Ajo blanco means "white garlic." This tomatoless gazpacho is a specialty of Malaga, on Spain's southern coast.
Author: Martha Stewart
You can freeze this stock for later use as a base for other soups.
Author: Martha Stewart
The addition of exotic mushrooms to flavorful homemade beef stock turn a familiar favorite -- beef barley soup -- into a special winter meal. Serve with crusty bread, a robust red wine, and a salad, and...
Author: Martha Stewart
This Tuscan soup is a good way to use a bumper crop of tomatoes and basil, as well as any leftover bread. The bread soaks up the flavorful liquid as it cooks, becoming soft and lending body.
Author: Martha Stewart
Pistou, a French version of pesto, is a mixture of basil, garlic, and olive oil.
Author: Martha Stewart
Searching for a vegetarian version of the classic soup? Try our take featuring mushrooms.
Author: Martha Stewart
There may be no better companion on a cold winter day thanthis comforting soup. The flavor depends on rich beef stock, so try making your own, or use best-quality store-bought stock. Recipe and image reprinted...
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
Chef Jasper White freezes the bacon before preparing the chowder, making it easier to cut.
Author: Martha Stewart
Use this recipe when making our Spinach and Pea Soup. When sprinkling the cheese in the skillet, don't worry if there are spaces; the cheese will melt into a lacy whole.
Author: Martha Stewart
Four cups of corn stock and five ears of corn go into this satisfying, rich corn chowder.
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
Escape the heat with a refreshing bowl of gazpacho. For the best color and flavor, choose deep yellow heirloom tomatoes and golden yellow squash.
Author: Martha Stewart
Whenever possible, make your own stock; it tastes far better than the canned version. Always serve this dish with a fork and soup spoon.
Author: Martha Stewart
Simmer herbed meatballs with escarole and kidney beans for a soothing soup. Stir in some of our Parsley-Walnut Pesto for added flavor.
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
A steamy bowl of fisherman's stew takes the chill off a rolling fog or a cold winter's night. A cinch to make, cioppino calls for seafood that cooks largely unattended and in a single pot.
Author: Martha Stewart
This slightly sweet Moroccan chickpea and lentil stew, known as harira, is brightened by spices and lemon.
Author: Martha Stewart
A leftover turkey carcass is used to make a delicious broth, which is then used to make a warming soup akin to the Italian favorite tortellini en brodo. The recipe is written for 1 pound of carcass --...
Author: Martha Stewart
A bracing squirt of lime -- a culinary touch borrowed from Latin American and Southeast Asian soup makers -- brightens the whole bowl.
Author: Martha Stewart
This rich stock can be used in a variety of soups and sauces. Reserve the shredded beef and tomato pieces to make Hearty Beef Stew.
Author: Martha Stewart
Tomato soup is a year-round staple, but it's at its best when made with ripe summer tomatoes.
Author: Martha Stewart
Cilantro stems are the secret to this fresh-tasting, spicy tomato sauce-meets-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
In this one-pot dinner recipe, meatballs are given a makeover for spring. Ground pork, fennel seed, and Parmesan are mixed togther and formed into meatballs that cook in a light, bright broth with orzo...
Author: Riley Wofford
This recipe for seafood stock is courtesy of Michelle Bernstein and should be used in her delicious Latina-Style Bouillabaisse recipe.
Author: Martha Stewart
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
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
Author: Martha Stewart
Author: Martha Stewart
This chilled cucumber-coconut soup gets its inspiration from Indian cuisine, which often marries the two components. Jalapeno and fresh cilantro add character to poached chicken.
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
Often used in Thai, Vietnamese, and Indian cooking, lemongrass adds a fresh, clean, citrus note to nutty-tasting soba noodles, a perfect soup for lunch or dinner.
Author: Martha Stewart
This soup is super creamy in texture, but it contains no actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
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
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 sweet and velvety favorite is more than a satisfying dinner -- it's a winter elixir.
Author: Martha Stewart
This Pureed Butternut Squash Soup has pureed butternut squash along with onions, ginger, and garlic for a smooth, creamy texture. Whip up this soup recipe on the next chilly day.
Author: Martha Stewart
With its toasted brioche and healthy dollop of mascarpone mixed with heavy cream, this soup is a close cousin to classic berry pudding. The brioche soaks up fruit juices in a satisfying way.
Author: Martha Stewart
Make this soup as mild or fiery as you like -- just choose the jarred salsa accordingly.
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
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
Ginger, fish sauce, and rice noodles make this a chicken soup for aficionados of Thai cuisine.
Author: Martha Stewart
There's nothing more gratifying than a bowl of chicken soup. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Author: Martha Stewart
Thai red curry paste imparts simmered-all-day depth to this easy soup that takes less than half an hour to make from start to finish.
Author: Martha Stewart
Taking a cue from the Venetian risi e bisi, a soupy rice-and-peas, this version with shrimp highlights sweet, crunchy sugar snap peas with Southeast Asian ingredients: the heat of chiles and ginger, the...
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
Making stock is a great way to use vegetable trimmings that would otherwise be tossed into the trash.
Author: Martha Stewart
You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it's hot), if needed. You can stir in a small amount of water to...
Author: Martha Stewart