948 soupa recipes

Italian chicken escarole soup with homemade broth simmered from chicken pieces, onion, celery, and parsley, strained clear, then finished with chopped escarole and grated cheese.

Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.

Puree of broccoli florets with cream is a velvety French-style side dish: quickly blanched broccoli pulsed smooth, enriched with heavy cream, and seasoned with fresh nutmeg. Bright green, elegant, and ready in under 30 minutes.

Cream of cauliflower soup blends mashed cauliflower into a buttery half-and-half base with onion, celery, parsley, and a pinch of nutmeg. Silky comfort soup ready in 20 minutes.

Italian lamb cacciatore braises cubed lamb shoulder with garlic, rosemary, sage and a splash of vinegar for a rustic, hunter-style one-pot stew. Tangy, tender, and deeply aromatic.

Golden squash and carrot bisque: yellow summer squash, carrots, and onion puréed smooth and enriched with evaporated milk. A vibrant, make-ahead chilled soup.

Chilled cream of cucumber soup with sour cream, fresh dill, and parsley. A cool, refreshing summer starter that's better made the day before. No fuss, no stove time after dinner.

Citrus soup frappe: a chilled, lightly jellied dessert soup of orange, raspberry, and lemon juices laced with red wine, Sauterne, and kirsch. A vintage Continental starter or palate-cleansing finale.

Danablu soup: Danish blue cheese melted into a chicken broth and roux base, finished with cream and topped with whipped cream and parsley. Elegant first course.

Yellow pepper soup blends sweet roasted yellow peppers, raw cashews and shallots into a silky golden vegan soup. Dairy-free creaminess without any milk or cream.

Iced strawberry soup with fresh berries, English cucumber, lemon yogurt, light rum, and mint. Pink chilled summer starter that doubles as a boozy brunch refresher.

Gazpacho verde is a chilled Spanish green soup of spinach, arugula, cucumber, and scallions blended with lime juice and olive oil. Vivid, herbaceous, and fully vegan.

Hortosoupa is a Greek pureed vegetable soup made with potatoes, onions, carrots, celery, and ripe tomatoes, finished with a drizzle of olive oil at the table. Naturally vegan, deeply comforting.

Vegetable miso soup brightened with sweet green peas, scallion, jalapeño, garlic, and dulse seaweed. A fresh, 30-minute twist on the classic Japanese starter.

Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.

Homemade turkey stock from giblets, neck, and wing tips simmered with onion, garlic, bay leaf, and herbs. The Thanksgiving gravy foundation that turns the bird's offcuts into liquid gold.