We love soup so much! It's the perfect warm-up in the cold winter and autumn months, but it's also a wonderful way to showcase spring and summer vegetables. We have hot soups and chilled soups in our archives; green soups, orange soups, red soups, brown soups; and soups with squash, tomato, sweet potato, avocado, and even pomegranates!
Click through for a gallery of soups from every season.
Winter Soups
• New England Fish Chowder
• Borscht
• Quick and Easy Black Bean Soup
• Hot and Sour Mushroom, Cabbage, and Rice Soup
• Hearty Kale and Sausage Soup
• Pomegranate Lentil Soup
• Cooking Japanese: Oden
Spring Soups
• Spring Leek and Lemon Soup
• Nettle Soup
• Chilled Pea Soup with Radish and Mango Relish
• Spinach and Lemon Soup with Orzo
Summer Soups
• Chilled Buttermilk Soup for Hot Summer Days
• Fridge Clearing Avocado Soup
• Easy Gazpacho To Make This Weekend
• Ratatouille
• Japanese Cooking: Dashi
Autumn Soups
• Clean-Out-the-Pantry Pumpkin, Peanut, and Ginger Soup
• Kale and Apple Soup
• Cream of Celery Soup with Bacon
• Pumpkin Tortilla Soup
• Sweet Potato and Tempeh Stew
• Fridge-Clearing Lentil Soup
• Cashew Tomato Soup
10 Picnic-Ready Salads to Eat Outside
Recipe: Thai Ginger Chicken Stir-Fry
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We've been having soup or chili for dinner the past week. Being snowed in creates desire for hot soup.
Thank you for this! My boyfriend and I are planning Soup January and it will be a great resource :-)
Anyone tried this Carrot Soup, must be a Spring Soup like.
1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.
2. Stir in the carrots, broth, ginger, 1 1/4 teaspoons of the salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.
3. Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat.
4. Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold in the remaining salt and the dill. Divide the soup among individual bowls and top with the dill cream.
Quick Tip:
Tightly wrap any leftover ginger in plastic and store it in the freezer, where it can last up to a month. No need to thaw―you can slice or grate frozen ginger.
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