Soup

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.

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

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

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!

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

If you like your soup extra spicy, add a bit more gochujang or even a bit of the kimchi juice for an additional kick.

A modern take on your childhood sick-day soup.

The best, easiest miso soup ever.

A savory take on classic miso soup.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

This chicken and rice soup has everything we're craving, plus a big handful of crushed peanuts on top.

A restorative, Japanese-inspired chicken soup with only 10 ingredients.

Cornmeal thickens this soup and gives it a silky texture, and the combination of smoky andouille and greens packs in more flavor than you could imagine from a one-hour recipe cook time.

Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti.