Root Vegetable

These are especially good with soups containing beets, cabbage, or strong greens.

These delectable little pancakes are appreciated by adults and children alike, and are the perfect accompaniment to Asian-style soups.

Tiny bits of fresh vegetables give these muffins a fascinating flavor and texture. These are particularly good with pureed soups, as well as those that focus on one primary ingredient such as carrots or squash

Although this excellent traditional Italian bread is yeasted, it does not take as long to make as other yeasted breads, since it requires only one rather brief rising. If you are making a long-simmering soup, this bread will likely fit into the time frame. It’s a natural pairing with Italian-style soups such as Minestrone (page 50), but it’s good with most any tomato-based soup.

Try serving this offbeat pan bread, studded with pink beans and scallions, with hearty vegetable soups and stews. I especially like this with soups that feature corn and/or squash.

A collection of vegetarian soups wouldn’t be complete without this Spanish classic. It’s especially delicious topped with Garlic Croutons (page 159).

With the help of a food processor, this tasty, no-cook soup will be ready to eat in minutes. Serve with stone-ground tortilla chips or warmed flour tortillas.

The peppery flavor of watercress provides a delightful contrast to the sweetness of summer corn.

This cheerfully colored soup can be the centerpiece of a summer meal, served with crusty bread or sandwiches and a bountiful salad.

This cold soup is as appealing to look at as it is to eat. Serve with fresh bread and follow with a pasta salad for a light summer meal. Use really lush, ripe (even overripe is fine) tomatoes for best results.

This refreshing cold soup is one that I often serve to summer company.

A soup that looks and tastes garden-fresh, this is a good one to serve all summer long.

Here’s a cold soup that is substantial as well as refreshing. Serve with a fresh flatbread and tabbouleh salad.

Mild potatoes contrast with the earthy tones of arugula in a lightly curried soup.

This garden-fresh medley is a good choice when you want a summery soup that is slightly warm rather than chilled.

This brightly colored soup makes a delightful introduction to a summer dinner, or it can be the centerpiece of a light meal accompanied by salad-filled wraps.

This Asian-style soup is a treat for mushroom aficionados. Scallion Pancakes (page 157) are a good accompaniment. This is a perfect introduction to a simple meal of stir-fried vegetables with tofu.

Simple, quick, and colorful, this soup is best eaten as soon as it is done. It makes a nice introduction to Asian rice or noodle dishes.

This summery version of the classic stew makes use of summer’s lush tomatoes and fresh herbs. Serve with slices of fresh whole-grain baguette or olive bread.

This soup was a favorite discovery of mine while traveling through New Orleans and across the American South many years ago. It’s still a soup love to make when in the mood for eggplant.