996 soupa recipes

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

McCarthy family fish chowder: New England-style haddock chowder with salt pork, potatoes, onion, and milk. Eight ingredients, one pot, feeds six.

Hot and sour soup with tofu, snow peas, red bell pepper, and water chestnuts in a tangy, spicy broth thickened with cornstarch. A vegetable-loaded Chinese-style soup ready in under an hour.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

Thick, creamy potato soup made with grated potatoes, leeks, Muenster cheese, heavy cream, and a whole stick of butter. No blender needed, just pure richness.

Tomato-based fish soup with haddock, shrimp, leeks, and carrots in a homemade fish stock. The tomato paste and paprika give this hearty chowder its signature pink color.

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

A variation on classic chicken noodle soup, this version is a delightful and creamy dish that combines tender chicken, hearty noodles, and a rich yogurt-based broth. This comforting soup is perfect for a cozy night in and can be easily customized with your favorite herbs and spices.

This soup is a complete meal when served with a green salad and French bread.

Old-fashioned navy bean soup simmered with smoky ham hocks, carrots, celery, and onions. Partially pureed for a thick, creamy body. Soak overnight, simmer low for 3 hours.

Full-flavored borscht in 40 minutes flat, thanks to the pressure cooker. Beets, cabbage, carrots, parsnips, and tomatoes in a rich beef stock with caraway and allspice. Finished with vinegar and sour cream.

Vegetarian Mushroom Noodle Soup with Rhubarb recipe

BLT corn chowder puts bacon, lettuce, and tomato into a creamy potato and corn soup. Made with skim milk and Canadian bacon, it's lighter than it looks and ready in 35 minutes.

Hearty mushroom barley soup with fall-off-the-bone short ribs and fresh dill creates a soul-warming one-pot meal for cold evenings.

Wanted to use up the potatoes and cauliflower I had on hand, and this recipe sounded like a great fit. The soup was creamy and loaded with flavor. I ate my soup with a loaf of Italian bread, delicious!