OPEN ME, I HAVE ALL THE DETAILS YOU NEED! **** Hi Guys! I hope you all try these two amazing recipes! They are so worth it and you will feel like you ju…
Question by jct_pp: somebody give me an awesome soup recipe please!?
I’m in the mood for a nice warm soup to keep the cold away, so can someone give me a recipe that theyve tried and loved?
Any flavour except fish/seafood (im allergic!)
thanks =)
Best answer:
Answer by lavacookie
well u could go to the internet, i dont have any recipies but here are some ideas, a cheese sandwich with tomato soup, chicken noodle soup, minestrone, french onion, u can look up the recipies on google
Give your answer to this question below!
Related Tomato Soup Recipe Articles
Both of these look amazing!!!!!!!
Definitely have to try both recipes!
Here in the Detroit area there is a restaurant called Lelli’s, where hardly anyone goes that does not have their minestrone soup. This is a copycat version that I have made and it is wonderful
Copy of Lelli’s Minestrone Soup
(Cut in half the first time, mostly to confirm volume)
INGREDIENTS
•8 tablespoons butter
•1 1/2 cups chopped onions
•4 (14 ounce) cans chicken broth
•4 (15 ounce) cans mixed vegetables, with liquid
•2 (16 ounce) cans kidney beans, with liquid
•2 (14.5 ounce) cans whole peeled tomatoes, with liquid
•1 (16 ounce) package frozen chopped spinach
•2 tablespoons tomato paste
•4 1/4 teaspoons garlic powder
•4 teaspoons dried parsley
•1/2 teaspoon salt
•1 teaspoon ground black pepper
•1 teaspoon dried basil
•1 cup uncooked elbow macaroni
•1/2 cup grated Parmesan cheese
•1 cup canned garbanzo beans, drained
•4 cups heavy cream (try Half & Half)
•1/2 cup grated Parmesan cheese for topping
DIRECTIONS
1.In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
2.Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.
3.Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese
I also love black bean soup.
Black Bean Soup
(Start 2 days before intending to eat)
1# dry black beans
Soak overnight, rinse and drain several times
In the morning add:
Water to barely cover beans
1# diced ham
3 celery stalks, chopped
2 chopped carrots
2 large white onions, chopped
2 cups white wine
1 green pepper, seeded and chopped
2 cloves garlic, minced
2 heavy dashes Worcestershire sauce
Tsp cumin*
Tsp coriander*
Tsp crushed red pepper flakes*
Bring to boil, simmer covered all day, refrigerate overnight, simmer covered all next day. Monitor consistency, thick is desired. Add water if needed.
Melted snow. Season with a hobo’s tears. Tastes of wintry bitterness.
Hi!
This is my favourite soup for cold days! I just made it yesterday as a matter of fact!!!
Ingredients:
•1/2 onion, diced
•2 ribs celery, diced
•2 carrots, diced
•any other vegetables desired, 1/2 cup each
•2 tbsp oil or margarine
•8 cups water or vegetable broth
•1 cup pearled barley, uncooked
•1 cup pinto or white beans, pre-soaked if dry
•1/3 cup tomato paste or crushed tomatoes
•1/4 tsp salt
•1/2 tsp pepper
•1/4 tsp celery salt (optional)
•1/2 tsp basil
•1/2 tsp oregano or Italian spice mix
•1/2 tsp thyme
•1 tsp onion powder (optional)
•2 large bay leaves
Preparation:
In a large soup pot, sautee the onions, celery, carrots and any other vegetables for 3-5 minutes. Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.
Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!
It is super delicious and hearty too!! Enjoy!!!
I make a great chicken /veggy soup, easy and tastes delicious* Great for freezing too*
chicken breast cut into cubes
1 large onion cut into cubes
1-2 celery sticks cut into cubes
1 garlic clove diced small
2 carrots – peeled and diced into cubes
1/2 green or red pepper diced into cubes or both*
1 leek washed/rinsed and cut into cubes
1 box chicken broth (or homemade if u have it on hand)
1 bay leaf crumbled
pinch of parsley
1/2cup to a cup of frozen mixed veggies (carrots/peas/greenbeans)
1 large potoatoe cut into cubes
In large pot, add a little oil then add onions….let cook 2-3 min, stir to combine..add the celery and carrots…..stir to combine, add the leeks and 1/2 green or red pepper or both* add diced garlic clove, pinch of salt/pepper, Add cubed potatoe pieces………Stir again to combine*……….Add the box of chicken broth…bring to a boil…..add the diced /cubed chicken breast pieces.(raw)…..they will turn White as it cooks* add the bay leaf crumbled. parsley…..turn heat down to medium…..lid on…….cook for 1/2hr*….stir occasionally……..add 1/2 cup to a cup of frozen mixed veggies……….stir to combine. put lid back on, cook for about 15more minutes………SOUPS READY*
have crackers or bread with soup*
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This is my favorite. Serve with sour dough rolls or garlic bread. Cook the soup in one pot and is forgiving if you are missing some ingredients..lol (I make it on a whim sometimes). If you don’t have a parmesan wedge, add some parmesan cheese in its place. Delish!
Pasta e Fagioli
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 ounces pancetta or bacon, chopped fine
1/lb italian sausage, crumbled – this can be bob evans roll or if your butcher has some made up
1 medium onion, chopped fine
1 celery rib, chopped fine
4 medium garlic cloves, minced or pressed through garlic press
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
1 (28-ounce) can diced tomatoes with liquid
1 piece Parmesan cheese rind, about 5 inches by 2 inches
2 (15½-ounce) cans beans, drained and rinsed – 1each cannelloni and red kidney
3½ cups homemade or low-sodium chicken broth
2½ cups water
salt
8 ounces small pasta (ditini)
¼ cup chopped fresh parsley leaves
ground black pepper
2 ounces (1 cup) grated Parmesan cheese
1. Heat the oil in a large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add the pancetta and italian sausage cook, stirring occasionally, until it’s beginning to brown, 3 to 5 minutes. Add the onion and celery; cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add the garlic, oregano, red pepper flakes and anchovies; cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes, scraping up any browned bits from bottom of the pan. Add the cheese rind and beans; bring to a boil, then reduce the heat to low and simmer to blend the flavors, 10 minutes.
2. Add chicken the broth, water and 1 teaspoon salt; increase the heat to high and bring to a boil. Add the pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).
TACO SOUP
1 lb ground beef,or ground venison, or ground chicken,browned
3 regular size cans stewed tomatoes, slightly drained
1 can whole kernel corn, drained
1 can cream corn
1 can kidney beans, undrained
1 can great northern beans, undrained
1 can pinto beans, undrained
1 can black beans, undrained
2/3 cups salsa of your choice
1 packet ranch dressing mix
1 packet taco seasoning
Mix all ingredients together in the crockpot. Make sure whatever meat you use is browned before putting it into the crockpot. Cook on low all day or on high for 4 to 5 hours
Serve with sour cream, cheddar cheese, and crushed tortilla chips on top.
Makes a large amount of soup but it can easily be stored in the freezer in ziplocs or plastic containers for future meals. For future meals take it out of the freezer and let it thaw and then pour into a pan and warm it up.
If you love bacon lettuce and tomato sandwiches, well then, you’ll absolutely love Bacon Lettuce Tomato Soup! Not only is it good for you, but it brings a smile to everyone’s face when they try it. Kids love it, Grampas love it. And so will you.
What you’ll need:
– 1/4 lb. of bacon
– 1 cup chopped onion
– 1/2 cup chopped celery
– 10 oz. can stewed tomatoes, chopped
– 12 oz. can vegetable juice
– 1 cup beef stock
– 1 tsp. sugar
– 1 tsp. oregano
– Shredded lettuce (I like using romaine)
What to do:
Brown the bacon and remove from the pan, cool and crumble.Sauté the onion and celery in 2 Tbsp. of bacon fat until tender.
Mix in the tomatoes, vegetable juice, beef stock, sugar, oregano and the crumbled bacon. At this point, your mixture should be the consistency of a white sauce. If it is too thin, just add a Tbsp. or two of flour mixed with water until you get the right consistency.Simmer for 30 minutes.Serve up into your favorite soup bowls and sprinkle with the shredded lettuce.This delicious Bacon Lettuce Tomato Soup recipe makes about 1 quart of soup.
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Want to drive your family and friends wild? Just make Ginger Carrot Soup. Suddenly, the kitchen smells like heaven and you’ll have to weave your way through the crowds that have gathered around your stove, just to stir the soup!
Make this it ahead of time and re-heat it to use as an appetizer soup. Or, serve it up for dinner. Just make sure you’ve made enough for the hungry people in your life. This gingery soup is a fabulous recipe that can start new traditions to be carried through the ages.
Ingredients:
– 1/4 cup butter
– 2 medium onions, chopped
– 2 Tbsp fresh ginger root, peeled and grated
– 1 1/2 lbs carrots, peeled and thinly sliced
– 6 cup chicken stock
=OR=
– 3 cans (about 11 1/2 ounce) chicken broth (try to use reduced sodium)
– 3/4 cup water
– 1/2 ts salt
– 1/2 ts black pepper
Melt butter in a 4-quart saucepan, over medium heat. Add the onions and sauté them until they become soft and translucent. Cook for about 5 minutes.
Next, you will add the ginger root and cook for another 2 minutes. Add carrots and chicken stock or broth to previously cooked onion mixture. Heat until boiling. Once the soup boils, reduce heat to low, cover, and cook until carrots are tender but not mushy, This should take about 15-20 minutes.
Last thing to do is blend the carrot mixture in batches in a food processor or blender until completely smooth. Return blended soup to the saucepan and add salt and pepper. Heat soup again over low heat until hot and serve immediately.
Don’t forget to garnish with some twisty curls of shaved ginger.
This recipe for Ginger Carrot Soup makes 8 servings for an entrée. If you want to use it as an appetizer, it can be stretched to 12 servings.
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Bloody Mary Appetizer Soup is a great idea for a New Year’s Eve starter. But warmed up the next day, well… the benefits are many! You don’t have to wait for the New Year to get underway to try out this delicious soup. Use it for any kind of gathering or even if you’re just in the mood for it.
And, not only is it a tasty sipping treat, but it’s very easy to make. It takes only about 25 minutes to prepare, cook and serve.
And for those who aren’t drinkers and don’t want to “spike the soup,” just leave out the vodka. Always delicious, and you will always have people asking for more…
Ingredients for the soup:
– 1 can chicken or vegetable broth
– 1 28-oz. can plum tomatoes
– 1 celery stalk, diced
– 2 tsp Worcestershire sauce
– 2 tsp hot pepper sauce
– 1/4 tsp of salt
– 1/2 cup vodka
Ingredients for the horseradish cream:
– 1/2 cup sour cream
– 1 Tbsp horseradish
Combine first six ingredients into large saucepan and bring to a boil. Reduce heat and simmer for about 2 minutes.
Transport soup to a blender or food processor and purée mixture until very smooth. You’ll need to do this in 2 batches. Return the puréed soup to saucepan and stir in vodka. Simmer for about 2 minutes.
While the soup is cooking, combine sour cream and horseradish to make the horseradish cream.
Serve Bloody Mary Appetizer Soup in cute and festive bowls or mugs. You then top each filled bowl with a small spoonful of the horseradish cream. For nice presentation, just add a small piece of celery leaf.
Quick Tip: You can make this soup one day ahead and serve either warm or chilled depending on your mood and the weather. Either way, it is refreshing and comforting at the same time.