The great soup recipe thread of 2014!

[Anonymous]

I made this split pea soup yesterday and oh my goodness, it is delicious!

https://www.lordbyronskitchen.com/vegetarian-split-pea-soup/

[Anonymous]

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

[Anonymous]

Anonymous wrote:Does anyone have any great soup recipes with no chili or spicy stuff, no onion, and no tomato?

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.

[Anonymous]

I think it's about time for a bump. Any new soup discoveries?

[Anonymous]

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.

[Anonymous]

Pozole, not poodle soup lol!

[Anonymous]

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/

[Anonymous]

how has 7 years past since I first saw this thread.

[Anonymous]

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.

[Anonymous]

Anonymous wrote:how has 7 years past since I first saw this thread.

Seriously I have been here way too long!

[Anonymous]

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?

[Anonymous]

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.

[Anonymous]

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?

[Anonymous]

Anonymous wrote: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

[Anonymous]

Anonymous wrote: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.

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/