Soup Recipes

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Creole bouillabaisse layers fish, shrimp, and oysters into a roux-thickened broth with tomatoes, white wine, and cayenne. A New Orleans take on the French seafood classic.

Hungarian-style chilled cherry soup with whole cherries, red wine, cinnamon, cloves, and lemon, thickened with quick tapioca and topped with sour cream. A classic Eastern European summer starter.

Old-fashioned beer soup, the German Biersuppe: warm beer whisked with egg yolks, sugar, and butter into a frothy, custardy bowlful. A 19th-century breakfast or supper finished with parsley and paprika.

Refined split pea soup with fresh sorrel, ham hock, lemon, and cream, puréed silky smooth and strained. Serve it piping hot in winter or well chilled as an elegant summer starter.

Singapore-style soup noodles in a shrimp-shell broth with pork, shrimp, mung bean sprouts, and vermicelli, garnished with crab, cucumber, and scallions. Rich Southeast Asian seafood noodle soup.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Creamy acorn squash soup with warm spices (mace, ginger, cinnamon), pureed smooth with chicken broth, then simmered with ditalini pasta and topped with sweetened sour cream.

Excellent as a cold remedy and as a starter to an Indian meal.

Creamy seafood chowder loaded with tender imitation crab, potatoes, and tomatoes in a velvety milk-based broth ready in under 40 minutes for cozy weeknight comfort.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

From-scratch asparagus soup built on a stock made from the tough ends. Blended asparagus stems and leeks, optional cream, finished with whole tender tips and lemon zest.

Velvety pureed avocado soup simmered with cumin, coriander, and garlic, then studded with brined green peppercorns for a sharp, peppery bite. Creamy, savory, and completely unexpected.

Southwest corn chowder blends fresh sweet corn with poblanos, serranos, and cream into a smooth base, then folds in crisp blanched potato, jicama, and bell peppers for texture.

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.

Simple homemade chicken soup with diced chicken, carrots, celery, and onion in a quick chicken bouillon broth with fresh parsley. Comfort food in an hour.