Serve a bowl of tomato soup with one of our Baked Cheese Croutons.
Author: Martha Stewart
This intensely flavored soup is a savory opener to any big feast.
Author: Martha Stewart
Author: Martha Stewart
Pan-fried until crisp, shallots are served as a crunchy garnish; coconut milk, ginger, plus the heat of jalapeno add up to Asian flavor.
Author: Martha Stewart
Serve up a soup-and-sandwich combo, summer style: no-cook gazpacho and sandwiches with prosciutto and mozzarella.
Author: Martha Stewart
Author: Martha Stewart
Use to make Hot and Hot Fish Club chef Chris Hastings's Oyster Dressing and Giblet Gravy.
Author: Martha Stewart
This recipe for brown chicken stock is courtesy of chef Terrance Brennan of New York's Picholine restaurant.
Author: Martha Stewart
This recipe, courtesy of Nate Appleman, can be found in "A16 Food + Wine," and is used to make his Minestra Maritata.
Author: Martha Stewart
Author: Martha Stewart
This simple soup is delicious made the night before and reheated the next day.
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...
Author: Martha Stewart
Surprisingly easy to make, this stock is built on basic vegetables that are often already on hand (carrots, onion, leeks), plus a few herbs.
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...
Author: Martha Stewart
This iteration of white gazpacho features two cloves of garlic, cucumbers, and homemade chicken stock for a flavorful soup.
Author: Martha Stewart
Mushrooms and bok choy are full of antioxidants. Along with scallions, dill, ginger, and chiles, they give this soup its nuanced taste.
Author: Martha Stewart
Use this chicken stock to make Butter Bean-and-Mint Pilaf from chef Frank Stitt's "Bottega Favorita" cookbook.
Author: Martha Stewart
Lamb and short-grain rice, simmered in a garlicky broth, add body to this simple Turkish soup, which is seasoned with baby leaves and served with chiles,...
Author: Martha Stewart
For even more delicious shrimp flavor, simmer the shrimp shells in the chicken broth and then strain before adding it to the cooked garlic.
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 soup-and-sandwich combo can be made up to a day ahead -- perfect for a picnic or a fun, casual dinner at home.
Author: Martha Stewart
Author: Martha Stewart
After the last of the turkey is alchemized into a rich stock for soup, the surplus can be tucked away in the freezer to serve as insurance for the long...
Author: Martha Stewart
Author: Martha Stewart
In this tortilla soup, chicken and broth are simmered with cilantro for Southwestern flair. The hot soup is topped with strips of toasted tortillas, sour...
Author: Martha Stewart
Author: Martha Stewart
Poached chicken, noodles, and wilted spinach make for a simple one-pot dinner.
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...
Author: Martha Stewart
Tender broccoli rabe adds a welcome pop of green (and a generous dose of fiber!) to this lentil-and-tomato soup spiced with coriander and cumin.
Author: Martha Stewart
This recipe for laksa, a popular Singaporean street food, is courtesy of KF Seetoh.
Author: Martha Stewart
This comforting turkey noodle soup, made with homemade turkey stock, is perfect for warming up on a chilly night.
Author: Martha Stewart
Intensely flavorful ginger marries well with the strong curry powder seasoning in this Indian-style lentil soup.
Author: Martha Stewart
Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.
Author: Martha Stewart