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Soup course

Explore 448 recipes, 27 articles, 19 galleries, 159 videos, and more

Mushroom Barley Soup

Time:45 mins
Ingredients
  • 3 strips bacon (3 to 4 ounces), cut into 1/4-inch pieces
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • Coarse salt and ground pepper
  • 1 pound button or cremini mushrooms, trimmed and halved
  • 2 teaspoons tomato paste
  • 2 cans (14.5 ounces each) reduced-sodium beef broth
  • 1 cup quick-cooking barley
  • 1 teaspoon dried oregano
  • 1 teaspoon red-wine vinegar
  • 1/4 cup chopped fresh parsley
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Spicy Cold Tomatillo Soup

Ingredients
  • 1 pound tomatillos, hulled and washed
  • 3 garlic cloves
  • 1 serrano chile
  • 1 cup cucumber, peeled, seeded, and roughly chopped
  • 1/4 cup roughly chopped onion
  • 1/4 cup roughly chopped cilantro
  • 1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon coarse salt
  • 1/2 cup plain nonfat yogurt
  • 1/2 cup water
  • 1 small avocado, peeled, pitted, and cut into 1-inch cubes, for garnish
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Gazpacho with Shrimp and Mussels

Ingredients
  • 4 pounds ripe tomatoes, preferably beefsteak, cut into chunks
  • 1 tablespoon coarse salt
  • 12 ounces (about 18) large shrimp, peeled and deveined, tails on, shells reserved
  • 4 cups cold water
  • 1 teaspoon red-wine vinegar
  • 1/2 teaspoon sherry vinegar
  • 1/2 cup Madeira or dry sherry
  • 18 mussels, scrubbed well and debearded
  • 3 garlic cloves, smashed
  • Extra-virgin olive oil, for drizzling
  • 1 tablespoon very thinly sliced fresh flat-leaf parsley, for garnish
  • 1 three-inch piece English cucumber, peeled, seeded, and finely diced, for garnish
  • 1/2 yellow bell pepper, ribs and seeds removed, finely diced, for garnish
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Plum, Raspberry, and Tarragon Soup

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Fish Soup with Lemon Aioli

Time:45 mins
Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 baking potatoes, (8 ounces each), peeled and cut into 1/2-inch cubes
  • 1 small bulb fennel, (about 10 ounces with stalks), trimmed, halved lengthwise, cored, and cut into 1/2-inch dice, fronds reserved for garnish (optional)
  • Coarse salt and ground pepper
  • 1 cup dry white wine
  • 1 bottle (8 ounces) clam juice
  • 4 large egg yolks
  • 1 pound skinless cod fillet, or other white fish, cut into 1 1/2-inch chunks
  • 4 thick slices crusty bread, lightly toasted, for serving
  • Lemon Aioli, for serving
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Mrs. Kostyra's Borscht

Other Ideas:
Beets, Polish, Side dishes, Soups
Ingredients
  • 4 medium beets, scrubbed well
  • Coarse salt and freshly ground pepper
  • 4 dried mushrooms (morels and porcini; about 1/2 ounce)
  • 1/2 cup hot water
  • Homemade Vegetable Stock
  • 1/3 cup coarsely chopped celery leaves
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 garlic clove, finely chopped
  • 1 teaspoon sugar
  • Freshly squeezed lemon juice or citric acid, to taste
  • 1/2 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1/4 cup coarsely chopped dill
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Vichyssoise

Other Ideas:
Cream, French, Leeks, Potatoes, Soups
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Peter's Butternut Squash Soup

Other Ideas:
Broth, Butternut squash, Soups
Ingredients
  • 2 tablespoons unsalted butter, light sesame oil, or olive oil
  • 2 leeks, white and light-green parts only, chopped, reserving dark-green tops for stock
  • Coarse sea salt and freshly ground pepper
  • 1 tablespoon peeled and minced fresh ginger
  • 3 cloves garlic, peeled
  • 1 small handful celery leaves
  • 3 to 4 fresh sage leaves
  • 1 two-inch cinnamon stock
  • 3 whole cloves
  • 3 pounds butternut squash, peeled, seeded, and chopped
  • 1/2 cup apple cider or apple juice
  • 4 cups Peter's Winter Squash, Fennel, and Leek Broth Peter's Winter Squash, Fennel, and Leek Broth
  • 1 tablespoon unsalted butter (optional)
  • Ground cinnamon, for garnish
  • Minced fresh flat-leaf parsley, for garnish
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Jerusalem Artichoke Soup with Wild Mushroom Tortellini

Ingredients
  • 1 pinch saffron
  • 1 pound Jerusalem artichokes, thinly sliced (unpeeled)
  • 1 tablespoon olive oil, plus more for cooking pasta
  • 8 ounces wild mushrooms, coarsely chopped
  • 1 1/2 cups milk
  • 3 large egg yolks
  • 1 1/2 cups heavy cream
  • Coarse salt
  • 2 large eggs
  • Coarse salt
  • 4 large leaves arugula, coarsely chopped
  • 19 1/2 ounces "00" flour
  • 2 cups homemade chicken stock or store-bought low-sodium chicken broth
  • Pinch of salt
  • 1 tablespoon pine nuts, toasted and halved crosswise
  • 1 tablespoon olive oil
  • 2 tablespoons store-bought chestnut puree
  • 2 tablespoons unsalted butter
  • All-purpose flour, for work surface
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Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto

Ingredients
  • 4 tomatillos, peeled and rinsed
  • 2/3 cup fresh cilantro leaves, packed, rinsed well
  • 2 garlic cloves, minced
  • 2 tablespoons freshly squeezed lime juice
  • 1 small white onion, diced
  • 1 jalapeno, diced, plus more sliced for garnish (optional)
  • 1 teaspoon ground cumin
  • One 28 1/2-ounce can whole peeled tomatoes (about 8 tomatoes), drained and crushed
  • 3 ears corn, quartered
  • 4 cups homemade or low-sodium canned chicken stock, skimmed of fat
  • 1/2 ripe avocado, pitted, cut into 1/4-inch-thick slices
  • Nonstick cooking spray
  • Freshly ground pepper
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