Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly...
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
No need to toss out the tough ends of asparagus-use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup.
Author: Martha Stewart
This is a fast, hearty soup for dinner; vegetarians can use vegetable broth.
Author: Martha Stewart
Give homemade beef stock a chance to shine in this classic, comforting soup recipe.
Author: Martha Stewart
Add a slice of toast topped with melted cheese to this cream of asparagus soup, and you have lunch or a light dinner.
Author: Martha Stewart
This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." It's simply delicious and full of flavor.
Author: Martha Stewart
A Thanksgiving-worthy soup blends tangy, sweet apples with mellow butternut squash. Meanwhile cumin, coriander, ginger, and cayenne add vibrant flavors.
Author: Martha Stewart
A quick and easy homemade lobster stock is the base for this rich, creamy soup. Each bowl is finished with buttery, succulent lobster meat and delicate fennel fronds.
Author: Riley Wofford
You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.
Author: Martha Stewart
This beloved Italian soup isn't just hearty and healthy -- it's really flexible. Minestrone typically includes lots of leafy greens, other veggies, and beans. Which to choose? You're only limited by the...
Author: Martha Stewart
Nothing beats a good, hearty soup that has inexpensive ingredients, feeds a lot of people, and is quick to make. For a twist on this triple threat, add some bacon or pancetta. From the book "Mad Hungry,"...
Author: Martha Stewart
Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.
Author: Riley Wofford
Mash the beans, and use them to thicken the broth; leave some whole for added texture.
Author: Martha Stewart
On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.
Author: Martha Stewart
A dietary staple in Italian cuisine, cannellini beans bring tremendous flavor to this soup. Make it a day ahead of time -- it will taste even better when you're ready to eat it.From the book "Lucinda's...
Author: Martha Stewart
Thick, creamy chowders brimming with seafood, potatoes, and corn are the pride of lunch spots throughout the Northeast. This one has rich flavor and comes together fast.
Author: Martha Stewart
The old-fashioned version of this soup takes hours to prepare. Here, we've cut down the cooking time by using canned broth and boneless, skinless chicken thighs for an easy, family-friendly soup perfect...
Author: Martha Stewart
Vichyssoise is a creamy and smooth soup made from potatoes and leeks. Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Serve it as the first course...
Author: Riley Wofford
This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying dinner.This recipe is from Lucinda Scala Quinn, and...
Author: Martha Stewart
This comforting classic is so easy to make, you'll never eat the store-bought version again.
Author: Martha Stewart
Your guests don't need to know you whipped up this elegant autumnal soup in a blender and stashed it in the freezer.
Author: Martha Stewart
Author: Martha Stewart
Roasting concentrates the flavors of the beef and mushrooms, which gives this hearty barley soup a deep, rich character.
Author: Martha Stewart
Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.
Author: Martha Stewart
Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and...
Author: Martha Stewart
Author: Martha Stewart
All barley is high in fiber, but hulled barley is the most nutrient-dense. If you make this soup with pearl barley, use 2 cups water in step 4 and cook, covered, for 10 minutes in step 5.
Author: Martha Stewart
Cauliflower and cheese are a match made in heaven. Serve this soup with crusty bread for a satisfying lunch.
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
Creamy is front and center in the recipe title and it is certainly earned, but this silky vegan soup takes an alternative route from the usual dairy-based add-ins to get there. The secret ingredients that...
Author: Lauryn Tyrell
Beets may take a while to roast, but it's worth the wait. (For a tasty side dish, saute the green tops.) Garlic and leeks add delicious flavor and dimension to this soup.
Author: Martha Stewart
For an extra hint of sweetness, drizzle the soup with a bit of honey just before serving.
Author: Martha Stewart
In Chinese cultures, lemongrass and cilantro are considered yin ingredients -- cooling elements that are ideal on hot days. The subtle heat of ginger and chile, combined with the bright aroma of fresh...
Author: Martha Stewart
This hearty soup is perfect for lunch or a light supper.
Author: Martha Stewart
The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups. It is also a good poaching stock for fish. You can play around with different flavors: Add savory vegetables...
Author: Martha Stewart
Put a light, fresh spin on Thanksgiving leftovers with a speedy riff on avgolemono, the classic Greek chicken soup. Egg yolks add creaminess to turkey stock, while lemon juice brightens the flavor, and...
Author: Riley Wofford
This soup combines the fiber and protein of the lentil with the high vitamin K in the chard.
Author: Martha Stewart
A great dinner for the whole family, this one-pot meal is a smart way to use up any vegetables you probably already have on hand.
Author: Martha Stewart
Thanks to ingredients like ground cumin, a generous pinch of saffron and dry white wine, this fish stew is pleasingly aromatic.
Author: Martha Stewart
For vegetarian soups, stews, and other dishes, such as risotto, vegetable stock is a flavorful alternative to water or meat-based stocks. You can vary the flavor by increasing the amount of garlic, replacing...
Author: Martha Stewart
For a less spicy broth, seed the chile before cooking.
Author: Martha Stewart
This winter soup is well-spiced and full of nourishing vegetables.
Author: Martha Stewart
This delicious asparagus soup recipe is courtesy of Scott Conant's "Bold Italian," and makes for a delicious spring-time bowl.
Author: Martha Stewart
Mrs. Kostyra used Polish borowik mushrooms in this recipe, but dried porcini work just as well. Martha made this recipe on Cooking School episode 308.
Author: Martha Stewart
Every ladleful of this hearty colorful soup brims with turkey, sweet potato, escarole, and tomato in a soothing broth. It comes together in under one hour, making it the perfect family-friendly weeknight...
Author: Martha Stewart
If you need to get dinner on the table fast but you're tight on time, you can make this restorative, immunity-boosting soup with store-bought broth and rotisserie chicken.
Author: Martha Stewart
This recipe is adapted from Martha's first book, Entertaining.
Author: Martha Stewart