The simplicity of miso soup belies its significance to Japanese cuisine, where it is a common course for breakfast, lunch, or dinner. It is ubiquitous on Japanese restaurant menus here in the United States,...
Author: Martha Stewart
This hearty soup makes a satisfying meal at any time of year -- and the poached eggs are a valuable source of meatless protein.
Author: Martha Stewart
This nutritious soup uses poached chicken and Asian sauces for an extra kick.
Author: Martha Stewart
It's quick and easy and tastes like French restaurant food-from your own kitchen!
Author: Martha Stewart
Get your daily dose of protein in this delicious lentil soup from chef Alain Allegretti of Allegretti restaurant.
Author: Martha Stewart
Extra pistou can be stored in the refrigerator up to two days.
Author: Martha Stewart
Use this stock to make our Simple Turkey Stuffing and Classic Mushroom Gravy.
Author: Martha Stewart
This hearty and healthy soup is wonderful all winter long.
Author: Martha Stewart
One bowl of this hearty soup provides three of the recommended five daily servings of vegetables.
Author: Martha Stewart
Use this recipe when making our Gnudi with with Roasted-Corn Sauce. This stock is also delicious in chowders (use in place of seafood stock) and risottos (add a handful of cooked corn kernels just before...
Author: Martha Stewart
This delicious chowder recipe comes from the Seagrille Restaurant in Nantucket, Massachusetts.
Author: Martha Stewart
This is a simple, hearty soup that can be the centerpiece of weekday lunches.
Author: Martha Stewart
The cold temperature of this beautifully purple beet soup makes it a perfect foil for swelteringly hot days.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This Cucumber-Mint Buttermilk Soup can be made a day in advance and chilled in the refrigerator until ready to serve.
Author: Martha Stewart
This soup derives its body and rich flavor from pureed broccoli stems and florets.
Author: Martha Stewart
Kombu (a type of Japanese seaweed) and bonito flakes (dried-fish flakes) are available at Asian markets.
Author: Martha Stewart
Pasta e fagioli is best served immediately, because otherwise the pasta will continue to cook and absorb liquid as it sits. To reheat, add up to 1 cup of water until it's thinned to the desired consistency,...
Author: Martha Stewart
This hearty fresh corn soup doesn't take long to make and it can be your main course.
Author: Martha Stewart
Instead of cream, this creamy broccoli soup gets its texture from avocado, and has added nutrients from three cups of baby spinach and one head of broccoli.
Author: Martha Stewart
This smooth, creamy soup is easy to sip out of your favorite mug and is a satisfying accompaniment to homey grilled-cheese sandwiches.
Author: Martha Stewart
This recipe is courtesy of Donald Barickman; it was created with and named for his father, Elwood.
Author: Martha Stewart
Asolid Tuscan-style soupincludes an Italian variety of kale, cavolo nero, that has crinkly leavesand a near-spicy bite (look for the greenat farmers' markets or gourmet groceries);the dish gets significant...
Author: Martha Stewart
Use this flavorful stock to make our Riesling Gravy and Porcini, Chestnut, and Sausage Stuffing.
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 Winter Wellness.
Author: Martha Stewart
Horseradish is tempered by mild, cool cucumber and yogurt.
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
By mixing pureed cauliflower with just a few other ingredients, it's easy to whip up this delicious soup.
Author: Martha Stewart
Author: Martha Stewart
TV chef Thomas Joseph traveled to Vietnam to study pho, the country's traditional noodle soup; he came back with this authentic recipe. Martha made this recipe on Cooking School episode 304.
Author: Martha Stewart
A stewing pot or slow cooker will perfume your home with delicious aromas and warmth.
Author: Martha Stewart
This is a totally vegetarian version of this classic soup. To reheat leftovers, add water to cover the vegetables.
Author: Martha Stewart
The hot peppers in this dish are balanced by the cool, soothing coconut milk, leaving you with a refreshing combination of flavors.
Author: Martha Stewart
Crispy cheddar-cheese toasts are perfect for dunking in a hearty bowl of bean, bacon, and vegetable soup.
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart
Layers of carrot flavor define this spicy soup: Carrot peels are simmered in stock, cut-up carrots are sweated to extract their essence, and carrot juice is added as a final touch.
Author: Martha Stewart
Make sure to keep the buttermilk very cold. Store it on ice until you're ready to serve.
Author: Martha Stewart
Featuring classic fall and winter ingredients, the curry flavor in this Pumpkin Soup with Cranberry Compote and Roasted Chestnuts adds further warmth to this hearty soup.
Author: Martha Stewart
Author: Martha Stewart
This simple recipe for delicious minestrone soup was adapted from the September 2006 issue of Martha Stewart Living.
Author: Martha Stewart
Soba noodles are made from fiber-rich buckwheat flour, which keeps you full longer. If you can't find Chinese broccoli, use other leafy vegetables such as mustard greens.
Author: Martha Stewart
Pressed for time? Using store-bought broth, rotisserie chicken, and curry paste means you can get this vibrant, flavorful soup on the table in under half an hour.
Author: Martha Stewart
This rich, satisfying soup is made with pureed Belgian endive, leeks, potatoes, and cream.
Author: Martha Stewart
This recipe makes enough broth for the Tortellini in Capon Broth. Charring the onions and leeks over a flame imparts a richer flavor to the liquid.
Author: Martha Stewart
This recipe for fish fumet is courtesy of chef Eric Ripert and used to make his Le Bernardin Fish Soup.From "Le Bernardin Cookbook: Four-Star Simplicity" by Maguy Le Coze and Eric Ripert. Copyright 1998...
Author: Martha Stewart
This room-temperature soup is inspired by the California avocado groves.
Author: Martha Stewart
Savor the rich flavor of onion in this warm and satisfying recipe from Michael Rulman's "Ruhlman's Twenty."
Author: Martha Stewart