There's nothing better than a pot of Southern-style slow-simmered greens, flavored with salty ham and a dose of vinegar. Our quick soup starts with the same ingredients, adds black-eyed peas and a shot of Tabasco, and cooks in no time. Add more Tabasco or vinegar to suit your taste.
This easy vegetarian pumpkin bisque comes together in just 45 minutes.
An abundance of caramelized mushrooms and a splash of dry sherry lend depth of flavor to this creamy, silky soup.
Our take on Thai pumpkin soup is made delightfully creamy with coconut milk. Lemongrass, ginger, and a squeeze of fresh lime juice brighten the flavors in each spoonful.
"I love that root vegetables are so rustic," says chef Marcus Samuelsson about this earthy, Indian-spiced soup. "I add pear and walnuts for sophistication and crunch." He says that if you can't find sunchokes (also called Jerusalem artichokes), simply use all parsnips instead. The recipe is adapted from his book Marcus Off Duty.
Add the pureed and whole beans, bacon and 1 1/2 cups of water to the saucepan and bring to a boil.
Studded with zucchini, corn, and tomatoes, our brothy soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.
The secret to this creamy, delicate, fresh tomato soup is using a sweet onion, which cuts the acidity of the tomato.
There's no better moment to make tomato soup than when tomatoes are perfectly ripe and plentiful. Even in the summer, Jacques Pépin likes this creamless soup best when it's served hot, with a drizzle of Basil Oil on top. It's also excellent served chilled and lean, without the butter enrichment. To transform the soup into a fresh tomato sauce, reduce the water that's added in the beginning to 1/2 cup.
This vegan soup from Desmond Tan’s Burma Superstar in San Francisco features a broth that’s seasoned with black mustard seeds, cumin, and turmeric. Fresh cabbage, herbs, and chiles top each ample bowl, contrasting tender lentils and potatoes with a pleasing crunch. It’s substantial enough to be a meal by itself, but try it topped with wedges of leftover samosas (or samusas, as they’re called in Burma) and falafel, as they do at the restaurant. Provisioning for this vegan soup is worth the extra effort: Tamarind paste adds tanginess (though you can use lime juice in a pinch); chickpea flour adds creamy texture and thickens the broth; and a high-quality vegetable stock like Zoup! provides rich flavor.
