Recipes - Soups - All Recipies in all subcategories

Course/Dish - Soups

Ezogelin Çorbas? (“Ezo Bride” Red Lentil and Bulgur Soup)

Prepared by Elif Selvili
Photography by Jody Horton

You can easily convert this delicious soup to a vegan dish by substituting olive oil for butter and vegetable stock for chicken stock.

Cilantro Spring Soup

I love serving this luscious soup in early spring when cilantro flourishes in the garden. Its vivid emerald color offers tribute to the season, especially when garnished with purple pansy flowers or cilantro’s lacy white blossoms. The flavor is fresh and bright, yet not overpowering. It will certainly delight even those who say they don’t like the flavor of cilantro.

Mushroom Cappuccino

Courtesy of Terry Conlan, Lake Austin Spa Resort

Soupe des Ardennes (with thyme and homemade croutons)

Courtesy of Justine’s

Beet Soup

Courtesy of Aquarelle restaurant

Ratatouille

Courtesy of Chef Alain Braux

"This wonderful dish is the essence of Provence. The best time to prepare it is in summer when the tomatoes are full of flavor. If you still want to prepare it at other times, I recommend using Muir Glen Organics crushed tomatoes with basil. I know, it’s a sacrilege but it helps you savor this dish at all times. You can savor ratatouille as a main dish, soup, side dish with a nice fish or as a great pizza topping. Here’s the version Helene, my mother-in-law, taught me. Enjoy!"

Coconut Soup with Chicken

Courtesy of Chef Jam Sanitchat, owner of Thai Fresh

Soupe Provençale à la Sauge et Ail (Provencal Sage and Garlic Soup)

This old Provençal recipe has been considered a healing soup for generations. It is a good soup to have after too many libations, or when you’re feeling a cold coming on. It is also thought to be anti-anemic and anti-spasmodic. It is supportive of heart health, stimulates bile secretions and has positive effects on gastric ulcers. It is a simple soup but has complex healing abilities. —Chef Alain Braux

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