Soup Recipes

From Taste of the South

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From Taste of the South

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From Taste of the South

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From Taste of the South

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From Taste of the South

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From Fine Cooking Magazine

Stock from roasted bones will be more subtle than that made from raw bones and meat, but it lends good background flavor to lighter soups and braises. This stock freezes well (portion it into smaller containers for easy thawing), and turkey stock can, of course, always be used in place of chicken stock.

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From Fine Cooking Magazine

Soup isn't an unusual destination for leftover roast turkey, but this soup is anything but ordinary. This Mexican-style soup is bursting with all sorts of interesting flavors and textures. It's light yet satisfying, and it tastes completely different from the traditional Thanksgiving flavors, so it's a perfect encore to the big feast.

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From Fine Cooking Magazine

My food is meant for sharing. But how do you share French onion soup politely? In my version, you get everything that's great about the classic--crispy bread, gooey cheese, and luscious soup--in one delicious bite.

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From Fine Cooking Magazine

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From Fine Cooking Magazine

Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad.

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From Fine Cooking Magazine

Smoky bacon, herby sage, and sweet apple give this squash soup layers of flavor.

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From Taste of the South

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From Fine Cooking Magazine

The sweet potatoes in this soup contrast nicely with the tang of the yogurt and the tartness of the lime. Aniseed lends an unusual hint of licorice flavor.

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From Fine Cooking Magazine

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From Fine Cooking Magazine

Harissa is a fiery condiment used in many North African dishes. If you can't find it, use cayenne instead. Stir in the couscous just before serving the soup. If it sits for too long, the couscous will absorb all the broth. Don't use instant couscous--it will turn to mush.

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From Fine Cooking Magazine

This silky soup is the perfect way to use up a bumper crop of fresh corn. The cobs themselves lend great corn flavor to the broth.

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From Fine Cooking Magazine

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From Fine Cooking Magazine

This is my variation on a classic Italian soup that traditionally has more escarole and beans than broth. Escarole is one of the easiest greens to prepare since you don't need to stem it; just slice the whole head across into ribbons before washing.

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From Fine Cooking Magazine

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From Fine Cooking Magazine

Salty and savory Parmigiano Reggiano marries well with sweet parsnips, and fresh oregano pulls it all together.

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From Better Homes and Gardens

This Mediterranean-style dinner takes just 30 minutes to make.

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From Fine Cooking Magazine

You can make miso soup with any type of miso, but we prefer darker types for their richer, more savory flavor.

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From Taste of the South

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