Soup Recipes

Old-fashioned creamy asparagus soup with milk, butter, and a flour roux. Tender tips reserved for garnish, stalks grated into a silky base. Six ingredients, full pantry territory.

Classic French onion soup with caramelized onions simmered in rich beef broth, topped with crusty bread and bubbly melted Gruyere broiled to golden-brown. The bistro favorite, made at home.

Velvety Greek cream of green bean soup pureed with carrots and onion, thickened with a buttery roux, and finished with a swirl of butter. Serve with crunchy croutons for a comforting Mediterranean bowl.

Hamburger chowder made in a pressure cooker with ground beef, diced tomatoes, sliced potatoes, and chili powder. A thick, hearty soup ready in about 35 minutes of cook time.

Roux-thickened Creole onion soup loaded with golden onions, three cheeses, cayenne, and herbs, topped with seasoned bread cubes. French onion goes full Louisiana.

Cream of veggie soup made with a butter-flour roux, milk, broth, and whatever mixed vegetables you have on hand, pureed smooth and finished with melted cheese.

New England clam chowder with clarified butter, leeks, celery and Idaho potato in fresh clam juice and heavy cream. Topneck clams give the proper briny depth. Restaurant-style at home.

Vichyssoise is the chilled French leek and potato soup, enriched with heavy cream and half-and-half, finished with snipped chives. Silky, cold, and the original elegant summer first course.

New Orleans-style artichoke oyster soup built on a shallot-butter roux with cayenne, Tabasco, and oyster liquor. Oysters simmer exactly 5 minutes to stay tender, finished with whipped cream.

Cream of artichoke soup with lemon and garlic, simmered in chicken broth and pureed smooth. A velvety, elegant soup with bright citrus notes and no cream needed.

Rich broccoli crevette soup with shrimp, clams, cream, and fresh herbs. A seafood chowder that brings restaurant-quality flavor to your home kitchen.

Creamy broccoli mushroom chowder made with a buttery roux, half-and-half, and a hint of tarragon. A rich, warming soup that comes together in 30 minutes.

Buttery onion soup made with sweet sauteed onions, chicken broth, and melted mozzarella for a creamy, cheesy alternative to classic French onion. A weeknight comfort soup ready in under an hour.

Lanarkshire cheese soup: a traditional Scottish milk-based soup thickened with flour and finished with Stilton. A humble, comforting recipe with roots in the Scottish Lowlands.

Silky smooth cream soup with tender chicken in a buttery roux base. Ready in 25 minutes and rich enough to serve as a main course. Bonus: swap chicken for cheese to make it vegetarian.

A velvety chocolate dessert soup made with grated semi-sweet chocolate, egg yolks, and milk, finished with whipped cream. Serve hot or chilled for an unexpected sweet course.