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Best Mulligatawny Soup
Soup Indian

Best Mulligatawny Soup

4.9

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
  2. 2 Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer over low heat 1 ½ hours.
  3. 3 Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
  4. 4 Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
  5. 5 Add cooked rice and boiling stock. Serve.

By Andrew Chinn

Ukha (Russian Fish Soup)
Soup European

Ukha (Russian Fish Soup)

4.3

Prep
Cook
30 min
Total
30 min

Instructions

  1. 1 Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

By Byakin

Green Bean Soup
Soup European

Green Bean Soup

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
  2. 2 Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
  3. 3 Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

By Jamie Elliott

Oma's Fabulous Matzo Ball Soup
Soup American

Oma's Fabulous Matzo Ball Soup

4.7

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Gather the ingredients. Bring a large pot of lightly salted water to a boil.
  2. 2 Meanwhile, break matzo crackers into small pieces; place in a large bowl. Add tap water to cover; allow to soak until soft, a few minutes. Drain off excess water.
  3. 3 Heat oil in a large skillet over medium heat. Add drained matzo crackers; stir until dry and slightly brown. Remove from heat; stir in eggs, onion, parsley, salt, and pepper. Stir in just enough matzo meal until mixture holds together.
  4. 4 Roll mixture into one 2-inch matzo ball; place in the boiling water to test consistency. The ball must rise to the top of the water and not break apart. If it doesn't rise, too much matzo meal was added; add another beaten egg to the mixture and test again. When desired consistency is reached, roll mixture into 2-inch balls.
  5. 5 Bring chicken broth in a large saucepan to a lively simmer over medium heat. Carefully add matzo balls; simmer until balls are cooked through and rise to the top of the broth. Serve.

By May Gerstle

Ultimate Spicy Spud Soup
Soup American

Ultimate Spicy Spud Soup

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 In a blender or food processor, puree garlic and onion. Heat garlic and onion puree with Italian sausage in a skillet over medium heat. Cook until sausage is no longer pink.
  2. 2 Transfer the sausage mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne pepper to taste. Bring to a boil over medium-high heat and cook until potatoes are tender. when potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.

By Pam V

Cheesy Potato Soup
Soup American

Cheesy Potato Soup

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Sauté onions and celery in hot butter until tender, 5 to 10 minutes.
  2. 2 Stir in water and potatoes. Bring to a boil and simmer until potatoes are tender. Add cheese and stir until melted.
  3. 3 Stir milk and flour together in a medium bowl until flour is mostly dissolved; pour slowly into soup, stirring constantly. Cook until soup is thickened, about 5 minutes.
  4. 4 Portion soup into bowls and garnish with parsley to serve.

By Joan Zaffary

Cucumber Soup I
Soup American

Cucumber Soup I

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Peel, seed, and chop 2 cucumbers.
  2. 2 Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
  3. 3 Put the soup into a blender, and puree it.
  4. 4 Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

By Richard

Italian-Style Winter Soup
Soup Italian

Italian-Style Winter Soup

4.6

Prep
15 min
Cook
105 min
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large pot over medium heat. Add garlic and onion and cook, stirring, for 3 minutes, or until tender. Add sausage, browning well on all sides, about 5 minutes.
  3. 3 Add chicken stock, oregano, basil, and parsley. Bring to a boil, reduce heat to low and simmer 1 hour.
  4. 4 Add rice and simmer 30 minutes longer.
  5. 5 Add cream, stirring well. Remove from heat and let soup rest briefly before serving.

By Darrin Hands

Cheesiest Tomato Soup
Soup American

Cheesiest Tomato Soup

4.2

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.

By Sara

Easy Carrot Soup
Soup American

Easy Carrot Soup

4.2

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Steam carrots until tender.
  2. 2 In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
  3. 3 In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.

By Tricia

Roasted Tomato Soup
Soup American

Roasted Tomato Soup

4.8

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  2. 2 Spread tomatoes, onion, and red bell pepper in one layer onto the prepared baking sheet. Drizzle olive oil over the tomato mixture and season with salt and pepper.
  3. 3 Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
  4. 4 Meanwhile, bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
  5. 5 Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed.
  6. 6 Pour pureed tomato mixture into the stockpot with chicken broth. Puree remaining half of the tomato mixture and add to chicken stock mixture, stirring well. Simmer until heated through, about 5 minutes.
  7. 7 Serve and enjoy!

By Cindy Anschutz Barbieri

Lobster Soup
Soup American

Lobster Soup

4.3

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Melt margarine in a saucepan over medium heat. Stir in flour, salt, pepper, and celery flakes; blend well. Slowly stir in milk and chicken stock; cook and stir for 10 minutes. Add lobster, onion, and parsley; cook and stir until slightly thickened, about 10 minutes.
  2. 2 Add cream to desired consistency; reheat and season to taste.

By Dorothy

Slow Cooker Spaghetti Squash Soup
Soup American

Slow Cooker Spaghetti Squash Soup

4.6

Prep
300 min
Cook
20 min
Total
320 min

Instructions

  1. 1 Stir spaghetti squash, tomatoes, chicken broth, chicken, bell pepper, salt, sugar, parsley, basil, oregano, garlic powder, and onion powder together in a slow cooker.
  2. 2 Cook on Low for 5 to 6 hours.

By CPolencheck

Spicy Cucumber Soup
Soup American

Spicy Cucumber Soup

4.2

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until very soft, about 10 minutes. Stir in cucumbers, vegetable broth, milk, soy sauce, curry powder, parsley, pepper flakes, cayenne pepper, and sesame oil; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 10 minutes more.
  2. 2 Fill a blender halfway with hot soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to purée until creamy yet slightly grainy. Pour into a pot. Repeat with remaining soup.

By Chelsea

Cauliflower Potato Soup
Soup American

Cauliflower Potato Soup

4.8

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
  2. 2 Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.
  3. 3 Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.
  4. 4 Ladle into bowls and top with shredded cheese.

By AMYL22

Butter Soup
Soup American

Butter Soup

3.9

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Slice onion into quarters and separate layers. Add 8 cups water, potato, onion, butter, bay leaf, parsley, salt, and pepper into a large soup pot. Bring to a boil over medium heat; reduce heat to low and simmer until potatoes are tender, about 15 minutes.
  2. 2 For the noodles: Mix flour, eggs, and about 1 teaspoon of salt in a separate bowl. Stir in enough water to form a thick dough. Slice into noodles; add to soup and cook until fluffy, abut 3 to 5 minutes.
  3. 3 Add cream and heat through.

By Sharon

Cream of Jerusalem Artichoke Soup
Soup American

Cream of Jerusalem Artichoke Soup

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
  2. 2 Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
  3. 3 Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.

By Michelle Chen

Old-Fashioned Potato Soup
Soup American

Old-Fashioned Potato Soup

4.8

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Melt butter in a saucepan over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
  3. 3 While onions are cooking, place diced potatoes, carrots, water, and chicken bouillon in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
  4. 4 Add flour to cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add milk and stir well. Cook over low heat stirring constantly until warmed through.
  5. 5 Add potato and carrot mixture. Stir in parsley and thyme and heat through. Serve hot.

By Cyd Lmbros

Cawl (Traditional Welsh Broth)
Soup European

Cawl (Traditional Welsh Broth)

4.4

Prep
60 min
Cook
120 min
Total
1620 min

Instructions

  1. 1 Bring water to boil in a large pot. Place beef shank into water and simmer, 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium-sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
  2. 2 Return stock to heat, and bring to a boil. Add onions, carrots, and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the cabbage, leeks, parsley, and reserved meat. Simmer for 10 minutes, or until cabbage is tender.

By Beryl Davies

Hearty Chicken and Rice Soup
Soup American

Hearty Chicken and Rice Soup

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes.
  3. 3 Stir in chicken; simmer until chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf.
  4. 4 Stir in rice and lime juice; cook and stir until rice is heated through and grains separate, about 1 minute.
  5. 5 Garnish with lime slices.

By Carrie Murphy

Cream of Chicken Soup From Scratch
Soup American

Cream of Chicken Soup From Scratch

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
  2. 2 Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

By BabyDollPie

Autumn Lentil Soup
Soup American

Autumn Lentil Soup

4.4

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic; cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.
  2. 2 Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving.

By bonappetit

Winter Solstice Soup
Soup American

Winter Solstice Soup

4.3

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Melt margarine in a large pot over medium heat and sauté onions until tender, 5 to 10 minutes. Add carrots and potatoes. Pour in water and season with parsley, salt, parsley, thyme, and bay leaf.
  2. 2 Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove bay leaf.
  3. 3 Purée the soup in a blender or food processor in small batches and return to the pot. Stir in milk, mixing well, and season with salt and pepper to taste.

By Sara Mayes

Watermelon Gazpacho
Soup American

Watermelon Gazpacho

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place 1/2 cup of watermelon, orange juice, and oil in a blender or food processor; blend until smooth.
  2. 2 Transfer to a medium bowl; add cucumber, bell pepper, onion, garlic, jalapeño, lime juice, and herbs. Season with salt and pepper to taste. Refrigerate until ready to serve.

By USA WEEKEND columnist Pam Anderson

Slow Cooker Beef Barley Soup
Soup American

Slow Cooker Beef Barley Soup

4.5

Prep
20 min
Cook
370 min
Total
390 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat oil in a skillet over medium heat. Add beef and sauté until browned, about 5 minutes. Stir in garlic powder, salt, and pepper, then transfer mixture to a slow cooker.
  3. 3 Add a few tablespoons water to the skillet. Stir over medium heat, scraping up any browned bits with a spoon. Transfer liquid and browned bits to the slow cooker.
  4. 4 Add remaining water, broth, carrots, green onions, celery, barley, and parsley. Cover and cook on Low until vegetables and barley are tender, 6 to 8 hours.
  5. 5 Stir in thyme just before serving.

By HCHImCBb

Pumpkin Soup
Soup American

Pumpkin Soup

4.6

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Heat oil in a large pot over medium-high; add onion and cook, stirring occasionally, until brown and soft, about 10 minutes. Add peppercorns, garlic, and thyme. Cook, stirring often, until fragrant and slightly brown, about 2 minutes.
  2. 2 Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in stock, maple syrup, salt, nutmeg, and cinnamon. Simmer, uncovered, on medium-low heat, stirring occasionally, until slightly reduced, about 30 minutes.
  3. 3 Transfer soup to a blender in batches; secure lid (hold down with a kitchen towel), and blend until smooth, about 30 seconds per batch.
  4. 4 Return soup to the pot; stir in heavy cream. Cook over medium heat until heated through, about 4 minutes.
  5. 5 Ladle soup into bowls and garnish with fresh parsley.

By Lea Ogawa

Hearty Italian Lentil Soup
Soup Italian

Hearty Italian Lentil Soup

4.4

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Place lentils in a pot with 3 cups water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside.
  2. 2 Bring rice and 1 1/3 cup water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes.
  3. 3 Heat oil in a skillet over medium heat. In a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, bread crumbs, salt, and pepper. Form ground beef mixture into 1 inch balls. Place meatballs in skillet and cook 5 minutes or until evenly brown.
  4. 4 In a large pot, bring the tomato sauce and 4 cups water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a boil, reduce heat to medium-low, and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.

By Kristin

Hungarian Mushroom Soup
Soup European

Hungarian Mushroom Soup

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.
  3. 3 Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.
  4. 4 Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.

By stormycook

Spaetzle and Chicken Soup
Soup American

Spaetzle and Chicken Soup

4.6

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Place chicken in a stockpot and add enough water to cover. Pour in chicken broth; add onions and celery. Season with salt, pepper, and garlic salt. Bring to a boil and cook until an instant-read thermometer inserted into the center of chicken near the bone reaches 165 degrees F (74 degrees C), about 1 hour. Remove chicken to a platter and let sit until cool enough to handle.
  2. 2 Strain broth, discard onions and celery, and return broth to the stockpot. Remove chicken meat from the bones, chop or tear into pieces, and add to broth in the pot. Bring to a boil and add carrots.
  3. 3 Stir together eggs, 1/2 cup water, and salt in a medium bowl until well combined. Gradually add flour until dough is firm enough to form a ball; add more or less flour as needed. Pat dough out onto a flat plate. Using a butter knife, cut 2- to 3-inch slices of dough off the edge of the plate, allowing them to fall directly into the boiling broth.
  4. 4 Cook until carrots are tender. Sprinkle with parsley flakes to serve.

By CARLY819

Becca's Potato Bacon Soup
Soup American

Becca's Potato Bacon Soup

4.8

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.
  2. 2 Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.
  3. 3 Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.

By Reebs