Honeynut squash (butternut also works well), parsnips, leeks, and Granny Smith apples are roasted with fresh thyme and sage, then pureed for the base of this satisfying soup. Brown butter adds wonderful...
Author: Martha Stewart
This New England-style chowder is loaded with sweet, fresh cherrystones and a bit of bacon for salty, smokiness.
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
This recipe makes more caramelized onions than you need. Set some aside before turning the rest into soup, and use them on toast, with pasta, or in omelets.
Author: Martha Stewart
This soup is delicious warm or chilled. If it's served warm, the frico bowls will soften and melt into the soup.
Author: Martha Stewart
Keep it simple: A head of cauliflower whirled in a blender with collard greens becomes a virtuous soup, ready in 20 minutes. The cauliflower's texture makes this dairy-free soup creamy.
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 soup has pasta, sausage and vegetable for serious sustenance for a nice midday energy boost.
Author: Martha Stewart
Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associate food editor Lesley Stockton.
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
Closely identified with French cuisine, chestnut soups are low in fat. For a velvety smooth texture, pass soup through a fine strainer after the mixture has been processed and before adding the cream.
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
For a hearty lunch or dinner, make this Passover holiday classic with a twist-no meat!-with this family lunch or dinner recipe from Jonathan Safran Foer, author of "New American Haggadah."
Author: Martha Stewart
Recreating your favorite Asian take-out dishes at home is easy and much healthier.
Author: Martha Stewart
Dried hominy (hulled and dried kernels of corn) adds an incomparable corn flavor to this soup, but canned hominy is commonly used as a substitute.
Author: Martha Stewart
Serve this dish alongside our Roasted Wild Striped Bass.
Author: Martha Stewart
Tortellini en brodo ("in broth") is a traditional first course for Christmas feasts in northern Italy. Because it calls for only a few ingredients, make sure they are of the highest quality, especially...
Author: Martha Stewart
You'll want to dive right in to our fish stew. It's an ode to the traditional Italian-American dish cioppino, which originated in San Francisco. It offers Chesapeake flair (via Old Bay seasoning) and a...
Author: Greg Lofts
Tomatillos, members of the cape gooseberry family, have a thin papery skin that should be removed before eating or cooking.
Author: Martha Stewart
This classic combo stirs pesto (or salsa verde) into the tomato soup and adds bacon to the grilled cheese sandwich for an ideal lunch or dinner for one.
Author: Martha Stewart
There's butternut squash, leeks, and spinach as well as white beans in this hearty, rich, and flavorful vegetarian soup. It's a recipe that proves the slow cooker is as well suited to vegetable recipes...
Author: Martha Stewart
Sweet turnip and pumpkin meet Bartlett pears in this Pear and Autumn-Vegetable Soup touched with sage, finished with cream, and garnished with oven-dried pear slices.
Author: Martha Stewart
This quick-to-prepare, hearty soup recipe comes from Margaret Simone of Singer Island, Florida.
Author: Martha Stewart
Borscht originated in Eastern Europe and is an incredibly versatile soup. This variation, served cold, is fantastic in hot weather.
Author: Martha Stewart
This silky take on cream of mushroom soup is actually cream-less; coconut milk is subbed for traditional dairy making a satisfying plant-based soup. The humblest of mushrooms: button or cremini-which are...
Author: Greg Lofts
Flecks of herbs, a squeeze of lemon juice, and a dash of hot sauce add zing to the cool cucumber in this no-cook soup.
Author: Martha Stewart
This creamy potato-leek soup turns leftover mashed potatoes into a lunchtime favorite.
Author: Martha Stewart
Coconut milk is made from shredded coconut that is simmered in water and then strained to make a creamy liquid. It should not be confused with coconut cream, which has less water, or with sweetened cream...
Author: Martha Stewart
If end-of-season tomatoes are on sale, make a double batch of soup (omitting the cream) and freeze, up to 3 months. Stir in the cream after thawing and reheating the soup.
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 cosmopolitan take on that other classic is dressed up with hearty pancetta, musky fresh oregano, and an innovative Marsala-spiked broth, adding elegance to any meal.
Author: Martha Stewart
Try this delicious recipe for white gazpacho courtesy of chef Michelle Bernstein. This soup has a rich, nutty flavor that will be an instant favorite.
Author: Martha Stewart
Use this stock to make Matzo Ball Soup with Carrots and Dill. Leaving the skins on the onions adds to the rich golden color of the stock.
Author: Martha Stewart
In this tortilla soup, chicken and broth are simmered with cilantro for Southwestern flair. The hot soup is topped with strips of toasted tortillas, sour cream, and guacamole.
Author: Martha Stewart
Our version of pasta and cannellini beans is thick, like a stew. To thin it, use a little extra broth.
Author: Martha Stewart
The vibrant watercress and leak soup can be made up to two days ahead. When ready to serve, toss the remaining raw watercress with oil and lemon juice for the topping.
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
This smooth, creamy soup is easy to sip out of your favorite mug and is a satisfying accompaniment to homey grilled-cheese sandwiches.
Author: Martha Stewart
A refreshing yet intense soup to serve in small portions before dinner, garnished with herbs. Recipe adapted from The Georgian Feast by Darra Goldstein.
Author: Anna Kovel
Roasting fresh plum tomatoes makes for a rich, thick soup -- it's our go-to dish as the season transitions from summer to fall.
Author: Martha Stewart
This piquant soup exudes flavors culled from the Mexican kitchen, from a cumin-laced broth to a roasted tomatillo and cilantro pesto. The cilantro's pungent fragrance partners well with fruity tomatillos...
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
Author: Martha Stewart
Serve this New England-style chowder with oyster crackers and a dash of hot sauce.
Author: Martha Stewart
Author: Martha Stewart
It's so worth roasting a whole chicken for this next-level chicken-and-rice soup, Plus, you'll never just squeeze a lemon again when you taste the levels of flavor roasted lemon slices bring to the dish....
Author: Martha Stewart
One of the world's oldest health foods, lentils are nutritional powerhouses. Their high protein and fiber content steadies blood sugar, staving off hunger. Create this Curried Red Lentil Soup with Dried...
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
Mushrooms and carrots lend contrasting color and texture to this cheese soup.
Author: Martha Stewart