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Soups

Explore 574 recipes, 1 project, 45 articles, 30 galleries, 341 videos, and more

Spicy Sweet-Potato Soup

Ingredients
  • 1 1/4 teaspoons ground cardamom
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon ground cinnamon
  • 1/3 teaspoon chili powder
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 leeks, white and pale-green parts only, roughly chopped, washed well (1 cup)
  • 1 large onion, cut into 1/4-inch dice
  • 4 sweet potatoes, cut into 1/2-inch dice
  • 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch dice
  • 2 carrots, cut into 1/2-inch dice
  • 3 quarts Basic Chicken Stock
  • Coarse salt and freshly ground pepper
  • Radish sprouts, for garnish (optional)
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Minestrone with Collard Greens and White Beans

Time:40 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • Coarse salt and ground pepper
  • 2 tablespoons tomato paste
  • 1 pound (about 2 bunches) collard greens, stalks removed, leaves coarsely chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red-pepper flakes
  • 2 cans (19 ounces each) white beans, rinsed and drained
  • 1 can (14 1/2 ounces) diced tomatoes, in juice
  • Grated Parmesan, for serving (optional)
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Winter Minestrone

Ingredients
  • 1/2 pound dried cannellini beans
  • 1 dried bay leaf
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 carrot, peeled and sliced crosswise 1/4 inch thick
  • 1 celery stalk, sliced crosswise 1/4 inch thick
  • 2 teaspoons finely chopped fresh rosemary
  • 3 teaspoons finely chopped fresh thyme
  • 1 cup whole canned tomatoes, with their juice, crushed
  • 1 pound butternut squash, peeled and cut into 1/2-inch cubes
  • 1 medium russet potato, cut into 1/2-inch cubes
  • 1 bunch kale (preferably Tuscan), thick stems removed and leaves cut crosswise into 1-inch ribbons (about 8 cups)
  • 3-inch piece Parmigiano-Reggiano cheese rind, plus grated Parmigiano-Reggiano, for serving
  • 1 tablespoon coarse salt, plus more if needed
  • 1/2 teaspoon freshly ground pepper, plus more if needed
  • 2 teaspoons finely chopped fresh sage
  • 1/4 teaspoon crushed red-pepper flakes
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Spiced Chickpea and Tomato Soup

Time:25 mins
Ingredients
  • 3 garlic cloves, minced
  • 3 dried hot red chiles, chopped, or 1/2 teaspoon red-pepper flakes
  • 1 teaspoon ground coriander
  • 3/4 teaspoon coarse salt
  • 1/8 teaspoon caraway seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 1/2 cups crushed canned tomatoes, with juice
  • 1/2 cup drained jarred roasted red peppers, rinsed
  • 3 1/2 cups homemade or low-sodium store-bought chicken stock
  • Sour cream, for serving
  • Parsley sprigs, for garnish
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Creamy Tomato Soup

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Creamy Tomato Soup

Ingredients
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 3 26 1/2-ounce boxes vacuum-packed crushed tomatoes, or 10 cups canned crushed tomatoes
  • 5 1/4 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 3 sprigs fresh oregano, plus more for garnish
  • 1/2 cups half-and-half
  • Salt and freshly ground black pepper
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Split-Pea Soup

Other Ideas:
Peas, Soup course
Ingredients
  • 8 black peppercorns, cracked
  • 3 sprigs thyme, plus more, chopped, for garnish
  • 2 sprigs flat-leaf parsley, plus more, chopped, for garnish
  • 1 dried bay leaf
  • 2 tablespoons safflower oil
  • 2 medium carrots, cut into 1/2-inch pieces
  • 2 celery stalks, cut into 1/2-inch pieces
  • 1 large onion, cut into 1/2-inch pieces
  • 2 tablespoons minced garlic (6 cloves)
  • 1 ham steak (7 ounces), cut into 1/2-inch pieces
  • 1 1/2 teaspoons coarse salt
  • 1 pound split peas
  • 8 cups water, plus more if needed
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Chilled Bloody Mary Soup with Crabmeat

Other Ideas:
Crab, Horseradish, Soup course
Ingredients
  • 6 ripe tomatoes
  • 4 large red bell peppers, seeded
  • 2 large green bell pepper, seeded
  • 2 cucumbers, peeled and seeded
  • 3 celery, strings removed
  • 1 small clove garlic
  • 1 small red onion
  • 3 tablespoons olive oil
  • Juice of 2 limes, or to taste
  • 4 tablespoons Worcestershire sauce
  • Salt and freshly ground black pepper
  • Tabasco sauce, to taste
  • 2 tablespoons freshly grated horseradish, or to taste
  • 1/2 cup vodka, (optional)
  • 1 pound jumbo lump crab meat, picked over for shells and cartilage
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Italian Vegetable Soup

Ingredients
  • 2 tablespoons olive oil
  • 3 yellow onions, chopped
  • 3 cloves garlic, finely chopped
  • 1 stalk celery, chopped
  • 5 cups tomato juice
  • 1 1/2 pounds small white potatoes, halved
  • 1 cup dry white wine
  • 4 sprigs thyme
  • 1 small celeriac, peeled and cut into 1/2-inch pieces
  • 2 carrots, peeled and cut into 1/2-inch pieces
  • 1 small bulb fennel, cored and chopped
  • 16 ounces canned whole tomatoes, peeled, seeded, and coarsely chopped, juice reserved
  • 1 (4-ounce) Parmigiano-Reggiano rind
  • 1 small head escarole, very thinly sliced
  • 1/4 cup roughly chopped flat-leaf parsley
  • Salt and freshly ground black pepper
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Golden Beet Soup

Ingredients
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 medium leeks, white and pale-green parts only, halved lengthwise, cut into 1/4-inch half-moons, and rinsed well
  • Coarse salt
  • 2 bunches small golden beets (about 3 pounds with greens) peeled and cut lengthwise into 3/4-inch wedges (about 5 cups)
  • 1 bunch medium carrots (about 8 carrots; 12 ounces), peeled and cut on the diagonal into 1/2-inch pieces
  • 1/2 yellow bell pepper, ribs and seeds removed, flesh cut into 1/2-inch pieces
  • 7 cups homemade or low-sodium store-bought chicken stock
  • 2 tablespoons fresh lime juice, plus 1 teaspoon fresh lime juice, plus lime wedges for serving
  • Freshly ground pepper
  • 8 chives, cut into 1-inch pieces, for serving
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