It's finally fall, the perfect time for warm, comforting recipes. As far as autumnal comfort food goes, few things beat a seasonal vegetable soup. But nothing dulls the excitement of sitting down ...

Once you master the basic technique, you can make soup out of virtually any fall vegetable you have on hand. To master the art of the roasted vegetable soup at home, you just need 3 things ...

Is 70 degrees soup weather? The answer depends on who you ask. For some of us (and by us, I mean dedicated soup aficionados), ...

This light spring vegetable soup is laden with nutrient-dense root ... tasting as you go to make sure you don't overdo it. Feel free to riff further. You could drop a Parmesan rind into the ...

But totally not like baking, making soup is flexible and forgiving. Don’t have this vegetable? Use that one! I often add a fennel bulb (diced) to my lentils, and if I want to make it heartier ...

(This video also demonstrates the winter vegetable soup.) To make the basil oil, strip the basil leaves from the stalks and place in a large heatproof bowl. Half fill a large bowl with cold water ...

You can also use half of the vegetable broth that is called for and substitute water for the other half. You can add a splash of heavy cream to make this hearty soup even heartier. Keep in mind ...

If there’s one soup that deserves the most versatile title, it’s vegetable soup. It goes with just about anything, swallow, ...

Add the cavolo nero, kale or spring greens to the pan with the vegetables. Cook for 5 minutes or until softened, stirring regularly. Season the soup with salt and lots of freshly ground black pepper.