Soup
1045 recipes found
Creamy Wild Mushroom and Parsnip Soup
Plum and Red Wine Soup
You could also call this ruby-colored, jam-like soup a compote. Look for plums with deep red flesh.
Slim Vichyssoise
Cucumber Soup
The guests are hungry, and dinner's not yet on the table. You could set out a tray of cheese and crackers. But if surprise and delight drive your menu choices (keeping an eye, all the while, on simplicity and efficiency), there are other options, like this velvety cucumber soup.
Carrot-Tahini Soup With Coriander, Turmeric and Lemon
Here's a simple carrot soup with loads of garlic and lemon for punch, with some tahini puréed in at the end. It is tangy, nutty, very creamy and intensely flavored, like liquid hummus with a gentle sweetness.
Blender Cucumber Yogurt Soup With Cumin and Paprika
This is so refreshing that I like to pour it into a glass and drink it as I would a lassi.
Purée of Asparagus Soup
By now, those of you who follow my work have seen a number of simple pureed soups that begin with onions, potatoes and leeks. Here’s another one. The beautiful pale green soup is all the more fragrant because I use the asparagus trimmings for the broth.
Norwegian Pumpkin Soup
I call my soup Norwegian Pumpkin Soup, but not because it emanates from Norway. It's just that I add to the cooked and blended pumpkin a couple of cupfuls of Norwegian Jarlsberg cheese; if you wish to turn this into Swiss Pumpkin Soup, no geographical sleight of hand is needed. You just use Gruyère. Either way, the sweet nuttiness of the mild, deep-flavored cheese adds depth and tone (and protein) to the pumpkin.
Dill Soup
This creamy puree can be served hot or cold, so it makes a great summer soup.
Chilled Yogurt Soup With Spinach and Chickpeas
I don’t know if you can call a cold soup comforting, but that’s the word that this soup brings to my mind.
Sweet Potato Soup With Feta and Za’atar Oil
Cucumber Soup With Soy and Scallions
For hot days, you can’t beat this take on cucumber soup, which blows away the “classic” dairy-based version.
Creamy Cabbage Soup With Gruyère
This is a creamy soup that has no cream in it. I can’t think of a more comforting meal to eat on a cold winter night. The Parmesan rind intensifies the cheesy flavor without adding more cheese.
Garlic Soup With Quinoa and Snap Peas
Traditional garlic soup might include pasta, potatoes or toasted bread. I decided I wanted more protein and less refined grain for this last-minute dinner, so I used some leftover quinoa that I had in the refrigerator.
Forager’s Soup
This simple soup, packed with greens, is adapted from “Forgotten Skills of Cooking,” by Darina Allen (Kyle Books, 2009). It’s ready in 20 minutes, or can even be made in advance, for a creamy soup that warms and comforts while being highly versatile. Use any spring greens you like, whether sorrel, dandelion greens or chives. And make it vegetarian by using vegetable stock, and omitting the chorizo bits.
Creamy Leek Soup
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious. You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche. But I found it utterly satisfying with no further enrichment.
Cabbage and Parmesan Soup With Barley
A comforting soup with texture and bulk provided by barley. Parmesan rinds, simmered here in the same way that a ham bone might be used in France or Italy, contribute great depth of flavor to this wonderful, comforting soup. I love the added texture and bulk provided by the barley.
Lettuce and Potato Soup
This is what the French do with the outer leaves of lettuce that are too tough for a salad. The soup is good hot or cold.
Provençal Vegetable Soup With Basil
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, it does not need a meat-based broth. To keep the soup green and fresh looking, some of the vegetables are cooked separately and added to the pot just before serving. A generous spoonful of garlicky basil pistou in each soup bowl gives the soup its bright sunny character.
Parsnip and Carrot Soup With Tarragon
A fragrant soup that lets the flavor of the vegetables shine through. Parsnips contribute sweetness and texture to this fragrant soup. I used water, not stock, and the flavor of the vegetables shines through.
Lima Bean and Porcini Soup
Cold Cherry Soup
Many versions of cold cherry soup originated in Hungary and Poland, where cooks would use sour cherries and a lot of sugar. Traditional cherry soups also are made with sour cream and heavy cream, and sometimes they are thickened with flour. I like this lighter version, which is made with drained yogurt instead of cream.
Lettuce and Green Garlic Soup
Use a flavorful broth — chicken or vegetable — to enhance the subtle flavors in this thick, comforting soup, which uses lettuce as a main ingredient. Rice thickens the soup and it’s all puréed with an immersion blender.
