Online Class

Simple Soups From Scratch


Make satisfying soups that are easy and delicious! From roasted soups to silky puréed variations, master standby soups that warm the soul.

Skill Level


What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Kathy Gunst
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find class materials in the class viewer.

Class Overview

Discover your new favorite soups as award-winning cookbook author and NPR's "resident chef" Kathy Gunst shares time-saving techniques and crowd-pleasing recipes! Try a bright take on classic and comforting chicken soup that incorporates leftovers from your kitchen without skimping on flavor. Then, learn how to pair and roast your favorite vegetables to highlight their natural sweetness and create a hearty vegetable soup. Uncover the secrets to soothing potato and leek soup that's creamy but easy on the waistline, and even learn how to make rich, delicious and economical stock from scratch. Finally, enhance your new soups with quick garnishes such as parsley pesto, cheddar chive walnut swirl and more!

Lesson Breakdown

1. Introduction & Lemon Orzo Chicken Soup
Meet cookbook author Kathy Gunst and learn more about the soups you'll make in your class. Then dive right into a modern take on chicken soup, a great use for leftover chicken (or Thanksgiving turkey!) and pasta or rice. What makes it modern? A splash of lemon juice and a thickener of egg yolk and cream, making this soup smooth and bright, perfect for a winter day.
2. Roasted Vegetable Soup
3. Puréed Leek & Potato Soup
4. New England Fish Chowder
5. Stocks
6. Adding Garnishes

Taught by

Kathy Gunst
Kathy Gunst
Kathy Gunst is the author of 14 cookbooks and is "resident chef" on NPR's Here and Now. She has received four James Beard Award nominations and four IACP Award nominations for her cookbook and radio work, and she regularly writes for publications such as The Washington Post, Newsweek and The New York Times. Additionally, she runs a cooking and gardening program at an elementary school in southern Maine as part of Michelle Obama's "Let's Move" initiative.
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