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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.
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.
American French Onion Soup
This recipe takes French onion soup and gives it a few American twists that are going to make it a little bit easier.
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.
Ham and Split Pea Soup Recipe — A Great Soup
This hearty split pea soup with ham has a slightly sweet, somewhat salty, and subtle smoky flavor. An ideal fall or winter soup — great for lunch or dinner.
Tomato Bisque
This tomato bisque is proof you don't need a whole basket of vine-ripened tomatoes to make delicious tomato bisque. This recipe uses canned tomatoes. Rice makes this soup silky, not starchy.
Chef John's Sausage & Shrimp Jambalaya
While shrimp jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that can be customized. Add more stock to easily make it into a soup recipe. Serve garnished with green onion.
Chef John's Homemade Chicken Noodle Soup
This homemade chicken noodle soup is soul-warming and deliciously simple — just chicken and noodles. What makes it so good is the homemade roasted chicken stock.
Chef John's American Goulash
American goulash was one of my all-time favorite comfort food meals when I was growing up. They served it in my school cafeteria alongside a slice of buttered white bread and a carton of milk. This Americanized version of goulash was invented to stretch a small amount of beef into enough food for a not-so-small family. It's a simple dish that doesn't taste simple, so it's perfect for your weeknight dinner rotation.
Chef John's Gazpacho
This gazpacho has the perfect balance of flavors. Try making it with some end-of-summer, super-sweet tomatoes — there just isn't any substitute. I hope you find some so you give this a try.
Chef John's Italian Sausage Chili
This sausage chili recipe turned out with great results. I had added pork to ground beef chili before but never tried it with only Italian sausage. I added even more Italian flavors with cannellini beans and a hint of oregano. Garnish with sour cream, avocado, red onion, and basil.
Cranberry Mustard Salad Dressing
This vinaigrette is especially gorgeous with a classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked.
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