(Closed) What is your favorite homemade soup?

posted 7 years ago in Cooking
Post # 3
Member
4824 posts
Honey bee

This is a great trick to use on any soup to make it “creamy” without all the fat, but with extra veggies.

Puree steamed cauliflower with some chicken broth and you get a really creamy texture. You dont need a ton (1/3 a head or so) for a large pot to get the creamy texture as opposed to the really thing texture of a cream of cauliflower soup.

One I just made that was a really good diet soup and super tasty

Cream Lemongrass Chicken soup

Steam 1/3 head cauliflower with your chicken stock (good quality stock makes all the difference)

In a large pot brown finely diced chicken till almost done and remove then carmelize onions,

Add lemongrass (I use this one, its easy and stays in the fridge for a long time), minced garlic  and ginger(you can buy the same brand tube if you want)

1 TB oyster sauce, 2 TB Fish sauce, 1TB brown sugar, 1/2 tsp crushed chili or thai bird chili

Pour in the pureed cauliflower/stock mixture. Add one bag of shirataki noodles and spinach (you can used frozen, just defrost and drain well) or baby bok choy and add chicken.

Soup is done! important! Garnish with the juice of a lime! and if you like, cilantro 

Post # 4
Member
4038 posts
Honey bee
  • Wedding: October 2010

We’ve been inundated with squash this fall, so my current favorite is a bisque made with roasted sweet potatoes, butternut and acorn squashes. I don’t have a recipe for this, it’s one of my “throw things in a pot and see what happens” soups, so forgive the inexactness of it.

I usually use 4 sweet potatoes, 2 acorn squashes and 1 butternut squash. I slice the vegetables in half, poke the skin side with a fork, and roast them, cut side down, at 375 for about 45 minutes.

In the meantime, I roast about a cup of walnuts on the stove over med heat for about 5 minutes, then put them through the food processor. Then I saute a diced onion and a couple cloves of minced garlic in a little bit of olive oil, add the nuts, then add about a tsp each of cardamon, nutmeg and cinnamon. When the vegetables are tender, I let them cool until I can handle them, spoon out the seeds from the squash, then scrape the flesh into the pot with the onion mixture.

Working a little bit at a time, I puree the squash mixture with chicken or vegetable stock in the blender (I usually end up using about 8 cups of chicken stock, but I make huge pots of this soup. This makes a fairly thick soup, so add more liquid if you like it thinner). Once everything is pureed, I pour it all back into the pot and add a little bit of salt and red pepper. It’s a sweeter soup, so I add a lot of red pepper to balance it out–probably 2 full tbsps, but season to your taste.  

When it’s hot, I add a couple tablespoons of butter, but it’s not necessary, I just like the extra bit of richness. We have little plastic soup containers (like you’d get from a chinese restaurant), and it freezes really well. Darling Husband takes them to work with him all the time. 

Post # 5
Member
3520 posts
Sugar bee
  • Wedding: March 2012

Flu Chaser!

It’s from a famous restaurant, but so delish to make at home.  Don’t skip any of the ingredients, no matter how weird they sound!

This aromatic recipe makes a huge batch, which sounds like what you need. It’s from “New England Soup Factory Cookbook” by Marjorie Druker and Clara Silverstein (Thomas Nelson, 2007).

Makes 8 to 10 servings.

20 whole cloves garlic, peeled

1 1/2 cups olive oil

1 whole chicken, about 5 pounds

1 large Spanish onion, peeled and diced

6 carrots, peeled and sliced

3 ribs celery, diced

12 cups chicken stock, plus additional if needed

3/4 cup fresh lemon juice, about 3 lemons

1 tablespoon lemon zest

2 teaspoons dried mint leaves

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

2 bay leaves

2 tablespoons chopped fresh basil

3 cups cooked white or jasmine rice

Kosher salt, to taste

To roast garlic: Preheat oven to 375 degrees. Place garlic cloves in small, ovenproof casserole. Pour olive oil over garlic. Bake for 45 to 50 minutes or until garlic is soft, brown and caramelized. Strain oil to use in other recipes. Mash cloves. Set aside.

To make soup: In stockpot, com-bine chicken, onion, carrots and celery. Add chicken stock. Bring to a boil over medium-high heat. Add roasted garlic cloves, lemon juice, lemon zest, mint, cinna-mon, cayenne pepper and bay leaves. Reduce heat to medium. Simmer for 2 1/2 hours or until chicken is very tender. Remove chicken carefully. Place on plate to cool.

To finish soup: Remove soup from heat. If too thick, add 1 to 2 cups stock or water. When chicken is cool enough to handle, remove skin and bones. Return meat to soup. Bring to a boil over medium-high heat. Taste, adding more lemon juice if necessary. Add basil, rice and salt. Remove bay leaves. Stir and serve.

 

Post # 6
Member
1763 posts
Buzzing bee
  • Wedding: September 2010

I love this copy cat of Olive Garden’s Zuppa Toscana Soup!

Directions:

  1. Chop or slice uncooked sausage into small pieces.

  2. Brown sausage in your soup pot.

  3. Add chicken broth and water to pot and stir.

  4. Place onions, potatoes, and garlic in pot.

  5. Cook on medium heat until potatoes are done.

  6. Add sausage and bacon.

  7. Salt and pepper to taste.

  8. Simmer for another 10 minutes.

  9. Turn to low heat.

  10. Add kale and cream.

  11. Heat through and serve.

Soup Receipes! :  wedding Soup

Post # 7
Member
7293 posts
Busy Beekeeper
  • Wedding: October 2011

I’m a sucker for seafood bisques, the rich and naughty kind 😉

Ingredients

  • 4 (1 1/2-pound) lobsters
  • 1 1/2 cups tomato paste
  • 1 1/2 cups coarsely chopped onion
  • 1 1/2 cups coarsely chopped celery, including leaves
  • 1 1/2 cups coarsely chopped carrot
  • 1 sprig thyme
  • 3 sprigs flat-leaf parsley, plus extra, for garnish
  • 1/2 teaspoon saffron
  • 6 cups heavy cream
  • 1 cup cream sherry
  • 2 tablespoons freshly ground black pepper
  • 1/4 cup cornstarch

Fill large stockpot with water and bring to a boil. There should be enough water to cover lobsters completely when immersed. Place live lobsters in boiling water head first to minimize splashing. When water re-boils, turn down the heat, and simmer for 20 minutes. Do not overcook lobsters. Remove lobsters from the pot using tongs; save all the water in stockpot as this is now a flavorful stock to be re-used.

 

Place 10 cups of stock in a clean stockpot and put on low heat. Clean claws and tails of lobsters and reserve meat, legs, and swimmerets. After lobsters are cleaned, place shells in stockpot with 10 cups of stock. Cut bodies in quarters and place in stockpot, making sure to include all roe and tomalley in pot. Add 1 cup tomato paste and simmer on low heat for 1 1/2 hours, stirring occasionally. Be careful not to have heat so high as to burn stock. Pour entire contents of pot through sieve into clean stockpot; this should now be 8 cups of glorious red stock.

 

Place onionscelerycarrotsthyme, parsley and saffron in a large saute pan, add 4 cups stock from original stock pot and put on high heat for 30 minutes, stirring every 5 minutes. Add 1/2 cup tomato paste and black pepper. Turn down heat and simmer 30 minutes, stirring every 5 minutes. Press entire contents of saute pan through sieve into stockpot of 8 cups previously made stock.

 

To finish Bisque, put pot on medium heat. Add heavy cream slowly, using whisk to blend. Add sherry. Simmer on low heat for 20 minutes; bisque will thicken slightly. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes. 

If you prefer your bisque to be thicker, you may add more cornstarch, or perhaps, flour, but have found the bisque thickens nicely over low heat, and additional cornstarch or flour takes away from the wonderful flavor.

Post # 8
Member
2951 posts
Sugar bee
  • Wedding: May 2011

Homemade Chicken Noodle Soup

&

German Cheese Potatoe Soup

lemme find the recipes..

Post # 10
Member
9483 posts
Buzzing Beekeeper
  • Wedding: October 2012

@Eva Peron: YUM!!

My favorites: beef vegetable and french onion.

Post # 11
Hostess
11246 posts
Sugar Beekeeper
  • Wedding: June 2011

@countrygirlatheart: “Yep it thats time a year again


Soup Weather!”
– I hear ya

I like to make vegetable soup, but like chicken soup too.

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