A proper New England clam chowder should consist of a delicate and creamy, slightly thickened broth (but not sludgy) that contains a hint of smokiness from bacon and an abundance of clams.
This hearty creamy soup is made by simmering black beans with vegetables and spices before it is puréed and served garnished with avocado, salsa and lime
Ever since Aaron and I decided that we would be going to Thailand for our honeymoon I have been on a massive Thai food kick.
Everything you love about a hearty and classic meatball sub, is broken down and served as a soup.
The chorizo and tomato soup with wild rice is a comforting fall soup. The chorizo and rice add texture to the tomato based broth while the chorizo adds lots of flavor and mild spice to the soup.
Cioppino is a seafood stew that originated in San Francisco, specifically from the immigrant workers at the docks known as Fisherman’s Wharf and contains a variety of seafood cooked in a tomato and white wine based broth.
One of my favorite things about summer is the fresh vegetables that the heat brings. In my home state of New Jersey that means juicy tomatoes and sweet crisp corn – it’s not known as the garden state for nothing!
This Mexican soup has a spicy base featuring tomatillos, jalapeños and poblano peppers and also includes hominy and tender pork shoulder.
There’s a time and a place for rich and hearty soups but there’s also a time for light flavorful broths and vegetables like this one.
A mixture of crimini, shiitake and portabello mushrooms is sautéed then puréed for a creamy, rich and earthy soup, perfect for any chilly day.