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New England Soup Factory Cookbook: More Than 100 Recipes from the Nations Best Purveyor of Fine Soup Hardcover – Sep 11 2007


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New England Soup Factory Cookbook: More Than 100 Recipes from the Nations Best Purveyor of Fine Soup + The Soup Sisters Cookbook: 100 Simple Recipes to Warm Hearts . . . One Bowl at a Time + Williams-Sonoma Collection: Soup
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Product Details

  • Hardcover: 256 pages
  • Publisher: Thomas Nelson (Sept. 11 2007)
  • Language: English
  • ISBN-10: 1401603009
  • ISBN-13: 978-1401603007
  • Product Dimensions: 20.4 x 20.7 x 2 cm
  • Shipping Weight: 771 g
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: #67,736 in Books (See Top 100 in Books)


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By gary on June 19 2014
Format: Hardcover Verified Purchase
Very well illustrated, easy to understand for a guy who wants to have a fast meal in the fringe ready to go. I only have too cook a couple of times a week!
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By Kevin Humphrey on April 20 2014
Format: Hardcover Verified Purchase
So many delicious sounding recipes in this book. I've only had the opportunity to make a handful of soups so far but it makes excellent reading. The hardest part is deciding which one to try next!!

Even has a few non-soup recipe's towards the back of the book. Great photos throughout.
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Format: Hardcover Verified Purchase
Great recipes! The mulligatawny soup is divine with a wonderful combination of ingredients. Vegetables have never tasted this good. Looking forward to trying more recipes...
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By Barbara TOP 500 REVIEWER on Feb. 5 2013
Format: Hardcover Verified Purchase
This book met my expectations. I read many reviews of soup books before I chose this one. I wanted a book of interesting soups that I could make on a daily/weekly basis using ingredients that I would most likely already have on hand. I'm very pleased with this book.

It starts off covering making stock and then it follows with chapters by topic. For instance Tomato Teasers, Say Cheese Please, A Chicken in Every Pot, Under the Sea, Championship Chowders, Old World Flavours, and so on. I've found this arrangement makes it easier for me to choose a recipe based on what I have on hand.

I made the Carribean Chicken Soup with Coconut and just loved it. I am no chef (I like to eat not cook) but making this delicious soup was super easy. Next I want to try Indonesian Carrot, the Spicy Chickpea & Butternut Squash and Sweet Potato & Corn Chowder. I want to put post-its on every page to try them all.

Most of the recipes are on two pages, the first showing a large photo and the second the actual recipe. Ingredients are laid out for a quick read and not too much text in the instructions. The beginning of most recipes have a brief paragraph or a couple sentences to explain the soup's creation, history, etc. For instance the Carribean Chicken Soup is actually a healing soup due to its carefully chosen ingredients.

The back of the book has many sandwich and salad recipes as well with great photos that make you want to make it right now. What goes better with soup than a sandwich?

There are some winter stews such as Hearty & Rich Beef Stew a Vegetarian White Bean Chili and a Veal & Portobello Mushroom Stew.

I can't wait to try more and will report back once I have. I love this book and I'm very satisfied with my purchase.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 126 reviews
160 of 160 people found the following review helpful
Exceeds expectations. Dec 10 2007
By Chicago Book Addict - Published on Amazon.com
Format: Hardcover
I had high hopes for this book. I have visited the New England Soup Factory frequently and have always been impressed by the array of interesting soups and the fact that we have yet to try one we didn't like. However, I wasn't sure how this would translate into a cookbook as sometimes recipes invented for large scale production don't taste the same when you pair back the yield to something more appropriate for the average home cook like myself. I also wondered if they would leave out some of their more interesting recipes. Thankfully, neither of my fears were founded. The recipes I have tried to date taste just as good as anything I have had in their restaurant and are just as interesting.

The thing that sets this book apart from others I have tried is the sheer variety of interesting recipes. Sure most books cover the basics, but this also includes some very inventive combinations in addition to the classics. And every soup has been very layered in flavor and complex tasting. My personal favorite is the author's take on spanakopita in soup form. It's rich and delicious and quite unlike any soup I've ever had. The eggplant parm soup is also unbelievable. I first tried it in the restaurant and the cookbook version is identical. I also quite enjoyed the Roasted Beet and Pear Soup with Blue Cheese. I'm not normally a huge beet fan but this soup won me over. Overall, you get a breadth of recipes that not only sound good on paper, but work out perfectly when you cook them at home.

The ingredients used are also very easy to find in the average supermarket so you shouldn't run into the problem of wanting to make a delicious soup but having no access to the raw materials. I highly recommend this for anyone who wants to expand their soup repetoire beyond the usual standards.

ETA on 11/13/13: It's nearly six years later and I wanted to update this review to say I still very much enjoy cooking from this book. I've continued to try more recipes including Pumpkin and White Bean Soup, Tortilla and Butternut Squash Soup with Green Chiles, Cauliflower, Potato and Cheese Soup, Potato Crab and Gorgonzola Soup, and Butternut Squash Soup with Calvados, Gorgonzola Cheese and Prosciutto and all have turned out delicious. I still have yet to find a single dud in the book and look forward to trying the recipes I have yet to make.
89 of 93 people found the following review helpful
A Soup for Everyone Sept. 17 2007
By Amanda E. Baker - Published on Amazon.com
Format: Hardcover
I am in love with this book. Many of my co-workers and I consider it a special treat on days we get to lunch at the New England Soup Factory (their Chili Con Carne is our collective favorite), so I was ecstatic to find a copy of their recipe book while browsing the bookstore over the weekend. And, yes, the Chili Con Carne recipe is included!

There are so many mouth-watering, rich, unique and comfort-food soups that I had a hard time deciding what to make first. From Potato, Crab and Gorgonzola to Apple, Onion and cheddar--they all sound so good! I decided on a vegetarian option: Spinach, Feta Cheese, and Toasted Pine Nut Soup. Not only was it delicious, but it was easy to make.

In addition to the seasonal soups, Druker has included a chapter of sandwiches and salads which are just as appetizing as the soups. (For example; The Fallwich, with sweet potatoes, cranberry mayonnaise, turkey and cashews.)

I know what I'll be getting my whole family for Christmas this year.
71 of 74 people found the following review helpful
Love this book! Nov. 12 2007
By katefromva - Published on Amazon.com
Format: Hardcover
I made one of the tomato soups the first day I got the book. It used roasted tomatoes and was absolutely delicious. The recipes are generally very healthy and could be more so if you made some simple substitutions. Soups are a great way to get my family to eat more vegetables and a convenient way to eat; easy to make in advance, freeze and reheat. I have never been to the restaurant but I'll bet it's amazing. The soups are inventive but not fussy or complicated, perfect for a home cook.
34 of 34 people found the following review helpful
One of my favorite cookbooks Oct. 14 2009
By karl michalko - Published on Amazon.com
Format: Hardcover Verified Purchase
Full disclosure: I love soup. So my review is inherently biased. But you want this cookbook. These recipes are easy, most of them are delicious, relatively healthy and a good mix of omnivore and vegetarian recipes. I wish every soup had its own picture but the pictures that are there are very well-done. There are no weird, hard-to-find ingredients and no over the top techniques best left to the pros or serious amateurs. In fact, if you are looking for a cooking challenge, this book will bore you. If i had time to make my own stock I could chastise her for her technique for adding bouillon cubes to "home-made" stock but I don't, so I won't. I use store-bought stock and the soups are still delicious. There are recipes in the back for sandwiches that look and sound really good but I have had so much fun making soup that I haven't done any of those.
The very first soup I made was a lima bean soup. I hate lima beans but I loved that soup. In retrospect, I'm not sure why I chose that as my first recipe out of this book but I'm glad I did as it has made me open to trying recipes I wouldn't normally bother with. The book is well organized starting with various stock recipes (none of which I have made), then chicken soups, tomato soups, chowders, and then by season. The summer soups are mostly cold fruit soups- not my thing- and I haven't made any. The ones I made that I will make again and again: 1. Eggplant parmesan soup - it's worth buying this book just for this recipe it's that good. 2. Black bean and sausage- outstanding. 3. Mulligatawny- so, so very good. Now I know why Seinfeld made an episode just about this soup.
I love this book and use it once a week when the weather is getting cooler. There's no attitude in this book. Some authors make you feel like a failure for not making stock or implying that soup made without it isn't even worth making. This author doesn't. No special equipment is necessary but you will likely need a new soup pot. These recipes make a lot of soup. Most are for twelve servings so get a big pot or halve the recipe. An immersion blender comes in handy but a regular blender will suffice. I used this book as an excuse to get an immersion blender and it's now my favorite kitchen gadget of all. I need to write a review of that too. Other than that, buy this book and make some soup!
39 of 40 people found the following review helpful
Now that I have the book, I make all my favorite soups! Nov. 2 2007
By CyclingGal - Published on Amazon.com
Format: Hardcover
My husband and I have been frequent NE Soup Factory customers for years. So imagine how excited I was when I walked in to the Newton store and saw the book. The manager saw me flipping through the pages and he looked at me and said "It's in there." and I said "No, it can't be," and he said "Yes, it's in there." and Lo and behold, my favorite Greek Orzo, Lemon, and Chicken Soup, perfect if you are feeling under the weather, was in the book. I bought it on the spot. What I love most about having the recipes is that we can tailor the book to our dietary preferences- eliminate cream, use vegetable broth instead of meat-based broths, use box broths in a pinch, reduce butter, and the taste is just as great! Meanwhile, have I made my favorite? Nope, but I've made two batches of vegetarian mulligatawny soup, the sweet potato and carmalized onion soup, the puree root vegetable....I will work my way through all winter....They may have lost a store customer but I plan on buying the book for friends and family for the holidays. Enjoy!

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