Meatballs and rice make this hearty, home-cooked soup substantial enough to serve on its own.
Author: Martha Stewart
Our refined mushroom soup, toppedwith a poached egg, is beauty in abowl. It's delicious, too, thanks to simple but satisfying ingredients: driedand fresh...
Author: Martha Stewart
Our substantial lentilsoup also includes dicedcelery,red peppers, carrots, and bulghur wheat.The French green lentilverte de puyholds its shapewell when...
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
This cool gazpacho combines savory and sweet flavors for a seasonal treat. The recipe comes from chef David Kinch of Manresa.
Author: Martha Stewart
With this method of cooking, you get tender and moist chicken as well as a tasty broth, which you can use in a variety of dishes.
Author: Martha Stewart
A few tweaks give chicken soup a spicy new attitude.
Author: Martha Stewart
Use this mushroom stock to make Ubuntu chef Jeremy Fox's Celery Root, Persimmon, and Swiss Chard "Stuffing."
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...
Author: Martha Stewart
This simple recipe for delicious minestrone soup was adapted from the September 2006 issue of Martha Stewart Living.
Author: Martha Stewart
Atlantic halibutrests in a broth of fresh herbs with tinycockles, cooked justuntil theyopen wide.
Author: Martha Stewart
Author: Martha Stewart
Bacon can be substituted for pancetta, or omit bacon and use olive oil instead of drippings.
Author: Martha Stewart
A chervil cream subtly brightens this mushroom soup, which is also topped by tiny croutons.
Author: Martha Stewart
The classic cure-all chicken noodle soup gets a Japanese makeover, with slices of miso-marinated chicken breast and hearty udon noodles in a steamy broth....
Author: Martha Stewart
This vegan superfood soup has a zippy, practically neon broth made with cilantro and coconut milk. Zucchini noodles and baby bok choy are stirred in at...
Author: Lauryn Tyrell
Extra pistou can be stored in the refrigerator up to two days.
Author: Martha Stewart
Featuring classic fall and winter ingredients, the curry flavor in this Pumpkin Soup with Cranberry Compote and Roasted Chestnuts adds further warmth to...
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
The soup can be made a day in advance, but don't add the beets until just before serving or they will bleed into the soup.
Author: Martha Stewart
This rich stew-like soup is similar to the rustic sancochos found in home-style Latin American restaurants. Traditionally, the chicken is cooked in the...
Author: Martha Stewart
Use this recipe when making our Gnudi with with Roasted-Corn Sauce. This stock is also delicious in chowders (use in place of seafood stock) and risottos...
Author: Martha Stewart
You'll appreciate every spoonful of this easy bacon-spiked stew, stirred up in the microwave.
Author: Martha Stewart
You can substitute eight small artichokes for the baby artichokes: Prepare them as directed, removing all but the tender inner leaves and scooping out...
Author: Martha Stewart
Author: Martha Stewart
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!...
Author: Greg Lofts
Chilled fruit soup -- a combination of sweet plums, fresh raspberries, tarragon, white wine, and triple sec -- is a perfect foil to warm weather.
Author: Martha Stewart
Serve this soup with slices of crusty bread, slathered with the roasted garlic and tomatoes.
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
Garnished with a sprinkling of coarsely ground black pepper and rosemary flowers, this soup is a welcoming start to this simple spring meal.
Author: Martha Stewart
An Asian-inspired chicken soup features a delicate mushroom broth laced with fresh ginger, garlic, jalapeno, and black peppercorns. Tofu provides protein...
Author: Martha Stewart
These "little twists" of pasta filled with cheese or sausage originated in the Italian city of Bologna, where they are traditionally served in beef broth....
Author: Martha Stewart
There's a lot to like about this simply delicious one-pan dinner: you get soup, meatballs, and healthy vegetables in each colorful portion. Plus, the meatballs...
Author: Martha Stewart
No need to form wontons for this soothing soup! The wrappers go into the garlic-ginger broth separately from the filling (mini pork meatballs flavored...
Author: Martha Stewart
Onions have been used over time in medicine and art, but are best known in cuisine, as in four-onion ginger soup.
Author: Martha Stewart
This chilled soup is made with chayote, a squash native to Central America.
Author: Martha Stewart
Use this shrimp stock to make flavorful Rice Noodles with Chicken, Pork, and Shrimp.
Author: Martha Stewart
Try this great New England clam chowder recipe courtesy of Ben Sargent.
Author: Martha Stewart
Sweet potato and almond butter give this soup a creamy, decadent texture.
Author: Martha Stewart
Author: Martha Stewart
This is a vegetarian version of the classic Indian soup.
Author: Martha Stewart
This recipe makes four ravioli, but you can serve the soup with one or two in each bowl.
Author: Martha Stewart
This great recipe is courtesy of Mrs. Kostyra.
Author: Martha Stewart
Use leftover lobster shells in this flavorful stock recipe from chef Shea Gallante. The stock is part of his Lobster and Shiitake Ragu with Celery Root...
Author: Martha Stewart
Cold coming on? This aromatic broth, brimming with vegetables, is just the fix.
Author: Martha Stewart
Any white bean, such as great Northern or navy, can be used in this soup.
Author: Martha Stewart
This great chicken-stock recipe should be used in Scott Peacock's Old-Fashioned Chicken and Dumplings. Both recipes can be found in "The Gift of Southern...
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...
Author: Martha Stewart
This bouillabaisse combines spiny lobsters, snapper, Gulf shrimp and mussels in a light, spicy broth.
Author: Martha Stewart