This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.
Author: Mark Bittman
Puréed vegetable soups can be lean and spare or rich and creamy, spicy or subtle, hot or cold. They can be vegetarian or quite meaty. And much of the cooking time is just for simmering. This spinach soup,...
Author: Mark Bittman
Author: Molly O'Neill
If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup. But if not, chicken stock works...
Author: Melissa Clark
Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier and homier, brimming with soft pieces...
Author: Melissa Clark
Author: Bryan Miller
Harira, a savory Moroccan soup made with dried legumes - lentil, chickpeas, fava beans - is traditionally cooked with lamb or lamb broth, but this version is vegetarian. Though it is typically eaten to...
Author: David Tanis
This is my version of soupe au pistou, beloved in the South of France in both homes and restaurants. It is quite similar to neighboring Italy's minestrone al pesto. Made with flavorful ripe summer vegetables,...
Author: David Tanis
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices - cinnamon, coriander and cumin - gives it a deep, earthy richness....
Author: Melissa Clark
Author: Susan Herrmann Loomis
Author: Moira Hodgson
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
Author: Martha Rose Shulman
Buttermilk-simmered peas, plenty of mint, a touch of salt: That's it. The chef Daniel Patterson brought the recipe to The Times in 2007. It benefits mightily not just from the use of fresh peas, but from...
Author: Daniel Patterson
Author: David Tanis
Author: Craig Claiborne And Pierre Franey
This soup is made with nourishing bone broth and root vegetables, creating a rich, aromatic and hearty meal that will keep you satisfied during the cold days of winter. It was my dad's favorite soup as...
Author: Dawn Lerman
Growing up, I spent a lot of time in vegetarian restaurants even though I was not vegetarian, just on a quest to discover delicious, healthy foods that would help my dad to lose weight and feel good. I...
Author: Dawn Lerman
Author: Suzanne Hamlin
Author: Craig Claiborne
Author: Molly O'Neill
Avocados contribute a creamy texture to this spicy gazpacho.I wanted to make this with tomatillos only, but found that what makes a great salsa doesn't necessarily make a great gazpacho. So I added tomatoes...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Sam Sifton
You overbought fresh tomatoes at the farmers' market and now you're left with a pile of overly-soft, rapidly-ripening fruit. What to do? Make a hearty, vegetable-based soup with those mushy tomatoes puréed...
Author: Melissa Clark
The color alone is reason enough to make this gorgeous gazpacho. This is inspired by a gazpacho by Dani Garcia in Ana von Bremzen's "The New Spanish Table." Mr. Garcia's soup also includes cherries, which...
Author: Martha Rose Shulman
This soup, which came to The Times from executive chef Michael Anthony of New York City's Gramercy Tavern, has a white, soft and silky base, but each bite has a surprising new texture.
Author: Tara Parker-Pope
Author: Trish Hall
Author: Florence Fabricant
In a classic gazpacho all of these vegetables except the tomatoes are cut into fine dice and served as accompaniments to the puréed tomato base. In this version, I blend everything together into what...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
Author: Joanna Pruess
Author: Nancy Harmon Jenkins
This is a great way to use the mountains of kohlrabi and turnips available in winter at the farmers' market (or crammed into your community-supported agriculture box). When caramelized in the oven and...
Author: Melissa Clark
The chef Fany Gerson's spicy, dynamic take on a classic matzo ball soup is a staple of her Rosh Hashana table. The broth gets a bright kick from green chiles, cilantro and garlic; the matzo balls are blended...
Author: Priya Krishna
Author: Matt Lee And Ted Lee
Author: Molly O'Neill
Author: Craig Claiborne
Author: Molly O'Neill
Author: Molly O'Neill
Author: Joanna Pruess
Author: Craig Claiborne And Pierre Franey
Author: Sarah Belk
Author: Peter Applebome
This lighter, vegetarian version of hot borscht has the depth of flavor that a meaty backdrop provides, without overpowering the winelike, heady flavor of the beets.
Author: Martha Rose Shulman
The base for this gazpacho is almost classic. It differs from traditional Andalusian gazpacho only in that it contains no bread, which is what gives the authentic dish its unique texture. But the flavor...
Author: Martha Rose Shulman
Author: Joan Nathan
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan. If you do not have...
Author: The New York Times
Author: Florence Fabricant