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Soup course

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

Pappa al Pomodoro

Ingredients
  • 3/4 cup thinly sliced leeks, white parts only
  • 4 pounds ripe tomatoes (6 to 8 large)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic (2 teaspoons), finely chopped
  • 2 1/2 cups cubed peasant bread, crust removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 20 leaves fresh basil, torn into pieces
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Tomato-Bread Soup

Time:40 mins
Other Ideas:
Bread, Italian, Soups, Tomatoes
Ingredients
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 large yellow onion, diced small (2 1/2 cups)
  • Coarse salt and ground pepper
  • 2 garlic cloves, minced
  • Red-pepper flakes (optional)
  • 3 pounds very ripe tomatoes, cored and coarsely chopped
  • 6 ounces day-old crusty bread, thick crusts removed, torn into 1-inch pieces (4 cups)
  • 1/4 cup fresh basil leaves, torn if large
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Creamy Broccoli Soup

Time:30 mins
Other Ideas:
Broccoli, Main course, Soups
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Pureed Spinach-Potato Soup

Time:25 mins
Ingredients
  • 2 tablespoons unsalted butter
  • 1 onion, cut into 1/2-inch pieces
  • 3 garlic cloves, minced
  • 1 1/2 pounds (about 5 small) Yukon gold potatoes, peeled and cut into 1/2-inch pieces
  • 1/4 cup dry sherry or white wine
  • 2 cans (each 15 1/2 ounces) chicken broth
  • 2 bunches (about 1/4 pounds) spinach, tough stems removed, leaves rinsed well and dried
  • Coarse salt and freshly ground pepper
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Lentil Vegetable Soup

Ingredients
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 onion, chopped (3/4 cup)
  • 2 carrots, peeled and chopped (3/4 cup)
  • 2 celery stalks, peeled and chopped (2/3 cup)
  • 3 garlic cloves, minced (1 tablespoon)
  • 1 tablespoon coarse salt
  • 1 small tomato, chopped (1/3 cup)
  • 1 tablespoon tomato paste
  • 2 cups brown or green lentils
  • 1/2 teaspoon dried thyme
  • 1 small bay leaf
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups chicken broth or vegetable broth
  • 4 cups water, plus more if needed
  • 2 teaspoons red wine vinegar
  • Garlic Croutons, optional
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Bread Soup

Other Ideas:
Country bread, Soups
Ingredients
  • 1 1/2 cups chopped mixed fresh herbs, such as marjoram, thyme, basil, mint, arugula, and Italian parsley
  • 2 medium zucchini, cut into 1/2 inch dice
  • 8 ounces green beans, tops and tails removed and cut into 1-inch lengths
  • 1 pound russet potatoes, peeled and cut into 1-inch chunks
  • 2 ripe tomatoes, peeled and coarsely chopped
  • 1 spanish onion, cut into 1/2-inch dice
  • 1 teaspoon red pepper flakes
  • 1 clove garlic, crushed
  • Coarse salt
  • 2 (1-inch) thick slices Italian peasant bread, torn into small pieces
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
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Broccoli Cream Soup

Other Ideas:
Broccoli, Main course, Soups
Ingredients
  • 5 tablespoons unsalted butter
  • 1 medium onion, chopped (about 1 cup)
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 4 cups Basic Chicken Stock, plus more as needed
  • 1 head broccoli (about 1 3/4 pounds), trimmed and cut into florets; peel and cut stems crosswise into 1/2-inch-thick pieces
  • Coarse salt and freshly ground pepper
  • 1/2 cup heavy cream (optional)
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Squash and White-Bean Soup

Ingredients
  • 3 tablespoons olive oil
  • 1 celery stalk, strings removed, cut into 1/2-inch pieces (about 1/2 cup)
  • 1 medium onion, diced (about 1 cup)
  • 1 garlic clove, minced
  • 1 1/2 pounds (about 2 cups) butternut squash, peeled and seeded, flesh cut into 3/4-inch cubes
  • 1 cup canned diced tomatoes, drained
  • 4 cups low-sodium canned beef broth
  • 4 thin slices sandwich bread
  • 1 cup canned great Northern white beans, rinsed and drained
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Tuscan White Bean Soup

Time:1 hour 30 mins
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 loaf Tuscan bread, cut into 1/2-inch slices, brushed with olive oil and toasted in a 300-degree oven
  • 1/4 pound pancetta, cut into 1/2-inch cubes (about 1 cup)
  • 1/4 pound pancetta, cut into 1/2-inch cubes (about 1 cup)
  • 1/2 small red onion, diced
  • 1/2 small red onion, diced
  • 3 garlic cloves, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 dried chile, crumbled
  • 1 dried chile, crumbled
  • 3/4 teaspoon fennel seed
  • Crushed red pepper flakes
  • 1 pound dried cannellini beans, soaked overnight and drained
  • 9 cups homemade or low-sodium store-bought chicken stock
  • 1 large bunch cavolo nero (Tuscan kale), cleaned, stemmed, and roughly chopped (8 cups)
  • Coarse salt and freshly ground pepper
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Yellow- and Orange-Tomato Gazpacho

Ingredients
  • 1 1/4 pounds ripe yellow tomatoes, stem ends trimmed
  • 1 1/4 pounds ripe orange tomatoes, stem ends trimmed
  • 1 four-inch piece English cucumber, peeled and seeded
  • 10 yellow grape tomatoes, quartered
  • 1 garlic clove, minced
  • 2 teaspoons red-wine vinegar
  • 1 1/2 teaspoons sherry vinegar
  • 1 1/2 teaspoons coarse salt
  • 5 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 2 hard-cooked eggs, coarsely chopped, for garnish
  • 2 ounces serrano ham, thinly sliced and chopped, for garnish
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