Soup recipes, as prep tables

Soups, stews, chowders and curries — the long-simmered end of the library, where knowing what goes in when actually matters.

Spicy Miso Ramen

40 min16 ingredientsServes 3

Jamie Vespa · dishingouthealth.com

Carrot, Coriander And Coconut Soup

40 min9 ingredients4 servings

kitchenjulie.com

1 eggplant (aubergine), cut into 2 cm / 3/4" cubes, skin on (~450 g / 16 oz)
3 tomatoes, chopped (~150 g / 5 oz each)
2 tbsp extra virgin olive oil (for the eggplant)
2 brown onions, chopped into 1 cm / 2/5" cubes (~150 g / 5 oz each)
2 garlic cloves, finely chopped (~3 tsp)
1 tbsp extra virgin olive oil (for the onion and garlic)
2 capsicums (1 red, 1 yellow), cut into 2 cm / 4/5" cubes (~200 g / 7 oz each)
1 tbsp extra virgin olive oil (for the capsicum)

Ratatouille (French Vegetable Stew)

1 hr 30 min15 ingredientsMakes side for 6 to 8 people, main meal for 4 people

recipetineats.com

Panera Chicken Noodle Soup Copycat

1 hr17 ingredientsMakes 11 cups

Brooke Fajcz · savortheflavour.com

Beef and Broccoli Ramen Noodles

20 min12 ingredientsServes 2

Kevin Curry · fitmencook.com

Best Homemade Tomato Soup Recipe

50 min11 ingredients8 servings (8 cups / 2 quarts)

joyfoodsunshine.com

Tom Kha Gai (Thai Coconut Chicken Soup)

15 ingredientsServes 2

Praew · hungryinthailand.com

Butterbean & chickpea soup with pesto broth

50 min15 ingredientsServes 4

corriesrabbitfood.com

Middle Eastern Lentil Soup
1 hr 15 min12 ingredients8 servings
Analida · ethnicspoon.com

Coconut Chicken Curry

35 min13 ingredients5–7 people

recipetineats.com

Szechuan-Style Spicy Dumpling Soup

35 min17 ingredientsServes 4

Sarah Gardner · thehungrygoddess.com

Vegetarian Chili Mac
40 min17 ingredientsYields 10 cups
Liz Thomson · iheartvegetables.com

Hidden White Bean Tomato Soup

1 hr12 ingredientsServes 6

carleigh · plantyou.com

French Onion Soup

1 hr 20 min11 ingredients4 to 6 servings

Sara Bonisteel · cooking.nytimes.com

Beef Stew

2 hrs 15 min12 ingredients4 servings

Molly O’Neill · cooking.nytimes.com

Chicken Noodle Soup

25 min10 ingredients4 to 6 servings

Ali Slagle · cooking.nytimes.com

Roasted Tomato and White Bean Stew

40 min14 ingredients4 to 6 servings

Colu Henry · cooking.nytimes.com

Potato Soup

35 min13 ingredients6–8 servings

recipekeeperonline.com

The Best Sunday Chili

2 hrs 30 min15 ingredients6 servings (1 1/2 cups each)

recipekeeperonline.com

Life Changing Instant Pot Beef Stew

50 min8 ingredients5-6 servings

recipekeeperonline.com

Chipotle Pinto Bean Stew

1 hr 35 min (+ overnight soak if dried)16 ingredientsServes 4

Dr Rupy Aujla · bbc.co.uk

Salmon and Cherry Tomato Curry

25 min15 ingredients4 servings

Ashley Lonsdale · cooking.nytimes.com

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

4 hrs 35 min18 ingredientsServes 6

Tieghan Gerard · halfbakedharvest.com

Vegan Thai Green Curry

35 min15 ingredients4 servings

Pailin Chongchitnant · hot-thai-kitchen.com

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8 oz / 225 g ground chicken or pork (or crumbled tempeh or tofu)
2 Tbsp neutral cooking oil
6 to 8 oz / 170–225 g thinly sliced shiitake mushrooms, stems removed
1/2 cup / 120 g minced shallots
4 garlic cloves, minced
1 Tbsp freshly grated ginger
3 Tbsp white miso paste
2 Tbsp lower-sodium soy sauce

1 onion, finely chopped
300 g / 10.5 oz carrots, sliced thin
1 can full fat coconut milk
2 cups / 480 ml water or vegetable stock
1/4 tsp or more sea salt
large handful fresh coriander, finely chopped
1/2 can / 200 g cooked green lentils
squeeze of lemon juice or 1 tsp apple cider vinegar

2 tablespoons / 30 g unsalted butter
1 cup / 160 g onion, diced
3/4 cup / 90 g carrots, chopped
1/2 cup / 60 g celery, thinly sliced
1 tablespoon / 9 g garlic, minced
1/2 teaspoon dried thyme leaves
2 bay leaves
1/4 cup / 60 ml chicken broth (for deglazing)

8 oz / 225 g lean flank steak, thinly sliced
2 cups / 150 g raw broccoli florets
4 oz / 115 g ramen noodles
3 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
hoisin sauce (amount not specified)
1 1/2 tablespoons raw honey
maple syrup or coconut sugar (amount not specified)

3 pounds / 1.4 kg fresh tomatoes, cut into 2" pieces
1/2 onion / 115 g, diced
5 cloves garlic, peeled and chopped
2 tablespoons / 30 ml olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup / 10 g fresh basil
2 tablespoons / 30 g salted butter

300 ml / 10 fl oz water
2 stalks lemongrass, sliced
6 slices galangal, sliced
3 kaffir lime leaves, stems removed
1 large chicken breast, sliced into thin, bite-sized pieces
1/2 tbsp tamarind paste
1 tbsp fish sauce
1/2 tbsp salt

1 tsp rapeseed oil
½ tsp sea salt flakes
1 white onion, finely chopped
1 small carrot, peeled and diced
½ stick of celery, diced
½ de-seeded red pepper, diced
2 medium tomatoes, roughly chopped
1 can chickpeas, washed and drained

1 1/2 Tbsp olive oil
1 onion, diced
1 stalk celery, diced
2 carrots, diced
2 garlic cloves, minced
1 cup / 200 g dry green lentils, rinsed
4 cups / 950 ml vegetable broth
3 tsp cumin

2 tbsp / 30 ml unrefined coconut oil (virgin)
1 large onion, diced
1 1/2 tbsp / 22 ml garlic, finely grated
1 1/2 tbsp / 22 ml ginger, finely grated
2 1/2 tbsp / 37 ml curry powder
1 tsp / 5 ml cumin powder
1 tsp / 5 ml turmeric powder
1/4 cup / 60 ml tomato paste

6 cups / 1.4 L low-sodium chicken broth
1 tablespoon Szechuan peppercorns, lightly toasted and crushed
1 tablespoon chili oil, plus more for garnish
1 tablespoon soy sauce
1 tablespoon black vinegar
2 teaspoons sesame oil
3 cloves garlic, minced
1-inch piece ginger, peeled and minced

1 tablespoon olive oil
1 small onion, diced
1 bell pepper, diced
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon oregano

4 vine ripened tomatoes, halved
2 heads garlic, tops sliced off
1 red onion, halved
1 red bell pepper, halved and cored
1 1/2 cups / 180 g cherry tomatoes
2 tbsp / 30 ml olive oil
1 1/2 cups / 270 g white kidney beans, canned, drained & rinsed
1 tbsp dried parsley

3 tablespoons / 45 g unsalted butter
3 to 4 large red or yellow onions (about 3 pounds / 1.4 kg), peeled and thinly sliced
¾ teaspoon kosher salt, plus more to taste
1 cup / 240 ml dry white wine
1 tablespoon dry sherry
1 tablespoon all-purpose flour
2 quarts / 2 liters beef stock
¼ teaspoon kosher salt

¼ cup / 30 g all-purpose flour
¼ teaspoon freshly ground pepper
1 pound / 450 g beef stewing meat, trimmed and cut into 1-inch cubes
5 teaspoons / 25 ml vegetable oil
2 tablespoons / 30 ml red wine vinegar
1 cup / 240 ml red wine
3 ½ cups / 840 ml beef broth, homemade or low-sodium canned
2 bay leaves

2 tablespoons / 30 g unsalted butter
1 medium yellow onion, finely chopped
8 cups / 2 L chicken stock
2 bay leaves or thyme sprigs (or 1 teaspoon dried thyme)
herb stems from parsley or dill, reserved
2 medium carrots, cut into ½-inch pieces
2 celery stalks, cut into ½-inch pieces
6 ounces / 170 g dried noodles (egg noodles or short pasta)

½ cup / 120 ml Italian parsley leaves and tender stems, roughly chopped
2 teaspoons lemon zest
2 (10-ounce / 280 g) containers cherry or grape tomatoes
¼ cup / 60 ml olive oil (for roasting tomatoes)
1 tablespoon fresh thyme leaves
2 tablespoons olive oil (for the skillet)
1 medium yellow onion, thinly sliced
3 large garlic cloves, thinly sliced

5 slices bacon, diced
3 tablespoons bacon grease (reserved) or butter
1 cup / 160 g diced white or yellow onion
4 cloves garlic, peeled and minced
1/4 cup / 30 g all-purpose flour
2 cups / 480 ml chicken or vegetable stock
2 cups / 480 ml milk, warmed
1.5 pounds / 680 g Yukon gold potatoes, diced

6 slices bacon, cut into small pieces
1/2 onion, diced
4 cloves garlic, minced
1 jalapeno, minced
4 carrots, minced (optional)
1 1/2 lb / 680 g ground beef, mixed with 2 tsp salt
2 1/2 tbsp chili powder
2 tbsp cumin

2 lbs beef chuck roast, fat trimmed, cut into 1–2 inch chunks
1 medium onion, sliced thinly
2 stalks celery, sliced diagonally in thick pieces
6 carrots, sliced diagonally in thick pieces
2 tablespoons small tapioca
1/2 cup / 120 ml tomato juice
2 teaspoons salt
1 tablespoon sugar

2 onions, finely chopped
2 celery sticks, finely chopped
3 garlic cloves, crushed or grated
2 tsp ground cumin
½ tsp ground cinnamon
1 tbsp chipotle paste (approx. 20g / ¾oz)
30g / 1oz tomato purée
400g tin chopped tomatoes

4 (6 oz / 170 g) salmon fillets, skin removed
Salt
Freshly ground black pepper
2 tablespoons / 30 ml ghee or coconut oil
3 garlic cloves, minced
1 tablespoon / 15 ml minced fresh ginger
1 bird's-eye chile or other small chile, sliced
½ teaspoon cumin seeds

2 pounds boneless skinless chicken breasts or thighs
1 tablespoon ground turmeric
2 teaspoons ground ginger
1/4–1 teaspoon cayenne pepper, to taste
3 tablespoons sesame oil or extra virgin olive oil (for the curry)
1 shallot, chopped (for the curry)
4 cloves garlic, minced or grated
1 inch fresh ginger, sliced

10-15 leaves greens such as baby spinach or Thai basil (finely julienned)
2 teaspoons miso paste
1 dried shiitake mushroom (medium, about 5-6 g)
¼ cup / 60 ml green curry paste
¾ cup / 180 ml coconut milk (for reducing)
1¼ cups / 300 ml coconut milk (remaining)
1 cup / 240 ml water
7 oz / 200 g fried tofu (bite-sized pieces)