Soup Recipes

A classic Chinese hot and sour soup with shredded pork, dried shiitake mushrooms, bamboo shoots, ribbons of egg, and white pepper for that signature warming heat. Restaurant-quality at home.

Elegant old-world broth soup with Parmesan-egg dumplings simmered in rich chicken and beef stock with nutmeg and butter. The cheese dough is boiled in cloth, sliced into cubes, and served piping hot.

Cheese potato chowder with cheddar and blue cheese, ready in 30 minutes using instant potato flakes. A creamy, thick soup with sharp cheese flavor and a tangy blue cheese finish.

Chicken and mushroom soup with thinly sliced chicken breast poached in broth, finished with sesame oil and sherry. A quick Asian-inspired clear soup for two, ready in 15 minutes.

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.

A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

Italian sausage and cabbage soup with zucchini, spaghetti sauce, and beef bouillon. A hearty, rustic one-pot soup ready in 40 minutes, topped with grated Parmesan.

Chili bean soup made from scratch with dried pink beans, stewed tomatoes, and chili seasoning. Half the beans get mashed for body, the rest set aside for a second meal.

Slow-cooker German peppered beef soup with red potatoes, carrots, celery, caraway, and dill. A heavy-handed peppery roast turned low-and-slow into hearty winter soup.

Chilled avocado soup with lime juice, chicken broth, and Mexican crema, served cold with salsa fresca. A silky, no-cook Mexican soup with rich, creamy avocado flavor.

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

Bajan black bean soup from Barbados: dried black beans simmered with a ham hock, fragrant with allspice and lemon, finished with cream and an optional splash of dark rum. Caribbean comfort in a bowl.

Ozark-style beef stew slow-simmered with chili powder, cinnamon, cloves, and dried red peppers. A spicy, warmly spiced mountain stew with potatoes, carrots, and tomatoes.

Rustic potato and leek soup thickened with flour and mashed by hand for a chunky, hearty texture. Butter-sauteed leeks, diced potatoes, and milk finished with a pat of butter and fresh chives.

Creole garlic soup with beef broth and dry sherry, topped with bubbly Parmesan garlic toast. Think French onion soup's Louisiana cousin. Ready in 30 minutes.