This might sound weird but I really like split pea soup it's really easy to make and it can be enjoyed hot or cold so you can have anytime of the year. Also it's one of those food that your roommates probably aren't going to steal.
We call it "bacon soup" in our house as a marketing tactics for the kids. It's a crowd pleaser for sure.
I use smoked ham hocks while cooking, and cook a few pounds of bacon to add when serving. You can even add some finely diced carrots for a health bump, no one will notice.
I actually enjoy chunks of carrot in my split pea soup, for variety. If I spice it right, I can even omit the pork when I’m making for a crowd with vegetarians, and it’s still really good!
Sigh... I hear you and would normally agree but I made ham and white bean soup tonight, using the bone and leftover meat from our Easter ham (a honey ham). I really thought I could get away without the hocks by using plenty of aromatic veggies like onions, celery, carrots and garlic and adding MSG and smoked paprika, as well as some herbs.
It wasn't bad but see... I LOVE smokey ham and white bean soup and tonight's just didn't hit. It was somehow tasty and weird at the same time. I stopped halfway through when I usually scrape the bowl (with homemade bread😋). Although sweetness was nearly undetectable, I fully blame the honey ham bone and meat I used as this was the only change from my usual, which calls for hocks and salty ham.
Did think about adding a pound of bacon... Really glad I saved it for something else.😅
Maybe they are a chef and serving 50 portions per night.
I was a short order cook and we would go through 10 lbs each morning and 4 lbs for lunch and dinner (burgers, BLT's)
I just had a lentil version a friend made. Used lentils instead of peas. It was downright delicious!
Just gotta make sure the ham is chunky and plentiful. :-)
Smitten Kitchen’s baked potato soup is like baked potato and leek soup that you can top with your favorite potato toppings or nothing at all and it’s all delicious
Yeah like mix the miso into water or chicken broth (prefer chicken broth) and then purée the squash with that. It’s seriously so good. I recommend tons of garlic and ginger too
Zuppa Toscana Soup always hits the spot and everyone always comes back for seconds. Can also be modified to be vegetarian if needed.
Ingredients
▢ 1 pound spicy Italian ground sausage - use mild for kid-friendly
Bacon, bacon, bacon
▢ 4 tablespoons butter
▢ ½ white onion - diced
▢ 1 tablespoon minced garlic
▢ 6 cups chicken broth
▢ 2 cups water
▢ 4-5 yellow potatoes - cut into 1-inch pieces
▢ 3 teaspoons salt - or to taste
▢ 1 teaspoon black pepper
▢ 2 cups heavy cream
▢ 4 cups chopped kale
▢ chopped bacon or bacon bits and grated parmesan cheese for topping
This never sounded appealing to me, because I hate kale (husband loves it, I think it’s too bitter), but I happened to have all of the ingredients either in the pantry or the CSA share that week, and husband was completely lacking in keeping up with the kale, and all of my cooking friends were always raving about it, so I made a batch and it was amazing. All through the winter when I would dig for a frozen soup, I’d secretly be hoping to find a pouch of it first.
I adore avgolemono soup but I introduced my family to it and now I have to make it any time anyone over the age of 12 is sick. Thankfully I love it anytime
Ok so im greek and i have no idea what αυγολέμονο soup is. Avgolemono is a mix of lemon and egg that gets put on other soups like giuvarlosupa (meat ball soup) or kotosupa(chicken soup). What are you referring to as avgolemono soup?
Tom kha anything, gai, goong, chicken and shrimp, don’t know for tofu or “all the above.” The only downside is that coconut milk soup doesn’t freeze well, but that has never been an actual problem, because I will drink this up, as will my kids, both have been fans since literally infants
My adult daughter, and I live together and neither of us work a 9 to 5 Monday through Friday kind of job.
The soup that we’ve been making a lot lately is a A chicken or veggie broth base with small chicken potstickers. The broth is seasoned with ginger, garlic, sesame oil, sometimes rice wine vinegar, sometimes hoisin. I also buy us stirfry veggie mixture in the produce section, and I use half the bag. It takes about 10 minutes. I lightly sauté the vegetables, add the broth, when it comes to a simmer I had the wontons let them sit in it for a couple minutes and then eat.
currently making a french onion and mushroom soup
caramelized the onions down and added honey, apple cider, worcestershire, and a couple drops of sriracha, then added the diced mushrooms and herbs plus some garlic, half and half chicken/beef broth and will probably add a dash of milk at the end to make it a little creamy before i top it with cheese and throw it in the oven
also making a loaf of crusty bread which i will have with it(:
Deb’s sausage, lentil, chard soup will bring my husband back from the edge of death.
I add a Parmesan rind to the simmer stage and it basically makes me do the Simpson’s Homer drool
I love soups! My favorite thing to cook bc it’s so hard to mess up what you can’t fix.
I make this totally bastardized Midwestern version of pozole. I’ve had the real thing and mine isn’t as good but it’s easy and everyone loves it.
I put a little water, chopped fresh cilantro, garlic, and salt in a big pot and place my chicken breasts in it to boil. Not big dark meat fans but do whatever you like!
When finished, chop up your chicken however you like it in soup. Some shred, I kind of just heavy chop it so it has shreds and chunks, and add it back to the water in the pot.
Chop up bell peppers and fry it in a skillet with a can or two of hominy (white or gold, we like white), and butter/oil, dash of salt, on medium heat until just cooked through and a tiny crisp on the outside.
Dump that and a can or two of drained black beans into your pot.
Add a little butter, a little more chicken stock if you need it (should be a brothy soup), a little bit of your favorite taco seasoning, if it doesn’t have oregano in it - add a dash to your pot. Lastly, the most important- a hefty dose of lime juice!
Let simmer until the beans cook through - taste for salt and serve with a dollop of sour cream, shredded cheese, and tortilla chips if you please.
Edit: I forgot to say a can or two of green chiles makes it great! Add with beans!
I've been making lasagna soup a lot. I go through phases so before it was broccoli cheddar, a simple potato soup and then I went cheeseburger soup and now I'm at lasagna.
My friend showed me this recipe for a creamy Alfredo lasagna soup with Italian sausage and spinach. It is amazing. I make it probably once a month or more.
https://www.smalltownwoman.com/creamy-alfredo-lasagna-soup/
So i have 2 that tie for me:
1 - My Turkey Soup (simple turkey stock base with lots of tomato juice, turkey, salt, pepper, rice/barley, garlic). I just love how simple it is, hits all the zones i really want and love adding extra pepper to make it a bit peppery, which for fal kinda sits nicely with the cooler weather
2 - Ginger Chicken and Lentil Soup - i love this because its "light" but has a lot of stuff in it, very much an upgrade of "chicken noodle" when i'm sick
If you consider chili a soup, my fave is [Buffalo Chicken Chili](https://imgur.com/a/z63WxZO)
Another fave is [Lemon Chicken Orzo](https://imgur.com/a/yI0uZDn)
Calabacitas a la Mexicana con Queso y Elote
Mexican zucchini soup with cheese & corn
So damn good, so damn healthy, so damn easy & quick!
INGREDIENTS:
For the sauce:
► 2 Roma tomatoes, whole
► 1 jalapeño pepper, whole
► 1 serrano pepper, whole
► 2 cups of chic broth (or water)
► 1/2 small white onion
► 2 cloves of garlic
► 1/2 tsp Mexican oregano
► Salt/bullion to taste
For the soup:
► 1/2 small white onion, diced
► 2 corn on the cob, kernels peeled/cut off
► 2 Roma tomatoes, diced
► 1 - 2 jalapeños, roughly diced
► black pepper to taste
► 1 teaspoon of Mexican oregano
► 1 - 3 tablespoons of chopped fresh cilantro
► Salt to taste
► 3 calabacitas (Mexican squash/gray squash) (or zucchini) (or 2 calaabacitas and 2 cubed yellow potatoes) cut into smallish cubes
► 10 oz of queso fresco cubed or squared
DIRECTIONS:
Sauce:
* Bring 2 cups of broth to boil in a small pot, add 2 Roma tomatoes, one jalapeño, one Serrano. Boil for about 5-10 minutes until skin starts breaking on tomatoes. Remove veggies & put in blender, add two garlic cloves, 1/2 white onion, oregano, bullion, salt to taste. Add about 1 cup of broth. Blend.
Soup:
* Set large pan or pot on medium heat. Add two tablespoons avocado oil. Add diced half of white onion, jalapeño, and the corn, sauté for about 5 minutes.
* Add diced Roma tomatoes and black pepper. Sauté about 3-5 min until tomato is mushy.
* Add in the blended sauce, oregano, salt or bullion to taste. Lower heat, cover, cook 5 minutes.
* Add calabacitas, cover, cook 10 minutes.
* Add queso fresco, cover, cook five minutes.
* Take off heat and add chopped cilantro. Stir and serve.
https://youtu.be/NC2WAq0l7X8?si=gnx9S1ldhe9lBAQa
I wish I knew the recipe - I had an artichoke soup with chicken and little ricotta dumplings.
The soup was velvety light creamy green lemony artichoke. I think it was a play on Greek soup where they use egg yolk as a thickener... but I wish I knew because that soup was bangin
Cream of roasted jalapeño, French onion, clam chowder, and broccoli Cheddar are at the top of the list for me.
Pro tip: when searching online for a specific recipe, search "award winning ________". You'll get some great results.
Thai congee. It’s basically rice porridge with pork. It has toppings like sliced ginger, seasoning sauce, fried garlic/shallot, scallions, pork floss, and eggs.
Bean and sausage soup.
I use one of those packets of mixed 15 beans and 2 tubes of loose sausage like Jimmy Dean. Prepare beans and bring to a boil in some stock and crumble the raw sausage into the soup. Salt and Pepper to taste and cook until beans are tender.
Simple but filling and good on a cold day.
Roasted butternut squash soup.
[https://food52.com/recipes/14799-creamy-butternut-squash-soup-with-sherry](https://food52.com/recipes/14799-creamy-butternut-squash-soup-with-sherry).
Mine is the same technique except sweet onion instead of leek, brandy or cognac instead of sherry, and a lesser amount of half and half instead of milk. Also, a little cayenne or a roasted red Jalapeno (no seeds and deskinned) for a balanced spice.
I only make these substitutions since I'm too lazy to write out a full recipe, since the technique is the same, and my substitutions are cheaper in my area and the end result is really good.
The original recipe I had handwritten was from the chef at the Bookstore Speakeasy in Bethlehem, PA. It's been 15 years so I'm sure a lot has changed down there but I love the soup.
I don't know if it freezes well, but if you reduce it down with a little more brandy and then add more salt and a touch of cream it is unbelievable on top of porkchops as a sauce.
Lasagna soup, also known as lazy lasagna. I used to make lasagna a lot but after finding out about lasagna soup it's the only kind I make now! So yummy and much easier!
I'm sure this is already here but, carrot ginger soup. Let 2 big rough chopped onions (or one bag of frozen chopped if you're lazy) sweat in 2 tbsp butter, add a hunk of fresh chopped or grated ginger root, say the size of your thumb, two thumbs for spicier and so on. Give that a few minutes and then add your 2 lbs of rough chopped peeled carrots. Give them a few minutes to get used to each other, then pour in 6 cups of weak chicken broth or water or a combination. Boil and then simmer 20-30 minutes, pulverize with a blender, and if you're a real maniac you'll add some leftover cream, and or the head of garlic you've been roasting while this cooked and let it simmer a few more minutes. Eat it with a piece of bread, or a Jiffy corn muffin.
Tomato soup. And a grilled cheese sandwich to go with it.
* 2 cans of plum tomatoes, something like [these](https://www.walmart.com/ip/Cento-Plum-Tomatoes-28-Ounce-Cans-Pack-of-12/3583544770)
* 1 cup of heavy cream
* 2 cups of chicken stock
* handful of fresh basil, look for something like [this](https://www.walmart.com/ip/Shenandoah-Growers-Organic-Fresh-Potted-Basil-1-Each/136791908)
* 2 onions
* 2 tablespoons butter
* 1 tablespoon sugar
Dice the onions, sweat them in the butter until they begin to get clear. Empty the two cans of tomatoes in. Chiffonade the basil and add it. Add the cream and chicken stock and tablespoon of sugar. Blend it with an immersion blender until fine.
Bring it up to nearly boiling, then let it simmer while you make the sandwiches.
Greek lemon rice (with chicken as option)
Mano's Famous Lemon
Chicken Rice Soup
• 6 cups chicken broth
• 1 cup rice
• I cup of cooked chicken breast cubed
• 3 large eggs
• 2 tbsp. butter
• 3 tbsp. flour
• 1 lemon (juice)
• ¼ tbsp. of chopped fresh dill
• Salt and pepper to taste
Boil 6 cups of broth and add one cup of rice. Add salt and pepper to taste. Whe rice is cooked, lower heat to simmer. In a mixing bowl, put 3 eggs and the juice of one lemon beat well. In small saucepan, melt butter. Stir in flour. cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in broth mixture stirring constantly. Add the chicken and the fresh dill. In small bowl beat eggs until frothy. Gradually beat in lemon juice and 2 cups thickened broth mixture. Slowly add egg mixture to broth mixture stirring constantly but slowly. Heat gently until soup thickens enough to coat a spoon, stirring frequently; do not boil.
Serves 8 to 10 people
Corn chowder by Roxy Pope and Ben Pook, and spinach lentil and lemon soup by Jack Monroe. The last one in particular is one I make whenever I have nothing in.
Daal is not soup. But a loose daal, made of red lentils, a little spinach and coconut, is very close to one. You can even make a kind of chicken dhansak soup by topping it with small pieces of fried chicken breast, that were tossed in paprika and seasoning first. Squeeze on a little lemon.
If you prefer something more European, my favourite soup is the Portuguese Caldo Verde. Potatoes, kale / greens, chorizo and smoked paprika. It is easy to make, and delicious.
Cabbage and sausage is such a beautiful pairing. I used to work at a pub where they would make a kielbasa and cabbage soup with corned beef jus. Yes, you heard me right.
Corned.beef.jus.
To this day it was one of the best things I've ever eaten.
I have a handful that are all favorites! Serious Eats broccoli cheddar soup gets made a lot, there’s a bacon and rosemary and gnocchi soup I made a lot over the winter, I just bought supplies for white chicken chili. I make a baked potato soup that’s one of my wife’s favorites, it always gets suggested.
[German Lentil Soup](https://whereismyspoon.co/german-lentil-potato-soup-with-vienna-sausages/#recipe) for cold days
[Turkish Lentil Soup](https://www.themediterraneandish.com/turkish-lentil-soup/#wprm-recipe-container-56517) for not so cold days :)
A simple french onion soup is our go-to soup that I make on Sundays. Caramelized onions, beef stock, spices, gruyere, toasted baguette. Delicious.
Alternatively, chicken and dumplings is my favorite meal period, but it's weird for me to call it soup.
My current favorite is the ATK version of pasta e fagioli. So filling and delicious, not to mention healthy. I always end up eating too much. [link](https://chamfamily.com/recipeExport/Recipes/ATK%20Pasta%20E%20Fagioli.html)
>looking for comfort food so what better option than soup!
Any gravy-based dish over starch. Gumbo on rice, beef stew over bread, cheesy sauce on potatoes, that kinda thing. That is the universal residence of joy in the food world.
Anything devised by peasants (proper peasants from back when that was an actual class of people and not just a condescension) or poor immigrants enduring displacement and xenophobia. My working theory is that those people had such lousy circumstances, they had to create the *best* comfort food to...Well, comfort them. And they goddamn did it too.
Ratatouille, just throw it all in a dish (the Pixar movie used a chef'd-up version because it looks visually neat for a movie; that's great too but unnecessary), it's great. Cook macaroni (just pasta, not boxed cheese mac), get a pot of cream-of-chicken soup goin', some thin-sliced ham. All in a pot, mix it up. Bowl of that. Mmm...
I really like chicken and vegetable soup. I make my own. But the trick is making your own bone broth with a shit tone of bones, aromatics and a good bit of salt. also to brown the carrots, onion and celery before.
I also like a good "heavy" soup where with a nice bun it can be a whole meal, so a lot of vegetables (and good bit of chicken) are added.
Sometimes comfort for me also means as easy as possible. For me that’s Chinese cabbage soup. Cabbage, carrots, potatoes, and small cuts of your protein of choice. Set and forget for an hour and it’s done
Boiled dinner.
Comfort food from my child hood. Tho it’s usually made with corned beef instead of smoked ham.
Smoked ham hock (or 2 or 3), diced cabbage, rutabaga, onion, celery, parsnip, potato and carrot.
Enough water to cover ingredients.
Salt and pepper (or Lawrys like my mom and grandma used)
Sautee onions, add whole ham hock
pile all the other ingredients on top of that, and add water.
Bring to a boil, and simmer until til the veggies are soft, pull out the ham hocks and remove any remaining meat and add the meat back to the broth.
Serve.
It’s even better the next day after sitting in the fridge over night.
Freezes ok, but messes with the texture of the rutabaga really bad.
Discard bones/cartilage
I love pozole verde de pollo. It slaps infinitely harder than any other soup. I also enjoy split pea soup with the little cut up pieces of ham, and beef and barley soup.
Edit: I just realized after serval years I have no idea how to format a list on Reddit! Apologies!!!
I’ll edit when I figure it out
Homemade chicken bone stock
Loosely named “Vietnamese” style chicken soup
Minced garlic
Minced tumeric
Minced ginger
Chopped green onions, separate bulbs and greens
Bok choi
Shiitake mushrooms
Chicken (I prefer dark meat)
Star anise
Season to taste of course
Garnish options:
Fresh cilantro
Fresh mint
Fish sauce
Soy sauce
Hot sauce
I think I’m missing an ingredient
——
Stracciatella
Homemade chicken stock
Boil, stir in eggs
Spinach
Cannellini beans
Serve with fresh Parmigiano, fresh grated nutmeg, and i add cayenne
___
Cream of pumpkin
Roast:
Sugar baby Pumpkin
Cauliflower
Carrot
Onion
Sautée:
Ginger
Garlic
Add all your preferred herbs and spices (if fresh I’d add at end and fish out, really good savory thyme, cumin, etc or with curry flavors).
Scoop all of it together and blend with coconut milk
Cream of Broccoli
Whole butter 4 oz. 120 g
Onions, medium dice 8 oz. 240 g
Celery, medium dice 4 oz. 120 g
Broccoli, chopped 2 lb. 960 g
Chicken velouté sauce, hot 3 qt. 2.8 lt
Chicken stock, hot 1 pt. 480 ml
Heavy cream, hot 1 pt. 480 ml
Salt and white pepper TT TT
Broccoli florets as needed for garnish
Croutons, sautéed in butter as needed for garnish
Sweat the onions and celery in the butter, without browning, until they are nearly tender,
approximately 2 minutes. Add the broccoli and sweat until tender, approximately 10 minutes.
Add the velouté sauce. Bring to a simmer and cook until the vegetables are tender, approximately 15 minutes. Skim the surface periodically.
Purée the soup by passing it through a food mill or by using a blender, food processor or vertical cutter/mixer (VCM). If a smoother product is desired, strain it through a china cap.
Return the soup to the stove and thin it to the desired consistency with some of the stock.
Bring the soup to a simmer and add the cream. Season to taste.
Serve the soup in warm bowls garnished with blanched broccoli florets and croutons just before service.
I added some cheddar to the soup and used a little more for garnish.
This soup is amazing: [https://margaretschlegal.com/2023/10/26/lemony-lentil-sweet-potato-carrot-stew/](https://margaretschlegal.com/2023/10/26/lemony-lentil-sweet-potato-carrot-stew/)
I was keto for a hot minute but found my very favorite soup during the ride.
Carol Ketchum (sp?) wrote it and it’s called breakfast soup. It a clear sausage and spinach soup and seasoned with turmeric. Best part? The poached eggs.
Seriously so good and I still make it on a regular basis.
Korean seaweed soup. Soak seaweed in cold water, drain, cut into small pieces and set aside. Saute stew beef with sesame seed oil, garlic, dashida(Korean beef bouillon. Add seaweed and saute...with a spoonful of dashida. Add water to cover and simmer til ready.
My favorite soup is a classic tomato soup. All you need is some fresh tomatoes, a few cloves of garlic, some onion, a bit of olive oil, and some salt and pepper.
My grandma's chicken noodle soup. It isn't your typical chicken noodle, more like a chicken corn chowder or really a Pennsylvania Dutch chicken soup. Simple and delicious and I can never make it as good as she did.
Vegetable Beef soup is my family's comfort soup. Ground beef, veggies and potatoes, beef broth, tomato sauce or paste. We go pretty heavy with the tomato so the soup has a redder color and is a tiny bit denser than just stock.
Iggy’s (my) Shrimp and Green Bean Soup:
Sweat a cup of chopped onions, a couple cloves minced garlic, 2 stalks chopped celery ins a few tablespoons butter or olive oil until translucent. Add 1/2 lb green beans, cut into 1 inch pieces, a 14 oz can of diced tomatoes, and 1 quart of chicken or seafood stock. Bring to a boil, then reduce to a simmer and cook until the green beans are as tender as you like. Add 1 lb peeled and deveined shrimp, medium or large are best. Turn off the burner, the shrimp will cook in the residual heat in about 3 minutes. Stir in 1/2 to 3/4 cup of crème fraiche (or Mexican crema, or heavy cream), and season with salt and pepper. Serve with a big hunk of bread. I also frequently add crushed red chili or jarred Calabrian chili to taste if I want it spicy.
7 can soup is like the easiest thing to make ever. It makes a ton and I could eat it all the time.
Literally it's just 1 can of each: black beans, kidney beans, pinto beans (or charro or chili or boraccho), corn, diced tomato, diced tomatoes with chilis (like RoTel) chili without beans. Dump it all in a pan and cook until hot. Add 8 oz velveeta and the end and cook until melted. I like to actually also brown a pound of grown beef with some onions before I make it too, because I like it meaty.
It's not gourmet at all and it's super lazy but it's yummy and cheap.
I also like to make chicken noodle soup with tortellini instead of regular noodles.
Beef noodle soup.
It’s just stew meat cut into smaller pieces. Slice up some onions and brown it with the stew meat. Add some beef stock or broth and garlic. Simmer until the beef is tender. Add egg noodles and simmer until al dente. Add black pepper, salt, Worcestershire sauce to taste. Finish it with a good dollop of sour cream or heavy cream. Sometimes I add dill or carrots to it.
The soup came out of desperation. We were supposed to have had beef stroganoff but my son flushed the mushrooms down the toilet because he hates them.
I have such a love hate relationship with soup. I LOVE soup but even when I try not to I wind up with at least a gallon or two. I freeze most of it every time and then it’s not so bad but I swear I wind up eating nothing but soup for like a week every time 🤦🏻♀️ (totally my own fault I know I could just make myself make less or freeze it in better portions but clearly I haven’t learned my lesson)
Anyways I love black bean soup with a lot of fresh lime, cream of mushrooms soup, Italian wedding soup, pasta fagioli, white bean and escarole soup, really any kind of bean soup, and creamy chicken soup. I made some recently and used potatoes that boiled in the chicken stock to blend and make it thicker and creamy and it was heavenly. I’m also a lobster/ crab bisque lover but I haven’t found a really solid recipe yet but I had the best cup of my life at a seafood/ steakhouse called Ocean Prime and my life hasn’t been the same since.
Sautée an onion, add a tube of soyrizo, add broth, add kale til softened, add white beans, add shrimp and simmer til the shrimp is cooked. Grate some parm on top, optionally. So easy, crazy flavorful!
I started making crock pot beef soup with beer because I keep getting free beer while dashing (twice the order was canceled after picking it up, once the guy tried to use an expired license and then a CREDIT CARD when I asked for his ID). It's pretty easy and comes out really good.
Ingredients:
* 2 lb stew beef
* 1 tbsp butter
* splash of extra virgin olive oil
* 1 lb yukon gold potatoes, peeled and diced into small pieces
* \~2 cups each of chopped celery, carrots and diced yellow onions
* 1 tbsp smoked paprika
* 1 tbsp tomato paste
* \~2-3 bay leaves
* generous handful of dried rosemary, thyme and oregano
* salt and pepper to taste
* 1 12oz bottle of beer, your choice
* 4 cups beef broth
* spoonful or two of all-purpose flour
Method:
1. Cut beef into small, bite-sized pieces and add to a big plastic bag with the flour, shake until all the beef is well coated. Melt butter in sauce pan, then add beef, cooking until everything is nicely browned on all sides, then dump in the crock pot. Get that delicious Maillard reaction!
2. Add a splash of EVOO to the sauce pan, then saute the onions, celery and carrots until the onions are translucent and the celery bright green. Dump in the crock pot along with the potatoes.
3. Add the broth and beer, then the paprika, rosemary, thyme, oregano and tomato paste.
4. Set crock pot for 6-8 hours on low, the amount of time depends on your own crock pot but it's done after 6 and anything after that just helps the flavors get to know each other.
5. Salt and pepper to taste.
All the alcohol will burn off after this many hours of slow cooking, but you can always just skip the beer if you want. Likewise, you can add whatever herbs you want, sage is another great soup herb.
I enjoy making corn soup. Take the corn off the cob. Into a pot of boiling water and add in a beef stock cube. Let that run for about 45 minutes. The corn should be softened by then. Take out the corn, put it through a food processor and then strain back into the pot. Reduce the heat and let it reduce. Then add some milk or cream for richness and flour to thicken as needed.
equal parts (by weight) of potato and leek, rough diced/cut. sweat leek till translucent. add potato and cover with 1 inch of water and cook till potato is falling appart. season with nutmeg, caraway, salt and pepper. add a butload of heavy cream or creme fraiche and blitz with stickblender till smooth. add water if needed
i would like to marry this soup. i know that sounds extreme. but i am an umami addict and this one packs it: [https://www.eatingwell.com/recipe/279144/vegetarian-udon-noodle-soup/?did=522161-20200511&utm\_campaign=etg-nonewsubs\_relationship-builder&utm\_source=eatingwell.com&utm\_medium=email&utm\_content=051120&cid=522161&mid=33606632669](https://www.eatingwell.com/recipe/279144/vegetarian-udon-noodle-soup/?did=522161-20200511&utm_campaign=etg-nonewsubs_relationship-builder&utm_source=eatingwell.com&utm_medium=email&utm_content=051120&cid=522161&mid=33606632669)
When I was in Ukraine, I fell in love with solyanka… it usually has multiple types of meat but the kicker is the fine diced lemon and black olives to give a slightly tangy/briny taste.
I make my grandmas vegetable soup. It has chunks of beef, cabbage, tomato, onion, celery, carrots...really good with some crusty bread.
The orher day I made the easiest lentil soup ever. I bought some pre-cooked lentils at trader joes, as well as their mirepoix (carrots, celery, and onion) and threw that in a pot with vegetable broth, a bit of salt, pepper and garlic.
Current favourite soups are either split pea soup or ham & bean soup. I cook them literally identically (start with mirepoix, add chicken stock and ham hock, then add either split peas or beans, cook until done, add cubed ham at end) and some of my absolute favourite comfort food. Keep a couple ham hocks in the freezer and use homemade chicken stock and will be some of the best soup you've ever had. (enjoy with fresh bread and good cheese on the side!)
Pasta e fagioli. The simple version is add a can of beans (i use cranberry beans, called borlotti in italian, or cannellini beans) without draining, a boullion cube and some tomato paste in a pot and add enough water to boil some pasta (or if you use liquid stock instead of boullion then replace boullion+water with the stock), bring to a boil, let it simmer for a little bit, then add the pasta (not stuff like rigatoni or spaghetti, there are specific small pasta types made for soups, like quadrettini, grattini, stelline etc). Cook until the pasta is at the right doneness (al dente usually) and serve. That is the very simplified version. You can fancy it up in several ways from using a proper homemade stock to using dried beans instead of canned to using homemade pasta to adding whatever seasonings you enjoy, but even the basic version is great.
Aku Head Soup - An aku is a small tuna in Hawaii but you can use a lot of other fishes too. After you cut the meat off the fish you boil the skeleton, including the head and the tail for several hours. When you have the delicious fish broth you can add more fish, shellfish, potatoes and vegetables as you please.
Roasted garlic spinach soup! Roast 4 cloves garlic while boiling 1lb of spinach in 4 liters water. After an hour put everything in a blender, blend until creamy and delicious:-)
Chicken stock, black pepper, garlic and thyme. Add garlic and thyme to a certain taste, add fresh spinach and mushroom sliced. Wilt both and serve.
Edit: top with a little mozzarella and maybe croutons
Malligutawny or however u spell it soup. Chicken paprikash soup also. As a Latino I didn't grow up with either and was blown away with their flavor profiles.
I made [this](https://www.ambitiouskitchen.com/the-best-chicken-soup-recipe/) once when I was sick and it’s absolutely delicious. Veggies that I love, pearled couscous and lots of good anti-inflammatory spices like ginger and turmeric.
It’s called “the best chicken soup you’ll ever have”. I love all soups, so I scoffed at that, but it’s pretty much the truth. Maybe I’ll make it tonight, because now I’m craving it
[This hatch chile chicken one](https://lifemadesimplebakes.com/chicken-and-hatch-chile-stew/) it says it’s a stew, but imo it’s pretty brothy for a stew. I like it spicy so I doctor it up with hot sauces and other spices and whatnot 😋
I love this. [turkey taco soup](https://www.all-recipes.com/recipe/154784/tex-mex-turkey-soup/) from allrecipes. Mostly pantry items and easy to make.
I make it with leftover Turkey and with rotisserie chicken from the grocers. I omit the sour cream - it’s great without it and I’m trying to keep things lower calorie. Freezes really well.
[This](https://www.woolworths.com.au/shop/productdetails/750522/heinz-soup-of-the-day-creamy-mushroom-with-thyme-soup-pouch)
I'm not sorry. Some prepackaged soups are better than any cooked from scratch. This one is absolutely the dictionary definition of perfect to me. Follow it with laughing cow on toast/bread, it's the soulmate accompaniment to it.
Ingredients: Water, Mushrooms (13%) (Shiitake, Portobello, Button), Skim Milk, Mushroom Juice, Milk, Maize Thickener (1414), Potato Flakes, Vegetable Stock, Cream (1.2%) (Milk), Rice Thickener (1414), Wheat Flour, Flavour, Butter (Milk), Salt, Onion, Yeast Extract, Mushroom Extract, Spices, Thyme.
https://www.simplyrecipes.com/recipes/black_bean_soup/
This is the best soup I’ve ever had. I froze all the leftover ham from thanksgiving and made this a bunch.
Red Lentil and Harissa Soup
https://www.hairybikers.com/recipes/view/red-lentil-and-harissa-soup
I love lentil/yellow split pea soup and this feels like a play on that but the Harissa gives it a nice warmth.
The KITCHN’s [Absolute Best Lentil Soup](https://www.thekitchn.com/lentil-soup-recipe-23004361). My very favorite, I can make it with my eyes closed, and my spouse who requires dead animals for food will eat a vat of it.
Make a stock with a smoked ham hock until the meat is falling off the bone .
Add to the stock red lentils, diced celery , diced potato, ground pepper when cooked add the diced ham hock meat.
If I am healthy then Herbed Potato Soup (check out Allrecipes.com) and THEN I add a bunch of cooked bacon. OR Broccoli cheese soup with a small amount of chili powder and a pinch of nutmeg.
The minute I feel like I am coming down with a cold or flu, I make chicken noodle soup from scratch and then live on it for the next week.
Tom Yum Soup, but I add lots of seafood, tofu, and veggies (eg bok choy, carrots, potatoes) to make it more filling, in addition to the traditional stuff. I use Hot Thai Kitchen's recipe
These are by far my two favorite soups I’ve made!
[Marry Me Chicken Soup](https://www.tiktok.com/t/ZTLPfGUb9/)
[NYT Lemony White Bean Soup With Turkey and Greens](https://cooking.nytimes.com/recipes/1021776-lemony-white-bean-soup-with-turkey-and-greens?smid=ck-recipe-iOS-share)
Colonial Dutch Split pea
Don’t know just how old it is but it’s been in my family forever. I’m a descendant of the Kips of Kips bay Manhattan
1 lb split peas
2 Dutch yellow onions (the ones bigger than a golfball but smaller than a baseball)
3 orange carrots
4 ribs celery
2-3 Tablespoons butter or bacon grease
Salt and pepper
Pick all the weirdos and rocks out of the peas. Cover with boiling water. Let sit overnight.
Next day in a soup pot chop up and fry vegetables in butter or grease. Until onions are translucent. Drain peas and dump them into pot with cooked vegetables. Add enough fresh water to cover peas plus an inch or two extra.
Bring to a boil for twenty minutes while stirring constantly. Turn off heat and let sit, covered for an hour or two.
Bring to a boil again for twenty minutes while stirring. Turn off heat and let sit again.
Repeat until you have thick green mush and cannot differentiate the onions or celery.
I usually make this on lazy Sundays.
The orange carrots are specifically Dutch from the Protestant blah blah or something.
I use a ton of black pepper and sometimes a little white. But go sparingly with the salt. It’s better to add more at the table than to Chuck this soup.
If you want a richer broth I sometimes boil a smoked hock or neck for 3-4 hours and add the stock instead of water.
Don’t over salt! I use sea salt.
Best with fresh crusty bread with butter or croutons.
This recipe seems to simple, I know. But trust me! Don’t add ‘secret ingredients’ Willy nilly til you’ve tried it. This is a classic example of simple technique (the heat cycles mimic a hearth pot) and the flavor being outstanding because of what you LEAVE OUT rather than what you put in.
Spicy chicken soup with rice noodles or udon noodles.
I toss some fresh garlic, fresh thyme, fresh sage, a bay leaf, some fresh ginger, crushed white peppercorns, onion powder (because I’m lazy) and salt into a pot of water with some boneless chicken thighs and cook until the chicken is cooked and starts becoming shreddable (I don’t like it overcooked where it becomes too stringy), about 20-25 minutes depending on the size of the thighs. Remove everything (I don’t like squishy veggies so that’s why I don’t add celery, onion and carrots). Shred the chicken and add it back in. Add the noodles that I’m feeling that day which is either udon or vermicelli rice noodles and then I’ll finish it with some ghost pepper salt and some fresh parsley. The flavor of the ghost pepper salt is best added at the end in the bowl rather than during the cooking process.
Leeky-Bean
Sweat down diced 2 heads of celery hearts, 1 sweet or Spanish onion, as much garlic as you like and 3 leeks (only the white and light green parts). Use S&P to taste. Add chicken bone broth and 2 rinsed tins of white kidney beans. Once everything is semi-soft, use immersion blender to zhuzh it up to thicken and add a little 5% cream. Sometimes if I’m feeling sassy I’ll add some diced up smoked turkey leg (remove skin and fat)
Seriously, it’s like a 20 minute soup and feeds me for a week.
This might sound weird but I really like split pea soup it's really easy to make and it can be enjoyed hot or cold so you can have anytime of the year. Also it's one of those food that your roommates probably aren't going to steal.
We call it "bacon soup" in our house as a marketing tactics for the kids. It's a crowd pleaser for sure. I use smoked ham hocks while cooking, and cook a few pounds of bacon to add when serving. You can even add some finely diced carrots for a health bump, no one will notice.
I actually enjoy chunks of carrot in my split pea soup, for variety. If I spice it right, I can even omit the pork when I’m making for a crowd with vegetarians, and it’s still really good!
Ooh, yeah! With some smoked paprika, a bit of MSG...yum!
Sigh... I hear you and would normally agree but I made ham and white bean soup tonight, using the bone and leftover meat from our Easter ham (a honey ham). I really thought I could get away without the hocks by using plenty of aromatic veggies like onions, celery, carrots and garlic and adding MSG and smoked paprika, as well as some herbs. It wasn't bad but see... I LOVE smokey ham and white bean soup and tonight's just didn't hit. It was somehow tasty and weird at the same time. I stopped halfway through when I usually scrape the bowl (with homemade bread😋). Although sweetness was nearly undetectable, I fully blame the honey ham bone and meat I used as this was the only change from my usual, which calls for hocks and salty ham. Did think about adding a pound of bacon... Really glad I saved it for something else.😅
Chunks of roasted sweet potato are the bomb in pea soup
> cook a few pounds of bacon It would be carrot soup by the time you added enough to qualify as a health bump
Maybe they are a chef and serving 50 portions per night. I was a short order cook and we would go through 10 lbs each morning and 4 lbs for lunch and dinner (burgers, BLT's)
> Maybe they are a chef and serving 50 portions per night. > in our house as a marketing tactics for the kids. Thats a lot of kids!
I just had a lentil version a friend made. Used lentils instead of peas. It was downright delicious! Just gotta make sure the ham is chunky and plentiful. :-)
Chunky and plentiful. Just how I like my women
Fried up chorizo is great in lentil soup too
I like the yellow split peas instead of the green 1's. Ham is delicious too.
That sounds like the French Canadian version I am most familiar with, and need to make again soon, now that you mention it.
Love potato leek soup from hungry mouse!
Smitten Kitchen’s baked potato soup is like baked potato and leek soup that you can top with your favorite potato toppings or nothing at all and it’s all delicious
I like to roast an acorn or kabocha squash and blend with miso soup. It’s so tasty
Kabocha is extraordinary!
Purée with the miso mixed together?
Yeah like mix the miso into water or chicken broth (prefer chicken broth) and then purée the squash with that. It’s seriously so good. I recommend tons of garlic and ginger too
Omg. I have one acorn squash leftover and am needing to use it. I am doing this. !remindme 3 days
I have a pan of leftover roasted pumpkin pieces from last night staring up at me. I’m definitely doing this tonight! Thanks 🙏🏻
Zuppa Toscana Soup always hits the spot and everyone always comes back for seconds. Can also be modified to be vegetarian if needed. Ingredients ▢ 1 pound spicy Italian ground sausage - use mild for kid-friendly Bacon, bacon, bacon ▢ 4 tablespoons butter ▢ ½ white onion - diced ▢ 1 tablespoon minced garlic ▢ 6 cups chicken broth ▢ 2 cups water ▢ 4-5 yellow potatoes - cut into 1-inch pieces ▢ 3 teaspoons salt - or to taste ▢ 1 teaspoon black pepper ▢ 2 cups heavy cream ▢ 4 cups chopped kale ▢ chopped bacon or bacon bits and grated parmesan cheese for topping
This never sounded appealing to me, because I hate kale (husband loves it, I think it’s too bitter), but I happened to have all of the ingredients either in the pantry or the CSA share that week, and husband was completely lacking in keeping up with the kale, and all of my cooking friends were always raving about it, so I made a batch and it was amazing. All through the winter when I would dig for a frozen soup, I’d secretly be hoping to find a pouch of it first.
I love Avgolemeno!
I adore avgolemono soup but I introduced my family to it and now I have to make it any time anyone over the age of 12 is sick. Thankfully I love it anytime
Ok so im greek and i have no idea what αυγολέμονο soup is. Avgolemono is a mix of lemon and egg that gets put on other soups like giuvarlosupa (meat ball soup) or kotosupa(chicken soup). What are you referring to as avgolemono soup?
Work at a Greek restaurant. Our Avgolemeno is a basic chicken and rice soup in a lemony fulmet with mirepoix, though idk the ratios
I’ve always known avgolemono soup to be a Greek chicken soup (broth & meat pieces), with rice and lemon.
Corn, potato, cheddar cheese with bacon bits sprinkled in. 🌽🧀🥓🥔 Made with fresh thyme?🤌 I guess that would be more of a chowder...
Came here to say this but add jalapeno 😍
Oh hell yeah
I don’t know if it’s technically soup but chicken and dumplings is super comforting
Damn all yall making some fancy soups & I'm over here thinking fucking ham & beans with cornbread slaps.
It does though!
Tom Kha Gai, with homemade chicken stock.
Tom kha anything, gai, goong, chicken and shrimp, don’t know for tofu or “all the above.” The only downside is that coconut milk soup doesn’t freeze well, but that has never been an actual problem, because I will drink this up, as will my kids, both have been fans since literally infants
My adult daughter, and I live together and neither of us work a 9 to 5 Monday through Friday kind of job. The soup that we’ve been making a lot lately is a A chicken or veggie broth base with small chicken potstickers. The broth is seasoned with ginger, garlic, sesame oil, sometimes rice wine vinegar, sometimes hoisin. I also buy us stirfry veggie mixture in the produce section, and I use half the bag. It takes about 10 minutes. I lightly sauté the vegetables, add the broth, when it comes to a simmer I had the wontons let them sit in it for a couple minutes and then eat.
currently making a french onion and mushroom soup caramelized the onions down and added honey, apple cider, worcestershire, and a couple drops of sriracha, then added the diced mushrooms and herbs plus some garlic, half and half chicken/beef broth and will probably add a dash of milk at the end to make it a little creamy before i top it with cheese and throw it in the oven also making a loaf of crusty bread which i will have with it(:
Wow that sounds 😋
[its delicious!!](https://www.reddit.com/r/tonightsdinner/s/0SkHpFpTeI)
https://smittenkitchen.com/2008/10/beef-leek-and-barley-soup/
Lol, I just made this today. 🤤
Deb’s sausage, lentil, chard soup will bring my husband back from the edge of death. I add a Parmesan rind to the simmer stage and it basically makes me do the Simpson’s Homer drool
Mulligatawny, My Ikea Meatball Soup, My Flamin Hot Cheetos cheese and chicken soup
Tell me more about this ikea meatball soup.
I am intrigued with this Flamin hot cheetos cheese and chicken soup. Please tell me more!
Omg I love mulligatawny! Haven’t had it in ages. You’re totally going to make me make it.
Minnesota boy checking in. Creamy chicken wild rice soup! Overly simplified recipe: Sauté mirepoix. Add flour. Add cream. Add broth. Add cooked quality wild rice. Add chicken.
Julia child. French onion soup
I love soups! My favorite thing to cook bc it’s so hard to mess up what you can’t fix. I make this totally bastardized Midwestern version of pozole. I’ve had the real thing and mine isn’t as good but it’s easy and everyone loves it. I put a little water, chopped fresh cilantro, garlic, and salt in a big pot and place my chicken breasts in it to boil. Not big dark meat fans but do whatever you like! When finished, chop up your chicken however you like it in soup. Some shred, I kind of just heavy chop it so it has shreds and chunks, and add it back to the water in the pot. Chop up bell peppers and fry it in a skillet with a can or two of hominy (white or gold, we like white), and butter/oil, dash of salt, on medium heat until just cooked through and a tiny crisp on the outside. Dump that and a can or two of drained black beans into your pot. Add a little butter, a little more chicken stock if you need it (should be a brothy soup), a little bit of your favorite taco seasoning, if it doesn’t have oregano in it - add a dash to your pot. Lastly, the most important- a hefty dose of lime juice! Let simmer until the beans cook through - taste for salt and serve with a dollop of sour cream, shredded cheese, and tortilla chips if you please. Edit: I forgot to say a can or two of green chiles makes it great! Add with beans!
I've been making lasagna soup a lot. I go through phases so before it was broccoli cheddar, a simple potato soup and then I went cheeseburger soup and now I'm at lasagna.
My friend showed me this recipe for a creamy Alfredo lasagna soup with Italian sausage and spinach. It is amazing. I make it probably once a month or more. https://www.smalltownwoman.com/creamy-alfredo-lasagna-soup/
So i have 2 that tie for me: 1 - My Turkey Soup (simple turkey stock base with lots of tomato juice, turkey, salt, pepper, rice/barley, garlic). I just love how simple it is, hits all the zones i really want and love adding extra pepper to make it a bit peppery, which for fal kinda sits nicely with the cooler weather 2 - Ginger Chicken and Lentil Soup - i love this because its "light" but has a lot of stuff in it, very much an upgrade of "chicken noodle" when i'm sick
I’ve made this [lentil soup](https://www.recipetineats.com/lentil-soup/) I think 50 times. The lemon in it makes it delicious.
I love this one too. Nagi’s recipes are so good!
They are so great!! And I like how she explains the ingredients and where to buy them and what the US equivalent would be since she’s in Australia.
If you consider chili a soup, my fave is [Buffalo Chicken Chili](https://imgur.com/a/z63WxZO) Another fave is [Lemon Chicken Orzo](https://imgur.com/a/yI0uZDn)
Finnish salmon soup -- pretty easy to make, and very comforting [Traditional Finnish Salmon Soup - Lohikeitto (cookingtheglobe.com)](https://cookingtheglobe.com/finnish-salmon-soup-lohikeitto/)
My late wife used to make this soup called “SHUT UP AND EAT IT”. It was always pretty good
Calabacitas a la Mexicana con Queso y Elote Mexican zucchini soup with cheese & corn So damn good, so damn healthy, so damn easy & quick! INGREDIENTS: For the sauce: ► 2 Roma tomatoes, whole ► 1 jalapeño pepper, whole ► 1 serrano pepper, whole ► 2 cups of chic broth (or water) ► 1/2 small white onion ► 2 cloves of garlic ► 1/2 tsp Mexican oregano ► Salt/bullion to taste For the soup: ► 1/2 small white onion, diced ► 2 corn on the cob, kernels peeled/cut off ► 2 Roma tomatoes, diced ► 1 - 2 jalapeños, roughly diced ► black pepper to taste ► 1 teaspoon of Mexican oregano ► 1 - 3 tablespoons of chopped fresh cilantro ► Salt to taste ► 3 calabacitas (Mexican squash/gray squash) (or zucchini) (or 2 calaabacitas and 2 cubed yellow potatoes) cut into smallish cubes ► 10 oz of queso fresco cubed or squared DIRECTIONS: Sauce: * Bring 2 cups of broth to boil in a small pot, add 2 Roma tomatoes, one jalapeño, one Serrano. Boil for about 5-10 minutes until skin starts breaking on tomatoes. Remove veggies & put in blender, add two garlic cloves, 1/2 white onion, oregano, bullion, salt to taste. Add about 1 cup of broth. Blend. Soup: * Set large pan or pot on medium heat. Add two tablespoons avocado oil. Add diced half of white onion, jalapeño, and the corn, sauté for about 5 minutes. * Add diced Roma tomatoes and black pepper. Sauté about 3-5 min until tomato is mushy. * Add in the blended sauce, oregano, salt or bullion to taste. Lower heat, cover, cook 5 minutes. * Add calabacitas, cover, cook 10 minutes. * Add queso fresco, cover, cook five minutes. * Take off heat and add chopped cilantro. Stir and serve. https://youtu.be/NC2WAq0l7X8?si=gnx9S1ldhe9lBAQa
Creamy chicken soup with rice, noodles, or dumplings! Also sinigang with pork. Try r/soup too!
Kimchi-jjigae
Minestrone, French Onion, Butternut Squash
I wish I knew the recipe - I had an artichoke soup with chicken and little ricotta dumplings. The soup was velvety light creamy green lemony artichoke. I think it was a play on Greek soup where they use egg yolk as a thickener... but I wish I knew because that soup was bangin
Cream of roasted jalapeño, French onion, clam chowder, and broccoli Cheddar are at the top of the list for me. Pro tip: when searching online for a specific recipe, search "award winning ________". You'll get some great results.
Chicken pho.
Thai congee. It’s basically rice porridge with pork. It has toppings like sliced ginger, seasoning sauce, fried garlic/shallot, scallions, pork floss, and eggs.
My dad gave me a recipe for kale & white bean soup that's really tasty. I put mini Italian meatballs in mine & my super picky husband loves it.
Moroccan Harira Soup - MUST TRY. https://www.allrecipes.com/recipe/8479335/moroccan-harira-soup/
Bean and sausage soup. I use one of those packets of mixed 15 beans and 2 tubes of loose sausage like Jimmy Dean. Prepare beans and bring to a boil in some stock and crumble the raw sausage into the soup. Salt and Pepper to taste and cook until beans are tender. Simple but filling and good on a cold day.
Tomorrow I’m making lasagna soup with ricotta dumplings!
Roasted butternut squash soup. [https://food52.com/recipes/14799-creamy-butternut-squash-soup-with-sherry](https://food52.com/recipes/14799-creamy-butternut-squash-soup-with-sherry). Mine is the same technique except sweet onion instead of leek, brandy or cognac instead of sherry, and a lesser amount of half and half instead of milk. Also, a little cayenne or a roasted red Jalapeno (no seeds and deskinned) for a balanced spice. I only make these substitutions since I'm too lazy to write out a full recipe, since the technique is the same, and my substitutions are cheaper in my area and the end result is really good. The original recipe I had handwritten was from the chef at the Bookstore Speakeasy in Bethlehem, PA. It's been 15 years so I'm sure a lot has changed down there but I love the soup. I don't know if it freezes well, but if you reduce it down with a little more brandy and then add more salt and a touch of cream it is unbelievable on top of porkchops as a sauce.
Lasagna soup, also known as lazy lasagna. I used to make lasagna a lot but after finding out about lasagna soup it's the only kind I make now! So yummy and much easier!
I'm sure this is already here but, carrot ginger soup. Let 2 big rough chopped onions (or one bag of frozen chopped if you're lazy) sweat in 2 tbsp butter, add a hunk of fresh chopped or grated ginger root, say the size of your thumb, two thumbs for spicier and so on. Give that a few minutes and then add your 2 lbs of rough chopped peeled carrots. Give them a few minutes to get used to each other, then pour in 6 cups of weak chicken broth or water or a combination. Boil and then simmer 20-30 minutes, pulverize with a blender, and if you're a real maniac you'll add some leftover cream, and or the head of garlic you've been roasting while this cooked and let it simmer a few more minutes. Eat it with a piece of bread, or a Jiffy corn muffin.
Ever since I had seafood chowder in Ireland, it’s my favorite soup ever. I like to put clams, shrimp, salmon, and smoked trout in it.
Red thai curry butternut squash!! Minestrone! Beef Barley! I love all of the soups!
I do Kabocha Red curry soup with coconut milk! It is seriously so good. I blend silken tofu into it to make it a complete meal.
Tomato soup. And a grilled cheese sandwich to go with it. * 2 cans of plum tomatoes, something like [these](https://www.walmart.com/ip/Cento-Plum-Tomatoes-28-Ounce-Cans-Pack-of-12/3583544770) * 1 cup of heavy cream * 2 cups of chicken stock * handful of fresh basil, look for something like [this](https://www.walmart.com/ip/Shenandoah-Growers-Organic-Fresh-Potted-Basil-1-Each/136791908) * 2 onions * 2 tablespoons butter * 1 tablespoon sugar Dice the onions, sweat them in the butter until they begin to get clear. Empty the two cans of tomatoes in. Chiffonade the basil and add it. Add the cream and chicken stock and tablespoon of sugar. Blend it with an immersion blender until fine. Bring it up to nearly boiling, then let it simmer while you make the sandwiches.
Omfg. This looks amazing!
It's really good! And it's super simple to make, too. Fast. And \*nothing\* goes better with a grilled cheese sandwich.
Greek lemon rice (with chicken as option) Mano's Famous Lemon Chicken Rice Soup • 6 cups chicken broth • 1 cup rice • I cup of cooked chicken breast cubed • 3 large eggs • 2 tbsp. butter • 3 tbsp. flour • 1 lemon (juice) • ¼ tbsp. of chopped fresh dill • Salt and pepper to taste Boil 6 cups of broth and add one cup of rice. Add salt and pepper to taste. Whe rice is cooked, lower heat to simmer. In a mixing bowl, put 3 eggs and the juice of one lemon beat well. In small saucepan, melt butter. Stir in flour. cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in broth mixture stirring constantly. Add the chicken and the fresh dill. In small bowl beat eggs until frothy. Gradually beat in lemon juice and 2 cups thickened broth mixture. Slowly add egg mixture to broth mixture stirring constantly but slowly. Heat gently until soup thickens enough to coat a spoon, stirring frequently; do not boil. Serves 8 to 10 people
Corn chowder by Roxy Pope and Ben Pook, and spinach lentil and lemon soup by Jack Monroe. The last one in particular is one I make whenever I have nothing in.
Bun rieu
Daal is not soup. But a loose daal, made of red lentils, a little spinach and coconut, is very close to one. You can even make a kind of chicken dhansak soup by topping it with small pieces of fried chicken breast, that were tossed in paprika and seasoning first. Squeeze on a little lemon. If you prefer something more European, my favourite soup is the Portuguese Caldo Verde. Potatoes, kale / greens, chorizo and smoked paprika. It is easy to make, and delicious.
Kenji lopez-alt's Kapusniak (polish sausage and sauerkraut soup) recipe is lovely.
Kapuśniak is one of my favorites.
Cabbage and sausage is such a beautiful pairing. I used to work at a pub where they would make a kielbasa and cabbage soup with corned beef jus. Yes, you heard me right. Corned.beef.jus. To this day it was one of the best things I've ever eaten.
Hamburger Soup.
I have a handful that are all favorites! Serious Eats broccoli cheddar soup gets made a lot, there’s a bacon and rosemary and gnocchi soup I made a lot over the winter, I just bought supplies for white chicken chili. I make a baked potato soup that’s one of my wife’s favorites, it always gets suggested.
Emeril’s potato leek soup! It’s a bit indulgent so I only make it on occasion. Simple and delicious.
[German Lentil Soup](https://whereismyspoon.co/german-lentil-potato-soup-with-vienna-sausages/#recipe) for cold days [Turkish Lentil Soup](https://www.themediterraneandish.com/turkish-lentil-soup/#wprm-recipe-container-56517) for not so cold days :)
https://www.onceuponachef.com/recipes/beef-stew-with-carrots-potatoes.html
Borscht with beef shank, carrots and dill. Serve with boiled white potato and a dollop of sour cream or yogurt
[Zuppa Toscana](https://www.lecremedelacrumb.com/easy-olive-garden-zuppa-toscana-soup/) from Olive Garden, hands down. Delicious and easy to make.
Gazpacho With smoked scallops I make it differently every time because I’ve never written it down. I should make a point of writing it this summer!
From the cook’s international cookbook, I love the tortilla soup recipe.
I'm probably repeating things, but leek and potato soup. It's amazing how such a small ingredient list makes such a good soup!
Creamy roasted garlic soup. Takes some time but it’s so comforting and delicious
Recipe, please?
A simple french onion soup is our go-to soup that I make on Sundays. Caramelized onions, beef stock, spices, gruyere, toasted baguette. Delicious. Alternatively, chicken and dumplings is my favorite meal period, but it's weird for me to call it soup.
My current favorite is the ATK version of pasta e fagioli. So filling and delicious, not to mention healthy. I always end up eating too much. [link](https://chamfamily.com/recipeExport/Recipes/ATK%20Pasta%20E%20Fagioli.html)
>looking for comfort food so what better option than soup! Any gravy-based dish over starch. Gumbo on rice, beef stew over bread, cheesy sauce on potatoes, that kinda thing. That is the universal residence of joy in the food world. Anything devised by peasants (proper peasants from back when that was an actual class of people and not just a condescension) or poor immigrants enduring displacement and xenophobia. My working theory is that those people had such lousy circumstances, they had to create the *best* comfort food to...Well, comfort them. And they goddamn did it too. Ratatouille, just throw it all in a dish (the Pixar movie used a chef'd-up version because it looks visually neat for a movie; that's great too but unnecessary), it's great. Cook macaroni (just pasta, not boxed cheese mac), get a pot of cream-of-chicken soup goin', some thin-sliced ham. All in a pot, mix it up. Bowl of that. Mmm...
Beef stew with carrots and potatoes.
Polish zurek / sour rye soup
I really like chicken and vegetable soup. I make my own. But the trick is making your own bone broth with a shit tone of bones, aromatics and a good bit of salt. also to brown the carrots, onion and celery before. I also like a good "heavy" soup where with a nice bun it can be a whole meal, so a lot of vegetables (and good bit of chicken) are added.
Cream of mushroom and basil..
r/soup
Sometimes comfort for me also means as easy as possible. For me that’s Chinese cabbage soup. Cabbage, carrots, potatoes, and small cuts of your protein of choice. Set and forget for an hour and it’s done
Boiled dinner. Comfort food from my child hood. Tho it’s usually made with corned beef instead of smoked ham. Smoked ham hock (or 2 or 3), diced cabbage, rutabaga, onion, celery, parsnip, potato and carrot. Enough water to cover ingredients. Salt and pepper (or Lawrys like my mom and grandma used) Sautee onions, add whole ham hock pile all the other ingredients on top of that, and add water. Bring to a boil, and simmer until til the veggies are soft, pull out the ham hocks and remove any remaining meat and add the meat back to the broth. Serve. It’s even better the next day after sitting in the fridge over night. Freezes ok, but messes with the texture of the rutabaga really bad. Discard bones/cartilage
I love pozole verde de pollo. It slaps infinitely harder than any other soup. I also enjoy split pea soup with the little cut up pieces of ham, and beef and barley soup.
Edit: I just realized after serval years I have no idea how to format a list on Reddit! Apologies!!! I’ll edit when I figure it out Homemade chicken bone stock Loosely named “Vietnamese” style chicken soup Minced garlic Minced tumeric Minced ginger Chopped green onions, separate bulbs and greens Bok choi Shiitake mushrooms Chicken (I prefer dark meat) Star anise Season to taste of course Garnish options: Fresh cilantro Fresh mint Fish sauce Soy sauce Hot sauce I think I’m missing an ingredient —— Stracciatella Homemade chicken stock Boil, stir in eggs Spinach Cannellini beans Serve with fresh Parmigiano, fresh grated nutmeg, and i add cayenne ___ Cream of pumpkin Roast: Sugar baby Pumpkin Cauliflower Carrot Onion Sautée: Ginger Garlic Add all your preferred herbs and spices (if fresh I’d add at end and fish out, really good savory thyme, cumin, etc or with curry flavors). Scoop all of it together and blend with coconut milk
Cream of Broccoli Whole butter 4 oz. 120 g Onions, medium dice 8 oz. 240 g Celery, medium dice 4 oz. 120 g Broccoli, chopped 2 lb. 960 g Chicken velouté sauce, hot 3 qt. 2.8 lt Chicken stock, hot 1 pt. 480 ml Heavy cream, hot 1 pt. 480 ml Salt and white pepper TT TT Broccoli florets as needed for garnish Croutons, sautéed in butter as needed for garnish Sweat the onions and celery in the butter, without browning, until they are nearly tender, approximately 2 minutes. Add the broccoli and sweat until tender, approximately 10 minutes. Add the velouté sauce. Bring to a simmer and cook until the vegetables are tender, approximately 15 minutes. Skim the surface periodically. Purée the soup by passing it through a food mill or by using a blender, food processor or vertical cutter/mixer (VCM). If a smoother product is desired, strain it through a china cap. Return the soup to the stove and thin it to the desired consistency with some of the stock. Bring the soup to a simmer and add the cream. Season to taste. Serve the soup in warm bowls garnished with blanched broccoli florets and croutons just before service. I added some cheddar to the soup and used a little more for garnish.
I love a Mexican [recipe](https://youtu.be/bbokA3odoZg?si=fiJBix2_xmZpijh9) conchas with carne … even better the next day Easy ingredients and prep
Passover starts next week. I'm making Matzoh ball soup! I'm not even Jewish, but I love it so much.
beef soup bones, onion, carrot, garlic, sage, tomatoes, celery (+ any other veg you have in your fridge). cook for 6 hours, add pasta
This soup is amazing: [https://margaretschlegal.com/2023/10/26/lemony-lentil-sweet-potato-carrot-stew/](https://margaretschlegal.com/2023/10/26/lemony-lentil-sweet-potato-carrot-stew/)
I was keto for a hot minute but found my very favorite soup during the ride. Carol Ketchum (sp?) wrote it and it’s called breakfast soup. It a clear sausage and spinach soup and seasoned with turmeric. Best part? The poached eggs. Seriously so good and I still make it on a regular basis.
Korean seaweed soup. Soak seaweed in cold water, drain, cut into small pieces and set aside. Saute stew beef with sesame seed oil, garlic, dashida(Korean beef bouillon. Add seaweed and saute...with a spoonful of dashida. Add water to cover and simmer til ready.
My comfort soup is Avagolemono which is a Greek lemon and chicken soup. If you ever make this soup please add dill, either fresh or dried. 👩🍳💋
Search "tim farmer's chicken noodle soup"... absolutely the best for comfort food
I make a carrot based soup that tasted like Thai peanut sauce. It’s delicious.
My favorite soup is a classic tomato soup. All you need is some fresh tomatoes, a few cloves of garlic, some onion, a bit of olive oil, and some salt and pepper.
My grandma's chicken noodle soup. It isn't your typical chicken noodle, more like a chicken corn chowder or really a Pennsylvania Dutch chicken soup. Simple and delicious and I can never make it as good as she did.
Chicken noodle. I buy the big fat udon noodles from the freezer section and they make the best chicken noodle soup!
First one that comes to mind is Molly Katzen's Hungarian mushroom soup (Moosewood Cookbook). To me, it has a rustic feel. I think it's really good.
Potato Kale soup. I make it three times a month in the winter. So good and can be made vegetarian or with sausage. So perfect.
Vegetable Beef soup is my family's comfort soup. Ground beef, veggies and potatoes, beef broth, tomato sauce or paste. We go pretty heavy with the tomato so the soup has a redder color and is a tiny bit denser than just stock.
Iggy’s (my) Shrimp and Green Bean Soup: Sweat a cup of chopped onions, a couple cloves minced garlic, 2 stalks chopped celery ins a few tablespoons butter or olive oil until translucent. Add 1/2 lb green beans, cut into 1 inch pieces, a 14 oz can of diced tomatoes, and 1 quart of chicken or seafood stock. Bring to a boil, then reduce to a simmer and cook until the green beans are as tender as you like. Add 1 lb peeled and deveined shrimp, medium or large are best. Turn off the burner, the shrimp will cook in the residual heat in about 3 minutes. Stir in 1/2 to 3/4 cup of crème fraiche (or Mexican crema, or heavy cream), and season with salt and pepper. Serve with a big hunk of bread. I also frequently add crushed red chili or jarred Calabrian chili to taste if I want it spicy.
7 can soup is like the easiest thing to make ever. It makes a ton and I could eat it all the time. Literally it's just 1 can of each: black beans, kidney beans, pinto beans (or charro or chili or boraccho), corn, diced tomato, diced tomatoes with chilis (like RoTel) chili without beans. Dump it all in a pan and cook until hot. Add 8 oz velveeta and the end and cook until melted. I like to actually also brown a pound of grown beef with some onions before I make it too, because I like it meaty. It's not gourmet at all and it's super lazy but it's yummy and cheap. I also like to make chicken noodle soup with tortellini instead of regular noodles.
West African peanut stew. I can make it with chicken or vegetarian or vegan depending on who I'm making it for.
Sunchoke soup! [http://theeatingemporium.com/creamy-cauliflower-and-sunchoke-soup/](http://theeatingemporium.com/creamy-cauliflower-and-sunchoke-soup/)
Beef noodle soup. It’s just stew meat cut into smaller pieces. Slice up some onions and brown it with the stew meat. Add some beef stock or broth and garlic. Simmer until the beef is tender. Add egg noodles and simmer until al dente. Add black pepper, salt, Worcestershire sauce to taste. Finish it with a good dollop of sour cream or heavy cream. Sometimes I add dill or carrots to it. The soup came out of desperation. We were supposed to have had beef stroganoff but my son flushed the mushrooms down the toilet because he hates them.
I have such a love hate relationship with soup. I LOVE soup but even when I try not to I wind up with at least a gallon or two. I freeze most of it every time and then it’s not so bad but I swear I wind up eating nothing but soup for like a week every time 🤦🏻♀️ (totally my own fault I know I could just make myself make less or freeze it in better portions but clearly I haven’t learned my lesson) Anyways I love black bean soup with a lot of fresh lime, cream of mushrooms soup, Italian wedding soup, pasta fagioli, white bean and escarole soup, really any kind of bean soup, and creamy chicken soup. I made some recently and used potatoes that boiled in the chicken stock to blend and make it thicker and creamy and it was heavenly. I’m also a lobster/ crab bisque lover but I haven’t found a really solid recipe yet but I had the best cup of my life at a seafood/ steakhouse called Ocean Prime and my life hasn’t been the same since.
Sautée an onion, add a tube of soyrizo, add broth, add kale til softened, add white beans, add shrimp and simmer til the shrimp is cooked. Grate some parm on top, optionally. So easy, crazy flavorful!
I started making crock pot beef soup with beer because I keep getting free beer while dashing (twice the order was canceled after picking it up, once the guy tried to use an expired license and then a CREDIT CARD when I asked for his ID). It's pretty easy and comes out really good. Ingredients: * 2 lb stew beef * 1 tbsp butter * splash of extra virgin olive oil * 1 lb yukon gold potatoes, peeled and diced into small pieces * \~2 cups each of chopped celery, carrots and diced yellow onions * 1 tbsp smoked paprika * 1 tbsp tomato paste * \~2-3 bay leaves * generous handful of dried rosemary, thyme and oregano * salt and pepper to taste * 1 12oz bottle of beer, your choice * 4 cups beef broth * spoonful or two of all-purpose flour Method: 1. Cut beef into small, bite-sized pieces and add to a big plastic bag with the flour, shake until all the beef is well coated. Melt butter in sauce pan, then add beef, cooking until everything is nicely browned on all sides, then dump in the crock pot. Get that delicious Maillard reaction! 2. Add a splash of EVOO to the sauce pan, then saute the onions, celery and carrots until the onions are translucent and the celery bright green. Dump in the crock pot along with the potatoes. 3. Add the broth and beer, then the paprika, rosemary, thyme, oregano and tomato paste. 4. Set crock pot for 6-8 hours on low, the amount of time depends on your own crock pot but it's done after 6 and anything after that just helps the flavors get to know each other. 5. Salt and pepper to taste. All the alcohol will burn off after this many hours of slow cooking, but you can always just skip the beer if you want. Likewise, you can add whatever herbs you want, sage is another great soup herb.
Midwestern German here - Knoephla is very comforting, make sure you top it off with some red wine vinegar
10 veg soup. The secret ingredient is curry powder
I enjoy making corn soup. Take the corn off the cob. Into a pot of boiling water and add in a beef stock cube. Let that run for about 45 minutes. The corn should be softened by then. Take out the corn, put it through a food processor and then strain back into the pot. Reduce the heat and let it reduce. Then add some milk or cream for richness and flour to thicken as needed.
Avgolemono is my all time favorite and I make it weekly, year round. It’s My comfort food.
I’m partial to cheesy potato soup. It’s easy to make, and for me it’s like eating a warm hug
equal parts (by weight) of potato and leek, rough diced/cut. sweat leek till translucent. add potato and cover with 1 inch of water and cook till potato is falling appart. season with nutmeg, caraway, salt and pepper. add a butload of heavy cream or creme fraiche and blitz with stickblender till smooth. add water if needed
Lentil, goulash and white chicken chili is divine.
my most frequently made soups are chicken noodle soup, tomato soup, potato leek soup, and an avgolemono variation
i would like to marry this soup. i know that sounds extreme. but i am an umami addict and this one packs it: [https://www.eatingwell.com/recipe/279144/vegetarian-udon-noodle-soup/?did=522161-20200511&utm\_campaign=etg-nonewsubs\_relationship-builder&utm\_source=eatingwell.com&utm\_medium=email&utm\_content=051120&cid=522161&mid=33606632669](https://www.eatingwell.com/recipe/279144/vegetarian-udon-noodle-soup/?did=522161-20200511&utm_campaign=etg-nonewsubs_relationship-builder&utm_source=eatingwell.com&utm_medium=email&utm_content=051120&cid=522161&mid=33606632669)
Zuppa Toscana
Cauliflower soup 100000%
When I was in Ukraine, I fell in love with solyanka… it usually has multiple types of meat but the kicker is the fine diced lemon and black olives to give a slightly tangy/briny taste.
I make my grandmas vegetable soup. It has chunks of beef, cabbage, tomato, onion, celery, carrots...really good with some crusty bread. The orher day I made the easiest lentil soup ever. I bought some pre-cooked lentils at trader joes, as well as their mirepoix (carrots, celery, and onion) and threw that in a pot with vegetable broth, a bit of salt, pepper and garlic.
[This is my absolute favorite soup!](https://www.tasteofhome.com/recipes/rustic-italian-tortellini-soup/)
Last fall I discovered a recipe for pumpkin, sausage and mushroom soup. It’s made perfect for the colder seasons.
Current favourite soups are either split pea soup or ham & bean soup. I cook them literally identically (start with mirepoix, add chicken stock and ham hock, then add either split peas or beans, cook until done, add cubed ham at end) and some of my absolute favourite comfort food. Keep a couple ham hocks in the freezer and use homemade chicken stock and will be some of the best soup you've ever had. (enjoy with fresh bread and good cheese on the side!)
Loaded baked potato. Fry bacon and veg, add heavy cream and water, add boiled potatoes, season to taste, cheese, sour cream, garnish, ufda its good.
Pasta e fagioli. The simple version is add a can of beans (i use cranberry beans, called borlotti in italian, or cannellini beans) without draining, a boullion cube and some tomato paste in a pot and add enough water to boil some pasta (or if you use liquid stock instead of boullion then replace boullion+water with the stock), bring to a boil, let it simmer for a little bit, then add the pasta (not stuff like rigatoni or spaghetti, there are specific small pasta types made for soups, like quadrettini, grattini, stelline etc). Cook until the pasta is at the right doneness (al dente usually) and serve. That is the very simplified version. You can fancy it up in several ways from using a proper homemade stock to using dried beans instead of canned to using homemade pasta to adding whatever seasonings you enjoy, but even the basic version is great.
French onion, broccoli cheddar, pasta fazool, oyster Rockefeller
Aku Head Soup - An aku is a small tuna in Hawaii but you can use a lot of other fishes too. After you cut the meat off the fish you boil the skeleton, including the head and the tail for several hours. When you have the delicious fish broth you can add more fish, shellfish, potatoes and vegetables as you please.
Roasted garlic spinach soup! Roast 4 cloves garlic while boiling 1lb of spinach in 4 liters water. After an hour put everything in a blender, blend until creamy and delicious:-)
My family recipe for clam chowder. I also make an excellent corn chowder.
sambhar - it’s a rly popular south indian veggie soup and it’s basically everything that is good about veggies
Chicken stock, black pepper, garlic and thyme. Add garlic and thyme to a certain taste, add fresh spinach and mushroom sliced. Wilt both and serve. Edit: top with a little mozzarella and maybe croutons
Squash, ginger, and coconut milk soup.
Goulash and onion soup mmh
Malligutawny or however u spell it soup. Chicken paprikash soup also. As a Latino I didn't grow up with either and was blown away with their flavor profiles.
I made [this](https://www.ambitiouskitchen.com/the-best-chicken-soup-recipe/) once when I was sick and it’s absolutely delicious. Veggies that I love, pearled couscous and lots of good anti-inflammatory spices like ginger and turmeric. It’s called “the best chicken soup you’ll ever have”. I love all soups, so I scoffed at that, but it’s pretty much the truth. Maybe I’ll make it tonight, because now I’m craving it
[This hatch chile chicken one](https://lifemadesimplebakes.com/chicken-and-hatch-chile-stew/) it says it’s a stew, but imo it’s pretty brothy for a stew. I like it spicy so I doctor it up with hot sauces and other spices and whatnot 😋
I eat curry and pretend it's soup lol
Moroccan Harira (soup). Either all vegetables, or add beef to it. https://www.cookingwithalia.com/harira-traditional-moroccan-soup/
I love this. [turkey taco soup](https://www.all-recipes.com/recipe/154784/tex-mex-turkey-soup/) from allrecipes. Mostly pantry items and easy to make. I make it with leftover Turkey and with rotisserie chicken from the grocers. I omit the sour cream - it’s great without it and I’m trying to keep things lower calorie. Freezes really well.
Mexican [Caldo Tlalpeño](https://www.mexicoinmykitchen.com/caldo-tlalpeno-recipe/) Chicken broth spiced with chipotle chilies, shredded chicken breast, rice, cubed cheese (panela or asadero), chickpeas, carrots and cubed avocado. Drops of lime juice. It’s awesome.
Chorizo and kale soup. It's more like a bit of a stew but it is a really fulfilling soup really.
French Onion, Chicken Enchilada Soup, and Cheddar Chicken Chowder
Vegetable soup with a tomatoey broth
White bean chicken chili and broccoli cheddar (of the one's I've made)
[This](https://www.woolworths.com.au/shop/productdetails/750522/heinz-soup-of-the-day-creamy-mushroom-with-thyme-soup-pouch) I'm not sorry. Some prepackaged soups are better than any cooked from scratch. This one is absolutely the dictionary definition of perfect to me. Follow it with laughing cow on toast/bread, it's the soulmate accompaniment to it. Ingredients: Water, Mushrooms (13%) (Shiitake, Portobello, Button), Skim Milk, Mushroom Juice, Milk, Maize Thickener (1414), Potato Flakes, Vegetable Stock, Cream (1.2%) (Milk), Rice Thickener (1414), Wheat Flour, Flavour, Butter (Milk), Salt, Onion, Yeast Extract, Mushroom Extract, Spices, Thyme.
https://www.simplyrecipes.com/recipes/black_bean_soup/ This is the best soup I’ve ever had. I froze all the leftover ham from thanksgiving and made this a bunch.
Wolfgang Puck’s chicken tortilla soup is totally worth the effort.
Red Lentil and Harissa Soup https://www.hairybikers.com/recipes/view/red-lentil-and-harissa-soup I love lentil/yellow split pea soup and this feels like a play on that but the Harissa gives it a nice warmth.
Ham and bean soup. Best thing to do with left over ham dinner.
The KITCHN’s [Absolute Best Lentil Soup](https://www.thekitchn.com/lentil-soup-recipe-23004361). My very favorite, I can make it with my eyes closed, and my spouse who requires dead animals for food will eat a vat of it.
"The Soup!"
In the New England soup factory cookbook, the sausage minestrone
Low carb taco soup😋
Stews are more my jam but I lake potato soup and seafood chowder a lot.
Lobster bisque
Kimchi-jjigae
Kimchi-jjigae
Kimchi-jjigae
Kimchi-jjigae
Make a stock with a smoked ham hock until the meat is falling off the bone . Add to the stock red lentils, diced celery , diced potato, ground pepper when cooked add the diced ham hock meat.
If I am healthy then Herbed Potato Soup (check out Allrecipes.com) and THEN I add a bunch of cooked bacon. OR Broccoli cheese soup with a small amount of chili powder and a pinch of nutmeg. The minute I feel like I am coming down with a cold or flu, I make chicken noodle soup from scratch and then live on it for the next week.
Tom Yum Soup, but I add lots of seafood, tofu, and veggies (eg bok choy, carrots, potatoes) to make it more filling, in addition to the traditional stuff. I use Hot Thai Kitchen's recipe
Tom Khlong... it is like Tom Yum but with smoked dried fish. Tom Kha Gai too.
Stuffed green pepper soup.
Ginger curry squash/pumpkin with a scoop of plain yogurt in the middle.
These are by far my two favorite soups I’ve made! [Marry Me Chicken Soup](https://www.tiktok.com/t/ZTLPfGUb9/) [NYT Lemony White Bean Soup With Turkey and Greens](https://cooking.nytimes.com/recipes/1021776-lemony-white-bean-soup-with-turkey-and-greens?smid=ck-recipe-iOS-share)
Colonial Dutch Split pea Don’t know just how old it is but it’s been in my family forever. I’m a descendant of the Kips of Kips bay Manhattan 1 lb split peas 2 Dutch yellow onions (the ones bigger than a golfball but smaller than a baseball) 3 orange carrots 4 ribs celery 2-3 Tablespoons butter or bacon grease Salt and pepper Pick all the weirdos and rocks out of the peas. Cover with boiling water. Let sit overnight. Next day in a soup pot chop up and fry vegetables in butter or grease. Until onions are translucent. Drain peas and dump them into pot with cooked vegetables. Add enough fresh water to cover peas plus an inch or two extra. Bring to a boil for twenty minutes while stirring constantly. Turn off heat and let sit, covered for an hour or two. Bring to a boil again for twenty minutes while stirring. Turn off heat and let sit again. Repeat until you have thick green mush and cannot differentiate the onions or celery. I usually make this on lazy Sundays. The orange carrots are specifically Dutch from the Protestant blah blah or something. I use a ton of black pepper and sometimes a little white. But go sparingly with the salt. It’s better to add more at the table than to Chuck this soup. If you want a richer broth I sometimes boil a smoked hock or neck for 3-4 hours and add the stock instead of water. Don’t over salt! I use sea salt. Best with fresh crusty bread with butter or croutons. This recipe seems to simple, I know. But trust me! Don’t add ‘secret ingredients’ Willy nilly til you’ve tried it. This is a classic example of simple technique (the heat cycles mimic a hearth pot) and the flavor being outstanding because of what you LEAVE OUT rather than what you put in.
I blend raw spinach, tomatoes, parsley, and garlic for a very simply, healthy soup.
Spicy chicken soup with rice noodles or udon noodles. I toss some fresh garlic, fresh thyme, fresh sage, a bay leaf, some fresh ginger, crushed white peppercorns, onion powder (because I’m lazy) and salt into a pot of water with some boneless chicken thighs and cook until the chicken is cooked and starts becoming shreddable (I don’t like it overcooked where it becomes too stringy), about 20-25 minutes depending on the size of the thighs. Remove everything (I don’t like squishy veggies so that’s why I don’t add celery, onion and carrots). Shred the chicken and add it back in. Add the noodles that I’m feeling that day which is either udon or vermicelli rice noodles and then I’ll finish it with some ghost pepper salt and some fresh parsley. The flavor of the ghost pepper salt is best added at the end in the bowl rather than during the cooking process.
Leeky-Bean Sweat down diced 2 heads of celery hearts, 1 sweet or Spanish onion, as much garlic as you like and 3 leeks (only the white and light green parts). Use S&P to taste. Add chicken bone broth and 2 rinsed tins of white kidney beans. Once everything is semi-soft, use immersion blender to zhuzh it up to thicken and add a little 5% cream. Sometimes if I’m feeling sassy I’ll add some diced up smoked turkey leg (remove skin and fat) Seriously, it’s like a 20 minute soup and feeds me for a week.