Recipes

A Betty Crocker betty-crocker-basics recipe for Chunky Broccoli Soup.

Recipe from The 1918 Fanny Farmer Cookbook

A vintage layered casserole of ground beef, raw rice, celery, green pepper, sliced potatoes, and kidney beans, all moistened with tomato soup and a can of Coca-Cola.

A silky chilled purée of green asparagus with onions, leeks, garlic, and cream, elegantly garnished with crème fraîche, halved hard-boiled quail eggs, caviar, and chives.

A silky chilled cucumber soup pureed from sautéed cucumbers and onions in chicken stock, finished with plain yogurt, and served with fresh Louisiana oysters on the half shell drizzled with lemon-shallot oil and Osetra caviar.

A chilled white bean soup pureed smooth with chicken stock and cream, topped with a relish of crispy rendered pancetta, diced Creole tomatoes, red onion, fresh basil, and olive oil croutons.

A gifts-in-a-jar recipe for Colorful Soup Mix In A Jar.

Chicken fryer pieces arranged over Stove Top stuffing, smothered in French onion and cream of mushroom soups thinned with water and dotted with butter—simple but elegant.

A country inn recipe for Cool Tomato Soup.

Bread-crumbed chicken chunks browned golden, then baked with Swiss cheese, diced ham, and a creamy milk-and-soup sauce—all the flavors of Chicken Cordon Bleu in an easy casserole.

A comforting baked casserole of tender cooked cabbage and canned corned beef in a tangy Cheddar cheese soup sauce, topped with buttered bread cubes and melted American cheese.

Vibrant corn soup with chili powder and sautéed red and green peppers in chicken broth, finished with fluffy whipped cream stirred in.

A simple, hearty country-style potato soup simmered with onion, then finished with milk and parsley, topped with shredded cheddar.

An ultra-simple cream corn soup with canned cream corn, tomato sauce, onion, and cubed potatoes — easy comfort food.

An elegant French cream soup with tender asparagus and sautéed fresh morels, inspired by chef Fredy Girardet.

A rich and creamy blended broccoli soup with parsnips, carrots, mushrooms, and a touch of Parmesan.

A classic French Creme Dubarry: creamy blended cauliflower soup with leeks, garlic, fresh thyme, nutmeg, and a garnish of tiny florets.

A wonderfully simple blended celery and potato soup with half-and-half — a velvety, endlessly seasona-ble comfort soup.