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Menudo Mornings in Salinas

by Melanie Wong 2 years ago

Recently I've returned to the weekend ritual of menudo as the morning meal for its restorative powers and leisure tim...

Melanie Wong

Melanie Wong commented 13 days ago

Problem with dumplings in soup (drop-style dumplings, not rolled and cut)

by Ianto2000 7 years ago

Hi, we tried to make this recipe of pioneer woman's tonight and it was very tasty but we ended up with dumplings that...


janniecooks commented 17 days ago

Is my pea soup going to kill me?

by tallullah 12 years ago

I accidentally left my pea soup out all night...will I bite the big one if I partake? Standard pea soup with smok...


thegforceny commented 26 days ago

Chicken pho w/ frozen Home made broth

by kdh325 28 days ago

Hey everyone, 1st time on the site. So, I’m wanting to make a small (2-4 servings) pot of chicken pho (pho ga). I pre...

Melanie Wong

Melanie Wong commented 27 days ago

What Is Your Favorite Cream Soup?

by Perilagu Khan 6 years ago

Not sure I've ever tried a cream soup that I don't love. Heck, I even used to be wild about Campbell's Cream o' Chick...


zackly commented 2 months ago

Watermelon gazpacho: W/ or w/o toms?

by Taffy_Sinclair 2 months ago

I am making watermelon gazpacho, which I love. There are countless recipes, some involving tomatoes, some not. ...


Ttrockwood commented 2 months ago

Food Media Be the first to comment

Nearly $100,000 Worth Of Ramen Noodles Stolen

Melanie Wong
by Melanie Wong 2 months ago

" . . . What does one do with that much ramen? We don’t know! We also don’t know whether or not the brand of ramen no...

Your preferred pan for stews, chillis & soups?

by CHSeifert 2 months ago

I have read different opinions and still am not quite sure what I think is the best option for my stews, chilli’s and...


gooster commented 2 months ago

Chicken stock + vegetable soup =/= "vegetarian"?

by ipsedixit 9 years ago

This thread about how Aida (of "Ask Aida") made a vegetarian dish using chicken stock,


treb commented 2 months ago

Veggie Soup Base? [moved from The Best board]

by cestmoi15 11 years ago

What is your fav vegetarian soup base? I'm not thrilled with a lot of the ones I've tried. Too much salt/not enough f...


mathmom commented 3 months ago

Thicker tomato-based chowder

by RittenRemedy 3 months ago

If you don't believe tomatoes belong in chowder, just pretend I called it something else. ;p A few years ago I had...


PSRaT commented 3 months ago

How to make tsukemen broth creamy and thick?

by Chili_Junkie 2 years ago

Hello dear Chowhound community, I love ramen and make good ramen myself. (White tonkotsu for 13 hrs, marinate my o...


Ketsani commented 3 months ago

Ham Stock

by tippau 6 years ago

Hi all! This is my first post, tho I've been following Chowhound for a while. You folks are a wealth of knowledge, a...


BigG commented 3 months ago

Borscht can be beautiful...

by gutreactions 4 months ago

Was invited to dinner at a friend and she says: I have prepared a surprise for you. We have known each other for quit...


gutreactions commented 4 months ago

February 2015 COTM "MIGHTY SPICE COOKBOOK" Reporting thread for Chapters 1 & 2

by qianning 3 years ago

"MIGHTY SPICE COOKBOOK" Chapter One "Soups and Salads" pages 12-51 and Chapter Two "Poultry" pages 52-83, report your...


pavlova commented 4 months ago

Need help: rosemary in soup

by NotSoHot 3 years ago

The soup is Italian Barley Soup by Jeff Smith (Frugal Gourmet). I've made this several times in the past and always h...


papaduck commented 4 months ago

Fixing Burnt Soup?

by jough 12 years ago

Today I made a huge batch of Beef Barley Vegetable Soup. I had a bowl and it was absolutely delicious. Unfortunat...


JillBL commented 4 months ago

Do you have a favorite flavor of Progresso Soup?

by ipsedixit 7 years ago

If you don't like Progresso Soups, or canned soups in general, or think they are a health hazard, then this isn't the...


Prayalways commented 4 months ago

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