18 lump soup recipes

One-pot hamburger soup with ground beef, mixed vegetables, tomatoes, mushrooms, and noodles in a beefy tomato broth. A dump-and-simmer weeknight dinner.

Creamy garlic soup simmers a whole bulb of garlic with herbs, then thickens with an egg yolk and olive oil liaison for rich, velvety body. Served with toasted baguette rounds and grated Swiss cheese.

Velvety Spanish-inspired almond soup simmered with chicken stock, celery, garlic, and mace, then puréed and finished with heavy cream. Topped with toasted almonds.

Cream of sun-dried tomato soup thickened with rice flour and infused with a classic bouquet garni. A silky, intensely tomatoey French-style soup that works low-fat or with a swirl of cream.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

This rich, earthy soup has but 100 calories per serving if made with non-fat milk.

Three-ingredient foil-wrapped rump roast braised low and slow with onion soup mix and red wine. Fork-tender beef with a savory, wine-enriched pan sauce.

Today's pot roast braises rump roast with potatoes, carrots, stewed tomatoes, and onion soup mix in a sealed oven bag. Hands-off Sunday supper with no pot to scrub.

Russian-style boiled beef simmered low and slow with marrow bones, root vegetables, dill, and a spice bag. Fork-tender rump roast in a rich, fragrant broth that serves 10.

Fork-tender beef rump roast braised in red wine and sour cream with carrots and onions. A Sunday-worthy pot roast with silky homemade gravy.

Classic German sauerbraten braises rump roast in a 4-day vinegar marinade, then simmers in gravy thickened with crushed gingersnaps and sour cream. Tangy, rich, fall-apart tender.

German sauerbraten marinated four days in spiced vinegar, then slow-braised fork-tender in a sweet-sour gravy thickened with crushed gingersnaps. The classic sweet-and-sour pot roast, here with a lean bison twist.

Dutch oven pot roast braised in beef broth, French onion soup, and Burgundy wine with rosemary, sage, and whole cloves. Fork-tender beef with carrots, potatoes, and onions. Sunday dinner classic.

Traditional German sauerbraten with a four-day vinegar marinade, slow-braised rump roast, and a tangy gingersnap-and-sour-cream gravy. An old-world Sunday dinner worth the wait.

Quick Maryland cream of crab soup with tender lump crab meat in a velvety milk-based broth, ready in 20 minutes.

Maryland crab soup loaded with sweet lump crab meat, Old Bay seasoning, potatoes, corn, green beans, and carrots in a beef and tomato broth. The classic Chesapeake Bay vegetable soup.