Soup Recipes

My favorite as a child growing up in cold Minnesota.

A refreshing change of pace from traditional chicken noodle soup. Using cheese tortellini instead of plain noodles makes for a pleasant and filling take on an old classic.

This is really healthy and is a great way to lose weight.

Authentic Maryland crab soup loaded with lump crab meat, potatoes, carrots, corn, and tomatoes in a savory fish stock. This Chesapeake Bay classic is brothy, chunky, and on the table in 45 minutes.

Many recipes come out of the Caribbean that people either like or hate on first taste. This particular recipe is for a chowder that is excellent.

A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.

Crab, fish and clams are simmered in a deliciously seasoned tomato sauce. Enjoy this flavorful seafood stew with a few slices of crusty bread.

Marrow and cumin soup blends tender vegetable marrow (or courgettes) with potato into a silky, warmly spiced bowl, finished with a swirl of soured cream. A light, thrifty way to use up a garden glut of summer squash.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

Potatoes and onions boil in chicken broth until tender, then get mashed right in the pot and stirred with melted American cheese for creamy, comforting potato soup in 20 minutes flat.

Jellied consomme: a chilled, clear beef broth set with unflavored gelatin and spiked with sherry. An elegant retro summer starter served in cups with curried whipped cream.

Those who enjoy an instant cup of broth but are dismayed by the use of flavor enhancers and the abundance of salt in commercial brands may welcome the chance to make their own soup mix.

Thick, creamy New England-style clam chowder loaded with bacon, new potatoes, and tender chopped clams in a herb-rich cream base. Finished with fresh dill and parsley for a bowl that tastes like the coast.

Tom yum goong, the classic Thai hot-and-sour shrimp soup, fragrant with lemongrass, galangal, and kaffir lime, balanced by fish sauce, chili, and fresh lime. A bright, spicy bowl ready in 15 minutes.

Arugula potato leek soup gets transformed by 4 cups of peppery arugula and a splash of Pernod. A versatile blender soup served hot or chilled, finished with yogurt and fresh greens.

Bacon potato-broccoli soup blends crispy bacon, potatoes and onion into a creamy pureed base, then folds in broccoli florets for a chunky finish. A weeknight bowl with smoky depth and a whisper of curry.