Polling for Soup
October 13, 2023 9:36 AM Subscribe
It’s fall… what are your favorite soup recipes?
What it says on the tin. I love making a variety of soup through fall and winter, and now I want to try your favorite soup recipes! Share one if you’ve got a favorite soup.
What it says on the tin. I love making a variety of soup through fall and winter, and now I want to try your favorite soup recipes! Share one if you’ve got a favorite soup.
I just made tom kha chicken soup. Spicy! Creamy! Flexible and fast recipe!
Summary
Sauteed 1/2 sliced onion, 3 smashed garlic cloves, 1 inch sliced ginger in 1 T coconut oil until soft (didn't have lemongrass)
Added heaping T of red curry paste from the asian store and heaping T of no-chicken better-than-bouillion paste, sauteed until fragrant
Added 4 cups of water, simmer 30 minutes then strained the veg out of the broth
Added 1 can of full fat coconut milk plus 1/2 can of water, 8 oz thinly sliced white mushrooms and 1 lb of chicken breast bite-sized pieces, I also threw in a chopped leftover tomato, other bits of small pieces of vegetables would be good here too
Simmered about 15 minutes until chicken cooked
Added a splash of red boat fish sauce, about 1 T of brown sugar, and the juice of 1 lime
Soaked rice noodles until soft, added to each bowl
Forgot the cilantro and scallion, will add to the leftovers, thai basil would be great here
posted by RoadScholar at 10:31 AM on October 13, 2023 [4 favorites]
Summary
Sauteed 1/2 sliced onion, 3 smashed garlic cloves, 1 inch sliced ginger in 1 T coconut oil until soft (didn't have lemongrass)
Added heaping T of red curry paste from the asian store and heaping T of no-chicken better-than-bouillion paste, sauteed until fragrant
Added 4 cups of water, simmer 30 minutes then strained the veg out of the broth
Added 1 can of full fat coconut milk plus 1/2 can of water, 8 oz thinly sliced white mushrooms and 1 lb of chicken breast bite-sized pieces, I also threw in a chopped leftover tomato, other bits of small pieces of vegetables would be good here too
Simmered about 15 minutes until chicken cooked
Added a splash of red boat fish sauce, about 1 T of brown sugar, and the juice of 1 lime
Soaked rice noodles until soft, added to each bowl
Forgot the cilantro and scallion, will add to the leftovers, thai basil would be great here
posted by RoadScholar at 10:31 AM on October 13, 2023 [4 favorites]
My TikTok-ing daughter found this chicken gnocchi cream soup, which apparently is a knockoff of an Olive Garden recipe but who cares - it's simple to make, takes very little time, and really warms you up on a cold evening.
posted by JoeZydeco at 10:34 AM on October 13, 2023
posted by JoeZydeco at 10:34 AM on October 13, 2023
Sausage and lettuce soup. It does not actually taste like lettuce. We, er, un-veganified it from a recipe on Epicurious I found when trying to find a way to use up lettuce from the CSA box when we were tired of salads. Original here if anyone prefers the vegan option.
Note that red leaf lettuce or red onion will make the color unappetizing but the flavor is still good. The greener the lettuce the prettier the final soup.
1 package smoked sausage (12-16 oz, depending on brand), sliced into coins
1 cup roughly chopped onions, scallions, and/or shallots
4 garlic clove, roughlychopped
3 tablespoons butter, separated (2Tb, 1Tb)
3/4 teaspoon ground coriander
3/4 cup diced (1/3 inch) peeled potato (or 1 big potato)
8 cups coarsely chopped or torn lettuce leaves including ribs (3/4 lb, or 1 big head)
3 cups low-sodium chicken stock or broth
1/2-1 cup milk
Juice from 1/2-1 lemon
Salt and freshly ground black pepper, to taste
Sautee smoked sausage coins in 2 Tb butter in a 4- to 5-quart heavy pot over medium heat until they get some good browning on them. (Adding the butter now is to flavor it with sausage fat, for cooking the onions in. If your sausage gives off a lot of fat, don't use it, reduce it, or don't put it in at this point and spoon off sausage fat before adding butter and cooking onions.) Remove them from pot and reserve until later.
Cook onion mixture and garlic in the butter-and-sausage fat mixture, stirring, until softened, 3 to 5 minutes. Add coriander and cook, stirring, 1 minute. Stir in the potato, lettuce, and chicken stock or broth and bring to a boil, then reduce heat and simmer, covered, until the potato is very tender, about 10 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids) and transfer back into the pot. Bring soup to a simmer, then whisk in remaining tablespoon butter and milk to taste. Add lemon juice to taste, 1/2-1 lemon's worth depending on the size of lemon and your liking of lemon flavor in the soup. Salt and pepper to taste--you may not need any salt if your sausage and chicken broth are salty. Add cooked sausage coins, stir, and heat until everything is warmed through, then serve.
posted by telophase at 11:21 AM on October 13, 2023 [1 favorite]
Note that red leaf lettuce or red onion will make the color unappetizing but the flavor is still good. The greener the lettuce the prettier the final soup.
1 package smoked sausage (12-16 oz, depending on brand), sliced into coins
1 cup roughly chopped onions, scallions, and/or shallots
4 garlic clove, roughlychopped
3 tablespoons butter, separated (2Tb, 1Tb)
3/4 teaspoon ground coriander
3/4 cup diced (1/3 inch) peeled potato (or 1 big potato)
8 cups coarsely chopped or torn lettuce leaves including ribs (3/4 lb, or 1 big head)
3 cups low-sodium chicken stock or broth
1/2-1 cup milk
Juice from 1/2-1 lemon
Salt and freshly ground black pepper, to taste
Sautee smoked sausage coins in 2 Tb butter in a 4- to 5-quart heavy pot over medium heat until they get some good browning on them. (Adding the butter now is to flavor it with sausage fat, for cooking the onions in. If your sausage gives off a lot of fat, don't use it, reduce it, or don't put it in at this point and spoon off sausage fat before adding butter and cooking onions.) Remove them from pot and reserve until later.
Cook onion mixture and garlic in the butter-and-sausage fat mixture, stirring, until softened, 3 to 5 minutes. Add coriander and cook, stirring, 1 minute. Stir in the potato, lettuce, and chicken stock or broth and bring to a boil, then reduce heat and simmer, covered, until the potato is very tender, about 10 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids) and transfer back into the pot. Bring soup to a simmer, then whisk in remaining tablespoon butter and milk to taste. Add lemon juice to taste, 1/2-1 lemon's worth depending on the size of lemon and your liking of lemon flavor in the soup. Salt and pepper to taste--you may not need any salt if your sausage and chicken broth are salty. Add cooked sausage coins, stir, and heat until everything is warmed through, then serve.
posted by telophase at 11:21 AM on October 13, 2023 [1 favorite]
Also, the amounts above are suggestions, not rules. We tend to mostly eyeball everything.
posted by telophase at 11:22 AM on October 13, 2023
posted by telophase at 11:22 AM on October 13, 2023
Made a double batch of this bean with bacon soup to take to the mountains last weekend. So good. Doesn't even resemble the stuff we used to get in the can. No leftovers.
posted by BoscosMom at 12:17 PM on October 13, 2023 [2 favorites]
posted by BoscosMom at 12:17 PM on October 13, 2023 [2 favorites]
I chop the veg in a food processor and use a stick blender instead of moving half of it into the blender. Much easier and less clean up.
posted by BoscosMom at 12:24 PM on October 13, 2023
posted by BoscosMom at 12:24 PM on October 13, 2023
Right now, the Hokkaidos are shouting at me.
Throughout the dark seasons, we eat minestrone all the time, sometimes weekly. I first learnt it from Elizabeth David's Italian Food, but when I re-read the book last year, I was surprised by how much I had made it my own, in the sense that I just put whatever I have in the crisper drawer into the pot. The important thing is to cut everything into cubes that fit on a spoon.
Ribollita is another Italian soup that is filling and delicious.
I always make a lot of chicken stock, mostly from the leftover carcasses of roast chickens we have eaten, but right now there is a soup hen in my freezer, waiting to be cooked in its entirety. There are tons of recipes for different chicken soups. Avgolemono Soup is hearty and tasty. I love chicken noodle soup, both Asian and European (Jewish) versions.
posted by mumimor at 12:25 PM on October 13, 2023 [2 favorites]
Throughout the dark seasons, we eat minestrone all the time, sometimes weekly. I first learnt it from Elizabeth David's Italian Food, but when I re-read the book last year, I was surprised by how much I had made it my own, in the sense that I just put whatever I have in the crisper drawer into the pot. The important thing is to cut everything into cubes that fit on a spoon.
Ribollita is another Italian soup that is filling and delicious.
I always make a lot of chicken stock, mostly from the leftover carcasses of roast chickens we have eaten, but right now there is a soup hen in my freezer, waiting to be cooked in its entirety. There are tons of recipes for different chicken soups. Avgolemono Soup is hearty and tasty. I love chicken noodle soup, both Asian and European (Jewish) versions.
posted by mumimor at 12:25 PM on October 13, 2023 [2 favorites]
The flavors in this Greek Lentil and Spinach Soup With Lemon are top notch.
Also recommend Melissa Clark's recipe for Lemony White Bean Soup With Turkey and Greens.
posted by panther of the pyrenees at 1:08 PM on October 13, 2023 [2 favorites]
Also recommend Melissa Clark's recipe for Lemony White Bean Soup With Turkey and Greens.
posted by panther of the pyrenees at 1:08 PM on October 13, 2023 [2 favorites]
This ezogelin recipe (Internet Archive link) from Willamette Week in 2017 is a simple, perfect cold-weather soup. If you sub olive oil for the butter, it’s vegan, too.
posted by mdonley at 1:20 PM on October 13, 2023
posted by mdonley at 1:20 PM on October 13, 2023
This chicken and rice soup is SO simple to make and really flavorful. It's become a winter staple for me and the first thing I make when I'm starting to get a cold. I will also say that this recipe is very flexible - I sub in dill for the listed herbs. I also use better than bouillon instead of the vegeta stock. And it works fine with any cut of chicken (or frozen chicken) but bone-in is best for a hearty broth.
J. Kenji Lopéz-Alt's weeknight chili is another staple for me. I make it even simpler by subbing in fish sauce for the anchovies and skipping the cornmeal.
posted by lunasol at 1:29 PM on October 13, 2023
J. Kenji Lopéz-Alt's weeknight chili is another staple for me. I make it even simpler by subbing in fish sauce for the anchovies and skipping the cornmeal.
posted by lunasol at 1:29 PM on October 13, 2023
Creamy Tomato Basil Soup
Ingredients
1 28 ounce can crushed tomatoes
1 1/2 cups V-8 juice
1 1/2 cups chicken broth
4 Tablespoons Gourmet Garden Basil or 4 tablespoons fresh basil, chopped
2 Tablespoons Gourmet Garden Garlic or 3 cloves garlic, minced
1/2 teaspoon Kosher salt
1/2 teaspoon cracked black pepper
1/4 cup butter cubed
1 cup heavy whipping cream
1/4 cup fresh shredded Parmesan cheese
Instructions
In a large stockpot or French Oven, bring crushed tomatoes, V-8 juice, chicken broth, basil, garlic, salt and pepper to a boil. Reduce heat to low and simmer for 30 minutes.
Add butter, heavy whipping cream and Parmesan cheese, stirring continuously. Bring heat to medium and stir until butter has melted.
Serve hot, topping with additional Parmesan cheese as garnish, if desired.
posted by girlmightlive at 2:18 PM on October 13, 2023
Ingredients
1 28 ounce can crushed tomatoes
1 1/2 cups V-8 juice
1 1/2 cups chicken broth
4 Tablespoons Gourmet Garden Basil or 4 tablespoons fresh basil, chopped
2 Tablespoons Gourmet Garden Garlic or 3 cloves garlic, minced
1/2 teaspoon Kosher salt
1/2 teaspoon cracked black pepper
1/4 cup butter cubed
1 cup heavy whipping cream
1/4 cup fresh shredded Parmesan cheese
Instructions
In a large stockpot or French Oven, bring crushed tomatoes, V-8 juice, chicken broth, basil, garlic, salt and pepper to a boil. Reduce heat to low and simmer for 30 minutes.
Add butter, heavy whipping cream and Parmesan cheese, stirring continuously. Bring heat to medium and stir until butter has melted.
Serve hot, topping with additional Parmesan cheese as garnish, if desired.
posted by girlmightlive at 2:18 PM on October 13, 2023
I made this Parmesan cabbage soup from the New York Times last week and thought it was excellent. Some of the reviewers felt it was bland, but it seemed just right to me for a rainy fall night.
posted by skycrashesdown at 2:22 PM on October 13, 2023 [1 favorite]
posted by skycrashesdown at 2:22 PM on October 13, 2023 [1 favorite]
I love this very simple soup from Kim O'Donnel.
posted by It's_pecano at 2:38 PM on October 13, 2023 [1 favorite]
posted by It's_pecano at 2:38 PM on October 13, 2023 [1 favorite]
Etc. etc. etc. Moosewood Daily Special etc. etc. etc. I recommend that a lot etc. etc. it's all soups and salads etc.
If you want to try before you buy, so to speak, I've found two of their soups that I like on the web:
Tuscan Bean Soup
Indian Tomato Rice Soup
These days, actually, I am more likely to use their minestrone recipes as a sort of platform for a fridge-clearing move (about X amount of broth plus about y amount of aromatics, plus z amount of other vegetables, plus some cooked beans and a handful of soup pasta). It no longer matches the Moosewood recipes exactly, but it uses up things I tend to have and always works.
posted by EmpressCallipygos at 2:38 PM on October 13, 2023 [2 favorites]
If you want to try before you buy, so to speak, I've found two of their soups that I like on the web:
Tuscan Bean Soup
Indian Tomato Rice Soup
These days, actually, I am more likely to use their minestrone recipes as a sort of platform for a fridge-clearing move (about X amount of broth plus about y amount of aromatics, plus z amount of other vegetables, plus some cooked beans and a handful of soup pasta). It no longer matches the Moosewood recipes exactly, but it uses up things I tend to have and always works.
posted by EmpressCallipygos at 2:38 PM on October 13, 2023 [2 favorites]
How to Make Creamy Vegetable Soup Without a Recipe (Kenji, Serious Eats)
This is just a starting point. Playing with soup is so much fun. 😋
posted by kingless at 3:59 PM on October 13, 2023
This is just a starting point. Playing with soup is so much fun. 😋
posted by kingless at 3:59 PM on October 13, 2023
This wild rice mushroom soup (vegan) is frighteningly delicious. There's a slight error in the recipe where she repeats a step but it's easily noticed and avoided. Personally I ignore all her timings--I sweat and cook the veggies for the lengths of time that work for me to increase flavor. I also add spices to the veggies before adding liquid to toast the spices a bit.
I also recently made this aromatic veggie chowder that used creamed corn as one of the thickeners and it was amazing. Hardly any seasoning but dulse, salt, pepper, and red pepper flakes. I finished with a swirl of chili crisp. I can already tell that I will be making this again and again. I used oil but the original is oil free.
posted by MagnificentVacuum at 4:09 PM on October 13, 2023
I also recently made this aromatic veggie chowder that used creamed corn as one of the thickeners and it was amazing. Hardly any seasoning but dulse, salt, pepper, and red pepper flakes. I finished with a swirl of chili crisp. I can already tell that I will be making this again and again. I used oil but the original is oil free.
posted by MagnificentVacuum at 4:09 PM on October 13, 2023
New Mexico Corn Chowder
pork or tempeh - 1/2 cup (1 pkg tempeh)
green onions - 2
celery - 2 small stalks
poblano - 1
jalapeno - 1-2
mild green chiles - 3
potatoes - 3 medium / 2 cups diced
water/stock - 3 cups
paprika - 1/4 tsp
bay leaf
salt
flour - 3 Tbsp
milk - 2 cups (1/2 cup & 1 1/2 cups)
corn - 2 cups (3 ears / 1 pkg 10 oz frozen)
parsley/cilantro/watercress
Saute pork/tempeh
Add and sauté:
onions, celery, peppers
Add and simmer/cover about 45 minutes:
potatoes, water/stock, salt, paprika, bay leaf
Add and heat for 5 minutes:
flour, 1/2 cup milk
Add and heat but do not boil
1 1/2 cups milk, corn
Garnish with parsley/cilantro/watercress
posted by falsedmitri at 5:36 PM on October 13, 2023
pork or tempeh - 1/2 cup (1 pkg tempeh)
green onions - 2
celery - 2 small stalks
poblano - 1
jalapeno - 1-2
mild green chiles - 3
potatoes - 3 medium / 2 cups diced
water/stock - 3 cups
paprika - 1/4 tsp
bay leaf
salt
flour - 3 Tbsp
milk - 2 cups (1/2 cup & 1 1/2 cups)
corn - 2 cups (3 ears / 1 pkg 10 oz frozen)
parsley/cilantro/watercress
Saute pork/tempeh
Add and sauté:
onions, celery, peppers
Add and simmer/cover about 45 minutes:
potatoes, water/stock, salt, paprika, bay leaf
Add and heat for 5 minutes:
flour, 1/2 cup milk
Add and heat but do not boil
1 1/2 cups milk, corn
Garnish with parsley/cilantro/watercress
posted by falsedmitri at 5:36 PM on October 13, 2023
Vietnamese Tofu and Garlic Chive Soup with Ground Pork (Canh Dau Hu He Nau Thit Bam) - comparatively light and meant to accompany other dishes, but I've eaten it as a meal. It's also pretty fast.
posted by automatic cabinet at 6:27 PM on October 13, 2023 [1 favorite]
posted by automatic cabinet at 6:27 PM on October 13, 2023 [1 favorite]
Smoked salmon and roasted red pepper soup. I don’t really have a recipe, it’s more a list of ingredients and I wing it. And I stopped using actual smoked salmon after the first time I made it because it was going to cost about $35 a bowl that way. Instead I use canned salmon and some liquid smoke, and it’s really good. Anyhow, the recipe is in my profile, and even my fussy daughter loves this soup.
posted by MexicanYenta at 7:14 PM on October 13, 2023
posted by MexicanYenta at 7:14 PM on October 13, 2023
Avgolemono! I almost always add fresh chopped dill to this, and honestly? You can use whatever your favorite basic chicken soup is; just beat the eggs and lemon juice together, then temper as described in the recipe. I often make this meatless (though I still use broth/soup base), and once or twice I've committed the terrible crime of doing this to ramen.
posted by Janta at 1:57 PM on October 14, 2023
posted by Janta at 1:57 PM on October 14, 2023
I don’t know that it’s my all-time favorite to eat, but certainly my very favorite soup to cook is Roberto, the soup so destined to become a household staple that it has an easy-reference first name. Definitely a good fall soup—a lot of people I know get very excited about the onset of “Roberto season.” I make it with Beyond sausage.
posted by babelfish at 5:15 AM on October 15, 2023 [1 favorite]
posted by babelfish at 5:15 AM on October 15, 2023 [1 favorite]
Just made Kapusniak, its a polish cabbage keilbasa soup. Well reccomended
https://www.recipebox.com/users/recipes/5e2d12fff3463200208ee73d?editId=6516c93031b22d569e31500d
posted by radsqd at 7:15 PM on October 15, 2023
https://www.recipebox.com/users/recipes/5e2d12fff3463200208ee73d?editId=6516c93031b22d569e31500d
posted by radsqd at 7:15 PM on October 15, 2023
I first tried Dill Pickle Soup at a local European restaurant (Continental Treat) but then looked up recipes because I loved it so much. The linked one here is the closest to the resto version I could find.
posted by Kurichina at 11:37 AM on October 17, 2023
posted by Kurichina at 11:37 AM on October 17, 2023
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posted by theora55 at 10:00 AM on October 13, 2023 [4 favorites]