This soup keeps well, refrigerated, for up to two days; warm it and check seasoning before serving.
Author: Martha Stewart
Barley lends a nice body to the chicken stock. Giving half the soup a quick puree makes it extra creamy.
Author: Martha Stewart
Chicken stock anchors arich combination of dicedsweet potatoes, butternutsquash, leeks, onion, andcarrots spicedwith an exotic blend ofturmeric, cardamom, chilipowder, and cinnamon.Each serving is garnishedwith...
Author: Martha Stewart
This hearty soup is flavored with fresh herbs, cumin, and ginger.
Author: Martha Stewart
Kale, ginger, garlic, and soybeans, in the form of miso and tofu, combine to lend flavor and nutrients to a delicate soup.
Author: Martha Stewart
Tomatillo soup is the perfect antidote to prickly summer heat. Sharp and citrusy, yet smooth and refreshing, it seems especially good after a long day of work in the garden.
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
Cooking the rind of a hard cheese in this brothy soup adds extra savory flavor.
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
Author: Martha Stewart
There's nothing more gratifying than a bowl of chicken soup. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Author: Martha Stewart
Warm up on a winter day with a one-pot soup that you can make in a quick 20 minutes. It's loaded with green beans, cauliflower, and tomatoes and great flavor.
Author: Martha Stewart
Plum (or Roma) tomatoes are egg-shaped, with less juice and more pulp than many varieties. This makes them ideal for cooking -- and this recipe.
Author: Martha Stewart
This recipe for pureed beet soup is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
Spring onions look like scallions but have a larger, rounder bulb. If they are unavailable, use yellow onions.
Author: Martha Stewart
Tomatoes and bell pepper meld magically in gazpacho, which gets body from bread and zing from orange juice. For more Spanish flair, garnish this soup with tapas-style toppings, such as chopped hard-cooked...
Author: Martha Stewart
This recipe for pureed butternut squash soup is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
This simple and satisfying dish is a quick version of a traditional Italian dish.
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
Homemade chicken noodle soup in under an hour! This classic soup delivers hearty flavor for lunch or dinner. Save the leftover thighs for another meal.
Author: Martha Stewart
In Vietnam, a bowl of this noodle soup -- or one of its variations -- is often served for breakfast.
Author: Martha Stewart
This recipe for brown chicken stock can be used as a base for many recipes, such as chef Harold Dieterle's Spicy Duck Meatballs with Mint Cavatelli (pictured) or chef Brad Farmerie's Moroccan Braised Lamb...
Author: Martha Stewart
In this velvety soup, low-sodium chicken stock is infused with saffron, blended with wine, onion, garlic, celery, peppers, and spices, and then pureed.
Author: Martha Stewart
Brighten your winter with this bright, lively soup that tastes like spring. It comes together in a flash, especially if you use store-bought broth, rotisserie chicken, and pesto.
Author: Martha Stewart
Whole milk gives vichyssoise a rich consistency, without the fat of cream.
Author: Martha Stewart
When cold and flu season hits, this warming Super-Grain Soup with Watercress and Mushrooms can serve as either prevention or cure. Packed to the gills with superfoods like peppery watercress, earthy mushrooms,...
Author: Greg Lofts
Stracciatelle gets its name from the ragged (stracciata in Italian) appearance of the eggs in this traditional soup. Serve with crostini topped with flaked tuna, endive, scallion, and parsley.
Author: Martha Stewart
Butternut squash has sweet, fine-textured flesh that makes a delicious puree. And unlike many varieties of squash, its skin is thin enough to peel without much trouble. Try it in our velvety version of...
Author: Martha Stewart
This slightly sweet Moroccan chickpea and lentil stew, known as harira, is brightened by spices and lemon.
Author: Martha Stewart
Tangy rhubarb soup and soft dollops of fresh mint ice milk sing of spring with each spoonful.
Author: Martha Stewart
Renowned chef Nobu Matsuhisa prepares miso soup using homemade dashi, a Japanese stock made from just two ingredients and water: kombu, or giant kelp, and katsuobushi, better known as bonito flakes.
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
Author: Martha Stewart
Author: Martha Stewart
This chilled soup is traditionally garnished with fresh chives. The peppery snap of watercress and the tang of buttermilk gives it bite.
Author: Martha Stewart
A mixture of ground turkey, garlic, herbs, and seasonings is formed into meatballs and simmered in a base of chicken stock, cabbage, and Swiss chard. Whole-wheat pasta, rich in vitamins, minerals, and...
Author: Martha Stewart
This creamy yet low-fat soup gets its color from white beans and milk added to a simple chicken stock. Chunks of chicken breast, parsnips, and potatoes blend with the opaque base, while the deep-green...
Author: Martha Stewart
This light, fresh-tasting soup is also delicious served chilled.
Author: Martha Stewart
This creamy potato-leek soup turns leftover mashed potatoes into a lunchtime favorite.
Author: Martha Stewart
Rice noodles, found in the Asian section of the supermarket, make this soup great for those who avoid gluten.
Author: Martha Stewart
A cup of fresh orange juice is what unifies the flavors in a soup made from pureed boiled root vegetables. It's garnished with both navel and red-fleshed Cara Cara oranges.
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 of cherrystones and hints of thyme, bay leaf, and...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This great chicken-stock recipe should be used in Scott Peacock's Old-Fashioned Chicken and Dumplings. Both recipes can be found in "The Gift of Southern Cooking," by Edna Lewis and Scott Peacock.
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 boil or it may curdle or separate.
Author: Martha Stewart
Author: Martha Stewart
This rich creamy soup is traditionally serve chilled, but it is also good warm. This version comes from Marc Bonne of Seattle, Washington.
Author: Martha Stewart
Inspired by Malaysian laksa, a traditional dish of noodles in hot spicy broth, this easy-to-prepare soup gets its complex flavor foundation from store-bought curry paste. It can be topped with cooked chicken...
Author: Martha Stewart