness to balance the earthy flavor of this rich soup.
Author: Martha Stewart
Serve this vegetable borscht with a traditional pairing of crisp dill pickles.
Author: Martha Stewart
Simple yet substantial, this warming soup combines vegetables with whole-grain bulgur and fiber-rich lentils for a hearty main course.
Author: Martha Stewart
Serve a bowl of tomato soup with one of our Baked Cheese Croutons.
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 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
Hearty soup with butternut and beans will warm kids up on a chilly fall day; leaf-shape toast makes cute "crackers."
Author: Martha Stewart
Sauteed leeks, carrots, fennel,celery, stock, and herbs form the base for thissalmon soup; fresh spinach wilts and thefish gently poaches in the flavorful liquid.
Author: Martha Stewart
Use this basic chicken stock recipe as the base for a number of our favorite chicken recipes.
Author: Martha Stewart
This white gazpacho takes its tang from buttermilk and its velvety texture from cucumbers, bread, and almonds.
Author: Martha Stewart
This is the base for the ultimate comfort food in wintertime... or any time you might be feeling sick.
Author: Martha Stewart
This classic soup recipe comes from Marge Edelman of Copaigue, New York.
Author: Martha Stewart
This simple and satisfying dish is a quick version of a traditional Italian dish.
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
Red lentils, which actually have a deep-orange color, are rounder and smaller than the more common brown variety.
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
This hearty soup is flavored with fresh herbs, cumin, and ginger.
Author: Martha Stewart
Get your daily dose of protein in this delicious lentil soup from chef Alain Allegretti of Allegretti restaurant.
Author: Martha Stewart
This recipe makes enough broth for the Tortellini in Capon Broth. Charring the onions and leeks over a flame imparts a richer flavor to the liquid.
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
An Asian-inspired chicken soup features a delicate mushroom broth laced with fresh ginger, garlic, jalapeno, and black peppercorns. Tofu provides protein and contrasting texture, while fresh herbs add...
Author: Martha Stewart
You can use andouille sausage or chopped cooked bacon in place of the chorizo in this hearty soup.
Author: Martha Stewart
The main ingredients of this hearty Asian soup -- shrimp, scallops, and noodles -- were simmered in a broth of sake, shiitake mushrooms, and ginger.
Author: Martha Stewart
Earthy and satisfying, mushrooms are the star of this hearty and deceptively simple soup.
Author: Martha Stewart
In this Chinese soup recipe, an egg is stirred in at the end to form tiny ribbons. For more flavor, add a teaspoon of toasted sesame oil just before serving.Note: Be sure to drain the tofu thoroughly before...
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
Any white bean, such as great Northern or navy, can be used in this soup.
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
Make this creamy corn chowder recipe for when the summer nights begin to cool off.
Author: Martha Stewart
A simplified version of poule au pot (chicken in a pot), this comforting dish showcases the first of the season's root vegetables. Here, the cooking liquid becomes a light broth for ladling over the chicken...
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
In Vietnam, pho, as this rice-noodle soup is known, is often enjoyed for breakfast. Nutritionists recommend incorporating red meat into one's diet just as it's used here -- in small portions and as a complement...
Author: Martha Stewart
This bouillabaisse combines spiny lobsters, snapper, Gulf shrimp and mussels in a light, spicy broth.
Author: Martha Stewart
Our chicken and rice soup is unadulterated: It includes only broth, meat, the grain, and dill.
Author: Martha Stewart
Try this great New England clam chowder recipe courtesy of Ben Sargent.
Author: Martha Stewart
This soup has pasta, sausage and vegetable for serious sustenance for a nice midday energy boost.
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
The secrets to incredible clam chowder are tender seafood and silky broth; the rest is a matter of preference. Whether you keep it classic New-England-style with cream, or go to Manhattan by swapping in...
Author: Martha Stewart
This iteration of white gazpacho features two cloves of garlic, cucumbers, and homemade chicken stock for a flavorful soup.
Author: Martha Stewart
The classic cure-all chicken noodle soup gets a Japanese makeover, with slices of miso-marinated chicken breast and hearty udon noodles in a steamy broth. Grated daikon radish and fresh ginger not only...
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
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
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
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