Soup recipe collection

Cream of corn soup builds a classic milk-based bechamel with butter, flour, and minced onion, then folds in sweet corn and celery leaves. A simple, vegetarian comfort soup ready in 40 minutes.

Classic mushroom bisque with sauteed mushrooms in a butter-cream roux with dry mustard, chives, and a splash of sherry. Rich, velvety, and ready in 25 minutes.

Classic onion soup with red onions, bourbon, and beef broth topped with toasted French bread and broiled Swiss cheese. A smoky, rich twist on French onion soup.

Classic French-style turkey soup with golden sautéed vegetables, white wine, and a flour-thickened broth. Elegant yet simple way to use your holiday turkey carcass.

Classic Coach House black bean soup with ham bone, beef bones, bacon, Madeira wine, and chopped hard-boiled eggs. A legendary New York restaurant recipe slow-simmered for deep, smoky flavor.

Thai-style coconut tofu soup with golden-fried tofu, galangal, kaffir lime leaves, and chili in a silky coconut milk broth. Vegan, naturally gluten-optional.

Cod Chowder with Bacon, Clam Juice and Evaporated Milk recipe

Cold avocado buttermilk soup pureed silky smooth with chicken broth and jalapeno. A no-cook chilled summer soup topped with sliced avocado, cilantro, and tortilla chips.

Cold avocado soup blended with half-and-half, chicken broth, and lemon juice until silky smooth. A no-cook, 15-minute chilled soup that's creamy, refreshing, and rich.

Elegant chilled sour cherry soup with dry red wine, heavy cream, and cherry liqueur. Cinnamon-spiced fruit course served cold in summer with mint and sour cream.

Versatile cold cherry soup with white wine vinegar, cinnamon, and heavy cream. Serve as chilled soup with sour cream or flip to dessert with sweetened whipped cream. Makes 2 quarts to feed 10.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.

Cold lemon soup with zucchini in a silky egg-lemon chicken broth, served chilled. A Greek avgolemono-style summer soup that's light, tangy, and refreshing.

Chilled zucchini soup with marjoram, finished with cream just before serving. A silky, pale green summer soup that uses up the season's overgrown zucchini.

Rainbow-bright chilled gazpacho with red, yellow, and green peppers finely diced in tangy buttermilk and sour cream. Fresh lime juice, cucumbers, and tomatoes.

Albondigas soup with small browned meatballs simmered in stock with garlic, parsley, and white wine. Serve as a Mexican-style meatball soup or a saucy main dish.