Soups and Stews

This rich and cheesy broth is satisfying on its own, but goes main course with the addition of seared kielbasa sausage. Recipe by Chris Shepherd, Underbelly, Houston

A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.

This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin

A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.

This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

The Giant Bean Succotash is the ideal way to use up summer’s bounty.

This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

“I totally ripped this squash soup recipe off from my mom.” —Allie Lewis Clapp, food editor

Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

To ensure the snow-white color of this soup, don’t let the onions brown.

At home, chef Gregory Vernick (Vernick Food & Drink, Philadelphia) always keeps miso on hand for an umami blast in everything from braises and mayo to this Asian-leaning chicken soup. You won’t believe how much depth it adds to canned broth.

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.

This is the time of year to try all different kinds of garlic--spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed egg drop soup recipe.

Loosely based on Tom Kha Gai, Thai chicken soup recipe comes together in under an hour with easy to find ingredients.

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple. This is part of BA's Best, a collection of our essential recipes.

If you can't find fresh chorizo, use any fresh sausage. For less heat, choose a sweet (mild) Italian sausage.

To save time, use canned chickpeas instead of dried.

Brining the lamb before it is slowly braised results in flavorful meat.

Butternut adds heft and sweetness to this season-blurring beauty.