No cream required: Tahini gives this soup its buttery flavor and silky texture -- and makes a serving of dark leafy greens unusually enticing. Avocado toasts round out the meal.
Author: Martha Stewart
Layers of carrot flavor define this spicy soup: Carrot peels are simmered in stock, cut-up carrots are sweated to extract their essence, and carrot juice is added as a final touch.
Author: Martha Stewart
A chervil cream subtly brightens this mushroom soup, which is also topped by tiny croutons.
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
Make this creamy corn chowder recipe for when the summer nights begin to cool off.
Author: Martha Stewart
Whole milk gives vichyssoise a rich consistency, without the fat of cream.
Author: Martha Stewart
Butternut squash has sweet, fine-textured flesh that makes a delicious puree. And unlike many varieties of squash, its skin is thin enough to peel without much trouble. Try it in our velvety version of...
Author: Martha Stewart
Adding a rind of Parmesan cheese brings a rich flavor to this meatless soup.
Author: Martha Stewart
A mixture of ground turkey, garlic, herbs, and seasonings is formed into meatballs and simmered in a base of chicken stock, cabbage, and Swiss chard. Whole-wheat pasta, rich in vitamins, minerals, and...
Author: Martha Stewart
The classic cure-all chicken noodle soup gets a Japanese makeover, with slices of miso-marinated chicken breast and hearty udon noodles in a steamy broth. Grated daikon radish and fresh ginger not only...
Author: Martha Stewart
Pressed for time? Using store-bought broth, rotisserie chicken, and curry paste means you can get this vibrant, flavorful soup on the table in under half an hour.
Author: Martha Stewart
This white gazpacho takes its tang from buttermilk and its velvety texture from cucumbers, bread, and almonds.
Author: Martha Stewart
Any bean will work in this pasta and bean soup, but tubed pasta or shells make for the best mouthfuls.
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart
This healthy soup is packed with low-fat, high-fiber, protein-rich lentils that will you leave you feeling satisfied.
Author: Martha Stewart
Poblano chiles vary in heat from mild to hot; you may need more or less to taste. If you like, garnish each serving with additional cooked corn kernels.
Author: Martha Stewart
This Cucumber-Mint Buttermilk Soup can be made a day in advance and chilled in the refrigerator until ready to serve.
Author: Martha Stewart
Use this flavorful stock to make our Riesling Gravy and Porcini, Chestnut, and Sausage Stuffing.
Author: Martha Stewart
This hearty and healthy soup is wonderful all winter long.
Author: Martha Stewart
When the success of a recipe depends so much on the quality of just a few ingredients, it is worth seeking out the best. Here, we add an easy upgrade to store-bought vegetable stock to make sure its brimming...
Author: Martha Stewart
Make your own homemade tomato soup, which will keep you warm on a chilly Halloween night. Create the eye-catching garnish by stuffing individual mozzarella balls with pimento olives.
Author: Martha Stewart
This simple recipe for delicious minestrone soup was adapted from the September 2006 issue of Martha Stewart Living.
Author: Martha Stewart
You can make this refreshing meal without even turning on the oven or stove top. Float pre-cooked shrimp on a bowl of gazpacho made heartier with earthy beets. Look for vacuum-packed cooked beets in the...
Author: Martha Stewart
Poaching shrimp and cod in wine-and-garlic-spiked fish stock elevates their flavor but keeps calories minimal. If you can't find fish stock at your grocery store, ask your fishmonger.
Author: Martha Stewart
Soba noodles are made from fiber-rich buckwheat flour, which keeps you full longer. If you can't find Chinese broccoli, use other leafy vegetables such as mustard greens.
Author: Martha Stewart
Coconut milk adds a soft, nutty taste to this Asian fish chowder, while also thickening it. When cooking with coconut milk or cream, don't let the liquid boil or it may curdle or separate.
Author: Martha Stewart
This rich, satisfying soup is made with pureed Belgian endive, leeks, potatoes, and cream.
Author: Martha Stewart
Tangy rhubarb soup and soft dollops of fresh mint ice milk sing of spring with each spoonful.
Author: Martha Stewart
The simplicity of miso soup belies its significance to Japanese cuisine, where it is a common course for breakfast, lunch, or dinner. It is ubiquitous on Japanese restaurant menus here in the United States,...
Author: Martha Stewart
A little Madeira in this elegant gazpacho draws out the natural sweetness of shellfish. Shrimp stock, strained tomatoes, and vinegar form the flavorful base.
Author: Martha Stewart
This wholesome French stew, similar to Italian minestrone, gets its name and distinctive flavor from pistou, a paste made with crushed basil, garlic, and olive oil. In this recipe, the pistou is embellished...
Author: Martha Stewart
Author: Martha Stewart
This recipe for giblet broth is from Everyday Food, November 2006
Author: Martha Stewart
This delicious soup recipe is courtesy of Gordon Ramsay.
Author: Martha Stewart
You can also skip making soup and just enjoy the roasted parsnips tossed with the chorizo and caper tapenade.
Author: Martha Stewart
Emeril calls this version "new-style" because the kale is cut into thin strips and is cooked only until crisp-tender, which differs from the traditional version. Serve with crusty bread alongside.
Author: Martha Stewart
This Indian-style soup has an almost creamy quality thanks to yellow lentils. (If you can't get them, swap in yellow split peas, and cook them 10 minutes or so more.)
Author: Martha Stewart
Use this basic chicken stock recipe as the base for a number of our favorite chicken recipes.
Author: Martha Stewart
To infuse the soup with the delicious taste of well-caramelized onions, be sure to cook them until they soften and turn a deep, dark golden brown.
Author: Martha Stewart
The spiciness of stir-fried shrimp is balanced bythe mild flavors of coconut noodles and baby bok choy.
Author: Martha Stewart
This recipe for brown chicken stock is courtesy of chef Terrance Brennan of New York's Picholine restaurant.
Author: Martha Stewart
Broth and reconstituted shitakes can be made and stored in the refrigerator up to 3 days ahead of time, or the freezer up to 3 months. Gently reheat over medium before serving.
Author: Martha Stewart
Bacon adds a smoky flavor to this earthy soup; tomato paste adds a touch of sweetness.
Author: Martha Stewart
This is a simple, hearty soup that can be the centerpiece of weekday lunches.
Author: Martha Stewart
Use this stock to make our Simple Turkey Stuffing and Classic Mushroom Gravy.
Author: Martha Stewart
Author: Martha Stewart
You'll appreciate every spoonful of this easy bacon-spiked stew, stirred up in the microwave.
Author: Martha Stewart
Intensely flavorful ginger marries well with the strong curry powder seasoning in this Indian-style lentil soup.
Author: Martha Stewart