Soup

Erin Franzman of New York City, writes: "After reading that duck was part of the Aztec diet, I put it in this simple, hearty tortilla soup for an unexpected, rich twist." Corn tortillas add both body and crunch to this filling dish. Try sliced avocado on top for a splash of cool, vibrant flavor.

The flavor intensity of watercress can vary, so the amount needed for this soup will vary, too, depending on whether you like a strong or mild watercress taste.

Enriched with coarsely mashed potatoes, this lively soup makes for an easy supper. Serve the Accompaniments in separate bowls for an interactive touch.

Featuring flat little pieces of pasta filled with semisoft cheese, this soup is made by families in the countryside around the ancient spa town of Brisighella, in Romagna. If you don't have time to make the broth called for here, use your favorite homemade broth instead.

When garlic is cooked very slowly in olive oil, the result is two delicious ingredients — soft roasted garlic and garlic oil — that give this soup an Italian feel and great flavor.

This soup features the flavors of India: aromatic nigella seeds, curry powder, curry leaves, and cumin seeds.

George Hendrix of Carbondale, Colorado, writes: "My family is usually in a hurry to eat, so dinner has to be on the table fast. This soup was one of my mom's standbys when I was growing up. I often make it in big batches and just ladle it out and microwave as needed." This soup is even better the day after it's made, when the flavors have had a chance to mellow.

This vegetarian starter has an incredibly silky texture, but less than a tablespoon of butter per serving.

For subtle spice in this Asian-inspired soup, use half a red chile; add a whole chile for a good punch of heat.

Made without stock, this light vegetable soup (which was passed down from Elena's mother) is not only easy to prepare but amazingly flavorful. It really benefits from the final addition of egg and parmesan.

Sometimes the simplest meals are the most delicious. This bacony soup with toasted cheese couldn't be more satisfying.

The distinct flavors of fresh cilantro and curry powder, along with the unexpected addition of peanut butter, turn a simple tomato-based soup into something special. You can make it vegetarian by using vegetable broth.

Lauren Farber of Wellesley, Massachusetts, writes: "I have eaten twice at Lumière in West Newton, Massachusetts, and each time I have enjoyed the mushroom soup. Can you help me get the recipe?" A combination of white and porcini mushrooms makes for a full-flavored stock — the key to a soup that's simple and smooth.

Silky smooth and with a crunchy topping, this seductive soup packs a range of flavors — earthy, smoky, and tart-sweet. If you decide to omit the bacon, substitute 1 tablespoon butter when you cook your vegetables.

From the rich broth to the velvety cubes of winter melon — a gourd commonly used in Chinese cuisine for the wonderfully soft texture it takes on during cooking — this wholesome soup is immensely satisfying. Although the winter melon's delicate white flesh has no distinct taste of its own, it absorbs the broth's flavor. We recommend buying a good-quality organic free-range chicken to get the best results. Since Chinese ham is unavailable in the United States, we substitute Smithfield ham. But other cured hams, such as prosciutto, also work well.

A fantastic way to use jarred peppers.

Parmigiano-Reggiano enriches canned broth for a quick, hot, and truly delicious meal in a bowl.

Originally introduced in our pages as "an ancient Provençal way of dressing up little green peas," this soup may not qualify as a true bouillabaisse (there is no seafood in sight), but it is comfort in a bowl. And since it uses frozen rather than fresh peas, it can be made at any time of year.