Brothy, creamy, chunky and everything between. Pot roasts of the soup world alongside 20-minute weeknight bowls, with freezer notes where they matter.
Martha Stewart Squash and Mushroom Miso Soup, easy and cozy, pairs sweet kabocha squash with earthy enoki mushrooms in a homemade dashi broth. White miso, bonito flakes, and wakame seaweed make this the fall bowl your family will ask for every week. Serve it with steamed rice for a light vegetarian supper that works as …
Martha Stewart Vegetarian Matzo Ball Soup is a cozy, make ahead comfort food bowl. Sweet potatoes, parsnips, and fresh ginger build a clear golden broth instead of chicken. Light, seltzer-puffed matzo balls float in every bowl with fresh dill. A Passover staple and a weeknight comfort bowl, served steaming with garlic and thyme in the …
Martha Stewart tomato soup with poached eggs is easy, ready in 25 minutes. She simmers garlic and canned tomatoes with red pepper flakes, then cracks eggs right in the broth. Spooned over olive oil toast with basil, it’s cozy meatless comfort food for a weeknight. Garlic toast soaks up the broth on the bottom of …