What are some good soup recipes?

It's a rainy day and we're really in the mood for homemade soup. Any good recipes?


Thx =)What are some good soup recipes?
I hate tomato soup. Probably because I could never stand the condensed campbell's tomato soup that everyone served their kids when I was young. nyway, this is an awesome recipe if you like tomato soup. Like I said, I can't stand it but I loooove this recipe!





Roasted Tomato Basil Soup





3 pounds ripe plum tomatoes, cut in half


1/4 cup plus 2 tablespoons good olive oil


1 tablespoon kosher salt


1 1/2 teaspoons freshly ground black pepper


2 cups chopped yellow onions (2 onions)


6 garlic cloves, minced


2 tablespoons unsalted butter


1/4 teaspoon crushed red pepper flakes


1 (28-ounce) canned plum tomatoes, with their juice


4 cups fresh basil leaves, packed


1 teaspoon fresh thyme leaves


1 quart chicken stock or water





Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.





In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.What are some good soup recipes?
I just bought all the ingredients to make this soup I saw on Food Network Saturday..it looked so delicious:





***Mexican Corn Soup***





4 ears fresh or 3 cups frozen, thawed corn kernels


2 medium tomatoes, roughly chopped


2 cups chicken broth


1/2 teaspoon dried oregano


4 slices thick cut bacon


1/2 onion, chopped (about 1 cup)


2 cloves garlic, finely chopped


Coarse salt and freshly ground black pepper


1/2 cup heavy cream, optional


3 tablespoons chopped fresh flat-leaf parsley


1/2 cup queso fresco, fresh farmer's cheese, feta cheese, or sour cream, optional


Tortilla chips or fried tortilla strips, optional





If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.


In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.





Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.





Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.
For me these are good : I hope you will find them the same .





I fry some ground beef up usually about two pounds for me and my family


I add to that canned diced tomatoes and with them I add different things to flavor it with .


I use Heinz 57 , Jacck Daniels Barbecue Sauce , Worchetishire , some Dale's Seasoning , any thing you like and in pretty much any quality


I then add some cut up onions 2 Medium


diced carrots - I usually use the baby ones


I add celery , garlic powder , okra if you like it


corn and string beans or sweet green beans .Oh yea I do cut up about 1 whole potatoe per person.





I put it all together and let it come to a boil then turn the heat down and let it simmer for about1 - 2 hrs, stirring occasionally to keep everything moving around . Just before serving , put the heat on as low as possible and then after about 10 more minutes cook up some Martha White Sweet Yellow cornbread and serve it up MMM good





the second recipe is just as good and quite simple Potatoe soup


dice up 3-4 potatoes and put tem into boiling water , wnen they start to come apart and you can stir them apart , add a little maybe 1/2 to 1


cup of milk and stir it all together . When that is good and mixed together and is sort of mushy Ladel it up into bowls and add cheese on top-


you can cook the cheese in .


Hope this helps as always good luck and God bless
Our favorite rainy-day soup recipe is: Creamless Cream of broccoli soup





handful of uncooked rice


2-4 cloves garlic, chopped


chicken or vegetable broth (3-4 cups depending on consistency you like)


Broccoli-- bag of frozen or fresh, about the size of a bunch; cube the stems, reserve the flourettes


2 tbsp olive oil


salt/pepper to taste


cheese if desired-- parm or cheddar are great





Put olive oil in a pot, throw in chopped garlic, cubed stems and handful of rice. Stir 2 minutes or so. Add broth and simmer about 15 minutes.





If the flourettes are fresh, blanche them about 5 minutes in boiling water in a separate small pot. Drain and hold. If they are frozen, defrost them either in a small pot of water, or microwave. You don't want them soggy, though.





When the broth mixture is done, put it in a blender on puree. Makes it creamy, the less broth the thicker it will be. Return to pot. Add salt, pepper, flourettes... if you want to make it a broccoli %26amp; cheese soup, add cheese. Simmer another 5 to 10 minutes.





We like to break out some bisquick and make some nice crusty rolls to go with this.
Throw the veggies in a pot and add either broth or tomato juice and cooked meat of your choice. It's all about what you have on hand. Add spices you like to taste. Use your imagination and create a soup of your own, taste as you go to avoid a nightmare!


If veggies are fresh, wash and cut up. Tomatoes are safe if you cook them, don't eat them raw. Salmonella is killed in cooking.
';Canned Soup';.


(My Way!)


Whatever cans of veggies I have, that I like, in cabinet it goes in the pot.....along with all the juices in the cans.


Cook on stove top or Crock pot.


Enjoy!





Canned:


corn


peas


carrots


gr.beans (any variety)


lima beans


wax beans


tomato (any variety)


potatoes (whole or sliced...or both whatever you like)





You get the idea....lol.





Also add a package of shredded cabbage (cole slaw mix).


You can even add a package of onion soup mix.


If it gets too dry and needs more liquids....add tomato juice...V-8...etc.





Find more quick 鈥?simple 鈥?E-Z 鈥?few ingredient鈥?recipes鈥t E-Z Cookin鈥?group:





http://groups.yahoo.com/group/e-zcookin/





Lots of interesting 鈥榮tuff鈥?in files %26amp; links鈥ome join %26amp; check it out.





Pat in Indiana鈥?pmsbar2@att.net
Tex-Mex Tomato Soup Recipe:





http://buzz.prevention.com/tex-mex-tomat鈥?/a>
I love soup! It's one of my favorite things... I always check out http://www.cdkitchen.com to get new great ideas. I'd give them a look. Have fun and enjoy the soup!
http://www.cherskitchen.com/sandwiches.h鈥?/a>
YES! i am a soup freak. this is one of my of my favorites for spring/summer. it's hearty without being heavy, and super yummy.........





Green Minestrone





2 tablespoons extra-virgin olive oil, 2 turns of the pan


4 slices pancetta or 1/4 pound thick cut prosciutto, chopped


1 medium onion, chopped


2 ribs celery, chopped


2 large cloves garlic, crushed


1 medium zucchini, diced


1 bay leaf, fresh or dried


1 can white beans, cannellini


1 can garbanzo beans, ceci


Salt and freshly ground black pepper


8 cups chicken broth or stock


1 cup ditalini pasta or mini penne pasta


1/2 pound green beans, trimmed and cut into 1-inch pieces


10 ounces triple washed spinach, stems removed and coarsely chopped, or any other dark greens


1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table


12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley leaves





Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.





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this is the best ever! i usually just buy a whole chicken (cut up), and make my own stock (chicken, water, carrots, celery. onion, and fresh herbs). then i shred the chicken and have fresh stock. also, instead of fresh tomatoes, i buy 2 of the big cans od whole peeled tomatoes. trust me, they work better. just squish them up with your hands, and use all the juice in the can too. you can buy your own chips, but i prefer to make them myself. if you want to skip a few steps, buy a rotisserie chiecken at the store and shred that. then make sure you use a REALLY good store bought stock.my favs are ';pacific'; brand free range checken stock and ';wolfgang puck's'; roasted chicken stock. buy them in the carton if you can. it's cheaper than the cans.





Tortilla Soup





2 tablespoons extra-virgin olive oil


2 medium white onions, diced


2 garlic cloves, minced


2 jalapenos, seeded and minced


3 ripe medium tomatoes, chopped


1 quart chicken stock, recipe follows


Salt and freshly ground black pepper


Canola oil, for pan-frying


8 corn tortillas, cut into 1/8-inch-thick strips


1 1/2 cups shredded cooked chicken


2 avocados, halved, pitted, peeled, and diced


1 cup shredded Jack cheese, optional


1/2 cup coarsely chopped fresh cilantro leaves, for garnish


1 lime, cut in wedges, for serving





Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.





Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.





Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.