Homemade Soup Recipies?

Question

I'm looking for people's favorite homemade soup recipies, no preferences, just looking to make something different. Thanks!

Answer 1

I make this one all the time and it's incredible. I can't give you an exact recipie, because my Grandmother tought me how to make this, and old french ladies do not use measurements. You'll have to eye it. Skip the pasta and do dumplings for a traditional french fricot with a twist.

Trim boneless, skinless chicken breasts of fat and cut into bite-size chunks. Sautee in 1 tbsp of olive oil until cooked. Add two heaping teaspoons of fresh garlic, salt and pepper. Add 1 med minced onion, carrots, and celery and sautee until cooked, but still semi-crunchy. Add chopped portobello mushrooms, cover and cook on medium heat for about 10 minutes. Add three cans vegetable broth (I think they're 12 oz) and one can of fat free chicken broth (more if needed) Add a handful or two of fresh spinach or escarole, one beef buillion cube (do not skip this!), and a can of whole tomatoes (in juice, not puree) mashed. Throw in a bay leaf and cook for about an hour on med-low heat (keeps the chicken tender and brings out the flavor in the veggies) 1/2 hour before serving, throw in a handful of whole wheat penne pasta and serve with a crusty baguette.

It makes enough for an army, but it goes quickly. So good for you, and super tasty.

Answer 2

Tomato Florentine

4 cups sliced carrots
1 1/4 cup chopped celery
1 cup chopped onion
4 cloves minced garlic
1/4 cup olive oil
30 oz chicken broth
10 oz pack spinach
2 cups water
salt, basil, oregano, dried crushed red pepper to taste (only add a very small amount of the crushed red pepper as it gives it some spice and too much will make it crazy spicy!)
1 cup shell pasta
2 cans tomato sauce
1 can tomato juice
i can tomato paste
1 can diced tomatos
2 tbs sugar

directions: in a large pot (and you really need a large pot for this) add the oil, carrots, celery, onion and garlic and cook until the carrots start to get a bit soft. drain the oil and add everything but the pasta and the spices in the pot and cook on medium heat stirring often. I usually keep it on the stove for close to an hour then I start to add the spices and continue to cook until I can really taste them in the soup. about 20 minutes before your ready to take it off the stove, add the pasta. it cooks really fast. you can use more of less then the 1 cup of pasta depending on your preference. once its cooked you can then keep some out to eat and I like to freeze the rest as it makes such a huge amout.

Answer 3

Cream of Cilantro

Start with about two cups of chicken stock, or vegetable stock if you're vegetarian or kosher.
In a blender, blend light cream or half and half (to avoid coronary disese!) with cilantro, adding the cilantro a bit at a time until you have a green paste. You'll probably need one pint of cream for three to four bunches of cilantro.

Slowly add the cilantro paste to the soup base. Add cumin, pepper and a bit of minced garlic to taste. Let simmer. Top with homemade croutons and a few sprigs of fresh cilantro, one of mint if you like.

This is incredible easy; my husband grew up in mexico and loves cilantro soup- this incredibly quick recipe is his favorite, says it's better than the cook at home made.

Answer 4

CHICKEN TORTELLINI SOUP

9 oz. package frozen cut broccoli, thawed
6 cups water
3 cans condensed chicken broth
1 (10 3/4 oz) can cream of chicken soup
2 cups (about 4 breasts) boneless, skinless, split chicken breasts cubed and soaked in 1/2 cup dry vermouth (may substitute cooking sherry, white cooking wine or water if preferred)
1 cup chopped onion
1 cup grated carrots
2 cloves garlic, minced
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
12 oz. package cheese tortellini (fresh or frozen)
grated parmesan cheese (optional)

In a large saucepan or soup pot, combine water, chicken broth, cream of chicken soup, soaked chicken, onions, carrots, basil and oregano.
Bring to a boil; add tortellini. Simmer uncovered for 30 minutes.

Add broccoli. Simmer an additional 15 minutes or until broccoli is tender.

Serve garnished with grated parmesan cheese if desired.

Enjoy this easy one dish dinner any day of the week!

Answer 5

Tortilla Soup

2 chicken breasts halves, boned, skinned and cubed
1 onion, finely chopped
1 clove garlic, crushed
3 medium tomatoes, peeled, seeded and chopped
4 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 mild green chile, seeded and chopped
2 tablespoons vegetable oil
4 corn tortillas, halved and cut into 1/4 inch strips
shredded monterey jack cheese, a little for each serving
2 tablespoons coarsely chopped fresh cilantro or parsley

Combine chicken breasts, onion, garlic, tomatoes, broth, salt, pepper and green chile in slow cooker. Cover and cook on low 7-8 hours. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels. Serve soup in bowls and add tortilla strips. Top with cheese and cilantro or parsley.

Answer 6

My favorite is potato soup with your added ing. Just cut potatoes in half cover with milk and water. Cook on Low-Med. untill soft. Blend half of mix. then return to pan cook untill mix is thick. Then add cooked bac., corn, cheese, get creative.

Answer 7

recipe---1AND1/2 OF GROUND BEEF COOKED AND DRAINED,3CANS OF MIXED VEGETABLES,DRAINED,1 CAN OF DICED TOMATOES,1 LARGE CAN OF TOMATO JUICE,1 BAY LEAF,1/2 TEASPOON OF SALT,1/4 TEASPOON OF PEPPER,1/4 TEASPOON OF ITALIAN SEASONINGS. MIX ALTOGETHER AND SIMMER ON MED-LOW HEAT FOR ABOUT 30-45 MINUTES,BEFORE SERVING REMOVE BAY LEAF.ENJOY//// THIS SOUP CAN ALSO BE MADE IN CROCK POT.