585 soup recipes

Restaurant-style French onion soup with a dual broth of chicken and beef, topped with crusty French bread and broiled Swiss and Parmesan cheese. Freezes for up to 6 months.

Homemade fish broth from fish heads and bones sauteed with onions, leek greens, celery, thyme, and tomato paste. A clean, Italian-style base for soups, stews, and seafood risotto.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

A hunter's venison stew marinated overnight in red wine and vinegar, then braised with mushrooms, pearl onions, crispy salt pork, and gravy. Serve over wild rice with cranberry sauce for a proper game dinner.

Party lemon bisque is a vintage no-bake chilled dessert: lemon gelatin and partially-frozen sweetened condensed milk whipped into a cloud-light mousse over graham cracker crumbs. Tangy, sweet, and built for a crowd.

This delicious thai soup is made with homemade chicken broth, it's packed with deliciousness, and very light.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

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

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.

By adding extra fish such as a lobster per person this will become a meal instead of a soup.

Light chicken and ham soup with courgettes, mushrooms, and a touch of soy sauce, thickened with cornstarch. A quick, low-calorie bowl ready in minutes.

Lamb, lentil, and rosemary soup made from leftover roast lamb stock and bones, simmered with carrots, tomatoes, and earthy lentils. The Mediterranean way to stretch a Sunday roast into Monday's dinner.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Creamy hearts of palm and leek soup blended silky smooth with whipping cream, topped with a fresh garnish of diced tomato, scallion, and hearts of palm.

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.

Tom Yam Goong, the classic Thai hot and sour shrimp soup with lemongrass, galangal, kaffir lime leaves, and a sharp kick of black chili paste.