Cradle a bowl of Miso Soup with Enoki Mushrooms in your hands and sip the soul-warming broth straight from the bowl.
Author: Martha Stewart
Plum (or Roma) tomatoes are egg-shaped, with less juice and more pulp than many varieties. This makes them ideal for cooking -- and this recipe.
Author: Martha Stewart
Paprika and cured ham lend smokiness to this rustic Mediterranean-style soup, and red bell pepper imparts color--and the benefit of vitamin C--to the divine broth. Make sure to have good Italian bread...
Author: Martha Stewart
You can use andouille sausage or chopped cooked bacon in place of the chorizo in this hearty soup.
Author: Martha Stewart
Brighten your winter with this bright, lively soup that tastes like spring. It comes together in a flash, especially if you use store-bought broth, rotisserie chicken, and pesto.
Author: Martha Stewart
Homemade chicken noodle soup in under an hour! This classic soup delivers hearty flavor for lunch or dinner. Save the leftover thighs for another meal.
Author: Martha Stewart
The earthy flavor of the lentils is set off by the tartness of the tomatoes and a spoonful of wine vinegar, which is stirred in just before serving the soup.
Author: Martha Stewart
Swap out the usual croutons for crunchy kale chips in this umami-packed lentil and mushroom soup.
Author: Martha Stewart
Author: Martha Stewart
Enhance chicken broth with scallions, ginger, and fish sauce for plenty of low-fat flavor.
Author: Martha Stewart
Don't toss the neck and giblets after making the stock. Rather, finely chop them up and add to your gravy.
Author: Martha Stewart
Heavy cream fashioned into a doily-inspired pattern on top of this soup will float for a considerable amount of time -- long enough to allow you to create patterns on individual servings and present them...
Author: Martha Stewart
This recipe for pureed beet soup is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
It doesn't get simpler than this quick take on the classic Mexican soup, especially if you use store-bought broth and rotisserie chicken.
Author: Martha Stewart
Get your daily dose of protein in this delicious lentil soup from chef Alain Allegretti of Allegretti restaurant.
Author: Martha Stewart
This healthier take on a classic soup includes lots of greens, diced tomatoes, and turkey meatballs. Parmesan cheese brings salty, savory flavor and dried breadcrumbs add a bit of texture.
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
In this velvety soup, low-sodium chicken stock is infused with saffron, blended with wine, onion, garlic, celery, peppers, and spices, and then pureed.
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
This soup is a play on classic French onion soup with melted Gruyere. Sauteed chestnuts add a little crunch.
Author: Martha Stewart
This recipe is courtesy of Donald Barickman; it was created with and named for his father, Elwood.
Author: Martha Stewart
Broccoli is at its peak from October through April-that's the best time to puree it in a soup like this one.
Author: Martha Stewart
Cooking the rind of a hard cheese in this brothy soup adds extra savory flavor.
Author: Martha Stewart
This recipe for pureed butternut squash soup is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
This cold soba broth recipe, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is used to make Natto Soba.Reprinted with permission from Takashi's Noodles by Takashi Yagihashi with Harris Salat,...
Author: Martha Stewart
This Asian noodle soup lets you take advantage of leftover Roast Turkey with Sage in an inventive and healthy way.
Author: Martha Stewart
A chervil cream subtly brightens this mushroom soup, which is also topped by tiny croutons.
Author: Martha Stewart
Instead of pork, this lighter take on Mexican pozole enlists shrimp, which is a tender accompaniment to those soft, puffy corn kernels (or hominy) and blistered tomatoes. Our cacao-free version of mole...
Author: Martha Stewart
This soup derives its body and rich flavor from pureed broccoli stems and florets.
Author: Martha Stewart
This chilled soup is traditionally garnished with fresh chives. The peppery snap of watercress and the tang of buttermilk gives it bite.
Author: Martha Stewart
Uncooked grains of brown rice are lightly toasted, finely ground, and then added to this cremini-and-shiitake mushroom soup, giving it its thick consistency.
Author: Martha Stewart
Author: Martha Stewart
The wine adds sweetness to balance the earthy flavor of this rich soup.
Author: Martha Stewart
This easy one-pot meal has you drop spoonfuls of biscuit dough on top of a simmering pot of delicate fish stew. The result is a comforting dinner ideal for shoulder season.
Author: Martha Stewart
Tomatoes and bell pepper meld magically in gazpacho, which gets body from bread and zing from orange juice. For more Spanish flair, garnish this soup with tapas-style toppings, such as chopped hard-cooked...
Author: Martha Stewart
This delicious broth is loaded with nutritious vegetables such as shiitake mushrooms and spinach.
Author: Martha Stewart
This delicious chowder recipe comes from the Seagrille Restaurant in Nantucket, Massachusetts.
Author: Martha Stewart
Sweet shrimp and plump mussels may not be traditional gazpacho ingredients, but they turn this spicy tomato-based soup into a hearty meal.
Author: Martha Stewart
Tuscan black kale, or cavolo nero, has impressive stores of calcium and vitamins A and C. A sprinkle of freshly grated Parmesan gives the soup creaminess and tang without excessive calories.
Author: Martha Stewart
It's quick and easy and tastes like French restaurant food-from your own kitchen!
Author: Martha Stewart
A cup of fresh orange juice is what unifies the flavors in a soup made from pureed boiled root vegetables. It's garnished with both navel and red-fleshed Cara Cara oranges.
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
This Cucumber-Mint Buttermilk Soup can be made a day in advance and chilled in the refrigerator until ready to serve.
Author: Martha Stewart
This hearty soup is flavored with fresh herbs, cumin, and ginger.
Author: Martha Stewart
Buttermilk lends creaminess and tangy taste to this pureed squash soup, garnished with crisp croutons and fresh chives.
Author: Martha Stewart
Kale, ginger, garlic, and soybeans, in the form of miso and tofu, combine to lend flavor and nutrients to a delicate soup.
Author: Martha Stewart
Make this creamy corn chowder recipe for when the summer nights begin to cool off.
Author: Martha Stewart
Yogurt provides a tangy contrast to the sweetness of the apples and the cider; squash puree gives the soup a creamy texture, without the fat of heavy cream.
Author: Martha Stewart