This bouillabaisse combines spiny lobsters, snapper, Gulf shrimp and mussels in a light, spicy broth.
Author: Martha Stewart
The spiciness of stir-fried shrimp is balanced bythe mild flavors of coconut noodles and baby bok choy.
Author: Martha Stewart
The protein in ham and beans makes pasta e fagioli the basis for a balanced meal.
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
This recipe for brown chicken stock is courtesy of chef Terrance Brennan of New York's Picholine restaurant.
Author: Martha Stewart
An Asian-inspired chicken soup features a delicate mushroom broth laced with fresh ginger, garlic, jalapeno, and black peppercorns. Tofu provides protein and contrasting texture, while fresh herbs add...
Author: Martha Stewart
This classic soup recipe comes from Marge Edelman of Copaigue, New York.
Author: Martha Stewart
Our chicken and rice soup is unadulterated: It includes only broth, meat, the grain, and dill.
Author: Martha Stewart
Beef shank bones and short ribs give this homemade stock depth and body. Use it to make Beef-Barley Soup or Seven-Onion Soup.
Author: Martha Stewart
Cold soups are best served in chilled bowls. Put them in the freezer for 10 minutes to ensure the soup stays cold while you eat.
Author: Martha Stewart
This vibrant and velvety bisque, with its blend of split peas and baby peas, is paired with delicate shrimp and anise-like tarragon rather than the usual ham or bacon.
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
Other firm fleshed white fish such as halibut, snapper, or grouper can be used.
Author: Martha Stewart
Dried beans cook rapidly in the pressure cooker. We quick-soak beans here by boiling them and letting them sit for 30 minutes, but you can soak them overnight instead.
Author: Martha Stewart
Author: Martha Stewart
Having rich homemade stock on hand allows you to make a delicious soup on short notice. Freeze in small containers so you can defrost only as much as you need.
Author: Martha Stewart
Author: Martha Stewart
Whitefish caviar, the Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream's garnish, is a relatively inexpensive variety. Look for it at Whole Foods or specialty-food markets.
Author: Martha Stewart
This recipe is adapted from the classic French frenseuse, a turnip and potato soup enriched with egg yolks and heavy cream. Select turnips with firm, unblemished flesh. The addition of a few shavings of...
Author: Martha Stewart
Hyssop, a member of the mint family with a subtle anise flavor, invigorates this chilled, sweet soup made with pureed heirloom tomatoes and ripe peaches. Serve it as a refreshing first course on a sweltering...
Author: Martha Stewart
This Italian classic soup is a hearty crowd-pleaser from Maria D Ugo.
Author: Martha Stewart
Our lightened-up version of the Italian classic pasta e fagioli is thin yet flavorful, thanks to the base of homemade vegetable stock and the addition of fresh fava beans and lima beans.
Author: Martha Stewart
This recipe makes four ravioli, but you can serve the soup with one or two in each bowl.
Author: Martha Stewart
This hearty, fresh version of the popular Italian soup is packed with vegetables, beans, and flavor-and takes a mere 10 minutes in the microwave.
Author: Martha Stewart
This recipe, brought to us by Martha's friend Lily Mei, can be made using the broth from Lily's recipe for Twice-Cooked Pork.
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
For the clearest stock, simmer over very low heat and don't stir.
Author: Martha Stewart
In this contemporary take on a classic, barley replaces noodles, and a sprinkle of lemon zestand parsley brightens the broth.
Author: Martha Stewart
This simple soup is delicious made the night before and reheated the next day.
Author: Martha Stewart
Author: Martha Stewart
Charring the tomatoes to remove the skins gives this soup a smoky flavor.
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, fresh lemon juice, and olive oil. Carnaroli is...
Author: Martha Stewart
Serve this classic tomato soup with Sun-Dried Tomato-Parmesan Crisps.
Author: Martha Stewart
This Mediterranean dish features harissa -- a blend of chile paste and spices; chopped dried chiles can be used instead.
Author: Martha Stewart
Any bean will work in this pasta and bean soup, but tubed pasta or shells make for the best mouthfuls.
Author: Martha Stewart
Yogurt provides a tangy contrast to the sweetness of the apples and the cider; squash puree gives the soup a creamy texture, without the fat of heavy cream.
Author: Martha Stewart
This soup is traditionally prepared in giant iron pots set over an outdoor fire. We used perch, but any firm-fleshed white fish such as cod or red snapper works just as well.
Author: Martha Stewart
This mellow Cauliflower Soup with Toasted Pumpkin Seeds is the perfect start to a meal full of exciting flavors.
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
The name of this classic soup comes from its two main ingredients: egg (avgo) and lemon (lemoni).
Author: Martha Stewart
If you use very cold ingredients (about 30 minutes in the refrigerator should do it), your blended soup will chill more quickly.
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
Creamy tomato soup, fresh basil, and cheesy polenta croutons make a flavorful and filling gluten-free meal.
Author: Martha Stewart
Serve up a soup-and-sandwich combo, summer style: no-cook gazpacho and sandwiches with prosciutto and mozzarella.
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 as the soup cooks.
Author: Martha Stewart
Author: Martha Stewart
Studded with tiny dollops of sour cream, our velvety fresh-pea soup gets additional flavor from sauteed leeks and chicken stock.
Author: Martha Stewart