Cabbage Soup
A simple leek, potato and green cabbage soup, cooked quickly so the cabbage caramelizes rather than turns sulfurous.
Category
Soups
25 recipes
Cauliflower Soup
A silky cauliflower floret soup inspired by my grandmother's kitchen, first made for my children when they began sipping soup.
Chilled Cucumber Soup
A no-cook summer soup of English cucumber, basil, mint and scallions blended with fat-free sour cream, smooth or chunky as you like.
Chilled Ruby Beet Soup
Baked beets simmered with onion, garlic and vegetable stock, then puréed into a ruby-red soup served cold.
Creamy Tomato Soup
Fresh tomatoes simmered with carrots, red onion and basil, then puréed with a splash of half and half.
Creamy Zucchini Soup
Zucchini, yellow squash and leeks simmered in stock and puréed into a creamy soup that was a favorite when my children first ate solid food.
Cuban Black Bean Soup
A quick black bean soup with tomatoes, chili, cilantro and lime, finished with chopped onion and sour cream.
Emerald Kale Soup
A bright green soup of curly kale, leeks, parsley and cilantro, puréed with avocado for body and garnished with avocado slices.
Green Gazpacho
A cold summer soup of ripe green tomatoes, cucumber and green peppers, marinated overnight and puréed.
Homemade Chicken Soup (Stock)
The chicken soup I first made with my grandmother at age 8, still a twice-a-week staple and the base for many of my other soups.
Kale Vegetable Soup
A hearty, heart-healthy soup of kale, spinach, cabbage, potatoes and cannellini beans for a chilly, sunny fall day.
Lentil Soup
A classic green lentil soup built on leeks, onions, carrots and celery with thyme and cumin, finished with a splash of red wine if you like.
Matzoh Balls with Chicken Soup
A four-generation family matzoh ball recipe, light and made with oil, ready to warm in homemade chicken soup.
Minestrone Soup
A quick, hearty minestrone chock full of two kinds of beans, zucchini, carrots, tomatoes and orzo.
Mushroom Soup
Roasted mixed mushrooms simmered with onion, stock and a little milk into a comforting soup, chunky or puréed.
Potato Leek Soup (Vichyssoise)
My father's favorite: roasted potatoes and leeks puréed into a silky soup, served cold, warm or at room temperature.
Red Tomato Gazpacho
A chilled, blender-smooth gazpacho of summer tomatoes, peppers and cucumber, served with a spread of diced garnishes.
Roasted Cauliflower Soup
Cauliflower, shallots and whole garlic cloves roasted until golden, then simmered and puréed into a nor'easter-worthy soup.
Silken Onion Soup
Twelve cups of onions slowly caramelized, simmered in broth and puréed silky-smooth, finished with crispy sage.
Spinach Soup
An emerald green purée of spinach, leeks, potato and fresh herbs, made creamy with avocado.
Sweet Potato and Russet Potato Bisque
A smooth, comforting bisque of sweet potato and russet potato with thyme and buttermilk; easy on the stomach and mouth.
Vegetable Broth (Stock)
A deeply flavored vegetable broth with sweet potatoes, leeks, herbs and kombu; the base for many of my soups and a good sip on chemotherapy days.
Vegetable Soup with Pesto Dollop
A saffron-tinted broth crowded with leeks, carrots, zucchini, asparagus and string beans, finished at the table with a spoonful of walnut pesto.
Velvet Roasted Vegetable Soup
Butternut squash, sweet potato, carrots and parsnips roasted hot and puréed into a golden soup that pleased a dinner party aged 14 months to fifty-something.
Zucchini and Squash Vichyssoise
The first soup of the season: sautéed zucchini and yellow squash puréed with leeks and potatoes into a smooth vichyssoise.