Anyone know any good soup recipes?

I have to make a soup for my home ec exam practicals. The thing is, and this is going to make me sound really full of myself, but i wanted to do something a llittle more challenging. So i was wondering if anyone knew any interesting recipes for soup?Anyone know any good soup recipes?
Roasted Tomato Soup with Croutons





For the soup:


12 large (about 4 pounds) tomatoes, stemmed and quartered


1/2 cup extra-virgin olive oil, divided


1/4 cup good-quality balsamic vinegar


12 large garlic cloves, peeled


Salt


1/2 teaspoon freshly ground black pepper


1 cup chopped yellow onions


2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish


2 cups cold water





For the bruschetta:


1 loaf country-style bread


Extra-virgin olive oil


Salt





Preheat the oven to 500 degrees F.





Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.





Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.





In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.





Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.





Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves.Anyone know any good soup recipes?
2lbs ground beef or chicken (your butcher can grind the chicken)


1 large onion grated


9 peeled diced potatoes


1 bag of carrots peeled and cut


2 cans of whole ker nel corn drained


1 can of green peas


2 lg. can of diced tomatoes


1tbs of salt


1 tbs of pepper


1 cup of alfabet pasta brown ground beef drain fat add tomatoes plus 2 cans of water add all your vegies when soup is almost done add pasta best homemade ever
White bean chili is good. It has marjoram (which is one of my favorite spices). Cooked chopped chicken, chicken broth, white beans, chopped green pepper, chopped jalapeno.





Good luck and I hope you find something to wow your teachers.
Minestrone





2 tbsp olive oil


1 small onion , finely chopped


2 tbsp tomato pur茅e


300g frozen mixed vegetables (including peas, sweetcorn, carrots and broccoli, but not the chunky stewpacks)


700ml hot vegetable stock


175g small pasta shapes, such as conchigliette


220g can baked beans


grated cheddar , to serve





Heat the olive oil in a saucepan over a medium heat and gently fry the onion for a few minutes until it starts to soften. Stir in the tomato pur茅e, then tip in the frozen vegetables and pour in the stock.


Bring to the boil, add the pasta and stir. Cover and simmer for 12-14 minutes or until the pasta is cooked.


Stir in the beans and heat through, then taste for seasoning. Serve hot, with a bowl of grated cheddar for sprinkling over the top.
I have a potato and Sausage Soup that will knock their shoes off.





8 medium potatoes sliced 1/4 inch


2 pounds of breakfast sausage %26amp; 1 large sweet chopped onion cooked and drained


6 pieces of bacon fried and drained then crumbled


2 large containers of chicken stock


1 pint of heavy cream


1 bunch of Kale or 1 bag of baby spinach





Cook your bacon and set aside to drain. Cook your sausage and onion in the bacon drippings and drain. Add the chicken stock, salt and pepper to taste and add the potatoes and let cook for 20 minutes. Add the crumbled bacon. Add the heavy cream and Kale or spinach and let simmer for 5 minutes.





Great with crusty bread for dipping!
OH thank for wasting my time.


veggie soup





what size of your exam..??


how much time to experiment..??


I have had many soups that were hardy and so flavorful..


the best I remember was about 4 years ago


A wonderful New England clam but the Italian spices and the smooth cream was duh was delicious...


I have done a crock pot several times but I think the chief used fresh herbs.. it had extra butter and sour cream..in adition to the heavy cream...Just don't over power the clams..
potato soup- 4 cups diced potato peeled , 2 cups diced carrots,1 cup diced onion 1 cup diced celery





saute onion, celery in butter, olive oil or just chicken broth need to get it limp and translucent


add potato and carrot saute for a few mins= add two tablespoons flour coat the vegs with the flour add 2 quarts


chicken stock-simmer for 30-45 mins


add 4 oz can mushroom slices heat through, sprinkle with fresh basil if available-don't puree serve as is oh yes add salt


to taste- we don't use it but most people do
Taco Soup





2 pounds ground beef


2 cups diced onions


2 (15 1/2-ounce) cans pinto beans


1 (15 1/2-ounce) can pink kidney beans


1 (15 1/4-ounce) can whole kernel corn, drained


1 (14 1/2-ounce) can Mexican-style stewed tomatoes


1 (14 1/2-ounce) can diced tomatoes


1 (14 1/2-ounce) can tomatoes with chiles


2 (4 1/2-ounce) cans diced green chiles


1 (4.6-ounce) can black olives, drained and sliced, optional


1/2 cup green olives, sliced, optional


1 (1 1/4-ounce) package taco seasoning mix


1 (1-ounce) package ranch salad dressing mix


Corn chips, for serving


Sour cream, for garnish


Grated cheese, for garnish


Chopped green onions, for garnish


Pickled jalapenos, for garnish





Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.