Soup

Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons. 

Hot yogurt soup? Yes, hot yogurt soup. It’s creamy, savory comfort in a bowl.

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.

Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two for medium, and three if you want sweat beading on your brow.

This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.

Chef Einat Admony’s soup marries Ashkenazi matzo ball soup with the Yemeni chicken soup she grew up eating during Shabbat in Israel.

A creamy potato soup without the puréeing, plus a crunchy, fresh topping you'll want to scatter on everything.

Silky and comforting yet light and spring-y, this tortellini and spinach soup is the perfect winter-to-spring meal.

Spiced with Hungarian paprika, dill, and thyme, this comforting soup is just what you need when winter seems to go on forever, and ever, and ever…

Rich, spiced, and full of coconutty goodness and zingy lime, this version of the traditional Indonesian dish uses bone-in chicken thighs to cut the cooking time to just under an hour.

You may be surprised at how quickly this broth builds flavor, with massive depth from golden onions, tomatoes, soy sauce, and just a tiny bit of butter for a silky finish.

Green curry paste adds heat and lots of complex flavor to this 30-minute lentil soup.

This deeply flavored broth comes together in no time, thanks to toasted spices, browned onions, ginger, beef bones—and pressure, of course.

A beloved Hong Kong dish with approximately one billion variations, this soup—which relies heavily on fridge and pantry staples—is meant to be a little sweet and a touch sharp. 

This cream of broccoli soup (without the cream) gives the classic a run for its money.

Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.

A silky-smooth soup from Marcus Samuelsson’s cookbook, The Rise.

This sour-salty soup was made for using up sweet, late-season tomatoes.

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.