Recipes for soups?

Question

Any suggestions for nice, healthy, home-made soups with ingredients that aren't a mission to track down? I'd like something easy and preferably not too lengthy (though it doesn't have to take 5 mins!). I like both 'smooth' soups and those with a bit of bite too.

Thanks to all those who have given me such detailed recipes so far but can I have a few more short and simple ones, please - I'm quite lazy so the simpler the better!

Answer 1

ROASTED TOMATO SOUP WITH GARLIC

Ingredients:
3 pounds plum tomatoes, halved lengthwise
8 tablespoons olive oil
3 tablespoons minced garlic
1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried
1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
1/4 teaspoon (or more) dried crushed red pepper
6 cups chicken stock or canned low-salt broth
6 tablespoons chopped fresh basil
16 1/4-inch-thick baguette slices


Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.
Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper.
Meanwhile, preheat broiler. Brush both sides of baguette slices with remaining 2 tablespoons oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. Serve with soup.

Answer 2

My favorite is Cheese Potato Soup. It's really easy and yummy too with only five ingredients.

potatoes
onion
chicken bouillon
velveeta cheese
real bacon bits

Peel and dice potatoes, about 2 cups. Add Chopped onions, about a handful ( I use the frozen kind that are already chopped). Add enough water to just cover the potatoes and some powdered chicken bouillon, about two tablespoons. Bring to a boil and simmer until potatoes are tender. DO NOT DRAIN water. Add some velveeta cheese. Stir until melted. (To make it easier to slice the velveeta I dip the knife in the boiling potatoes before each slice). Use a potato masher until you get whatever consistency that you like. I like it slightly chunky. Add some real bacon bits (you can get them in a jar in the salad dressing isle) and voila! Serve with some crusty rolls and you'll have everyone's favorite new dinner.

I'm sorry that I am vague on the measurements but this is really hard to mess up. The only part that you need to watch out for is the water to potato ratio. Just cover the potatoes with water and your consistency will be perfect. I usually use about 8 cups of potatoes and a half of a large block of velveeta. Just start out with a few slices of velveeta and add more if it isn't cheesy enough.

Answer 3

A favourite in my house is French Onion Soup.

4 med/lge red or white onions (chopped fine)
1 oz of butter/margarine or 3tbsp of olive oil
4 OXO cubes or beef stock
1.5 pints of water
1/2 a glass of red or white wine or sherry
ground pepper
1 tbsp of Wocestershire sauce (optional) if used don't add salt
1 tsp of thyme (optional)
1 clove of garlic (chopped fine)
ONCE COOKED
I french stick
grated cheese

METHOD
Put onions in a frying pan with butter/margarine or oil
continue to fry until onions are soft & are a nice golden colour (20 mins)
drain the fat off & transfer onions to a pan
add all the other ingredients & simmer for around 30 mins
Once cooked, slice up the french stick top with grated cheese & either place on top of soup in a bowl & grill the cheese until it melts
Or put soup into bowls & place the toasted french stick with melted cheese on a side plate.
This also works well with garlic bread
This soup is filling enough to serve as a main meal

Answer 4

Make a base with some onion and celery and a bit of black pepper by frying them in a little oil.
Peel and chop some sweet potatoes up and add to the pan.
Take the pan off the heat and put some water in.........i am not using exact amounts as i have only ever made this soup in huge batches........sorry.
Bring to the boil and then simmer and blend it.
Add an amount of curry powder to taste and give it a smoother texture by adding some semi-skinned milk.
This also tastes great with chicken added!!!

Answer 5

i would say get a whole onion, chop it up,
heat a tbsp of olive oil, chuck onion in.
Boil a pan of water about two litres,
add one or two stock cubes- veg or chicken your choice
get some mushrooms and chop up
get some broccoli and chop up
enough to just fill 3/4 of pan
put in with onion
add stock to cover veg
boil on med heat for 30 minutes
take veg out
put in blender adding some fluid
do until consistency is achieved
leave back some of the veg for crunch- ie do not blend
if too thick add more stock
put on low heat and stir
add salt and pepper to taste.
the veg can be changed to suit your tastes but the principle is the same.

Answer 6

Here are a number of simple soups that you can make. My favorites are what are called cream of "X" soups. Substitute any ingredient for "X" as the main flavor of your soup.
Here is what you need to make the soup: 1 diced onion, 1/2 stick of butter or 3oz oil, 1# "X" chopped up into tiny pieces, 1/4 cup flour. 2(12 oz) can chicken or beef stock, 1 pint of milk, 1 pt heavy cream.

In a 4 qt pot heat up your oil or melt your butter
Cook the onions until they are translucent
Heat up the stock in a separtate pot
Cook "X" with onions until "al dente"
Sift flour onto vegetable and keep stirring
Let mixture cook for a few minutes while stirring to cook flour
slowly add stock to mixture and keep stirring
After mixture comes to a boil Add Milk and turn flame on low
Add cream and salt and pepper to taste....

Answer 7

Here is my recipe for Turkey soup you can substitute chicken if you like!

1 lbs turkey/chicken

1 package Egg noodles

2 cans chicken or vegetable broth

2-3 Chicken bouillion cubes

Carrots

Celery

Onion

Parsley

Method:
Boil the turkey or chicken in bouillion water until done. Reserve the liquid and set aside. In a soup pot put in your broth and the reserved liquid. Bring to a boil and add egg noodles. Boil until el dente' add diced veggies. and continue to cook. add chicken or turkey and continue cooking on a simmer. Simmer for about 30 minuets to an hour. Place soup in serving dish and sprinkle with parsley and ENJOY!

Answer 8

this is my sis's own recipe Chicken tortellini soup:

5 bone in chicken breasts
10 cans chicken broth
2 bay leafs
boil these together until meat falling off the bones
take bones out. and remove bay leafs
Season broth with
5 or 6 sprinkles of garlic
" " sprinkles of onion powder
Salt
Pepper
Chop one whole onion
shave 2 or 3 carrots
add 2 cans of diced or stewed tomatoes
2 tbls. of oregano
half a bag of frozen corn
return chicken back to broth.....
bring to a rapid boil and add one bag of frozen tortellini with romano cheese inside....found in frozen section of grocery store
cook tortellini until almost done about 15 minutes
add 3 or 4 tablespoons of parmesean cheese (the sprinkle kind)
after the tortellini is done......and there you have it.......

Source(s):

My sis

Answer 9

lentil soups, fortified with either vegetables or mushroms, and chicken \ meat clear soups flavoured with black pepper, butter, and garnished with fresh cream , coriander, are healthy, tasty, easy to make.
try out your own receipes, by using innovative ideas.
boil rice, dal, in lots of water, take out the water for soup, add chopped french beans, carrot and onion, serve hot, with a dash of fresh butter, or even clarified butter, with toast.

Answer 10

Red Onion Bisque
8 tbl butter
5 lrg red onions chopped
2 tbl sugar
1 1/2 cup chicken broth
2 tbl dry sherry
2 cup whipping cream
Salt to taste
Freshly-ground white pepper to taste
Chopped parsley for garnish

Melt butter in Dutch oven or stockpot. Add onions and stir. Cover and steam for 20 minutes over medium heat. Remove lid and stir. Sprinkle with sugar and cook uncovered on medium heat until caramelized, about 10 minutes. Add chicken broth and sherry and simmer for 20 minutes. Remove pot from heat and cool. (Recipe to this point can be done ahead of time and refirgerated overnight.)
Pour onion mixture into work bowl of food processor and puree, turning the machine off and on to achieve desired result. (This may need to be done in batches, depending on size of bowl, or can be done in a blender.)
Put pureed onion mixture back in pot and gently rewarm over low heat. Add cream and simmer about 10 minutes. Season to taste with salt and white pepper.
To serve, ladle into warm soup bowls and sprinkle with parsley.

This recipe yields 8 servings.