Redfish courtbouillon has been a favorite of Creole cooks for well over a century. (registration required)

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There really isn’t a lot of work involved in making chicken stock—you pretty much drop everything into a pot of water and let it simmer.

Inspired by Vietnamese pho (pronounced “fuh”), this soup creates its own broth as meaty short ribs and beef shank simmer.

Tortilla soup is all about contrasting textures, but its real success hinges on a fabulous broth.

This soup has many layers in its complexity, but the overall effect is of cleanness and freshness.

Green apple and cider vinegar provide the right amount of tart balance in this slightly sweet, down-home soup topped with homemade bacon bits.

We added nuggets of steak to a restorative soup of egg noodles and vegetables, turning it into hot, hearty magic.

This puréed soup is so velvety that it’s hard to believe it’s vegan. Its lushness comes from a surprising source—unsweetened almond milk.

Russian borscht went upscale in the Borscht Horseradish Terrine. Here, the leftovers are transformed into a soup that stays true to the ingredient’s central European vibe....