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The word soup originates from the French wourd soupe ("soup", "broth"). Belly warming and comforting soups such as chicken noodle soup have been used for centuries as a "cure" for the common cold. Cold soups are called Gazpacho and can be refreshing particularly on a hot summer day. Home-made soups tend to be much better than store bought soups which tend to be thing and watery and many contain large amounts of salt.

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Tomato Gazpacho
Tomato Gazpacho

Tomato Gazpacho recipe

Mom's Gazpacho
Mom's Gazpacho

Gazpacho recipe

Kettle River Gazpacho
Kettle River Gazpacho

Kettle River Gazpacho recipe

Yummy Gazpacho Soup
Yummy Gazpacho Soup

Gazpacho Soup recipe

Chili-Tomato Soup
Chili-Tomato Soup

Chili-Tomato Soup recipe

Carrot-Leek Soup with Thyme
Carrot-Leek Soup with Thyme

This creamy, smooth, flavorful carrot and leek soup is perfect when carrots are at their peak. The soup is easy to make and perfect for a light lunch or dinner. Garnished with fresh thyme leaves for an extra touch of flavor and sophistication.

Tom's Bacon Potato Soup
Tom's Bacon Potato Soup

Bacon Potato Soup recipe

Very Creamy Corn-Potato Soup
Very Creamy Corn-Potato Soup

Very Creamy Corn-Potato Soup recipe

Spiced Carrot & Orange Soup
Spiced Carrot & Orange Soup

Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.

Easy Gazpacho
Easy Gazpacho

Gazpacho recipe

Delicious Cold Gaspacho
Delicious Cold Gaspacho

Cold Gaspacho recipe

Cold Minted Pea Soup
Cold Minted Pea Soup

Cold Minted Pea Soup recipe

Beef and Vegetable Soup No. 2 (Instant Pot or not)
Beef & Vegetable Soup No. 2 (Instant Pot or not)

A beef vegetable soup made with homemade stock made one day ahead, featuring tender shredded beef, diced vegetables, and fresh herbs. A comforting and flavorful meal loaded with beefy goodness.

Hazelnut Squash Soup
Hazelnut Squash Soup

Hazelnut Squash Soup recipe

Showing 1 - 16 of 832 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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