Soup recipes?

does anyone have any good soup recipes? i just got major bracework done, and my mouth is SO sore. is there anything worth trying? and can you write a recipe?





thanks everyone!Soup recipes?
Totilla Soup


6 corn tortillas (6 inch), divided


1-1/2 tsp. oil, divided


1/2 lb. boneless skinless chicken breasts,


cut into bite-sized chunks


2 cans (14 oz. each) chicken broth


1 cup TACO BELL庐 HOME ORIGINALS庐 Thick 'N Chunky Medium Salsa


1 cup frozen corn


1 cup KRAFT Shredded Cheddar Cheese


PREHEAT oven to 400掳F. Cut 2 of the tortillas into strips; toss with 1/2 tsp. of the oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.





MEANWHILE, finely chop remaining 4 tortillas. Heat remaining 1 tsp. oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; reduce heat to medium-low and simmer 15 min.





LADLE soup into serving bowls; top with cheese and tortilla strips.





Creamy Turkey or Chicken Soup


1/2 cup chopped onion


1 cup chopped red pepper, divided


2 Tbsp. butter or margarine


4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed 1 can (14.75 oz.) cream-style corn


2 cups chicken broth


3/4 cup milk


2 cups shredded leftover cooked turkey COOK onion and half of the red pepper in butter in large saucepan on medium heat until tender, stirring frequently. Reduce heat to low.





ADD cream cheese; cook until melted, stirring constantly. Add corn, broth, milk and turkey; mix well.





COOK until soup is heated through, stirring occasionally. Serve topped with remaining chopped red pepper.





French Onion Soup


2 Tbsp. margarine or butter


3 large Spanish onions, peeled, sliced


1 can (14-1/2 oz.) beef broth


3 cups cold water


1 bay leaf


6 slices French bread, toasted


1 cup KRAFT Shredded Swiss Cheese


1/4 cup KRAFT Grated Parmesan Cheese


MELT margarine in large skillet on medium heat. Add onions; cook about 15 minutes or until golden brown, stirring frequently. Add broth, water and bay leaf; stir. Cover; simmer 15 minutes. Remove and discard bay leaf.





PREHEAT broiler. Ladle hot soup evenly into 6 ovenproof bowls; top each bowl of soup with a toast slice. Sprinkle evenly with cheeses.





BROIL 5 to 10 minutes or until cheese is golden brown.Soup recipes?
Ouch! You'll need something soothing and gentle, without much chewing. Here are a couple of easy soups that might fit the bill:





Chicken Noodle Soup





1 yellow onion, diced


2 stalks celery, chopped


2 carrots, peeled and sliced


1 clove garlic, minced


1 can white meat chicken


1 1/2 boxes organic chicken broth


1 T chicken boullion


1 tsp thyme


1 T chopped parsley


1/2 tsp fresh ground pepper


1 cup wide egg noodles


Kosher salt to taste





Saute onion with celery in 2 T vegetable oil. Add minced garlic, but do not overcook. When onion is translucent, add remaining ingrediants, except for noodles. Simmer for 20 minutes and add egg noodles. Cook until noodles are tender. Season to taste.





Cream of Tomato Bisque





1 box chicken broth


1 can diced tomatos


3 Tomatos, chopped and seeded


1 T basil


1/2 tsp fresh ground pepper


1 clove garlic, minced


1/2 yellow onion, chopped


1 cup cream or half and half


1/2 cup sour cream





Saute onion and garlic until onion is translucent. Add broth and canned tomatos. Add seasonings and fresh tomatos. Using a submersion blender, or removing 2 cups of the liquid, blend until smooth. Add cream and sour cream. Season to taste.
here are some really good easy soup recipes for you to try :)





Creamy Chicken and Wild Rice Soup





INGREDIENTS:


4 cups chicken broth


2 cups water


2 cooked, boneless chicken


breast halves, shredded


1 (4.5 ounce) package quick


cooking long grain and wild rice


with seasoning packet 1/2 teaspoon salt


1/2 teaspoon ground black


pepper


3/4 cup all-purpose flour


1/2 cup butter


2 cups heavy cream





DIRECTIONS:


1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.


2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.


3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.








Ultimate Potato Soup





INGREDIENTS:


6 cups diced potatoes


3 stalks celery, diced


1 cup chopped onion


3 (14.5 ounce) cans chicken


broth, divided


4 cups half-and-half cream 6 tablespoons butter, melted


6 tablespoons all-purpose flour


4 cubes chicken bouillon


1/2 teaspoon ground black


pepper





DIRECTIONS:


1. In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.


2. Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.





Hearty Tomato Rice Soup





INGREDIENTS:


1 (14.5 ounce) can beef broth


1 quart water


1/3 cup tomato paste


1 teaspoon minced garlic


2 bay leaves


4 cubes beef bouillon 1 pinch freshly ground black


pepper to taste


1/2 cup uncooked long grain


white rice


1 cup shredded Cheddar


cheese (optional)





DIRECTIONS:


1. In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.








Best Broccoli Cheddar Soup





DIRECTIONS:


1. In a medium sized stock pot, over medium heat, combine soup mix and water, stirring constantly until well mixed.


2. Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.


3. Once broccoli is tender, place soup in a food processor or blender and puree. Once blended return soup mixture to stock pot, add milk and stir.


4. Add cheese to soup mixture keeping 1/2 cup set aside. Stir soup until cheese is melted and then sprinkle remaining 1/2 cup cheese on top of individual soup servings.
FAST HOMEMADE BROCCOLI CHEESE SOUP FOR


SUPER BOWL





1 can family size Cream of Chicken Soup


3 tablespoons grated onion


2 tablespoons butter


2 cups shredded Cheddar cheese


3 cups milk


1 package fresh or frozen broccoli florets, steamed until very tender





You can do this from start to finish in just a few minutes, and it tastes TOTALLY homemade! Good enough for company! We serve in a bread bowl!


In a large pot, saut茅 onion in the butter. Over low heat: Add can of soup (undiluted) to pot and stir.





Add cheese and stir until thoroughly melted. Add milk and whisk until smooth. Add the broccoli and stir. Simmer until bubbly.





This is also even better using a package of mixed broccoli and cauliflower, steamed.





You may add two packages of broccoli if you like it really broccoli-y. I just buy the plastic bag of Mann's broccoli, poke a hole in it, and microwave the bag for 6 minutes to steam it perfectly! Then just dump it in!





After saut茅ing the onion, you can put all the ingredients into a Crock-Pot and cook, stirring occasionally, until bubbly.
Lentil with or without bacon.


Fry a couple of large onions with some finely diced smoked bacon.I snip it up with scissors for speed. Cover the onions and bacon with a layer of lentils to cover. Add stock and chopped carrots(about 4 -5) .Simmer till veg had broken down and lentils are cooked. You can puree the soup. Alternatively you can omit the bacon but it is tasty. You can also use a smoked ham hock to make stock and put in the meaty bits from it. Really warming and moreish.
ZUPPA TOSCANA (also available at olive garden)





1 lb. spicy Italian sausage - crumbled


1/2 lb. smoked bacon - chopped


1 qt. water


(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth


2 lg. russet potatoes - scrubbed clean, cubed


2 garlic cloves - peeled, crushed


1 med. onion - peeled, chopped


2 cups chopped kale OR Swiss chard


1 cup heavy whipping cream


salt and pepper - to taste











-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.


-In a skillet over medium-high heat, brown bacon; drain, set aside.


-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.


-Add sausage and bacon to pot; simmer for 10 minutes.


-Add kale and cream to pot; season with salt and pepper; heat through.
Green Lentil Soup with Lemon





2 cups green lentils, washed


3 teaspoons olive oil


6 cups vegetable stock


1 bay leaf


2 large onions, chopped


3 cloves garlic, crushed


2 teaspoons coriander


2 teaspoons cumin


1/2 teaspoon sweet Hungarian paprika


2 large carrots, diced


2 tablespoons lemon juice, or to taste


salt and pepper





Heat oil in pot %26amp; add lentils, stir briefly %26amp; add the onions %26amp; garlic. Cook for 3 or 4 minutes, stirring constantly.





Add the bay leaf %26amp; spices %26amp; stir for 1 minute.





Finally add the carrot. Pour in stock, raise heat %26amp; bring to a boil.





Simmer for 60 minutes until the lentils start to puree. Remove from heat %26amp; let cool. Blend till smooth %26amp; return to the pot.





Add lemon juice %26amp; salt %26amp; pepper. If too thick, thin with a little more stock.





Serve with freshly made bread.


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Creamy Chicken - Pasta Soup





3 tablespoons butter


4 ounces button mushrooms, sliced


1 cup sliced celery


1 cup shredded carrots (about 2 medium)


1 medium onion, chopped


3 tablespoons all purpose flour


6 cups chicken stock or canned low-salt chicken broth


1陆 cups half and half


2 tablespoons chopped fresh parsley


1陆 pounds chicken tenders, cut into 1/2-inch pieces


1 cup penne pasta


1/4 pound sugar snap peas, halved diagonally


3 tablespoons fresh lemon juice





Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)





Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper.


Makes 12 First-Course or 6 Main-Course servings.





--Bon App茅tit


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Shrimp Bisque





1 lb.large shrimp, peeled, deveined, reserve shells


4 cups seafood stock


3 tablespoons good olive oil


2 cups chopped leeks, white and light green parts (3 leeks)


1 tablespoon chopped garlic (3 cloves)


Pinch cayenne pepper


1/4 cup Cognac or brandy


1/4 cup dry sherry


4 tablespoons (1/2 stick) unsalted butter


1/4 cup all-purpose flour


2 cups half-and-half


1/3 cup tomato paste


2 teaspoons kosher salt


1 teaspoon freshly ground black pepper





Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.


Meanwhile, heat the olive oil in a large pot or Dutch





oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.


In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.





--Ina Garten