You can always rely on soup. Soup will always be there for you. When you walk in from the cold, nose running, eyes tearing up from the harsh wind, a warm bowl of goulash will be just the thing to warm you up. On a burning hot day in Andalusia, there’s nothing like a cold saucer of tomatoey gazpacho to cool you down before your siesta. When you’re sick with the flu and feeling nauseous, sometimes a bowl of chicken noodle is just about the only thing that will make you feel better.
Soup has a storied place in human history, and it’s easy to see why. In the past, making a soup was the perfect way to make a lot out of a little. It’s also a great way to recycle food and reduce waste: a hearty stock is the perfect way to make use of animal bones and odd vegetable scraps. Soup helped people use up every bit of what they had.
Now, of course, we mostly just eat it because it’s delicious. And it sure is! We’ve put together a lovely compendium of our favorite soups. Each of these soups has been selected for its perfect balance, tasty ingredients, and overall ease of preparation. Let’s get spooning!
Chickpea soup vegan
Lots of people seem to think that it’s impossible to have a filling meal that lacks meat and cheese. To those people, we present this soup. A rich, sweet tomato broth plays a supporting role to earthy chickpeas, and the whole thing is brightened up with tangy sprigs of fresh dill. Best of all, it comes together in a flash! It’s technically ready to eat soon after everything is added to the pot—but we recommend that you let this cook for at least 40 minutes in order to allow the flavors to meld together. Try this vegan chickpea soup recipe for your next dinner!
Wonton soup: the appetizer
This wonton soup recipe is perhaps the perfect appetizer: though superficially not that different from simply eating some steamed or fried dumplings, serving those dumplings poached ever so delicately in a light, soy based broth braced with Chinese spices makes the whole thing so much more refined. Guests fish the wontons out with spoons and gently bite into their soft bellies, revealing the minced spiced pork inside. At the end, guests lift their bowls and sip the rich broth. It’s an extremely rewarding and elegant way to start a meal.
Sweetcorn and chili soup
What’s a summer without sweet corn? There’s something amazing about a nice warm bowl of sweet corn chowder after a hot day—the creaminess and festive sweetness just tastes better after a long, hot summer’s day. This soup gets its thickness from the corn’s natural creaminess as well as just a touch of milk. White wine and chili give it that a subtle tang. Try this creamy sweet corn soup recipe as an appetizer at your next barbecue! Bonus: try enjoying this soup cold for an interesting take on the classic vichyssoise.
Pea soup with tempeh: not your grandma’s split pea soup
We all know just about what we’re going to get when we order a bowl of split pea soup. Thick, dark, grayish green, with the smokey, meaty aroma of hamhock permeating the entire serving. Split pea soup is a great divider: you either love it or hate it. Not so with this fresh springtime soup. In this soup, the vegetables are carefully cooked until just done, preserving their bright fresh flavors. The hamhock is eschewed for funky fried tempeh, which gives texture and that characteristic fermented flavor. Best of all—it’s totally vegan! Try this vegan pea and tempeh soup recipe at your next party or dinner!
Jerusalem artichoke soup recipe
Jerusalem artichokes, also called sunchokes, are nothing like artichokes. They’re a root vegetable native to the Americas, for one, and though when gently boiled, they can have a taste slightly reminiscent of artichoke, it’s a bit of a misnomer. What we can say about them, though, is that they’re extremely delicious. Creamy, slightly potatoey, but surprisingly light, this springtime jerusalem artichoke soup recipe is sure to brighten up your next dinner party.
Classic Spanish gazpacho recipe
Spanish cuisine is interesting because of its singular focus on using a small number of quality ingredients, and this soup is no exception. This recipe was invented out of necessity—summers in southern Spain are extremely hot and humid, and before the days of air conditioning, a cold bowl of salty, fresh gazpacho could be the only thing between a sweaty Spaniard and heatstroke. In this soup, fresh tomatoes and green bell peppers are blended with plenty of extra virgin olive oil to produce a cold, creamy soup. The secret to this dairy-free creaminess? Stale bread blended up along with the vegetables and oil creates a gorgeously smooth and silky emulsion.
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