(Closed) Favorite Homemade Soup?

posted 8 years ago in Home
Post # 32
Member
4038 posts
Honey bee
  • Wedding: October 2010

This is DH’s favorite: http://www.food.com/recipe/west-african-peanut-soup-134219 

It does have peanut butter in it, though, so it wouldn’t be good for anyone with allergies. 

My personal favorite is a butternut squash soup. We served it at our wedding last October and it screams Fall! at me. 

Post # 33
Member
6571 posts
Bee Keeper
  • Wedding: February 2010

Matzah Ball! It may be too close to your average chicken noodle… but it’s very easy and soooo delish!

You just boil some chicken, add the veggies (carrots, celery, and onions) and add the matzah balls, we just use it from the box in the “ethnic” section at the grocery section along with the soup mix. The longer it simmers, the better it tastes, I usually let it sit there all day and serve it the next day. I also like to add some egg noodles and serve with challah. Yum!

Post # 34
Member
109 posts
Blushing bee
  • Wedding: January 2012 - Catholic Church, Chateau Thomas Winery

Seeing all of these yummy sounding soups has me wanting to make them all!
My family likes a potato soup that has green beans, bacon, and onion in it.

Post # 35
Member
3525 posts
Sugar bee
  • Wedding: August 2010

I have a recipe for a Roasted Butternut Squash soup. It’s extremely yummy and perfect for this weather. Roasting the Butternut Squash and Carrots gives it an extra dimension of flavor. I have to dig it up somehwere!

Aha! Found it! I made modifications to the recipe as I do with all:

This is the recipe I used. I added to it a head of roasted garlic, couple sprigs of fresh Rosemary and used butternut squash instead of acorn.

The blender did not work so great to purée so I used the food processor instead.

We were short on time so I bumped the temp up to 450.


I roasted all the vegetables first, to add an additional dimension of flavor, added a bit of heavy cream, and finally some citrus to punch it up a bit. It turned out beautifully! I thought it was delicious and unusual!

1 acorn squash cut in half, seeded
10 large carrots, peeled and cut into 3 inch sections
1 large onion, peeled and cut into 4ths
1 Orange, the juice of (or you could use several tablespoons of Orange Concentrate)
Olive Oil
Fresh Thyme sprigs
1/2 cup of Heavy Cream
1 can
low sodium chicken broth use vegetable broth instead
1 soup can water
Salt and Pepper to taste
1/2 to 1 tsp nutmeg
good shake of ginger
small shake of allspice

You must first roast your vegetables, place them on a heavy sheet pan and drizzle with a bit of olive oil, salt, and pepper and thyme and toss.

Roast at 385 degrees for about 1.5 hours, stirring occasionally (I had to do it in 2 batches)

Remove and let cool, you can then dig the pulp out of the the Acorn squash and put it directly into the soup pot with the remaining roasted vegetables.

Add the broth and the can of water, and the spices, go easy at first you can add more later

Puree in a blender our use your handy immersion blender, heat soup up to serving temperature

Add your orange juice and heavy cream, taste and re-season as you like. I am a huge fan of ginger and nutmeg so I added more.

Post # 36
Member
1763 posts
Buzzing bee
  • Wedding: September 2010

I love Chilli and I have great copycat of Olive Garden’s Zuppa Toscana that I posted on the last soup thread.

Post # 38
Member
3344 posts
Sugar bee
  • Wedding: August 2010

Chicken tortilla for me too!  I started adding plantains and sweet potatoes…. soo good and hearty!

This is the recipe I follow.

Post # 39
Member
1289 posts
Bumble bee
  • Wedding: July 2012

Lebanese crushed lentil!! SO GOOD!!!

Post # 42
Member
4038 posts
Honey bee
  • Wedding: October 2010

This thread (and a ton of leftover farm shares last night) totally inspired me to make a big pot of roasted sweet potato, acorn and butternut squashes soup. Sipped it out of mugs with homemade bread in front of the chiminea on the back patio, a Saranac Octoberfest next to me. So lovely. 

Post # 43
Member
101 posts
Blushing bee
  • Wedding: July 2011

How about French Onion?  Tyler Florence has a good recipe on foodnetwork.com

I’m a sucker for pasta fagioli and italian wedding thoughLaughing

Post # 44
Member
583 posts
Busy bee

I made Pioneer Woman’s corn and cheese chowder this weekend and it was really good! I used frozen corn instead of fresh (laziness/money) and subbed chicken broth and milk for chicken stock and half n half. I sub stuff on most of her recipes; this one would have been good with more veggies–maybe carrots, celery and potatoes. Anyway, I recommend it! http://thepioneerwoman.com/cooking/2011/10/corn-cheese-chowder/

Post # 45
Member
3148 posts
Sugar bee
  • Wedding: August 2012

The Vegetable Soup from The Kind Diet : )  MY FAVORITE.

Post # 46
Member
566 posts
Busy bee
  • Wedding: September 2011

Ooh, I second French onion soup! http://www.thekitchn.com/thekitchn/how-to/how-to-make-french-onion-soup-at-home-110054

I’ve made this with homemade chicken broth and really enjoyed it – I have a hard time with this soup at restaurants because it’s always so salty. I simmered the ugly leftover parts of a roast chicken with some vegetables and used that with no salt added … sooo yummy! My parents liked it, even though at first they were like “what is this? just onions? people do that??”

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