1,394 broth recipes

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.

Roasted vegetable broth made with caramelized onions, carrots, celery, mushrooms, apple, ginger, and herbs. A rich, golden stock built from whatever vegetables you have on hand.

Homemade light vegetable broth simmered with white wine, leeks, mushrooms, and fresh herbs. Low-fat, freezer-friendly, and packed with clean veggie flavor for soups, stews, and risottos.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Poached cod in a fragrant saffron broth with leeks, bell pepper, and tomato. A light, low-sodium fish dinner built on a slow-simmered vegetable stock with rich golden color and delicate flavor.

Ravioli in roasted garlic broth with sauteed bell peppers, green peas, and golden garlic breadcrumb topping. A lighter, brothy take on stuffed pasta.

Light corn and tomato broth made with fresh ears of corn, ripe tomatoes, and chicken broth, finished with a bright squeeze of lime. Ready in under 40 minutes.

Mexican poblano pepper soup with corn, tomato sauce, and epazote simmered in chicken broth. A light, smoky soup with authentic Mexican flavor.

Homemade vegan vegetable broth simmered for 3 to 4 hours with white wine, carrots, celery, potatoes, mushrooms, leeks, and fresh herbs. A clean, flavorful base for soups and sauces.

To the delight of clam lovers on the East Coast and Pacific Northwest, clams are available year round. OK, let's make some clams.

Clam is a word which can be used for all, some, or only a few species of bivalve mollusks; the word is a common name which has no real taxonomic significance in biology. It is however quite widely used as part of the common names of bivalves, and also has significance in fisheries and cuisine.

Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.

Broth-cooked orzo with lemon and parsley turns plain pasta into a bright vegan side. Cooked in vegetable stock for instant flavor, finished with garlic, olive oil, and fresh herbs.

Savory raspberry soup with chicken broth, pineapple juice, and sour cream. Quick microwave recipe ready in 30 minutes, perfect for unique appetizers.

Velvety pureed chestnut soup kissed with cinnamon, nutmeg, and mace. This warming vegetarian broth comes together in 35 minutes with a silky milk finish and bright lemon squeeze.

Red lentil soup with crushed tomatoes, cumin, coriander, turmeric, and a tadka of popping mustard seeds. Vegan, high-fiber Indian dal broth with warming spice.