Search
by Ingredient

1,801 soup recipes

ready in 30 to 60 minutes

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.

Recipe NOT List Recipe NOT List™ - disabled
Augusta's Chilled Tomato Soup with Basil Cream
Augusta's Chilled Tomato Soup with Basil Cream

Augusta's Chilled Tomato Soup with Basil Cream recipe

Chilled Green Pea Soup
Chilled Green Pea Soup

Chilled Green Pea Soup recipe

Daddy's Creamy Broccoli Soup
Daddy's Creamy Broccoli Soup

Creamy Broccoli Soup recipe

Dave's Cream of Broccoli Soup
Dave's Cream of Broccoli Soup

Dave's Cream of Broccoli Soup recipe

Tomato Gazpacho
Tomato Gazpacho

Tomato Gazpacho recipe

Chicken and Corn Chowder
Chicken & Corn Chowder

It was 20 degrees here in the south and my hubby was stuck working out in it so I wanted to make a nice hot soup for when he came home. This soup is a hearty bowl of goodness and was loved by the whole family!

Judi's Tomato Florentine Soup
Judi's Tomato Florentine Soup

A southwest version of a classic American tomato soup. Serve with cornbread or garlic toast!!

All Time Avgolemono Soup
All Time Avgolemono Soup

All Time Avgolemono Soup recipe

Kettle River Gazpacho
Kettle River Gazpacho

Kettle River Gazpacho recipe

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

Very Creamy Corn-Potato Soup recipe

Vegan Cream of Broccoli Soup
Vegan Cream of Broccoli Soup

Vegan Cream of Broccoli Soup recipe

Hot and Sour Mushroom Soba Soup
Hot & Sour Mushroom Soba Soup

Hot and Sour Mushroom Soba Soup recipe

Garlic Gazpacho
Garlic Gazpacho

Garlic Gazpacho recipe

Showing 1 - 16 of 1801 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...

more kitche tips & tricks