A vibrant vegan soup that's versatile enough for occasions such as a casual lunch outdoors, cold gazpacho shots at a cocktail party, or as a healthy dinner with a hunk of good bread.
Author: Greg Lofts
For a vegetarian version of this soup, substitute Homemade Vegetable Stock for the chicken stock.
Author: Martha Stewart
This recipe for pureed broccoli soup is from the January/February 2008 issue of Everyday Food.
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
Avgolemono gets its smooth and thick consistency not from cream but from eggs; they're tempered by hot chicken broth and whisked into the soup just before serving. Shredded boneless, skinless chicken breast...
Author: Martha Stewart
This bright-green soup is a great way to use tough outer lettuce leaves, which are often discarded. For a smoother texture, strain the soup before serving.
Author: Martha Stewart
Author: Martha Stewart
Searching for a vegetarian version of the classic soup? Try our take featuring mushrooms.
Author: Martha Stewart
Sweet shrimp and plump mussels may not be traditional gazpacho ingredients, but they turn this spicy tomato-based soup into a hearty meal.
Author: Martha Stewart
Posole is a thick Mexican soup eaten at lunch or dinner that's almost stew like, with hominy, garlic, and chiles. Instead of the traditional pork, we substituted chicken. Poaching whole chicken thighs...
Author: Martha Stewart
This rich creamy soup is traditionally serve chilled, but it is also good warm. This version comes from Marc Bonne of Seattle, Washington.
Author: Martha Stewart
This soup is also wonderful served cold or at room temperature with a dollop of sour cream.
Author: Martha Stewart
When you've prepped Roasted Butternut Squash, Blanched Cauliflower, Caramelized Onion Jam, and Golden Raisin Vinaigrette, in advance, this meal comes together quickly.
Author: Martha Stewart
A lighter take on Greek avgolemono, this soup features not only peas but their tendrils. Instead of being used to thicken the broth, the eggs are swirled in to form strands.
Author: Martha Stewart
This Mexican-style soup is an entire meal. It will keep in the freezer for up to three months.
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
This lemony Greek hot-soup classic becomes a cool summer refresher laced with dill and minus the eggs.
Author: Martha Stewart
Swap out the usual croutons for crunchy kale chips in this umami-packed lentil and mushroom soup.
Author: Martha Stewart
A twist on mushroom-barley soup, this warming broth, nourished with fresh hens of the woods, royal trumpets, oysters, and chanterelles, counts as a meal. The farro is tender but with a satisfying chew,...
Author: Martha Stewart
Our summery spin on the classic grilled cheese-and-soup combo! Ripe tomatoes and crisp bacon amp up the open-face sandwich, and fresh sweet corn shines in the cold soup.
Author: Martha Stewart
Tomatillo soup is the perfect antidote to prickly summer heat. Sharp and citrusy, yet smooth and refreshing, it seems especially good after a long day of work in the garden.
Author: Martha Stewart
A simple ham stock will enrich bean soups, linguine and clam sauce, or a pan sauce for pork chops.
Author: Martha Stewart
This delicious soup is full of fat and fiber for a fresh way to get your daily dose of avocado.
Author: Martha Stewart
Author: Martha Stewart
A chervil cream subtly brightens this mushroom soup, which is also topped by tiny croutons.
Author: Martha Stewart
Barley lends a nice body to the chicken stock. Giving half the soup a quick puree makes it extra creamy.
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
This Asian noodle soup lets you take advantage of leftover Roast Turkey with Sage in an inventive and healthy way.
Author: Martha Stewart
A soothing coconut curry really satisfies on a cold night and this one comes together quickly. If you can't find monkfish, make this dish with any firm, meaty fish, such as halibut, haddock, rockfish,...
Author: Martha Stewart
Brighten your winter with this bright, lively soup that tastes like spring. It comes together in a flash, especially if you use store-bought broth, rotisserie chicken, and pesto.
Author: Martha Stewart
To prevent the peas from losing their vibrant color once you've pureed them, the soup must be cooled very quickly.
Author: Martha Stewart
This recipe combines Japanese buckwheat noodles, julienned carrots and radishes, cubed tofu, and shredded chicken -- all topped with a peppery garnish of watercress.
Author: Martha Stewart
Our substantial lentilsoup also includes dicedcelery,red peppers, carrots, and bulghur wheat.The French green lentilverte de puyholds its shapewell when cooked and has a more delicate tastethan other varieties...
Author: Martha Stewart
The toasted ancho chiles in our Roasted Kabocha Squash Soup recipe give it a mole-like smoky flavor-perfect for fall. You can substitute any type of winter squash for this recipe (calabaza, Hubbard, or...
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
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
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
Cradle a bowl of Miso Soup with Enoki Mushrooms in your hands and sip the soul-warming broth straight from the bowl.
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
When cold and flu season hits, this warming Super-Grain Soup with Watercress and Mushrooms can serve as either prevention or cure. Packed to the gills with superfoods like peppery watercress, earthy mushrooms,...
Author: Greg Lofts
A split-pea puree is extra nutritious (and extra green) thanks to baby spinach. The swirl of plain yogurt brings brightness, and a sprinkle of barley gives the make-ahead soup another healthy boost-it...
Author: Martha Stewart
Chef Jasper White freezes the bacon before preparing the chowder, making it easier to cut.
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
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
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
Stirring in peanut butter at the end rounds out the spiciness and adds body to this Thai soup, but fish sauce is the real secret here, used for its savory-salty punch.
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