Until the sun is still out when we leave work and we see the color green again, we're not going to be tired of soup. Welcome back to Soup's On, our soup column designed to get you through the winter doldrums. more ›

In today’s soup, we move onto an entirely different set of flavors. Rather than onions, celery, crushed red pepper or sausage, this soup has some new ingredients: curry paste, coriander seeds, coconut milk, ginger. The end result is a creamy broth that, depending on your taste, can be as spicy or as savory as you like. Play with the optional ingredients, try something new, or substitute something familiar - this is a very versatile soup and a good introduction to some basic Thai spices. We bought all of our ingredients at a normal grocery store - the “Thai Kitchen” brand is usually reliable. more ›

Onion soup is one of the recipes that every cook should know. It’s cheap, easy to make, hard to screw up and will make all of your guests very, very happy on a damp night. We’ve seen an infinite variety of onion soups all over the interwebs, including everything from the simplest (sauté onions for 5 minutes, dump in beef bouillon cubes) to the most complex (roasting ingredients overnight in a slow oven). We like to think our recipe is somewhere in the middle. more ›

Potato soups form an important part of any good cooks’ repertoire. They’re cheap, filling, easy to make and can be left on the stove while you go do something else. This particular soup combines the thick heartiness of potato soup with the rich flavors of onions, garlic, butter and basil. The addition of broccoli introduces a little bit different texture - use more or less at your discretion. The best part? Total simmering time needs to be no more than 20 minutes. more ›