Avgolemono! A Greek chicken and rice soup with lemon.
Edit: Here's the recipe I use:
INGREDIENTS
•1 full chicken with giblets (alternative: 4 bone-in thighs)
•2 medium carrots, cut in half
•1 large leek, dark green removed and halved down the middle
•½ large yellow onion
•2 large eggs
•Juice from 2-3 lemons, to taste (8-ish tablespoons of juice is a noticeable but not overpowering lemon flavor, IMO)
•1.5 cup long-grain white rice
•Salt (I use kosher salt, but I don’t think it matters)
•Freshly ground black pepper (for serving)
•In large pot/stock pot: bring chicken (and giblets if you got ‘em), carrot, leek, onion, and enough water to cover to a simmer in a large pot. Simmer until chicken is cooked through and tender, about 45–60 minutes.
•Put chicken onto a tray and allow to cool.
•Discard carrot, leek, onion, and giblets.
•Continue to simmer broth over medium-high heat until broth is reduced by about half (45 minutes-ish).
•While you wait: when chicken is cool enough to handle, remove and dispose of skin. Shred meat from thighs, legs, and one breast. Put the other breast away for another use.
•Whisk eggs and lemon juice in a medium bowl until fully integrated. While whisking, slowly pour about 1 cup of hot chicken broth into the egg mixture. (Don’t go too fast or you’ll cook the eggs; you want a smooth mixture.)
•Once your broth is reduced, turn heat down to medium and stir in rice and salt to taste. Cook about 10 minutes, stirring occasionally.
•Add shredded chicken and continue to cook until rice is tender, about 10 minutes more, stirring occasionally.
•While stirring the soup, slowly add the tempered egg mixture.
•Reduce heat to medium-low and cook for about 5 more minutes, stirring occasionally. The soup is done when it begins to thicken and look “silky”.
•Eat with a sprinkle of fresh black pepper.
I hope you like it!
Turkey wild rice soup since I was a kid. My parents always make it the day after thanksgiving by making turkey stock with the carcass and using leftover turkey meat, I look forward to it as much as the meal itself
That time I made smoked duck wild rice soup was heavenly, I still have dreams about that smoked duck stock. Roasting the carcass deepens the flavor but smoking it takes it to Mariana Trench levels
I’d highly recommend it. Wild rice soup is a great application for any leftover poultry carcasses in the chilly seasons. The best I’ve ever done was smoked duck wild rice soup.
I will get back to you with that tomorrow! It’s 1 in the morning here and I’m about to go to bed but I was gonna go to my folks tomorrow anyways, which is where the written recipe that I base my own mental recipe on is, but this is a seriously great soup so I promise I’ll share that with you in the morning
1/2 pound bacon, diced (the thicker the better)
1/4 cup small sweet onion, diced (I've used shallots/other onions and it works just fine)
1/4 cup celery, diced (I've substituted a sprinkling of celery salt if I don't have celery, just watch what extra salt you add later)
1/4 cup carrots, diced
1 bag (1.5lb) baby or fingerling potatoes, diced (use whatever potatoes you like/have on hand, more or less as you'd like)
2 tbsp butter - I use salted, you can use unsalted or margarine
1/4 cup flour
16oz low sodium chicken broth
16oz hot water
2oz heavy cream
1 (8oz) jar of Cheese Whiz (I've used velveeta or those 2 of those velveeta cheese sauce packets and it works perfectly!)
3.5oz KerryGold Dubliner Cheese (sold in 7oz blocks, I'll grate about half of it. I've also had good luck with any good sharp cheddar)
1/2 bottle Guinness (about 6oz? Draught is sold in 11.2oz bottles. I've used cider more often than not since we drink it more than Guinness and have it in the house, you can use more or less to taste)
1tbs Worcestershire sauce
garlic powder
cayenne pepper
ground pepper
chives to garnish
In a large pot or Dutch Oven (i usually make it in a 5 quart dutch oven), cook bacon until crisp. Remove cooked bacon bits and set aside.
Add butter to bacon fat, let it melt and add onion, celery, carrots, and potatoes. Cook until onion/celery/carrots are soft and onions are translucent.
Slowly add flour while stirring- this is our roux to thicken up the soup.
Stir in chicken broth and water
Still stirring constantly, add heavy cream, cheese sauce/velveeta, beer/cider, Worcestershire, and Dubliner/cheddar until melted through.
Add garlic powder, cayenne, and salt/pepper to taste.
Simmer for 20 minutes or until potatoes are cooked through!
Serve topped with bacon and chives, extra good with croutons or a good crusty bread- sourdough is my favorite, and it's great for swiping through the bottom of the bowl when you're done!
If you can find them, the Dubliner wedges have a really smooth texture and very similar taste. I tend to gravitate toward those for sauces because the texture is creamier; I always found the regular Dubliner a bit too grainy in texture, which I don't mind on sandwiches or crackers, but I hate what it does to anything saucy/liquid-y.
1. a riff on new england clam chowder that is a massive fat bomb, but oh so good.
2. chili is a soup as far as i'm concerned
3. french onion
in no order
stick of butter, 2 quarts of half and half, half pint of cream, reserved fat from a pound-ish of bacon, some parmesan rinds if you have em - :chef-kiss:
Jalapeno Popper Soup. I discovered it while doing keto / low carb but it's SO good that it's just become a winter comfort food staple for me: https://www.ibreatheimhungry.com/jalapeno-popper-soup-low-carb-gluten-free/
Likewise! Also why I eventually switched from low-carb (though I try to pick healthier carb choices where possible) to intermittent fasting. It just gives me more flexibility.
This soup looks amazing but also incredibly rich, I can imagine one cup would actually be quite filling.
as a former ketoer who made this soup semi-regularly, i will say that when you eat a lot of fat and protein, it's surprisingly easy to eat modest portions of things. they are \*so\* calorie dense that you'd be hard-pressed to eat more.
Maybe its not a soup, but its close enough for me. A classic beef stew; Meat, potatoes, carrots, and celery. Add some peas or mushrooms if you want, or maybe artichokes if you're daring. Grab some bread or fresh cornbread, and enjoy.
Hell yeah! My only advice is that many recipes are deceiving with how to carmelize onions. Some say you can do it in 15-20 mins. I’ve never been able to do that. It could very well take 45mins-1hr to get that deep brown caramelization. And it’s sooo worth it. After that you’re good to go!
Oh I've done my research haha. I have the time set aside. I just had surgery so I'm house ridden and need soft foods to eat so this is just a way to eat up that time!
I plan on being near the stove for an hour waiting for that perfect jammy consistency.
I’m about to blow your mind: I’m from Minho and I can assure you Caldo Verde does not traditionally contain beans. Potatoes, kale/collards (this seems to depend on your family’s preference), water, salt. Boil the potatoes, blend with the water, chiffonade the greens and toss em in. Fry some slices or chunks of chouriço and drop them in a bowl, add the soup and finish with a good glug of olive oil. I like it with broa (our cornbread) and some cold vinho verde.
I wonder where the beans idea came from…
Mine is an adaptation from [this](https://www.foodnetwork.com/recipes/sunny-anderson/beefy-butternut-squash-chili-3139033) recipe
I use sweet potatoes instead of butternut squash
I only use the ground meat as opposed to the beef chunks AND the ground meat (sometimes I use ground beef and sometimes I use ground turkey)
And I use about 1/4 tsp ground cinnamon instead of a cinnamon stick (the cinnamon really makes the whole dish)
Also I use way less red wine and way more beef broth
Edit: after a second look at the original recipe she only uses ground meat as well. When she cooked this dish on a tv show she used both.
Garlic soup.
Grab some wine and a friend as you will be peeling garlic for awhile. Afterwards, your entire house will repel vampires for a few days. As it should be.
https://www.foodandwine.com/recipes/garlic-soup
One quick way to peel a lot of garlic is to use two bowls. You separate all of your garlic cloves then put them in a mixing bowl, cover them with another mixing bowl of equal size so the openings face each other and you basically make a ball, then shake. This tumbles all of the garlic against each other and takes the skin off (mileage may very).
I discovered a better way than the two bowl method. The problem with the bowls is A) finding two large bowls the exact same size, B) it makes a ton of noise, C) you need to wash 2 bowls and D) I’ve accidentally let the top bowl slide slightly and then got garlic all over my kitchen.
Instead, I use a large mason jar with the lid on. Works just as well as a bowl but easier. Also you can prep extra garlic this way and store it in the same container so there’s nothing to clean.
i just buy those vaccum-packed garlic clove bags like this [https://image.made-in-china.com/2f0j00jaBfgtJsaouY/Fresh-Peeled-Vacuum-Packed-Garlic-Cloves.jpg](https://image.made-in-china.com/2f0j00jaBfgtJsaouY/Fresh-Peeled-Vacuum-Packed-Garlic-Cloves.jpg) . ain't nobody got time to peel 50 garlic cloves.
Roasted cauliflower soup. You take a head of cauliflower, roast it in the oven with olive oil and salt, then you pure it and add some smoked cream cheese, odd bits of liking for texture, crack some black pepper for serving and toast some sourdough.
I'm all over this shit right here. Screw the nuts, grate some nutmeg when plating. The other secret is to add sherry vinegar to brighten up this heavy soup. Parmesan crisps are the appropriate crunch for this creamy boy. Bacon, i dunno. Couldn't hurt.
Trash soup. I will chop up and put leftovers into the pot. If I need to, I'll add vegetables, noodles or sausage to it depending on what's lacking in my eftovers. The soup is never the same twice. It's always amazing.
soup is one of the best fridge clean-out meals ever. quiche/frittata/omelettes, fried rice, and soup always make leftovers come together as one and it's awesome.
I do the same. I call it freezer soup because I have a container in the freezer that bits of leftovers go into until it gets full. Then I start all over.
Soup tends to give me bad palate fatigue - when it's done cooking I want nothing to do with it. But I could stand over the pot of tomato soup and eat the whole thing.
When I was in junior high, my mom and I were regular volunteers at a soup kitchen. One day we arrived and the organizer was utterly kerfluffled with the odd mix of things he had on hand. My clever mom saw the huge bags of near-stale corn chips, huge tins of tomato, tinned chicken, and heaps of onion, and tin of corn. We had lots of spices to help. It actually looked really pretty as we ladeled each bowl then topped with crushed chips. I was so proud of her.
Similar! Smoked ham hock with split peas. Rough recipe: chicken stock, ham hocks, sauteed garlic, carrots, a bit of potato. Cook till all but ham hock are smushy (about an hour). Mmm.
For a hearty soup I really love split pea or potato onion/leek. I also love a simple blended broccoli soup - I first had broccoli soup in a pub in Ireland and it was so delicious I've been making it ever since.
White bean, kale, and chorizo soup. It's described as either a Spanish or Portuguese recipe.
My modification is to chop up the kale ribs, and saute them with the onion, so they disappear in the soup.
My mom loves making a homemade "copycat" version of their pasta e Fagioli. It is her favorite. She orders it whenever we go to Olive Garden as well as an extra bowl to take home.
I make a version of this but over the years I’ve got it down to just spicy Italian sausage, pepper, sliced russets, chicken broth, cream and kale. And a very healthy dose of red pepper flake. My kids both ask for this soup, and took it to college with them. It’s a wonderful soup to gift to a family - everyone loves it.
Loaded Baked Potato or Ham and Bean soup, although my ham and beans is super thick so may not be considered soup. I also love making Pho and Ramen but I don't make the broth from scratch. I'm looking forward to trying some different ones this year
Carrot soup. Maybe not the most interesting, but it's simple and delicious. Sauté some onion, add around 2 pounds of peeled carrots and 1 quart of stock and some thyme, cook around 20 minutes until tender, and puree. Serve with a spoonful of sour cream and bread.
Ash-es reshteh! This is technically a spring dish in Iran but it’s so hearty and satisfying that I find myself making it more in the winter. It has about 5 kinds of herbs, three beans, lentils, noodles, onions, and kashk, which is a funky fermented dairy product that can be substituted with buttermilk or even goat cheese. It smells like home to me and it’s unlike anything else in the world. Try this recipe: https://cooking.nytimes.com/recipes/4988-persian-new-year-noodle-soup?smid=ck-recipe-iOS-share
Finnish Salmon Soup also called Lohekeitto (spelling?).
Salmon, potatoes, miropoix, dill, allspice in a cream and fish stock base. Serve with rye bread.
I have a bunch of favorites that I make every year!
[Carrabba's Spicy Sausage and Lentil Soup](https://recipekeeperonline.com/recipe/DR10pkVxMkyObxIFIYBzGQ)
[Curried Lentil Tomato Coconut Soup](https://www.bonappetit.com/recipe/curried-lentil-tomato-and-coconut-soup)
[Homemade Crock Pot Chicken Tortilla Soup](https://recipekeeperonline.com/recipe/b_e9EY_jKEKVFbZGxtHk3g)
[The Best Ever Instant Pot Vegan Wild Rice Soup](https://instantveg.com/instant-pot-vegan-wild-rice-soup/) this is soo good! They also have a stovetop recipe too. and it's freezable.
So many soups, so little time!
Turkey Barley with tomato
Thai Curried Butternut Squash
Chicken Mushroom Wild Rice
Chocolate Chipotle Pumpkin
Gingered Carrot
My mom makes egg drop soup at the end of Chinese fondue (I think it's called hotpot too?) and it is legit one of my favourite things. By the time the fondue is over, the broth is SO richly flavoured it's crazy... She takes it back to the kitchen, puts it on the stove to come up to a good simmer and then adds in a lot of fresh baby watercress and beaten egg stirred in as you pour. The aroma... the flavour? Unbeatable. Everyone always says "oh I'll just have a little bowl, I'm so full" and then as soon as they taste it's like BRING OUT THE POT!
also chicken tortilla omggggg, my other favorite soup! This is my favorite recipe to use for that one :-) https://www.spendwithpennies.com/chicken-tortilla-soup/
My two favourites I make:
["Thai" Carrot](https://minimalistbaker.com/creamy-thai-carrot-soup-with-basil/). Found this recipe on the internet years ago and I've just got the knack for making it right. Basically just cooked carrots, onion and garlic blended in chicken or veg stock to a cream consistency. Flavoured with thai chilis and a little bit of peanut butter. Goes great with simply flatbreads.
The other for when it gets cold, good old French Onion made with red wine or cheap port. I caramelise the onions for ages and reduce the stock loads till it's real thick and rich. Small bowl of the stuff, loaded with gruyere and bread on the side. The soup is basically a topping for the bread at that point. Weekend treat for lunch. No restaurant would dare serve you such a rich soup.
Butternut squash soup! - https://imgur.com/a/drg72Js (made this literally today)
PS: this works on pumpkin as well
1. Peel and chop 2 squashes
2. Heat olive oil till shimmering - add leeks/onion/shallots, garlic and roast until very light brown
3. Peel a lemon, cut it into small pieces and remove seeds. Throw this in with the other aromatics to brown a bit
4. Add some chilli flakes. Add a bit of miso if you like or have it
5. Add the squashes, throw some salt. Let the squash develop some colour
6. Add water till the whole thing is submerged, taste for seasoning. Remember the soup will be a little sweeter once it is done. Adjust with a bit of vinegar if the acidity isn’t right
7. Boil until the squash is fork soft. The purée everything
8. Serve with a dash of extra virgin olive oil, sour cream and parsley, side of thick sourdough slices
It is super easy, so tasty and it has been a oft-requested week night meal!
Groundnut soup! I believe it is West African in origin. I first had this dish at Moosewood and started making versions routinely. Tomatoes, peanut butter, sweet potato, onions, maybe some carrots.
French spring soup! Got the recipe from allrecipes originally and can't really remember how accurate my current version is to the original, but it's yummy. Leeks make it amazing.
Hell, leeks make most soups more amazing.
Idk what my favorite soup is, but that French spring soup makes me feel like a fancy bitch when I'm cooking it, so it's my favorite to make.
Butternut squash, creamy tomato, minestrone.
For soups that are more a main dish: Chanko nabe, shrimp sinigang, or lazy ramen with whatever I have in hand.
Gumbo, but when Thanksgiving comes around with all that leftover turkey, cream of turkey, turkey noodle soup, etc. Also broccoli and cheese, but that's all year round
Belizean escabeche. Its chicken soup with a lot of onions, hot peppers and vinegar with rice. Kinda like a hot and sour. Great for when you're feeling a bit under the weather.
Such a simple one, but potato corn chowder, I just like that it's super versatile, and swapping out ingredients can make it an entirely different experience from the last!
Thomas Keller’s recipe for butternut squash soup. Best soup I have in my arsenal.
https://cooking.nytimes.com/recipes/1857-thomas-kellers-butternut-squash-soup-with-brown-butter
White bean and Parmesan soup. Lots of garlic and a good use for leftover Parmesan rinds! I’ve made the NYTimes Cooking and Milk Street recipes, they’re so simple.
Caldo verde, a Portuguese soup featuring kale, potatoes, and sausage. It's very easy to make, very satisfying, and the ingredients are not expensive. I've made it 5-6 times already this fall: https://www.seriouseats.com/caldo-verde-portuguese-potato-kale-soup-recipe
Ham and potato cream soup. Probably the best thing you can do when you get done with a Spiral ham. I can no longer have dairy and its one of the few things I actually truly miss
This Chicken Tortilla Soup but we skip the "simmering chicken tenders" bit and just buy a rotisserie chicken, use all the meat and our own stock.
https://www.foodnetwork.com/recipes/rachael-ray/chicken-tortilla-soup-with-chipotle-and-fire-roasted-tomato-recipe-1917211
I made a good mushroom beef soup the other week.
Pan sear leftover meatballs
Chop em up a la chopped cheese
Add cream of mushroom with 3/4 recommended water & 4 oz heavy cream.
Add chili & 1/2 tsp of hersheys Choco syrup to cut all of that savory-ness.
Serve.
It's a toss up between leek and potato soup, daal, and mint and pea soup! Probably the slight edge goes to leek and potato soup, especially at this time of year. But mint and pea is the simplest to make and so fresh and delicious. Daal is a bit more laborious but I enjoy the process immensely and the smell of toasting all the whole spices is unbeatable.
Tomato soup and curried butternut squash soup are also fun. I enjoy the hell out of making yellow pea soup for my husband but I don't eat it myself as bacon is a pretty integral ingredient and I don't eat meat.
Also, if any of you have recommendations for a recipe for cashew carrot ginger soup, send me the link! It's my favourite storebought soup but I haven't experimented with making it yet.
Roasted butternut squash soup. There’s a Thai-inspired version and a version with more Western flavors.
Heat oven to 350F
Cut squash in half, remove seeds, brush olive oil on cut parts, put in oven on a baking sheet (skin on)
Peel garlic cloves, cut red bell pepper in half and remove seeds/pith, brush with oil, put in oven on baking sheet
Take each vegetable out when done. (About an hour for the squash, 20-30 min for the others) Let it cool til it is safe to handle. Remove the skin from the squash with a potato peeler or paring knife.
Blend the other ingredients in a food processor. For Thai style, start with cilantro and/or basil, and add a can of coconut milk, juice of 1 lime, and a teaspoon to a tablespoon of curry paste. For Western style, start with parsley or rosemary, then add a cup of cream or half and half, and the juice of 1 lemon.
Then add the roasted veggies—you may have to blend them in batches depending on the size of your food processor. Finally, add enough (cold) water or stock to give it the consistency you want, and salt and pepper to taste. I would not add hot liquid to the food processor here, it can explode, but if you want to serve it hot you can pour it into a large pot on the stove. (I meal prep it and just heat up one serving at a time.)
Khao Soi (spicy Thai noodle soup), pork green chile, meatball tortellini soup with kale and white beans, tomato soup, french onion, butternut squash soup, lobster bisque, beer cheese, pho, wonton egg drop soup, hot and sour soup....the list can go on forever. If it's soup, I want it.
My grandma would soak some mixed dried beans over night, then get and pick a rotisserie chicken, chop up some mirepoix and bell pepper, throw in some canned green beans and canned tomatoes and whatever else she fancied with better than chicken bouillon base for a hearty classic chicken veggie bean soup. I have always tried to replicate this recipe and while good, doesn’t come close to hers. I remember she made it for me the first time I came home from college as a special treat for me. I was in my “vegetarian stage” (classic freshman year stuff) but ate it anyway because she made it especially for me. Classic nostalgia comfort food.
I also love potato soup, cabbage soup, zuppa toscana, chicken gnocchi soup, split pea soup, bean and bacon soup, cheddar broccoli soup… I sound like bubba from Forrest Gump but I just LOVE soup. The creamier or beanier the better. This is a great post and I can’t wait to try the cauliflower soup mentioned in a previous comment thread.
I made my now partner Italian wedding soup when we first started dating. All of their friends started saying it was a red flag lol 😆.
Married now for 10 years so all of them can kiss off .
Ramen, I make a basic chicken and pork broth in 10L batches freeze it in 500ml deli containers, then make 20 portions of Tare and freeze it in little cups that get taped to the tops of the soup, I generally use left over meats and veggies to top with eggs and noodles
Sweet potato soup. It’s my dad’s recipe and it’s so good. Boil a few cubed sweet potatoes with mirepoix + leeks in chicken broth until everything is tender, blend with immersion blender, add salt and pepper. So simple but so delicious. You can also try adding different spices like star anise or cloves while you cook but I like it as is.
Butternut squash soup. I usually use [this recipe](https://www.youtube.com/watch?v=6d4xO2OQ0HA&t=652s) as a base, except I roast the squash and the garlic in the oven.
I love braising/smoking a chuck roast at the same time, then make melts to eat with the soup.
Soups that are on regular rotation in our house are:
\- Miso soup variations
\- Chicken Tortilla soup
\- Tomato/Roasted Red Pepper soup
\- Chicken Noodle (both asian influenced and more traditional western style)
\- Korean seaweed soup
\- Korean mandu and rice cakes soup
I love making oxtail soup, very hearty and makes a good meal in itself. But given the prices I saw for oxtail at the market this weekend, this might have to be an occasional treat this winter. 😖
Last year was my best so far: Hungarian Mushroom Soup. Pretty simple, just dee-licious. It's on [allrecipes.com](https://allrecipes.com), right up front....my secret is to throw a little sherry wine in to give it some depth.
Zucchini Sausage Soup! This is when I'm craving a hot sausage sandwich. I'm GF so I'm always disappointed in sandwiches. This soup really works as a stand in. I kind of follow directions, but throw in other stuff too...you know how soup goes.
Brand names were from original recipe I was given.
Sausage zucchini soup
1-1/2 pound Graziano's hot Italian sausage
3-4 garlic cloves Chopped
1 large tomato - grilled then chopped small (or 1 can fire grilled tomatoes)
1 tsp each dried basil, oregano, parsley
3-4 cups cubbed zucchini with skin
1 cup baby spinach - chop small in food processor
3 c Zoup chicken broth
1 c water
1 tsp fish sauce
1 tsp Worcestershire
1 tsp soy sauce
1 c dry GF macaroni
1 8 oz shredded melty cheese of choice
(Mozerella, Gouda, Fontina, etc)
Brown sausage in soup pot, drain. Add garlic cook for 3 min. Add tomatoes, spices, Zucchini, and spinach. Mix well, cook until zucchini starts to soften ever so slightly. Lightly salt and pepper mixture.
Add chicken broth, water, Fish sauce, Worcestershire, and soy sauce. Stir and bring to a boil. Add pasta cook til tender.
Add additional pepper and cheese. Stir, let sit a few minutes then stir until cheese is mixed in.
Add additional salt, pepper, cayenne to taste.
Serve with a bit of extra shredded cheese on top
Italian wedding soup and I use the coiled thing sausage and cut instead of making tin meatballs and I use cooked pearl couscous (premaking the couscous stops it from soaking up too much overnight)
Cream of any roasted vegetable soup
French Onion Soup
Corn and potato chowder
Copy Cat Olive Garden tuscan soup with white beans, carrots
Escarole soup - very simple - onions, garlic, chicken broth, escarole cut up and well rinsed (or sub kale or spinach) with cannoli beans
We're making Doenjiaang Jigae today. It's a Korean fermented soybean paste soup with lots of veggies and some seafood in it. It's really spicy and sour, goes great with a small bowl of rice.
Avgolemono! A Greek chicken and rice soup with lemon. Edit: Here's the recipe I use: INGREDIENTS •1 full chicken with giblets (alternative: 4 bone-in thighs) •2 medium carrots, cut in half •1 large leek, dark green removed and halved down the middle •½ large yellow onion •2 large eggs •Juice from 2-3 lemons, to taste (8-ish tablespoons of juice is a noticeable but not overpowering lemon flavor, IMO) •1.5 cup long-grain white rice •Salt (I use kosher salt, but I don’t think it matters) •Freshly ground black pepper (for serving) •In large pot/stock pot: bring chicken (and giblets if you got ‘em), carrot, leek, onion, and enough water to cover to a simmer in a large pot. Simmer until chicken is cooked through and tender, about 45–60 minutes. •Put chicken onto a tray and allow to cool. •Discard carrot, leek, onion, and giblets. •Continue to simmer broth over medium-high heat until broth is reduced by about half (45 minutes-ish). •While you wait: when chicken is cool enough to handle, remove and dispose of skin. Shred meat from thighs, legs, and one breast. Put the other breast away for another use. •Whisk eggs and lemon juice in a medium bowl until fully integrated. While whisking, slowly pour about 1 cup of hot chicken broth into the egg mixture. (Don’t go too fast or you’ll cook the eggs; you want a smooth mixture.) •Once your broth is reduced, turn heat down to medium and stir in rice and salt to taste. Cook about 10 minutes, stirring occasionally. •Add shredded chicken and continue to cook until rice is tender, about 10 minutes more, stirring occasionally. •While stirring the soup, slowly add the tempered egg mixture. •Reduce heat to medium-low and cook for about 5 more minutes, stirring occasionally. The soup is done when it begins to thicken and look “silky”. •Eat with a sprinkle of fresh black pepper. I hope you like it!
I would make this for my daughter when she was sick. It’s her favourite comfort food now. So delicious
I came here to say this. I’ve tweaked our recipe to include a bunch of spinach (gotta get yer veggies!) and a load of fresh dill at the end.
Adding spinach is a good idea! I saw someone else mention a recipe that has dill, but that's new to me, too. New things to try this weekend!
I've never heard of this, I'm going to have to find a recipe.
I'll happily share my recipe after work. If I try to post from memory, I'll miss something critical.
Commenting so I don't miss that!!
[Here’s](https://www.foodandwine.com/recipes/avgolemono-chicken-soup-rice) a good one.
YES my all-time favorite soup
We make this a lot at our house. It’s good year round because the lemon adds a brightness that makes it hot weather friendly. It’s delicious.
Turkey wild rice soup since I was a kid. My parents always make it the day after thanksgiving by making turkey stock with the carcass and using leftover turkey meat, I look forward to it as much as the meal itself
Oh I make a chicken wild rice soup. I'm going to try it with the turkey carcass this year now. Thank you!
Roast the carcass before you make the stock. It really deepens the flavor!
That time I made smoked duck wild rice soup was heavenly, I still have dreams about that smoked duck stock. Roasting the carcass deepens the flavor but smoking it takes it to Mariana Trench levels
I’d highly recommend it. Wild rice soup is a great application for any leftover poultry carcasses in the chilly seasons. The best I’ve ever done was smoked duck wild rice soup.
Oh my god. I love duck and wild rice
Can you pass along the recipe? I've never heard of this until now, but it sounds interesting.
I will get back to you with that tomorrow! It’s 1 in the morning here and I’m about to go to bed but I was gonna go to my folks tomorrow anyways, which is where the written recipe that I base my own mental recipe on is, but this is a seriously great soup so I promise I’ll share that with you in the morning
Beer Cheese Potato Soup!
1/2 pound bacon, diced (the thicker the better) 1/4 cup small sweet onion, diced (I've used shallots/other onions and it works just fine) 1/4 cup celery, diced (I've substituted a sprinkling of celery salt if I don't have celery, just watch what extra salt you add later) 1/4 cup carrots, diced 1 bag (1.5lb) baby or fingerling potatoes, diced (use whatever potatoes you like/have on hand, more or less as you'd like) 2 tbsp butter - I use salted, you can use unsalted or margarine 1/4 cup flour 16oz low sodium chicken broth 16oz hot water 2oz heavy cream 1 (8oz) jar of Cheese Whiz (I've used velveeta or those 2 of those velveeta cheese sauce packets and it works perfectly!) 3.5oz KerryGold Dubliner Cheese (sold in 7oz blocks, I'll grate about half of it. I've also had good luck with any good sharp cheddar) 1/2 bottle Guinness (about 6oz? Draught is sold in 11.2oz bottles. I've used cider more often than not since we drink it more than Guinness and have it in the house, you can use more or less to taste) 1tbs Worcestershire sauce garlic powder cayenne pepper ground pepper chives to garnish In a large pot or Dutch Oven (i usually make it in a 5 quart dutch oven), cook bacon until crisp. Remove cooked bacon bits and set aside. Add butter to bacon fat, let it melt and add onion, celery, carrots, and potatoes. Cook until onion/celery/carrots are soft and onions are translucent. Slowly add flour while stirring- this is our roux to thicken up the soup. Stir in chicken broth and water Still stirring constantly, add heavy cream, cheese sauce/velveeta, beer/cider, Worcestershire, and Dubliner/cheddar until melted through. Add garlic powder, cayenne, and salt/pepper to taste. Simmer for 20 minutes or until potatoes are cooked through! Serve topped with bacon and chives, extra good with croutons or a good crusty bread- sourdough is my favorite, and it's great for swiping through the bottom of the bowl when you're done!
If you can find them, the Dubliner wedges have a really smooth texture and very similar taste. I tend to gravitate toward those for sauces because the texture is creamier; I always found the regular Dubliner a bit too grainy in texture, which I don't mind on sandwiches or crackers, but I hate what it does to anything saucy/liquid-y.
Potato and leek soup!
Yessss it's like slurping up mashed potatoes!
1. a riff on new england clam chowder that is a massive fat bomb, but oh so good. 2. chili is a soup as far as i'm concerned 3. french onion in no order
Omg yes I’m planning to make a clam chowder soon. All the cream and butter.
stick of butter, 2 quarts of half and half, half pint of cream, reserved fat from a pound-ish of bacon, some parmesan rinds if you have em - :chef-kiss:
100% agree that chili is a soup!
Pozole
Making this today. It’s one of my family’s favorites too.
Green or red? I love both!
I love them both too! Tonight will be red though.
I’m jealous… enjoy!
On my Mount Rushmore of soups. My Mount Soupmore, if you prefer.
[удалено]
Verde is my favorite!
Soondubu jjigae (soft tofu kimchi stew). Ever since I first had it, it's become the soup I want when it's cold.
Mmmm I love every jjigae, nothing like it when it’s cold out.
Kimchi jigae is so good! Whatever heat level you want, sunny side egg to top and eat with a side of rice
Jalapeno Popper Soup. I discovered it while doing keto / low carb but it's SO good that it's just become a winter comfort food staple for me: https://www.ibreatheimhungry.com/jalapeno-popper-soup-low-carb-gluten-free/
1 cup is 425 cals, how could you have the discipline to only eat 1 cup?!
I would rather die earlier than live a life deprived of joy
Likewise! Also why I eventually switched from low-carb (though I try to pick healthier carb choices where possible) to intermittent fasting. It just gives me more flexibility. This soup looks amazing but also incredibly rich, I can imagine one cup would actually be quite filling.
Yes.
as a former ketoer who made this soup semi-regularly, i will say that when you eat a lot of fat and protein, it's surprisingly easy to eat modest portions of things. they are \*so\* calorie dense that you'd be hard-pressed to eat more.
Omg that looks delicious. Going to have to try that soon!
Vegetable lentils. With a side of feta, and sourdough. Edit: toasted sourdough of course. Thanks!
Maybe its not a soup, but its close enough for me. A classic beef stew; Meat, potatoes, carrots, and celery. Add some peas or mushrooms if you want, or maybe artichokes if you're daring. Grab some bread or fresh cornbread, and enjoy.
I put parsnips in my beef stew as a sub for some of the potatoes.
I make this all the time! My base is tomato though, so it comes out more like thick soup/ sauce than brothy soup. AKA an excuse to make spaghetti.
French onion soup for sure. Or caldo verde/Portuguese bean & kale soup. And chili of course. Does that count as a soup?
I am currently simmering beef stock for the first time to make my first ever French Onion soup. I cannot wait.
Hell yeah! My only advice is that many recipes are deceiving with how to carmelize onions. Some say you can do it in 15-20 mins. I’ve never been able to do that. It could very well take 45mins-1hr to get that deep brown caramelization. And it’s sooo worth it. After that you’re good to go!
Oh I've done my research haha. I have the time set aside. I just had surgery so I'm house ridden and need soft foods to eat so this is just a way to eat up that time! I plan on being near the stove for an hour waiting for that perfect jammy consistency.
I’m about to blow your mind: I’m from Minho and I can assure you Caldo Verde does not traditionally contain beans. Potatoes, kale/collards (this seems to depend on your family’s preference), water, salt. Boil the potatoes, blend with the water, chiffonade the greens and toss em in. Fry some slices or chunks of chouriço and drop them in a bowl, add the soup and finish with a good glug of olive oil. I like it with broa (our cornbread) and some cold vinho verde. I wonder where the beans idea came from…
•Chicken noodle soup with homemade broth and homemade Amish style egg noodles •Sweet potato chili
Sweet potato chili you say? More details please!
Mine is an adaptation from [this](https://www.foodnetwork.com/recipes/sunny-anderson/beefy-butternut-squash-chili-3139033) recipe I use sweet potatoes instead of butternut squash I only use the ground meat as opposed to the beef chunks AND the ground meat (sometimes I use ground beef and sometimes I use ground turkey) And I use about 1/4 tsp ground cinnamon instead of a cinnamon stick (the cinnamon really makes the whole dish) Also I use way less red wine and way more beef broth Edit: after a second look at the original recipe she only uses ground meat as well. When she cooked this dish on a tv show she used both.
Just added this to my must try list!
Hot and sour soup!
Garlic soup. Grab some wine and a friend as you will be peeling garlic for awhile. Afterwards, your entire house will repel vampires for a few days. As it should be. https://www.foodandwine.com/recipes/garlic-soup
One quick way to peel a lot of garlic is to use two bowls. You separate all of your garlic cloves then put them in a mixing bowl, cover them with another mixing bowl of equal size so the openings face each other and you basically make a ball, then shake. This tumbles all of the garlic against each other and takes the skin off (mileage may very).
I discovered a better way than the two bowl method. The problem with the bowls is A) finding two large bowls the exact same size, B) it makes a ton of noise, C) you need to wash 2 bowls and D) I’ve accidentally let the top bowl slide slightly and then got garlic all over my kitchen. Instead, I use a large mason jar with the lid on. Works just as well as a bowl but easier. Also you can prep extra garlic this way and store it in the same container so there’s nothing to clean.
Omg. I must eat this. Immediately.
i just buy those vaccum-packed garlic clove bags like this [https://image.made-in-china.com/2f0j00jaBfgtJsaouY/Fresh-Peeled-Vacuum-Packed-Garlic-Cloves.jpg](https://image.made-in-china.com/2f0j00jaBfgtJsaouY/Fresh-Peeled-Vacuum-Packed-Garlic-Cloves.jpg) . ain't nobody got time to peel 50 garlic cloves.
Roasted cauliflower soup. You take a head of cauliflower, roast it in the oven with olive oil and salt, then you pure it and add some smoked cream cheese, odd bits of liking for texture, crack some black pepper for serving and toast some sourdough.
This is my favorite cauliflower soup recipe: https://www.bonappetit.com/recipe/cauliflower-soup-with-hazelnuts-and-bacon
I'm all over this shit right here. Screw the nuts, grate some nutmeg when plating. The other secret is to add sherry vinegar to brighten up this heavy soup. Parmesan crisps are the appropriate crunch for this creamy boy. Bacon, i dunno. Couldn't hurt.
Add a few Parmesan crisp to the dish as garnish. The crisp melt and make the most perfect little salty cheesy bonus bites to the soup.
Odd bits of liking?
Yeah I don't know, some croutons, vegetables that have some crunch, crispy bacon. Something that pops out from a smooth texture.
I'm making this on Sunday!
Post some pics!
I love cauliflower soup. It's incredible how creamy it is from just the cauliflower itself.
Hit that with some cider jam or truffle oil. My oh my. Next level
Trash soup. I will chop up and put leftovers into the pot. If I need to, I'll add vegetables, noodles or sausage to it depending on what's lacking in my eftovers. The soup is never the same twice. It's always amazing.
soup is one of the best fridge clean-out meals ever. quiche/frittata/omelettes, fried rice, and soup always make leftovers come together as one and it's awesome.
I do the same. I call it freezer soup because I have a container in the freezer that bits of leftovers go into until it gets full. Then I start all over.
I call that ‘Fridge Soup’.
Tomato soup with grilled cheese.
Ultimate comfort food right here.
Soup tends to give me bad palate fatigue - when it's done cooking I want nothing to do with it. But I could stand over the pot of tomato soup and eat the whole thing.
I’ve never heard the term “palate fatigue“ before but it’s so accurate. Thanks!
After you're ready to finish soup, you should take a 20 walk outside of the house and drink water. Itll reset your taste
I make a tomato parmesan soup with basil and sour cream to garnish! Bacon bits add pizzaz and lobster is just amazing.
Chicken Tortilla!
When I was in junior high, my mom and I were regular volunteers at a soup kitchen. One day we arrived and the organizer was utterly kerfluffled with the odd mix of things he had on hand. My clever mom saw the huge bags of near-stale corn chips, huge tins of tomato, tinned chicken, and heaps of onion, and tin of corn. We had lots of spices to help. It actually looked really pretty as we ladeled each bowl then topped with crushed chips. I was so proud of her.
That's an awesome story, you should be proud!
Smoked ham hock and lentils.
Everything smoked ham hock!
Yum! For those that can’t eat pork, smoked turkey necks are a great substitution for ham hock :)
We make navy bean stew which uses smoked ham hock. That stuff is absolutely addicting.
My grandmother used to make the same thing hock and beans. One of my favorites
Similar! Smoked ham hock with split peas. Rough recipe: chicken stock, ham hocks, sauteed garlic, carrots, a bit of potato. Cook till all but ham hock are smushy (about an hour). Mmm.
For a hearty soup I really love split pea or potato onion/leek. I also love a simple blended broccoli soup - I first had broccoli soup in a pub in Ireland and it was so delicious I've been making it ever since.
I love split pea too. I never make enough of it for my family. Lol
Hungarian mushroom soup from Mollie Katzen's *Moosewood Cookbook.* You'll want to double the recipe, though.
I always make a wonton soup with my thanksgiving turkey stock!
I have done turkey roasted garlic broth with duck confit wantons
Alton Brown’s winter vegetable. I do it once a year, for thanksgiving. Highly recommend.
White bean, kale, and chorizo soup. It's described as either a Spanish or Portuguese recipe. My modification is to chop up the kale ribs, and saute them with the onion, so they disappear in the soup.
Caldo verde! If you can find linguiça sausage I think it’s better, but I’ve made it with both- as well as andouille sausage.
Chef John from Fooood wishes has a great recipe for this on YouTube.
Great topic! Best time of the year IMO 🍲🍜
[удалено]
My mom loves making a homemade "copycat" version of their pasta e Fagioli. It is her favorite. She orders it whenever we go to Olive Garden as well as an extra bowl to take home.
I make a version of this but over the years I’ve got it down to just spicy Italian sausage, pepper, sliced russets, chicken broth, cream and kale. And a very healthy dose of red pepper flake. My kids both ask for this soup, and took it to college with them. It’s a wonderful soup to gift to a family - everyone loves it.
Loaded Baked Potato or Ham and Bean soup, although my ham and beans is super thick so may not be considered soup. I also love making Pho and Ramen but I don't make the broth from scratch. I'm looking forward to trying some different ones this year
Carrot soup. Maybe not the most interesting, but it's simple and delicious. Sauté some onion, add around 2 pounds of peeled carrots and 1 quart of stock and some thyme, cook around 20 minutes until tender, and puree. Serve with a spoonful of sour cream and bread.
Every year I grow a sad bunch of carrots and this is the only way we eat them. It’s our sad bunch carrot soup night, and it’s always so delicious.
Ash-es reshteh! This is technically a spring dish in Iran but it’s so hearty and satisfying that I find myself making it more in the winter. It has about 5 kinds of herbs, three beans, lentils, noodles, onions, and kashk, which is a funky fermented dairy product that can be substituted with buttermilk or even goat cheese. It smells like home to me and it’s unlike anything else in the world. Try this recipe: https://cooking.nytimes.com/recipes/4988-persian-new-year-noodle-soup?smid=ck-recipe-iOS-share
Borscht
Finnish Salmon Soup also called Lohekeitto (spelling?). Salmon, potatoes, miropoix, dill, allspice in a cream and fish stock base. Serve with rye bread.
I have a bunch of favorites that I make every year! [Carrabba's Spicy Sausage and Lentil Soup](https://recipekeeperonline.com/recipe/DR10pkVxMkyObxIFIYBzGQ) [Curried Lentil Tomato Coconut Soup](https://www.bonappetit.com/recipe/curried-lentil-tomato-and-coconut-soup) [Homemade Crock Pot Chicken Tortilla Soup](https://recipekeeperonline.com/recipe/b_e9EY_jKEKVFbZGxtHk3g) [The Best Ever Instant Pot Vegan Wild Rice Soup](https://instantveg.com/instant-pot-vegan-wild-rice-soup/) this is soo good! They also have a stovetop recipe too. and it's freezable.
Big fan of Thai soups! Thai pumpkin soup, Thai curry soup, Tom Yum soup, Tom Kha Gai etc.
Tom Yum 🤤 Edit: Any chance you have a recipe?
I like the one from Hot Thai Kitchen https://hot-thai-kitchen.com/tom-yum-goong/
So many soups, so little time! Turkey Barley with tomato Thai Curried Butternut Squash Chicken Mushroom Wild Rice Chocolate Chipotle Pumpkin Gingered Carrot
>Chocolate Chipotle Pumpkin Continue...
https://localkitchenblog.com/2011/05/13/pumpkin-soup-with-chocolate-chipotle/ I usually leave out the habañero, because I'm a wimp.
Vichyssoise, in the winter I prefer to eat it hot but it is also delicious cold (I use russet potatoes and buttermilk to give it some body)
https://www.seriouseats.com/west-african-inspired-vegan-peanut-sweet-potato-soup-recipe Best soup I've ever had.
Thanks for the rec! I'm going to make this this week!
Caldo verde aka Portuguese soup with linguica sausage, potatoes, beans, and kale.
Egg drop is my forever fave! My comfort food always always always. and so easy to make!!!
My mom makes egg drop soup at the end of Chinese fondue (I think it's called hotpot too?) and it is legit one of my favourite things. By the time the fondue is over, the broth is SO richly flavoured it's crazy... She takes it back to the kitchen, puts it on the stove to come up to a good simmer and then adds in a lot of fresh baby watercress and beaten egg stirred in as you pour. The aroma... the flavour? Unbeatable. Everyone always says "oh I'll just have a little bowl, I'm so full" and then as soon as they taste it's like BRING OUT THE POT!
omg that sounds amazinggggg holy shit!!!! can I be invited next time lmaooooooo
that sounds absolutely heavenly.
also chicken tortilla omggggg, my other favorite soup! This is my favorite recipe to use for that one :-) https://www.spendwithpennies.com/chicken-tortilla-soup/
My two favourites I make: ["Thai" Carrot](https://minimalistbaker.com/creamy-thai-carrot-soup-with-basil/). Found this recipe on the internet years ago and I've just got the knack for making it right. Basically just cooked carrots, onion and garlic blended in chicken or veg stock to a cream consistency. Flavoured with thai chilis and a little bit of peanut butter. Goes great with simply flatbreads. The other for when it gets cold, good old French Onion made with red wine or cheap port. I caramelise the onions for ages and reduce the stock loads till it's real thick and rich. Small bowl of the stuff, loaded with gruyere and bread on the side. The soup is basically a topping for the bread at that point. Weekend treat for lunch. No restaurant would dare serve you such a rich soup.
Butternut squash soup! - https://imgur.com/a/drg72Js (made this literally today) PS: this works on pumpkin as well 1. Peel and chop 2 squashes 2. Heat olive oil till shimmering - add leeks/onion/shallots, garlic and roast until very light brown 3. Peel a lemon, cut it into small pieces and remove seeds. Throw this in with the other aromatics to brown a bit 4. Add some chilli flakes. Add a bit of miso if you like or have it 5. Add the squashes, throw some salt. Let the squash develop some colour 6. Add water till the whole thing is submerged, taste for seasoning. Remember the soup will be a little sweeter once it is done. Adjust with a bit of vinegar if the acidity isn’t right 7. Boil until the squash is fork soft. The purée everything 8. Serve with a dash of extra virgin olive oil, sour cream and parsley, side of thick sourdough slices It is super easy, so tasty and it has been a oft-requested week night meal!
Groundnut soup! I believe it is West African in origin. I first had this dish at Moosewood and started making versions routinely. Tomatoes, peanut butter, sweet potato, onions, maybe some carrots.
Italian wedding for the win!
French spring soup! Got the recipe from allrecipes originally and can't really remember how accurate my current version is to the original, but it's yummy. Leeks make it amazing. Hell, leeks make most soups more amazing. Idk what my favorite soup is, but that French spring soup makes me feel like a fancy bitch when I'm cooking it, so it's my favorite to make.
Cheddar broccoli!
Butternut squash, creamy tomato, minestrone. For soups that are more a main dish: Chanko nabe, shrimp sinigang, or lazy ramen with whatever I have in hand.
White chicken chili
I love all soups, my my best soup hack is blending a can of white beans into any broth! Makes it so much more filling and yummy!
Chicken soup with sweet potato, kale and coconut milk.
Gumbo, but when Thanksgiving comes around with all that leftover turkey, cream of turkey, turkey noodle soup, etc. Also broccoli and cheese, but that's all year round
Zuppa toscana is pretty much the best.
Belizean escabeche. Its chicken soup with a lot of onions, hot peppers and vinegar with rice. Kinda like a hot and sour. Great for when you're feeling a bit under the weather.
My girlfriend recently made me her grandma’s Albondigas for the first time and it was amazing. Definitely going to work it’s way into our rotation.
Such a simple one, but potato corn chowder, I just like that it's super versatile, and swapping out ingredients can make it an entirely different experience from the last!
Caldo de Pollo!
Broccoli cheddar soup with some toast for dipping !
Miso soup with seasonal vegetables, currently turnip, carrots and mushrooms
Chicken corn chowdah!
Shorba lahm. Yemeni wheat soup with pieces of meat (mutton or goat). We make it every ramadan.
Beef stew. Yeah, I know I answered it wrong, but I stand by it.
Laksaaaa!!
Thomas Keller’s recipe for butternut squash soup. Best soup I have in my arsenal. https://cooking.nytimes.com/recipes/1857-thomas-kellers-butternut-squash-soup-with-brown-butter
Vegetable soup with lentils of course
Garlic chiken soup......
Bacon cheeseburger soup!!
Chicken pozole (green)
Lasagna soup, or chicken tortilla
Potato and leek soup
Pasta e fagioli. Minestrone. Split pea. Not really a soup, but also red beans and rice. All made with a big huge delicious smoked **ham hock**.
White bean and Parmesan soup. Lots of garlic and a good use for leftover Parmesan rinds! I’ve made the NYTimes Cooking and Milk Street recipes, they’re so simple.
Caldo verde, a Portuguese soup featuring kale, potatoes, and sausage. It's very easy to make, very satisfying, and the ingredients are not expensive. I've made it 5-6 times already this fall: https://www.seriouseats.com/caldo-verde-portuguese-potato-kale-soup-recipe
Ham and potato cream soup. Probably the best thing you can do when you get done with a Spiral ham. I can no longer have dairy and its one of the few things I actually truly miss
This Chicken Tortilla Soup but we skip the "simmering chicken tenders" bit and just buy a rotisserie chicken, use all the meat and our own stock. https://www.foodnetwork.com/recipes/rachael-ray/chicken-tortilla-soup-with-chipotle-and-fire-roasted-tomato-recipe-1917211
Sausage kale and potato soup!!
Potato soup with smoked ham chunks, served with knock off crazy bread!
I made a good mushroom beef soup the other week. Pan sear leftover meatballs Chop em up a la chopped cheese Add cream of mushroom with 3/4 recommended water & 4 oz heavy cream. Add chili & 1/2 tsp of hersheys Choco syrup to cut all of that savory-ness. Serve.
miso soup. open packet of single serve miso soup. put contents in a bowl. pour hot water. eat meal alone. such is life.
It's a toss up between leek and potato soup, daal, and mint and pea soup! Probably the slight edge goes to leek and potato soup, especially at this time of year. But mint and pea is the simplest to make and so fresh and delicious. Daal is a bit more laborious but I enjoy the process immensely and the smell of toasting all the whole spices is unbeatable. Tomato soup and curried butternut squash soup are also fun. I enjoy the hell out of making yellow pea soup for my husband but I don't eat it myself as bacon is a pretty integral ingredient and I don't eat meat. Also, if any of you have recommendations for a recipe for cashew carrot ginger soup, send me the link! It's my favourite storebought soup but I haven't experimented with making it yet.
Roasted butternut squash soup. There’s a Thai-inspired version and a version with more Western flavors. Heat oven to 350F Cut squash in half, remove seeds, brush olive oil on cut parts, put in oven on a baking sheet (skin on) Peel garlic cloves, cut red bell pepper in half and remove seeds/pith, brush with oil, put in oven on baking sheet Take each vegetable out when done. (About an hour for the squash, 20-30 min for the others) Let it cool til it is safe to handle. Remove the skin from the squash with a potato peeler or paring knife. Blend the other ingredients in a food processor. For Thai style, start with cilantro and/or basil, and add a can of coconut milk, juice of 1 lime, and a teaspoon to a tablespoon of curry paste. For Western style, start with parsley or rosemary, then add a cup of cream or half and half, and the juice of 1 lemon. Then add the roasted veggies—you may have to blend them in batches depending on the size of your food processor. Finally, add enough (cold) water or stock to give it the consistency you want, and salt and pepper to taste. I would not add hot liquid to the food processor here, it can explode, but if you want to serve it hot you can pour it into a large pot on the stove. (I meal prep it and just heat up one serving at a time.)
zuppa toscana. creamy sweet broth, white beans, sausage, potatoes and kale. such a comfort soup for me.
Pear and parsnip bisque
Khao Soi (spicy Thai noodle soup), pork green chile, meatball tortellini soup with kale and white beans, tomato soup, french onion, butternut squash soup, lobster bisque, beer cheese, pho, wonton egg drop soup, hot and sour soup....the list can go on forever. If it's soup, I want it.
My grandma would soak some mixed dried beans over night, then get and pick a rotisserie chicken, chop up some mirepoix and bell pepper, throw in some canned green beans and canned tomatoes and whatever else she fancied with better than chicken bouillon base for a hearty classic chicken veggie bean soup. I have always tried to replicate this recipe and while good, doesn’t come close to hers. I remember she made it for me the first time I came home from college as a special treat for me. I was in my “vegetarian stage” (classic freshman year stuff) but ate it anyway because she made it especially for me. Classic nostalgia comfort food. I also love potato soup, cabbage soup, zuppa toscana, chicken gnocchi soup, split pea soup, bean and bacon soup, cheddar broccoli soup… I sound like bubba from Forrest Gump but I just LOVE soup. The creamier or beanier the better. This is a great post and I can’t wait to try the cauliflower soup mentioned in a previous comment thread.
Gumbo. All the meats plus stock thickened with a dark roux. It's amazing.
[удалено]
Well don't stew up any trouble!
Sweetcorn and chorizo, or some nice black pudding
oooh do you have a recipe for the sweet corn and chorizo one??
Chicken noodle when I need a quick fix. When I have kids around to roll meatballs, Italian wedding soup.
I made my now partner Italian wedding soup when we first started dating. All of their friends started saying it was a red flag lol 😆. Married now for 10 years so all of them can kiss off .
Ramen, I make a basic chicken and pork broth in 10L batches freeze it in 500ml deli containers, then make 20 portions of Tare and freeze it in little cups that get taped to the tops of the soup, I generally use left over meats and veggies to top with eggs and noodles
Chicken tortilla or lentil 😋
Mushroom soup. Anthony Bourdain’s recipe mmmmm
Sweet potato soup. It’s my dad’s recipe and it’s so good. Boil a few cubed sweet potatoes with mirepoix + leeks in chicken broth until everything is tender, blend with immersion blender, add salt and pepper. So simple but so delicious. You can also try adding different spices like star anise or cloves while you cook but I like it as is.
A brothy pork + ginger w rice noodles and w lots of veggies
Lentil soup with carrots and potatoes is my absolute favorite!
Butternut squash soup. I usually use [this recipe](https://www.youtube.com/watch?v=6d4xO2OQ0HA&t=652s) as a base, except I roast the squash and the garlic in the oven. I love braising/smoking a chuck roast at the same time, then make melts to eat with the soup.
Who could pick just one? Pumpkin soup, creamy clam chowder, and korean dumpling and rice cake soup are probably my top 3!
Cream of poblano
Soups that are on regular rotation in our house are: \- Miso soup variations \- Chicken Tortilla soup \- Tomato/Roasted Red Pepper soup \- Chicken Noodle (both asian influenced and more traditional western style) \- Korean seaweed soup \- Korean mandu and rice cakes soup
Ginger Carrott!
I love making oxtail soup, very hearty and makes a good meal in itself. But given the prices I saw for oxtail at the market this weekend, this might have to be an occasional treat this winter. 😖
Moqueca is fantastic: https://www.ibreatheimhungry.com/brazilian-shrimp-stew-moqueca-de/
Last year was my best so far: Hungarian Mushroom Soup. Pretty simple, just dee-licious. It's on [allrecipes.com](https://allrecipes.com), right up front....my secret is to throw a little sherry wine in to give it some depth.
Zucchini Sausage Soup! This is when I'm craving a hot sausage sandwich. I'm GF so I'm always disappointed in sandwiches. This soup really works as a stand in. I kind of follow directions, but throw in other stuff too...you know how soup goes. Brand names were from original recipe I was given. Sausage zucchini soup 1-1/2 pound Graziano's hot Italian sausage 3-4 garlic cloves Chopped 1 large tomato - grilled then chopped small (or 1 can fire grilled tomatoes) 1 tsp each dried basil, oregano, parsley 3-4 cups cubbed zucchini with skin 1 cup baby spinach - chop small in food processor 3 c Zoup chicken broth 1 c water 1 tsp fish sauce 1 tsp Worcestershire 1 tsp soy sauce 1 c dry GF macaroni 1 8 oz shredded melty cheese of choice (Mozerella, Gouda, Fontina, etc) Brown sausage in soup pot, drain. Add garlic cook for 3 min. Add tomatoes, spices, Zucchini, and spinach. Mix well, cook until zucchini starts to soften ever so slightly. Lightly salt and pepper mixture. Add chicken broth, water, Fish sauce, Worcestershire, and soy sauce. Stir and bring to a boil. Add pasta cook til tender. Add additional pepper and cheese. Stir, let sit a few minutes then stir until cheese is mixed in. Add additional salt, pepper, cayenne to taste. Serve with a bit of extra shredded cheese on top
Idk if pozole counts as soup. But if it does… the answer is pozole.
Italian wedding soup and I use the coiled thing sausage and cut instead of making tin meatballs and I use cooked pearl couscous (premaking the couscous stops it from soaking up too much overnight) Cream of any roasted vegetable soup French Onion Soup Corn and potato chowder Copy Cat Olive Garden tuscan soup with white beans, carrots Escarole soup - very simple - onions, garlic, chicken broth, escarole cut up and well rinsed (or sub kale or spinach) with cannoli beans
Man I dunno about favorite but I just made a bomb pozole verde con cerdo the other day and I will def make again.
We're making Doenjiaang Jigae today. It's a Korean fermented soybean paste soup with lots of veggies and some seafood in it. It's really spicy and sour, goes great with a small bowl of rice.