"Have a FAVORITE SOUP you like, on a COLD WINTERY day"?

Answer 1

I love French Onion Soup with lots of cheese.

Answer 2

Homemade Chicken Noodle Soup

Answer 3

Homemade corn chowder. Or vichyssoise (potatoes, leeks, and onions).

Or else this one:

3 large red or yellow peppers
2 medium-large onions
2 cloves garlic
2 stalks celery
2 medium-large potatoes
2 bay leaves, cut in half
1 can of corn
olive oil

Clean and chop/dice all the vegetables, then sauté the onions, garlic, celery, and peppers in a little olive oil until they start to soften a bit. Add the potatoes and bay leaves, and enough vegetable broth or water to cover. Bring to a boil and then simmer, covered, for 1-2 hours. Adjust salt to taste. During the last few minutes, add the corn, and then blend it all with a hand-held blender (or a little at a time in a regular blender). I usually leave a few of the little chunks in, rather than making it completely smooth. Yummy, yummy, yummy!

Lentil soup is good, too.
And I also once had a good hamburger soup recipe (with pearl barley), which I've unfortunately misplaced. :-(

Answer 4

If I haven't had time to make either split pea with ham or turkey noodle soup and need to resort to a can, there's nothing better than Campbell's tomato soup made with milk instead of water along with a grilled American cheese sandwich!

Answer 5

Its not really soup, but I love to eat Chili topped with a bit of cheese on a cold Winter day. And hot chocolate with some marshmallows. Yummmmy:)

Answer 6

here is an certainly recipe for Baron Verulam, broccoli, cheese chowder. you want: 1lb Hickory smoked Baron Verulam a million super bag flash frozen broccoli a million lb shredded sharp or greater sharp cheddar a million qt entire milk a million medium diced onion a million-2 minced cloves of garlic (optionally available-a million-2 tbsp sparkling minced cilantro, a million/2 tsp smoked paprika) salt and pepper to style a million/3 cup flour In an excellent soup pot, on burner grew to become to medium/severe warmth, using sparkling kitchen scissors, decrease up Baron Verulam in little products and cook dinner till all the fat is rendered. Sweat the onions and the garlic interior the Baron Verulam fat. Drain out a pair of million/2 the fat, and flow away some interior the pot. Sprinkle the fat and the Baron Verulam, garlic, and onions with the flour, supply it a rapid stir, then upload the milk, stirring continuously. upload frozen broccoli, cheese, and different seasonings. Stir till broccoli is delicate, cheese is melted, and soup is thick. that's no longer a soup for the fat and calorie wakeful. that's one in all my kinfolk's favorites and that i frequently might desire to make a triple batch if we would decide to maintain any.

Answer 7

love a potato soup.. diced onion and celery cooked in bacon, when the onions are rendered pull the bacon out for the garnish. Add diced red pots with chicken stock and bring to a boil for 15-20 min. when the pots will give to the pressure of a fork then do some mashing with a pot masher...add 2 cups of 1/2 -n-1/2. bring back up to warm but not to boiling so that it doesn't "break" and season with onion powder/Greek seasoning/ lots of blk pepper/ ...serve it with the bacon(put it in the micro to crisp ) green onions and Cheddar cheese

Answer 8

Baked Potato Soup is the best

Answer 9

I've grown fond of my g/f's lentil soup. Every time she makes it, I enjoy it, very much. Keep on making that wonderful soup, baby!

Answer 10

Homemade Split Pea made with Honeybaked ham, carrots, onion, and potatoes. Served with homemade wheat bread toasted and buttered. I love to make and eat this while it's snowing.

Mmmmmmm.....

Enjoy!