Soup season

[justbecause]

We typically do a soup (with sandwich or salad) once a week.
I’m finding it works well with our new grocery budget and using up produce.

I’m really bored with the soups I make and the last few I tried were not great.

What are your go-to soups? Crockpot, stovetop?
Bonus points for vegetarian.

[mathrun]

My go-to to use up veggies is Vegetable Barley Soup. I start with salted onion, garlic and whatever root veggies I have (carrots, celery, turnip, even potatoes or cauliflower). Then I add some combo of fresh and dried herbs that sound good usually rosemary, thyme, salt, pepper. Beef or vegetable broth. A bit of tomato paste and a cup of barley. Simmer for 30-40 minutes. Then add in whatever other veggies you want to use up (tomatoes, squash, zucchini, corn, chickpeas, etc.) Serve with a good crusty bread.

I also do beef stew and barely beef stew in the instapot. White chicken chili is also good to mix it up.

My SIL makes a good tortellini soup that has sausage and wilted spinach.

[babybean]

Chicken noodle, cauliflower soup, potato and kale soup, egg drop soup, mushroom soup, Mulligatawny, lentil soup, tomato soup, butternut squash, chicken tortilla soup, split pea, french onion, leek and potato and borscht are our faves.

I don’t have written recipes for most of these though.

[newspapers]

I put a bunch of leftover veggies in a soup pot and sauté until browned and really cooked in olive oil with salt and pepper. Add stock, seasonings, and maybe some bread to thicken, and purée. It’s basically Ina’s roasted veg soup but sautéed in the same pot for even less cleanup.

I love love love soup. I’m so psyched it’s soup season.

[Bookshelves]

Oct 27, 2024 9:31:34 GMT -6 newspapers said:

I put a bunch of leftover veggies in a soup pot and sauté until browned and really cooked in olive oil with salt and pepper. Add stock, seasonings, and maybe some bread to thicken, and purée. It’s basically Ina’s roasted veg soup but sautéed in the same pot for even less cleanup.

I love love love soup. I’m so psyched it’s soup season.

I am sick with a super sore throat, and really need you to come make this for me! It sounds delicious.

[clucky]

Broccoli cheese, baked potato, taco, and the below are in constant rotation here.

Kale, white bean & andouille (easily omitted and would add red pepper flakes) soup. Cut andouille into bite size pieces and sauté. Cut up 1/2-1 onion and add to pot. Wash & chop bunch of kale, add to sausage let cook for a bit. For vegetarian, instead add a bit of oil and red pepper if omitting sausage here. Add diced red pepper, and white beans (typically I use navy). Add 16 oz broth, veg/chicken is our preference. Salt & pepper to taste.

[tinyjoys]

A soup simmering on a fall Sunday afternoon is my literal favorite thing ever. H & I just finished getting Chrissy Tiegan's sleepytime stew going in the dutch oven. Eventually, I'll make mashed potatoes for it to go over.

Other favorites include:
Creamy french onion www.halfbakedharvest.com/french-onion-soup/
Apple & white cheddar julieblanner.com/apple-cheese-soup/
Swamp soup (I use the Birds Eye frozen creamed spinach & it's so good) www.budgetbytes.com/swamp-soup/
Butternut squash www.redcottagechronicles.com/uncategorized/maple-roasted-butternut-squash-soup/
Sausage tortellini (again, use the frozen creamed spinach) thecozycook.com/sausage-tortellini-soup/

[snowyowl]

Nothing groundbreaking, but I really like the cauliflower garlic soup recipe I found recently.
Roast a head of garlic and head of cauliflower, sauté a red onion, boil everything together with mushroom broth. Blender with cayenne and black pepper, butter, lemon juice.

As one of those people who interprets “two cloves of garlic” as “a whole head of garlic” in recipes, this ratio works well for me.

[coconutbacon]

I love this squash soup from Kenji Lopez-Alt: cooking.nytimes.com/recipes/1023934-one-pot-roasted-squash-soup?smid=ck-recipe-iOS-share I just use whatever winter squash I have on hand. It’s also good with a little yellow curry powder added.

I made this vegan creamy mushroom soup last week: www.washingtonpost.com/recipes/creamy-roasted-mushroom-soup/ It was really good, and then my husband used the leftovers to make some kind of vegetarian stroganoff.

This red lentil soup is really good. I use extra lemon at the end: cooking.nytimes.com/recipes/1016062-red-lentil-soup?smid=ck-recipe-iOS-share

I also really like just steaming a bunch of vegetables and adding them to dashi broth (I have dashi broth “tea bags”), along with some cubed tofu, and maybe some frozen vegetable dumplings. And then I stir in some miso at the end.

Blackbean soup is in my regular rotation as well. Sauté chopped onion, garlic in olive oil with a bunch of cumin, some smoked paprika. Add cooked blackbeans, water or vegetable broth, some tomato paste, and a bay leaf. Let it simmer for a while, and then use an immersion blender to get it to your desired consistency. Salt to taste. Top with chopped scallions, jalapeños, diced avocado, cilantro, and a generous squeeze of lime. Sour cream/ yogurt if you want.

[justbecause]

Ooh I never think of squash soup but I grew so many this year.
And ds2 has been asking for an onion soup. He loves all soups and stews that aren’t “spicy” haha.

[toebeans]

I make this soup with chicken stock and Italian sausage but it’s easily adaptable to be vegetarian. The ingredients are basically a few staples plus stuff I might need to use up.

Onion
Celery
Carrots
Garlic
Cabbage (any kind)
Potatoes
Other stuff I’ve used that worked well (cauliflower, green beans)
1 jar of marinara sauce
Chicken stock
S & P to taste
Oregano
Bay leaf
Parmesan rind

It’s always a big hit and I make it at least once or twice a month. I’ve frozen it before and it worked well.

[sweptaway]

Cauliflower soup, stuffed pepper soup, mushroom soup, black bean, pumpkin chili, broccoli cheddar, potato

This is my current fave
www.ambitiouskitchen.com/tomato-orzo-soup/

[Yogurt]

I just made ina gartens split pea soup and it's so good

[soiree]

This is a fav! The homemade croutons are a must



everydayannie.com/2011/10/06/creamy-cauliflower-soup/

[nevertoomanyshoes]

Laksa was in high rotation for me this past winter. I use a jarred laksa paste and add lots of Asian greens, capsicum, coconut milk, noodles and either chicken or prawns or both!

Thai red curry pumpkin soup

Lentil soup

I’ve just pinned this recipe but not tried it yet dietcrafts.com/hearty-slow-cooker-chicken-stew-2/?fbclid=IwZXh0bgNhZW0CMTEAAR3qwhJWC0jOrJ6lq35hWC0ijkWnBMm6WKxdMpuMnaKsk9YnDqfk-XzGqiM_aem_WuJd5Le1J6GRdTYg7fcv5Q&=1

[peachesncream]

I am obsessed with butternut squash lately. My knife skills are not the greatest, so I cut the squash in half, roast, and scoop. I've recently made the viral butternut squash and feta soup (https://www.skinnytaste.com/butternut-squash-feta-soup/) and then this past week made a curried butternut squash and apple soup (https://www.simplyscratch.com/curried-apple-butternut-squash-soup/). This week I'm doing a lasagna soup with chicken sausage but it could easily be made vegetarian, and then I think the next soup on my agenda is a leek and potato.

I think I could eat soup every day of my life and be happy.

[lizblue]

Not vegetarian, but when I am sick, I make this:

www.jocooks.com/recipes/flu-fighter-chicken-noodle-soup/#wprm-recipe-container-13544

It clears me out and is delicious.

[RunsforWineandCarbs]

This black bean soup is the best of the best:

www.easycheesyvegetarian.com/veggie-packed-slow-cooker-black-bean-soup/

[newspapers]

Oct 27, 2024 9:39:56 GMT -6 Bookshelves said:

Oct 27, 2024 9:31:34 GMT -6 newspapers said:

I put a bunch of leftover veggies in a soup pot and sauté until browned and really cooked in olive oil with salt and pepper. Add stock, seasonings, and maybe some bread to thicken, and purée. It’s basically Ina’s roasted veg soup but sautéed in the same pot for even less cleanup.

I love love love soup. I’m so psyched it’s soup season.

I am sick with a super sore throat, and really need you to come make this for me! It sounds delicious.

I would totally do this, haha! Calgon, take me away. 
I do hope you feel better soon.

[angelashly]

This is a favorite in my house. I made it for my sister’s sprinkle too and it was gone early (we had a soup theme)

natashaskitchen.com/pasta-e-fagioli/


I also really like this one:

www.tasteofhome.com/recipes/simple-taco-soup/#RecipeCard

[angelashly]

I missed the vegetarian part 😭😭

[tinyjoys]

Oh, Thug Kitchen's Warm the F*ck Up Minestrone is one of my favorite comfort soups.

[Bookshelves]

Oct 28, 2024 6:47:41 GMT -6 newspapers said:

Oct 27, 2024 9:39:56 GMT -6 Bookshelves said:

I am sick with a super sore throat, and really need you to come make this for me! It sounds delicious.

I would totally do this, haha! Calgon, take me away. 
I do hope you feel better soon.

You inspired me, anyway… I have the day off, so I just threw a bunch of stuff in a pot to sauté, and we’ll see how it goes. I had some chopped carrots and chopped onions in my freezer, and some sad celery and a yellow bell pepper on its last legs in the fridge. And good Herbs de Provence infused olive oil. And some giant cloves of garlic. Surely all this will cure me. Channeling my inner Jacques Pepin. (He’s always advocating throwing your sad almost-done produce into a soup.)

Am on an antibiotic now, so hoping the fiber will also cure my gut. 😅

[Bookshelves]

The soup looks truly disgusting after blending. Like, I can’t possibly post a pic of it because it’s the unique yellow/green/brown color of our carpet growing up, and looks like vom. I almost lost my appetite when I splashed some on the floor while blending, lol. But, it smells and tastes great and feels good on my throat! I’m not at all a cook-without-a-recipe person, so I’m basking in this victory.

[newspapers]

Oct 28, 2024 9:41:47 GMT -6 Bookshelves said:

The soup looks truly disgusting after blending. Like, I can’t possibly post a pic of it because it’s the unique yellow/green/brown color of our carpet growing up, and looks like vom. I almost lost my appetite when I splashed some on the floor while blending, lol. But, it smells and tastes great and feels good on my throat! I’m not at all a cook-without-a-recipe person, so I’m basking in this victory.

Oh yes, it's not attractive at all. Ina uses mostly squash in hers, which I don't love, so hers is orange. It tastes good though!

[cabbagecabbage]

My vegetarian daughter really loves lentil soup so I make it often. My favorite version is with red lentils. I swap or skip ingredients as needed but my ideal version is:
Sautee an onion, carrot, celery rib and one hot pepper chopped in oil. Then add some garlic and fresh ginger. Add a teaspoon each of cumin, dried coriander, and tumeric plus a pinch of garam masala, thyme sprig, some cilantro stems, a bay leaf. Stir it to release some flavor into the oil. Add a heaping cup of red lentils and a small handful of rice. Cover generously with veggie stock. Cook for at least 30 minutes before tasting, longer for brown lentils. Adjust salt and add acid (vinegar or citrus). Fish out the bay leaf and cilantro stems. Sometimes I blend it. Serve with cilantro and hot sauce.

[SweetPotato]

It’s still (😭😭😭) 90* here but I made fideo last night because of you guys and this jerk thread.

It was delicious

[angelashly]

Oct 29, 2024 9:08:59 GMT -6 SweetPotato said:

It’s still (😭😭😭) 90* here but I made fideo last night because of you guys and this jerk thread.

It was delicious

We were at the pumpkin patch and it was sunny and 70 degrees and yet I asked my aunt when she could make my grandma’s beef vegetable soup and tortillas because she is the only one who can make it as good.

She was like umm when it gets cold 😂😂

[agm04]

You could just skip the chicken. My kids ask for this all the time.
carlsbadcravings.com/30-minute-one-pot-lemon-chicken-tortellini-soup-recipe/

[agm04]

this is another easy and delicious one.

Cinco de Mayo Soup

1 medium onion, diced
3 cloves garlic, minced
1 medium bell pepper (or poblano pepper), any color, diced
oil for sauteeing
45 oz chicken or vegetable broth
1 tsp kosher salt (or regular salt)
1/2 tsp black pepper
dashes of chili powder and cumin (optional)
28 oz canned diced tomatoes
11 oz can corn niblets (or frozen)
1 can diced green chiles
15 oz can black beans, drained
1 cup chopped cilantro
1 -2 cups cooked rice (optional)
tortilla chips, shredded cheese, and sour cream for serving (optional)

In a large soup pot or dutch oven, sautee the onion, garlic, and bell pepper in hot oil until tender. Add the broth, seasonings, tomatoes, corn, and beans. Bring to a boil over medium heat. Add cilantro, and the rice if it’s precooked and cold. (Otherwise, add hot rice right before serving.) Reduce heat and simmer for 30 minutes. Serve atop crumbled tortilla chips with cheese and sour cream, or whatever makes you happy!