Soup Recipes

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Spring Herbs Soup with Fregola and Pancetta

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

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.

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

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.
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More Soup

Chicken Pot Pie Soup with Puff Pastry Croutons

This creamy, soul-warming soup from the legendary Ina Garten’s cookbook, Modern Comfort Food, captures everything there is to love about chicken pot pie. Plenty of aromatic vegetables, a rich, silky broth spiked with tarragon and cream sherry, and plenty of tender chicken (or leftover Thanksgiving turkey) deliver pure comfort in every spoonful. The flaky, buttery puff pastry croutons (made from store-bought dough!) are an irresistible finishing touch.

Butternut Squash Soup with Bacon and Crème Fraîche

Rating: 5 stars
1

Roasting the butternut squash with honey and a touch of salt intensifies the natural sweetness of the squash and caramelizes the honey. Take time browning the onions; cooking them low and slow deepens the foundational flavor of this hearty soup.