Soup Recipes

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Kachumber Gazpacho

When tomatoes are at their best, take a cue from Hetal Vasavada and don't cook them at all. "In the summer, Indian families often make kachumber salad. It's basically an Indian pico de gallo situation, minus the cilantro," says Vasavada. "My husband loves gazpacho—he's the kind of person who drinks salsa from the jar—so I thought this would be a nice, cool summer dish." Vasavada channeled her love for kachumber, a fresh, cucumber-based Indian salad, to inspire this exciting riff on the classic chilled summery soup. Warm spices and a hint of chile add flavor and heat without overwhelming the fresh tomatoes; sev, a crispy chickpea noodle snack, adds a pleasant crunch.

White Chicken Chili

Rating: Unrated
1
This creamy, spicy, and boldly-flavored White Chicken Chili cooks in one pot in under an hour. It gets its luscious texture from creamy navy beans and chopped corn tortillas, which thicken the broth and give it a long-cooked flavor. A lightly piquant combination of fresh jalapeños, diced green chiles, ground cayenne, and chili powder lend heat without overpowering the chili, while fresh and cooling cilantro, stirred in at the last minute, balances each bowl.

Spring Herbs Soup with Fregola and Pancetta

Rating: Unrated
4
Inspired by s’erbuzzu, a classic Sardinian soup packed with more than a dozen varieties of herbs and spring greens, this recipe delivers big flavor with fresh parsley, tarragon, and chives. White beans, crispy bits of pancetta, and fregola sarda, tiny balls of dried semolina pasta, add heft; orzo or Israeli couscous are delicious substitutes. Stirring in a handful of tarragon, parsley, and chives just before serving this soup preserves the color and flavor of the delicate herbs.

French Onion Soup with Roasted Poblano

Rating: Unrated
3
At Tzuco, in Chicago, the French onion soup arrives to the table piping hot, topped with a bubbling layer of Gruyère cheese. Hiding under the blanket of cheese, a thick slice of baguette soaks up a soup suffused with flavor from a mountain of jammy onions, balsamic vinegar, and bay leaves. French onion soups can lean quite beefy, but chef Carlos Gaytán uses a gentle base of chicken broth that allows the allium flavors to truly shine. Poblano chiles add a mild, vegetal heat and slight charred flavor. To ensure even caramelization, keep the onions in an even layer while they cook.
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More Soup

Kru Nid’s Khao Tom (Thai Breakfast Porridge with Bacon)

This comforting, creamy rice porridge shines with punchy, savory toppings for a hearty meal. Traditional toppings for khao tom can include Chinese sausage, dried shrimp, or eggs, but writer Kat Thompson’s favorite version of this dish is topped with fermented mustard greens and crispy bacon. This Khao Tom recipe is from Oranij Promsatit, Thompson's beloved Thai teacher and family friend.

French Seafood Bisque with Baguette

Rating: Unrated
3
The freshest seafood—preferably sourced from your local fishmonger—is the highlight of this velvety-smooth bisque. Take care to cook each type as directed to preserve its delicate flavor and texture. This resourceful recipe uses every last bit of your briny haul to yield a rich seafood stock that enhances this thick, soppable soup.

Lessons from the Soup Queen of Seattle

After recovering from treatment for brain cancer, cookbook author Caroline Wright was on a mission to deliver soup to the community that nourished her.