Soup
1040 recipes found
Okroshka
The cold soup from Russia
Fresh Kelp Pasta
The Kelp puree in this Pasta recipe adds a mild sweetness and salty minerality that tastes of the sea. It's works great as a base for a cold seaweed salad.
ChefSteps' Genius Roasted Onion Cream
A brighter (and vegan) recipe for an alternative to traditional onion cream—for all your soups, sauces, and sides. Adapted slightly Chef Steps.
Avocado-Cucumber Soup
This simple but elegant soup graced the table at one of the monthly luncheons held by the Thursday Afternoon Cooking Club, an organization of Wichita, Kan., women that has been meeting since 1894. Each month, the 24 women of the club gather over their best tableware to share recipes and cooking tips. English cucumbers work well for this recipe, but cucumbers fresh from the garden are a great choice if you have them. The soup could also be blended and served chilled in small cups and passed around on a tray for a cocktail party.
Billi Bi
Craig Claiborne, who brought this amazing cream of mussels soup to The Times in the 1960s and refined it over the years with his longtime kitchen collaborator Pierre Franey, once called it "the most elegant and delicious soup ever created." It is also one of the easiest to make. Use wine to steam open some mussels beneath a blanket of aromatics and use the resulting stock as a base for cream. Add the mussels and perhaps a grind of pepper. "One of the sublime creations on Earth," Claiborne wrote. Find more Times classic recipes.
Bachelor's Gazpacho
You don't have to be single, or male, to appreciate this authentic classical treasure.
Unbelievably Quick Black Bean Soup
If you're looking for an incredibly fast yet delicious soup, look no further. Instead of chopping and cooking all the ingredients for traditional black bean soup, use a jar of salsa instead, preferably fire-roasted. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/unbelievably-quick-black-bean-soup
Ed Levine’s Matzo Ball Soup
A recipe for the classic Jewish dish.
Inside Out Sweet Mochi Soup (紅豆湯小圓子)
Called Hong Dou Tang (red bean soup) xiao yuan zi, this recipe involves cooking adzuki beans until they fall apart, then adding sugar and glutinous rice balls.
Caldo Verde
This recipe proves the point that the sum is greater than the parts. Who knew that potatoes, kale, chorizo, a little garlic and water could produce something so hearty, full of flavour and satisfying. This is what to make when you only have a few hardy winter vegetables to hand and a crowd to feed. Easy, cheap and fabulous.
Smoky roasted tomato and red pepper soup
Crock Pot Vegetable Stock
In an effort to eat better, and maybe stock up on some winter soups, I present to you this vegetable stock. It’s made in a crock pot, and it couldn’t be easier. I always keep a sealable baggie full of vegetable scraps in my freezer, and recently my brother, Dane, called me to ask how to make vegetable stock from a similar baggie of vegetables that he had in his freezer. This reminded me that my bag was pretty much full, from carrot peels, onion butts and leftover pieces of zucchini, broccoli, garlic and whatever else I happened to throw in there, so it was time for me to make stock, too. It really doesn’t matter what vegetables you have, as long as you can fill up a 1 gallon baggie of whatever it is. Just toss it all in the crock pot (no need to thaw it out), add a bay leaf and 8 to 10 cups of water, then let it simmer on low for 8-10 hours (or on high for 4-5 hours, but I prefer the flavors of a low, slow stock). The color and texture of your stock will vary depending on what you have in your crock pot. For example, I had a few leftover bits of purple carrot in my stock, so it was a lovely dark brown color. The longer you let your stock bubble away for, the darker it will be, so consider that when you make yours. You can certainly make this in a stock pot on the stove, if you like – just bring it to a simmer, cover and allow it to cook for 3 hours or so. I do think that the crock pot is the best way to go about it, though, and considering how easy and waste-free the method is, I don’t see why everyone wouldn’t try it!
Five-Ingredient Feel Good Soup
Really, there are six ingredients, but since basil is added as a garnish, I thought I could get away with that alliteration. Miso is definitely the star of this recipe. And why shouldn't it be? It’s a rich, low-sodium, vegan flavouring for soups, sauces, dressings and more, plus it’s got a ton of microbiotics that aid digestion as a result of the fermentation process. This soup is so easy on the stomach. I relied on it 100% to get me out of my post-holiday slump, and I'm sure it will work wonders for you as well.
Tortilla Soup With Roasted Cauliflower 'Rice'
This is not exactly authentic, but I wanted to add a vegetable to my tortilla soup, to make it more of a dinner in a bowl, so I decided to shave cauliflower, toss the ricelike pieces with oil and chili powder, and roast it. I loved the addition of the spicy roasted cauliflower to each bowl of soup, along with the tortilla crisps that I toasted in the microwave rather than frying. You can make this soup even more substantial by adding eggs (see the variation that follows the recipe).
Orange-Scented Winter Squash and Carrot Soup
I was looking around for new approaches to winter squash and found a wonderful looking recipe in “Plenty More,” the latest collection from Yotam Ottolenghi, for roasted butternut squash with buckwheat polenta. The squash was seasoned with allspice, cardamom, and orange peel, among other things, and I was inspired to try these seasonings in a soup. I tied the spices, herbs and orange peel into a cheesecloth bag and simmered them in the soup to great effect. The essence of orange is especially appealing.
Minestrone With Giant White Beans and Winter Squash
The inspiration for this minestrone was a bag of Rancho Gordo Royal Corona beans that I have had in my pantry for a while. Royal Coronas are large white European runner beans that are similar to Greek gigandes but bigger, richer and sturdier. They are about twice the size of a lima bean and, unlike many other large white beans, the skin doesn’t slip off when you soak them. If you substitute limas I would not soak the beans, but if you use the Royal Coronas, do soak them to shorten the cooking time. The beans are downright meaty and the soup is a hearty one. I didn’t even feel the need to add pasta or rice to this substantial minestrone.
Chard Stalk, Celeriac and Leek Soup
Hold onto your chard stalks! Recently I came upon a recipe in a Provençal cookbook for a gratin made with chard stalks and celeriac. I used the combination for a purée, which I served at Thanksgiving dinner to great acclaim. I took the same idea and made it into a blended soup, this time adding a potato and a bunch of leeks for added flavor and body. The soup is incredibly satisfying, but quite light.
Savoury Asian Oatmeal with Soy Vinaigrette
What I miss about winter are the cozy nights and warm, hearty meals -dad’s fried tofu and pork cracklings served with soy vinaigrette and mum’s huge batch of lugaw, a Filipino rice porridge, which I admit going seconds for and okay, maybe even thirds at ungodly hours. I love it so much that not even the wall-penetrating summer heat can stop me from satisfying my craving for Filipino comfort food! This led me to this humble oatmeal bowl, and in doing so also lessened the amount of work, ingredients and time without sacrificing the flavours reminiscent of the tangy soy vinaigrette and savoury lugaw. Oh, and if you’re worried about missing the crunchiness of fried tofu and pork cracklings, you can simply add fried garlic like I did!
Fideo Soup
This recipe for fideo soup, or sopa de fideo, is a savory and comforting Mexican noodle soup, made with vermicelli pasta and cooked in a tomato broth.
Seared Broccoli and Potato Soup
This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It’s a technique inspired by Andrew Feinberg of Franny’s restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we’ve added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.
Chicken Star Noodle Soup
Chicken noodle soup recipe from scratch. Rice star noodles, carrots, kale, red peppers and chicken in broth, seasoned with mint. A classic revisited with seasonal veggies. 500 stars!
Creamy Leek and Apple Soup with Garam Masala
This creamy leek and apple soup is simple to make, but an earthy, complex antidote to Fall’s cooler temps. The homemade lends substance and the Garam Masala gives the soup an unexpected twist of global flavor. It’s both familiar and new, the best kind of combination.
Celeriac, Apple and Tarragon Soup
Celeriac, sweetened by apple, marries perfectly with the anise flavor of tarragon to create a soothing, satisfying cold weather soup.
German Spaetzle Recipe
My father and his parents were born in the small town of Schwäbisch Gmünd in Germany, and because of that I have been lucky enough to enjoy real German food right here in Los Angeles all my life. My Oma (grandmother in German) who is going on 96 was kind enough to share some recipes before her memory started to fade. Here is a real authentic German Spaetzle recipe that can be accompanied with a heavy dish like Rouladen or can be smothered with butter and a white cheese of your choice (my favorite is Danish Butter) for a simple meal. It requires a Spaetzle maker that can be found on Amazon or any other specialty kitchen site. I have heard that you can use a colander, ricer or just slowly pour it using the back of a spoon but I have not tried those methods (and heard some make a mess) so I recommend getting a Spaetzle maker for $6! My family has 2 makers and we used a not so common looking one when taking the pictures but its the same method for all.