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.
This soup is like a cross between tomato soup and a grilled cheese sandwich.
A combination of Moroccan spices is used to develop rich deep flavors in this vibrant vegetarian soup.
This recipe combines ground beef with tomatoes, kidney beans and pinto beans for a classic version of soup.
This is not traditional Vietnamese pho, as it is essentially a hybrid between Vietnamese pho and Thai green curry. For a shortcut on a busy night, substitute the chicken breasts for shredded rotisserie chicken.