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Not sure what to cook?

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You can find much more information about your privacy choices in our privacy policy. Tell me a travel story. Make me laugh. Inspire me to make your recipes for reasons other than just pretty pictures. Gimme tops.

What to Eat This Week

Less is even better. I want the author to explain why using real bones, vegetables and herbs bring out real depths of flavor and nutrients. If I find any recipes that use boxed and canned broths, you can bet the book will be part of a future garage sale. Creativity is perfectly fine but I look for books that are rooted in a particular regional cooking style. Traditional recipes, with their native ingredients and time-honored techniques are often passed down for reasons beyond just their taste, such as their medicinal and nourishing qualities.

5-Ingredient Soup Recipes - 30 Minutes or Less

I consider it the ultimate soup book. Originally written in by master chef Louis P. De Gouy, it contains over hundred recipes, many from old world European traditions. I realize this violates my second criteria above, but many are incredibly concise, without elaborate ingredient lists. It has recipes for almost every type of soup imaginable — thin, thick, creamy, chilled, fruit-based, nut-based, wine and beer-based, veggie-based, meat-based, fish-based, chowders, bisques and stews. De Gouy is also a gifted writer who adds fascinating historical and cultural context to the recipes.

Healthy soup recipes

I think this was the first cookbook devoted entirely to soups than I ever owned. But my favorite chapter is the wonderful selection of chowders like Manhattan clam chowder, cheddar corn chowder, Boston fish chowder and of course, New England clam chowder.

Jenny McGruther knocks it out of the park with this beautifully photographed book chock full of traditional recipes like Yucatan-style chicken and lime soup, Galician pork and bean stew with greens, Irish vegetable soup and a Rhode Island clam chowder. The author, Amy Kimoto-Kahn, a fourth generation Japanese American, stays true to her Japanese roots with lots of traditional recipes but also shows you how easy it can be to make your own versions at home.

If you love REAL ramen soup not the cheap packaged stuff , this is the book for you.

Mexican green soup

It adds richness and makes the flavors sing. Save some for lunch!

Most soups taste better on the second day, so be sure to make enough to have leftovers. In addition, most soup recipes freeze well for up to a few months!

Our 20 Most Popular Soup Recipes Ever!

Spice to your level. If you like things spicy, add more! The vibrant broth is filled with sunny turmeric and tangy citrus juices. Nut and dairy-free, it gets its creamy texture from cauliflower! Top it with coconut bacon for a crispy, smoky accent!


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Just 10 ingredients! This recipe is for you.

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| Cooking Light

Spiralized Zucchini Vegetable Noodle Soup — Unlike traditional noodle soups, this light, fresh riff on a classic minestrone features spiralized zucchini and sweet potato instead of pasta. Make a big batch, and enjoy leftovers for lunch! Try it to see why!