4,194 broth recipes

Roasted butternut squash soup from Scaramouche, the iconic Toronto restaurant. Squash roasted in halves, then pureed with leeks, onions, garlic, thyme, and a swirl of cream. Pure fall comfort.

Pumpkin soup gently spiced with whole cloves, sweetened with honey, and finished with cream. Smooth, autumn-bright puréed soup that holds up overnight for make-ahead dinner parties.

Cream of cauliflower and cheese soup combines tender florets, sharp cheddar, and a basil-scented broth thickened with a butter-flour roux. A silky bowl finished with buttery croutons.

Butternut squash soup with fresh ginger, garlic, and a bright squeeze of lime. Silky pureed soup finished with crispy fried ginger and toasted pumpkin seeds.

Augusta's Chilled Tomato Soup with Basil Cream recipe

This spicy soup is perfect for the Autumn season and is sure to please everyone's hunger.

Quick, easy and delicious. Serve it as a side dish or a vegetarian main dish by using vegetable broth.

Mom's Jersey fresh tomato soup with ripe tomatoes, crispy bacon, and a hint of lemon zest. A summer classic from the Garden State that turns peak-season tomatoes into a silky bowl.

Creamed broccoli soup blended smooth with thyme and a touch of garlic, then folded into a butter-and-milk bechamel for a velvety bowl that serves equally well warm or chilled.

Broccoli apple soup purees fresh broccoli with diced red apple, thyme, onion, and chicken broth for a creamy low-fat soup with no dairy. Serve hot or chilled with a yogurt swirl.

A cheesy and scrumptious side dish that goes perfect with mashed potatoes or any pasta dish.

Easy Chicken Cordon Blue, stuffed chicken breast with ham and Swiss cheese with a quick sauce.

Cream of pumpkin soup with coriander, curry powder, and a finishing drizzle of walnut oil. Smooth, golden, and ready in an hour using fresh or canned pumpkin.

The garlic, ginger, ham, and tarragon stuffing was quite tasty. The cream sauce picked up all the yumminess from the pan, and just what we needed to go with the chicken.

Crockpot chicken with mushrooms and onions in a creamy soup-and-broth sauce, slow-cooked until fall-apart tender, then finished with crisp crumbled bacon on top. Dump it in and walk away.

This is a variation of a classic French dish that uses several reductions to build a ton of flavor that matches perfectly with the crispy seasoned tofu. Oyster mushrooms or other mushrooms work well too.