Soup
1045 recipes found
Changua (Colombian Bread and Egg Soup)
Changua, a simple Colombian bread soup from the dairy-rich mountainous departments of Cundinamarca and Boyacá, has a strong love-hate reputation. It’s known as a hangover cure and often comes served with potatoes in addition to stale bread. Fortunately, the ingredients are inexpensive and the process is simple, making this a low-stakes shot at finding true love. The classic version of this dish is made with milk and water, though more modern recipes often use chicken stock or bouillon in place of the water. It’s tasty either way.
Slow Cooker Italian Wedding Soup
Italian wedding soup has many variations, but it is characterized by a rich broth, hearty greens and bite-sized meatballs. It’s a beloved part of the Italian-American canon, derived from minestra maritata, or married soup, which is not a soup served at weddings, but meaning that meat and vegetables are joined together. For this easy slow cooker version, instead of taking the time to make meatballs, use loose Italian sausage rolled into balls. (If you can’t find loose sausage, buy it in casings and then just cut the casings open, discard them and use the meat inside.) Italian wedding soup often features a small pasta, like couscous or ditalini, which makes for a heartier, less brothy soup. If you are using the optional pasta, use 7 cups of broth instead of 6.
Vegan Sopa de Maní (Bolivian Peanut Soup)
This vegan version of a traditional Bolivian soup is made with a base of puréed peanuts but has none of the heaviness of peanut butter. Instead, it’s creamy yet delicate, hearty without heft. Patrick Oropeza, the chef of Bolivian Llama Party in Sunnyside, Queens, primes the stock with a powder of locoto chiles, gutsier than jalapeños, and quilquiña, an herb that delivers the sunny grassiness of cilantro, with a sly kick. (Both may be found at Latin markets and specialty grocers online.) Then he drops in potatoes, and tubes of penne that are toasted first in a dry pan to draw out their nuttiness and change their texture just enough that they hold firm in the soup. In Bolivia, a bowl of sopa de maní typically comes topped with thick wedges of fried potato, like steak fries. Mr. Oropeza uses matchsticks instead, which fry faster and stay crispy.
Parmesan Cabbage Soup
This warming, nourishing soup, thickened with rice, is full of soft strands of green cabbage. Parmesan is used here in two ways: The rinds are simmered in with the broth, and the cheese is grated and sprinkled on top, adding complexity and body. If you like a kick, you can increase the red-pepper flakes, or leave them out entirely for a supremely gentle broth. Add a squeeze of lemon right at the end if you like your soup on the tart side.
Golden Beet Borscht
Borscht is a name for many different types of soup found across Ukraine, Russia and more broadly Eastern Europe. The ones we know best in the United States are often made from red beets. But this version uses underappreciated golden beets, which are earthier and less sugary than their red cousins. Seasoned with coriander and caraway seeds, it makes a savory, wintry soup. Carrots add a touch of sweetness, while a dash of apple cider vinegar gives it just the right zip. A generous dollop of sour cream or yogurt makes the broth nice and silky. This soup gets better as it sits, so, if you can, make it a day or two ahead of serving.
Coconut Curry Sweet Potato Soup
The secret to this rich, deeply spiced soup is roasting the sweet potatoes and carrots before adding them to the pot. Roasting caramelizes the vegetables, concentrating their flavors and making them particularly sweet, which helps mellow the fiery chiles in the Thai red curry paste. Toasted coconut flakes, fresh sliced chiles and cilantro make a simple but bright and crunchy garnish for this plush soup, which is dense and creamy from coconut milk. The recipe feeds a crowd, and leftovers freeze well for up to three months.
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Moroccan Egg Drop Harira (Vegetable and Legume Soup)
Derived from the Arabic word “harir,” harira translates into “silk,” which describes the consistency of the soup. This version features both lentils and chickpeas, and is finished with a drizzle of beaten egg.
French Onion Soup
In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait. Why You Should Trust This Recipe Sara Bonisteel caramelized nearly 10 pounds of onions to achieve this, the ideal soup. Adapting this from a recipe first published in The Times in 1954, she added both wine and sherry for even more depth of flavor.
Baked Potato Soup
If we’re being honest, a baked potato isn’t really about the potato. It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added. It’s potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and-or serve it with a side salad (though it’s plenty hearty all on its own).
Carrot-Leek Soup With Miso
This light, simple vegetable soup is very quick to put together. A little miso is stirred in just before serving to add depth, and a final squeeze of lime gives brightness.
Butternut Squash Soup
With a combination of squash, onion, garlic and a little spice, this soup is as simple as it gets. Roasting the squash helps concentrate its natural flavors and is a step that can be done a day or two ahead. A splash of rice vinegar adds a tangy sparkle and, if you want a touch more sweetness, you can stir in some brown sugar or honey. Taste your soup before adding any — you may find your squash’s natural sugars offer just the right amount of sweetness for you.
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Moo Palo (Thai Pork Belly Stew With Eggs)
A hearty Thai pork belly and egg stew that's flavored with five-spice powder, star anise, cinnamon, and a paste made from coriander roots, garlic, and salt.
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Tom Yam Pla (Thai Spicy and Sour Soup with Fish)
This recipe for tom yam pla uses a whole fish. The head and bones fortify the stock and the flesh is marinated in fish sauce. The soup is seasoned with chiles, galangal, lemongrass, shallots, tomatoes, makrut lime leaves, lime juice, and culantro.
Spicy Peanut and Pumpkin Soup
This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don’t be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.
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Minty Garlic Scape Soup
Packed with the fresh herbal flavors of mint, parsley, and the garlic scapes themselves, this simple soup can be served cold or warm.
Borsch With Fish
Every Ukrainian family has its own style of borsch. Olga Koutseridi, who grew up in Mariupol, is a historian and collector of Ukrainian recipes; she’s documented more than 70 recipes, including her mother’s “tomato-centric and cabbage-centric” borsch, as well as this version often eaten in Mariupol. Borsch with fish is traditional in southern Ukraine, where Black Sea ports like Mariupol and Odessa have relied on fishing since ancient times. Modern cooks often use canned versions of local species like anchovies, gobies and sprats. With bell peppers and carrots along with the usual beets and cabbage, this soup is hearty and chunky, but also very light.
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Binakol na Manok (Filipino Chicken and Coconut Soup)
This aromatic soup has subtle sweet notes from the coconut, floral hints from the lemongrass, and is slightly bitter from the addition of moringa leaves (also known as the horseradish tree).
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Classic Creamy Carrot Soup
Roasted carrots, simmered carrots, and carrot juice bring forth sweetness.
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Classic Chicken and Rice Soup
The beauty of this comforting classic is all in the details.
Tang Yuan
This Chinese dessert is a favorite for Lunar New Year, or really, any time. Rice flour rounds filled with black sesame are simmered in sweet ginger soup until bobbing and shiny like pearls. When you scoop a dumpling with a spoonful of soup, then take a bite, you first taste the subtly sweet wrapper, which yields like nougat to the soft, toasty, nutty center. Be sure to refill the spoon with soup before the second bite, because you want the ginger’s warmth to play sharp against the rich filling. Making tang yuan is as fun as eating them and nearly as easy. Soft and forgiving, the glutinous rice flour dough is simple to form and patch, no rolling pin needed.
Tang Yuan (Sweet Sesame Dumplings)
This Chinese dessert is a favorite for Lunar New Year, or really, any time. Rice flour rounds filled with black sesame are simmered in sweet ginger soup until bobbing and shiny like pearls. When you scoop a dumpling with a spoonful of soup, then take a bite, you first taste the subtly sweet wrapper, which yields like nougat to the soft, toasty, nutty center. Be sure to refill the spoon with soup before the second bite, because you want the ginger’s warmth to play sharp against the rich filling. Making tang yuan is as fun as eating them and nearly as easy. Soft and forgiving, the glutinous rice flour dough is simple to form and patch, no rolling pin needed.
Pumpkin Soup
This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).
Kimchi Noodle Soup With Wilted Greens
Kimchi jigae, a classic Korean stew, is the inspiration for this spicy, comforting soup. Unlike many soups, this one doesn’t require a lengthy simmer on the stovetop to develop complex flavor, as its ingredients bring complexity: Soy sauce adds umami and kimchi provides pleasant funkiness. Should you want to add shrimp, toss them in with the greens in Step 4, as they only take a minute or so to cook through. While jjigae is traditionally served with white rice, here it is served with delightfully chewy Japanese udon noodles. Although garnishes are always optional, the suggested toppings really take it there, and you should.
Pasta & Chickpea Soup With Miso & Chile Oil
This 15-minute riff on Italian pasta e ceci swaps in white Miso instead of tomato paste and floats some crispy chili oil on. Try this Chickpea Soup recipe!