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Soup course

Explore 449 recipes, 27 articles, 19 galleries, 161 videos, and more

Summer Corn Chowder

Ingredients
  • 4 teaspoons bacon, cut into 1/4-inch dice
  • 1 small onion, peeled and cut into 1/4-inch dice (1 cup)
  • 2 ribs celery, strings removed, cut into 1/2-inch dice (3/4 cup)
  • 8 sprigs thyme
  • Salt and freshly ground pepper
  • 3 cups homemade or low-sodium canned chicken stock, skimmed of fat
  • 3 ears yellow corn, kernels removed (about 2 1/2 cups)
  • 5 ounces small fingerling potatoes, cut into 1/2-inch-thick slices
  • 1 poblano chile, seeded and cut into 1/2-inch dice
  • 1 1/2 cups half-and-half
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New England Clam Chowder

Ingredients
  • 6 strips bacon, cut into 1-inch pieces
  • 2 ribs celery, strings removed, cut into 1/4-inch dice
  • 1 cup small pearl onion, peeled
  • 3 tablespoons all-purpose flour
  • 2 cups unsalted clam juice
  • 4 small Yukon Gold potatoes, (about 1 pound), peeled and cut into 1/2-inch dice
  • 2 dried bay leaves
  • 1/4 teaspoon freshly ground black pepper
  • 5 large sprigs fresh thyme
  • 8 pounds quahog clams, shucked, liquid reserved, and chopped into 1/2-inch pieces
  • 2 fresh ears yellow corn, kernels removed
  • 2 1/2 cups milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1 tablespoons dry sherry, (optional)
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Cold Tomato-Buttermilk Soup

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Mixed Mushroom Soup

Ingredients
  • 1 ounce dried porcini mushrooms
  • 2 tablespoons olive oil
  • 2 leeks, halved lengthwise, thinly sliced and rinsed
  • Coarse salt and ground black pepper
  • 1 garlic clove, minced
  • 1 pound assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped
  • 1/2 teaspoon fennel seeds
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • 1/2 cup marsala wine (optional)
  • 4 cups vegetable broth
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Carrot Soup

Other Ideas:
Carrots, Fit to Eat, Soups
Ingredients
  • 1 tablespoon unsalted butter
  • 1 onion, coarsely chopped
  • 1 pound carrots, peeled and chopped
  • 2 cups freshly made or store-bought carrot juice (16 ounces)
  • One 14 1/2-ounce can low-sodium canned chicken stock, skimmed of fat, plus more for thinning, if desired
  • 1/2 teaspoon ground cumin
  • 1 tablespoon honey
  • 2 teaspoons coarse salt
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons half-and-half (optional)
  • Chopped fresh chives, for garnish
  • Ground cayenne pepper, for garnish
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White Bean and Escarole Soup

Other Ideas:
Escarole, Italian, Navy beans, Soups
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Asparagus Soup

Other Ideas:
Asparagus, Soups, Spinach
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Thai Chicken Soup

Ingredients
  • 4 cups chicken stock
  • 2 kaffir lime leaves
  • One 3-inch piece lemongrass, thinly sliced
  • One 3-inch piece fresh ginger, peeled and grated
  • 3 scallions, trimmed and julienned
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1 small fresh red Thai chile pepper, seed and ribs removed, and sliced crosswise
  • 1 cup shiitake mushrooms, stems removed and sliced
  • 1 tablespoon Thai fish sauce
  • Coarse salt
  • 1/2 cup thinly sliced carrots
  • 1 cup fresh cilantro leaves, plus more for garnish
  • 1/2 cup bean sprouts
  • Juice of 1/2 lime, plus lime wedges for garnish
  • Mint leaves, for garnish
  • 2 cooked boneless skinless chicken breast halves, shredded
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Minestrone

Ingredients
  • 2 teaspoons olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium shallot, finely diced
  • 3 cloves garlic, minced
  • 3/4 teaspoon freshly ground pepper
  • 3 tablespoons finely chopped fresh oregano
  • 1 tablespoon finely chopped fresh marjoram
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh rosemary
  • 1 stalk celery, cut into 1/4-inch pieces
  • 2 medium carrots, (about 5 ounces), peeled and cut into 1/2-inch pieces
  • 1 eggplant, (about 14 ounces), cut into 1/2-inch pieces
  • 1 red bell pepper, (about 7 ounces), cut into 1/2-inch pieces
  • 1 zucchini, (about 8 ounces), cut into 1/2-inch pieces
  • 8 cups Homemade Chicken Stock, or low-sodium canned
  • 2 fourteen-and-a-half-ounce cans whole peeled tomatoes
  • 1 cup canned cranberry beans, drained and rinsed
  • 6 ounces colored pasta shells, cooked
  • Parmesan cheese, for garnish (optional)
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Manhattan Clam Chowder

Ingredients
  • 3 cups water
  • 2 dozen cherrystone or littleneck clams, scrubbed (2 cups clam meat)
  • 2 tablespoons extra-virgin olive oil
  • 3 ounces pancetta, sliced 1/2 inch thick and cut into 1/4-inch dice
  • 1/2 red onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 large garlic cloves, minced (1 tablespoon)
  • 1/4 teaspoon red-pepper flakes
  • 1 1/2 tablespoons Marsala wine (optional)
  • 1 can (28 ounces) whole plum tomatoes, strained, juices reserved, tomatoes finely chopped
  • 1 potato, preferably Yukon Gold, peeled and cut into 1/2-inch dice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh oregano
  • Coarse salt and freshly ground pepper
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