4,194 broth recipes

Thai-style coconut tofu soup with golden-fried tofu, galangal, kaffir lime leaves, and chili in a silky coconut milk broth. Vegan, naturally gluten-optional.

Hearty venison stew loaded with potatoes, carrots, corn, green beans, and wax beans in a thick, seasoned broth. A big-batch hunter's stew that feeds a crowd.

Spicy cabbage beef soup made in the slow cooker: browned ground beef, cabbage and kidney beans simmered low in a tomato broth with picante sauce, cumin and a kick of heat. A hearty, hands-off, fill-you-up soup.

Halloween beef stew with flour-crusted meat, potatoes, carrots, and peas in a creamy thyme-coriander broth, served inside a carved pumpkin shell for a spooky seasonal showstopper.

Coconut rice noodles with golden-fried tofu, bean sprouts, red chiles, and fresh coriander in a creamy coconut-soy broth. Vegan and Thai-inspired.

Lobster gazpacho with chilled lobster meat, avocado, artichoke hearts, cucumber, and jalapeno in a balsamic-citrus broth. A luxurious cold soup for summer.

Chicken Tetrazzini from scratch with homemade broth, spaghetti, mushrooms, cream, and dry sherry baked under a Parmesan crust. A rich, old-school casserole built on real flavor.

Louisiana-style crawfish chili with ground beef, bacon drippings, and a kick of cayenne. A bayou twist on classic chili that simmers low and slow until the crawfish meat surrenders to the broth.

Lightened-up haluski-style cabbage and angel hair pasta in vegetable broth, finished with cool sour cream or yogurt. Old-world Eastern European peasant food made vegetarian and weeknight-fast.

A fiery Chinese hot pot of pork intestine, duck blood curd, and sour cabbage simmered in a chili-ginger broth with Sichuan peppercorns. Served bubbling over a tabletop burner.

Butternut squash pasta sauce with melted Monterey Jack, vegetable broth, and sun-dried tomatoes tossed with ziti. A creamy, lighter fall pasta without heavy cream.

Authentic Pennsylvania Dutch chicken pot pie with homemade egg noodles, tender chicken, and hearty vegetables in rich broth. Lancaster County comfort food tradition.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

Medieval-style braised fennel cooked with ginger, saffron, and white wine until tender, served over toasted bread to soak up the fragrant broth.

Rustic Italian vegetable soup with cabbage, potatoes, tomatoes and peas simmered in beef broth, finished with garlic-parsley and served over toasted bread.

Creamy cabbage chowder with potatoes and carrots in a buttery milk broth. Only 30 minutes, 9 ingredients, and pure comfort in every spoonful.