When Betty Rosbottom started a cooking school over twenty-five years ago, her soup classes were always the first to fill up. To her this made sense: soup is a universal staple, thanks to its versatility and ability to be prepared in seemingly endless variations. In this modern take on the perennially popular category, Rosbottom presents soups ranging from updated classics to those featuring fresh combinations of ingredients and garnishes, all guaranteed to inspire and delight. Drawing on her deep knowledge of cuisines around the world, Rosbottom presents more than one hundred recipes from far and near, from Onion Soup Gratinee, Vietnamese Shrimp and Noodle Soup, and Brodo with Asparagus and Gnocchi to closer-to- home favourites like New England Corn and Lobster Chowder and Louisiana Seafood Gumbo. Well-loved classics such as chicken noodle soup and gazpacho are elevated by respective additions of sauteed mush- rooms and an icy cucumber granita. All recipes have been developed to provide aspects that home cooks love ease of preparation, accessibility of ingredients, and the ability to double recipes. Also included are recipes for sandwiches, salads, and desserts, as well as sample menus that show readers how to make soup the start of endless memorable meals.