Soup
1041 recipes found
Tangy Red Lentil Soup With Niçoise Olives
Spicy Chorizo and Red Lentil Soup with Kale
This recipe, adapted from “The Alaska from Scratch” Cookbook," by Maya Wilson, transforms a brothy lentil soup into a spicy, warming main dish with the addition of fresh Mexican-style chorizo and chopped kale. This simple winter dinner also features carrots, which grow unusually sweet in Alaska's summer light and temperatures, and are a root-cellar staple. Sweet or spicy Italian sausage works well as a substitute for the chorizo.
Mushroom-Farro Soup With Parmesan Broth
This dish is layered in earthiness and umami thanks to its ingredient list: farro, dried and fresh mushrooms, shallots and Parmesan broth. Farro is a rustic grain, hearty enough to maintain its integrity and stand up to a long simmer. Similar to arborio rice, pearled farro readily releases its starch as it cooks, thickening the broth and marrying the ingredients in a blissful union. A pinch of fennel pollen at the end is a classy move, though absolutely not mandatory.
Wild Mushroom Broth With Buckwheat Noodles
Turkish Pumpkin Soup
This is an intriguingly sweet winter squash soup, based on a recipe by Ghillie Basan from her wonderful book, “Classic Turkish Cooking.” The sweetness comes from the squash itself and the allspice and cinnamon, with the addition of only a teaspoon of honey or sugar. The sour and spicy yogurt and chile garnish make a great flavor contrast.
Burned Toast Soup
The cookbook author Jennifer McLagan developed this recipe for a simple toast soup, a rustic dish that stretches leftover bread into a comforting meal, after tasting an upscale version of it at a restaurant in Paris. She includes it in her 2014 cookbook, "Bitter: A Taste of the World's Most Dangerous Flavor." The recipe requires thorough and severe toasting: The bread should turn black along its edges and deep brown all over. Use thickly sliced bread, so it's not carbonized all the way through, and the ratio of burned bread to deeply toasted bread will work in your favor. Once the bread soaks up the bacon-infused stock and is blitzed with milk and mustard, all of its intense, smoky flavor will mellow.
Lemon-Grass-Ginger Soup With Mushrooms
Hot and Sour Soup with Shrimp (Tom Yum Goong)
Miyeok Guk (Seaweed Soup)
People eat miyeok guk on birthdays to celebrate not just their own birth, but their mother’s sacrifice as well — which is why it is often known as birthday soup. This miyeok guk (ME-yuhk gewk) forgoes the more common beef broth for mussels and an aromatic base of onion, garlic and anchovies. Though not traditional, the addition of parsnip, for sweetness and umami, yields a broth with body, like the kind you would get with the usual brisket. Scooped out of their shells, mussels become little morsels in the soup, nuggets of briny joy.
Oyster-and-Shiitake-Mushroom Soup With Shrimp
Youvarlakia Avgolemono (Lemony Greek Meatball Soup)
Avgolemono is a Greek egg and lemon mixture that’s tangy and silky, and used to thicken sauces and soups. In the United States, most versions of avgolemono soup brim with grains of rice and chunks of chicken. In this recipe, a riff on youvarlakia avgolemono, ground chicken and rice are rolled into meatballs, then simmered in the broth, making the whole thing heartier without losing the soup’s characteristic brightness. Many recipes for youvarlakia call for ground beef, and, if you like you can substitute that here. Note that because of the eggs in the broth, leftovers do not freeze well.
Southwestern Pea Soup
Pasta Fagioli
Cold Tomato Soup with Farro
Farro’s role in this gazpacho of sorts (without the traditional bread thickener), is that of a garnish. It contributes texture and substance to the light summer soup. I spoon about 1/4 cup of the cooked wheat berries into each bowl and also add diced cucumber. The farro sinks, the cucumber floats. When you get to the bottom of the bowl, you’ll find some lingering grains of farro enrobed in the delicious, tangy soup.
Spiced Shrimp And Carrot Soup
Chilled Cucumber Soup With Avocado Toast
A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer. The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient. Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture. You could serve this with nothing more than some crusty or toasted bread on the side and be satisfied, but a topping of soft avocado dressed with a little lemon juice and feta cheese fills out the meal nicely. And the muted green colors of avocado toast and cucumber soup look as cooling as they taste.
Summer Tomato and Basil Soup With Farro
Mushroom Udon Noodle Bowl
Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.
Red Tulip's Goulash Soup With Dumplings
Clam Chowder
Ribollita (Tuscan Bread Soup)
Tuscan Bread and Tomato Soup (Pappa al Pomodoro)
Pappa means pap, which is what this soup is. If you ever needed proof that stale bread needn’t go to waste, this soup is it. And this stale bread recipe can be made with canned tomatoes, so you can make it throughout the year. When the weather is hot, you can serve this at room temperature.
Bess Feigenbaum’s Cabbage Soup