This hearty soup offers the perfect segue from summer to autumn, making use of those last fresh ears of corn from the farmer’s market.

One of our favorite uses for the delicious pumpkin, this fall soup never fails to satisfy. The addition of sherry elevates the dish to something sublime.

This easy soup is a great starter for any meal, but also makes a terrific light dinner with a crusty loaf of Italian bread.

Rich and creamy artichoke bisque is a delightful way to start a springtime meal. Flavorful, fresh artichoke hearts are complemented by rich roasted garlic, Hungarian sweet paprika and a pinch of fresh scallion greens.

This comforting autumn soup satisfies the yearning for earthy comforts.

This recipe is exceedingly simple: you can prepare it in advance, and serve it as the first course of a dinner party.

This soup’s bright green color is enhanced by the addition of uncooked spinach at the end of cooking. The tartly contrasting yuzu custard (not shown) adds a sharp yet creamy tanginess to the finish.

This rich and silky soup highlights the sharp flavor of a nicely veined blue cheese. It starts with a velouté made with roux and chicken stock, a foundational technique useful for many classic sauces.

Making the stock from scratch adds a dimension of flavor to a completed bisque that you really can’t achieve from a store-bought brand.

Freshly made Lobster Bisque is a delicious start to any summer meal. This rich and creamy version can be made in minutes using succulent lobster tails.