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    You are in: Home / Cookbooks / Sensational Soups
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    95 recipes in

    Sensational Soups

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    1 Reviews |  By J. Ko

    A nice savoury cookie that goes well with almost any kind of soup; especially with a tomato based soup or with an autumn vegetable soup. Use fresh parmesan; do not use pre-grated parmesan in a can! If you do not like cumin, you can substitute dried thyme or rosemary.

    Recipe #221929

    We've enjoyed this very tasty, creamy mushroom soup for years. Now, at last, I've written down the recipe! This soup freezes well and can be thawed and reheated in the microwave.

    Recipe #182081

    This soup is a little spicy, elegant enough for a dinner party, super cheap to make and very tasty... Don't be put off by the lentils - trust me you won't know they are there (and secretly they are so good for you).

    Recipe #164652

    When I went to Thailand and had this soup for the first time I think my whole world just flipped right over on me all at once--it was the most remarkable taste experience ever. The flavors just blew me away--piquant, sour, spicy, rich, amazing! You have to try it. And you can easily make either Tom Yam or Tom Ka with a simple substitution. This soup is simple to make, but what's tricky is having the ingredients on hand. Because I love this so much, I stockpile fish sauce, coconut milk and dried shiitake mushrooms. My hubby grows lemongrass in the garden year-round, and we have a lime tree that contributes a leaf here and there. You can make this without lime leaf and lemongrass, but add some lime zest to substitute. I think you are going to love this special and wonderful soup--one of the great wonders of the culinary world!

    Recipe #162077

    A thick, smooth soup. I usually only use the 1/2 tsp curry powder, but you can go up on that as you like.

    Recipe #147539

    From Bon Appetit October 2005 magazine courtesy of the Four Seasons' Hotel in Los Angeles. If I didn't post this recipe I knew sometime down the road I would have regretted it.

    Recipe #141000

    Quick to make soup with a spicy kick. Another Moosewood recipe.

    Recipe #134240

    A Moosewood recipe. I haven't tried it, but this is supposed to be rich and spicy. Don't skip the chopped scallions or chives!

    Recipe #134219

    A delicious creamy – yet non-dairy – soup! "This soup is satisfying, but light. It's great for weekend suppers with a salad or sandwich." --Barbara Hansen, LA Times Staff Writer.

    Recipe #117144

    From Andreas Viestad, a lovely, slightly sweet, onion soup. Prep time includes cooking time because you do have to stir now and then while the onions saute.

    Recipe #116061

    Truly the best soup I ever tasted. It's quick and easy and always turns out great. It's an adaptation of a recipe from a James McNair cookbook I found years ago and have been making it ever since. As you probably already know, if you like cheese soup to be as smooth as possible use processed cheese like Velveeta. Adding 1 cup of milk makes a richer soup, but it could be omitted and would still taste great.

    Recipe #111380

    Another delicious soup from Martha Rose Shulman's cookbook Mediterranean Light. She states the soup tastes best the day after it's made. This is her ode to hummus lovers. Feel free to add more garlic!

    Recipe #110413

    From the cookbook Mediterranean Light by Martha Rose Shulman. Martha compares this soup more closely to an Indian curry unlike its milder European cousin. I sometimes substitute lamb stock for the water which gives the soup even more richness. If you choose to use lamb stock you'll probably want a soothing cup of mint tea later. Harissa is prepared easily and cheaply at home and there are several good recipes for it on this site.

    Recipe #110330

    138 Reviews |  By RuizA

    This albondigas soup recipe was given to me from my mother-in-law. It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried.

    Recipe #107281

    This is a modified recipe, originally called Farmhouse Cheddar Soup, which I clipped out years ago. I make it often and freeze in individual servings to reheat. You can reserve 1 1/2 c of the cauliflowerets to saute in some butter and add after the soup has been pureed. I usually just puree it all in the soup pot with a hand blender.

    Recipe #106611

    We used to buy this soup, but it disappeared from the supermarket shelves. Luckily, by then, I had eaten so much of it, it did not take too much time to recreate it. I think the home-made variety is even better!

    Recipe #105146

    Easy to make in the crock pot. Has a great cajun flavor. Goes great with corn bread on the side. Enjoy!

    Recipe #103158

    From www.TopSecretRecipes.com I got this copycat recipe off of Top Secret Recipes site.I love Friday's Black Bean Soup because of its spiciness and I was so happy to find this! This is so easy to prepare! You can make this soup on the stovetop or in the slow cooker.I brought this soup to a boil on the stove and then put it in the slow cooker and let it simmer on low for 2-3 hours. If you like black bean soup, you're gonna love this!

    Recipe #102274

    Great served with soup!

    Recipe #95298

    I borrowed a cookbook Practical Soups from work. This is one I'm interested in making soon. Although the recipe doesn't mention it, I would finish this with a little cream or yogurt.

    Recipe #93290

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