This Shanghai-style soup is filling, fragrant, and made for those chilly evenings when the craving to slurp down a big bowl of noodle soup is the strongest! After infusing the collagen-rich chicken broth...
Author: Greg Lofts
This classic soup recipe comes from Marge Edelman of Copaigue, New York.
Author: Martha Stewart
The secrets to incredible clam chowder are tender seafood and silky broth; the rest is a matter of preference. Whether you keep it classic New-England-style with cream, or go to Manhattan by swapping in...
Author: Martha Stewart
The right topping can transform a baked potato into a quick meal. You can use an oven, microwave, or even a slow cooker.
Author: Martha Stewart
Adding a rind of Parmesan cheese brings a rich flavor to this meatless soup.
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart
A hearty, delicious way to start a meal, this clam and potato chowder is seafood’s answer to chicken noodle soup.
Author: Martha Stewart
For our matzoballs, whipped egg whites provide a light,airy texture, while chicken fat lends a velvety softness and complex flavor.
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
This recipe for fish fumet is courtesy of chef Eric Ripert and used to make his Le Bernardin Fish Soup.From "Le Bernardin Cookbook: Four-Star Simplicity" by Maguy Le Coze and Eric Ripert. Copyright 1998...
Author: Martha Stewart
Bacon adds a smoky flavor to this earthy soup; tomato paste adds a touch of sweetness.
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
This intensely flavored soup is a savory opener to any big feast.
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
Author: Martha Stewart
This Scottish-style chowder is made with smoked salmon, but you can try other hot-smoked fish, like trout or haddock.
Author: Martha Stewart
This lemony Greek hot-soup classic becomes a cool summer refresher laced with dill and minus the eggs.
Author: Martha Stewart
You'll appreciate every spoonful of this easy bacon-spiked stew, stirred up in the microwave.
Author: Martha Stewart
This bouillabaisse combines spiny lobsters, snapper, Gulf shrimp and mussels in a light, spicy broth.
Author: Martha Stewart
Meaning reboiled in Italian, this hearty vegetarian soup lives up to its name. It's just as delicious on the day it's made as it is reheated. This recipe appears in our cookbook "Martha Stewart's Slow...
Author: Martha Stewart
This recipe for giblet broth is from Everyday Food, November 2006
Author: Martha Stewart
This recipe for the classic Florentine bread soup should be reserved for tomatoes at the height of the season.
Author: Martha Stewart
Two pounds of shrimp shells will give this stock the flavor you need when making our Shrimp-and-Crab Gumbo.
Author: Martha Stewart
This nutritious soup uses poached chicken and Asian sauces for an extra kick.
Author: Martha Stewart
Sorrel -- a tart spring herb rich in vitamins A and C -- paired with garlic for an elegant soup. A bulb of garlic may seem like a lot, but the flavor mellows as the soup cooks.
Author: Martha Stewart
A cold soup is always a refreshing first course on a hot day; this one -- a refreshing cross between gazpacho and a Bloody Mary -- doesn't require any time on the stove at all.
Author: Martha Stewart
Traditional French onion soup has gobs of cheese. This version achieves the same full flavor from dried porcini mushrooms and a bit of Marsala wine.
Author: Martha Stewart
Shrimp, leeks, and pureed potatoes make a savory soup.
Author: Martha Stewart
A swirl in the blender with just a touch of heavy cream turns root vegetables into a luscious soup. Top with roasted almond slices for a little crunch.
Author: Martha Stewart
Garlic and red pepper add a warming kick to this tomato soup. Serve it with garlic bread and vegetables for a simple, healthy vegetarian dinner.
Author: Martha Stewart
This Italian classic soup is a hearty crowd-pleaser from Maria D Ugo.
Author: Martha Stewart
Francisco Dos Santos, one of the chefs in the Westport studio commissary, prepares this savory soup using yucca root, a South American staple.
Author: Martha Stewart
Famed chef and "Top Chef" judge Eric Ripert gives up the secret to the fish soup he serves at his renowned NYC restaurant, Le Bernardin.
Author: Martha Stewart
Somewhere between a pasta and a dumpling, these spaetzle are tender, toothsome, and fun to make. Meaning "little sparrows" in German, it's especially fitting that a spaetzle recipe found its way into this...
Author: Greg Lofts
This classic Italian dish is brimming with low-fat, healthy ingredients.
Author: Martha Stewart
Serve up a soup-and-sandwich combo, summer style: no-cook gazpacho and sandwiches with prosciutto and mozzarella.
Author: Martha Stewart
This delicious chilled soup recipe, courtesy of chef Emeril Lagasse, is a perfect summer dish.
Author: Martha Stewart
Chicken, leeks, and carrots swim in a fragrant broth, but the star is the comforting matzo ball. Seltzer and baking powder are the keys to making airy spheres; their richness comes from the chicken fat,...
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 Pumpkin Soup hails from Jamaica and is filled with small, elongated dumplings called "spinners." Serve this dish as a light meal or a dinner starter.From the book "Lucinda's Authentic Jamaican Kitchen,"...
Author: Martha Stewart
A simplified version of poule au pot (chicken in a pot), this comforting dish showcases the first of the season's root vegetables. Here, the cooking liquid becomes a light broth for ladling over the chicken...
Author: Martha Stewart
This summer-perfect soup requires no cooking and develops flavor when it's left in the refrigerator for a couple of days.
Author: Martha Stewart
Mushroom stockis a flavorful vegetarian base for Tortellini or French Lentil Soup.
Author: Martha Stewart
Serve this soup with slices of crusty bread, slathered with the roasted garlic and tomatoes.
Author: Martha Stewart
This peppery soup adds a bright accent to any homey meal.
Author: Martha Stewart
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
Charring the tomatoes to remove the skins gives this soup a smoky flavor.
Author: Martha Stewart
The soup takes about an hour to prepare -- mainly because the vegetables need to cook for about 30 minutes to become soft enough to puree. When serving the soup, pair it with a frisee salad.
Author: Martha Stewart
Tote this easy-to-make soup off to lunch and don't forget the crackers.
Author: Martha Stewart