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
This comforting soup recipe comes from Ann Hicks Murrah of Winter Park, Florida.
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
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
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
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
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
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
This is the base for the ultimate comfort food in wintertime... or any time you might be feeling sick.
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
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 soup is delicious warm or chilled. If it's served warm, the frico bowls will soften and melt into the soup.
Author: Martha Stewart
This soup has pasta, sausage and vegetable for serious sustenance for a nice midday energy boost.
Author: Martha Stewart
Mushrooms and carrots lend contrasting color and texture to this cheese soup.
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
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
This New England-style chowder is loaded with sweet, fresh cherrystones and a bit of bacon for salty, smokiness.
Author: Martha Stewart
Recreating your favorite Asian take-out dishes at home is easy and much healthier.
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
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
Serve this dish alongside our Roasted Wild Striped Bass.
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
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
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
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
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
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
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
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
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 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
Borscht originated in Eastern Europe and is an incredibly versatile soup. This variation, served cold, is fantastic in hot weather.
Author: Martha Stewart
This nutritious soup uses poached chicken and Asian sauces for an extra kick.
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
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
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
A few tweaks give chicken soup a spicy new attitude.
Author: Martha Stewart
Pistou, a French version of pesto, is a mixture of basil, garlic, and olive oil.
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
This quick-to-prepare, hearty soup recipe comes from Margaret Simone of Singer Island, Florida.
Author: Martha Stewart
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
Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup.
Author: Martha Stewart
Using precooked chicken makes this recipe a breeze to prepare on busy weeknights.
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
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
Searching for a vegetarian version of the classic soup? Try our take featuring mushrooms.
Author: Martha Stewart
A lighter take on Greek avgolemono, this soup features not only peas but their tendrils. Instead of being used to thicken the broth, the eggs are swirled in to form strands.
Author: Martha Stewart