Soup
1041 recipes found
Spinach Bouillabaisse
The license to call this nourishing one-dish meal a bouillabaisse comes with the generous pinch of saffron that is added to the broth. It is one of many humble, filling and comforting vegetable soups from Provence that are given that lofty title.
Vegan Pumpkin Soup
Straight from the rum bottle … I mean, pumpkin patch, this curried soup is autumn in a bowl.
Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks
I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest — which is what you want — if you use an immersion blender.
Fish Pepper Soup
Pepper soup is a spicy dish made from a distinct blend of ground seeds, spices and fresh herbs. A generous spoonful might make your nostrils tingle, and even make you break a sweat, as you might during the humidity of noontime Lagos. Pepper soup can be made with any type of meat or seafood, and even obscure cuts and scraps can be elevated by the bold broth. This version uses a whole fish, taking the bones to make the stock, then poaching the fillets in the flavorful liquid. Ground pepper soup spices can be found easily at markets all over Nigeria; here in the United States, you can find them at African grocers or online. For the adventurous, I’ve included a recipe using whole spices that you can toast and grind into a blend of your own. Serve the dish alongside steamed white rice, steamed plantains or Agege bread, if desired.
Wintertime Tomato Soup
Though canned tomatoes are not exactly heirloom, they often are older varieties bred for flavor, not for sturdiness in shipping. Roasting them intensifies their flavor and adds a layer of complexity. Stop cooking them in the oven when the edges of the tomatoes begin to blacken.
Seafood Chowder
This chowder of root-cellar vegetables, clams and fish is one of the easiest and best things to cook for a weekend dinner with family and friends. Use a mixture of butter and the powdered dried seaweed called dulse as the flavored fat in which you sauté the vegetables before deglazing them, and each individual flavor in the resulting stew will pop — from carrot to leek, parsnip to potato, bacon to clam to scallop to fish. The seaweed is a powerful flavor enhancer. You can omit it if you want, but really, you shouldn't.
Tofu Mushroom Soup
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
Blue Crab And Melon Soup With Nori Crème Fraîche
Farro and Vegetable Soup
This thick, hearty meal is inspired by a traditional Provençal harvest soup. Farro (spelt) and the softer emmer wheat are grains that were once peasant staples in the mountainous areas of Provence, though they are less common now. Traditionally, the grain is simmered with a mutton, prosciutto or ham bone. I use Parmesan rinds to enrich the flavor of this version.
One-Pot French Onion Soup With Porcini Mushrooms
This version of the classic French soup simmers and bakes in a Dutch oven, while the toast broils right on top. Dried porcini mushrooms, fresh fennel and leeks provide deep umami flavor. Unless you have homemade beef stock on hand, go with a good chicken stock rather than boxed beef stock, which tastes mostly of salt. You could opt for vegetable stock for a vegetarian version, but skip the demi-glace, in that case. The preparation of this soup is time-consuming, but the flavor is well worth the effort. You can make the soup through Step 5 up to two days ahead of time. When ready to serve, reheat on the stove then continue with the final baking step for a hearty communal feast.
Creamy Pine Island Onion Soup
Make-It-Your-Own Udon Noodle Soup
This incredibly easy soup, which was developed for a special kids edition of The Times, is just the thing to warm you from fingertips to toes on a chilly day. It starts with a simple garlic-ginger broth, to which you add pretty much any vegetable, tofu or cooked meat that you like (meatballs are fun). Just be sure to slice any firm vegetables thinly, so they can cook quickly. Toss a tangle of cooked noodles in to the broth, and add a frenzy of toppings – halved hard-boiled eggs, roasted peanuts, sliced scallions, sprouts, nori (a type of seaweed), a drizzle of sriracha – whatever excites you. As for noodles, we like udon, because they're delightfully soft and chewy, but you can also use spaghetti, bucatini or even ramen. (Fun fact: Udon dough is traditionally kneaded with your feet.)
Yakamein
Also known as Old Sober, this is a heartwarming and soul-restoring soup with roots in New Orleans, a special dish that makes you feel whole again. Its origins are murky, but some trace them to the 19th century, when Chinese immigrants worked alongside African Americans on plantations and railroads. These days, yakamein can be sought out in New Orleans as a hangover cure. Drawing influence from both Asian and African American cultures, the dish stands alone in what it is. With tender noodles and a rich, savory broth, it can be eaten with ketchup, soy sauce or hot sauce, but it’s a full-bodied recipe on its own.
Tsukune Miso Nabe (Chicken-Meatball Hot Pot in Miso Broth)
Naoko Takei Moore makes this comforting hot pot of ginger-spiked meatballs, mushrooms and tofu in a donabe, or Japanese clay pot. She sells them at Toiro, her Japanese cookware shop in Los Angeles, and has written a book on the topic, “Donabe: Classic and Modern Japanese Clay Pot Cooking” (Ten Speed Press, 2015). The traditional cookware can be used to cook rice, steam foods and even set up to work like a small grill. It’s a wonderful, versatile piece of equipment, though if you don’t have one, you can use another heavy-bottomed pot with a lid, and still turn out a beautiful meal. Have this hot pot on its own, or with a side of warm rice.
Lemony White Bean Soup With Turkey and Greens
Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect for winter.
Blue-Potato Soup
Thai Rice Soup With Pork-Cilantro Meatballs
Jok, also called congee, is a rice porridge that’s like the oatmeal of Asia -- a soft, soothing, filling breakfast that can be sparked with add-ins and toppings for flavor and crunch. Before dawn in Bangkok, jok vendors begin the battle to make the juiciest meatballs, the tiniest ginger matchsticks and the liveliest pickled fresh chiles. This recipe, which also makes a great lunch on a chilly weekend morning, is adapted from two cooks: Leela Punyaratabandhu, author of Simple Thai Food, who makes a vendor-style, puddingy jok; and Chrissy Teigen, the Thai-American supermodel, who makes a simpler version, adapted from her mother Vilaluck’s home recipe.
Celery-Leek Soup With Potato and Parsley
This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost grassy taste. It’s worth trying the soup without dairy, then admiring the transformative effect of a splash of crème fraîche or cream, which subdues the louder celery notes.
Lemon-Verbena-Peach-and-Raspberry Soup
Since we started our farm, I've rediscovered many vegetables and herbs that are not quite so mainstream. Lemon verbena is one of them. I'd often heard about it but never quite understood its fascination until we began growing it.''
Liberian Peanut Soup
This Liberian peanut soup, recipe courtesy of Helene Cooper, should satisfy peanut butter lovers, as well as anyone who wants a thick, rich, meaty dish.
Spring Vegetable Soup
You need not (and may not want to) use all the vegetables below at once; try mixing and matching. All measurements approximate.
Sweet Potato and Butternut Squash Soup with Ginger
This silky fall/winter puree tastes rich, though there is no cream or butter in it.
Red Shrimp Chowder With Corn
Miso French Onion Soup
John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore. His wife, Eun Joo Lee, is a vegetarian. He created this soup for her.