3,178 soup recipes

Ancho chile, red pepper, and tomato soup: a silky Mexican-inspired pureed soup with rehydrated anchos, cabbage, and tomato, finished with creme fraiche and cilantro. Vegetarian and naturally gluten-free.

Sherried barley soup is a hearty mushroom and pearl barley soup deepened with a browned roux, a splash of sherry and Worcestershire. Earthy, savory and thick, the kind of cozy bowl that warms you through.

Ginger chicken broth soup with vermicelli, cilantro, and scallions finished with fresh lemon. A light, aromatic bowl ready in 20 minutes.

Green chile yogurt soup blends tangy low-fat yogurt into a tomato and green chile broth with paprika, garlic, and cheddar. A creamy Southwestern bowl with gentle heat.

Roast garlic and broad bean saffron soup: 20 roasted garlic cloves pureed with fava beans, saffron rice, and chicken stock. A silky golden Mediterranean soup that tastes like sunshine.

Create-your-own one-bowl soup: a flexible single-serving formula that turns leftover meat, rice or pasta, and vegetables into a quick homemade soup, with a fresh lettuce leaf simmered on top for brightness.

Curried diced apple soup garnish made with Golden Delicious, curry powder, and saffron. Quick three-minute simmer to top creamy soups with a sweet-savory bite of warm spice.

Creamy scallop and corn soup blended smooth with fresh ginger, rice wine, and scallions. A silky Asian-inspired bisque finished with cream and butter.

Green bean and garlic soup with ten cloves of garlic, fresh thyme, and a beaten egg ribbon for body. A simple Mediterranean-style soup that comes together in 30 minutes.

Mushroom and short rib soup with pearl barley, thyme, and sherry. A hearty, slow-simmered beef soup with chewy barley and earthy mushrooms in every bowl.

Homemade beef bouillon simmered for six hours from beef shank, soup bones, cloves, and root vegetables. Strained and reduced to a rich, clear broth.

Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.

Old-fashioned egg balls for soup made from hard-boiled egg yolks, raw egg yolks, and flour. A heritage 3-ingredient garnish that adds richness to clear broths and consommes.

So flavorful. Loved the topping varieties, and they went deliciously well with the soup. Will recommend this recipe.

Sopa de Aguacate is a traditional Mexican avocado soup with mashed avocados stirred into a tomato-onion stock and finished with cream. Served with crispy fried tortilla croutons.

Chilled raspberry soup simmered with Burgundy wine and cinnamon sticks, strained smooth, and served cold with a swirl of cream. An elegant summer starter.