Homemade Gazpacho Recipe : Puree Tomatoes for Gazpacho Soup

Homemade Gazpacho Recipe : Puree Tomatoes for Gazpacho Soup

Learn how to puree tomatoes for gazpacho soup with expert healthy cooking tips in this free Spanish food recipe clip. Expert: Emory Davis Contact: www.myspac…
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Question by travel.girl: yum soup recipes 4 winter?
does anyone have any good recipes for soup?
ones that you’ve actually tried and thought they were delicious?
which is better creamed corn chicken soup or the classic chicken soup?
thanks :)

Best answer:

Answer by smdiner
Try this instead:


10 med. potatoes, diced
1 can cream of celery soup
1/2 lg. onion (quartered and thinly sliced)
6 slices bacon (fried and cut up)
2 c. warmed heavy cream
1/4 stick butter
White pepper to taste
Salt to taste
Thyme (to taste, use only ground – no flakes)
Celery salt to taste

Place diced potatoes in pot; add only enough cold water to cover; cook on low until soft; remove from heat but do not drain. Fry bacon; drain but retain drippings. Saute onion in butter; add cut up bacon, seasonings (and strained bacon drippings for flavor if desired); simmer. (To retain creamy white soup color, do not let mixture turn brown or burn). Slightly mash cooked potatoes; add onion mixture; combine cream with soup then add to potatoes. Simmer for 1/2 to 1 hour or until soup is mushy and potatoes are soft. Stir often. (Sprinkle with flour if too thin; add milk if too thick).
Serve with hard bread

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  1. Homemade chicken and noodles.Boil the chicken until it is falling off the bone,thenwhen it is done rinse out the pot and pull the rest of the meat off the bone,get some cream of chicken soup depending on the thickness u want add it to the pot with the type fo seasoning u like and add the noodles along with a lilttle bit of water and let it cook until u r satisfied with the thickness or more water if u don’t like it that thick.Get u some jiffy mix corn bread and enjoy


    1 lb. lentils
    2 sausages, casing removed
    1 tablespoon olive oil
    4-5 quarts water or beef stock
    1 package Knorr’s vegetable soup mix
    1 stalk celery, finely chopped
    1 large yellow onion, finely chopped
    1 lb. broccoli rabe
    3 cloves garlic, minced
    1 tablespoon Minor’s beef base (or use your own stock)
    1/2 teaspoon garlic powder
    1/2 teaspoon freshly ground black pepper (or to taste)
    1/4 teaspoon Morton’s hot salt or cayenne pepper
    freshly grated Parmesan cheese for sprinkling

    Dry or canned lentils may be used. Precooked lentils may be found in 1 pound jars, or prepared dry lentils according to package directions.
    Wash and dry greens (broccoli rabe) in advance. Remove heavy stalks.

    In a five to seven quart saucepan, remove sausage from casing and sauté in olive oil with onion and celery. When onion becomes translucent add garlic and sauté for three to four minutes but do not allow garlic to brown. Lightly sauté greens, then add stock or water and beef base. Add vegetable soup mix and simmer until greens are tender over low heat. Stir in lentils, garlic powder, cayenne pepper or hot salt, during last 10 minutes of cooking. Season with salt and pepper to taste and sprinkle each bowl with one tablespoon Parmesan cheese before serving.

    Variations: spinach or kale may be substituted for broccoli rabe. Irish or Canadian bacon (chopped) may be substituted for sausages, or for a vegetarian or more economical version, eliminate the meat entirely

  3. shrimp and corn chowder with sun dried tomatoes
    , campbell recipe book

  4. I’ve made this and it’s delicious.

    Pumpkin Carrot Soup

    1 stick butter
    2 onions
    2 1/2 cups peeled, cut pumpkin pieces
    2 carrots
    1 tbs curry
    1 tbs Chinese five-spice powder
    1/4 cup Thai chili sauce
    1/4 cup Dijon mustard
    1 quart heavy cream
    4-5 shakes black pepper
    1 cup sour cream
    Dill garnish
    Pot of chicken stock

    Heat up a large pot with a stick of butter. Add the onions next so that they’ll cook at the bottom of the pot and brown a little. Cut some carrots into chunks big enough to go into a food processor and add those to the pot. Add some peeled, cut pumpkin chunks to the pot with a heaping tablespoon of curry, Chinese five-spice powder and lots of black pepper. Last, add your chicken stock (or water base). Now, boil your soup for about two hours. Pureé the mixture in a food processor to your desired thickness and refrigerate overnight.

    The next day, while you are heating your soup, add sour cream, Thai chili sauce, Dijon mustard and a little salt and pepper into a bowl and mix. Pour a quart of heavy cream into your soup while it’s heating and add some salt. Pour the soup into individual servings (if your soup is still too thick, try adding some water), then add a dollop of the sour cream mixture and a handful of dill garnish to each bowl.

  5. ok chef here!!!
    im good at soups, they’re easy to get right, ok the base i always use for a soup is celery, leek and onion, thats called your mirepoix, after that your soup will have more body and a good base flavour!!
    ok try these, cut up one onion, the white part of one leek, and three sticks of celery, wash them, then sweat them off in some olive oil till they’re soft!!! thats the base!!!
    ok two of my favourites are 1. carrot and coconut,
    roughly chop about 5 or 6 carrots, sweat them off with your mirepoix, add in loads of water and boil the crap out of it for about an hour, just dont let the water boil off, or your veg will burn!!! add in salt and white pepper not too much for now, use a soup gun (blender) to make a puree, nice and thick, watery soup is not cool!!! if its too thin, blend in some mashed potato, or leave it on the range to reduce, NEVER EVER add flour, cornflour or roux (butter and flour whipped together) it totally ruins the soup!!!! at the end, blend in a tin or two of coconut milk, then blend in more salt and white pepper to taste, keep tasting till you have it right!!!
    the other one is celeriac and cumin, exactly the same as above replacing the carrots with peeled chopped celeriac, and replacing the coconut milk wtih full cream and cumin powder, and dont be afraid to use a little veg stock if you cant get the body right, keep tweaking till you get it to your taste!!!!
    also try celery and apple, or roast mixed pepper, same principal for them all, that’ll keep ya going for a while!!!! bon apetite!!!

  6. This is a very old recipe that is very easy, Grandma made it and she could cook a meal for pennies
    Boil whole chicken, remove it from the broth.
    add 2 can cream of chicken
    any vegetables u like
    season to taste with fav. seasonings
    boil till potatoes are done (If Used)
    tear cooled chicken off bone add to broth and veg’s
    let boil again
    or u could add chicken when u add veg tables
    thicken broth if needed
    pour in large roasting pan
    Place large biscuits on top(Homemade or canned)
    Bake till biscuits are done
    (old fashion nothing fancy soup)

    Hamburger vegetable soup
    Brown hamburger and drain
    Large can Tomato Juice
    fav, veggies
    onion, garlic, salt pepper
    put in big pot and boil
    u can even use elbow macaroni if u like
    You can make it better with garden canned tomato juice and Rotel, frozen garden vegetables etc.
    throw in a piece of bacon for flavor

    These are very old and u probably cooked them a dozen times. granny cooked them and I still love them and I’m
    a grandma. She used everything from her garden except the meat and it was really good.

    Potato soup is good too we use a little garlic in it! jalapenos if u like it spicy!

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