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Question by Genevieve: Soup Lovers Answer ?!?!?
I love soup. What’s your favorite kind of soup? Any special recipes? Great vegetarian soups? Any good ethnic soups?
Any low fat/ low calorie vegetarian soups?
Best answer:
Answer by Leslie
I LOVE chicken and rice soup. Chicken based soups are my fav. I dont like beef flavored soup.
What do you think? Answer below!
Find More Tomato Soup Recipe Articles
I like a good clean crisp clear soup. Simple and tasty. Or a good seafood (crab) chowder. Or a soupy doupy.
My favourite soups are either Beef or Chicken based, but this one is pretty good as well.
Soup. Asparagus
(by Dune 12/9/08)
2 lbs asparagus
2 large potatoes
2 T. dill
1/4 c. unbleached flour
1 c. rice milk
salt
Cut potatoes into small pieces. In an approximately 3 qt. saucepan, boil potatoes until extremely tender. While this is happening, wash asparagus. Remove woody ends. Cut into 1″ sections, setting aside tips. Add non-tip sections to potato pot and cook until asparagus has gone beyond bright green to olive green (but not brown :)). Add dill. Asparagus should be soft enough to mash along with potatoes, in the cooking water. Don’t throw out any of the cooking water.
Lightly brown flour in a small saucepan and allow to cool somewhat before adding rice milk. Add liquid gradually to make a smooth pseudo-roux and add the roux to the soup. Add the asparagus tips and continue cooking the soup just until they are tender and bright green.
Baked potato soup, look it up its AHH-MAZING
My favorite is chicken corn soup..
My current favourite is Cream of Broccoli.
But the same method can make any vegetable soup.
Start with fresh or canned vegetables.
Run through a grater or food processor..
Make a roux with 1/4 cup flour & oil or butter.
Whisk a cup of milk into the latter when cooked.
Add a cup of vegetable stock or water to thin.
When thickened, gradually add vegetables.
Use an immersion blender to reduce graininess.
Clam chowder with bacon pieces <3 Heaven.
My favorite is broccoli cheese. There are a couple of my favorite recipes here:
http://tiny.cc/5Q6rK
any asian soup that I can drink from a bowl. it’s time wasting to eat it with a spoon. but I like anything asian, especially with tofu or mushrooms or fruits if possible. now I wanna try some caribbean food.
I LOVE homemade soups…I practice making them all the time…my absolute favorite is basic chicken soup…so easy to make, but soooo good!
Rotisserie Chicken… lemon pepper is ideal
1 bag of peeled baby carrots (because you can just throw them all in w/o any work)
3 or 4 or more big potatoes, peeled and cut into pieces so that they will break down and thicken the soup a little
3 or 4 or more cut up celery stalks
Chicken and/or veggie broth…I use an organic brand…pacific natural foods or Wolfgang Puck, because they taste so much better then Swanson and broth is what makes a soup!
Lemon Pepper seasoning…Lawrys because Mrs. Dash is too lemony.
One cut up onion…if you like.
Throw in the onion with a little butter to brown.
Throw the potatoes in a little water and wait until they are close to done, then add carrots and celery and however much broth you want (I use about 2 boxes 1.5 box of chichen and .5 veggie broth) Cover and wait until all veggies are soft, then add pieces of rotisserie chichen and let cook a little longer…
Really really easy soup, and you can always make it vegetarian by omitting the chicken, and you can omit the potatoes and add noodles if you want. Everytime I make it it’s a little different, but that’s the fun part….experimenting!
Another one is Corn Chowder . I found a really good recipe on the food network website by Tyler Florence. Really easy and vegetarian!
Home made Beef Barley soup.
Ronal tomato soup
Gazpacho is a chilled Spanish soup that is refreshing on a hot summer day. This basic recipe for cold gazpacho soup can be dressed up with some croutons or hot sauce, depending on your taste. Gazpacho and other cold soups are an excellent starter for a dinner, and also work well served with bread for a light and healthy lunch. Don’t be fooled by the long ingredients list, as this gazpacho cold soup is a breeze to prepare.
Prep Time: 5 minutes
Ingredients:
1 cucumber, sliced into chunks
4 large ripe tomatoes
1/2 bell pepper, any color
2 cloves garlic
1 celery rib, chopped
1 tbsp lemon juice
1/2 sweet onion, quartered
3 tbsp red wine or balsamic vinegar
1/2 tsp salt
dash black pepper
1 tsp chopped fresh parsley
1 tsp chopped fresh basil
1/4 tsp cayenne pepper (optional)
Preparation:
Simply combine all the ingredients in a blender or food processor, except the fresh herbs and process until smooth. Stir in the herbs, refrigerate until cool and serve with bread.
Traditionally, Thai coconut soup, or tom kha is made with lots of spices such as galangal and lemongrass and also with chicken. This easy vegetarian Thai coconut soup is made with fresh cilantro, lime and cayenne to duplicate the Thai flavors with some more commonly found ingredients. A reviewer said of this coconut soup recipe, “This soup is awesome. My husband and I both loved it.” I also like to add some diced and sauteed tofu to coconut soup.
Ingredients:
1 onion, diced
2 red bell peppers, diced
3 cloves garlic, minced
1 carrot, sliced
1 can chickpeas (optional)
4 tbsp olive oil
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne
2 1/2 cups diced tomatoes
1 cup coconut milk
1 cup peanut butter
1/2 cup vegetable broth
juice from 3 limes
1 tsp salt
1/2 cup fresh chopped basil or cilantro
Preparation:
Sautee the onion, peppers and garlic in olive oil in a large pot until onions are soft, about 3-5 minutes.
Add the remaining ingredients, except for the basil and bring to a simmer. Allow to cook over low heat for one hour.
Transfer half of the soup to a blender and puree until smooth, then return to the pot. Add basil or cilantro and enjoy your coconut soup!
MISO
Ingredients:
4 cups water
1/3 cup miso
3 green onions (scallions), chopped
1 tbsp shredded nori OR wakame (seaweed)
1/2 block firm silken tofu, cut into 1 inch cubes
dash soy sauce (optional)
1/2 tsp sesame oil (optional)
Preparation:
Bring water to a slow simmer and add seaweed. Allow to simmer at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have.
Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. Its best not to boil the miso, as this will ruin some of it’s healthy properties as well as change the flavor of the soup. Makes 4 servings.