From brothy, briny Cioppino to hearty Chicken and Biscuits, these six dinner-worthy soups eat like meals
The addition of celery root is a great twist on the familiar flavors in this dish.
This soup is the ultimate dead-of-winter warmer.
This vegetable-packed zuppa is a perfect way to use day-old bread.
This stew uses bottled clam juice, a smart shortcut to a robust broth.
Crusty garlic bread is the perfect dish to bring to a pot luck soup supper.
A simple curry paste gives this northern Thai-inspired soup surprising depth of flavor.
This rich and cheesy broth is satisfying on its own, but goes main course with the addition of seared kielbasa sausage.
(Credit: All, Ditte Isager)
From the restaurant kitchen to yours, tips and tricks guaranteed to make your next pot of soup a hit:
"Make soups a day ahead if you can. All the flavors come together overnight."
-Ravin Nakjaroen, Long Grain, Camden, ME
"I take the classics, then start playing with them, taking pieces that are already there and making them cleaner. I want something a little sophisticated but still recognizable as a dish my mom made me."
-Michael Santoro, The Mildred, Philadelphia
"Soups are one-dish meals, so they have to strike a balance between the deep flavors of slow cooking and the brightness of the more delicately cooked elements."-Larry McGuire, Clark's Oyster Bar, Austin
"I'll take a fish or vegetable stock and at the very last minute cram a ton of fresh herbs into it and purée so you taste a contrast in every bite."
-Colby Garrelts, Rye, Leawood, KS
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