656 nice soup recipes

Pineapple fish chowder with shrimp, saffron, star anise, and a splash of sherry. A tropical twist on classic seafood chowder served over rice.

Roasted acorn squash soup with garlic, wild rice, and a kick of cayenne. A cozy single-serving bowl that's vegan-friendly and loaded with warm spice.

White gazpacho is the Spanish ajo blanco-style cold soup with almonds, cucumber, green pepper, and bread. No tomatoes, just creamy almond-cucumber refreshment for hot summer days.

Rice poblano soup, a Mexican green chile soup of pureed roasted poblanos blended into chicken broth with rice, shredded chicken, and cream. Ladled over melting Monterey Jack at the bottom of the bowl.

Garlic head soup built on three whole simmered bulbs blended into a brothy base with barley, wild rice, potatoes, carrots, and mushrooms, herbed with thyme, rosemary, and dill.

Korean chicken soup with ginger, garlic, and gochujang in a sesame-rich broth, finished with toasted sesame seeds and scallions. A warming weeknight bowl with rice cooked right in.

Authentic Chinese hot and sour soup with pork, wood ear fungus, black mushrooms, bamboo shoots, tofu, and silky egg ribbons. The classic restaurant favorite made at home.

Creamy scallop and corn soup blended smooth with fresh ginger, rice wine, and scallions. A silky Asian-inspired bisque finished with cream and butter.

Hearty tomato soup with cooked rice, tender carrot, celery, and a base of canned tomatoes thickened with whole wheat flour and finished with milk. A creamy 30-minute one-pot soup that fills a bowl properly.

Mexican chicken soup with fresh lime juice, cilantro, red bell pepper, and rice in a bright broth. Tomatoes stirred in off the heat to keep them fresh. Quick and light.

Sole stuffed with crab, shrimp and mushrooms baked in a mushroom sauce topped with cheese.

A succulent dish made with savory pork, chopped onions and juicy tomatoes.

A modernize and healthified version of this quick and easy reduced fat casserole that has been sized for two servings.

Ratatouille and cod stew with eggplant, zucchini, bell pepper, and crushed tomatoes in clam broth. A Provencal-style fish stew loaded with vegetables, served over rice.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.

Chicken and shrimp gumbo with okra, mustard greens, collard greens, and a custom Cajun seasoning blend thickened with browned flour. A lighter take on gumbo with no oil-based roux and loads of greens.