Soup recipe collection

Mom's Jersey fresh tomato soup with ripe tomatoes, crispy bacon, and a hint of lemon zest. A summer classic from the Garden State that turns peak-season tomatoes into a silky bowl.

Acorn squash soup roasts squash and garlic until caramelized, then purées with vegetable stock and a kick of cayenne and Tabasco. Vegan, low-fat, and finished with cooked wild rice for a hearty, healthy bowl.

Pappa Al Pomodoro (Thick Tomato and Bread Soup) recipe

Cream of pumpkin soup with fresh or canned pumpkin pureed with onions, celery, garlic, and thyme, finished with cottage cheese for silky body. Lighter take on a Thanksgiving classic.

A savory and hearty soup made with succulent beef, hot chili sauce and bean sprouts.

Excellent! Very authentic rendition of this classic soup. Very fresh and clean tasting with great flavor. It even beats the hot and sour soup from my favorite Chinese restaurant.

This soup is great, hot or even cold. Creamy and delicious, even better topped with some cheddar cheese! A great way to use up broccoli stems and save the florets for another use.

Thai pumpkin and coconut cream soup blends shrimp, lemongrass, and chilies into a paste, then simmers cubed pumpkin in coconut milk with basil for a fragrant Southeast Asian first course.

Pumpkin and tomato bisque with butternut squash, maple syrup, and slow-sweated onions, finished with optional red pepper puree garnish. Low-fat, gluten-free fall soup that skips heavy cream.

Pure cream of tomato soup is the from-scratch classic that puts the canned version to shame. A buttery roux, fresh milk, and a baking soda trick keep it from curdling. The grilled cheese soulmate.

A silky pureed asparagus soup lightened with yogurt and brightened with lemon, finished with parmesan and a crisp parmesan twist. An elegant, fresh-tasting vegetarian starter for spring.

Homemade raviolis are boiled into the fresh vegetable tomato soup, what a delicious and colorful recipe.

Korean Ginchang Sigumchi Kuk is a delicious, healthy spinach soup perfect for any season. With a history dating back centuries, this soup has been a staple in Korean cuisine and is sure to become a favorite. This classic Korean recipe is made with ground beef, scallions, garlic, sesame oil, and soy sauce, giving it a rich and savory flavor with simple ingredient that nearly everyone has on hand.

Roasted butternut squash soup brushed with chestnut honey before roasting, finished with shallots, rosemary, and butter. Brothy fall soup with deep caramelized flavor, not the usual heavy puree.

Oven-charred carrots and red peppers turn naturally sweet when roasted, then pureed into a velvety soup with lime zest and cinnamon. Vegan, gluten-free comfort in a bowl.

Using seasonal parsnips and pears, adding skim-milk gives the soup more creamy flavor, drizzle concentrated balsamic vinegar on top. It is a fabulous dish.