served hot and soups

1,401

Recipes

Roasted Parsnip and Parmesan Soup

Posted by lindseylcw  

From the Women's Institute Book of Soup that I borrowed from our local library. A slightly different parsnip soup MORE»

Recipe #315604

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Acorn Squash Soup

Posted by Leslulu  

The soup is served inside the acorn squash. Beautiful presentation. This recipe won over my new mother-in-law. I adapted this from a local symphony guild cookbook. MORE»

Recipe #315164

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Smokey Apple Bacon Chili

Posted by ERock666  

I wrote this recipe along with my Dad in November of 2007. It's a sweet, smokey, new twist on chili. It's great topped with Shredded sharp cheddar cheese. It also won first place for Non-Traditional Chili at a school cookoff. MORE»

Recipe #315014

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Beef Vegetable Soup - Simple, Hearty, and Yummy

Posted by Feast Your Eyes!  

There's a chill in the air, the kids' cheeks are rosy, and the leaves have begun falling ... That spells SOUP! There's nothing better on those cold weather days than cozying up to a steaming bowl of home-made soup. If you love the taste, but... MORE»

Recipe #315000

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New England Corn Chowder

Posted by Molly53  

Delicious and simple, this tummy-warming soup comes from thrifty New Englanders. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #314076

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Mexican Black Bean Soup

Posted by Jami Robin  

This soup is a mixture of two recipes that I have for black bean soup. I love the flavor and it is great by itself or as an addition to a Mexican dinner. This recipe uses canned black beans so there is no soaking them overnight and you can also... MORE»

Recipe #314006

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Brown Soup Stock

Posted by Molly53  

A robust base for many of your soups. There's no need to peel the vegetables as they are strained out at the end of the cooking. Back in the day, this soup cooked all day in the soup well of the stove,but modern cooks may wish to use their... MORE»

Recipe #313371

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New England Clam Chowder

Posted by Molly53  

If you really want to be truly authentic, soak some hardtack or pilot crackers in cold milk and add to soup just before serving. If you don't have access to fresh clams, please feel free to use canned ones. From the New England chapter of the... MORE»

Recipe #313361

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New England Corn Chowder

Posted by Molly53  

Delicious and simple, this tummy-warming soup comes from thrifty New Englanders. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #313354

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Tomato Oyster Bisque, Tureen-Style

Posted by Molly53  

Serve this silky soup with oyster crackers or croutons. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #313275

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Down East Fish Chowder

Posted by Molly53  

Take a taste of this chowder, close your eyes and you will smell the shore of Maine even if you are in America's Heartland. If using dried salt codfish, you'll need to soak it overnight in several changes of water. From the New England chapter... MORE»

Recipe #313264

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Cream of Quahog Soup

Posted by Molly53  

The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make... MORE»

Recipe #313235

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Oyster Soup

Posted by Molly53  

A quick and easy soup that is just wonderful on a winter day (or anytime, really)! This soup comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #313229

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Oxtail Soup

Posted by Molly53  

A lovely, heartwarming soup sure to please. This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of... MORE»

Recipe #313087

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Roasted Jalapeno Soup (Rockfish Restaurant Copycat)

Posted by TheHungaryCook  

I fell in love with this soup the first time we went to eat at Rockfish Restaurant, and had to have the recipe. I found this on recipelink. Warning, this soup is highly addictive. MORE»

Recipe #311807

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Barbecue Bean Soup

Posted by Smockmock  

This is a my version of a soup recipe I got from wife2abadge. It's easy to make and requires minimal prep. MORE»

Recipe #311631

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Creamy Broccoli Soup With Cheddar Cheese

(1 reviews) Posted by Renee D  

I got this recipe from a chef at a local restaurant and I love it. MORE»

Recipe #311346

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Vegetarian Indian Soup

Posted by Bar-b-blues  

I created this recipe to satisfy my wife's desire for meatless meals. We eat it as the main course when I make it. You can substitute mixed frozen vegetables for this recipe. Frozen vegetables will grind better then raw vegetables creating a fine... MORE»

Recipe #310908

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Prudhomme's Shrimp Mango Bisque

Posted by Molly53  

Posted from an online source in response to a recipe request. Very ripe mangoes are important to the quality of the results. MORE»

Recipe #310554

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Divine Creamy Pea Soup

Posted by Mirj  

So simple, so green, so lovely, so multi-seasonal, just so..... so! I've had this warm in winter, cold in summer, and it's always been a hit. Just the other day we served this up cold in martini glasses, first we got the oohs and ahhs over the... MORE»

Recipe #310426

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