Just because winter is over doesn’t mean soup season is too. Yes, we’re excited about colorful galettes, crisp salads, refreshing cocktails, and grilled everything using spring’s lightest and brightest produce. But we’re also going to make the case for spring soups—big crocks of cool cucumber soup, cozy vichyssoise with potatoes and leeks, hearty cabbage and sausage soup, and brothy bowls with ramps.
Author Notes This fragrant soup brings Thai flavors – coconut, lemongrass and ginger – to a fresh, bright, versatile asparagus soup. It can easily be made vegetarian or vegan, works at any time of year (though it is especially great in the spring) and is both filling and healthy. We love to have it …
Author Notes This recipe is a toasty warm version of a traditional carrot soup. —Reeve Test Kitchen Notes This is the recipe you need to turn to when you are staring at that bunch of carrots in your fridge and are wondering what to do with it. You can use up to eight large carrots here, so nothing …
Author Notes This minty pea soup from Nigel Slater is light, bright, and will make you feel like a million bucks—and it comes together pretty near instantly if you have a good broth on hand. As Slater says, "The flavor will stand or fall on the quality of the stock, so it is worth making your own," …
Author Notes Minestrone made with green vegetables (like beans, peas, and zucchini) tastes crisp and fresh. But it still should be a soup that warms the soul, so I’ve added tiny meatballs, brightened with arugula and lime, for that cozy, hearty feeling. It’s the German in me. I can’t help it. From …
Author Notes An easy-as-heck soup to keep on repeat all fall and winter. Roast root vegetables (in this case, carrots) with celery and onion. Then blend the charred results with water and lots of mellow white miso. That’s it. —Emma Laperruque Test Kitchen Notes This is one of our Big Little Recipes. …
Author Notes Looking for an easy-to-make, rib-sticking soup to warm you from the inside-out? This super cozy rendition brimming with cabbage, Italian sausage, and orzo is just the ticket. It’s layered with umami from the bottom-up—from aromatics sautéed in rendered sausage fat, to a rich, savory …
Author Notes A simpler take on a classic vichyssoise, this is my favorite soup to make in the winter. With a mere three ingredients, it's cheap and quick. The soup manages to taste both sophisticated and comforting all at once. The starch from the potatoes makes it taste cream-laden, despite having …
Author Notes Lightly adapted from Anne Mendelson's Milk: The Surprising Story of Milk Through the Ages. —Nicholas Day Serves 4-6 2 garlic cloves • 1 teaspoon salt • 1 cup walnuts • 2 slices of country bread (soak briefly in water and then wring out the water) • 1/4 cup olive oil • 2 cups yogurt (whole) • 4 small …
Author Notes "The tortellini add a lot of substance to this soup, making it a great all-in-one dinner. This version is my favorite combination of flavors, but it can easily be tailored based on your own palate and what’s in season in your area. For instance, you can swap the spinach for really any …
Author Notes The simplicity of this soup is what makes it special: Leeks, garlic, and shallot are cooked in butter, which complements creamy potatoes and chickpeas, all adding up to a hearty vegetarian soup. You can even add some carrots and parsnips along with the potatoes in Step 2 for a bit of …
Author Notes This is one of my favorite cold soups for the summer. If cucumber's not your thing, you can prepare this soup with zucchini, tomato, celery, or a combination of all of those vegetables. Avocado is a perfect base for an easy soup like this, and it will give you a canvas that is endlessly …
Author Notes As soon as the temperature drops, there is nothing more satisfying than a bowl of soup. Hearty, warming, and full of protein and vegetables, bean soups are on rotation in my fall and winter meals. Made with just pantry staples, this bean soup is easy, fast, and super flavorful. The …
Author Notes You can make this vibrant, near-instant, green soup with ingredients you tend to have on hand—and come out with something intensely flavored that you’ve never tasted before. It's all thanks to the great Salt, Fat, Acid, Heat author and teacher Samin Nosrat, and a fateful cleanse she …
Author Notes How to cook a soulful bean soup in 10 minutes? As Marcella Hazan used to tell her students, "What you leave out is just as important as what you put in." Adapted slightly from The Essentials of Classic Italian Cooking (Knopf, 1992). —Genius Recipes Serves 4 to 6 1/2 cup extra virgin olive …
Author Notes I find myself making this recipe at least once a week. It’s satisfying, comforting, and requires almost no effort to make. You dump a bunch of things in a pan, forget about it for 30 minutes, come back, blend it all up, and voila, dinner is ready! One ingredient makes all the difference …
Author Notes Writer and Food52 contributor Yi Jun Loh’s mom discovered this sleight-of-hand trick when his sister Jia went vegetarian, and the long-simmered chicken or pork-based soups that fed their family in Malaysia needed to be rethunk. Jun, a reformed chemical engineer who trained at culinary …
