Simple and quick recipe of tomato soup.
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Question by .: Do you have any good soup recipes?
Yeah, SOUP!
Healthy and filling
Is that Dan Quayle’s recipe? Ramen seasoning packet? Ummmm…. no.
Mmmm pumpkin.
Best answer:
Answer by Snuggies rule!
I never use a certain recipe for soup. Just take your favorite noodles and broth flavors. Then pick some veggies and maybe even rice. Throw in some spices and taste. Keep adding things until you find something you love.
Know better? Leave your own answer in the comments!
Awesome :)
Savory Spiced Pumpkin Pie Soup With Granny Smith Apple
My family is huge fans of soup, particularly those creamy soups. I created this savory and sweet soup with inspiration coming from my little girl along with the feelings of fall in the air.
Ingredients:
1 tsp Vegetable Oil
1 Small Onion, chopped
2 cloves Garlic, minced
1 Large Granny Smith Apple, peeled, cored and chopped
4 cup Broth, or half broth and half water
1 cup Canned Pumpkin Pie Puree
¼ tsp Cayenne Pepper
⅓ cup Heavy Cream
¼ cup Greek Honey-flavored Yogurt, optional
Directions:
Heat oil over medium in a medium pot and add onion. Cook until almost tender, about 3 to 4 minutes. Add garlic and cook another minute. Remove and, using a blender, puree until smooth.
To same pot add apple and cook for about 5 minutes. Return onion and garlic puree to pot along with broth, canned pumpkin and cayenne.
Bring to a boil, reduce heat to low and simmer about 20 minutes for flavors to meld. Stir in cream and cook 5 minutes until thickened and warmed through. Garnish each portion with one tablespoon of Greek honey flavored yogurt, if desired.
Helpful Tips:
Optional: Garnish with honey flavored Greek yogurt and serve with toasted pretzel or bagel to dip.
My lentil soup is very healthy, very filling and vegan. However you get sick of it after a few days so you might want to half the recipe! Haha.
10 cups water
2 carrots
1 1/2 cups barley
2 cups rinsed and dried lentils
1 stalk celery
2 potatoes
2 tbsp cumin
1 or 2 bayleafs
any other spices you think would make it taste a little better. I throw in salt & pepper, seasoning salt and whatever else I fancy
Basically, chop up all the vegetables until they’re a decent size, then throw everything into the pot and cook it for an hour or two. Just wait until the lentils have softened and the soup is pretty thick.
Another lentil soup recipe if you like meat in your soup:
http://www.daveywaveyfitness.com/recipes/a-nutritional-powerhouse-simple-and-delicious-lentil-soup/
I also do a simple tomato soup, with just canned tomatos that I boil down and throw in spices and a splash of red wine.
My personal FAVOURITE soup though, is sweet potato soup. This one is easy because you don’t really need a recipe, but I will give you what I usually use.
3 sweet potatoes
2 carrots
half a zucchini
2 pears
tbsp maple syrup
cinnamon, cayenne pepper, nutmeg, to taste
about 4 cups of water, give or take
Chop up the sweet potatoes, carrot, zucchini and pears and boil them until they are very soft. Then cool them and blend them together in a blender. You may need to drain some of the water for this, but don’t drain too much water out. When it is thick and blended together, add it back to the pot and heat it for a little while, adding the spices and maple syrup.
This makes a very Autumn tasting soup, very thick, maybe a little chunky and delicious!
today at work I made chicken noodle soup.
tonight for dinner we are having cream of celery soup.
Earlier in the week I had some beef and broth left over and made beef with barley soup.
This weekend we are going to the In-laws and I am making Potato leek soup.
Look on All recipes.com for ideas
I truly do not have a single clue as to why people would need a recipe for soup or a sandwich!! That is up to the individual pantry and freezer as to what goes into “soup du jour”
I brown a few pounds of chopped beef, lamb, pork or a blend, and toss it into stock pot or slow cooker, add either a box of barley, a cup of rice, or several hands full of some kind of pasta. Then I dump in whatever frozen veggies I have in the freezer, and add enough water to cover the whole mess and turn it to high to bring to a boil. Then I start adding seasonings: we always start with parsley, sage, rosemary and thyme, do we not? Then add garlic, clove, oregano and cilantro. Salt is to taste in a few hours. Pepper too! Turn the soup down to low and cover tightly and simmer for several hours.
Sopa de Chiles Verdes
sack of onions, chopped coarsely
sack of potatoes washed and chopped to bite size
3 sacks of baby carrots
6 celery hearts cut to 1 inch pieces
10 pounds roasted peeled and chopped hot Hatch green chile
all the soup bones, stew meats and what not left in the freezer.
Put all this into the Old Electric Roaster, cover with all left over or drained veggie liquids that are frozen in freezer boxes in the freezer. Add enough water to cover all ingredients. Put lid down and lock it. Turn heat to 350F and ignore for 6 hours. Add salt, oregano, cilantro, garlic, rosemary, chives, parsley, and hickory smoke. Ignore for another 6 hours.
Make biscuits, sopapillas, cornbread, tortillas, and put out some saltines. This will feed about 50 to 100 hungry cowboys.
this is a yummy soup
Really easy recipe for Broccoli-cheese soup:
Bring 4 cups of water to a boil, add 1 med. or large diced onion and a 16 oz. pkg. of frozen
chopped broccoli, cook 5 minutes, reduce heat to medium and add 2 cans of cream of
mushroom soup and 2 cans of cream of celery soup and a large can of sliced drained mushrooms.
Stir occasionally until the soups are no longer lumpy. Then add 1/2 of a 2 lb. box of Velveeta
cheese, cut into chunks. Stir occasionally until the cheese melts, so it doesn’t sink to the
bottom and stick to the pan. I also add drained water chestnuts for extra crunch.
An easy and delicious soup to make is french onion. It’s not all that bad for you save for the salt but everyone will love you for it.
Ingredients:
■1 1/2 onions, halved and sliced
■4 tbs butter
■4 cups beef broth
■1/4 cup red cooking wine
■1/2 tbs Worchester sauce
■1 tbs balsamic vinegar
■1 tsp thyme
■french bread, sliced
■mozzarella, swiss, or provolone cheese
Directions:
In a large skillet, heat butter over medium-low and cook onions until translucent- about 10 minutes or so. Turn often so onions don’t brown. Add broth, red wine, worchestire sauce, and thyme. Simmer 20 minutes. Add balsamic vinegar, stir and turn heat to low.
Turn on broiler and lay french bread (1 slice per bowl) onto foil or baking sheet. Toast each side until lightly browned. Ladle soup into broiler proof bowls, top with bread and cover with cheese. You can use all three or just one kind. Broil soup until cheese is melted, bubbly, and slighlty browned.
I start with this-
In the winter, I usually make “Pot Roast,” but with leaner Beef then Chuck, lots of tomatoes (canned from Summer) Spaghetti or Pizza or some tomato sauce, carrots, potatoes, green peppers, celery, onions and garlic.
THEN, make soup from leftovers, adding extra of what I have the least of from the dinner. Whatever leftovers I have in the fridge, I add, even mixed vegetables are great-(the only way I eat mixed vegetables). It’s a round about way, learned it from my mom who made the best soups. A Ham bone always adds incredible flavor..and I know this recipe is not anything absolutely specific, but you can do it the next time you have some leftovers.
If I have lots of Baked Chicken (bones), or left over turkey, I boil all of this for quite awhile, get the meat off the bones. Add Brown rice or whole wheat spaghetti or noodles, celery, to this. You sometimes need to add chicken stock, helps to add more flavor.
Egg Drop Soup is easy- Chicken stock boiling, then beat up an egg or two, stir the chicken broth and pour in egg slowly, while you stir.
This kind of soup is more of a “use what you have”….we usually have those ingredients around-lol
@By the way-I really liked Super Nova, but thought it was a guy!
I love cooking, so I have too many to list. The first is one of my favorite vegetarian soups.
Small Sack White Beans
1 cup Barley
Two Cloves Garlic, chopped
Two Medium Onions, chopped
Four Sticks Celery, chopped
Three Carrots, chopped
Half Head of Cabbage, chopped
Salt and Pepper per taste
Dash Paprika
Dash Chili Powder
1 teaspoon Sweet Basil
Butter or seasoning to taste (I use Butter)
Could add chicken or beef broth for non-vegetarian
I don’t have an order that I do this, but I start out with the beans and barley in several cups of water. I cook it for about 4 hours while I write, do work I’ve brought home, email, or visit with family in the kitchen/nook/family room area. Add water as needed. I use Emeril cookware, but any good cookware is fine. After the veggies are soft, I add the ingredient that makes this for me:
Chef Boy R Dee Pizza Sauce, 2 cans
I made my own sauce until I tasted this Pizza Sauce, and now I use it in many recipes instead of my own tomato sauce. I serve this with saltines or home made bread.
My next favorite is cream of carrot soup.
Large Pack Carrots, cleaned and sliced
1 Medium Onion, chopped
1 Clove Garlic, chopped
1/2 Lemon, the juice only
Dash Clove, no more
Dash Cinnamon, no more
Salt and Pepper per taste
Butter or seasoning to taste (I use Butter)
One Can V-8 for taste and nutrients
Land of Lakes nonfat Half and Half
Cook in several cups of water until soft but not mushy. It’s best to boil down the water to keep the nutrients. I put the Half and Half and V-8 last and let it heat. Then I put the entire contents into my blender and run it in short bursts. I want a consistency that is somewhat smooth, but not too liquidy.
To me, home made bread is a part of home made soup time. I like making one large batch of bread, dividing it into three, and make one plain, one garlic with whole clove pods, and one with bran. I serve these with different choices of butters and spreads. My family loves honey butter on the bran bread.
I prefer the vegetable one, I have for you a winter food Ideas,vegetable soup recipes, please check out this link: http://www.lifehacksanddiy.com/winter-food-idea-soup-recipes-vegetable-soups/