Earthy porcinis, button mushrooms and sage make up this exquisite soup.
Homemade Soup Recipes and Broth Soups
Homemade soup recipes can be quite simple if you know how to make a great soup base and you learn a few simple stock-making and soup-making techniques.
Most homemade soup recipes start with a quality stock or broth, such as chicken stock, chicken broth, fish stock or vegetarian stock. So if you want to learn how to make soup, this should be your starting point. From here, the combinations are endless.
Below you find a number of great homemade soup recipes such as the classic split pea soup, chicken noodle soup, French onion soup and minestrone soup. We’ve also complied some supporting premium cooking school lessons such as how to make stock fundamentals, broth-based clear soups and stock-based clear soups. There are also a number of free soup cooking techniques and tips that support the healthy soup recipes in this collection.
The world of great homemade soup is just a few clicks away!
Instructional Video & Text Recipes
This is a traditional split pea soup made with a ham hock.
Rich chicken broth with carrots, celery, moist pieces of chicken and tender noodles. This homemade chicken noodle soup is sure to warm the soul.
Velvety cannellini beans make up this mild and extremely versatile Italian soup.
This exotic vegetable soup is made with squash, chickpeas, cauliflower and just a hint of Panang paste.
Delicious chicken broth with dumplings made from matzah meal.
Delicate tortellini and Italian brodo (broth) are a match made in heaven.
You can still savor and enjoy this soup even if the winter season is over.
With hints of coriander, cumin and ginger & garnished with cucumber and radish
Smooth, silky and simple roasted eggplant soup.
Delicate peas and watercress adorn a rich and flavorful chicken broth.
Rich and full-flavored beef broth is ladled over tender rice noodles and thinly-sliced pieces of beef tenderloin. Garnished fresh bean sprouts, chilies, Thai basil and cilantro, this version of Vietnamese Beef Phở is sure to awaken your taste buds.
This full-flavored and golden chicken broth can be turned into a variety of soups in a snap.
This is a twist on the classic BLT sandwich - pancetta, crispy lettuce, tomato and garlic crostini.
This mildly spicy Mexican soup is made with delicious ancho and guajillo chilies, chicken and corn, and is finished with fresh cilantro salsa, avocados, and corn tortillas.
Naturally sweet caramelized onions, rich stock, a toasted baguette and gooey cheese makes up this classic, full-flavored soup.
Video Cooking School Classes
One of THE first fundamental skills any professional culinary student is taught is how to make a delicious stock. By making and using your own stock, your cooking is guaranteed to be elevated to an entirely new level. Not only is making stock extremely rewarding, it will most definitely taste better and be healthier than anything you can buy. Most store-bought stocks are high in sodium and lack the gelatin that homemade stocks contain. Often dubbed as liquid gold, a well-made, gelatinous stock is what enables chefs to make those restaurant-quality sauces. In fact, great chef begins the week by making and storing a variety of stocks, which is one of the reasons why their dishes taste so good. Basically, if you can simmer water or make tea you can make stock – the process is extremely simple. Many people wrongly assume that making stock takes far too much effort; however, the actual work takes only a matter of minutes.
In this lesson, you will learn the fundamentals of making stock. You will learn about the equipment required, the basic components, the importance of simmering and skimming and how to strain and cool, defat and store stock. While this lesson will walk you through the process of making a white chicken stock, it is important to note that the principles you learn here apply to all types of stock.
If you seriously want to learn how to cook well, you need to know how to make stock. By simply using stock rather than water in almost any area of your cooking, you can effortlessly add delicious flavor to the food you cook – even to everyday rice and grains. By having quality stock on hand, not only will you have the foundation of a great dish, you will also be excited and motivated to cook a variety of new dishes.
Since ancient times, cultures from all around the world have been making broths. Authentic Italian, Chinese and Vietnamese cuisines, for instance, rely on very flavorful broths for many of their classic dishes.
Broths are made by simmering meat that is still attached to the bone, along with a combination of vegetables and aromatics. Aside from producing a tasty liquid, broths also produce a cooked and usable meat at the same time. For example, the leftover meat can be used to stuff pasta or both the meat and liquid can be used to create a whole meal. Chicken Pot Pie is a perfect example of this.
This lesson builds upon the skills and techniques learned in the previous lessons on How to Make Stock Fundamentals and How to Make Dark Stock. Here you will learn the differences between a broth and a stock as they are often confused. You will also learn the process of making either a white or dark broth. By learning this easy process, you will not only be able to incorporate a flavorful broth into your cooking, you will be able to build a variety of different dishes from delicious soups to whole meals.
Broth-based clear soups are highly-flavorful, clear liquids that have been made by simmering meat, fish and/or vegetables in a liquid.
Present in every culture, classic examples of these extremely satisfying and homey soups are Vietnamese pha (commonly called PHO), matzo ball, Italian brodo, and chicken noodle. Even though these soups contain added garniture, you can always see through the clear liquid within these soups.
In this lesson, you will learn how to make broth-based clear soups from scratch. You will learn how to prepare the main ingredient and how to infuse the water with aromatics to give the soup a full-bodied flavor. Once the broth is made, it can be served as is, or it can be used as the base to build a variety of delicious soups using an array of ingredients to make them more substantial. Finally, we will teach you how to serve and also various ways to garnish these soups.
Whether kept simple or turned into a whole meal, broth-based clear soups represent the true essence of soup making.
Stock-based clear soups can be quick to put together, especially when you have a quality stock on hand. Stock-based clear soups rely on a variety of ingredients to form the main flavor base. Liquid (usually stock) is added to enhance and bring the main flavors together to form a delicious soup.
In this lesson, we will walk you through the process of making a stock-based clear soup. Just by following a few key steps, you’ll be able to create many tasty soups.
Cooking Video Techniques
This technique will teach you how to properly butcher a whole chicken (or any type of poultry). In this video, we show you how to remove the chicken wings, chicken thighs, chicken drumsticks and chicken breasts. By butchering your own whole chicken, you'll be saving money. Save the left over bones to make great stocks, such as chicken stock or duck stock.