Soup Recipes

Traditional Spanish almond soup from Castilla la Vieja: ground almonds blended into rich consomme, ladled over toast strips, broiled with Parmesan, and scattered with toasted almonds.

Hearty pasta and lentil soup with mushrooms, tomato paste, garlic, and ground ginger. A thick, protein-rich Italian-style soup that cooks in one pot.

Vegan lentil and tomato soup is a fiber-packed weeknight pot built around red lentils, tomatoes and a cheesy hit of nutritional yeast. Pressure-cooker fast or hour-simmered.

Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.

Honey fruit soup thickens fruit juice with tapioca, honey, and your choice of fresh, canned, or dried fruit. Scandinavian-style sweet soup, served hot or chilled with sliced banana.

Crock pot chicken and noodles, where bone-in chicken slow-cooks into a rich broth, then noodles simmer right in until thick and hearty. A hands-off, stick-to-your-ribs comfort bowl from the slow cooker.

Oyster and spinach soup with pureed oysters, spinach, milk, and half-and-half, finished with broiled whipped cream on top. A rich, velvety bisque-style soup with a golden cream cap.

Potato soup with sweet parsnip and earthy mushroom, browned in butter and thickened with a touch of flour. A chunky, herb-flecked bowl with marjoram and chicken stock at the base.

Light pasta and basil soup with broken vermicelli, toasted pine nuts, and Parmesan in a fragrant chicken broth. A simple Italian-inspired bowl ready in under an hour.

Velvety roasted-color red pepper bisque finished with baby shrimp, bay scallops, and corn. A light, dairy-free puree with a tangy lift from tarragon vinegar and lime juice.

Annie Mae Jones' ham and white bean soup, a simple old-fashioned recipe that uses a leftover ham bone, white beans, and a few aromatics. Thickened with mashed beans the traditional way, no roux or cream required.

Light creamy clam chowder with turkey bacon, no cream and no flour. Self-thickening from blended potatoes for a healthier New England-style chowder.

Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.

Beer and cheese soup blends sharp cheddar with a bottle of ale, mirepoix, mustard, Tabasco, and Worcestershire. A Wisconsin tavern classic with a velvety bite of malty heat.

Vegan lentil and spinach soup with brown lentils, fresh ginger, garlic, tomatoes, and a finishing splash of apple cider vinegar. Hearty plant-based one-pot soup with bright, slightly spiced flavor.

Minted pea and potato soup blends frozen peas, diced potatoes, and dried mint in chicken broth then purees smooth. A quick, vibrant green soup finished with a yogurt swirl.