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Soups

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

Miso Soup with Tofu and Kale

Ingredients
  • 5 cups water or unsalted vegetable broth
  • 2 scallions, white and light-green parts only, thinly sliced
  • 2 teaspoons grated fresh ginger
  • 1 garlic clove, thinly sliced
  • 3 tablespoons light-colored miso
  • 2 teaspoons low-sodium soy sauce
  • 3 ounces kale, trimmed and shredded
  • 6 ounces firm tofu, drained, cut into 1/2-inch cubes
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Kale, White Bean, and Sweet Potato Soup

Ingredients
  • 1/2 cup dried cannellini beans
  • 2 sprigs fresh rosemary
  • 1 small onion, cut into quarters
  • 1 head garlic
  • Salt
  • 1/2 cup tubetti (small tube-shaped pasta)
  • 1 tablespoons olive oil
  • 2 small leeks, rinsed, white and light-green parts cut in half lengthwise and thinly sliced
  • 1 sweet potato, peeled and cut into 1/2-inch cubes
  • 1 bunch kale (3/4 pound)
  • 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1/2 teaspoon freshly ground black pepper
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Yucatan Lime Soup with Chicken and Tortilla Strips

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Tortilla Chicken and Acorn Squash Soup, Part 3

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Finished Chicken Tortilla Soup and Garnish

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Chicken-Tortilla Soup

Ingredients
  • 1 1/4 pounds boneless skinless chicken breast halves (3 to 4 pieces)
  • 2 cups cilantro stems and sprigs plus 2 tablespoons finely chopped cilantro
  • Two 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat
  • 3 cups water
  • 1 1/2 tablespoons corn oil
  • 4 plum tomatoes
  • 2 small onions, halved lengthwise (unpeeled)
  • 4 garlic cloves (unpeeled)
  • 1/2 teaspoon coarse salt
  • 1 1/4 cups fresh or frozen corn kernels
  • 3/4 cup rinsed, drained canned chickpeas
  • 5 fresh corn tortillas (5 1/2-inch diameter), cut in 1/4-inch-wide strips
  • 1/2 small avocado
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon minced jalapeno
  • 3 tablespoons reduced-fat sour cream
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Mexican Chicken Tortilla Soup

Ingredients
  • 3 teaspoons vegetable oil
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup diced tomatoes with liquid (from a 15-ounce can)
  • 4 teaspoons chili powder
  • Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
  • Coarse salt and ground pepper
  • 3 corn tortillas, cut into thin strips
  • 1/2 avocado, thinly sliced
  • 2 ounces cotija cheese, crumbled (1/3 cup)
  • 1/4 cup fresh cilantro leaves
  • 1 scallion, thinly sliced
  • Lime wedges, for serving
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Watermelon Gazpacho

Ingredients
  • 5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped
  • 1/2 cup cranberry juice
  • 1 cup peeled, seeded, and diced cucumber
  • 1 cup diced celery (about 2 stalks)
  • 3/4 cup diced red bell pepper (about 1 pepper)
  • 1/4 cup diced red onion
  • 1/4 cup fresh mint leaves, minced
  • 1/4 cup fresh parsley, minced
  • Juice of 1 lime (about 3 tablespoons)
  • 1 1/2 tablespoons sherry vinegar
  • 1 tablespoon jalapeno pepper, minced
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