994 soppe recipes

Classic French onion soup with caramelized onions, Dijon mustard, and cognac flambe. Topped with toasted bread and broiled Gruyere cheese.

Traditional stovetop split pea soup thickened with a classic butter-flour roux for hearty, stick-to-your-ribs comfort. Old-fashioned technique delivers rich flavor.

Silky blended corn soup with fresh kernels, leeks, and cream. Modern comfort food ready in 40 minutes for easy vegetarian dinners or elegant first courses.

A tasty pea soup that goes well with any other dish you prepare!

Elegant pureed soup with apples, maple syrup, cinnamon, lemon, and white wine. Thickened with arrowroot and finished with sour cream. Serve warm for a sophisticated starter or light dessert.

Silky pureed artichoke soup with cream, lemon juice, and white pepper. Serve it chilled for summer or gently warmed for cooler days.

Fiery chili soup with seared lamb, white hominy, green and red chili peppers, and crushed juniper berries. A hearty, spicy Southwestern-style stew simmered until the lamb is fork-tender.

French-style cream of pea soup pureed with rice, enriched with egg yolks and heavy cream, and garnished with wilted lettuce. An elegant, velvety potage ready in 30 minutes.

Creamy parsnip soup with chicken broth, roasted garlic, and fresh orange juice blended smooth. A naturally sweet winter soup with bright citrus to balance the earthy parsnips.

A tangy Eastern European soup made with beef stock, sauerkraut juice, sour cream, mashed potatoes, and fresh dill. Topped with rye croutons and ready in 25 minutes.

A refined chilled snow pea soup with fresh tarragon, romaine lettuce, and creme fraiche, pureed silky smooth and strained. Bright spring green color and elegant French-inspired flavor.

Velvety cold peaches and cream soup with amaretto and a whisper of nutmeg. A brilliant way to use overripe peaches, and just as good made with canned peaches in winter.

Two whole chickens simmered with leeks, carrots, celery, and fresh thyme yield a crystal-clear broth and tender diced meat. A from-scratch chicken soup that's worth every minute of the 2.5-hour simmer.

Creamy pureed parsnip and carrot soup with half-and-half, fresh herbs, and a crispy bacon garnish. A silky root vegetable soup for cool-weather dinners.

Creamy potato leek soup simmered with celery and onion, finished with heavy cream. A simple, comforting one-pot soup with rich, velvety body.

Roasted green chile soup with Anaheim peppers, red bell peppers, potatoes, and garlic pureed silky smooth. A Southwestern classic strained for a velvety, restaurant-quality finish.