455 vegetable broth recipes

A universal cream soup formula: butter, onion, potato for body, chicken broth, and any steamed vegetable you like, pureed silky and finished with heavy cream.

If you want to get rid of your cold, try this hearty soup that will warm up your body and your day!

Hearty chicken stew with mushrooms, carrots, and radiatore pasta simmered in a sage-seasoned broth. A comforting one-pot meal using cooked chicken for speed.

Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.

Blender vegetable soup with chicken broth, sour cream, and lemon juice. Serve it chilled on hot days or warm for a quick, creamy pureed soup any time.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

Leftover turkey simmered with egg noodles, mixed vegetables, garlic, and poultry seasoning in a rich broth. A warming 45-minute soup that turns Thanksgiving leftovers into the best meal of the weekend.

Hearty chicken vegetable noodle soup made from a whole simmered chicken with tomatoes, corn, zucchini, mushrooms, and egg noodles. From pot to bowl in about an hour.

Potato vegetable chowder with diced ham, mixed vegetables, and a creamy milk-based roux seasoned with thyme. A hearty, thick soup ready in 30 minutes.

Easy turkey soup with elbow macaroni, frozen mixed vegetables, and a surprising splash of orange juice concentrate. A fast weeknight soup ready in 35 minutes.

Lobster chunks poached in herbed chicken broth with fresh mushrooms and garden vegetables, finished with lime juice. A light, elegant seafood dish ready in 30 minutes.

Quick 30-minute chicken rice soup using leftover cooked chicken, frozen mixed vegetables, and minute rice. One skillet, six servings, zero fuss for busy weeknights.

Hearty chicken and cabbage soup with carrots, celery, and vegetable juice, simmered low in a Dutch oven. Paprika-seared chicken adds smoky depth to this warming, veggie-packed bowl.

Pork schnitzel pounded thin, breaded with paprika-spiked crumbs, and pan-fried golden, then served with a creamy sour cream and dill pan sauce. A weeknight take on the German tavern classic with an Eastern European twist.

Loin of veal braised in butter with mushrooms, tomatoes, and marjoram, finished with a truffle sauce made by soaking chopped truffles in cognac for 1-2 hours. Serves 8.

A hearty one-pot stew with diced chicken, elbow macaroni, tomatoes, and mixed vegetables simmered in chicken broth. Cozy, filling, and ready in under an hour.