Your best soup recipes

[Joanna71985]

Hey DISers, I need your help. Every year my family has an annual soup party. However, this year I am drawing a blank on what soup to make. I really want it to be good. So, if you can, would you mind pointing the way to good soup recipes? It would be a big help. Thanks!

 

[FluffyPumpkin78]

I make this all of the time and it is really good! After the holidays, I use leftover ham instead of the chicken

Cheese Chicken Chowder



2 cups chicken broth

2 cups cooked potatoes, diced

1 cup carrot, diced

1 cup celery, diced

½ cup chopped onion

2-3 cups shredded cheddar

¼ cup flour

1 ½ tsp salt

¼ tsp pepper

¼ cup margarine

2 cups milk

2 cups cooked and cubed chicken



In a pan bring broth to a boil, reduce heat and add veggies and s&p. Cover and simmer for 10 mins. In a small sauce pan melt margarine, add flour and mix well. Gradually add milk till smooth. Cook over low heat, stirring till thickened. Add cheese to melt. Combine cheese sauce, chicken and broth mixture. Heat through

 

[Pea-n-Me]

This is from the Bravo TV series, Top Chef. It was the winning recipe one week. I haven't made it yet, but I hope to soon. Mushroom is my favorite soup. You can leave the nuts out if you prefer.

Chef Elia Aboumrad

Portobello & Button Mushroom Creme with Pecans
Serves 4-6

Ingredients:
1 pound button mushrooms, sliced
3 Portobello mushroom caps, cut into cubes
4 1/4 cups heavy cream
2 cups chicken broth
3 tablespoons olive oil
1 tablespoon butter
1 cup chopped pecans, toasted
2 tablespoons chopped chives
Salt and pepper for seasoning

Directions:
1. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add button mushrooms and cook, stirring occasionally, until beginning to soften. Season with salt and pepper to taste.
2. Add cream and chicken broth to mushrooms and bring to boil. Reduce to a simmer and cook for 20 minutes. Cover mixture and continue to simmer for 20 minutes longer. Remove from heat and let stand covered for 20 minutes. Strain mixture, discarding mushrooms and reserving cream mixture.
3. Meanwhile, in a small skillet, heat 1 tablespoon olive oil and butter over medium heat. Add Portobello mushrooms and cook until beginning to soften. Remove from heat.
4. To serve: Warm cream mixture if necessary. Divide between bowls and top with Portobello mushrooms, pecans and chives. Serve immediately.
__________________

 

[candykisses]

This is the soup I'm asked to make when we have a soup and salad at work.

Sausage Soup

1 1/2 lb sweet sausage
1 lg diced onion
1/2 diced red or green pepper
8oz sliced pepperoni - quartered
1 20 oz can diced tomatoes
1 20 oz can of water
2 - 3 cans beef broth
1 16 oz pkg Ditalini or Tubettini
Salt and pepper to taste

In a soup pot cook sausage. Add onion and pepper, cook until soft. Drain. Add tomatoes, water, broth and pepperoni. Season to taste.

Cook pasta according to directions. Drain and keep seperate from broth.

 

[Cool-Beans]

Open can

Pour in pot

Add water

Heat and stir.

 

[minnieandme]

Open can

Pour in pot

Add water

Heat and stir.

ITA

 

[Liberty Belle]

My favorite soup I make is just kind of thrown together. Into the pot goes:

cabbage
zuchini
broccoli
carrots
onion
potato
garlic
fat free beef broth
tomato sauce
salt
pepper

 

[Fairy Dust]

You don't have to add water in my recipe!

Open can

Pour in pot

Add water

Heat and stir.

 

[WNDMom]

Baked Potato Soup

I peel about 9 white potatoes. Chop them and boil until soft.

As the potatoes are boiling, I melt butter and cook flour with it for about 5 minutes. Then I add milk (probably 2-3 cups). I cook this mixture on low until the potatoes are done.

Then, I drain the potatoes, pour the milk mixture over it, and bring it to a boil. Also, I usually add a dab of sour cream and a handful of cheese. Sometimes I crumble a few strips of bacon and add to the soup as well.

Salt to taste.



Easy Vegetable Soup

1 lb ground hamburger, browned with 1 medium onion.
2 15 oz cans tomato sauce or diced tomatoes
1 can Rotel
2 cans Veg-all
1 can Minestrone Soup
1 can Ranch Style Beans


Cook this on medium for 45 minutes. It's easy and has always been a crowd pleaser for me. I mix up the add ins depending on my mood. Sometimes I want just potatoes, corn, and beans, so that's all I add.

 

[Jessie's Girl]

Thanks exactly what I was going to post

 

[Joanna71985]

Wow, these sound good. I'm going to have trouble picking one to use.

 

[SillyMe]

I make this all of the time and it is really good! After the holidays, I use leftover ham instead of the chicken

Cheese Chicken Chowder



2 cups chicken broth

2 cups cooked potatoes, diced

1 cup carrot, diced

1 cup celery, diced

½ cup chopped onion

2-3 cups shredded cheddar

¼ cup flour

1 ½ tsp salt

¼ tsp pepper

¼ cup margarine

2 cups milk

2 cups cooked and cubed chicken



In a pan bring broth to a boil, reduce heat and add veggies and s&p. Cover and simmer for 10 mins. In a small sauce pan melt margarine, add flour and mix well. Gradually add milk till smooth. Cook over low heat, stirring till thickened. Add cheese to melt. Combine cheese sauce, chicken and broth mixture. Heat through

That sounds soooo good.

 

[Soubrette]

SIMPLE TOMATO SOUP

1/4 cup chopped onion
3 T butter
3 T flour
3/4 t salt
1/4 t pepper
1 cup milk (whole milk or half & half) I used the half & half.
4 cup tomato juice
Bay leaf


Make as you would a white sauce from the first 6 ingredients----then slowly stir in tomato juice. (I added 1 cup at a time and brought each cup to a boil before adding more. I also cooked the onions in the butter well before adding other ingredients).

Cook until thick and bubbly, add bay leaf and simmer 1 minute. Remove bay leaf. Garnish with parsley.

 

[Missy1961]

Here's my favorite. It's very easy, just about fool proof!
MANHATTAN CLAM CHOWDER

¼ cup margarine (1/2 stick)
1 small onion, chopped (about ¼ cup)
2 cans (8 oz. each) minced or whole clams
2 cups chopped potatoes
1 cup water
1/3 cup chopped celery
1 can (14 oz.) crushed tomatoes or 1 can (16 oz.) whole tomatoes or 1 can (14.5 oz) tomato sauce (I prefer crushed)
Salt
Pepper
Thyme
Frozen vegetables—I use peas & carrots or mixed veggies (corn, green beans, peas & carrots)


Cook onions in margarine until tender. Drain clams, reserving liquid. Add clam liquid, potatoes, water & celery to onions. Cook until potatoes are tender, about 10 minutes. Add clams, tomatoes (if you use whole tomatoes, don’t drain them), salt, pepper, thyme & frozen veggies. Heat to boiling, stirring occasionally. I usually simmer it a little while, maybe a half hour.

 

[clh2]

This is a recipe I discovered this winter. We had it often, because is it just darn good, quick, and oh so simple to make:

Chicken Salsa Soup

2 quarts water
3 tablesoons chicken soup base** see notes below
1 lb chicken (cooked and diced)
1 heaping tablespoon chili powder
2 11 oz cans whole kernel corn, drained
1/2 red pepper diced
24 oz. chunky garden style salsa ** see notes below
optional - topping things

Directions: In a large sauce pan add all the above indgrecients, Simmer for 6-8 minutes until the peppers are cooked.

When serving: Top each serving with stuff i.e. crushed tortilla ships, grated cheese, sour cream, peppers, or anything else that you like on your tacos!

**Just a couple of quick notes - if you don't have chicken soup base, use the # of chicken boullion cubes the jar says to make 2 qts, or just use the Swanson chicken broth,

**We don't add the red pepper, because I'm not a fan of peppers added to anything except salsa (odd-yes, but that's just me!)

**Use whatever type of salsa you would use if you were having chips and salsa, we prefer a mild salsa.

 

[suzimar57]

avocado soup

2 ripe avocados
1/2 cup lemon juice
1-1/2 cups chicken broth
3/4 cup heavy cream
salt, pepper to taste

mash avocados, dip in lemon juice (to prevent browning) - season with salt, pepper - place in saucepan, add chicken broth, blend together - heat over low heat 10 minutes - add cream, simmer 2 minutes more - serve!

 

[Figment22]

This one's my favorite. It's yummy and easy:

Potato Corn Chowder

1/2 cup celery, chopped
2 green onions, sliced
2 Tablespoons butter
2 chicken flavored bouillon cubes
2 cups water
1/8 teaspoon pepper, optional
1 cup mashed potato flakes
1 15 oz. can whole-kernel corn, drained
1 cup half and half
crumbled bacon

In a large saucepan, cook and stir celery and onions in butter until tender, but not browned. Add water, bouillon cubes and pepper. Cook over medium heat until bouillon is dissolved, stir frequently. Remove from heat, stir in potato flakes and corn until well blended. Add half and half. Heat gently and stir frequently. Do not boil. Fry bacon until crisp. Crumble bacon and add to soup.