Skip the store-bought version and make your own homemade shrimp stock using shrimp shells and heads, mirepoix, garlic, and dried herbs. This recipe is...
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
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
Inspired by classic clam chowder, this delicious creamy chicken soup is packed with red potatoes, peas, and corn.
Author: Martha Stewart
Use this versatile chicken stock as a base for classic soups, such as Broccoli Cream Soup and Creamy Tomato Soup. The recipe is adapted from the "Martha...
Author: Martha Stewart
Enhance chicken broth with scallions, ginger, and fish sauce for plenty of low-fat flavor.
Author: Martha Stewart
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
If you prefer to make a vegetarian version of this soup, you can leave out the ham.
Author: Martha Stewart
This cream of celery soup is garnished with toasted baguette and celery leaf.
Author: Martha Stewart
You can freeze this stock for later use as a base for other soups.
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 tangy chilled puree gets its striking color from earthy beets and red bell peppers. They're cooked with shallots and then blended into a silken soup....
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
This hearty soup is made with dried borowik mushrooms -- a pungent variety from Poland -- dried shiitakes, and fresh button mushrooms.
Author: Martha Stewart
This recipe is from the "Martha Stewart's Dinner at Home" cookbook.
Author: Martha Stewart
Author: Martha Stewart
Whenever possible, make your own stock; it tastes far better than the canned version. Always serve this dish with a fork and soup spoon.
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
Chicken stock anchors arich combination of dicedsweet potatoes, butternutsquash, leeks, onion, andcarrots spicedwith an exotic blend ofturmeric, cardamom,...
Author: Martha Stewart
Mushrooms and carrots lend contrasting color and texture to this cheese soup.
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
This recipe for chicken escarole soup comes courtesy of Joan Nathan. Serve it with Passover Popovers.
Author: Martha Stewart
Author: Martha Stewart
Butternut squash and lentil soup is a simple light meal or a first course.
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
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
Tangy rhubarb soup and soft dollops of fresh mint ice milk sing of spring with each spoonful.
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
Use to make Marque chef Mark Best's "Risotto" with Squid, Shrimp, and Curry Leaves.
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
Make this soup as mild or fiery as you like -- just choose the jarred salsa accordingly.
Author: Martha Stewart
Easy Watercress and Leek Soup makes a peppery addition to our pureed soup with leeks and potatoes.
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
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
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
A twist on mushroom-barley soup, this warming broth, nourished with fresh hens of the woods, royal trumpets, oysters, and chanterelles, counts as a meal....
Author: Martha Stewart
This wholesome French stew, similar to Italian minestrone, gets its name and distinctive flavor from pistou, a paste made with crushed basil, garlic, and...
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
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
Heartier than the chilled version, this borscht makes for a satisfying dish, thanks to an addition of short ribs.
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
This recipe for seafood stock is courtesy of Michelle Bernstein and should be used in her delicious Latina-Style Bouillabaisse recipe.
Author: Martha Stewart
To infuse the soup with the delicious taste of well-caramelized onions, be sure to cook them until they soften and turn a deep, dark golden brown.
Author: Martha Stewart
Use this stock to make Matzo Ball Soup with Carrots and Dill. Leaving the skins on the onions adds to the rich golden color of the stock.
Author: Martha Stewart
Searching for a vegetarian version of the classic soup? Try our take featuring mushrooms.
Author: Martha Stewart
This rich, satisfying soup is made with pureed Belgian endive, leeks, potatoes, and cream.
Author: Martha Stewart
Author: Martha Stewart
Ripe, juicy tomatoes are spiked with coriander, cumin, and dried chiles for a flavor that's reminiscent of harissa, the North African chili sauce. Swirls...
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