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 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
The wine adds sweetness to balance the earthy flavor of this rich soup.
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
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
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
Treat your guests to this delicious, chilled summer soup on a hot day.
Author: Martha Stewart
This hearty soup can be made ahead and frozen for up to three months, so you can enjoy it well into spring.
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
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
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
One bowl of this hearty soup provides three of the recommended five daily servings of vegetables.
Author: Martha Stewart
This delicious chowder recipe comes from the Seagrille Restaurant in Nantucket, Massachusetts.
Author: Martha Stewart
This bouillabaisse combines spiny lobsters, snapper, Gulf shrimp and mussels in a light, spicy broth.
Author: Martha Stewart
Enhance chicken broth with scallions, ginger, and fish sauce for plenty of low-fat flavor.
Author: Martha Stewart
Our chicken and rice soup is unadulterated: It includes only broth, meat, the grain, and dill.
Author: Martha Stewart
This creamy yet low-fat soup gets its color from white beans and milk added to a simple chicken stock. Chunks of chicken breast, parsnips, and potatoes blend with the opaque base, while the deep-green...
Author: Martha Stewart
The quintessential ingredients are all here: tomatoes, leftover bread, garlic, and a hint of sherry vinegar.
Author: Martha Stewart
Tuscan black kale, or cavolo nero, has impressive stores of calcium and vitamins A and C. A sprinkle of freshly grated Parmesan gives the soup creaminess and tang without excessive calories.
Author: Martha Stewart
Author: Martha Stewart
Broth and reconstituted shitakes can be made and stored in the refrigerator up to 3 days ahead of time, or the freezer up to 3 months. Gently reheat over medium before serving.
Author: Martha Stewart
Instead of the usual escarole or kale, use hearty collards in this familiar soup. The greens' slight bitterness plays nicely against the creamy beans and sweet tomatoes.
Author: Martha Stewart
Inspired by Malaysian laksa, a traditional dish of noodles in hot spicy broth, this easy-to-prepare soup gets its complex flavor foundation from store-bought curry paste. It can be topped with cooked chicken...
Author: Martha Stewart
Sweet peaches replace traditional tomatoes in this savory fruit soup.
Author: Martha Stewart
Extra-virgin olive oil, which has a distinct taste and is ideal for dressings and drizzling, serves as the base for this polenta and spinach soup.
Author: Martha Stewart
A pinch of saffron adds a vegetal, almost tomatoey taste to this rustic chicken soup made with leeks, celery, and carrots.
Author: Shira Bocar
Cooking the rind of a hard cheese in this brothy soup adds extra savory flavor.
Author: Martha Stewart
This nourishing soup bolsters immunity and helps ease cold and flu symptoms, says herbalist Rosemary Gladstar. Read more about boosting your immunity in Winter Wellness.
Author: Martha Stewart
Author: Martha Stewart
From first bite to last slurp, you won't be able to get enough of this French bistro-style soup, made entirely in one pot.
Author: Martha Stewart
It doesn't get simpler than this quick take on the classic Mexican soup, especially if you use store-bought broth and rotisserie chicken.
Author: Martha Stewart
Instead of pork, this lighter take on Mexican pozole enlists shrimp, which is a tender accompaniment to those soft, puffy corn kernels (or hominy) and blistered tomatoes. Our cacao-free version of mole...
Author: Martha Stewart
Pozole is a hearty hominy-based stew from Mexico that has numerous iterations. In this green version, tart and tangy ingredients like tomatillos, cilantro, and lime balance rich, fatty pork shoulder.
Author: Martha Stewart
Chicken, leeks, and carrots swim in a fragrant broth, but the star is the comforting matzo ball. Seltzer and baking powder are the keys to making airy spheres; their richness comes from the chicken fat,...
Author: Martha Stewart
This reinterpretation of French onion soup adds bacon for deep satisfying flavor. For a classic touch, make sure to include the broiled cheesy bread top.
Author: Martha Stewart
This peppery soup adds a bright accent to any homey meal.
Author: Martha Stewart
You can use any kind of seafood you like in this sweet-and-spicy soup, which is special enough for a dinner party.
Author: Martha Stewart
This simple recipe for delicious minestrone soup was adapted from the September 2006 issue of Martha Stewart Living.
Author: Martha Stewart
Improve on the typical ramen soup by adding your own fresh veggies and seasonings.
Author: Martha Stewart
This is a vegetarian version of the classic Indian soup.
Author: Martha Stewart
This Cucumber-Mint Buttermilk Soup can be made a day in advance and chilled in the refrigerator until ready to serve.
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
Homemade beef stock lends rich complexity to our French Onion Soup recipe. Make it the day ahead-you'll have plenty left over to freeze and use in recipes for hearty stews and spicy chilis.
Author: Greg Lofts
This soup is a meal in itself, filled with winter vegetables and a secret ingredient that adds texture and flavor to the soup: a rind from a piece of Parmigiano-Reggiano cheese (just remember to remove...
Author: Martha Stewart
Cauliflower enhances our version of this classic soup, traditionally made with just potatoes and leeks.
Author: Martha Stewart
Author: Martha Stewart
To infuse the soup with the delicious taste of well-caramelized onions, be sure to cook them until they soften and turn a deep, dark golden brown.
Author: Martha Stewart
This is Martha's favorite cold-weather soup. The onions cook for 2 hours in butter and oil to develop the rich golden color of the perfect onion soup. It helps if you have homemade beef or veal stock on...
Author: Martha Stewart
Traditional French onion soup has gobs of cheese. This version achieves the same full flavor from dried porcini mushrooms and a bit of Marsala wine.
Author: Martha Stewart