5,712 stock recipes

Pureed potato soup with just potatoes, onion, celery, stock, and a bay leaf. Seven ingredients, 30 minutes, naturally creamy without any dairy.

Slow-cooked beets pureed with fresh watermelon and chicken stock into a stunning chilled soup. Just six ingredients create a silky, naturally sweet cold soup with a vibrant magenta color.

A light, golden soup with sweet corn, ribbon noodles, and celery simmered in vegetable stock with a warm hit of turmeric. Just 20 minutes from pot to bowl. Vegetarian and low calorie.

Favourite leek and potato soup is a classic British comfort bowl: sweet leeks, potatoes and onion gently sweated in butter, simmered in stock and pureed velvety smooth, finished with a swirl of yogurt or cream.

A tasty side dish that can go with any meal you enjoy this summer!

Four-ingredient garlic and white bean soup made entirely in the microwave. Eight cloves of mellowed garlic, creamy pureed beans, vegetable broth. High-fiber, low-fat, vegan.

Oven-baked wild rice with wild mushrooms and balsamic onions stirred in partway through. A hands-off vegetarian main with just five ingredients.

Greek manestra cooked in lamb broth with tomato bits and topped with grated Romano cheese. A simple, traditional Greek pasta side dish with just four ingredients.

Cheese tortellini in deeply savory porcini mushroom broth with mixed wild and fresh mushrooms. An elegant 30-minute Italian primo course on a weeknight.

Avgolemono, the classic Greek egg-lemon soup with chicken broth and rice. Silky, tangy, and comforting with just four simple ingredients.

Toasted garlic couscous sauteed in olive oil with chicken broth, cumin, and butter. A pilaf-style method that adds nutty depth in under 15 minutes.

Duck pilaf that makes the most of leftover roast duckling: rice toasted golden, simmered in stock with celery, then baked with diced duck and sweet dried apricots. A smart, savory-sweet second act for last night's roast.

Potted chicken with bacon, butter, and warm spices baked in a water bath until silky. Old-world Irish preserve sealed under clarified butter for an old-school appetizer or sandwich spread.

Butternut squash with carrots and onions glazed in a white miso and orange juice sauce. A vegan side dish with deep umami sweetness, no butter or oil required.

Creamy French Alpine potato soup blended silky-smooth with melted Gruyere, butter, and milk, then poured over toasted bread. A warming Savoyard classic from the mountains of southeastern France.

An elaborate Chinese banquet dish: shark's fin stuffed in bamboo fungi with shrimp-coated crab claws, asparagus, bean sprouts, and crab roe sauce. A multi-component showpiece for special occasions.