Soup Recipes

From Fine Cooking Magazine

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From Fine Cooking Magazine

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From Fine Cooking Magazine

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From Taste of the South

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From Fine Cooking Magazine

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From Fine Cooking Magazine

This rendition of the classic Italian vegetable and bean soup uses barley instead of pasta. Simmering a piece of the rind from Parmigiano-Reggiano in the soup is a traditional way of adding flavor. When you finish off a wedge of Parmigiano, just stash the rind in the freezer so you always have it on hand when you need it.

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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

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

The ultimate in soothing soups, chicken noodle works magic with its rich, full-flavored broth. Even during their very brief season, I find that English garden peas can be starchy, so here I suggest using frozen peas, which are consistently sweet and tender. You can thaw them ahead or defrost them right in the hot broth.

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From Fine Cooking Magazine

Slices of fresh ginger are simmered with the soup base to gently infuse it with warmth and mellow sweetness. The raita is the perfect cooling counterpart. If you like heat, leave the ribs attached to the jalapeno half.

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From Fine Cooking Magazine

This soup is a treasure: a quintessentially Thai dish that you can make at home simply, quickly, and with great success.

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From Taste of the South

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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 Taste of the South

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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

To dress up this cold soup, serve it with lumps of cooked lobster, crab, or shrimp.

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From Fine Cooking Magazine

Chunks of leftover brisket make this chili much more interesting than one made with ground beef. If you don't have time to cook beans, skip that step and use 3 cups drained and rinsed canned beans instead.

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From Fine Cooking Magazine

Be sure the broth is very hot so that it heats up the ingredients in the bowl and offers a strong contrast with the cool, smooth chunks of avocado. The spice level is very low--just a slight chile warmth--so if you prefer more of a kick, add more chili powder or use a hotter powder. This recipe is easily doubled.

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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

Fish sauce varies in its saltiness from brand to brand. So it's a good idea to prepare the soup with the modest amount specified in this recipe, and then at serving time, pass around the fish sauce so people can season their portions with a touch more if they wish.

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