Soup Recipes

Single-serving miso soup with tofu, scallions and optional wakame. Ready in 10 minutes with just a kettle and a bowl. Low-fat, vegetarian, and deeply savory.

Two kinds of cheddar and beer make this unbelievably delicious cheddar cheese soup recipe a colossal hit on game day or any colder day of the year.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Fassoulatha, the classic Greek white bean soup slow-simmered with olive oil, carrots, celery, and oregano. Vegan, hearty, and finished with a splash of white wine vinegar.

Simple cabbage soup with tomato juice, carrots, onion, and beef bouillon simmered for an hour. Low-calorie, low-sodium, and just one pot to clean.

Pureed broccoli soup with celery, onion, and heavy cream, brightened with lemon juice and a kick of Tabasco. A simple 30-minute cream soup that serves a crowd.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

Hearty ground beef minestrone soup with kidney beans, carrots, green beans, lima beans, and pasta shells in a beefy tomato broth seasoned with Italian herbs.

Mixed bean soup with kidney beans, lima beans, chickpeas, lean ham, tomatoes, and a finishing splash of lemon juice. Hearty enough for a full meal in a bowl.

Traditional Italian chicken broth with handmade passatelli noodles of breadcrumbs, Parmesan, eggs, and nutmeg. A soul-warming Emilia-Romagna classic you can make at home.

Chinese egg drop soup with shredded pork, dried mushrooms, bamboo shoots, and silky egg ribbons in a cornstarch-thickened stock. A hearty homemade version beyond basic takeout.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Lightened-up single-serving Boston clam chowder built on chicken broth and low-fat milk instead of cream, with leek, celery, red potato, canned clams and a handful of shredded spinach folded in at the end. Ready in about 30 minutes.

Elegant pureed soup with apples, maple syrup, cinnamon, lemon, and white wine. Thickened with arrowroot and finished with sour cream. Serve warm for a sophisticated starter or light dessert.

A traditional Welsh leek soup simmered in mutton stock with onions and celery, puréed smooth, and finished with double cream and fresh parsley. Hearty, silky, and steeped in Celtic cooking tradition.

Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.