Soup recipe collection

New England clam chowder cooked in the microwave with bacon, potatoes, onions, minced clams, and half and half. Classic Yankee comfort soup, ready fast.

New England clam chowder built the old way: littleneck clams steamed in their own broth, salt pork rendered for fat and cracklings, with potatoes, onions and a finish of cream. Smoky, briny, deeply Yankee.

Classic New England clam chowder with bacon, potatoes, and canned clams in a creamy milk-based broth. Thick, hearty, and ready in 40 minutes on the stovetop.

New Jersey clam chowder: a Jersey shore split between cream and tomato, with bacon, chowder clams, Old Bay, and an unusual cream of asparagus base. Garnished with asparagus spears.

Manhattan-style red clam chowder with fresh-steamed clams, salt pork, tomatoes, and thyme. The tomato-broth chowder New England purists love to argue about.

Nine bean soup simmered with beef chuck roast, turkey leg, tomatoes, chili powder, and small pasta. A hearty, slow-cooked bean soup with two meats for deep, rich flavor.

Apple cheddar soup with curry, ginger, and dry mustard pureed silky smooth and topped with sharp cheddar. A warming autumn soup that balances sweet apples with spicy, nippy heat.

Norene's chicken soup is old-school Jewish penicillin: whole hen simmered slow with carrots, celery, onion, and fresh dill until the broth turns golden. Stovetop or microwave method.

Creamy Northwoods wild rice soup with chicken, ham, carrots, and celery in a half-and-half broth thickened with a butter-flour roux. A Minnesota classic with a splash of sherry.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Old fashioned pea soup with a smoked ham shank, whole green peas, and split peas simmered low and slow. Five ingredients, four hours, zero fuss.

Slow cooker onion soup with butter-soaked onions, cubed French bread, and chicken broth simmered low for up to 18 hours. Four simple ingredients, zero fuss, deeply savory results.

French onion soup with butter-sauteed onions in rich beef stock, topped with toasted bread and Parmesan baked until golden and bubbly.

Onion soup topped with Gorgonzola toast instead of the usual Gruyere. Deeply caramelized onions in rich beef stock with thyme and a hit of tomato paste.

French onion soup with golden caramelized onions simmered in sauterne wine and pareve bouillon, served with toast rounds and grated Swiss cheese on top.

Oriental garbanzo soup is a simple, soy-seasoned broth thickened with flour and flavored with sauteed onion, sweet basil, and garlic. A light, warming vegetarian soup in 30 minutes.