We stirred harissa, a hot chile sauce commonly used in North Africa, into this carrot-and-leek soup for a hint of heat.
Author: Martha Stewart
Serve this New England-style chowder with oyster crackers and a dash of hot sauce.
Author: Martha Stewart
Keep this simple recipe for chicken broth on hand, and have a nourishing base for soups and sauces ready in (almost) an instant.
Author: Shira Bocar
Our version of pasta and cannellini beans is thick, like a stew. To thin it, use a little extra broth.
Author: Martha Stewart
Vegetables are the secret to making this soup sing -- sauteed garlic, onions, and mushrooms create a savory base, and broccoli rabe and parsley add verve....
Author: Martha Stewart
This hearty soup is made with dried borowik mushrooms -- a pungent variety from Poland -- dried shiitakes, and fresh button mushrooms.
Author: Martha Stewart
Serve this silky-smooth soup as a starter, or pair it with crusty bread for a light meal.
Author: Martha Stewart
This warming carrot soup sized for two makes a perfect addition to a romantic Valentine's day meal.
Author: Martha Stewart
In ancient China, the soybean was considered to be one of five sacred grains, along with barley, millet, rice, and wheat. Here, in the form of tofu, the...
Author: Martha Stewart
This Roasted Winter Squash and Apple Soup is the an amazing fall dish, with both savory and sweet tastes mixing together for the perfect flavor profile....
Author: Martha Stewart
This recipe for chicken escarole soup comes courtesy of Joan Nathan. Serve it with Passover Popovers.
Author: Martha Stewart
Nearly a meal in itself, a bowl of white-cheddar corn chowder has surprising creaminess and heft, despite being low in fat. Ground coriander, cumin, and...
Author: Martha Stewart
There may be no better companion on a cold winter day thanthis comforting soup. The flavor depends on rich beef stock, so try making your own, or use best-quality...
Author: Martha Stewart
It's so worth roasting a whole chicken for this next-level chicken-and-rice soup, Plus, you'll never just squeeze a lemon again when you taste the levels...
Author: Martha Stewart
Turn a bounty of garden vegetables into a healthy soup that's dairy-free and easy to make and stash away for the cooler months ahead.
Author: Martha Stewart
Summer corn chowder is served hot, but irresistible because of the fresh corn.
Author: Martha Stewart
A rich, creamy chowder made with zucchini, fresh corn kernels, and baby potatoes. With its intense flavor, you only need four ounces of hot smoked-salmon...
Author: Shira Bocar
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...
Author: Martha Stewart
This recipe for pureed broccoli soup is from the January/February 2008 issue of Everyday Food.
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...
Author: Martha Stewart
Harissa, a North African chili paste, gives this easy lunchtime soup the perfect amount of heat. Prep the ingredients at home, then add water and microwave...
Author: Martha Stewart
A simple ham stock will enrich bean soups, linguine and clam sauce, or a pan sauce for pork chops.
Author: Martha Stewart
This delicious soup recipe is courtesy of Patrick O'Connell from the Inn at Little Washington and can also be made with lobster and orange.
Author: Martha Stewart
Heartier than the chilled version, this borscht makes for a satisfying dish, thanks to an addition of short ribs.
Author: Martha Stewart
Make sure to rinse your quinoa well in cold water before using.
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
Popularized in colonial Williamsburg, this simple, silky soup gets brightened up with lemon juice and served with diced green apple for a touch of tartness...
Author: Martha Stewart
For a vegetarian version of this soup, substitute Homemade Vegetable Stock for the chicken stock.
Author: Martha Stewart
It's quick and easy and tastes like French restaurant food-from your own kitchen!
Author: Martha Stewart
Save the turkey bones from your Thanksgiving feast -- you can use them to make a pot of flavorful stock. Simmer them with some onions, carrots,and celery...
Author: Martha Stewart
Court-boullion is a traditional poaching broth for fish. Use this to make our Boiled Lobster Tails.
Author: Martha Stewart
You can use andouille sausage or chopped cooked bacon in place of the chorizo in this hearty soup.
Author: Martha Stewart
Use to make Marque chef Mark Best's "Risotto" with Squid, Shrimp, and Curry Leaves.
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...
Author: Martha Stewart
Pureeing this lima-bean soup makes it creamy; tiny pasta shapes add texture, and roasted red bell peppers give the soup an appealing fall color.
Author: Martha Stewart
Using precooked chicken makes this recipe a breeze to prepare on busy weeknights.
Author: Martha Stewart
Simple yet substantial, this warming soup combines vegetables with whole-grain bulgur and fiber-rich lentils for a hearty main course.
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
Inspired by classic clam chowder, this delicious creamy chicken soup is packed with red potatoes, peas, and corn.
Author: Martha Stewart
A stewing pot or slow cooker will perfume your home with delicious aromas and warmth.
Author: Martha Stewart
Turkey giblets are edible when properly prepared and are the secret to a flavorful gravy. Use this easy recipe for our Perfect Roast Turkey.
Author: Martha Stewart
This recipe is from the "Martha Stewart's Dinner at Home" cookbook.
Author: Martha Stewart
Infusing chicken broth with garlic and ginger makes a fragrant, flavorful soup base. We won't say we've found the cure for the common cold, but a warm...
Author: Martha Stewart
Cannellini beans provide protein and fiber in this fragrant, steaming broth with Kale, White Bean, and Farro Soup. It's loaded with vegetables, grains,...
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
Tomatillos, members of the cape gooseberry family, have a thin papery skin that should be removed before eating or cooking.
Author: Martha Stewart
The beauty of gazpacho is that you can marinate the ingredients in the fridge for an hour or even overnight, so all you need to do right before serving...
Author: Sarah Copeland