Soup Recipes

Hearty Michigan minestrone with dried lima beans, bacon, salami, cabbage, and fresh herbs simmered in chicken broth. A meaty, Midwestern take on the Italian classic.

This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree.

Vegetarian split pea soup thickened with grated potatoes and seasoned with marjoram. No ham, no stock cubes, just honest ingredients simmered until creamy.

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

San Francisco vegetable soup, a light ginger-sesame broth with bok choy, snow peas, carrot, and red pepper. Vegan, quick, and built to keep every vegetable crisp-tender.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Traditional Spanish black bean soup simmered all day with green peppers, garlic, oregano, bay leaves, and olive oil. Thick, hearty, and naturally vegan. Serve over rice.

A simple slow cooking recipe that will have a hearty soup ready to be eaten when you get home from work.

A velvety Mexican-inspired bisque of yellow summer squash, tomatillos, roasted Anaheim and jalapeno chiles, thickened naturally with corn tortillas. Finished with cool sour cream and crunchy tortilla chips. Ready in 45 minutes.

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.

A classic Yunnan province dish: whole chicken gently steamed for 2 hours with ginger, scallions, and rice wine, producing silky tender meat and a pure, golden broth.

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.

Butternut squash bisque simmered with apples, walnuts, apple cider, and warm fall spices. A creamy autumn soup with optional cheddar and a touch of cream for richness.

Butternut squash and apple soup blends Granny Smith with rosemary and marjoram, thickened naturally with bread cubes and finished with an egg yolk and cream liaison. Pure autumn in a bowl.

A star anise beef and rice noodle soup in the style of Vietnamese pho: a long-simmered oxtail and shank broth scented with charred ginger, star anise, and cinnamon, over rice noodles, beef, and fresh herbs.