Favorite soup recipes

[mikala]

I just saw snow in the forecast and am working on my meal plan and brainstorming for a soup swap with friends.

What are your favorite soup recipes? I'm thinking of family favorites or ones you make every year.

Here's one of ours: https://everydayannie.com/2009/10/15/zuppa-toscana/

[KpbS]

Ha! Just posted in the cooking forum ISO a good potato soup recipe for a crowd.....

I love soups! Glad DC will eat them happily too

[marinkitty]

It is suddenly soup weather! I'm tucking into a reheated bowl of the first one below for lunch right now.

These are some of our "go to" soups:

https://www.101cookbooks.com/archives/curried-tomato-tortellini-soup-recipe.html

https://heatherbullard.com/blog/2018/02/lemon-pepper-pappardelle-chicken-soup

https://smittenkitchen.com/2017/08/corn-chowder-with-chile-lime-and-cotija/

https://damndelicious.net/2014/04/25/lemon-chicken-orzo-soup/

https://www.katrina-runs.com/chipotle-chicken-tomato-soup

http://chefmichaelsmith.com/recipe/thai-coconut-curry-soup/#.UtSO4vZgPsk

https://barefootcontessa.com/recipes/winter-minestrone-garlic-bruschetta

https://communitytable.parade.com/348124/dash/cauliflower-celery-root-soup/

https://www.babble.com/best-recipes/gwyneth-paltrow-cooking-series-14-slow-roasted-tomato-soup/

[legaleagle]

I love this one, though I don't know if it actually tastes like the Nordstrom soup - I usually add the extras and I don't think I've ever actually had the Nordstrom soup.

https://thisoldgal.com/pressure-cooker-nordstrom-tomato-basil-soup/

[Percycat]

I posted a recipe for potato soup in the other thread.

Cuisine at Home has a fantastic soup recipe book. I have made most of the recipes in the book with success. Several I make a few times a year: Roasted Tomato, Wild Mushroom, Italian Wedding, Split Pea, Wild Rice and Chicken, Chicken Pot Pie, and Lasagna (some recipes are posted below). I currently have Roasted Tomato, Poblano Corn Chowder, Butternut Squash, and Lasagna soups from this cookbook in my refrigerator. I occasionally see this book in some form (usually paired/bound with another book) in the magazine section at Costco. You can also order directly from the publisher in print or digital format:

https://store.cuisineathome.com/books/soups.php?sect=books

One of my favorite traditional chicken noodle soups is the recipe on the back of Reames Frozen Noodles (I don't always add the sherry) -- I will probably make this tonight or tomorrow for DD who is home from school sick: https://www.whatsfordinner.com/recipes/classic-chicken-noodle-soup-recipe/

I also regularly make enchilada/taco/tortilla, butternut squash, and asparagus soup (when our garden is abundant) and usually just browse allrecipe.com recipes -- looking at ingredients and comments -- and make what sounds good.

I think key is having a base with good flavor. I like to make chicken broth with the left over carcass/skin from a roasted chicken. I also like to use boxed chicken or vegetable broth -- often a mixture of both. And, I usually intensify the flavor by adding a little Better than Bouillon:

https://www.target.com/p/better-than-bouillon-174-chicken-base-8oz/-/A-13097138?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Grocery%2BEssentials%2BShopping_Local&adgroup=SC_Grocery&LID=700000001170770pgs&network=g&device=c&location=9022904&ds_rl=1246978&ds_rl=1247077&ds_rl=1246978&gclid=Cj0KCQiA2o_fBRC8ARIsAIOyQ-naQVD5E5594iZu2qjgw2ijLKRSKKuCr0axzzm0Yx8_KjU1NfwL 4RwaAtdBEALw_wcB&gclsrc=aw.ds

Here are links to some of the Cuisine at Home soups:
Roasted Tomato:
http://www.chewnibblenosh.com/recipe/roasted-tomato-soup-pesto-mozzarella-dippers/

Italian Wedding Soup:
https://www.forums.cuisineathome.com/showthread.php?pid=87970

Chicken and Wild Rice:
https://www.cuisineathome.com/recipes/lunch-dinner/chicken-and-wild-rice-soup/

Chicken Pot Pie Soup:
https://www.cuisineathome.com/recipes/lunch-dinner/chicken-pot-pie-soup/

Lasagna Soup:
https://www.cuisineathome.com/recipes/lunch-dinner/chicken-pot-pie-soup/


Thanks for starting this thread. I'm looking forward to trying some tried and true soup recipes!

[basil]

I like this one. May make it tomorrow. I usually have leftover rice and rotisserie chicken so it’s super simple.

https://www.foodandwine.com/recipes/avgolemono-chicken-soup-rice

[ArizonaGirl]

I posted a recipe for potato soup in the other thread.

Cuisine at Home has a fantastic soup recipe book. I have made most of the recipes in the book with success. Several I make a few times a year: Roasted Tomato, Wild Mushroom, Italian Wedding, Split Pea, Wild Rice and Chicken, Chicken Pot Pie, and Lasagna (some recipes are posted below). I currently have Roasted Tomato, Poblano Corn Chowder, Butternut Squash, and Lasagna soups from this cookbook in my refrigerator. I occasionally see this book in some form (usually paired/bound with another book) in the magazine section at Costco. You can also order directly from the publisher in print or digital format:

https://store.cuisineathome.com/books/soups.php?sect=books

One of my favorite traditional chicken noodle soups is the recipe on the back of Reames Frozen Noodles (I don't always add the sherry) -- I will probably make this tonight or tomorrow for DD who is home from school sick: https://www.whatsfordinner.com/recipes/classic-chicken-noodle-soup-recipe/

I also regularly make enchilada/taco/tortilla, butternut squash, and asparagus soup (when our garden is abundant) and usually just browse allrecipe.com recipes -- looking at ingredients and comments -- and make what sounds good.

I think key is having a base with good flavor. I like to make chicken broth with the left over carcass/skin from a roasted chicken. I also like to use boxed chicken or vegetable broth -- often a mixture of both. And, I usually intensify the flavor by adding a little Better than Bouillon:

https://www.target.com/p/better-than-bouillon-174-chicken-base-8oz/-/A-13097138?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Grocery%2BEssentials%2BShopping_Local&adgroup=SC_Grocery&LID=700000001170770pgs&network=g&device=c&location=9022904&ds_rl=1246978&ds_rl=1247077&ds_rl=1246978&gclid=Cj0KCQiA2o_fBRC8ARIsAIOyQ-naQVD5E5594iZu2qjgw2ijLKRSKKuCr0axzzm0Yx8_KjU1NfwL 4RwaAtdBEALw_wcB&gclsrc=aw.ds

Here are links to some of the Cuisine at Home soups:
Roasted Tomato:
http://www.chewnibblenosh.com/recipe/roasted-tomato-soup-pesto-mozzarella-dippers/

Italian Wedding Soup:
https://www.forums.cuisineathome.com/showthread.php?pid=87970

Chicken and Wild Rice:
https://www.cuisineathome.com/recipes/lunch-dinner/chicken-and-wild-rice-soup/

Chicken Pot Pie Soup:
https://www.cuisineathome.com/recipes/lunch-dinner/chicken-pot-pie-soup/

Lasagna Soup:
https://www.cuisineathome.com/recipes/lunch-dinner/chicken-pot-pie-soup/


Thanks for starting this thread. I'm looking forward to trying some tried and true soup recipes!

I would love the poblano corn chowder recipe, we have several poblano plants. Yum

[Percycat]

I would love the poblano corn chowder recipe, we have several poblano plants. Yum

Its from the Cuisine at Home soup cookbook. I used frozen corn that I cut from cobs this summer. Here's the recipe:

Poblano Corn Chowder
(Cuisine at home, August 2003, Issue 40, p. 30)
Makes: About 7 Cups

Cut Kernels from:
8 ears sweet corn (4 cups)

Puree:
2 cups corn kernels
1 cup whole or 2% milk

Saute in 2 T. Vegetable Oil:
2 poblano chiles, seeded, diced
1 1/2 cups white onion, diced
1 t. garlic, minced

Add:
2 cups chicken broth
2 cups corn kernels
1 t. sugar
1 t. kosher salt
1/2 t. cayenne

Stir in:
Pureed corn
1 1/2 cups tomato, diced
1/4 cup feta cheese, crumbled

Garnish with:
Chopped fresh cilantro
Diced avocado
Lime slices

Cut kernels from ears of corn.

Puree 2 cups corn kernels and milk in a blender.

Saute chiles, onion, and garlic in oil in soup pot over medium heat. Cook 4 - 5 minutes.

Add broth, remaining corn, and seasonings. Simmer 5 minutes.

Stir in pureed corn, tomato, and cheese. Simmer to heat through and melt cheese, about 3 minutes.

Garnish servings of soup with cilantro, avocado, and lime.

[ArizonaGirl]

Thank you, sounds delicious!

[trentsmom]

I made urquie's French Market Soup last winter, and it was delicious! I was thinking about it this week since the weather has started to get colder.

http://windsorpeak.com/vbulletin/showthread.php?130363&p=886637#post886637

[urquie]

I made urquie's French Market Soup last winter, and it was delicious! I was thinking about it this week since the weather has started to get colder.

http://windsorpeak.com/vbulletin/showthread.php?130363&p=886637#post886637

So glad you liked it! It really is the best soup I've ever had! Thank you for posting a link to this other thread, it was fun to hear other peoples good results and see more favorite soup recipes!


I've tried making the French Market soup in an 8 Qt instant pot - a big failure... not enough room to be under the max fill line… And I kept getting burn messages. Had to pull everything out and just do it on the stove top. What did work out nicely was cooking the beans and the ham hock in the instant pot, a timesaver, but more dishes to wash.

[123LuckyMom]

If anyone wants to make a really, really delicious simple chicken soup, here’s my family’s recipe. All it has in it is chicken and carrots. I add noodles, too, but you could use the chicken for something else, not add extra carrots, and just keep the broth for more hearty soups. There’s just no comparison to using this rather than a store bought base.

In cheesecloth bundle:
Onion, celery (with leaves if possible), carrot, parsnip, turnip, parsley, tons of dill.

A cut up chicken, preferably a kosher pullet, but I’ve used grocery store fryers and roasters. It’s all good. (Also, ask your supermarket butcher to cut up a whole chicken rather than buying the cut pieces. It’s less expensive!)

Put the chicken and bundle in a pot and fill with cold water to cover.

Heat to boiling, skimming the scum. Then cover and simmer for 2 hours.

Meanwhile, slice up a bunch of carrots. After 1 hour, add them to the pot with salt.

After 2 hours, remove the chicken and cheesecloth bundle from the pot. When it’s cool enough, Squeeze all the juice from the cheesecloth vegetable/herb bundle into the pot. This is what gives the soup its amazing flavor, so keep squeezing! Separate the chicken from the bones and return the chicken to the pot. Refrigerate overnight and skim the fat layer off the top. Add additional salt as necessary.

I freeze this in batches and keep it for times of illness or need for comfort. It is Jewish penicillin, after all!

I haven’t tried making this in an Instant Pot, because it’s just too small. On the stove I use an 8 qt. pot and fill it to within an inch or two of the top. I’d love to figure out how to pare down for the IP, though, because it would be so great to be able to make it quickly and not have to store so much in the freezer.


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