My Recipe Box

Ultimate Classic Soups

french onion soup recipe

These crowd-pleasing soups remain our favorites year after year. From French onion soup, rich with sweet caramelized onions and a blanket of nutty Gruyère, to the simple perfection of a smooth tomato soup, the perfect partner for grilled cheese, these are the ones you'll turn to again and again.  

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Classic Tomato Soup

Silky tomato soup is like the little black dress of soups. Unadorned and paired with a grilled cheese sandwich, it's a comforting lunch. Dressed up with simple garnishes, it makes a sophisticated start to a dinner party.

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Pasta e Fagioli

This Italian soup—which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.

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Classic Manhattan Clam Chowder

This chowder is a great change of pace from the creamy New England version. With its base of stock and tomatoes, rather than roux and cream, it’s lighter and a bit healthier.

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Split Pea Soup

This soup makes a nice hearty starter, especially garnished with croutons, but I also love to serve it with crusty whole wheat bread and call it dinner.

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Baked Potato & Leek Soup with Cheddar & Bacon

Like a loaded baked potato in liquid form, this creamy soup is topped with scallions, crumbled bacon, and shredded cheddar.

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New England Clam Chowder

Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Island versions). This chowder gets its thick texture from a combination of heavy cream and puréed potatoes.

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Matzo Ball Soup

The ultimate in Jewish comfort food, this classic recipe includes a homemade golden chicken broth, and the secret to ultra-light matzo balls.

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Lobster Bisque

Sherry and lobster are a classic flavor pairing; here, cream sherry lends the bisque a slightly sweet complexity. For richer flavor and more intense color, use a female lobster.

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Classic French Onion Soup

This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyère is key to getting the traditional bubbling crust of cheese; it's rich, smooth, and melts easily.

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Classic Bouillabaisse

This hearty fish stew is a treasure from the South of France. It takes an afternoon to make, but it's a showstopping all-in-one meal that's absolutely worth the effort.

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Beef & Wild Rice Soup with Winter Vegetables

Wild rice imparts a wonderfully nutty, earthy fragrance to this savory soup. Chunks of tender butternut squash and turnips turn it into a one-pot meal.

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