Soups
LATEST STORIES
Black Bean Soup
Adding refried beans helps make this soup thicker and richer in flavor. To make an even heartier dish, add chicken, chorizo or andouille sausage.
Egg Drop Soup
Egg Drop soup doesn’t have to be gloopy and bland. Simply adding vegetables and other greens ramps up the flavor and comfort quotient.
Deborah Madison’s Carrot and Carrot-Top Soup
Don’t just throw them away! The tender tops that come with your carrots are delicious in soups. Here’s one that uses both the carrots and their tops.
Curried Carrot Soup
This vibrant and velvety soup is great hot or chilled. Try it with a dollop of Greek yogurt or sour cream on top.
Curried Vegetables
This aromatic curry gives vegetables oomph and makes the most of celery’s famous crunch. Serve over steamed basmati brown rice. Top with peanuts and lime if you like. Nice with tofu or chicken.
Creamy Carrot and Cauliflower Soup
This puréed soup is smooth, creamy and dairy free. If you want a white soup, substitute parsnips for the carrots. If you want to intensify the soup’s color, use orange cauliflower.
Beef Hot-Pot Soup
This basic version of a classic Asian beef soup makes a little beef go a very long way. For a vegetarian option, replace sirloin with extra edamame beans.
Rustic Bean Stew With Bacon and Caramelized Onions
Recipe excerpted from The Improvisational Cook by Sally Schneider
Pear-Parsnip Soup
This cozy recipe blends cooked pears, parsnips, and potatoes with vegetable broth, nutmeg, and thyme for a creamy, vegan soup.
Lebanese Kishk Soup
This delicious soup features kishk, a fermented mixture of bulgur wheat and yogurt. It is available at Middle Eastern markets, or you can make your own.