Soup ideas

[LuvOrlando]

We are now knee deep in January and since there hasn't been a lot of snow to brighten things I am going all in on the comfort soups! Please share ideas, I am looking to make something today and haven't quite settled on a choice. What to make, what to make???

This past week there was chicken soup which always follows store bought roast chicken leftovers. I just toss bits of spices into the pot (or slow cooker) with scraps of onion, celery and carrot peel and boil quite a while then strain and add nice veggies to eat, put it on top of a nice pasta or even tortellini and the leftover chicken and it's done.

Also made my favorite Rick and Creamy Tomato soup from Taste of Home this week, it is outstanding with a grilled cheese sandwich or just plain garlic bread.

Lastly, there was Taste of home Savory Potato Leek soup this week which is super easy.

Been experimenting with using frozen veggies.

I have some Udon & Lo Mein noodles from Wegmans in the freezer which got my attention but now I am not sure what to do with them. I got some Miso paste and also not sure what to do with it yet either.

 

[TwoMisfits]

We are now knee deep in January and since there hasn't been a lot of snow to brighten things I am going all in on the comfort soups! Please share ideas, I am looking to make something today and haven't quite settled on a choice. What to make, what to make???

This past week there was chicken soup which always follows store bought roast chicken leftovers. I just toss bits of spices into the pot (or slow cooker) with scraps of onion, celery and carrot peel and boil quite a while then strain and add nice veggies to eat, put it on top of a nice pasta or even tortellini and the leftover chicken and it's done.

Also made my favorite Rick and Creamy Tomato soup from Taste of Home this week, it is outstanding with a grilled cheese sandwich or just plain garlic bread.

Lastly, there was Taste of home Savory Potato Leek soup this week which is super easy.

Been experimenting with using frozen veggies.

I have some Udon noodles from Wegmans in the freezer which got my attention but now I am not sure what to do with them.

With baby carrots so cheap right now, I love making this soup - I don't measure, I just use my olive oil, I use extra carrots and onion and extra seasoning and leave the fluid amounts the same (and usually use dried seasoning - it's way cheaper and faster without losing the taste), and I do finish with a little maple syrup (like a tsp to 1/2 TB - it's just a nice finish). The mouth feel is amazing...

https://www.wholesomelicious.com/creamy-carrot-and-ginger-soup-dairy-free/

 

[mjkacmom]

A staple here is turkey sausage, kale (or spinach), white beans, sometimes tortellini, google brings up a bunch. For vegetable, i like minestrone. My kids like chicken tortilla. Black bean is good.

 

[karen4546]

i LOVE the copy cat chicken gnochi soup from Olive Garden. I always add extra spinach and cut the gnochi in half.

 

[1420Elexismc]

With the Udon I would make the copycat of PF Changs chicken noodle soup
I am a huge fan of Mulligatawny
I like buying turkey cutlets and making soup with them vs chicken(a little different and I add sage as a spice to give it that "Thanksgiving" feel")

 

[Pea-n-Me]

We make soups a lot. I get a lot of ideas from Instagram. I like watching them make it and seeing what it looks like when done. There was a really good one we enjoyed called Cabbage Roll Soup (meatlikemike posted on Nov 20, 2022). The other night we made Sausage Spinach Tortellini Soup that was tasty (a Reel from feastonthese). So many good ones that are different.

Cabbage Roll Soup



Sausage Spinach Tortellini


*Hint for Cabbage Roll Soup - use just a small head of cabbage and long rice, not minute rice

 

[mmouse37]

Three of my favorite soup recipes are Pioneer Woman's Sherried Tomato Soup, America's Test Kitchen's Red Lentil Soup with warm spices and Natasha's Kitchen's Chicken Tortilla Soup.

https://natashaskitchen.com/chicken-tortilla-soup-recipe/

https://www.thepioneerwoman.com/food-cooking/recipes/a9427/sherried-tomato-soup/

RED LENTIL SOUP​

4 tablespoons
unsalted butter

1 large onion, chopped fine

Salt and pepper

¾ teaspoon ground coriander

½ teaspoon
ground cumin

¼ teaspoon ground ginger

⅛ teaspoon
ground cinnamon

Pinch cayenne

1 tablespoon
tomato paste

1 garlic clove, minced

4 cups
chicken broth

2 cups water

10 ½ ounces (1 1/2 cups) red lentils, picked over and rinsed

2 tablespoons lemon juice, plus extra for seasoning

1 ½ teaspoons dried mint, crumbled

1 teaspoon
paprika

¼ cup chopped fresh cilantro

INSTRUCTIONS​

Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne, and 1/4 teaspoon pepper and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.
2

Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.)
3

Melt remaining 2 tablespoons butter in small skillet. Remove from heat and stir in mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, sprinkle with cilantro, and serve.

 

[QueenIsabella]

I love soup! Pretty much any soup! Minestrone is always a good choice--throw in whatever leftovers/soon to go bad vegetables you've got, plus a can of beans (whatever you have) and leftover pasta sauce and/or cooked sausage. Bonus points if you add a spoon full of pesto (I make this in the summer, and freeze it in an ice cube tray. Also good in tomato soup).

If you keep a bag of small salad shrimp in the freezer, they can make a quick noodle soup. Spinach? Throw it in.

The only real recipe I follow is split pea soup, so I get the proportions right. As it happens, I'm making it tonight, we've been working through a ham all week, so just the bone is left.

 

[Pea-n-Me]

Speaking of Olive Garden, does everyone know you can get a gallon or half gallon of soup from them to go? It comes with a ladle and bread sticks, if you want, and is still reasonably priced (imo). I love their Zuppa Toscana - sausage, kale, potatoes. If I don’t have time to make my own, these are a good substitute.

https://www.olivegarden.com/menu/homemade-soups/prod81927

 

[Moliphino]

I love this chorizo and chickpea soup and it's not too hard to make:
https://valenbarcelona.com/spanish-chorizo-and-chickpea-stew/

I just use whatever chorizo I can find at the grocery store. I've used Portuguese chourico, Boar's Head chicken chorizo, etc. and it always comes out fine.

I also used canned chickpeas and canned diced tomatoes to make it easy.
I've never included the leek because they only have enormous ones at the grocery store and I have nothing else to use it in.
I use the vegetable Better than Bullion for the broth cubes.

It's very filling and actually tastes even better as leftovers.

 

[LuvOrlando]

We make soups a lot. I get a lot of ideas from Instagram. I like watching them make it and seeing what it looks like when done. There was a really good one we enjoyed called Cabbage Roll Soup (meatlikemike posted on Nov 20, 2022). The other night we made Sausage Spinach Tortellini Soup that was tasty (a Reel from feastonthese). So many good ones that are different.

Cabbage Roll Soup
View attachment 733553

Sausage Spinach Tortellini
View attachment 733554

*Hint for Cabbage Roll Soup - use just a small head of cabbage and long rice, not minute rice

Hmmm, I have almost an entire bag of shredded cabbage from TJ's minus what I used for shrimp tacos the other day. Do you think it would be good with the thin cuts?

I've made a yummy soup called Healing Cabbage Soup in the past with the shreds but it's very light, yours looks more substantial.

 

[Pea-n-Me]

Just want to mention Frontier Soups, too. The thing I like about them, besides being pretty easy to make as well as delicious, is that many of them have very low sodium. So as long as you keep the additives low sodium, it’s a way someone who enjoys soups can eat them without straying from their dietary guidelines. I often recommend them to patients. (Do check labels!)

https://www.soupsonline.com/m-19-frontier-soups.aspx

Hmmm, I have almost an entire bag of shredded cabbage from TJ's minus what I used for shrimp tacos the other day. Do you think it would be good with the thin cuts?

I've made a yummy soup called Healing Cabbage Soup in the past with the shreds but it's very light, yours looks more substantial.

I think it could work, sure. You may have to just adjust your cooking time.

 

[#1hoosierfan]

I have this soup in the crockpot right now.

Season a chuck roast on both sides with season salt. Pour a bottle of V8 and and a can of beef broth over it along with a bag of frozen soup vegetables. Cook on low 8-10 hours. Shred the chuck roast. We top with grated cheddar.

 

[LuvOrlando]

Healing cabbage soup is a yummy soup with a sort of detox back to nature vibe I like if I'm feeling icky from making poor food choices and need to right myself

Saute some onion and a clove or 2 of garlic in olive oil or whatever you use
add cabbage cut up or a bag of shredded
add a can of diced tomato or leftover tomato sauce ( I have done it and it's fine to me)
add whatever broth you like or water or add a mix, it's a very forgiving soup IMO

Boil about 20 min and that's it.

I'll have it as is but my family generally wants some rolls, bread and butter or garlic bread that I recently discovered can made with just about any bread, butter or a little bit of olive oil and a sprinkle of garlic powder or garlic salt. Last week I flattened and popped some day old french baguettes into the toaster then buttered and sprinkled with a touch of TJs garlic salt grinder and it was very nice with leftover soup, so it's a nice quick perk.

 

[QueenIsabella]

Speaking of Olive Garden, does everyone know you can get a gallon or half gallon of soup from them to go? It comes with a ladle and bread sticks, if you want, and is still reasonably priced (imo). I love their Zuppa Toscana - sausage, kale, potatoes. If I don’t have time to make my own, these are a good substitute.

https://www.olivegarden.com/menu/homemade-soups/prod81927

Did not know this! Olive Garden isn't convenient to our house these days, and I'm not their biggest fan. Still, I love their minestrone soup so much! The other soups might be fine--I only get the minestrone! I could definitely make a meal out of that, maybe with a breadstick or two to sop up any leftover broth...

 

[LuvOrlando]

Yum, so many nice ideas! My family will be pleased this week to have so many new options!

Thinking a broader selection of soups might be a good way to better manage veggie leftovers too!

I try to put at least 1-2 veggies on the table for each meal but then I am the only one who likes the leftover veggies but a soup would be a nice twist! Have a bunch of multi color carrots in the drawer I plan on baking with some olive oil & rosemary, now I think I can use the leftovers in TwoMisfits carrot soup. Yesterday, I made a sort of hummus for lunch out of leftover broccoli rapini and cannellini beans, which was delicious, but I also could have dropped that in a QueenIsabella's minestrone.

 

[lovesmurfs]

I'm a leftover soup person. I save leftover veggies from dinners in a gallon-size freezer bag. When it's full, I make soup from it.

I made broth from our Thanksgiving turkey carcass - froze it with the meat and made soup a few weeks ago. Did the same with our Christmas prime rib bones -- made a beef barley soup. I also have a great soup recipe which uses leftover mashed potatoes (I always make too much!) -- even works with cheesy garlic mashed potatoes.

Over the years, I've found the one thing I tried to skimp on and made my soups fail was lack of salt while cooking it. Yes, you can add salt at the table, but it doesn't give that extra level of flavor it does during the cooking process.

I've been hankering for some split pea soup, but don't feel like making a ham (use the ham bone for it). We'll see. I've tried ham hocks without the same success.

 

[PollyannaMom]

I make a tortellini soup that I recently posted in another thread here:
https://www.disboards.com/threads/q...ll-is-welcome.3796858/page-1096#post-64547226

 

[mrodgers]

Not much of a soup fan but I can't ever get enough of stuffed pepper soup.

And soup like, I would be making chili over most soups.

 

[fla4fun]

When it gets cold and gloomy, I either make cream of potato soup or chili. I like something hearty. I may make some chili tomorrow, as it’s supposed to be a rainy weekend.