1. 500 Soups: The Only Soup Compendium You'll Ever Need
By Suzanne Blake
Packed with 500 recipes, Suzanne Blake’s pint-size soup book by the same name is must-have book for the new and even the novice soup maker. Packed with International soups, classic recipes, broth, bisque, and chowder, the recipes are not only easy to understand but also ideas and tips as well as what ingredients can be use to vary every recipe. Its 10 chapters – sub divided into cooled and chilled; healthy and wholesome; smooth and creamy; meal in a bowl; 20-minute treats; sophisticated starters; Asian and fruity flavors – allow for almost soup to be covered from new recipes to classic. There are also stunning pictures that accompany every recipe and an informative opening chapter about how to prepare various stocks, garnishes, and suggestions for what foods can accompany soup. For a cheap find, this soup book has been on my shelf for quite awhile and I can’t imagine it not being there.
2. Sunday Soup: A Year’s Worth of Mouth-Watering, Easy-to-Make Recipes
by Betty Rosbottom
Sunday seems like it was almost designed for soup. The slower pace and time is just what Sunday’s are about and Betty Rosbottom, author of Sunday Soup talks about just that. Filled with 60 soup recipes (one for each Sunday of the year), the book and its soups are devised by seasons – in the approximately titled “Soup Calendar.” Perfect for the beginner, the recipes aren’t too intricate and Rosbottom tries to keep it simple; not even insisting on homemade stock or fresh herbs – citing the value and quality of store-purchased stocks. She does, though, have soup stock recipes when you are ready to make that leap and a list of "Soup-er Sides" to accompany this comforting meal.
3. The Soup Bible: All the Soups You Will Ever Need in One Inspirational Collection
Consulting Editor: Debra Mayhew
Another staple in my household, this colorful collection of soups includes from around the world recipes and the classics in Debra Mayhew’s The Soup Bible. Stunning pictures accompany the recipes that also include simple tutorials by Mayhew on how to garnishes and stock (fish, meat, chicken and vegetable) as well as how to make stock for Japanese and Chinese cooking. Each recipe includes a brief description and simple directions that are clearly devised into the following sections: light and refreshing, one-pot soup meals, hearty lunch and supper soups and special occasion soups with interesting selections like Indian Beef and Berry Soup, Beef and Apricot Swirl, Moroccan Harira and much more! With over 200 recipes, this book doesn’t get old.