This soup is a great destination for roasted squash, but you can use canned squash or pumpkin if you need a flavorful soup fast.

With a loaf of crusty bread, this soup is all you need for a weeknight or Sunday supper.

Chef Ben DeForest's classic tomato and corn soup delivers huge summer flavor from a handful of ingredients.

Bouillabaisse is a traditional French fishermen’s stew that easily picks up a Vineyard personality.

Serve this rich soup in a small bowl with a generous amount of croutons.

A beautiful bowl of green for supper – so pleasing.

Salmorejo is a simple warm-weather soup from Spain. It is similar to gazpacho, but is thickened with crusty bread and does not contain diced vegetables in the soup.

Grandpa’s chowder was Rhode Island style – a clear, water-based broth loaded with onions, celery, potatoes, cracked pepper, just-harvested clams, and, to my mother’s chagrin, extra salt.

Make this stew in a large, heavy-bottomed stove-to-oven soup pot, such as a cast iron Dutch oven or an enameled pot.

This chunky chicken soup flavored with cumin, chili, and lime is served with a variety of toppings that include avocado, fresh cilantro, and crisp tortilla strips.