Glitter's Great Collection of Soup Recipes

[Lacey Marie]

Lately all I want to eat is soup. I eat soup every day for lunch and a lot of evenings for dinner too. I eat a lot of canned soup and every once in a while get some from a restaurant. I do not want to cut back on my soup consumption, but of course I'm concerned about the sodium content of the canned stuff. So I'm looking for some recipes! I've never made soup, but I think it would be a fun time. So do any of you guys make soup? Got any good recipes. I like all kinds of soup really. Meaty ones, veggie ones, chunky ones, you name it, I'll eat it. I'm browsing allrecipes.com looking for some, but I'd like to see what you guys like too. So...let er rip!

I'm also on the lookout for a giant mug or a bowl with a handle to make heating soup in the microwave easier. Anyone know where I could get one of those? Wal mart and target have both let me down.
_________________
Someone in this world is an authority on the topic of whether mice can or cannot put on two-tone shoes, derby hats, pinstriped shirts, and Dacron pants, and pass as humans - P.K. Dick

[pinkcurtains]

Omg, I am a soup whore. I too eat soup at least once a day, if not more. I love everything soup related, and am especially fond of vegetable soups.

My current soup obsession is my spin on a soup that I tried from Trader Joes, it is a roasted red pepper and tomato soup. It is very easy to make, and incredibly flavorful. If you buy the red peppers from the grocery store pre-roasted, (I think you can get them in jars), this soup takes almost no time to make!

The recipe is in my blog:
roasted red pepper and tomato soup
_________________
Read Girl Wanders & Indulgences

[creativecat]

I really love this soup Work and Play posted. I can't really think of any other recipes off the top of my head.

Here's some soup mugs on Amazon.

[Lacey Marie]

those both look great! I've got most of the stuff to make the chickpea one so I might give that a shot this week. Gotta use up my canned stuff before I can head to the grocery store though.
_________________
Someone in this world is an authority on the topic of whether mice can or cannot put on two-tone shoes, derby hats, pinstriped shirts, and Dacron pants, and pass as humans - P.K. Dick

[Lacey Marie]

and also, how smart am I? I didn't even think about looking on amazon. Thanks!
_________________
Someone in this world is an authority on the topic of whether mice can or cannot put on two-tone shoes, derby hats, pinstriped shirts, and Dacron pants, and pass as humans - P.K. Dick

[arabella]

I love soup.

I don't cook that much, but making soup is fun and easy. I basically throw in a lot of stuff that I like and keep tasting it and adding stuff to taste.

I just start with garlic and oil and then add water and whatever spices I grab first and throw in whatever vegetables I have around. I hardly add salt, if you use other spices I find it usually doesn't need it.

my favorite these days is carrot orange ginger - I posted a "recipe" of sorts somewhere, but you can easily google for one too.

[mikan]

More like a stew/chili, but you can throw in more broth to make it soup-y: Rachel Ray's Green Tortilla Chili. I don't add beer, and instead add extra can of chicken broth.

http://www.rachaelrayshow.com/food/recipes/green-tortilla-chili/

VERY tasty.

Also, tomato basil soup, I think I posted the recipe here somewhere before.. so good.
_________________
mikan: a sweet fruit & mmm, so delicious.

[WorkAndPlay]

I love soup! Here's two I love the most:

French onion soup:
(serves 4)

- generous knob of butter
- 1 t salt
- 4 large sweet onions, sliced (or mix red and sweet onions)
- 1 sprig thyme, or 1/2 t dried
- 1 bay leaf (or leave out)
- 2 sprigs fresh parsley (or 1 t dried)
- 1 chicken and 1 beef bouillon cube, or 2 vegetable bouillon cubes, diluted in 1 liter hot water
- 1 cup beer or 1/2 cup red wine
- a few dashes worcestershire sauce
- a dash or so of balsamic vinegar

Melt butter in a large heavy-bottomed pot (medium-high), add onions and salt and cook for a long time (t least 30 minutes) until the onions are very soft, caramelized and sticky. If they get too dark you can reduce the heat, but leave them cooking for as long as you can.
Add in all the liquids (except for the vinegar). Stick the parsley, thyme and bay leaf in a tea sieve or tea bag and dump into the pot. Cover and simmer for 20 to 30 minutes. Remove the tea bag or tea sieve with the herbs and add balsamic, salt and pepper to taste.
That's it, but it gets better if you cover the bowls with slices oftoasted bread, rubbed with garlic, then cover with grated cheese and broil until the cheese is bubbly.


Simple tomato soup:
(serves 4)

- 1 can peeled tomatoes
- 4 medium plum tomatoes or equivalent cherry tomatoes, whole
- 1 medium onion, peeled and quartered
- 3 cloves garlic, peeled, whole
- 1 bay leaf
- 1 t oregano
- 2 sprigs parsley
- 1/2 to 3/4 liter chicken or vegetable broth
- 2 t sugar

Dump all ingredients in a pot, cook for 20 minutes to half an hour. Discard parsley and bay leaf. You can fish out the onion and garlic, too, but I never bother. Then blenderize the whole shebang.
Add salt, pepper, balsamic vinegar and sugar to taste and serve with sour cream or regular cream and fresh chopped parsley or basil.
_________________
The plural of anecdote is not data.

Check out what I'm cooking at Chomp!

[sporadicus]

I made a pumpkin soup the other day that turned out super yummy. You can use any hard winter squash, and it takes no time at all. You have to plan ahead a little, to give yourself enough time to bake the squash, but that step is totally hands-off.

Cut a winter squash (pumpkin & butternut work best) in half, scoop out seeds, place cut sides down on an oiled baking sheet in a 400 degree oven for ~45 minutes, or until pierced easily with a fork. Allow to cool, then scoop out the innards and discard the hull.

Saute chopped onion and minced ginger (quantity to your taste) in butter or veggie margarine over very low heat for about ten minutes, until tender but not brown.

Add pumpkin/squash pieces and about 2 - 3 cups of vegetable stock, and simmer for about 20 minutes. Stir every so often and break up the pumpkin pieces with your wooden spoon.

Put everything in a blender (or use an immersion blender) until smooth. Put everything back in the soup pot -- at this point it will be very thick. Add more veggie stock slowly, until it is the desired consistency, and stir over low heat till heated through. Add salt to taste if needed (unless your stock was salty enough).

Enjoy!
_________________
Washing one's hands of the conflict between the powerful and the powerless means to side with the powerful, not to be neutral. - Paulo Freire

[WorkAndPlay]

OOOOOH, Sporadicus! You just reminded me of how much I love squash soup! I must make some this week.

Thanks for the reminder!

PS I add a bit of ground cumin, too.
_________________
The plural of anecdote is not data.

Check out what I'm cooking at Chomp!

[fortunate]

My favorites:

black bean soup

.saute lots of garlic, onions and bell peppers
.add rinsed canned black beans and some veg stock
.add small can diced tomatoes and some cooked pumpkin or sweet potatoes
.add some chipotle peppers and lime juice
.puree half
.add corn

random easy vegetable soup

.lightly saute any available vegetables (beans are good too)
.add herbs or any seasoning
.add equal parts V8 and vegetable broth (one or both of these should be low sodium)
.add cooked rice or pasta if desired

I got a really great big mug at the dollar store. I got another one at a thrift store.
_________________
I wanna hear a poem where ideas kiss similes so deeply that metaphors get jealous.

[madgeylou]

mmm pumpkin soup ... my version has a little nutmeg, allspice, and white pepper, and is finished with some heavy cream.

also you can use canned pumpkin (just plain pumpkin, not pumpkin pie filling) if you dont have time or inclination to deal with a whole big ole punkin.

[Girlonabridge]

When I saw this topic, the little voice in my head said, "Yes, yes!" I love soup. I can eat it for every meal of the day. The ones I make in heavy rotation are:

Shorbet Ads (Egyptian Red lentil soup)
Tomato, garlic and white bean
Libyan soup http://www.nytimes.com/2006/01/04/dining/04liby.html?_r=1&oref=slogin(but i make this with dark meat chicken)
Laurie Colwin's Broccoli Curry Soup http://www.jmdl.com/guitar/marian/Recipes/currbroc.htm

I also make The Soup (always referred to in capital letters) on a weekly basis. I discovered it several years ago and since then has become my go to standby because 1) it does not require much fresh produce and I almost alway have the ingredients 2) it is delicious and 3) it is healthy. My best friend also makes it constantly. Its a very basic version of Avgolemono from this cookbook http://www.powells.com/cgi-bin/biblio?inkey=17-089480698x-0&show_locs=yes -- I can post it when I get home if folks are interested...

[shortskirt]

I love soup too!
I posted a couple of my favourite recipes in this thread.
The cookbook I got was from Williams Sonoma, and I think it was just called "Soup". It's got some great recipes.

[madgeylou]

i love hale & hearty soup's tomato cheddar. anyone had it or know how to approximate it? i'm sure there's like a pound of cheese in every 4 oz serving ...