4,194 broth recipes

Granny Smith Apple-Onion Soup with Celery Root recipe

Easy broccoli cheddar soup made from scratch with a quick butter-flour roux, milk, chicken broth, broccoli florets, and sharp cheddar. A creamy 25-minute weeknight soup recipe.

Old-fashioned pumpkin soup with butter-browned onions, nutmeg, and a finish of cream. Heritage recipe from Conner Prairie historic site. Simple no-boil simmered soup.

Hearty crock pot soup with lentils and lots of veggies.

Arugula potato leek soup gets transformed by 4 cups of peppery arugula and a splash of Pernod. A versatile blender soup served hot or chilled, finished with yogurt and fresh greens.

Perfect southern style collards made quick and easy. Simply kicked up with garlic and some pepper flakes.

Aqua Aerobic friend, Lorelyn, shared this fabulous recipe with me. You will love it, too!!

Poblano peppers stuffed with Mexican crock-pot chicken, sauteed onion, rice, and salsa topped with melted cheese.

A quick, easy and tasty vegetable stir-fry, serve it with rice or noodles as a delicious and wholesome week-night meal.

Quick, easy rich and delicious - literally ready in minutes flat. Oven baked asparagus with parmesan cheese sauce.

One-pot white rice pilaf cooked with chicken broth, sautéed mushrooms, garlic, and fresh parsley. The rice absorbs all the savory flavors as it simmers for fluffy, restaurant-quality results.

Golden autumn soup: a silky puree of butternut squash, carrots, potato and leeks finished with cream and a splash of white wine. Fall vegetables in a single warming bowl.

Miniature pumpkin soup served in hollowed roasted pumpkin shells with sage, onion, and Parmesan. Dramatic individual-portion fall starter that doubles as edible tableware.

Creamy pumpkin soup simmered with chicken broth, onion, garlic, and thyme, then puréed and finished with heavy cream. Garnished with toasted pepitas for crunch and visual contrast.

Bitter winter greens made incredibly tasty. The collards are quickly braised to tame any bitterness then mixed with crispy prosciutto, garlic and cayenne pepper for a bit of kick and lemon for a bit of brightness. Healthy winter greens for a solid deep south down-home flair.

Turned out well, quick and easy to make. I used pepper jack cheese instead of fontina. Try adding some white wine to the skillet you used to brown the chicken breasts to deglaze the pan to gather up those tasty brown bits and serve with the resulting jus.