It has taken me a very long time to overcome my dislike for broth-based soups. As a chubby girl growing up in the Midwest, they always seemed like a cruel trick that my parents would play on me. Their thinness always seemed to signal a lack of food. Being older now and understanding the simplicity and beauty of a broth-based soup, however, I'm quite looking forward to cooking some up and snuggling down for the evening. Here are 20 recipes that are sure to become household favorites.
Here's a few of our favorite soups from around the web. Do you have a recipe you've taste tested this Fall? Leave us a link in the comments below!
TOP ROW
• Wonton Soup from Martha Stewart
• Lemon Grass Chicken Soup from MyRecipes
• Ginger Squash Soup with Parmesan Croutons from Martha Stewart
• Duck Pho from Serious Eats
• Tomato, Fennel & Crab Soup from Bon Appetit
SECOND ROW
• Galician Pork and Vegetable Stew from Bon Appetit
• Golden Peach Soup w/ Shrimp & Crab Seviche from MyRecipes
• 15 Minute Lentil Soup from Martha Stewart
• Hue Beef Noodle Soup from Bon Appetit
• Ozoni Soup from CHOW
THIRD ROW
• Chicken Tortilla Soup from The Pioneer Woman
• Chicken & Sweet Potato Soup w/ Chile & Lime from MyRecipes
• Chicken and Chive-Dumpling Soup Recipe from Bon Appetit
• Mushroom and Pancetta Soup from CHOW
• Italian Chicken Soup from The Pioneer Woman
BOTTOM ROW
• Carrot and Fennel Soup from 101 Cookbooks
• Minestrone Soup With Soybeans from MyRecipes
• Chicken-and-Ricotta Meatballs in Broth from Martha Stewart
• Onion Soup With Apple Cider from Bon Appetit
• Mixed Mushroom Soup from 101 Cookbooks
Related: Dull Soup? Fix It With Just One Ingredient
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The two 101cookbook recipes are wonderful (the carrot and fennel soup is also available in the recent NY Times Cookbook). Both have become regular features in my life.
ONION SOUP WITH APPLE CIDER?! Sarah Rae Trover, you are a hero for pointing me toward this one, it sounds like everything I love!
All I've wanted to eat lately has been clear soups, well timed article!
The broth is key. It's gotta be good. Then there is nothing like a brothy soup.
I've got a 1970s soup cookbook that introduced me to the joys of panade - a.k.a golden chicken broth with bread soaking in it. I haven't made it with saffron like the recipe calls for (I'm poor, people) and I haven't made any chicken soup without meat and veg in it, but I've got bags of chicken bones and skin in my freezer reading for souping. Made chicken and veg soup this weekend with bones and skin and the leftovers turned into aspic in the fridge. Thinned with a little water and reheated, it was fantastic!