948 soupa recipes

Egg drop and noodle soup with Parmesan cheese, spinach, and egg noodles in chicken broth. An Italian-inspired twist on classic egg drop soup ready in 30 minutes.

Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.

New England fish chowder with bacon, potatoes, onion, and milk. No cream, no flour, no thickener. The bacon drippings and breaking fish do all the work in this pared-down one-pot classic.

Thai hot and sour shrimp soup (tom yum goong) with lemongrass, kaffir lime leaves, straw mushrooms, and chili paste. Aromatic, spicy, tangy, and ready fast.

Tom Kha Gai, the classic Thai chicken coconut soup with galangal, lemongrass, kaffir lime leaves, and fish sauce. Aromatic, creamy, and bright with fresh lime juice and serrano chiles.

Stove-top cream of pea soup: a 30-minute vegetarian soup of fresh or frozen green peas pureed with butter, onion, and milk. Six ingredients, one pot, supremely simple.

Egg ribbon soup: a 15-minute Italian-style stracciatella with chicken broth, escarole or spinach, beaten eggs swirled into silky strands, and grated Parmesan. Four ingredients, weeknight comfort in a bowl.

Vietnamese sour fish head soup with tangy bamboo, fresh pineapple, and aromatic herbs. A bold, brothy bowl that wakes up your palate.

Duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter. It is used to flavor soups and sauces, as a garnish, and a stuffing. Take a thinly pounded pork chop, veal or chicken cutlet, or even a flank steak. Spoon the precooked duxelles down the center. Roll the meat and then sauté or roast it.

Creamy Dutch leek soup with whole wheat flour, mace, and melted Edam cheese stirred in at the table. Simple, elegant, and ready in 35 minutes.

A delicious and flavorful soup that's made from chicken and lots of vegetables. It's light and tasty.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Pale green cucumber soup blended smooth with chicken broth and tangy sour cream. Refreshing chilled gazpacho with lemon, garlic, and customizable toppings bar.

A very easy and great tasting soup made with parsley leaves and a bit of cayenne pepper.

Biersuppe is a classic German beer soup thickened with browned butter and flour, warmed with cinnamon, and enriched with egg yolks and milk. Served with toasted bread in 30 minutes flat.

A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.