(Closed) What's Your Favorite Soup Recipe?

posted 6 years ago in Cooking
Post # 3
Member
993 posts
Busy bee
  • Wedding: May 2013

mm i love soup.

my favourite:

use medium heat, preferably with a cast iron pot or heavier pot

dice an onion, saute in butter, tarragon and salt & pepper – throw in chopped bacon or pancetta if you have some

cover the bottom of the pan with dried lentils, mix for a minute or two

add chopped carrot, red pepper, whatever veggies you have (nothing leafy)

splash the bottom with whatever wine you have left over (we always have some in the fridge)

add broth until its all covered up, put in 1/2 can of tomato paste of some tomato sauce

add a can of chickpeas or mixed beans

simmer until veggies are soft, add spinach or whatever leafy greens, let wilt and serve!

super tasty and doesn’t have to be specific in measurements at all

 

 

Post # 4
Member
2959 posts
Sugar bee
  • Wedding: May 2014

My favorite is a tie between Cream of Crab Soup and Oyster Stew, but neither has a lot of veggies.

Post # 5
Member
664 posts
Busy bee
  • Wedding: December 2011

I like potato soup and pumpkin soup. the pumpkin is vegetable soup, but with a pumpkin base. You can just mix a can of pumpkin in the broth as you boil all the veggies.

Post # 6
Member
7901 posts
Bumble Beekeeper
  • Wedding: March 2012 - Pelican Grand Beach Resort

I love Whole Foods Kale and White Bean soup (a WF recipe, not product). It’s easy and amazing.

Post # 7
Member
2543 posts
Sugar bee
  • Wedding: August 2012

Our fave right now is a total ‘cheater’ soup but it’s really good and Darling Husband loooves it.

He’s so happy when I tell that I’m making ‘the bisque’

Tomato Bisque soup:

Box of Campbell’s tomato red pepper soup

spices – pinch of salt, pinch of pepper, if you have any italian seasonings throw a dash in there (rosemary, basil, oregano)

lots of cream. this is the most important part. I use up to a cup of whole cream.

whisk it all up real nice over medium heat.

if you have it, throw a sprinkle of parmesan cheese over the top right before you serve.

Sooooo good.

Post # 8
Member
1285 posts
Bumble bee
  • Wedding: October 2011

I’ve recently been loving a homemade tofu soup-though you can use chicken if you like:

Homemade or high quality chicken stock
1 pint sliced mushrooms-sauteed in butter
Half bag of washed spinach leaves
1 container extra firm tofu, cut into chunks
1 yellow onion, chopped and lightly sauteed
Any other vetegable you have lying around, such as asparagus, zucchini, carrots, etc. Chopped

Combine all ingredients and simmer for about 30 minutes. Season to taste with salt, pepper, parsley and any other favorite seasoning (i.e. oregano, tyme, rosemary).

Serve with crusty bread, such as sourdough and butter.

Enjoy!

Post # 9
Member
1642 posts
Bumble bee
  • Wedding: October 2012

Roasted Butternut Squash and Corn soup with chicken!

Dice roughly 2 lbs. of squash, an onion, a knob of ginger, two ears of shucked corn and slice chicken and put it on a cookie sheet. Drizzle 2 tbsp of olive oil over it, season with coriander, cumin and a little garlic powder. Bake @ 425 for 30 minutes. Take it out, let it cool for 10 minutes. Place the chicken on a separate plate, and blend all of the veggies with 2 cups chicken broth. Transfer to a pot, add an additional half cup of broth and a half cup of water and let it cook down for about 10 minutes.

DELISH.

Post # 10
Member
277 posts
Helper bee
  • Wedding: September 2014

Not exactly great for getting your veggies, but I looove potato soup made in the crock pot.

Chop up some bacon (~1/2 lb) and fry it.  Put it in the crock pot with 2 cans of cream-of-whatever you want soup (I typically use one can of cream of potato, and one can of cream of chicken), 3 cans of chicken broth, and a bag of frozen shredded or cubed hashbrowns.  Crock pot low for 8 hours.  In the last hour melt in a brick of cream cheese (chop it up first or it takes FOREVER to melt).  Top with some shredded cheddar when you serve, or if you have it, crack in some dill salt.  Soooo good.

Post # 11
Member
6221 posts
Bee Keeper
  • Wedding: August 2013 - The Liberty House

I like chicken tortilla soup and kale and chickpea soup.

ETA they’re both hearty so that’s what I look for in dinner soups

Post # 12
Hostess
1427 posts
Bumble bee
  • Wedding: November 1999

I do a long simmered tomato based beef stew in the slow cooker. Freezes really nicely and I can serve it with rice or garlic bread!

Post # 13
Member
371 posts
Helper bee
  • Wedding: June 2013

I made a weight watchers Italian Wedding soup.  Essentially it was:

– mix an egg white, 1/2 pound of ground turkey, a table spoon of bread crumbs, and add salt and pepper to taste – roll into meatballs (size is up to you, but smaller is nicer although it takes more time) and set aside.

– chop up some leafy greens into smaller pieces (kale or spinach) and set aside.

– in a pot, sautee a medium onion in a bit of oil until soft.  add in some garlic

– add in as much chicken or vegetable broth as you’d like to make a good size’d soup.  i think i used 6-8 cups.

– once the broth is heated through, drop in the raw meatballs.

– once the meatballs are cooked (approx 10-12 minutes), add in some pasta or couscous (I used israeli couscous) and cook until al dente

– before serving, throw in the green leafy vegetable that you chopped up and wilt

– add parmesean cheese if you want

Post # 14
Member
220 posts
Helper bee
  • Wedding: April 2012

I LOVE soup! I made an amazing one the other day – chipotle corn chowder with bacon and chicken. DELISH if you like some heat.

Curried Cauliflower soup with honey is my all time fave. SOOO easy and sooo healthy – if you like curry.

Taco soup is an easy crowd pleaser too.

Let me know if you want any of the recipies.

Post # 15
Member
2543 posts
Sugar bee
  • Wedding: August 2012

@cb336:  Omg you just made my half German taste buds sit up and drool!!

Post # 16
Member
3175 posts
Sugar bee
  • Wedding: May 2012

We like a soup I originally made as a modified version of an Olive Garden soup recipe a friend gave me (her version included diced potatoes). First, I cook minced garlic & diced onion in olive oil until transluscent. Then, I add & brown ground meat (usually beef, but I’ve done pork or venison) in a pan, and season with fennel, cayenne, s&p, paprika, and a bit of oregano (essentially, sausage seasonings, you could alternately use pre seasoned sausage). Once the meat’s browned, I add greens (usually spinach, I’ve also used kale, turnip greens, etc), and cook until wilted (or you can use frozen). While they are cooking, I add red pepper flakes to taste. I add chicken broth, bring to boil, then lower heat and simmer for a bit to let the flavors meld. Finally, I add a bit of heavy cream & some parmesan cheese. It’s really easy, and pretty versatile. Like I said, I’ve  used different kinds of meat, and different greens, all with good results. It’s also cheap, which is nice 🙂

Hubby’s favorite soup is cream of mushroom soup with bacon.

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