Asparagus and Ramp Soup With Yogurt
This is a soup best eaten when it's first made, while the flavor and color are at their freshest and brightest. Asparagus and ramps provide a springy base while mint, lemon, and yogurt add a layer of tanginess.
Spicy Carrot and Ginger Soup With Harissa
Creamy Lettuce and Garlic Scape Soup
Although lettuce may seem like an odd and potentially flavorless addition to soup, rest assured that stewing deepens the greens' flavor, bringing out a warm, peppery notes. With garlic scapes, a dash of wine, and just a smidge of butter, this recipe is satisfyingly savory whether served hot or cold.
Creamy Roasted Red Pepper and Cauliflower Soup
Rather than relying on heavy dairy products, this soup uses starchy potatoes to provide a creaminess that won't weigh things down. With hints of sweet, spice, and acidity, its a versatile recipe that can be enjoyed year-round.
Squash and Apple Soup with Beet and Bacon
This recipe has a little bit of everything you could possibly want in a soup: a smooth and tart base provided by squash and apple, texture from sliced beets, savory bits of bacon, and a dose of creaminess from yogurt. Serve with bread and you've got all your major food groups covered.
Make-Ahead Zucchini and Quinoa Dill Bisque
Although bisques are usually associated with heavy cream-based soups, this one gets all the richness it needs from quinoa. A healthy dose of dill also keeps things fresh, bright, and springy.
Make-Ahead Pea Soup With Shallot, Lemon, and Parmesan
Not to be confused with the thick-as-fog, sits-in-your-stomach-like-a-brick winter-time version, this pea soup is subtle, light, and fragrant with lemon and mint. It's simmered just long enough to cook through the peas and let the flavors come together; a handful of Parmesan at the end adds salt and a touch of creaminess.
Roasted Beet Soup With Thyme, Lemon, and Crème Fraîche
When roasted, the edges of beets become caramelized and delightfully sweet. This soup takes full advantage of the fact, contrasting those sugary notes with a dash of tart lemon and tangy creme fraiche.
Roasted Butternut Squash, Kale, and Lemon Soup
This soup has the best of both worlds: silky smooth creaminess from pureed butternut squash and lively texture from crisped kale and roasted red pepper.
Make-Ahead Spring Vegetable Soup With Pesto
Leeks, fennel, peas and spring onions make this something of a spring vegetable kitchen sink soup. A short cooking time ensures that everything stays bright, snappy, and true to the flavors of spring.
Vegan Curry Butternut Squash Soup With Kale
Although light and both meat and dairy free, this soup still satisfies and warms. With chunks of butternut squash, carrot, and bell pepper, shreds of kale, and a scoop of quinoa, it gets about as close to a complete meal in a pot as you could ask for.
Chilled Spice-Roasted Carrot Soup With Yogurt
Carrots become deeply rich in flavor when cooked at a high temperature, which is why they're tasty as a side but even tastier in a soup. This intensity is balanced out by yogurt and spices for a curry-like blend of complex flavors in this vegetarian recipe.
Brown Sugar-Roasted Tomato Soup With Cheddar Croutons
Brown sugar may seem like an unusual addition to a soup that counts cheddar among its other ingredients. It simply blends into the background, however, creating a well-rounded flavor profile. This balance makes for a stunning tomato soup that is a major upgrade from the stuff you might remember from childhood.
The Best Corn Chowder
By making a quick stock from the cobs of the fresh corn, you'll have a sweet and creamy base without all the dairy. Save this recipe for summer, when corn is at its peak.