50 soup recipes

Chefs have created dozens of soups that will warm you up all season long.

4. Chicken with dumplings. Combine 2 tablespoons softened butter, 1 beaten egg, 1/2 cup semolina, and 1/2 teaspoon salt. Add the mixture 1/2 teaspoon at a time to the barely simmering chicken broth; cook for 3 minutes after the dumplings float to the surface.

5. With beans and endive. Saute 3 chopped garlic cloves and a few red pepper flakes in olive oil. Add 3 cups chicken broth, 1 chopped head of escarole, and a Parmesan rind; simmer for 15 minutes. Add 1 can of white beans, Parmesan, and salt.

6. With butternut squash. Sauté 1/2 a sliced ​​onion with a pinch of thyme in butter until soft. Add salt, pepper, 900 g of diced butternut squash, and 5 cups of chicken broth. Simmer until soft, then puree.


7. With pumpkin and sage. Make pumpkin soup (No. 6), using 2 green onions instead of onions. Sauté sage leaves in butter. Replace 1.5 cups of broth with apple cider; add nutmeg. Top with crème fraîche and toasted sage.

8. With bacon and parsnips. Follow recipe #6, substituting 900g of parsnips for the pumpkin. Sprinkle with crumbled bacon and crème fraîche.


9. Asian with chicken. Puree 2 cloves garlic with a 2-inch piece of peeled ginger; sauté in oil with 1 bunch of chopped green onions. Add 3 cups each chicken broth and water, 1 tablespoon each soy sauce and sherry, and a pinch of sugar; bring to a boil. Add the cooked shredded chicken, sliced ​​carrots, and snow peas; drizzle with sesame oil.

10. Spicy with dumplings. Make Asian Soup (No. 9); use frozen dumplings instead of chicken. Top with Asian chili sauce.


11. Spicy with tortillas. Puree 2 seeded and soaked ancho chiles, 1 onion, 2 tomatoes, and 2 cloves garlic; sauté in butter. Add 6 cups chicken broth, 4 torn corn tortillas, some shredded cooked chicken, and 1/2 cup cilantro; simmer until thickened. Season with salt; garnish with crispy tortilla strips, Mexican cheese, avocado, cilantro, and lime juice.

12. "Stracciatella". Beat 2 eggs with 1/3 cup grated Parmesan cheese. Add to 6 cups simmering chicken broth; cook for 2 minutes.

13. With beaten egg. Fry 1 tablespoon of chopped ginger and 3 chopped green onions in sesame oil. Add 6 cups of chicken broth, 2 tablespoons each of soy sauce and sherry; bring to a gentle simmer. Slowly pour in 2 beaten eggs and cook for 2 minutes.

14. With beans and sausage. Make Bean and Endive Soup (No. 5); sauté 4 sliced ​​sweet Italian sausages with garlic.

15. With egg and lemon. Cook 1/2 cup pastina in 6 cups barely simmering chicken broth with 3 tablespoons lemon juice. Whisk 2 eggs, 2 yolks, and 3 tablespoons lemon juice; whisk in a little of the hot broth, then stir the mixture into the soup. Simmer over low heat until thickened.


16. Potato chowder. Fry 110 g (4 oz) chopped bacon; add 2 tbsp (30 g) butter, 2 sliced ​​leeks, 2 tsp each sage and thyme. Add 4 cups chicken stock, 1 1/2 cups cream, a bay leaf, and 3 sliced ​​potatoes. Simmer until tender; sprinkle with chives.

17. Potato with cheese. Make Potato Chowder (No. 16); stir in 8 oz. grated sharp cheddar.

18. Clam Chowder. Make chowder (No. 16) without the sage; use 2 cups each water and clam broth instead of chicken broth. Season with cayenne pepper. Add 2 cups of clams during the last 5 minutes of cooking.

19. Corn chowder. Make chowder (No. 16); omit the sage. Stir in 2 cups corn during the last 5 minutes of cooking. Garnish with diced roasted red pepper.

20. Minestrone. Chop 3 cloves garlic, 1 carrot, 1 onion, 1 celery stalk, and 1/4 head of cabbage; sauté in oil. Add 1 can each white beans and chopped tomatoes, 4 cups chicken broth, and a Parmesan rind; simmer for 20 minutes. Add 1 cup ditalini pasta and cook at a low simmer until tender. Season with salt and pepper.


21. Fish chowder. Make chowder (No. 16), using only 2 lbs (60 g) of bacon. Omit the sage; replace the cream with a mixture of milk and cream. Add 1 lb (450 g) of coarsely chopped whitefish and 8 lbs (230 g) of smoked trout during the last 5 minutes of cooking.

22. "Pistu". Make Minestrone (No. 20); add 1 sliced ​​zucchini and 1 cup diced butternut squash to the vegetables. Stir in the pesto sauce.

23. With tortellini. Make minestrone (No. 20); substitute 1 cup tortellini for the ditalini pasta.

24. With sweet potato. Saute 2 chopped onions, 4 chopped garlic cloves, 3 peeled and diced sweet potatoes, and 1 teaspoon cilantro in olive oil. Simmer with 6 cups chicken broth until tender. Puree; top with salsa.

25. With sweet potato and curry. Make sweet potato soup (No. 24); use butter instead of olive oil and add 1 tablespoon of curry powder to the sweet potato. Top with chutney.


26. With curry and red lentils. Sauté 3 chopped garlic cloves, 1 each chopped onion and carrot, 1/2 tablespoon chopped ginger, and a pinch of cayenne pepper in oil. Add 6 cups water, 1 can coconut milk, 1 cup red lentils, and 1/2 cup rice; simmer for 20 minutes. Garnish with lime, cilantro, and green onions.

27. With split peas. Simmer 8 ounces (230 g) split peas, 1 chopped celery stalk, 1 onion and 1 carrot, a pork knuckle, and a bunch of fresh herbs in 5 cups (1/2 cup) water until tender. Remove the knuckle and bone; discard the meat. Puree the soup, then stir in the meat.

28. Vegetarian with peas. Make pea soup (No. 27); omit the shank. Puree only half the soup and stir it back into the soup; add 1 cup diced carrots. Sprinkle with croutons.


29. With horseradish and cheddar. Sauté 2 each diced carrots and leeks in butter. Add cayenne pepper, salt, 3 tablespoons flour, and 2 tablespoons dry mustard; cook for 2 minutes. Add 1 can of beer, 1/4 cup horseradish, 3 cups water, and a splash of Worcestershire sauce; simmer until thickened. Whisk in 2 cups milk-cream mixture and 1 1/2 cups cheddar.


30. French onion. Sauté 4 sliced ​​onions and 2 sprigs of thyme in butter, covered, for 20 minutes. Remove the lid and cook for 1 hour or until the onions are caramelized, stirring occasionally. Add 6 cups of beef broth and simmer for 10 minutes. Season with cognac, salt, and pepper. Garnish with Gruyere cheese toasts.

31. Tomato with pasta. Bring 3 cups of chicken broth, 2 cups of tomato juice, and a pinch of dried oregano to a boil. Add 1/2 cup of alphabet pasta, season with salt and pepper. Cook until tender. Stir in grated Parmesan.

32. Tomato with orzo. Make tomato soup (No. 31) using orzo pasta. Omit the Parmesan; garnish with feta cheese and dill.

We recommend 33. Carrot with ginger. Sauté 2 sliced ​​shallots and 3 tablespoons of minced ginger in butter; season with salt and pepper. Add 450 g of sliced ​​carrots, 2 tablespoons of rice, 2 cups of chicken broth, and 3 cups of water. Simmer until the rice is tender, then puree.

34. Carrot with dill. Make carrot soup (No. 33); omit the ginger and add chopped dill. Garnish with sour cream.

35. “Pappa al pomodoro.” Sauté the chopped onion in butter until soft; add 3 chopped garlic cloves, some red pepper flakes, 1 large can of chopped tomatoes, 1 cup of water, and a sprig of basil. Add 2 cups of stale bread cubes; simmer for 20 minutes.


36. Thai with coconut. Saute 3 sliced ​​garlic cloves, 3 tablespoons grated ginger, 1/4 cup chopped lemongrass, 1 teaspoon each cumin and coriander, and the Thai chili in oil. Add 1 sliced ​​raw chicken breast and 1 sliced ​​onion; cook 5 minutes. Add shredded bok choy, 4 cups water, 1 can coconut milk, cilantro, and 2 tablespoons fish sauce; simmer 8 minutes.

37. With black beans. Soak 8 ounces (230 g) of dried black beans overnight; drain in a colander. Sauté the chopped celery stalk, onion, 1 carrot, and 2 crushed garlic cloves in butter. Add the beans, thyme, bay leaf, pork knuckle, and 5 cups (500 ml) of water; simmer for 40 minutes. Remove the knuckle with the bone; separate the meat. Puree the soup, then stir in the meat.

38. Mexican with beans. Make bean soup (No. 37); omit the thyme and add 1 teaspoon each of chipotle chili powder and cumin. Puree only half the soup and stir the puree back into the soup. Stir in the juice of 1 lime; garnish with sour cream, cilantro, and salsa.


39. With cauliflower and curry. Sauté 4 sliced ​​leeks with 1 tablespoon curry powder in butter. Add 1 chopped cauliflower and a clove of garlic; cook for 5 minutes. Season with salt and pepper. Add 5 cups chicken broth; simmer until tender, then puree. Bring to a simmer with 1 cup heavy cream.

40. Thai with shrimp. Make Thai Soup (No. 36); omit the chicken and add 8 oz (230 g) peeled and deveined baby shrimp during the last 5 minutes of cooking.

41. With potatoes and leeks. Sauté 3 cups each of sliced ​​leeks and diced potatoes in butter. Add 1 sliced ​​garlic clove, a pinch each of salt, pepper, thyme, and nutmeg; cook for 5 minutes. Add 5 cups of chicken broth; simmer until the potatoes are tender, then mash. Reheat with 1 cup of heavy cream.


42. Borscht with beef. Sauté 1/2 head chopped cabbage, 2 stalks each chopped celery, leek, carrot, and parsnip in butter. Add thyme, 1 tablespoon tomato paste, bay leaf, and 10 cups beef broth; simmer for 30 minutes. Add 4 diced roasted beets and 2 cups shredded cooked beef; simmer for 15 minutes. Stir in sour cream and dill.

43. Potato with broccoli. Make Leek Soup (No. 41); add 3 cups broccoli and simmer for 5 minutes before pureeing.

44. "Vichyssoise". Make leek soup (No. 41), using water instead of broth. After pureeing, strain and then chill. Omit the heavy cream; stir in 10% heavy cream and garnish with chives.


45. With watercress. Make Leek Soup (No. 41); add 2 bunches chopped watercress and simmer for 3 minutes, then puree until smooth.

46. ​​Garlic soup. Sauté 2 heads of garlic (peeled and crushed) in olive oil. Add 8 cups of chicken broth and a bunch of fresh herbs; simmer for 40 minutes. Season with salt and pepper.

47. Garlic with chorizo. Make garlic soup (No. 46); add 110 g of sliced ​​chorizo ​​during the last 10 minutes. Add chopped spinach.

48. Garlic with rapini. Prepare the garlic soup (No. 46); during the last 10 minutes, add the chopped rapini and small pasta. Sprinkle with grated Parmesan.

49. With tomatoes and lime. Make garlic soup (No. 46); add 3 chopped plum tomatoes during the last 3 minutes. Stir in lime juice and chopped cilantro.

50. With peas and pesto. Make garlic soup (No. 46); add 1 cup frozen peas during the last 5 minutes. Stir in pesto and grated Parmesan.



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