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Narrow Results You've Selected: Recipe Soups & Stews Tomato Remove all Source Saveur (58) Farmgirl Fare (2) A Good Appetite (1) Anne's Food (1) Delicious Days (1) Show all... Delightfully Sweet (1) Delish (1) Domestic Goddess (1) Everybody Likes Sandwiches (1) Everyday Southwest (1) Food Network (1) Goldilocks Finds Manhattan (1) Good Food, Good Wine and a Bad Girl (1) Imperfections (1) Kalyn's Kitchen (1) New York Times (1) Orangette (1) Pepper Fool (1) Recipe Zaar (1) Simply Recipes (1) Spain..On the Road Again (1) The Salty Olive (1) Use Real Butter (1) What's Cooking America (1) Whisk:A Food Blog (1) [eatingclub] vancouver (1) photo blog by alex remy (1) www.caviarandcodfish.com (1) Difficulty Easy (59) Medium (21) Cuisine American (21) Italian (10) Spanish/Portuguese (10) French (9) Mexican (6) Show all... 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Roast (5) Fry (4) Bake (3) Marinate (2) Steam (2) Broil (1) Grill/Barbecue (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Tomato"; var omni_prop8 = "Topic:Recipe,Course:Soups & Stews,Main Ingredient:Tomato"; var omni_pageName="saveur:"+omni_prop12; 12/13/2012 Milagu Rasam (Spicy Tomato and Tamarind Soup) In South India, this spicy, fragrant soup is often served at the end of a meal. It is eaten, too, to soften the effects of fevers and colds. Issue #152 10/22/2012 Cream of Tomato Soup To those of us who grew up loving the ready-made stuff, a recipe for homemade cream of tomato soup is nothing short of revelatory. Issue #150 10/08/2012 Salmorejo (Spanish Chilled Tomato Soup) Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality. Issue #150 09/06/2012 West African Peanut Stew The list of ingredients in a West African Peanut Stew often extends to okra, tomatoes, hot chiles, and other bright foils for the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character. Issue #150 09/17/2012 Sopa de Frijol (Black Bean Soup) This long-simmered soup matches spiced black beans with a roasted tomato purée. Issue #149 09/04/2012 Sopa Fría de Aguacate (Chilled Avocado Soup) Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream. Issue #149 07/16/2012 Sopa de Fideo (Mexican Noodle Soup) The thin vermicelli-like noodles called fideos add starch and body to this elemental tomato soup from Patricia Quintana, chef-owner of Izote restaurant in Mexico City. Issue #149 04/13/2012 Cuban-Style Ropa Vieja This version of ropa vieja is made with beef and accented with olives and capers. Issue #146 03/17/2012 Canaries-Style Ropa Vieja Chickpeas and raisins flavor this meaty stew, which is served with cubed, sautéed potatoes. Issue #146 04/12/2010 Vegetable Salad Soup This soup is based on a recipe dreamed up three years ago by the artist Stella Bellow, who is currently ten years old. It is featured in Bellow's drawing Vechadable Salid Soup, which appears in the May 2010 issue of SAVEUR. Issue #129 02/26/2010 Brazilian Salt Cod Stew Salt cod is a staple in South America, the Caribbean, and Europe. This recipe comes from Neide Rigo, a Brazilian food blogger. Continue... Issue #126 01/27/2010 Chicken and Onion Curry (Chicken Dopiaza) Sweet Walla Walla onions, which we profiled in the SAVEUR 100 list in our January/February 2010 issue, are ideal for this Indian dish. Continue... Issue #126 11/11/2009 Gujarati Sweet and Sour Lentils This delicious stewed dish strikes an elegant balance between sweet and tart flavors. Issue #125 04/13/2009 Red Lentil and Bulgur Soup with Chile–Mint Butter This soup is finished with a flourish of mint-and-chile-infused butter. Issue #120 11/10/2008 Iraqi-Style Beef and Vegetable Stew This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon. Issue #116 04/18/2008 Swamp Cabbage Stew Real swamp cabbage is the heart of the young sable palmetto, but you can substitute canned hearts of palm instead. Issue #111 04/14/2008 Crab Soup A staple of home cooks all over Vietnam, this soup owes its rich body and deep flavor to a broth of crab shells and dried shrimp. Issue #111 10/09/2012 Cacciucco (Tuscan Seafood Stew) This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold. Issue #110 02/29/2008 Ethiopian Lentil Stew The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked. Issue #110 01/10/2010 Cincinnati Chili Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue... Issue #108 « Previous 1 2 3 4 5 Next »