No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Soups

Explore 576 recipes, 1 project, 45 articles, 30 galleries, 341 videos, and more

Polenta and Spinach Soup

expand

Broccoli Soup with Yogurt

expand

Skate and Rock Shrimp

Ingredients
  • 4 (12 ounces each) pieces bone-in skinless skate wing
  • Coarse salt and freshly ground pepper
  • 1 cup Wondra flour
  • 4 tablespoons extra-virgin olive oil
  • 3 shallots, finely chopped
  • 6 tablespoons dry white wine
  • 1/2 pound New Zealand cockles, scrubbed
  • 1/2 pound rock shrimp or medium shrimp, peeled and deveined
  • 1 1/4 cups Saffron Citronette Saffron Citronette
  • 1 tablespoon, finely chopped fresh flat-leaf parsley, plus more for garnish
  • 1 bunch arugula
expand

Chicken Consomme

expand

Beef Barley Soup

Other Ideas:
Barley, Main course, Stock
Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 2 pounds beef shoulder, cut into 1/2-inch pieces
  • 2 small yellow onions, peeled and chopped
  • 3 cups Homemade Beef Stock Homemade Beef Stock
  • 1 bouquet garni of rosemary, thyme, and bay leaf
  • 3/4 cup pearl barley
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 1 acorn squash
  • 3 parsnips, peeled and cut into 1/2-inch pieces
  • 1 pound mixed mushrooms, such as cultivated white, cremini, yellowfoot, chanterelle, hedgehog, or black trumpet, cut into 1-inch pieces
expand

Soup For One: Mushroom "Tea"

Time:20 mins
Ingredients
  • 2 cups store-bought mushroom broth (We like Pacific Natural Foods Organic Mushroom Broth)
  • 1 3-inch piece fresh ginger, peeled
  • 3 sprigs fresh dill
  • 3 sprigs fresh mint
  • 3 sprigs fresh thyme
  • 1/2 red or green jalapeno, thinly sliced
  • 2 slices dried porcini mushroom
  • 1 teaspoon coarse salt
  • 2 to 3 tablespoons extra-virgin olive oil
  • 6 ounces assorted wild mushrooms, such as chanterelle, shiitake, and oyster
  • 1/2 shallot, thinly sliced
  • 2 tablespoons white wine (see left)
  • 2 to 3 thin slices red or green jalapeno
  • 1/4 teaspoon fresh thyme leaves
expand

Apple-Butternut Squash Soup

Ingredients
  • 1 tablespoon unsalted butter
  • 1 medium onion, diced
  • 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
  • 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
  • 2 teaspoons coarse salt
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups homemade or store-bought low-sodium chicken or vegetable stock
  • 2 1/2 cups water, plus more if needed
  • 1 jalapeno chile, thinly sliced, for garnish (optional)
  • Sour cream, for garnish (optional)
expand

Soupe au Pistou

Ingredients
  • FOR THE SOUP
  • 1 1/2 teaspoons olive oil
  • 2 cloves garlic, quartered lengthwise
  • 4 cipollini onions, quartered
  • 5 ounces red Swiss chard, stems reserved and cut into 1/2-inch lengths, leaves torn into pieces (1/2 bunch)
  • 1 small butternut squash, (12 ounces), peeled, seeded, and cut into 1/2-inch dice
  • 1 carrot, peeled and cut diagonal into 1/4-inch-thick slices
  • 1 zucchini, cut into 1/4-inch-thick slices
  • 1 cup canned cannellini beans, drained and rinsed
  • 1 cup fresh or frozen lima beans, (optional)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • FOR THE PISTOU
  • 2 cups fresh sorrel or basil, leaves, tough stems removed
  • 1/2 cup walnuts
  • 3 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • Dash freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
expand

Hearty Onion Soup Gratin

Time:1 hour 5 mins
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 2 medium onions, thinly sliced
  • 2 teaspoons fresh thyme
  • Coarse salt and freshly ground pepper
  • 4 cups beef stock
  • 4 small carrots, halved lengthwise
  • 3 baby turnips, peeled and cut into wedges or chunks
  • 4 small dried bay leaves
  • 4 large slices (3/4 inch thick) day-old Tartine Country Bread
  • 8 slices Gruyere, Cantal, or Raclette cheese
expand

advertisement

advertisement

advertisement

advertisement