160 beef stock soup recipes

Hearty smoked pork and bean soup built from ham hocks, dried pink beans, and beef stock with paprika and sauteed garlic. Partially pureed for a thick, velvety body. Serves 6.

French onion soup with butter-sauteed onions in rich beef stock, topped with toasted bread and Parmesan baked until golden and bubbly.

Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.

Creamy onion and garlic soup thickened with a roux and enriched with heavy cream, white wine, and beef stock. Topped with broiled blue cheese croutons.

Caramelized onions melted into rich beef stock create the soul-warming French soup that's been comforting diners since Les Halles market days in Paris.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Hearty Italian sausage soup with hot sausage, tomato puree, red wine, bell peppers, and fresh herbs simmered in beef stock. Served over rotelli pasta with Parmesan.

Spanish meatball soup (albondegas) with beef stock, tomato sauce, potatoes, carrots, and celery: hearty broth with tender meatballs and chunked vegetables, garnished with green onions.

Quick onion soup with beef stock, cheddar cheese, and toasted French bread. Tender sautéed onions simmer 15 minutes, then broil with cheese for 4 servings.

Slow-cooked onions melt into beef stock sweetened with sugar and enriched with Parmesan for a hands-off crockpot version of classic French onion soup.

Vermouth cream of mushroom soup builds layers of flavor with two pounds of mushrooms, dry vermouth, beef stock, and a finishing splash of aromatic bitters for a grown-up bowl that buries any canned version.

Soupe a l'oignon is the classic French onion soup with deeply caramelized onions, beef stock, vermouth, and cognac, topped with garlic-rubbed bread and broiled Swiss cheese. The bistro standard, done the long way.

Butter-glazed onions simmer with beef stock, white wine, sherry, and garlic in the crockpot for a French onion soup topped with cheese-crusted toasted baguette.

Onion soup topped with Gorgonzola toast instead of the usual Gruyere. Deeply caramelized onions in rich beef stock with thyme and a hit of tomato paste.

Rich cheddar beer soup made with Vermont cheddar, sharp New York cheese, beef stock, and a full bottle of beer. Roux-thickened with celery, leeks, and carrots.

Elegant old-world broth soup with Parmesan-egg dumplings simmered in rich chicken and beef stock with nutmeg and butter. The cheese dough is boiled in cloth, sliced into cubes, and served piping hot.