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Soup course

Explore 449 recipes, 27 articles, 19 galleries, 159 videos, and more

Mushroom Soup

Ingredients
  • 3/4 cup dried Polish or porcini mushrooms (about 3/4 ounce)
  • 6 tablespoons unsalted butter
  • 3 medium leeks (about 1 pound), white and pale-green parts only, finely chopped and rinsed well
  • 6 tablespoons all-purpose flour
  • 3/4 cup medium sherry, such as amontillado
  • 5 cups homemade or low-sodium store-bought chicken stock
  • 1/2 teaspoons finely chopped fresh thyme
  • 2 pounds assorted fresh mushrooms, such as cremini and white
  • Coarse salt and freshly ground pepper
  • 1 cup heavy cream
  • 1 cup whole milk
  • Chervil Cream
  • Tiny Croutons
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Classic Fish Chowder

Ingredients
  • 1 ounce (2 tablespoons) unsalted butter
  • 3 thin slices fatback, rinsed, or 2 slices bacon
  • 4 stems fresh flat-leaf parsley, tied, plus more, finely chopped, for garnish
  • 1 fresh bay leaf
  • 1 large russet potato, peeled, cut into 1/2- to 3/4-inch dice
  • 3 cups Fish Fumet
  • 1 pound white fish, such as cod, haddock, or pollack, cut into 1 1/2-inch pieces
  • 1 cup whole milk
  • 2 teaspoons coarse salt
  • Freshly ground pepper, for serving
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Tuscan Tomato Soup

Ingredients
  • 1/4 cup olive oil
  • 4 tablespoons (1/2 stick) butter
  • 4 carrots, peeled and finely diced
  • 4 stalks celery, finely diced
  • 3 medium onions, finely minced
  • 3 quarts canned tomatoes with juice or 14 large, ripe fresh tomatoes, peeled, seeded, and coarsely chopped
  • 1/2 cup finely chopped parsley
  • 6 leaves fresh basil, optional
  • Salt and freshly ground pepper
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Sarge's New England Clam Chowder

Ingredients
  • 15 pounds quahog clams (about 3 inches each), cleaned
  • 2 1/4 pounds steamer clams, cleaned
  • 1 pound razor clams, cleaned
  • 1 tablespoon white wine
  • 3 bay leaves
  • 1/2 teaspoon whole peppercorns
  • 1/4 pound salt pork, cut into 1/4-inch pieces
  • 1/4 pound bacon, cut crosswise into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 3 pounds medium Yukon Gold potatoes, partially peeled and cut into quarters
  • 2 large sweet onions, cut into 1-inch pieces
  • 1 small bulb fennel, trimmed and thinly sliced lengthwise (1/2 cup)
  • 1 clove garlic, minced
  • Coarse sea salt and freshly ground black pepper
  • 4 tablespoons unsalted best-quality butter, plus more for serving
  • 1 teaspoon fresh thyme leaves
  • 6 cups heavy cream
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon Peter Luger's Old Fashioned Steak Sauce
  • 1/4 teaspoon Old Bay seasoning mix
  • 5 capers
  • 5 drops Worcestershire sauce
  • Sugar
  • Chopped chives, for garnish
  • Flat-leaf parsley, for garnish
  • Oyster crackers, for garnish
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Tortellini Soup with Peas and Spinach

Time:15 mins
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Beet-and-Cauliflower Soup with Dill

Time:1 hour 5 mins
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Bouillabaisse

Ingredients
  • 3 pounds fish heads and bone from nonoily fish, such as sole, flounder, snapper, or bass
  • 2 leeks, white and light-green parts, plus dark-green leaves for bouquet garni
  • 8 sprigs fresh tarragon
  • 8 fresh sprigs flat-leaf parsley
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1 can whole plum tomatoes (28 ounces)
  • 2 tablespoons olive oil
  • 4 small carrots, peeled, cut into 1/4-inch dice
  • 4 stalks celery, cut into 1/4-inch dice
  • 2 small onions, peeled, cut into 1/4-inch dice
  • 4 cloves garlic, peeled, minced
  • 1 teaspoon sweet paprika
  • 8 sun-dried tomato halves (dry, not packed in oil)
  • 1 teaspoon saffron strands
  • 1/2 teaspoon turmeric
  • 2 teaspoons harisssa (hot chili paste)
  • 6 dried fennel branches
  • Peel from 3 oranges
  • 3 lobsters (1 1/2 pounds each)
  • 3 pounds mussels, scrubbed and beards trimmed
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 medium baking potatoes (about 2 pounds), peeled
  • 4 pounds total fish fillets, such as halibut, red snapper, and monkfish, cut into 1 1/2-inch pieces
  • 2/3 cup Rouille
  • 1 loaf French bread, sliced into rounds and toasted
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Black Bass Bouillabaisse with Trofie Pasta

Time:1 hour 45 mins
Ingredients
  • For the broth:
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, crushed
  • 6 cups water
  • 1 cup dry white wine
  • 2 celery stalks, chopped
  • 1 fennel bulb, chopped
  • 2 whole black bass or sea bass (about 3 pounds each), filleted, head and bones of 1 reserved, flesh cut into 1-inch strips
  • 1 can (28 ounces) whole tomatoes, preferably San Marzano, drained and chopped
  • 5 parsley sprigs
  • 3 thyme sprigs
  • 1 dried bay leaf
  • 1/2 teaspoon whole black peppercorns
  • 1/8 teaspoon saffron threads (kalustyans.com)
  • For the bouillabaisse with pasta:
  • 5 fingerling potatoes, sliced into 1/4-inch-thick rounds
  • 1 large tomato, seeded and finely chopped
  • 1 teaspoon fresh lemon juice
  • Coarse salt
  • 12 ounces trofie (twisted pasta)
  • Garnish: flat-leaf parsley sprigs
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Asian Chicken Soup

Time:20 mins
Ingredients
  • 5 1/2 cups reduced-sodium free-range organic chicken broth
  • 1 tablespoon grated ginger (from a 1-inch piece)
  • 1 clove garlic, thinly sliced
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 4 ounces soba noodles or whole-wheat spaghetti
  • 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
  • 1 medium red bell pepper (ribs and seeds removed), cut into bite-size strips
  • 1 cup snow peas, sliced 1/2 inch on the diagonal
  • 1 to 2 teaspoons fresh lime juice (from about 1 lime)
  • 2 scallions, thinly sliced
  • Coarse salt
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Asian Chicken Soup

Other Ideas:
Asian, Cuisine, Dish type, Meal, Soups
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