The great soup recipe thread of 2014!
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Anonymous
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I'm making this broccoli cheddar soup tonight, minus the bread bowls.
https://cooking.nytimes.com/recipes/1019106-broccoli-and-cheddar-soup INGREDIENTS 6 tablespoons unsalted butter 1 large yellow onion, finely chopped 2 cloves garlic, finely chopped Kosher salt and freshly ground pepper 2 pounds broccoli, florets with stems peeled and trimmed to 3 inches ¼ cup all-purpose flour 3 cups low-sodium chicken or vegetable broth 2 cups half and half 8 ounces very sharp Cheddar, grated, plus more for the top ¼ teaspoon freshly grated nutmeg PREPARATION Melt 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add broccoli, and season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside. Heat remaining 3 tablespoons butter in the same pot over medium heat (don’t worry about any remaining broccoli bits). Add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes. Gradually whisk in chicken broth until no lumps remain (it’ll thicken considerably at first), followed by half-and-half. Bring to a simmer and stir in cheese, nutmeg and all but 1 cup of the reserved broccoli mixture. Reduce heat to low and simmer until liquid has thickened and reduced by about 1/4 and the broccoli is completely tender, 25 to 30 minutes. Using a hand blender, purée the soup to desired consistency. (Some like to leave bits of broccoli in there. It is up to you how smooth or chunky the soup is.) Alternatively, transfer to a blender and purée to desired consistency. Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more Cheddar (if you like), and lots of freshly ground pepper. |
Anonymous
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This one is absolutely delicious- Glowing Lentil https://ohsheglows.com/2016/04/03/glowing-spiced-lentil-soup/
We also love this one, Lentil Soup with Sausage and Chard: https://smittenkitchen.com/2013/01/lentil-soup-with-sausage-chard-and-garlic/ In a pinch, I like to add a bag of Trader Joe’s chimichurri rice to a container of their black bean soup. Simmer and top with cheese and sour cream- fast and easy! |
Anonymous
| Oh what a wonderful thread!! Thank you for reviving this!! |
Anonymous
| Does anyone have a recipe for Tom Ka soup? I love it— what I presume to be a very Americanized version. Would love a reliable recipe to make my own. |
Anonymous
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This is now an me of my favorites. I blend it with a stick blender to make it a bit creamy, though still with some texture to it. https://barefootcontessa.com/recipes/tomato-eggplant-soup |
Anonymous
I make the one from the She Simmers blog. |
Anonymous
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I’ve just gone back to work from maternity leave and I’ve meal prepped the slow cooker loaded potato soup from Damn Delicious 3 times because it’s crazy easy and so good.
I also made the 30 minute posole from Budget Bytes with some leftover (also meal prepped) pulled pork and it was SO yummy. |
Anonymous
| Today is the perfect day for soup! I wish I had some in my crockpot waiting for me this evening. |
Anonymous
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No actual recipe, but this resulted a couple of years ago when someone was staying with me and bought canned corn which turned out to be creamed corn after she opened it. No real proportions, but when I make it, it tends to expand to the size of my soup kettle. Approximate proportions as follow:
Dice a medium to large onion, smash a few cloves of garlic, dice a couple of celery ribs, saute in butter or oil until soft. Add diced green/red/yellow/orange pepper--equivalent to 1- 1.5 large pepper, saute until tender --different colors are great visually besides adding different pepper flavors Then add: chicken stock -- 12 oz cans are 14 to 15 ounces, only drain the beans whole kernel corn--1 can creamed corn--1 can black beans--1 can rinsed and drained, or about 12 ounces cooked black beans (or pinto beans) diced tomatoes (with or without chiles) diced chile pepper--either a small can of jalapenos, otherwise I keep some chopped roasted poblano/jalapeno/Anaheim peppers in the freezer for this diced or shredded cooked chicken--8 oz chopped canned tomatillos (only because I was given a huge pile of tomatillos this summer and canned them all) 6 oz sour cream 8 oz shredded cheese --prefer sharp cheddar season with ground red chili, cumin, Mexican oregano I typically end up adding more of anything to balance things out, fill the pot, use up leftovers (also American process cheese, cream cheese, and/or plain yoghurt can be stirred in) |
Anonymous
| A perfect night for soup. Made the Chicken & Lime soup from Budget bytes website. Very yummy and there are leftovers too. |
Anonymous
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Made this butternut squash soup yesterday. I will definitely make it again.
https://www.gimmesomeoven.com/slow-cooker-butternut-squash-soup-recipe/ |
Anonymous
I really want to make this but i can't get the link to work - it just opens to a blank page. Matter of fact I can't get to the website at all, even the main page just opens to a blank page. Is it just me, or is anyone else having this problem? |
Anonymous
Typing the recipe name into Google would help you find a working post. https://kneadingandknives.wordpress.com/2017/01/19/oh-she-glows-blog-glowing-spiced-lentil-soup/ |
Anonymous
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This is delicious and super easy. We don't eat chicken so I subbed for some vegetarian chicken and I doubled the spices and added one vegetable bullion cube to the water.
https://www.budgetbytes.com/chicken-noodle-soup/#wprm-recipe-container-32887 |
Anonymous
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One of my favorite threads!
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