This rich stock can be used in a variety of soups and sauces. Reserve the shredded beef and tomato pieces to make Hearty Beef Stew.
Author: Martha Stewart
Avgolemono gets its smooth and thick consistency not from cream but from eggs; they're tempered by hot chicken broth and whisked into the soup just before serving. Shredded boneless, skinless chicken breast...
Author: Martha Stewart
When cold and flu season hits, this warming Super-Grain Soup with Watercress and Mushrooms can serve as either prevention or cure. Packed to the gills with superfoods like peppery watercress, earthy mushrooms,...
Author: Greg Lofts
This comforting soup is packed with protein and still clocks in at under 400 calories per serving.
Author: Martha Stewart
Making stock is a great way to use vegetable trimmings that would otherwise be tossed into the trash.
Author: Martha Stewart
Improve on the typical ramen soup by adding your own fresh veggies and seasonings.
Author: Martha Stewart
Treat your guests to this delicious, chilled summer soup on a hot day.
Author: Martha Stewart
This soup keeps well, refrigerated, for up to two days; warm it and check seasoning before serving.
Author: Martha Stewart
Comforting and nourishing, this twist on a classic homemade staple is a light yet filling meal that everyone in the family will love.
Author: Martha Stewart
This simple soup deliversbeetroots along with theirhealthful, satisfying greens.A touch of earthy, aromaticspices, such as coriander andcumin, sets off the sweetness of the beets.
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
Our version of pasta and cannellini beans is thick, like a stew. To thin it, use a little extra broth.
Author: Martha Stewart
This chilled cucumber-coconut soup gets its inspiration from Indian cuisine, which often marries the two components. Jalapeno and fresh cilantro add character to poached chicken.
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
This rich creamy soup is traditionally serve chilled, but it is also good warm. This version comes from Marc Bonne of Seattle, Washington.
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
Extra-virgin olive oil, which has a distinct taste and is ideal for dressings and drizzling, serves as the base for this polenta and spinach soup.
Author: Martha Stewart
Store-bought fresh cheese pasta meets homemade chicken stock in this quick soup.
Author: Martha Stewart
Often used in Thai, Vietnamese, and Indian cooking, lemongrass adds a fresh, clean, citrus note to nutty-tasting soba noodles, a perfect soup for lunch or dinner.
Author: Martha Stewart
Red lentils, which actually have a deep-orange color, are rounder and smaller than the more common brown variety.
Author: Martha Stewart
This one-pot meal is inspired by the Provencal fish stew, bouillabaisse, and makes a lovely Sunday dinner.
Author: Martha Stewart
Barley lends a nice body to the chicken stock. Giving half the soup a quick puree makes it extra creamy.
Author: Martha Stewart
Step away from the stove. All you need to make no-cook cold soups is a refrigerator and a blender.
Author: Martha Stewart
A soothing coconut curry really satisfies on a cold night and this one comes together quickly. If you can't find monkfish, make this dish with any firm, meaty fish, such as halibut, haddock, rockfish,...
Author: Martha Stewart
Onion, ginger, and garlic -- a classic flavor trio in Indian cuisine -- form the base of this soup, which takes on a pleasing spiciness when finished with cumin, coriander, and chile. A squeeze of orange...
Author: Martha Stewart
Whole milk gives vichyssoise a rich consistency, without the fat of cream.
Author: Martha Stewart
Inspired by Malaysian laksa, a traditional dish of noodles in hot spicy broth, this easy-to-prepare soup gets its complex flavor foundation from store-bought curry paste. It can be topped with cooked chicken...
Author: Martha Stewart
This recipe for fish fumet is courtesy of chef Eric Ripert and used to make his Braised Halibut.
Author: Martha Stewart
Stracciatelle gets its name from the ragged (stracciata in Italian) appearance of the eggs in this traditional soup. Serve with crostini topped with flaked tuna, endive, scallion, and parsley.
Author: Martha Stewart
Serve this simple creamy broccoli-packed soup as a first course or a light lunch.
Author: Martha Stewart
This creamy potato-leek soup turns leftover mashed potatoes into a lunchtime favorite.
Author: Martha Stewart
Savory porcini and cremini mushrooms are accompanied by mellow diced Vidalia and yellow onions and shallot in this wintry soup. Before added to the vegetables and beef stock, orzo is toasted in a skillet,...
Author: Martha Stewart
This smooth, creamy soup is easy to sip out of your favorite mug and is a satisfying accompaniment to homey grilled-cheese sandwiches.
Author: Martha Stewart
There's nothing more gratifying than a bowl of chicken soup. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Author: Martha Stewart
Author: Martha Stewart
Ripe, juicy tomatoes are spiked with coriander, cumin, and dried chiles for a flavor that's reminiscent of harissa, the North African chili sauce. Swirls of yogurt add creaminess.
Author: Martha Stewart
If end-of-season tomatoes are on sale, make a double batch of soup (omitting the cream) and freeze, up to 3 months. Stir in the cream after thawing and reheating the soup.
Author: Martha Stewart
There's nothing more comforting than a bowl of fresh chicken noodle soup. A sprinkling of dill and parsley, just before serving, adds a touch of brightness to this crowd-pleasing lunch or dinner.
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
This soup is also wonderful served cold or at room temperature with a dollop of sour cream.
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 healthy soup is packed with low-fat, high-fiber, protein-rich lentils that will you leave you feeling satisfied.
Author: Martha Stewart
This hearty fresh corn soup doesn't take long to make and it can be your main course.
Author: Martha Stewart
This recipe for seafood stock is courtesy of Michelle Bernstein and should be used in her delicious Latina-Style Bouillabaisse recipe.
Author: Martha Stewart
A stewing pot or slow cooker will perfume your home with delicious aromas and warmth.
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
Author: Martha Stewart
Never throw out the sauce in a can of chipotles in adobo again! The smoky, tangy flavor makes it a great base for all kinds of dishes, including this oh-so-simple lunchtime soup.
Author: Martha Stewart