Soup

Gremolata (a classic Italian garnish made from lemon peel, parsley, and garlic) gets a new twist here with the addition of tarragon.

This comforting soup is richly flavored but not at all heavy. Fresh ginger and red jalapeños add a nicespiciness. If you can't find red jalapeños, serrano chiles or green jalapeños would make a good substitute.

With an earthy flavor punctuated by hints of orange and a smooth, velvety texture, this soup is perfect as a simple weeknight supper or as a starter for an elegant party.

You don't need to get fancy with bouillabaisse. This version of the French fisherman's stew liberates you from having to buy up the entire fish counter—just choose any two or three of the fish and shellfish options listed below.

Homemade croutons add crunch to this smoky, spicy soup.

Savoy cabbage would work well here, too.

Miso soup and quick-roasted mushrooms give Pacific cod a meaty umami boost.

This potato soup recipe was brought over from Poland by test kitchen director Ruth Cousineau's grandmother.

In this soupy, risotto-like side dish or starter, pureed parsnips and blanched carrots, parsnips, and turnips are stirred into cooked basmati rice. The parsnip puree adds luxurious richness without any cream, butter, or cheese. Serve alongside pan-grilled steaks or pork chops.

Look for squash that are heavy for their size.

What gives this thick, voluptuous soup its deep-golden flavor and aroma is toasted dried summer-sweet Cope's corn. Chef Linton Hopkins embellishes the soup with tender, briny shrimp and foresty mushrooms, but it would also be delicious with crabmeat or bacon & or with nothing at all to distract you from its mysterious, soul-satisfying essence.

This rustic, satisfying spiced soup—a perfect dish to make ahead and reheat on busy weeknights—will help stave off even the fiercest midwinter chill.

This soup gets a rich, earthy flavor from dried porcini mushrooms, which are available in the produce section of many supermarkets and at Italian markets and specialty foods stores.

Be sure to use white corn—it's sweeter.

When was the last time you had a traditional, everything-from-scratch bisque? The rarity of an execution this loving, along with those succulent lumps of meat, guarantees groans of pleasure at the Christmas table. The intensely crabby finishing touch, with its base akin to drawn butter, will delight veteran crustacean eaters.

This soup, served hot in a shot glass, is wonderfully warming, and the spicy heat from the chiles will wake up your taste buds. It's a great way to kick-start some festive conversation.

This old-fashioned winter dish is the soup equivalent of a hot toddy. Use a wide pot so the dumplings don't stick together.

Simple to make and packed with omega-3s, this soup can be an easy weeknight supper or a sophisticated starter at a dinner party. Serve it with oyster crackers for the kids.