Homemade soup ideas needed

[Anonymous]

Roasted Red Pepper Soup
- 1 cup of olive oil.
- 3 tablespoons minced or diced garlic.
- 2 medium sized jars of Roasted Red Peppers.
- 2 cups of heavy whipping cream.
- Salt, pepper, paprika, cayenne.
- A handful of pine nuts.
- A handful of fresh basil.

Preparation:

1) Place the cup of oil and the garlic in a large soup pot and cook on lowest heat for 2 to 3 minutes.
2) Open both jars of roasted red peppers and set aside half of the oil that is in the jars.
3) Place roasted red peppers and remaining oil that was in the jars into blender.
4) Blend until smooth; work your way from the lowest blender setting to the highest.
5) Without stopping the blender, very slowly pour remaining oil that was in the jars through the top of the blender to create an emulsified mixture.
6) Pour red pepper mixture into soup pot and turn up heat to maximum.
7) Add heavy whipping cream; substitute half-and-half if desired.
8) Add salt, pepper, paprika and cayenne to taste; I suggest about 1 to 2 teaspoons each.
9) Keep a close eye on the soup, as it will greatly expand in the pot when it comes to a boil.
10) Reduce heat to medium when soup comes to a boil and let cook for about 5 minutes. Avoid overcooking the soup as it will Rbreak' and you'll see the oil separate to the top.
11) Slowly toast pine nuts on lowest setting until golden brown; chop coarsely and add to soup.
12) Thinly slice the fresh basil and either mix into soup or sprinkle over individual servings

[Anonymous]

Sweet potato soup - delish. Can also be made with squash.

Sweet Potato Soup
Source: Marie Claire ‘Cooking’

1 kg (2lb) sweet potato, peeled and chopped
2 teaspoons oil
2 tablespoons shredded ginger
2 teasp cumin seeds
2 red chillies, chopped
2 stalks lemon grass, finely chopped
2 cups (16 fl oz) vegetable stock
2 cups (16 fl oz) coconut milk
1 tablespoon palm or brown sugar
½ cup coriander leaves

Place sweet potato in a saucepan of boiling water and cook for 5 minutes or until tender. Drain and set aside. Heat oil in a saucepan over medium heat. Add ginger, cumin seeds, chillies and lemongrass and cook for 3 minutes. Place sweet potato and spice mixture in a food processor or blender and process with a little stock until smooth. Place sweet potato mixture in a saucepan over medium heat. Add remaining stock, coconut milk and palm sugar and stir until soup is simmering and hot. Stir through coriander and serve.

[Anonymous]

Thanks PP for posting all the soup recipes. I think I'll make the cabbage one today.

[Anonymous]

This soup is so delicious: Pumpkin Black Bean Soup

Dice some garlic and onions, and saute in a soup pot in some olive oil until carmelized.

Add:
2 cans black beans (15 oz-drained)
1 can pureed pumpkin (15 oz)
1 box vegetable stock (32 oz)
1 can of petite diced tomatoes (15 oz)
Salt and pepper to taste

Stir and simmer until thickened. It's that simple!

[Anonymous]

I love making Lentil Soup for my family:

2 liters chicken, vegetable or beef broth (I use beef broth)
1/2 package green lentils
soup greens (carrots, parsley, leeks, parsnips, onion, garlic, celery - finely chopped)
1 yellow potato (diced small)
a few slices of bacon (or turkey bacon), chopped and fried to a crisp

Bring broth to a boil, add soup greens and lentils and cook until lentils are soft. Then add the potato and at the end add the chopped bacon with a little bit of the bacon grease to the soup. Voila! Serve with crusty bread and if you want to be fancy add some spicy sausages to the soup (I use Binkert's Bauernwurst - can be found at the Swiss Bakery in Annandale/Burke).

Enjoy!

[Anonymous]

Anonymous wrote:

Anonymous wrote:You don't roast squash if it's already peeled & chopped - just cook it on the stovetop.

Yeah you do. Boiling it on the stovetop doesn't compare to the depth of flavor you get from roasting. And that's how you roast it - you peel and chop it first. You don't stick a whole squash in the oven to roast.

NP here- thanks for that tip. I thought you were supposed to put the whole thing in!

[Anonymous]

Anonymous wrote:This soup is so delicious: Pumpkin Black Bean Soup

Dice some garlic and onions, and saute in a soup pot in some olive oil until carmelized.

Add:
2 cans black beans (15 oz-drained)
1 can pureed pumpkin (15 oz)
1 box vegetable stock (32 oz)
1 can of petite diced tomatoes (15 oz)
Salt and pepper to taste

Stir and simmer until thickened. It's that simple!

I like how easy this sounds, but I think I would like some additional spice. Any suggestions?

[Anonymous]

Cheese Tortellini soup with Kale, Kielbasa and Cannelini

(the only substitution I make is for turkey kielbasa)

http://www.epicurious.com/recipes/food/views/Cheese-Tortellini-Soup-with-Cannellini-Kielbasa-and-Kale-106143

Ingredients
* 2 tablespoons olive oil
* 12 ounces fully cooked smoked kielbasa sausage, thinly sliced
* 1 onion, chopped
* 1 cup chopped fresh fennel bulb
* 4 garlic cloves, minced
* 1 1/2 tablespoons chopped fresh thyme
* 1/2 teaspoon dried crushed red pepper
* 10 cups canned low-salt chicken broth
* 4 cups chopped kale (1/2 bunch)
* 1 15-ounce can cannellini (white kidney beans), rinsed, drained
* 1 9-ounce package cheese tortellini
* 1 cup grated Asiago cheese* or Parmesan cheese


Preparation

Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.

Ladle soup into bowls. Serve, passing cheese separately.

[Anonymous]

This is a favorite in our house http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001591122

[Anonymous]

Anonymous wrote:

Anonymous wrote:This soup is so delicious: Pumpkin Black Bean Soup

Dice some garlic and onions, and saute in a soup pot in some olive oil until carmelized.

Add:
2 cans black beans (15 oz-drained)
1 can pureed pumpkin (15 oz)
1 box vegetable stock (32 oz)
1 can of petite diced tomatoes (15 oz)
Salt and pepper to taste

Stir and simmer until thickened. It's that simple!

I like how easy this sounds, but I think I would like some additional spice. Any suggestions?

I wonder if maybe some cumin and cinnamon might be nice with this?