Soup Recipes

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A hearty chowder that can be made in winter from canned corn. Served with corn bread and pickles or...
Already a successful lobsterman at 18, Jack Newick began buying up land around Dover Point, piece...
Slow cooking produces a rich onion flavor; the sugar colors onions and broth brown.
One of Mrs. Anne Gibbons Gardiner’s Receipts from 1763
Hits the spot on those bone-chilling days.
Oxtail makes a flavorful soup meat that readily separates from the bones when tender.
This delicious old-time recipe, which first appeared in an 1832 cookery book with the very long...
This soup won honorable mention in the Homemade Soups Contest in The 1993 Old Farmer’s Almanac....
A good oyster stew is little more than oysters warmed in milk and cream. The secret is to heat...
Tart grated apple contributes a pleasing flavor and texture to this creamy parsnip soup.
Parsnips, a mainstay of old-time New England cooking, make a tasty chowder. Serve with corn bread...
Absolutely delicious. Be sure to include the Parmesan cheese, which adds a special touch of its own...
This recipe comes from Anthony Giglio, who’s a bit of a Renaissance man, with an encyclopedic...
Popular in Italian communities and restaurants throughout New England, this can be made with many...
Use pods of the much-acclaimed All-American Sugar Snap Peas to make this soup. Remove strings on...
Pea pods simmered in chicken broth and then pureed create a velvety soup with a lively fresh-pea ...
Use peanuts or peanut butter for this unusual soup.
We love the old-fashioned name of this soup as much as we love the good old-fashioned flavor. It’s...
Although sold today in many supermarkets, tripe isn’t universally popular. If you ‘re not...
“The secret to this soup, as with any other, is a very strong stock. I use no beef bouillon or MSG...
I have worked out another recipe for soup recently. I thought to share this one due to its ...
Complete the meal with mashed potatoes and biscuits.
This blend of zucchini, chicken, and cheese makes a subtly flavored luncheon soup - hot or cold.
Hardly an appropriate title in view of today’s prices for ground beef, but this soup was a budget...
Also try fresh zucchini, summer squash, or carrots.
Serve this colorful stew with garlic bread or baking powder biscuits and a grapefruit/avocado salad...
Fix anytime, for any occasion.
For a spicier soup, substitute 1 pound linguica sausage for ham hock and add a half teaspoon cumin ...
Almost any vegetable can be used here. Serve with corn bread.
The contributor obtained this recipe from her husband’s grandmother, Ermelinda Amaral. She in turn...
There are many versions of this dish, which, here, is built in layers.
Make a day ahead, or start it on the morning of the day you plan to serve it, to allow plenty of...
A good winter soup.
We served this Potato and Kale Soup to the Almanac editors and everyone loved it!  The soup is ...
Serve this inexpensive soup as a light lunch, or as an appetizer for a multi-course dinner.
Nineteenth-century cookbooks include numerous recipes for potato chowder, undoubtedly developed as...
Chives or dill perks up this chowder.
Follow existing almanac recipe but then add one cup plain Greek yogurt to make it baked potato kale...
A bask soup that sure hits the spot on a chilly day.
Smooth and satisfying.
This wonderful recipe came from my sister-in-law in Indiana. It warms you up on a cold day!!
Serve this tasty alternative to mashed or baked potatoes with meat loaf or roast chicken.
Fresh herbs make a big difference in this stew. Chives or dill may be substituted for lovage.
I got this recipe from a dear friend of mine.
I was craving pumpkin soup and decided to create my own recipe rather than follow someone else’s....
This recipe, by Tessa Bowers, won first prize in The 2010 Old Farmer’s Almanac Pumpkin Recipe ...
Instead of the usual baked or steamed pumpkin for the holidays, serve it as soup.
“Made from potatoes and pumpkin picked fresh from the garden. We serve it as ‘mystery soup’ and let...
An unusual and attractive holiday soup.
An attractive soup for holidays and special occasions; serve with oyster crackers on the side.
For a nice seasonal touch, try serving this hearty soup from a seeded, fresh pumpkin.

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