Author: Martha Stewart
A Southeast Asian-inspired zucchini purée has coconut milk and potato for a velvety texture (and vegan bona fides). It's accented with zucchini slices and zesty cilantro. This soup is quick to make but...
Author: Martha Stewart
Author: Martha Stewart
Make this wonderful seafood chowder recipe for a delicious hearty meal.
Author: Martha Stewart
Few things are as delicious as succulent chunks of Maine lobster vying for space in a buttery broth brimming with tender sweet corn, summer squashes, and slivered basil.
Author: Martha Stewart
This tangy chilled puree gets its striking color from earthy beets and red bell peppers. They're cooked with shallots and then blended into a silken soup. Goat cheese, a traditional partner to beets, lends...
Author: Martha Stewart
Pair lentils with your favorite vegetables to make this flavorful, hearty soup.
Author: Martha Stewart
This cream of celery soup is garnished with toasted baguette and celery leaf.
Author: Martha Stewart
In ancient China, the soybean was considered to be one of five sacred grains, along with barley, millet, rice, and wheat. Here, in the form of tofu, the soybean shines with a little help from miso, spinach,...
Author: Martha Stewart
Heartier than the chilled version, this borscht makes for a satisfying dish, thanks to an addition of short ribs.
Author: Martha Stewart
White pepper is traditional in hot and sour soup but black pepper makes a fine substitute.
Author: Martha Stewart
You can keep everything you need for this dish on hand -- sausage and collards in the freezer, canned beans, onion, and vinegar in the pantry.
Author: Martha Stewart
Butternut squash and lentil soup is a simple light meal or a first course.
Author: Martha Stewart
This comforting soup recipe comes from Ann Hicks Murrah of Winter Park, Florida.
Author: Martha Stewart
We served this cool, refreshing soup in demitasse cups and filled the saucers with ice to keep it chilled.
Author: Martha Stewart
Slow-cooked onions take on a whole new color and flavor. They top a pureed soup made with caramelized leeks, shallots, and more onions -- plus cream and vermouth.
Author: Martha Stewart
Green garlic, which greatly resembles an overgrown scallion, has a mild flavor. Heads of fresh garlic are mature but just harvested. Because they haven't been cured for winter storage, they're very juicy....
Author: Martha Stewart
Vegetables are the secret to making this soup sing -- sauteed garlic, onions, and mushrooms create a savory base, and broccoli rabe and parsley add verve. This recipe is from Lya Christie of Franklin,...
Author: Martha Stewart
The flavor of pears is wonderful with earthy squash. Another great combo? This soup plus a grilled cheese sandwich make a cozy, comforting lunch.
Author: Martha Stewart
Save the turkey bones from your Thanksgiving feast -- you can use them to make a pot of flavorful stock. Simmer them with some onions, carrots,and celery and you'll have a freezable, low-sodium base for...
Author: Martha Stewart
Using frozen corn and shrimp saves a lot of time in this no-cook soup.
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
Inspired by local bounty, this chowder is rich with chicken and earthy carrots, rutabagas, and turnips, all bathed in a creamy stock and sprinkled with dill.
Author: Martha Stewart
Bacon is a fundamental ingredient in many slow-cooked recipes, imparting richness to otherwise one-dimensional dishes. Mild applewood-smoked bacon enhances the subtle flavors of this soup of beans and...
Author: Martha Stewart
Have a pot of soup ready in just a half hour with quick-cooking barley. Lemon juice, parsley, and Parmesan wake up the mushrooms.
Author: Martha Stewart
Any combination of wild mushrooms can be used in this smooth, creamy soup.
Author: Martha Stewart
Make sure to rinse your quinoa well in cold water before using.
Author: Martha Stewart
Also known as vichyssoise, this classic soup is rich and delicious.
Author: Martha Stewart
Using precooked chicken makes this recipe a breeze to prepare on busy weeknights.
Author: Martha Stewart
This simple tomato soup with olive oil, day-old bread, and fresh basil leaves is a perfect way to use up very ripe tomatoes.
Author: Martha Stewart
Unlike cream- or tomato-based chowders, the Rhode Island version has a clear broth to showcase the briny best in the clams.
Author: Martha Stewart
Thyme, garlic, and a bay leaf are simmered in water to create a flavorful broth that's low in calories. Frying garlic creates crunchy chips and a tasty oil to drizzle on top. Pureed cannellini beans give...
Author: Martha Stewart
This no-cook soup gets a hit of creamy texture and tangy flavor from buttermilk while diced cucumbers add a refreshing crunch.
Author: Martha Stewart
The beauty of gazpacho is that you can marinate the ingredients in the fridge for an hour or even overnight, so all you need to do right before serving is rev up your blender. Garnishes of firm but ripe...
Author: Sarah Copeland
Plenty of carrots, sweet potatoes, and ginger come together in a silky soup that's easy to freeze and reheat so it's always ready to warm (you) up.
Author: Martha Stewart
This creamy soup is madewith beta-carotene-packed whole carrotsand carrot juice. It is sweetened withhoney and given zest with cumin.
Author: Martha Stewart
Cozy up with this warming, Southeast-Asian-inspired soup that features a lemongrass-scented broth, silken tofu, and tender noodles. To ward away any sign of a cold, a serving of vitamin C-packed broccolini...
Author: Martha Stewart
This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
Author: Martha Stewart
Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to 6 months.
Author: Martha Stewart
Summer corn chowder is served hot, but irresistible because of the fresh corn.
Author: Martha Stewart
This is a recipe from chef Anthony Bourdain, host of "No Reservations" and author of eight books, including best seller "Kitchen Confidential." A 31-year veteran of professional kitchens, Bourdain is the...
Author: Martha Stewart
The beguiling combination of sweet corn and coconut milk makes a soup that tastes farm-fresh, familiar, and surprising, all at once.
Author: Martha Stewart
For a crunchy topping to this flavorful soup, cut corn tortillas into strips, toss with a little oil, then bake at 350 degrees until crisp.
Author: Martha Stewart
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
For a vegetarian version of this soup, substitute Homemade Vegetable Stock for the chicken stock.
Author: Martha Stewart
Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches.
Author: Martha Stewart
To make an egg-drop version of this soup, beat two eggs in a bowl and slowly drizzle them into the simmering broth just before serving.
Author: Martha Stewart
In Vietnam, a bowl of this noodle soup -- or one of its variations -- is often served for breakfast.
Author: Martha Stewart
The hot peppers in this dish are balanced by the cool, soothing coconut milk, leaving you with a refreshing combination of flavors.
Author: Martha Stewart
John Derian's dining table can always handle one more guest. So can his menu: He sticks to easy recipes, such as corn-and-tomato soup, which can feed a big group.
Author: Martha Stewart