Soup
1041 recipes found
Lemony Parsley-and-Egg Soup
Taillevent's Cream of Watercress Soup With Caviar
Wild Mushroom Soup
It's hard to believe, but this rich soup hasn't a drop of butter or cream. It came to us from Jeremy Bearman, the chef at Rouge Tomate, a Michelin-starred restaurant in New York known for its healthy and sustainable menu options.
Puréed Zucchini Soup With Curry
Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.
Roasted Carrot, Parsnip and Potato Soup
This is a creamy, comforting winter soup that is incredibly simple to make. All you need to do is blend together broth and roasted vegetables and heat through. You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips. If you’ve got roasted vegetables on hand, you’ll need about 4 cups.
Spiked Cucumber Soup
I add a little avocado to this cucumber soup to keep it from separating, a trick I learned from Jason Weiner, the chef and an owner of Almond Restaurants. The only requirement is that the soup be perfectly smooth, so use a blender. It should also not be too thick to sip, so add a little water if necessary. And try to keep your ingredients as cold as possible.
Sweet Potato Soup With Ginger, Leek and Apple
This was our favorite recipe test of the soup batch. Inspired by a sweet potato and apple purée I make every year for Thanksgiving, the soup also has savory overtones. For a spectacular finish, garnish each bowl with a squeeze of lime and a sprinkle of medium-hot chili powder or chipotle chili powder.
Fresh Pea Soup With Miso
This simple Japanese-inflected soup has a delicate green flavor and a lovely creamy consistency. Served in small bowls, it makes a perfect beginning to a spring meal. Using white miso (shiro miso) keeps the soup light; red miso (a k a miso) gives it a nutty, more earthy flavor. Both are good. Japanese groceries sell fragrant shiso leaves in tiny bunches, and also offer the best choices for soft, silken tofu.
Soupe au Pistou
Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market. The ingredient list is long, but the labor involved in making this soup is minimal. It tastes best if you make it through step 2 a day ahead.
Beet And Ginger Soup
This beet and ginger soup is a snap to make. Many people believe that beets cleanse the liver and that ginger wards off colds, but even if you give no credence to such beliefs, it doesn't matter: this soup is just plain good to eat. I like to make things easy for myself and do no more than blend drained canned beets with additive- and sodium-free broth and grated fresh ginger. The soup can be wonderful at room temperature, or, if you like your soup piping hot, you can heat everything in a pan. But I never do. I just blend and drink. This must be the quickest route to a restoring bowl or mug of something on record.
Tuscan Bread and Tomato Soup
Although some bread soups are very simple mixtures of bread and broth, the ones I love most are packed with produce. And while the traditional versions of the Mediterranean soups are made with white bread, there’s no reason not to use whole-grain breads in these recipes. I don’t recommend sourdough, however, because the flavor is too strong. Called pappa al pomodoro, this humble mixture of bread, tomatoes, garlic and basil has a luxurious flavor. Although the soup is traditionally made with unsalted Tuscan bread, it works beautifully with any country bread.
Strawberry-Orange Soup
Smoked Fish and Potato Soup With Chorizo
This is a soup that’s especially nice for cold, wet days. It’s like a chowder, but the inspiration is Iberian, modeled after Portuguese or Spanish potato soups enriched with salt cod. Smoked sablefish gives the broth a marvelous flavor, but smoked whitefish, cod, haddock, sturgeon or even smoked trout could be used.
Egg Lemon Soup
The authentic version of this Greek soup is a chicken soup with an egg and lemon enrichment stirred in at the end. But I don’t hesitate to make it using garlic broth, thereby transforming a Greek classic into a refreshing, lemony twist on garlic soup.
Wild Rice and Mushroom Soup
I regretted not making a double batch of this hearty soup when I tested it over the Christmas holidays. Everybody loved the earthy, meaty flavors that the wild rice and mushrooms bring to the broth.
Jerusalem Artichoke Soup With Crispy Sage Leaves
Swiss Chard and Rice Soup
In the late spring and early summer we are surrounded by great big bunches of chard with wide stems and lush leaves, tender leeks, the last of the fava beans, first of the green beans and the first of the summer squash, still small and delicate. In not a lot of time, you can do what the French do: make soup. Rice will bulk up the soup. Though a starchy medium-grain rice like Arborio works, this recipe uses white basmati, which swells to four times its original size when cooked. You could try using brown basmati rice, but the color of the soup will be duller. If you’re looking for an easy way to reduce your calorie intake, these soups will help. They’re filling and light, and make great low-calorie meals. This is a simple and comforting soup that is especially delicious in the spring, when Swiss chard is at its sweetest and most tender.
Fresh Corn and Tomato Soup
Roasted Squash and Ginger Noodle Soup With Winter Vegetables
Purée of Winter Vegetable Soup
Living in France, I was always impressed by the bags of mixed vegetables, called soupe, sold in farmers’ markets and supermarkets alike. The bags usually included an onion, carrots and celery, a leek, a turnip or two and a bouquet garni consisting of a bay leaf, a sprig of thyme and another of parsley. I’ve added root vegetables to this ginger-scented soup, which is inspired by the many simple suppers I enjoyed in the homes of French friends.
Zucchini-Pear Soup
Celery Root and Chestnut Soup With Brussels Sprouts
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.
Green Garlic, Potato and Leek Soup
A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
Cold Tomato-Cilantro Soup
This cold soup made with canned tomatoes suggests (but beats out) gazpacho, and has a huge hit of cilantro. Serve it at a summer dinner parties, or simply paired with a grilled cheese. It’s also incredibly refreshing by itself.