Soup

This pungent, spicy, and garlicky broth is inspired by rasam, a South Indian soup.

A dash of smoky mezcal adds an unexpected layer of complexity to this Mexican influenced stew. Leave the seeds in the jalapeños if you prefer a spicier stew.

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.

This recipe gives off major chicken-soup vibes but is entirely vegetarian—and you don’t have to simmer vegetables or cheese rinds for hours to get there. The lightning-fast broth gets its flavor from caramelized miso and nutritional yeast (a trick we picked up from Bay Area cookbook author and food writer Andrea Nguyen). The gluten-free dumplings are soft on the outside and pleasantly chewy on the inside. 

Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

This super-savory dish draws inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions.

Coconut milk and lots of zippy aromatics bring life to this creamy cod chowder. 

This soup coaxes big flavors from a short ingredient list. 

Every batch of clams will bring a different level of saltiness to this update on linguine with clams, so be sure to taste the broth and add water as needed in case it's too salty.

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.

Name a better activity for an autumnal, sweater-weather Sunday than simmering a cozy soup. (Oh, and apple-picking doesn't count.)

Make this simple and super-satisfying soup your go-to weeknight meal.

When 5:15 p.m. hits and there’s still no dinner plan, Deb Perelman makes this Instant Pot soup in 45 minutes flat.

For this soup recipe, we skipped browning the meatballs and poached them instead. This will keep them very tender and their flavor light, which is ideal for this seasonal dish.

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

Exactly the kind of hearty-but-not-too-hearty soup you want on a rainy spring day.

If chicken noodle soup is a winter blanket, then this brodo is a light spring sweater.

The healthyish comfort food recipe you won't be able to get enough of.

A straight-down-the-middle, nostalgic-tasting tomato soup with long-cooked flavor and a short cook time.

Onions, garlic, oil, wine, and salt are all it takes to make a rich vegan broth that still evokes the classic version.

This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.