Canned chicken soup has nothing on this delicious chicken soup recipe. Chicken and hearty vegetables come together to make a family-friendly soup that's...
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
This Pureed Butternut Squash Soup has pureed butternut squash along with onions, ginger, and garlic for a smooth, creamy texture. Whip up this soup recipe...
Author: Martha Stewart
Green garlic, which greatly resembles an overgrown scallion, has a mild flavor. Heads of fresh garlic are mature but just harvested. Because they haven't...
Author: Martha Stewart
Pureed avocado and yogurt gives this chilled soup its creamy texture. To save time, try our quick-cooling method. (See note below.)
Author: Martha Stewart
Cook the veggies (and apple), get out the blender, and your work is done.
Author: Martha Stewart
To prime everyone's palate for creative comfort food, serve this hearty roasted garlic-infused soup garnished with cauliflower florets for your first course...
Author: Martha Stewart
Serve this dish alongside our Roasted Wild Striped Bass.
Author: Martha Stewart
Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches.
Author: Martha Stewart
A vibrant vegan soup that's versatile enough for occasions such as a casual lunch outdoors, cold gazpacho shots at a cocktail party, or as a healthy dinner...
Author: Greg Lofts
This recipe is adapted from Martha's first book, Entertaining.
Author: Martha Stewart
When those cold March winds blow, heat up a bowl of this delicious soup.
Author: Martha Stewart
Woodsy shiitake mushrooms, protein-rich chickpeas, and brown rice make this quick-cooking soup substantial. A slice of whole-grain bread completes the...
Author: Martha Stewart
Instead of the usual escarole or kale, use hearty collards in this familiar soup. The greens' slight bitterness plays nicely against the creamy beans and...
Author: Martha Stewart
Borscht originated in Eastern Europe and is an incredibly versatile soup. This variation, served cold, is fantastic in hot weather.
Author: Martha Stewart
Late-summer corn adds just the right amount of sweetness to this creamy salmon chowder. Serve with oyster crackers, or larger Vermont common crackers.
Author: Martha Stewart
Finding the exquisite variety of wild mushrooms featured in this soup used to require a special trip to a gourmet market. Now, virtually any large supermarket...
Author: Martha Stewart
John Derian's dining table can always handle one more guest. So can his menu: He sticks to easy recipes, such as corn-and-tomato soup, which can feed a...
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
For a crunchy topping to this flavorful soup, cut corn tortillas into strips, toss with a little oil, then bake at 350 degrees until crisp.
Author: Martha Stewart
This is a low-fat version of the classic French dish in which chicken and vegetables are served in bowls with flavorful stock.
Author: Martha Stewart
Escape the heat with a refreshing bowl of gazpacho. For the best color and flavor, choose deep yellow heirloom tomatoes and golden yellow squash.
Author: Martha Stewart
An easy, yet satisfying combination of red beans and rice has serious meal appeal when simmered with Cajun seasonings in a flavorful soup.
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
A split-pea puree is extra nutritious (and extra green) thanks to baby spinach. The swirl of plain yogurt brings brightness, and a sprinkle of barley gives...
Author: Martha Stewart
Ginger and chiles give this Southeast Asian rendition its aroma and spice, while lemongrass lends the soup a seductive floral note. By swapping the traditional...
Author: Martha Stewart
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
With a fresh and spicy homemade broth and an array of colorful and crunchy toppings, here's a soup to warm up even the chilliest of evenings. This recipe...
Author: Shira Bocar
You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it's hot), if needed....
Author: Martha Stewart
Author: Martha Stewart
The vibrant watercress and leak soup can be made up to two days ahead. When ready to serve, toss the remaining raw watercress with oil and lemon juice...
Author: Martha Stewart
Author: Martha Stewart
Fresh ginger is simmered with beets and potatoes in this nourishing soup, as well as combined with yogurt to finish the dish.
Author: Martha Stewart
For vegetarian soups, stews, and other dishes, such as risotto, vegetable stock is a flavorful alternative to water or meat-based stocks. You can vary...
Author: Martha Stewart
Sweet peaches replace traditional tomatoes in this savory fruit soup.
Author: Martha Stewart
Capture time in a cup with this enduring fish stew, traditionally loaded with the catch of the day. It's bursting with the pure flavors of cod, haddock,...
Author: Martha Stewart
This warming carrot soup sized for two makes a perfect addition to a romantic Valentine's day meal.
Author: Martha Stewart
Definitely not a salad green, broccoli rabe needs cooking to round out its flavors. This rustic soup is an excellent way to do so. Add freshly grated Parmesan...
Author: Martha Stewart
Chef Jasper White freezes the bacon before preparing the chowder, making it easier to cut.
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 comforting soup recipe comes from Ann Hicks Murrah of Winter Park, Florida.
Author: Martha Stewart
Try this delicious recipe for white gazpacho courtesy of chef Michelle Bernstein. This soup has a rich, nutty flavor that will be an instant favorite.
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
Sweet turnip and pumpkin meet Bartlett pears in this Pear and Autumn-Vegetable Soup touched with sage, finished with cream, and garnished with oven-dried...
Author: Martha Stewart
This soup with lots of shredded kale makes great use of leftover turkey. If you've already frozen the carcass, there's no need to thaw it out before using...
Author: Martha Stewart
Coconut milk is made from shredded coconut that is simmered in water and then strained to make a creamy liquid. It should not be confused with coconut...
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
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