soup anyone?

Question

For Christmas day we all bring a crock pot of soup over and homemades breads so people can come and go and eat as they feel like it..This year I am having a hard time deciding what kind of soup to make...I dont want something like a squash, or pumpkin, or tortialla soup or anything like that. I would like to make a soup that everyone of all ages will enjoy, that will be filling , and taste much better than canned soup. It can be a basic soup as long as it is tasty..any ideas/recipes would be appreciated as i have a few ideas, but would like to see what others suggest..thanks and Merry Christmas....

great answers and an FYI i am not from denver am from kansas city..lol..go figure....i was actually thinking a baked potato with cheese and bacon soup sounded nice..thanks for the help

Answer 1

Here are some soups that are tryed & true!!! Enjoy! Hope this helps!

Beer Soup----Yummy!!--serves 16

INGREDIENTS
2 tablespoons and 2 teaspoons margarine
1-1/3 cups chopped onion
1-1/4 teaspoons minced garlic
2-3/4 teaspoons Worcestershire sauce
2 (12 fluid ounce) cans or bottles light beer
2 1/2 (14.5 ounce) cans chicken broth
1/2 cup cornstarch
5-1/3 cups half-and-half
5-1/3 cups shredded sharp Cheddar cheese


DIRECTIONS
Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.



Rich Creamy Basil Tomatoe Soup---serves 16

INGREDIENTS
16 tomatoes - peeled, seeded and diced
16 cups tomato juice
56 leaves fresh basil
4 cups heavy whipping cream
2 cups butter
salt and pepper to taste


DIRECTIONS
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.



Golden Onion Soup---serves 16 Very Good!!

INGREDIENTS
2 cups butter
12 onions, thinly sliced
2 tablespoons dried thyme
ground black pepper to taste
1/2 cup all-purpose flour
16 cups water
4 cups dry white wine
1 cup soy sauce
1/2 cup honey
3 cups shredded Swiss cheese


DIRECTIONS
Melt butter in large saucepan over medium heat. Add onions and thyme, season with pepper. Cover and cook until onions are translucent, stirring occasionally, about 15 minutes. Cook until they are brown and caramelized, another 10 minutes.
Add flour to onions and stir until browned, scraping bottom of pan for about 5 minutes. Mix in water, wine, soy sauce, and honey. Bring to boil. Reduce heat; cover and simmer until soup is slightly thickened, about 1 1/2 hours. Add shredded Swiss cheese, stir till melted. Serve with French bread.




Creamy Classic Crab Soup--- the Best!!!!! Serves 16

INGREDIENTS
1/2 cup margarine
2-3/4 green onion, minced
2-3/4 stalks celery, chopped
1/3 cup all-purpose flour
5-1/3 cups fish stock
5-1/3 cups milk
5-1/3 cups heavy whipping cream
4 pounds crabmeat, flaked
2/3 cup sherry
1 tablespoon and 1 teaspoon salt
3/4 teaspoon ground black pepper
5-1/3 cups hard-cooked eggs (optional)
1-1/4 teaspoons paprika
16 slices lemon


DIRECTIONS
Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
Press the yolks of hard-boiled eggs through a sieve and set aside.
In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

Answer 2

Here on the Gulf Coast,,we eat a lot of red beans and rice with smoked sausage,,,,here is a soup version...it is so good with corn muffins.....want to be a hit? Try this!


CAJUN RED BEAN SOUP

Pick through 3/4 pounds red beans and wash well. Add 4 1/2 cups water to beans and bay leaf; bring to a boil for 1 minute; turn off heat. Let stand 1 hour. Add 1 pound smoked ham or sausage cut into small pieces or hunks....I use smoked sausage..... Cook for 1 1/2 to 2 hours until beans are tender.
Then add 1 chopped bell pepper, 1/4 cup oil, 3/4 cup chopped onion, 3/4 cup chopped celery, and 1 to 2 cups tomatoes. Add red pepper and garlic to taste. You can brown the veggies a bit (not the tomatoes of course) before adding to the soup,,,it adds to the flavor..... Continue to cook for 1 hour and serve with cornbread....

We were broke one time and I made this with hamburger meat,,,,just use lean meat if you do this.....my SIL made it with hot dogs for her kids....you use what you got in the South! Throwing some shredded cheese on top of each bowl,,is a nice touch too.

Answer 3

I made a pot of this the other day and it was great!!

Taco Soup

2 pounds ground beef
1 large onion, chopped
1 can pinto beans
1 can black beans
1 can whole kernel corn ,drained
1 can stewed tomatoes - mexican style
1 can Rotel tomatoes
1 pkg. taco seasoning mix -(opt.)
1 pkg. original hidden valley ranch dressing(dry)
2 1/2 cups water or more, to make soup broth

Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too.

This can easily be made in a crock pot.

Answer 4

Quick and easy
You will need:
2 Tbsp. butter or olive oil
1 small onion
1 can cream soup (any one you like)
2 boiled potatoes, cut into cubes
8 ounces chicken broth or veg. broth
4 ounces shredded cheese, cheddar or american
Black pepper, seasonings
(this recipe is easy to multiply to the amount you need. double it to feed 8-10)
Saute the onion in butter or olive oil. Add the potatoes and lightly brown. Add the soup and broth and heat 10 minutes. Remove from heat and add cheese. Season to taste, with black pepper, thyme, whatever you like.

Answer 5

What about pea and ham soup after all is Christmas you just boil up ham bones till the meat falls off and add peas or anything esle you heart desires and don't forget to soak any dry peas etc over night and Merry Christmas to you to.

Answer 6

If you like the toscana soup from Olive Garden, here's the recipe.

1 Tbsp Olive Oil
1 lb. spicy Italian Sausage, casing removed, crumbled
1 Onion, chopped
2 cloves garlic, minced
1/2 tsp crushed red pepper (or to taste)
2 1/2 c. water
2 cans (14 1/2 oz. ea.) chicken broth
3 large russet potatoes, peeled, halved lengthwise, sliced into 1/4 inch thick slices
1 tsp salt
1/2 tsp freshly ground pepper (I use regular pepper)
1/2 bunch kale, stems removed chopped
1 c. whipping cream

Place oil and sausage in large dutch oven over medium-high heat. Cook until sausage renders fat & begins to shrink (about 5 mins). Remove sausage w/slotted spoon to plate; set aside. Add onion; cook, stirring occasionally until translucent (about 5 mins). Add garlic & crushed red pepper; cook 1 min. Add water & broth, stirring to disolve any bits on bottom of pan. Add potatoes, salt & pepper. Heat to boiling. Reduce heat; simmer 10 mins. Add kale & sausage; simmer until potatoes are tender (about 15 mins). Stir in cream. Heat to simmer over medium heat; cook 2 mins. Serves 6 at 415 calories, 28 grams fat & 27 carbs each.

Yes, the recipe is long, but TRUST me, it's worth it. My coworkers LOVE when I bring this. They even give me the money to make it, and they swear it's BETTER than Olive Garden's Toscana Soup.

Answer 7

Italian Wedding Soup

Borsh

Answer 8

How about split pea? One of my favorites, very filling and you could always top it with a little chopped red bell pepper to add that holiday look! Besides, you just can't get good split pea soup in a can.

Answer 9

I don't have a recipe for this kind of soup but I love Stuff Pepper soup.

Answer 10

Soup: Yum Cauldron: Harry Potter or Witch Rhino: horn or a rhino

Answer 11

Chicken noodle soup with those green orange and yellow noodles with like vegies of your choice and maybe rice i dont know if it would be any good with rice but maybe tortillas. Just make what you feel people will like