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Chef John's Spanish Garlic Soup (Sopa de Ajo)
Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner.
Chef John's Ham and Potato Soup
You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.
Chef John's Manhattan Clam Chowder
Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up. Serve with oyster crackers and garnish with fresh chives, parsley, tarragon, or even dill, if desired.
Spicy Chicken Thai Soup
Most of the ingredients for this Thai-inspired spiced soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.
Pork Chili Verde (Green Pork Chili)
This pork chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor, so I usually do it.
Chef John's Bay Scallop Chowder
Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.
Caldo Verde (Portuguese Sausage Kale Soup)
This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.
Chef John's Minestrone Soup
This is the type of dish I never make the same way twice, but I hope you give this amazing minestrone recipe a try soon, but only once.
Avgolemono Soup
Avgolemono is a rich, silky, and comforting Greek soup made with chicken broth and Arborio rice, enriched with beaten eggs and lemon juice, that's amazingly delicious! I've made this epic Greek soup many times but this recipe is made from scratch with a whole chicken and homemade broth. Garnish with parsley and lemon zest.
Hungarian Potato and Sausage Soup
When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.
Chef John's Black Lentil Soup
Use black beluga lentils for lentil soup instead of green. There's absolutely nothing wrong with green lentil soup, but once you start using black beluga lentils, you'll have a hard time going back. These beauties cook up melt-in-your-mouth tender but still retain their structural integrity, giving the soup a thick, satisfying body with a light, non-starchy mouthfeel.
Chef John's Mulligatawny Soup
I'm showing you my take on what is considered one of the world's greatest soups. Which was invented, I hear, because British soldiers in India weren't able to start a meal without soup. This is incredibly hearty, savory, and comforting, and something that should be on every soup lover's bucket list. Serve with naan.
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