Soup Recipes

Florida sweet corn chowder is a creamy Southern soup with rendered bacon, Vidalia onions, red bell pepper, fresh cut corn, and diced russet potatoes simmered in chicken stock and finished with heavy cream.

Simple cod chowder simmers Atlantic cod with russet potatoes and onion in whole milk, finished with fresh chives. A clean New England-style classic ready in under an hour.

Creamy spinach and mushroom soup with Swiss cheese, cream cheese, and a touch of nutmeg. A thick, cheesy vegetable soup that's lighter than it tastes.

Savory pumpkin stew with potatoes, peas, corn, and a mustard-cinnamon-apple cider broth. A vegetarian autumn one-pot that turns sweet pumpkin into something genuinely savory.

New Brunswick chicken barley soup simmers bone-in chicken with pearl barley, carrots, celery, mushrooms, and peas. Maritime Canadian comfort soup that doubles as a complete meal.

Pumpkin ravioli soup, a silky sage-and-thyme pumpkin broth ladled over plump cheese ravioli and dusted with cinnamon. A cozy fall bowl that comes together in about half an hour.

Creamy mushroom scallion soup pureed with chicken broth and cream, finished with whole mushroom slices and a dollop of whipped cream. A silky, elegant soup in 30 minutes.

Green tomato soup with garlic, ginger, and cumin pureed smooth and finished with coconut milk. An Indian-inflected way to use up unripe tomatoes from the late-summer garden, garnished with yogurt, cashews, and cilantro.

Quick Asian-style chicken soup with ginger, green onions, soy sauce, hoisin, and crunchy water chestnuts. A 30-minute leftover-chicken rescue with real flavor depth.

Potato soup with butter dumplings: tender potatoes simmered with celery and parsley, dotted with rich nutmeg butter dumplings, finished with sour cream.

Hearty lentil and brown rice soup with carrots, tomatoes, thyme, and marjoram simmered in chicken broth. Finished with a splash of vinegar and grated Parmesan.

Bermuda grouper chowder, the island's signature soup, simmers fresh grouper into a rich tomato-and-roux broth with potatoes and vegetables. Finished the traditional way with black rum and sherry peppers.

Creamy Northwoods wild rice soup with chicken, ham, carrots, and celery in a half-and-half broth thickened with a butter-flour roux. A Minnesota classic with a splash of sherry.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.

This creamy and tangy soup is loaded with yumminess, and it's quick to make. A delicious side dish to accomplish the main dish.

Hearty beef and vegetable soup with alphabet pasta, loaded with frozen veggies and simmered in a savory tomato-beef broth. Kid-approved comfort in a bowl.