Italian Wedding Soup is a brothy soup made with a combination of chicken and beef broth, meatballs, small pasta, and spinach or other greens. Contrary to the name, it is not served at Italian weddings. Instead, the name comes from the Italian phrase “minestra maritata” which translates to “wedded soup”. […]
A fragrant broth and perfectly tender beef shanks make for the ultimate noodle bowl. Richard Ho of Ho Foods in NYC makes Taiwanese beef noodle soup, a dish he’s so passionate about, he devoted his restaurant to it. Richard’s adoration for this complex dish and a lack of Taiwanese restaurants […]
Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. Cream of mushroom soup is often […]
Here’s my take on a New Orleans original!! Good Ole Sober!! Cures you from that wild night of fun on Bourbon Street. Now, this Creole/Asian dish was meant to utilize readily available ingredients. So, leftover cooked meats are welcomed. To those not familiar with Yakamein, this soup can look […]
A beautiful red lentil dhal flavored with a spicy tomato masala. This is my chicken soup when I’m feeling under the weather, my staple when I don’t know what else to cook, my cuddle blanket when I’m feeling sorry for myself and my tonic when I’ve indulged a little […]
Nothing seems more French than onion soup. While it’s more common in a restaurant setting, every home chef would be well-served by a solid onion soup recipe in their arsenal. Heaps of onions deeply caramelized to the point of almost burning, red wine, rich stock of roasted bones, a […]
A thick and creamy, chunky seafood soup with flavors of the sea that’s out of this world. Made using fish stock, white fish, scallops, mussels and shrimps or prawns. This version has no potatoes as I don’t believe it needs it, but it does have more seafood. Fresh seafood […]
Cabbage soup is about as comforting and healthy as they come! All you need to do is simmer a bunch of sliced cabbage with mirepoix vegetables, diced tomatoes, vegetable broth, and herbs for an easy and delicious, low calorie meal.
Miso ramen is a Japanese noodle soup with a broth seasoned with miso and served with a variety of vegetables and garnishes. The miso broth recipe for this dish is made from the chicken base, ground pork, and vegetables, while the noodles are fresh, pre-made chukamen-style Chinese noodles that cook […]
Traditional pho originated from Nam Dinh province on the northern Vietnamese coast, just 40 miles northwest of Hanoi. The dish was created during the 19th century French occupation—resulting in the permanent bonding of Vietnamese noodles and herbs with a French-influenced beef broth similar to pot-au-feu. In the 20th century, many […]
A lovely curried lentil soup with a hint of sweet/tart apple and just a bit of heat, enough to make it lightly tingle on your tongue. The texture of the soup is soft, smooth and delicate.
A comforting bowl of creamy pinto beans flavored with smoky ham. A winter staple in the Appalachian states. This recipe uses an Instapot but other methods of slow cooking or pressure cooking work just as well.
This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means “little soup” in the Genoese dialect—the dish was originally a puree of cooked vegetables and leftover fish scraps. Over the years, […]
I made this Japanese “matzah ball” soup for our Seder meal. It’s a soup that can be enjoyed any time of the year you’re craving some good old chicken soup, though. This recipe is an adaptation of one I saw on Tori Avey’s website by La Fuji Mama. My version […]
Skip the hard work of cutting a butternut squash for soup by roasting it whole and prepping it right in your blender. Feel free to tinker with the flavors here, swapping out the sage and using Indian curry, Middle Eastern spices, or Asian seasonings instead. Top each bowl with a […]
Gazpacho, the granddaddy of all uncooked soups, has several things in common with a smoothie. It’s a cold, thick liquid containing ripe, juicy produce. You make it in a blender. It’s refreshing on a hot summer day.