251 french soup recipes

French seafood stew (matelote) with canned salmon, prawns, mussels, white fish, and mushrooms simmered in cider-stock broth with basil and lemon: hearty mixed seafood soup.

Silky pureed cucumber soup with a French pistou swirl of basil, garlic, walnuts, Parmesan, and fresh tomato. Light, elegant, and built on leeks and chicken broth.

Quick French chicken with cream of chicken soup, white wine, and Dijon mustard simmered over browned chicken breasts. A weeknight dinner over rice in 40 minutes.

Shortcut beef bourguignon using golden mushroom soup, Burgundy wine, bacon, and whole onions braised until fork-tender. All the French bistro flavor with half the effort.

Earthy lentil soup pureed to velvet smoothness and served with a delicate celery root flan. A French-inspired showstopper that turns humble lentils into fine dining.

French onion soup Burgundy-style with 3 pounds of onions caramelized, simmered with white wine, and topped with Gruyere-crusted toast baked until bubbly and golden.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

Mussel and saffron soup built on the briny steaming liquor with leeks, fenugreek, and a finish of cream. A French bistro classic with deep golden color and shellfish-rich broth.

Billi Bi, the classic French cream of mussel soup with white wine, shallots, heavy cream, egg yolk, and hollandaise. An elegant, velvety bisque served hot or chilled.

Classic French onion soup with slow-browned onions in olive oil, topped with toasted bread and bubbly Gruyere cheese. Simple, warming, and ready in under an hour.

Rich garlic soup pureed with 28 cloves of slow-caramelized garlic, onions, bouquet garni, and cream. A French-style starter that's silky, deeply savory, and surprisingly mellow.

Classic leek and potato soup that pulls double duty: hot with croutons or chilled with milk, chives, and Tabasco for homemade vichyssoise. French bistro basics, two ways.

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.

Tuscan peasant soup with sliced Italian sausage, zucchini, celery, basil, and tomato in a rich beef broth. Slow cooker comfort that perfumes the whole house. Served with garlic-buttered French toast.

Vichyssoise made in the microwave with leeks, potatoes, chicken broth, and cream. This classic chilled French potato leek soup comes together in about 30 minutes without a stovetop.

A refined chilled snow pea soup with fresh tarragon, romaine lettuce, and creme fraiche, pureed silky smooth and strained. Bright spring green color and elegant French-inspired flavor.