Soup
1040 recipes found
綠豆湯 Lv Dou Tang (Green Bean Soup)
綠豆 - green beans (or mung beans). Chilled green bean soup (also known as mung bean soup), a traditional Chinese soup my mother would ALWAYS make to combat the hot weather. I grew up drinking this over the summer. My mother believed that this is the cure-all for skin: acne, eczema, blotchi-ness - you name it, and this is the cure. I'm not so sure about that, but I can't deny the cooling effect it has! This recipe can vary greatly due to personal preference. I like it mushy and chilled. You can adjust: water level, sweetness, degree of mushiness, to your preference.
Sweet Corn Panna Cotta with Chilled Pea Veloute
This Pea Veloute recipe is made by the lowliest of vegetables - canned corn and frozen peas. But it's become my favourite summertime soup. Serve with sourdough.
BLIMEY-LIMEY WATERMELON-PAPAYA GAZPACHO
Watermelon and papaya pair to make this delicious blimey limey soup complemented by limes that add a tang. The result - a sublime summer recipe!
Cauliflower Soup with Garlic Scapes!
This soup is as simple as the simple path I took towards the healthier me! You can add your own twist to this cauliflower soup and take it to the next level. You can add avocado to add some healthy fats to the soup. Add some raw corn for sweetness or millet to make this soup into a meal. This cauliflower soup with garlic scapes is like a blank canvas for you to paint on! Did you know that cauliflower has over 9 grams of fiber in every 100 calories? Cauliflower is high in antioxidants and it supports body’s detox system. Garlic strengthens body’s immune system and helps to fight coughs and congestion. In the flu season garlic is a must have food to ward off colds and flu.
Leek soup with black rice soba and tofu
This is one of those 5 minute lunches. The leeks are literally cooked in 5 minutes, so are everything else. You just have to do a bit of multitasking, we're not talking about roasting pine nuts here (don't mess with those). It's nutritious, cozy and delicious.
Asparagus Soup With Ricotta Crostini
In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl. Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors. You can skip the ricotta crostini but some kind of crunchy contrast – plain buttered toast, breadsticks or crackers – makes a nice counterpart on the side.
Cold Strawberry Soup or Sorbet with Pomegranate Molasses
Organic strawberries were on sale at my local food co-op, and I had some pomegranate molasses to use up, so I started experimenting and found that blending optimizes the flavors of the individual ingredients.
Perfect Corn Soup
Sweet corn kernels are stripped of their cobs and blended with a lovely amount of homemade corn stock. After straining through cheesecloth, it is thickened on the stove like a custard. Served in the summer evenings or for lunch, I top mine with shaved summer truffle or top with fresh herbs.
Springtime Sweet Potato Soup with Coconut and Lemongrass
A light, fresh soup with minimal ingredients. A splash of cider and perfume from lemongrass (or just a squeeze of lemon) make this a bowl of sunshine. Serve with Sriracha for those who want to add a little heat.
Miso Soup
A basic Miso Soup recipe that can be easily doubled or tripled. It calls for miso paste, which can be found in the Asian section of almost any grocery store.
Sherried Lentil Soup With Sausage and Croutons
Chickpea Soup with Rosemary
This is really simple, delicious and inexpensive. I believe I originally saw this in a La Cucina Italiana about 10 years ago aptly titled Zuppa di Ceci. I have been unable to locate the original recipe. This is my version adapted to my own tastes and using standard US can sizes.
Changua: Colombian Hangover Soup
This changua, Colombian breakfast soup, recipe has the comfort of oatmeal, the satisfying bite of an egg sandwich, and it's essential after a reckless night.
Bright green pea and spinach soup
This is a super quick and healthy soup that you can throw together without using exact measurements. The ingredients are inexpensive and it's great for days you want something light and fresh. Like a hot and satisfying smoothie-in-a-bowl!
Chinese Egg and Tomato Soup
This is a tomato-based soup swirled with wispy scrambled egg, warming ginger and the satisfying umami of soy sauce. This recipe is a must try!
Daal (Lentil Soup)
This lentil soup is the perfect comfort food. Make a huge batch and freeze the rest for later.
Easy Pea-sy Warming Soup
I made this soup one afternoon when I was so exhausted, I didn't even want to cook. At home, we call soups like this 'Runny Nose' soups, because they make your nose run from the hot spices (not to mention the temperature itself!), but I thought a combination of that name and the soup colour would be too much for some - needless to say, this soup perked me up right away and left my tongue tingling pleasantly. Many soup puritans would have me hung, drawn and quartered for adding cornstarch to a soup - but, at the time, i wanted a light (both flavour and calorie wise) and extremely flavourful soup, and so didn't want to add my usual thickeners (potato, lentils, ect). If you are object to the cornstarch approach, the white potato trick is a great sub. I had some strong mushroom stock lying around from a previous mushroom dish, but veggie stock or mushroom stock cubes (if you can find them, a great investment) would do the trick just fine too.
3-in-1 Soup with Flanken and Potatoes
A comforting, delicious, hearty winter meal! I called this flanken potato soup a 3-in-1 soup recipe because it is a soup, a hearty dinner, AND veggies.
Easy Bacon and Bonus Instant Smoky Stock
My favorite method of cooking bacon is baking it on a cookie sheet in a 400-degree F oven for 15 - 20 minutes, which I learned from Cook's Illustrated magazine. It doesn't spatter, and all the bacon cooks so perfectly. Then I discovered the recipe had a huge flavor-building bonus: instant smoky, rich stock.
Pumpkin Soup Served in a Pumpkin (Potage au Potiron)
There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins. My mother would make soup just this way; she served it in the pumpkin, too. We kids looked forward to it every year. Along the way I’ve improved it a little bit. I added the croutons, which I sauté in butter and salt. She didn’t do that. I love soup, and this soup in particular. We usually have Thanksgiving up in the Catskills, at our friends’ house. I always say I’m not cooking, and I end up cooking. This is what I make.
April Bloomfield's Clam Chowder
Fish chowder is the type of dish you might find in England at a country pub or in a fishing village. But the addition of Quahog clams and intensely flavorful Long Island sweet corn makes this particular chowder unmistakably American, and, with its hearty vegetables, bacon, potatoes and cream, a great dish for the Thanksgiving table. I usually like to start cooking early on Thanksgiving and potter around the kitchen, enjoying the warm steamy kitchen and the smells of chowder and pumpkins roasting. It reminds me of what I give thanks for every year: the warmth and comfort of family and friends, who gather around the pot with their bowls.
Simple Homemade Tomato Soup
I used Barefoot Contessa's Easy Tomato Soup recipe as my baseline, but adjusted it to make it less rich/oily.
Pea and Green Garlic Soup
This might just be the quintessential spring soup--fresh peas, green garlic, and mint, pureed with water. It's incredibly light and soothing, and delicious either warm or cold.
All purpose tomato suace
what to do with over ripe tomatoes? great sauce for pizza, pasta or warm addition to sandwiches