This slightly sweet Moroccan chickpea and lentil stew, known as harira, is brightened by spices and lemon.
Author: Martha Stewart
Broccoli is at its peak from October through April-that's the best time to puree it in a soup like this one.
Author: Martha Stewart
This rich stock can be used in a variety of soups and sauces. Reserve the shredded beef and tomato pieces to make Hearty Beef Stew.
Author: Martha Stewart
This soup has everything you could wish for in a family-friendly dinner recipe-it's tasty, has vegetables, is easy to make, and it's quick to prepare (only...
Author: Martha Stewart
Sauteed leeks, carrots, fennel,celery, stock, and herbs form the base for thissalmon soup; fresh spinach wilts and thefish gently poaches in the flavorful...
Author: Martha Stewart
This soup has pasta, sausage and vegetable for serious sustenance for a nice midday energy boost.
Author: Martha Stewart
This recipe is courtesy of Donald Barickman; it was created with and named for his father, Elwood.
Author: Martha Stewart
Prepare this healthy soup with tons of nutritious leafy greens and veggies whenever you feel weighed down.
Author: Martha Stewart
This Scottish-style chowder is made with smoked salmon, but you can try other hot-smoked fish, like trout or haddock.
Author: Martha Stewart
Coconut milk adds a soft, nutty taste to this Asian fish chowder, while also thickening it. When cooking with coconut milk or cream, don't let the liquid...
Author: Martha Stewart
In this slightly lighter yet still rich version of clam chowder, half-and-half mixes with the liquor spilled from the clams, letting the briny goodness...
Author: Martha Stewart
Roasting the apples brings out their natural sweetness while adding a smoky flavor to this soup.
Author: Martha Stewart
This soup keeps well, refrigerated, for up to two days; warm it and check seasoning before serving.
Author: Martha Stewart
Greek yogurt and cucumbers make a healthful chilled soup.
Author: Martha Stewart
Cradle a bowl of Miso Soup with Enoki Mushrooms in your hands and sip the soul-warming broth straight from the bowl.
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart
This lemony Greek hot-soup classic becomes a cool summer refresher laced with dill and minus the eggs.
Author: Martha Stewart
This comforting soup is packed with protein and still clocks in at under 400 calories per serving.
Author: Martha Stewart
Step away from the stove. All you need to make no-cook cold soups is a refrigerator and a blender.
Author: Martha Stewart
Cooking the rind of a hard cheese in this brothy soup adds extra savory flavor.
Author: Martha Stewart
Tuscan black kale, or cavolo nero, has impressive stores of calcium and vitamins A and C. A sprinkle of freshly grated Parmesan gives the soup creaminess...
Author: Martha Stewart
Three canned ingredients are the MVPs in this quick, one-pot take on tortilla soup: tomato sauce, chipotle in adobo sauce, and white beans. Plan on it...
Author: Martha Stewart
The soup gets its rich taste from caramelized onions.
Author: Martha Stewart
Serve this simple creamy broccoli-packed soup as a first course or a light lunch.
Author: Martha Stewart
Don't throw out those shrimp shells! Cooked in the Instant Pot or pressure cooker, they create a stock that gives this creamy soup a more intense taste...
Author: Martha Stewart
Make sure to keep the buttermilk very cold. Store it on ice until you're ready to serve.
Author: Martha Stewart
Our Minestrone has an array of vegetables, including tomatoes, carrots, eggplant, zucchini, bell peppers, and cranberry beans; additional color comes from...
Author: Martha Stewart
You can also skip making soup and just enjoy the roasted parsnips tossed with the chorizo and caper tapenade.
Author: Martha Stewart
Sweet shrimp and plump mussels may not be traditional gazpacho ingredients, but they turn this spicy tomato-based soup into a hearty meal.
Author: Martha Stewart
Avgolemono gets its smooth and thick consistency not from cream but from eggs; they're tempered by hot chicken broth and whisked into the soup just before...
Author: Martha Stewart
This cold soba broth recipe, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is used to make Natto Soba.Reprinted with permission from Takashi's...
Author: Martha Stewart
This hearty soup is flavored with fresh herbs, cumin, and ginger.
Author: Martha Stewart
The spiciness of stir-fried shrimp is balanced bythe mild flavors of coconut noodles and baby bok choy.
Author: Martha Stewart
Soup's on. Instead of ice cream, serve bowls of beta-carotene-rich chilled cantaloupe soup with tarragon syrup.
Author: Martha Stewart
This Tuscan soup is a good way to use a bumper crop of tomatoes and basil, as well as any leftover bread. The bread soaks up the flavorful liquid as it...
Author: Martha Stewart
This recipe combines Japanese buckwheat noodles, julienned carrots and radishes, cubed tofu, and shredded chicken -- all topped with a peppery garnish...
Author: Martha Stewart
This recipe yields a rich broth and vegetables for soup, plus cooked chicken to use in other recipes. Use the white meat for our Asian Chicken Salad with...
Author: Martha Stewart
This delicious broccoli soup is adapted from "Martha Stewart's Cooking School."
Author: Martha Stewart
This nourishing soup bolsters immunity and helps ease cold and flu symptoms, says herbalist Rosemary Gladstar. Read more about boosting your immunity in...
Author: Martha Stewart
This chilled cucumber-coconut soup gets its inspiration from Indian cuisine, which often marries the two components. Jalapeno and fresh cilantro add character...
Author: Martha Stewart
If end-of-season tomatoes are on sale, make a double batch of soup (omitting the cream) and freeze, up to 3 months. Stir in the cream after thawing and...
Author: Martha Stewart
A quick spin in the blender is all it takes to transform raw vegetablesinto a silky soup. Almonds add rich flavor and body.
Author: Martha Stewart
Author: Martha Stewart
This soup can be served straight from the blender, when it is still frothy, or well chilled during warmer months. Use sorrel as a garnish; its bright,...
Author: Martha Stewart
This recipe for giblet broth is from Everyday Food, November 2006
Author: Martha Stewart
A little Madeira in this elegant gazpacho draws out the natural sweetness of shellfish. Shrimp stock, strained tomatoes, and vinegar form the flavorful...
Author: Martha Stewart
This is cooked with broth from Bollito Misto of Capon and Vegetables. Mortadella is available in Italian specialty markets.
Author: Martha Stewart
This light, fresh-tasting soup is also delicious served chilled.
Author: Martha Stewart