I made this split pea soup yesterday and oh my goodness, it is delicious!
https://www.lordbyronskitchen.com/vegetarian-split-pea-soup/ |
This Tortellini Vegetable Soup is one I make to eat for lunch all week.
https://www.williams-sonoma.com/recipe/tortellini-and-vegetable-soup.html |
I have terrible GERD (and ulcers) and this is fine for me: https://www.washingtonpost.com/recipes/loaded-baked-potato-soup/17728/ And this one definitely has both tomatoes and onions, but I found that by omitting the tomato sauce and adding just one can of petite diced tomatoes that I am not bothered. I also sometimes add more carrots and celery and I dump in a butt load of frozen collard greens at the end. I call it ‘Swamp Soup Blanc” https://www.budgetbytes.com/swamp-soup/ (With the tomato sauce, yes, it’s like a bowl of heartburn.) Neither fat nor cooked onions bother me, though. |
I think it's about time for a bump. Any new soup discoveries?
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I’ve never been much of a soup maker but I’m craving it this year!
Last week I made chicken noodle for the first time. Making a stock vs broth vs soup was always super confusing and intimidating to me. I made a stock with a Costco pack of 6 raw chicken legs, a couple quartered onions, a couple celery stalks, a head of garlic, and a couple carrots with 12 cups of water. After about an hour I pulled the chicken legs, took off the skin and set aside most of the meat and put the bones back in and let it simmer for another 4 hours. Then strained it, added the meat and fresh diced veggies, and finally some rotini. It was SO good I ate it for breakfast lunch and dinner one day. I bought a kabocha squash yesterday and roasted it but I don’t like it at all so today I’m trying to make soup with it. Sautéed my mirepoix and half a diced apple in butter with thyme, added in the squash and water with better than bouillon. I hope it turns out edible after it’s blended! Going to try French onion, potato leek, and poodle soon and go back through this thread for more ideas. |
Pozole, not poodle soup lol! |
I just made this one today- it's one of our favorites. I think I may have gotten it from here, actually.
https://cooknourishbliss.com/2016/12/01/slow-cooker-thai-sweet-potato-soup/ |
how has 7 years past since I first saw this thread. |
My kabocha squash soup came out great! Better than butternut IMO, I highly recommend trying your favorite butternut soup recipe and replace it with the kabocha. |
Seriously ![]() |
Please help me get over the dumpling hump. I made chicken dumpling soup years ago that was delicious, but a wreck in the bowls. How to make small dumplings? Can they be frozen? |
Anyone have a vegetarian pumpkin soup recipe to share? I am getting a lot of squash and pumpkin in my CSA box right now and would like to try a new soup recipe.
I made this one yesterday with a pumpkin (baked and pureed the pumpkin first). https://www.foodnetwork.com/recipes/rachael-ray/pumpkin-soup-with-chili-cran-apple-relish-recipe-2273245 The soup itself was somewhat bland, although it was pretty good with the relish spooned in. I'm hoping for a better recipe to try. |
Does anyone have any tips for making beef broth? I want to do French onion soup with a really good broth base. Or is store bought beef broth any good? |
You have to brown the bones in the oven with some tomato paste spread on, then boil at least 4 hours. Then refrigerate to skim the fat off. It is far, far superior to store bought if you have the time. I just never do. I made it once when we were snowed in. So having said all that store bought is fine. https://www.foodnetwork.com/recipes/beef-stock-3645106 |
I really like this recipe with some toasted pumpkin seeds on top. I think you could substitute pumpkin for the squash. https://www.gimmesomeoven.com/slow-cooker-butternut-squash-soup-recipe/ |