Soup

Posole is one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that’s left to do is ice some beers and set out all the toppings.

Alison Carroll, who developed this recipe, relies almost entirely on dry pantry staples to build depth of flavor in this superfood broth. Feel free to swap out the vermicelli for your favorite cooked grain or a different noodle—the recipe is designed to be customizable.

This back-pocket broth is hardly even a recipe, but it's the most soothing soup we can imagine for sick days, cold nights, and any other time you need a little extra comfort. 

This savory soup is just what you need in the depths of winter.

Serve with trout roe, live your best life.

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.

If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.

DIY kid food is the best food, if you ask us.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

This is Sohui Kim's recipe for tteokguk, which is traditionally eaten to welcome New Year’s Day.

A creamy puréed soup with delightful crunchy things sprinkled on top.

Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.

This warm, comforting soup is just the thing for a random Tuesday night, and it’s cold outside, and you don’t want to put too much effort into cooking.

Even steaming can overcook chicken. Keep the heat and steam gentle and remove it when it’s just firm and has a bit of spring when pressed.

The small bits of cauliflower gives the chowder broth a nice clean thickness.

This is a perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age.

If you can find head-on shrimp, this is the perfect time to use them. The extra fat in the heads will add a lot of flavor to the bisque.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

Because nothing will stop us from eating ramen all year long.

If you’ve never made posole, this is a good starter recipe.

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.

This is definitely an upgrade from the condensed cream of mushroom soup of your childhood!