Delicious and soul-satisfying, soups make ideal starters or meals in their own right. This curated collection of recipes is totally kosher, (and there are lots of vegetarian and vegan options, too!), so whether you've got special dietary concerns, or are just craving a tasty bowl of soup, you'll find plenty of options.
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No-Chicken Matzo Ball Soup (Pareve, Passover)
There’s no powdered soup mix in this Vegetarian Matzo Ball Soup recipe–all of the flavor comes from vegetables, herbs and spices. But the real secret to the savory vegetarian broth is the addition of mushrooms. Even if you’re not a fan of mushrooms, don’t skip them–they don’t make the soup taste mushroomy at all, but do add a wonderful umami quality and depth of flavor.
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Hearty Mushroom Barley Soup (Parve or Meat)
This Hearty Mushroom Barley Soup is easy to prepare, kid-friendly, and perfect for a cool fall or winter day. Since barley is one of the Seven Species of Israel, it’s a perfect addition to the menu on the harvest holiday of Sukkot! Prepared broth or stock makes a great flavor-boosting preparation shortcut; use vegetable broth to keep the soup pareve and vegetarian, or opt for chicken or beef stock if you’re preparing a meat meal.
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Split Pea Lentil Soup (Parve)
Giora Shimoni was in the midst of making soup when he ran out of split peas, so he added lentils to the pot. The combo proved tasty, so the family dubbed his creation «Great Mistake Soup,» and has kept the recipe in rotation ever since.
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Roasted Carrot, Apple and Celery Soup (Pareve or Dairy)
Roasting intensifies the flavors and smooths the texture of the produce in this vibrant Carrot, Apple and Celery Soup. It’s truly more than the sum of its parts–you probably won’t be able to pick out the individual flavors of apple or celery, but both add nuance and depth to the recipe.
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Watermelon Gazpacho (Pareve)
For a fabulously refreshing summertime starter, try this Watermelon Gazpacho. Melon replaces most of the tomatoes found in a typical gazpacho, but it’s still got a vinegary kick and the savory flavors of cucumber, peppers, jalapeño, and onions.
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Vegetarian Tom Yum Soup
It can be challenging to recreate Thai recipes in a kosher kitchen because certain key ingredients–think shellfish, shrimp paste, or oyster sauce–aren’t kosher. With a little hunting, it’s now possible to track down kosher curry pastes and even a kosher-for-Passover fish sauce, but a simpler option is to experiment with inherently vegetarian recipes, like this vegan Tom Yum Soup featuring lemongrass, ginger, tofu, and mushrooms.
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Lilya's Summer Beet Borscht (Dairy or Pareve)
Served hot or cold, this updated take on borscht from Gefilteria owners Liz Alpern and Jeffrey Yoskowitz features a double dose of beets–some are pureed into the soup while others are roasted, chopped, and used to top each portion. If you're short on time, though, Alpern notes that you can skip the roasted beets, and serve the soup solo or with a dollop of sour cream.
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German Fresh Cream of Tomato Soup (Dairy, Pareve or Meat)
Made with fresh Roma tomatoes, this German Tomato Soup recipe is easily adaptable to suit whatever type of meal you are serving. Make it with veggie broth and cream for dairy meals, use chicken stock (and skip the cream!) for meat meals, or keep it totally vegan (and pareve) by using veggie broth only.
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Herbed Vegetable Soup
If you don’t have stock on hand, never fear–thanks to the liberal use of herbs, spices, and lots of flavorful veggies, you can still make a great vegetable soup. This is a forgiving recipe, so feel free to experiment with whatever produce and grains you have on hand.
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Quick and Easy Garlic Miso Soup Recipe
It’s hard (if not impossible) to track down kosher-certified bonito flakes, which means kosher cooks can’t whip up a proper dashi when a miso soup craving strikes. This Quick and Easy Garlic Miso Soup Recipe is a good workaround–shiitake mushrooms help enrich the broth and the soy sauce deepens the umami flavor.
