Use leftover mashed potatoes for this spicy soup with Gruyere cheese. Cayenne pepper supplies the heat and scallions add the right amount of onion flavor.
This pumpkin soup gets a boost from apples and a bite from a cupful of Irish cider. The soup, with its intense pumpkin flavor, makes for great fall fare.
Quahogs, a large clam, take center stage in this clear chowder. There are no tomatoes or cream, just the pure taste of clams, salt pork, potatoes, and onions.
This hearty pinto bean soup is flavored with Mexican spices and thickened with masa harina. Serve over rice and add cheese for a complete dinner.
Fresh greens aren’t just for salads. Sorrel, spinach and lettuce are pureed in vegetable stock for a flavorful soup that tastes better than it looks.
Leek and potato soup with bacon is a family favorite. Tender leeks and earthy potatoes make this soup hearty. The bacon adds smokiness. A keeper soup.
Known as Acorda de Mariscos in Portugal, this robust “soup” of shrimp, bread, and rice is quite the satiating meal in a bowl.
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The classic French onion soup recipe gets a lift from apples, crispy bacon and a liberal sprinkling of Cheddar cheese. A great lunch soup for the family.
This is a high north version of the Russian soup, borscht. Goose or turkey stock tempers the sweetness of the beets, as do the chili powder and lemon juice.
This sweet, sour, and hot, soup gets its flavor from mangoes, chile peppers, yogurt, curry leaves, and spices like turmeric, cumin, and coriander.
Fresh, ripe tomatoes, green peppers, cucumber, garlic, bread, oliver oil, and vinegar come together in this classic Spanish soup.
Bright-green, this pureed soup is filled with peas, shallots, celery, and pancetta bits. On top is a squiggle of white-pepper cream and chive oil.
Fennel soup, or sopa de funcho in Portuguese, is a staple in Madeira and the Azores Islands. This recipe is full of fennel, pork, sausage, cabbage, and beans.
This recipe for Portuguese soup is an adaptation of sopa de couve, a soup from the Azores in Portugal. It’s replete with beef, beans, onions, potatoes and kale.
Considered Portugal’s national dish, caldo verde, or green soup, is a homey dish of potatoes, kale sliced whisker thin, and smoky pork sausage.
The hearty fish chowder is an homage to the Portuguese in the New Bedford and Fall River, Massachusetts, areas. It’s replete with fish, spicy sausage, potatoes.