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Crockpot Vichyssoise

Try this succulent crockpot dish where potatoes and leeks simmer in a creamy sauce all day long.

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Authentic New England Fish Chowder

A delicious and hearty New England fish chowder is packed with flavor. Serve it with some crusty bread aside.

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Kinigawissin (Assiniwi's Vegetable Soup)

Warm up your winter with this exotic soup made of cucumbers, tomatoes and grilled bannock.

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Spiced Beef Stew with Dried Cherries

Several kinds of spices give the stew lots of flavor, butternut squash adds some sweetness, dried cherries give another zing.

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Le Montrachet Lobster Bisque

Le Montrachet Lobster Bisque recipe

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Hot & Sour Seafood Soup (Thai)

Hot and Sour Seafood Soup (Thai) recipe

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Easy Red Cabbage Soup

A delicious cabbage soup made with chicken broth, ham hock and wine vinegar.

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Congee/ Kanji/ Jook/ Rice Gruel

Congee is the Chinese name, Kanji the Japanese, and Jook is the Filipino name, all for the same thing. In English it would be called Rice Gruel or maybe Rice Hot Cereal, but progressively it is referred to by the naturalist health community as Congee. It is a staple of the Ancient Chinese Diet and used to nurse the sick and weak back to health. They say 3 weeks of this will cure ANYTHING! Its because it gives your system such a break that it can use its energy elsewhere to heal what ails you. It has nursed me back to health at least 3 times now and is supposed to be a part of my DAILY diet, according to my Acupuncturist, Betsy. Thank you for saving my life Betsy!!!

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Aegean Sea Chowder (Psarosoupa Kakavia)

A hearty and delicious seafood chowder that will please anyone who loves food from the sea!

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Caribbean Flavor Seafood Soup

Shrimp, Crab Meat & Vegetables in a Savory Broth

Showing 2881 - 2896 of 3205 recipes

Soup Tips

The Stock Market

One of the first lessons of any cooking course is learning how to make stocks. Stocks form the basis of most sauces and soups. A stock is

Cooking with Brains

This afternoon my friend Scott dropped by for a visit. I was busy preparing a creamy spinach soup and soon we were

Excuse Me Waiter, My Soup is Cold!

The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on...

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