Soup
1041 recipes found
Blender Tomato Soup
This puréed tomato soup is much like gazpacho, but without bread. And this soup is strained, so it has a different, lighter texture and an intense, concentrated tomato flavor that is extremely refreshing on a hot summer day or evening.
Cold Cure Soup
This soup started life as quite a different thing. I'd made a traditional Persian chicken, cinnamon and Seville-orange stew and realized that it was the scented broth I loved the most. So I cut to the chase. A supermarket packet of chicken wings, a stick of cinnamon, a carrot, an onion, a knob of ginger and the juice and zest of an orange left to simmer on the stove make a restorative broth that delights, soothes and helps fight off winter blues. I like it sprinkled with chopped cilantro and chilies, but you could make more of a meal of it by adding shredded chicken and noodles. (This recipe originally called for a Seville orange, but we've modified it so it can be made with a combination of orange and lime juice. If you have access to Seville oranges, all the better!)
Chicken Tortilla Soup
This version of tortilla soup arises from a dish served at the Rose Garden restaurant in Anthony, Texas. We’ve streamlined the original recipe, using chicken legs as the base of the stock, pulling off the meat when it’s tender, and adding couple of beef bones to give the broth extra depth. Laila Santana, whose mother, Dalila Garcia, owns the Rose Garden, told us the recipe lends itself to improvisation. That it does, so feel free to tweak it to your tastes.
Indian-Spiced Corn Soup With Yogurt
The sweetness of summer corn marries nicely with a burst of Indian spices and tangy thick yogurt. Serve this vegetarian soup hot or chilled.
Coconut Butternut Squash Soup
Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
Whatever You Want Soup
This basic recipe can serve as a canvas for any kind of chunky soup. Mix and match ingredients to suit your cravings, using an aromatic base of onions and garlic, seasonings, flavorful stock (or water), and whatever main ingredients you choose. This recipe, like a similar one in Julia Turshen's cookbook "Small Victories," highlights soup's basic transformative qualities. With just a bit of time, ordinary ingredients can become an extraordinary winter meal for tonight, and for days to come. Covered in the refrigerator, it will last for up to five days, but it also freezes exceptionally well for up to two months. Just return it to a boil before using.
Lemony Chicken-Feta Meatball Soup With Spinach
Some might be suspicious of the rolled oats called for in this recipe, but used in place of breadcrumbs, they help create a light and tender chicken meatball. A half-cup more is simmered in the broth, which thickens it and provides a pleasant texture. The meatballs, made with ground chicken, feta and fresh dill, swim in a lemony, spinach-filled broth that’s comforting and light, perfect for lunch or dinner. Serve any leftovers with a fresh squeeze of lemon juice to brighten the soup.
Easy Pea Soup
One of my regular near-instant meals is pea soup, which I make by tossing sliced scallions in a little garlic-infused oil (or using regular olive oil and mincing a clove of garlic into it) and then by adding peas from the freezer.
Mushroom Miso Soup
This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All the little garnishes are optional.
Stracciatella Alla Romana (Roman Egg Drop Soup)
Tendrils of quickly cooked eggs, seasoned with cheese, nutmeg and pepper, float in a meaty stock in this traditional Italian soup. To avoid clumps that make the dish seem more like failed scrambled eggs than a delicate broth, pour the egg mixture into the hot stock in a thin stream, whisking as you go and promptly pulling it off the heat when done. In the dead of winter, when warmth is elusive and colds seem to be overtaking everyone, there's nothing better.
Curried Cauliflower Soup
It will take you only about 10 minutes to prep the ingredients for this comforting soup. Curry flavors and cauliflower always make a good match.
Ham Bone Soup
This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming. The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health. You might want hot sauce, or not. Either way, a bowl of this is the kind of thing that cures what ails you.
Kimchi Jjigae (Kimchi Soup)
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law’s Kimchi and the author of “The Kimchi Cookbook.”
Fish Soup
Ms. Hodgson brought us this recipe over 20 years ago in an article that extolled the virtues of halibut, and indeed, it is very good fish for soups. Here, fish and shellfish are briefly cooked in a saffron-flavored broth. Don't be intimidated. This recipe is extremely simple, and once you've gathered all of the ingredients (perhaps the most time-consuming of all the tasks), it can be put together in about an hour. It can also be made in advance, with the fish cooked in the broth at the last minute. Serve it with our version of rouille (a thick garlicky sauce stirred in after the soup is served) that uses a couple of tablespoons of commercial mayonnaise instead of egg yolks.
Pasta e Patate (Pasta and Potato Soup)
Pasta e patate is a fortifying, soothing Italian soup made for blustery days. The starchy combination of pasta and potatoes makes for a rich and satisfying broth. Avoid the temptation to use chicken or vegetable broth instead of water, and be assured that the pancetta, Parmesan rind, olive oil and starchy potatoes all add ample flavor and body to the humble soup. (In southern Italy, tomatoes are also added for a red version of the dish.) If you use bacon instead of the pancetta, be mindful that the results will be smokier and saltier.
Egg Drop Soup
This soup is very easy to make and very delicious. It is in fact so easy to make that it really is the sort of thing you can summon the will to cook even when you arrive home from work hungry. I originally made it out of nostalgia for a soup I had in college that endows its eater with good soup manners. I think it would work just as nicely with beef broth.
Root Vegetable Soup
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Farro and Bean Soup
This is a thick, hearty Tuscan-inspired potage with farro and beans. Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany. The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta. The pancetta can be left out for a perfectly delicious vegetarian version.
Health Soup
This is a recipe for a very big batch, because it freezes well; in addition to death and taxes, we can be confident of future illness. If you want less soup, halve the recipe. If the sick person likes noodles when sick, I add a single serving of rice noodles for each serving, in the last few minutes of warming it.
Red Peas Soup
This hearty soup, a favorite of Jamaican restaurants and home cooks alike, can easily pass as a stew. In fact, think of it as a chili alternative, just as thick and spicy. The dumplings are easy, and cook in the soup, but they’re entirely optional. Other versions of this soup may call for salted pig tails, but here, they’re swapped out for smoked turkey necks. Either one adds a deep smokiness. Cock-flavored soup mix, such as one from Grace, gives this soup yet another layer of flavor; you can find it in the international aisle of most supermarkets.
Turkey Barley Soup
This mellow, velvety soup filled with barley and vegetables is a perfect place for your leftover Thanksgiving turkey. Adapted from Cristiana N. de Carvalho of Massachusetts, it’s savory, herby and very warming on a cold winter evening. If you want to make your own stock from the turkey bones, the soup will be even richer. But store-bought stock works just as well and makes this straightforward recipe quick to put together. Brown rice makes an excellent barley substitute, though you may have to add a few minutes to the cooking time.
Chilled Burgundy Carrot Soup with Celery, Belgian Endive and Baby Golden Beets
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 a juicer, buy carrot juice instead.
Chorba
In Morocco, chorba refers to a soup that hasn’t been thickened with flour or cream, giving it a light and wholesome consistency. Traditionally, it’s enjoyed during winter and during Ramadan to break the fast. There are many versions of chorba, but this hearty, mostly hands-off version features lamb, chickpeas, potatoes and noodles seasoned with turmeric and saffron for a cozy and aromatic one-pot meal. The lamb adds loads of complex flavor, but feel free to use beef instead.
Matzo Ball Soup With Celery and Dill
Greater than the sum of its parts, matzo ball soup is a wonderful combination of three very simple things: chicken broth (golden brown, deeply savory, lightly seasoned), matzo balls (tender, eggy, schmaltzy dumplings made with ground matzo) and garnish (celery and fresh dill, lots of it). The key to keeping the chicken juicy, tender and something you’re excited to eat is by gently simmering the stock (which will also keep the broth crystal clear rather than muddied). You can pick the meat from the chicken and add it back to the soup if you like, or save for next-day chicken salad. For the matzo balls, matzo meal is preferred for its fine texture, but know that you can also grind your own from matzo boards in a food processor.