Soup Season! 10 Recipes For Cooking Up Comforting Soups At Home

From Food Friends: Home Cooking Made Easy Food Friends

What’s the secret to flavorful soups that don’t involve a ton of ingredients or a ton of time to prepare?

This week, we’re back with our annual fall soup episode, with 10 recipes to keep in your rotation all season long, from quick weeknight dinners to soups worth sharing with friends.

By the end of this episode, you’ll discover

Soups you can make with 5 ingredients or less
Easy veggie soups that can be made with just water instead of store-bought or homemade stocks
Simple toppings and finishing touches that make everyday soups special enough for hosting

Press play now to find out how a few simple ingredients can make a really good bowl of soup!

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Links:

Golden potato and greens soup by Andy Baraghani for NYT Cooking

Cauliflower soup with green olive salsa verde by Justine Doiron

Chickpea noodles soup by Ali Slagle for NYT Cooking

Lebanese crushed lentil soup by Yumna Jawad of Feel Good Foodie

Marcella Hazan’s 5-ingredient, 15-minute white bean soup from Simply Recipes (and the Marcella bean)

5-ingredient creamy celery soup by Martha Stewart

Samin Nosrat’s curried carrot and coconut soup from Good Things, also similarly a version where she uses butternut squash instead of carrots

Spinach and artichoke soup by Carolina Gelen

Roasted tomato and pepper soup from 101 Cookbooks (and Kari’s tomato soup is another favorite)

Albondigas de Familia Ronstadt by Linda Ronstadt and Lawrence Downes, adapted by Kim Severson via NYT Cooking

Our previous soup episodes:

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