Soup Recipes

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Leeks impart a delicate flavor and wonderful aroma, but if you can’t find them, substitute onions.
This Lemon Zucchini Orzo Soup recipe was a winner in The Old Farmer’s Almanac Garden Guide Recipe...
This adaptation of the classic Greek egg-and-lemon soup can be made a day ahead of time and served...
If you’re tempted to add sliced frankfurters to this soup, please don’t.
Lentil soup makes such an easy and economical dinner. It’s also a tremendous time-saver. Cooked...
A hearty, versatile soup that lends itself to countless variations.
A number of wonderful soups can be made when you have a nice ham bone with bits of meat on it. The...
This soup needs a bit of simmering time, which makes it a perfect choice for Sunday lunch or dinner...
Lettuce performs surprisingly well in soup. Use Boston lettuce or another leaf lettuce (not iceberg...
Use large dry lima beans for this soup.
Even diehard lima bean haters may succumb to this chowder.
A lobster could hardly hope to meet a more glorious end—a wonderful way to highlight the...
Rich, creamy, and reminiscent of Lobster Newburg. Be sure to use heavy cream, as specified, as it...
As many New Englanders will tell you, the simpler a lobster stew is, the better it tastes.
Cook slowly in a heavy saucepan or double boiler.
Lovage is an easy-to-grow perennial herb that tastes like celery.
This is an unbelieveably delicious bean soup, passed down from generation to generation.
My sister-in-law, Maha Tawil-Copps, is a great cook and comes from a family of great cooks,...
A flavorful soup, made mostly from ingredients that are already on the kitchen shelf. Serve with a...
Many New England cooks believe this soup should never darken their dining room doors.
How can a restaurant in the only landlocked New England state claim Manhattan clam chowder as its...
Fennel makes all the difference in this sophisticated chowder. The fennel flavor is subtle, barely...
This delicate blend of vegetable flavors is a delightful surprise – and easy to prepare. If fresh...
South islanders thicken their chowder slightly, others do not. This version produces a thin broth....
A fine way to make use of a small dab of leftovers.
No wonder Rhode Islanders prefer clear broth over cream—at every turn, they’re surrounded by...
Hearty and satisfying.
This soup takes on different flavors depending upon what dry beans you use–navy, cranberry, pinto, ...
This recipe won “honorable mention” in The 2001 Old Farmer’s Almanac Recipe Contest: “Best Soups...
My family likes this soup. It is very good in the winter to take off the chill. Actually this soup...
This soup is packed with vitamins and scented with garlic, cilantro, and nutmeg. It tastes light...
Feed to someone sick and watch the speedy recovery.
Superb! This ingenious and flavorful combination of creamy vegetable soup and cheddar cheese is an...
Both salt pork and bacon are used to flavor this unique seafood-and-corn chowder. Stir it slowly...
The name of this soup is rooted in the Latin word, minestrare, to serve. Tradition holds that in...
Here’s a way to get every penny’s worth out of lobsters.
Mrs. Margaret Walbridge Aikkola, a native New Englander now living in Finland, sent Yankee this...
Mary Heins Rommel developed this recipe, which is used at the Turtle Frolic, part of Newport, Rhode...
Molly Stevens is a great cook, so it makes sense that she’s a food writer and cookbook author, too...
Served in the White House by Mrs. Franklin Delano Roosevelt.
An Indian soup adopted by the English and imported to Massachusetts by the contributor’s husband....
This will take the chill off any winter’s day.
Just as good with as without the cream.
Bean soups form the backbone of hearty New England fare. This is a simple soup but well-suited to ...
This classic clam chowder doesn’t use flour for thickening. Watch the potatoes carefully so they...
There are almost as many ways to make clam chowder as there are cooks in New England. Here’s one...

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