A chervil cream subtly brightens this mushroom soup, which is also topped by tiny croutons.
Author: Martha Stewart
This dish started out as a peasant's meal due to its simple ingredients, but it's become a succulent staple at Italian restaurants. The recipe is courtesy of Cesare Casella, executive chef at Salumeria...
Author: Martha Stewart
This is a vegetarian version of the classic Indian soup.
Author: Martha Stewart
Serve this vegetable borscht with a traditional pairing of crisp dill pickles.
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 delicious soup recipe is courtesy of Gordon Ramsay.
Author: Martha Stewart
The wine adds sweetness to balance the earthy flavor of this rich soup.
Author: Martha Stewart
This reinterpretation of French onion soup adds bacon for deep satisfying flavor. For a classic touch, make sure to include the broiled cheesy bread top.
Author: Martha Stewart
Roasting butternut squash and celery root brings out their natural sugars, lending a subtle sweetness to this soup. Toasted fennel seeds are sprinkled on top.
Author: Martha Stewart
Try this great New England clam chowder recipe courtesy of Ben Sargent.
Author: Martha Stewart
Sit down to the purest and most nourishing bowls of turkey soup, whether as a solo supper or sustenance for loved ones. This hearty recipe is made with pre-cooked shredded turkey, egg noodles, and plenty...
Author: Martha Stewart
This soup will give you fresh appreciation for turnips and will keep your hunger pangs down after lunch.
Author: Martha Stewart
Use this basic chicken stock recipe as the base for a number of our favorite chicken recipes.
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 peaches replace traditional tomatoes in this savory fruit soup.
Author: Martha Stewart
Emeril calls this version "new-style" because the kale is cut into thin strips and is cooked only until crisp-tender, which differs from the traditional version. Serve with crusty bread alongside.
Author: Martha Stewart
This white gazpacho takes its tang from buttermilk and its velvety texture from cucumbers, bread, and almonds.
Author: Martha Stewart
Our Minestrone has an array of vegetables, including tomatoes, carrots, eggplant, zucchini, bell peppers, and cranberry beans; additional color comes from red and green pasta shells.
Author: Martha Stewart
Poaching shrimp and cod in wine-and-garlic-spiked fish stock elevates their flavor but keeps calories minimal. If you can't find fish stock at your grocery store, ask your fishmonger.
Author: Martha Stewart
Swap out the usual croutons for crunchy kale chips in this umami-packed lentil and mushroom soup.
Author: Martha Stewart
You can make this refreshing meal without even turning on the oven or stove top. Float pre-cooked shrimp on a bowl of gazpacho made heartier with earthy beets. Look for vacuum-packed cooked beets in the...
Author: Martha Stewart
A cold soup is always a refreshing first course on a hot day; this one -- a refreshing cross between gazpacho and a Bloody Mary -- doesn't require any time on the stove at all.
Author: Martha Stewart
Serve this soup with slices of crusty bread, slathered with the roasted garlic and tomatoes.
Author: Martha Stewart
Mushrooms and bok choy are full of antioxidants. Along with scallions, dill, ginger, and chiles, they give this soup its nuanced taste.
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 base.
Author: Martha Stewart
Using precooked chicken makes this recipe a breeze to prepare on busy weeknights.
Author: Martha Stewart
Positively brimming with spring produce, this filling soup was made for shoulder-season weather when you still want something warming to eat. Between ingredients like fava beans, English peas, watercress,...
Author: Martha Stewart
Never throw out the sauce in a can of chipotles in adobo again! The smoky, tangy flavor makes it a great base for all kinds of dishes, including this oh-so-simple lunchtime soup.
Author: Martha Stewart
Author: Martha Stewart
Poblano chiles vary in heat from mild to hot; you may need more or less to taste. If you like, garnish each serving with additional cooked corn kernels.
Author: Martha Stewart
Turn a bounty of garden vegetables into a healthy soup that's dairy-free and easy to make and stash away for the cooler months ahead.
Author: Martha Stewart
Pozole is a hearty hominy-based stew from Mexico that has numerous iterations. In this green version, tart and tangy ingredients like tomatillos, cilantro, and lime balance rich, fatty pork shoulder.
Author: Martha Stewart
This shrimp stock recipe from chef John Besh of August is used to make his Slow-Cooked Louisiana Shrimp and Grits. Serve with his Mirliton Salad for a dinner that is guaranteed to please.
Author: Martha Stewart
Paprika and cured ham lend smokiness to this rustic Mediterranean-style soup, and red bell pepper imparts color--and the benefit of vitamin C--to the divine broth. Make sure to have good Italian bread...
Author: Martha Stewart
Lighten up the classic soup by using zoodles in place of noodles. We like a tangle of zucchini ribbons, but any vegetable noodle you like would work, too.
Author: Martha Stewart
The earthy flavor of the lentils is set off by the tartness of the tomatoes and a spoonful of wine vinegar, which is stirred in just before serving the soup.
Author: Martha Stewart
Two pounds of shrimp shells will give this stock the flavor you need when making our Shrimp-and-Crab Gumbo.
Author: Martha Stewart
Use this shrimp stock to make flavorful Rice Noodles with Chicken, Pork, and Shrimp.
Author: Martha Stewart
Greek yogurt and cucumbers make a healthful chilled soup.
Author: Martha Stewart
This recipe for homemade beef stock, courtesy of Martha's personal chef Pierre Schaedelin, is an excellent marinade for braised short ribs.
Author: Martha Stewart
Francisco Dos Santos, one of the chefs in the Westport studio commissary, prepares this savory soup using yucca root, a South American staple.
Author: Martha Stewart
Our substantial lentilsoup also includes dicedcelery,red peppers, carrots, and bulghur wheat.The French green lentilverte de puyholds its shapewell when cooked and has a more delicate tastethan other varieties...
Author: Martha Stewart
Bacon adds a smoky flavor to this earthy soup; tomato paste adds a touch of sweetness.
Author: Martha Stewart
Traditional French onion soup has gobs of cheese. This version achieves the same full flavor from dried porcini mushrooms and a bit of Marsala wine.
Author: Martha Stewart
This Shanghai-style soup is filling, fragrant, and made for those chilly evenings when the craving to slurp down a big bowl of noodle soup is the strongest! After infusing the collagen-rich chicken broth...
Author: Greg Lofts
These wontons trade the typical pork filling for one made with shrimp. Like all cabbages, bok choy (served on the side) has great stores of disease-fighting phytochemicals.
Author: Martha Stewart
This hearty and satisfying soup serves a crowd.
Author: Martha Stewart
This easy one-pot meal has you drop spoonfuls of biscuit dough on top of a simmering pot of delicate fish stew. The result is a comforting dinner ideal for shoulder season.
Author: Martha Stewart
This delicious broccoli soup is adapted from "Martha Stewart's Cooking School."
Author: Martha Stewart