Soup Recipes

If you're having guests over, then try serving this succulent seafood dish that will have everyone giving compliments to the chef.

Creamy Irish white onion soup with butter-softened onions, cloves, nutmeg, and a swirl of cream. A gentle, warming soup that's ready in 20 minutes and tastes like a cozy evening by the fire.

Cream of broccoli and pea soup with puréed fresh broccoli, sweet peas, and silky half-and-half. A classic homemade soup smoother than canned and far brighter in color.

Creamy broccoli cheese soup made smooth with Velveeta, blended with milk and flour so it never curdles, then enriched with half-and-half. A quick, velvety comfort-food soup in about 40 minutes.

Big-batch homemade tomato soup base for canning. Fresh tomatoes simmered with onion, celery, parsley, and warm spices, then jarred for shelf-stable winter pantry stock.

Homemade cream of tomato soup made from fresh tomatoes, celery, and onion blended smooth and finished with evaporated milk. The from-scratch answer to the canned red can on the pantry shelf.

Rich In Flavor!! This Onion Soup is excellent on a chilly afternoon!!

Old-fashioned cream of lima bean soup simmered low and slow with butter, paprika, and a touch of cream. Thick, hearty, and full of homestyle comfort in every bowl.

Ham and potato chowder with corn, green peppers, and a creamy flour-thickened milk broth. A hearty stovetop soup that uses leftover ham and pantry staples.

Jokai bableves is a traditional Hungarian smoked pork and bean soup thickened with a paprika roux and finished with sour cream. Hearty, smoky, and deeply satisfying.

Ash reshteh, the classic Persian noodle soup thick with kidney beans, chickpeas, lentils, spinach, fresh herbs, and beets, finished with a tangy whey or vinegar swirl. Pure comfort.

Irish kidney soup, a slow-simmered offal classic with veal or beef kidney, beef stock, sherry, and bouquet garni. The pub-style soup of old Ireland.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

Hearty Irish sorrel soup simmered for an hour with a full pound of tangy sorrel, thickened with breadcrumbs, and enriched with egg yolks and cream. Pure comfort from the Emerald Isle.

Rich onion soup built on a blond roux, loaded with smoky andouille sausage, finished with melted Parmesan and crispy croutons for French onion meets Cajun flair.

Maritime-style seafood chowder brimming with mixed seafood, garden vegetables, and a splash of wine in a creamy bacon-kissed broth that freezes beautifully for make-ahead meals.