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Soup course

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

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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Edamame Corn Chowder

Time:40 mins
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Spiced Tomato Soup

Time:25 mins
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Minestrone Soup

Ingredients
  • 3/4 cup dried cannellini beans (5 ounces)
  • 1 medium leek, white and pale-green parts only, quartered lengthwise, cut into 1/4-inch slices, rinsed well
  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 large onion
  • 1 large rib celery, very finely chopped
  • 2 large ribs celery, cut into 1/4-inch slices
  • 1 medium carrot, very finely chopped
  • 1 bay leaf
  • 2 medium carrots, cut on the diagonal into 1/4-inch slices
  • 1 large onion, very finely chopped
  • 6 ounces small red potatoes (about 7), cut into 1/2-inch pieces
  • 1 medium zucchini, quartered lengthwise, cut into 1/4-inch slices
  • 4 ounces green beans, trimmed, cut on the diagonal into 1-inch pieces (about 1 cup)
  • 1 can (14 1/2 ounces) whole peeled plum tomatoes with juice, crushed
  • 1 bunch (5 ounces) Tuscan kale (also called cavolo nero), stemmed, leaves cut crosswise into 1/2-inch strips
  • 1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)
  • 4 cups Vegetable Stock
  • 1 rind (3 inches) Parmigiano-Reggiano cheese
  • 1 bay leaf
  • 1/8 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • Martha's Pesto
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Spiced Apple Cider Soup with Sweet Potato Dumplings, Quince, and Dates

Ingredients
  • 2 quarts apple cider
  • 9 McIntosh apples, coarsely chopped
  • 5 Gala apples, coarsely chopped
  • 2 tablespoons peeled and chopped fresh ginger
  • 1 1/2 tablespoons black peppercorns, cracked
  • 1 1/4 tablespoons mace
  • 1 tablespoon whole cloves, cracked
  • 2 cinnamon sticks or 1 tablespoon Saigon cinnamon
  • 5 star anise, cracked
  • 2 medium or 1 large sweet potatoes
  • 2 teaspoons coarse salt, plus more, for roasting
  • 2/3 cup plus 1 tablespoon all-purpose flour
  • 1 large egg
  • 3 tablespoons sugar
  • 2 cups sugar
  • 10 star anise, cracked
  • 1 vanilla bean
  • 2 fresh quince, peeled
  • 1 tablespoon grapeseed oil
  • 6 tablespoons pine nuts
  • 1/2 teaspoon sugar
  • 1/4 teaspoon coarse salt
  • 6 fresh dates, pitted and cut into slivers
  • 1/2 cup heavy cream, whipped into soft peaks
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Garlic Bread Soup

Time:40 mins
Other Ideas:
Bread, Eggs, Garlic, Soups
Ingredients
  • 1/4 cup extra-virgin olive oil, preferably Spanish
  • 8 large garlic cloves, mashed to a paste with 1 teaspoon coarse salt
  • 2 cups bite-size pieces stale crusty bread (4 ounces)
  • 5 cups homemade or low-sodium store-bought chicken stock
  • 1 bay leaf
  • Coarse salt and freshly ground pepper
  • 3 large eggs, beaten
  • Flat-leaf parsley leaves, for garnish
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Hearty Pea-and-Spinach Soup

Other Ideas:
English peas, Soups, Spinach, Stock
Ingredients
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 3 1/2 cups homemade or low-sodium store-bought chicken stock
  • 2 pounds fresh English peas, shelled (about 2 cups)
  • 1 pound spinach, tough stems discarded (about 12 cups packed leaves)
  • 2 teaspoons fresh lemon juice
  • Heavy cream, for decorating
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Rick Bayless's Red Chile Seafood Soup

Ingredients
  • 2 tablespoon vegetable or olive oil
  • 3 dried guajillo chiles (about 3/4 ounce), stemmed, seeded, and torn into large pieces
  • 15 ounces diced tomatoes, preferably fire-roasted
  • 1 large white onion, cut into 1/4-inch pieces
  • 2 cloves garlic, peeled
  • 6 cups homemade or store-bought low-sodium chicken, or fish broth
  • 4 medium red-skin boiling potatoes, or Yukon Gold potatoes (about 1 pound), cut into 8 pieces
  • 2 large sprigs fresh epazote, optional
  • Coarse salt
  • 1 pound mussels, scrubbed and debearded, or 2 clams, scrubbed
  • 1 pound fish fillets, such as halibut, mahi-mahi, or catfish, cut into 1-inch cubes
  • 1/2 cup chopped fresh cilantro, for garnish
  • 1 lime, cut into 6 wedges, for serving
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Prosciutto Consomme with Shrimp and Bacon-Poached Eggs

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Autumn Minestrone Soup

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, cut into 1/2-inch pieces
  • 2 stalks celery, sliced crosswise into 1/2-inch pieces
  • 1/2 bulb fennel, cut into 1-by-1/4-inch pieces (about 1 1/2 cups)
  • 2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 2 cloves garlic, finely chopped
  • 1 can (35 ounces) whole tomatoes, lightly crushed
  • 8 cups homemade or store-bought low-sodium chicken stock
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • Coarse salt and freshly ground pepper
  • 2 teaspoons red-wine vinegar
  • 1 1/2 bunches Swiss chard leaves, thinly sliced (about 6 cups)
  • 2 cups cooked tubetti pasta, for serving
  • Freshly grated Parmesan cheese, for garnish
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