Vegetable Soups from Deborah Madison's Kitchen

by Deborah Madison

In Vegetable Soups from Deborah Madison’s Kitchen , America’s favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long.

Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals.

Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce–from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn’t available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa.

Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear “croutons” and souffléd cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.

When I said I was working on a soup book, the response was often, “Oh, I love soup!” People enthuse about soup in a way that’s so heartwarming it makes me feel as if I’m in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I’ve tried to streamlined these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire.

—from the Introduction

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Vegetarian, Food and Drink

240 pages, Paperback

First published February 7, 2006

About the author

Deborah Madison is an American chef, writer and cooking teacher. She has been called an expert on vegetarian cooking and her gourmet repertoire showcases fresh garden produce. Her work also highlights Slow Food, local foods and farmers' markets.

Reviews

[Caolan McMahon · Rating 5 out of 5]

I cook often but rarely made soups before I bought this book. Every recipe I've prepared from it I've enjoyed - Deborah really understands how to get flavour from vegetables.

The section on vegetable stocks and their suggested ingredients I refer to often. The stock tastes great and I now make big batches of vegetable stock to freeze, which benefits my non-soup dishes too.

The book is nicely laid out with a useful index. The recipes are easy to follow and often include a wine pairing. The only downside for me is the American weights and measures (and ingredient names, but I'm used to those).

I now have a constant supply of soup to go with all that sourdough bread I've been baking in 2020.

[CrystalIsReading on StoryGraph · Rating 3 out of 5]

There were some recipes in here that sounded really good. Like all Deborah Madison cookbooks, there were far too many recipes with gluten and animal products in them to be entirely useful to me. But, wow, some of the dishes really did sound wonderful! I may get this out from the library again sometime (since I had too many out at once this time, and ran out of time) and copy down a few of the better recipes that suit my needs. I'd definitely recommend this cookbook to omnivores and vegetarians. She definitely knows what she's doing in the (vegetarian) kitchen.

[Juli Anna · Rating 3 out of 5]

A little bit dated, but still a lovely volume.

[Molly Seamans · Rating 2 out of 5]

Everything I tried to make from this book was incredibly bland.

[Dray · Rating 4 out of 5]

Deb rarely disappoints and this is a valuable contribution. I like the intro quite a bit as it has the expressed knowledge of someone who has made a lot of soups and gained the knowledge.

[Cherie · Rating 4 out of 5]

A I love Deborah Madison's writing style, her clear explanations. One of my fave things is SOUP and this book is all soup. Some really lovely and original recipes. Yum!

[Pam G · Rating 4 out of 5]

Lots of good soup ideas.

[Katie Jacoby · Rating 4 out of 5]

POPSUGAR 2022: BOOK WITH A RECIPE

Beautiful book! I love Deborah Madison and she's a Santa Fe local to boot!

[Shane C · Rating 5 out of 5]

the book for the food delicious!!

[Loraine · Rating 5 out of 5]

I think I must be a fan of Deborah Madison, because here's another of her cookbooks I will purchase. I cook from scratch, try to buy most of my foodstuffs from local farmers, cheese-makers, etc and I don't eat meat, so I'm a good candidate to like her way of cooking. The soups are lovely--some more challenging (Yes--soups can be challenging!) than others--the layout is to my liking, with some beautiful photography, and the recipes are easy to follow. The eight chapter headings are: Light Broths and Restorative Soups, Hearty bean Soups, Lentil and Pea Soups, Soups Based on Bread and Grains, Vegetable Soups for Spring, Summer Soups, Roasted Vegetable Soups for Fall, and Winter Vegetable Soups. Yum!

[Jasmine]

Found this little jewel at Bob's Red Mill Store in Sellwood, requested it from the library, made 2 soups, first the rustic lentil, unfair to really rate as anything with spinach and lentils is automatically my favorite...however last night i made the yellow split pea with rice spinach and spiced yogurt...not for the coconut milk, but i think i creamed myself. that is a damn good soup..and one of the few joe and i have both exclaimed MMMM with mouths full since the infamous carrot ginger.
yum mum i want one of my very own...

[Jessica]

Yellow Pea and Coconut Milk Soup with Spinach, Rice and Spiced Yogurt: I veganized this recipe by substituting Earth Balance for butter and soy for dairy yogurt. All in all, I liked it a lot with homey flavors and subtle spices, although I left it to simmer a bit on the stove after it had been pureed and the result was a little thick.

[Weshook · Rating 4 out of 5]

The pictures look so delicious, and I love soup. While I have a lot of soups that I make, I did find new ideas and combinations that I want to try. I love bean broths, and now I have discovered how beautiful and tasty red lentils and their broth are. Looking forward to trying the summer squash soup with masa dumplings especially.

[Patti · Rating 4 out of 5]

Re-read August 2017. I don't buy books anymore, so my local library is my go to for my book addiction. I've been making soups for while now and this cookbook will go on my books to buy wish list. I prefer most non-fiction reference books with end flaps (is that what you call them?) Many times I've wished certain books could be better served with end flaps.

[brooke sellers · Rating 3 out of 5]

I really like this cookbook because I really like soups. These are all made from luscious, REAL ingredients, and totally vegetarian! The only drawback is that many of the recipes are a bit too involved for my low-maintenance daily routine.

[Julie · Rating 5 out of 5]

So far I've made the Peanut Soup, Senegalese style, and the Black Bean Soup with chile, coconut milk and lime. Those two recipes alone were worth the price of this book -- they were easy, intriguing, elegant, and Freaking Delicious.

[Jules · Rating 5 out of 5]

A gorgeously photographed cookbook that inspiring and just soothing to look at. I have cooked a few recipes from this that turned out very well and hope to try some more now that colder months approach (although she has hot weather soups included too!). Love it!

[Khristiey · Rating 5 out of 5]

Good lord I love Deborah Madison! Every recipe I've ever made from any of her books is amazing. Ingredients are simple and mostly seasonal. And if you don't love soup there is something wrong with you. Please seek therapy.

[Nancy · Rating 1 out of 5]

I love food. I love soup. I love veggies. I love to cook. I have no love for this book.

To be fair, I haven't made anything from it, but only 3 recipes sound like they have any possibility of being good. She seems to have forgotten the flavor in most of the recipes.

[Happyreader · Rating 4 out of 5]

I'm going through a soup phase right now. Soups are a great way to add veggies in the wintertime without a lot of extra calories. Loved the broccoli, ginger soup.

[Deniseh · Rating 5 out of 5]

Every single recipe is elegant and delicious. This is one of my all time favorite cookbooks and it has truly taught me more about cooking than most cookbooks I own.

[Liz · Rating 4 out of 5]

This is a wonderful cookbook full of tasty recipes arranged seasonally. Mmmmm soup.

[Kerin · Rating 5 out of 5]

I highlight all the recipes that look good and then make them. I've made four soups so far and they have all been delicious and full of flavor.

[Janet · Rating 4 out of 5]

I've been enticed by this books many times. This time I copied a few recipes, including a black bean soup with lime and coconut milk. Yum!

[Catherine Woodman · Rating 4 out of 5]

one of my staples--some outstanding and unusual ideas.

[Sarah Wynhof]

My new favorite book.

[Mollified.Moments · Rating 3 out of 5]

Gorgeous cookbook. I only gave it three stars because I either had made soups similar to the recipes inside already or the soups didn't meet my dietary restrictions.

[Gini · Rating 3 out of 5]

I haven't played around with this book too much. What I've made was good, not delicious. I will have to experiment some more.

[Ellery · Rating 5 out of 5]

I got this book out of the library and every soup I made was A-MA-zing. I'm going to buy it someday.

[Margaret · Rating 5 out of 5]

I could eat soup every day and be happy, and if they came from this book I would be happier still. Madison knows her stuff, and these recipes are great. Lovely pictures, too.