We served this cool, refreshing soup in demitasse cups and filled the saucers with ice to keep it chilled.
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
A bracing squirt of lime -- a culinary touch borrowed from Latin American and Southeast Asian soup makers -- brightens the whole bowl.
Author: Martha Stewart
Honeynut squash (butternut also works well), parsnips, leeks, and Granny Smith apples are roasted with fresh thyme and sage, then pureed for the base of...
Author: Martha Stewart
This white gazpacho takes its tang from buttermilk and its velvety texture from cucumbers, bread, and almonds.
Author: Martha Stewart
This minestrone recipe adds pesto for a unique and slightly nutty take on the classic soup.
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
This simple and satisfying dish is a quick version of a traditional Italian dish.
Author: Martha Stewart
Inspired by classic clam chowder, this delicious creamy chicken soup is packed with red potatoes, peas, and corn.
Author: Martha Stewart
You can freeze this stock for later use as a base for other soups.
Author: Martha Stewart
If you prefer to make a vegetarian version of this soup, you can leave out the ham.
Author: Martha Stewart
This recipe is from the "Martha Stewart's Dinner at Home" cookbook.
Author: Martha Stewart
Don't skimp on your midday meal. Pair this light-yet-filling soup with a flatbread sandwich for a satisfying lunch that will get you through even your...
Author: Martha Stewart
The light, flavorful mushroom soup is the perfect precursor to any Asian-inspired meal.
Author: Martha Stewart
This recipe for pureed broccoli soup is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
This home-cooked soup takes less than an hour to pull together and will leave you feeling soothed and satisfied. Spaetzle and chicken fortify this vegetable-studded...
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 this soup as mild or fiery as you like -- just choose the jarred salsa accordingly.
Author: Martha Stewart
Mushrooms and carrots lend contrasting color and texture to this cheese soup.
Author: Martha Stewart
Enhance chicken broth with scallions, ginger, and fish sauce for plenty of low-fat flavor.
Author: Martha Stewart
Few things are as delicious as succulent chunks of Maine lobster vying for space in a buttery broth brimming with tender sweet corn, summer squashes, and...
Author: Martha Stewart
Use to make Marque chef Mark Best's "Risotto" with Squid, Shrimp, and Curry Leaves.
Author: Martha Stewart
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
This silky take on cream of mushroom soup is actually cream-less; coconut milk is subbed for traditional dairy making a satisfying plant-based soup. The...
Author: Greg Lofts
Butternut squash and lentil soup is a simple light meal or a first course.
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
Chicken stock anchors arich combination of dicedsweet potatoes, butternutsquash, leeks, onion, andcarrots spicedwith an exotic blend ofturmeric, cardamom,...
Author: Martha Stewart
Tomato soup is a year-round staple, but it's at its best when made with ripe summer tomatoes.
Author: Martha Stewart
Author: Martha Stewart
This hearty soup can be made ahead and frozen for up to three months, so you can enjoy it well into spring.
Author: Martha Stewart
Tangy rhubarb soup and soft dollops of fresh mint ice milk sing of spring with each spoonful.
Author: Martha Stewart
Roasted eggplants and chickpeas bring lots of texture and flavor to this hearty soup. For a vegetarian version, use water instead of chicken broth.
Author: Martha Stewart
This is a recipe from chef Anthony Bourdain, host of "No Reservations" and author of eight books, including best seller "Kitchen Confidential." A 31-year...
Author: Martha Stewart
This recipe comes from James Wong, grandfather of Michelle Wong, associate style editor at Martha Stewart Living. Unlike most wontons, they contain ample...
Author: Martha Stewart
This soup from chef Michael Anthony of Gramercy Tavern adds a touch of elegance to any meal. Photo credit: Ellen Silverman
Author: Martha Stewart
You'll want to dive right in to our fish stew. It's an ode to the traditional Italian-American dish cioppino, which originated in San Francisco. It offers...
Author: Greg Lofts
Simmer herbed meatballs with escarole and kidney beans for a soothing soup. Stir in some of our Parsley-Walnut Pesto for added flavor.
Author: Martha Stewart
Searching for a vegetarian version of the classic soup? Try our take featuring mushrooms.
Author: Martha Stewart
These hearty dumplings give extra body to this classic chicken soup.
Author: Martha Stewart
Author: Martha Stewart
Use our choose-your-own-adventure formula to make a big batch of soup starring any vegetables you please. Use vegetable broth or water to make it vegetarian,...
Author: Martha Stewart
This satisfying soup can be made with our Double Roast Chicken or any roast chicken and roasted vegetable leftovers.
Author: Martha Stewart
Thai red curry paste imparts simmered-all-day depth to this easy soup that takes less than half an hour to make from start to finish.
Author: Martha Stewart
Easy Watercress and Leek Soup makes a peppery addition to our pureed soup with leeks and potatoes.
Author: Martha Stewart
Recreating your favorite Asian take-out dishes at home is easy and much healthier.
Author: Martha Stewart
Author: Martha Stewart
This soup is a colorful addition to any buffet. It is also an excellent soup for a one-course supper served with home-baked bread and a green salad. This...
Author: Martha Stewart