10 Fancy Soups to Make at Home
Serve one of these elegant, impressive soups next time you want to go all out for dinner. From French favorites (this French Onion Soup Gratinee is comfort food incarnate, and this Cream of Brie Soup is about as luxurious as it gets) to seafood-packed classics (every chef needs to have a good Cioppino recipe in their arsenal, and this Creamy Shrimp and Crab Bisque is velvety perfection), these fancy soups will make any meal feel like a special occasion.
Creamy Shrimp and Crab Bisque
Creamy, velvety, and absolutely delicious, this Creamy Shrimp and Crab Bisque is much easier than it looks: It only takes about 20 minutes to throw together.
Chef John's Gazpacho
There's nothing like cooling gazpacho on a warm summer night. Only use the sweetest end-of-season tomatoes for this one, warns Chef John. Anything else just won't do.
French Onion Soup Gratinee
Here's a tried-and-true, restaurant-quality soup that will never disappoint. For the best presentation, serve this in your coziest ceramic crock bowl.
Chef John's Cassoulet
This classic French dish, which falls somewhere between soup and casserole, is a labor of love — but it's seriously worth the effort.
French Beef Stew
Chef John's Tuscan Fish Stew
"I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was," says Chef John. "What I found so interesting was how herbs like oregano, sage, and rosemary, which I'd only associated with meat, were also used with seafood."
Beef Bourguignon Without the Burgundy
We bet Julia Child would approve of this rich and flavorful recipe, which is made with merlot instead of the traditional Burgundy.
"A wonderful seafood stew," says recipe creator Star Pooley. "Serve with a loaf of warm, crusty bread for sopping up the delicious broth!"
Cream of Brie Soup
Sometimes you just want to eat a bowl of creamy cheese and butter — that's where this luxurious soup comes in.
Beef and Wine Soup with Dumplings
"I've been making this recipe for at least five years," says reviewer bubba. "During the winter, I make it at least twice a month. It is one of the best I've ever had."