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More keeppies by Sagittarius
10 Best Soup Recipes by Sagittarius ,  Dec 2, 2013

French onion soup


Ingredients

  • 6 large red or yellow onions, peeled and thinly sliced.
  • Olive oil
  • 1/4 teaspoon of sugar
  • 2 cloves garlic, minced
  • 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
  • 1/2 cup of dry vermouth or dry white wine
  • 1 bay leaf
  • 1/4 teaspoon of dry thyme
  • Salt and pepper
  • 8 slices of toasted French bread
  • 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

Method

1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.




 Hearty Seafood Soup



This sounds more complex than it is - it's actually a straightforward one-pot meal and the timings are loose.  The most important thing is not to overcook the fish at the end.
Here, I'm adding the prawns along with the mussels, but if they're not particularly large I would put them in a minute or two later.
Don't forget the crusty bread!
  1. Prepare all the seafood in advance and keep refrigerated until needed.
  2. Gently fry the celery, onions, shallot and bacon in plenty of olive oil in a large heavy pot.  Fry for 6 or so minutes until the vegetables have softened and the bacon is cooked.
  3. Add the purée and stir in, stirring regularly for about 2 minutes.
  4. Turn up the heat and add the wine.  Once the wine is bubbling, reduce heat slightly and, letting it  bubble moderately reduce by half (about 20 minutes).
  5. Add the chopped tomatoes, stock, garlic and tabasco.  Bring to a simmer and simmer for another 20 minutes or so.
  6. Add the white fish (it will break apart, but that's fine).  
  7. After 5 minutes, turn heat up high until bubbling quite hard.  Add mussels and prawns, stir in and cover.   Cook covered on a high heat for 4 minutes, then add the squid, stir, re-cover and cook for a further 2 minutes.
  8. Just before serving, stir in the fresh parsley.  Dish up and enjoy with the crusty bread!

Vegetarian minestrone soup



Serves 4

These healthy, veggie-packed bowls come together in no time for a warming weeknight meal. Use a piece of Parmesan rind to add a savory flavor to the pot (also a great tip for tomato sauces). Like most soups, this one is even better the following day. If you are cooking in advance, boil the pasta separately and add it just before serving.

1  tablespoon olive oil 

1  onion, chopped 

1  red bell pepper, chopped 

2  stalks celery, chopped 

1  medium zucchini, chopped 

 Salt and black pepper, to taste 

2  cloves garlic, chopped 

1  teaspoon dried oregano 

1/2  teaspoon crushed red pepper 

8  cups vegetable stock 

2  cups water 

1  can (14 ounces) diced tomatoes, drained 

1  can (14 ounces) canellini beans, drained  

1  piece (3 inches) Parmesan rind (optional) 

1  cup conchigliette or other small dried pasta 

4  cups baby spinach 

1/2  cup grated Parmesan (for serving) 

1. In a soup pot over medium-high heat, heat the oil. Add the onion, bell pepper, celery, zucchini, salt, and black pepper. Cook, stirring, for 8 minutes or until softened.

2. Add the garlic, oregano, and crushed red pepper. Cook, stirring, 1 minute more.

3. Add the stock, water, tomatoes, beans, and Parmesan rind. Bring to a boil, lower the heat, and set on the cover askew. Simmer for 15 minutes.

4. Stir in the pasta and cook, stirring occasionally for 7 minutes or until the pasta is just tender, but still has some bite. Remove the Parmesan rind.

5. Turn off the heat. Stir in the spinach. Taste for seasoning and add more salt and black pepper, if you like. Ladle into bowls and sprinkle with Parmesan.


Crock Pot Spinach-Tomato-Vegetable Soup


Ingredients:

  • 10 ozs baby spinach
  • 2 carrots (chopped)
  • 2 celery ribs (chopped)
  • 1 onion (chopped)
  • 1 garlic clove (minced)
  • 4 cups vegetable broth
  • 28 ozs diced tomatoes (canned)
  • 2 bay leaves
  • 1 tbsp dried basil
  • 1 tsp dried oregano
  • 12 tsp red pepper flakes (crushed)
Directions:

1
Place all ingredients in a slow cooker.
2
Cover and cook on high for 5 hours.
3
Remove bay leaves, stir and serve.

Read more at: http://www.food.com/recipe/crock-pot-spinach-tomato-vegetable-soup-184846?oc=linkback



Barley and shiitake mushroom soup



Serving Size: 4

Ingredients:

  • 1 cup barley
  • 2 handfuls dry Shiitake mushrooms
  • 6 cups water
  • 3 cloves garlic
  • 1 stalk celery, minced
  • 1/2 cup sherry
  • 3 tablespoons soy sauce
  • 4-5 twigs fresh thyme chopped

Directions:

  1. Bring 5 cups water to the boil.
  2. Add dry mushrooms.
  3. Let them soak for an hour.
  4. While you let the mushrooms soak, slice the celery into small pieces.
  5. In a small pot, boil the remaining water.
  6. Add the peeled garlic cloves and chopped celery and boil until tender, around 15 minutes.
  7. Pour the garlic, celery, and boiling water into a blender.
  8. Blend until smooth.
  9. After the mushrooms are done soaking, remove from the water, squeezing out and reserving the excess liquid.
  10. Bring the water used for soaking to a boil and add barley.
  11. Dice the shiitake mushrooms.
  12. Add mushrooms, blended celery/garlic liquid, sherry, and soy sauce and thyme to the pot with the barley.
  13. Bring to the boil, then reduce heat.
  14. Simmer covered until the barley is tender, around an hour.
  15. You may need to add more liquid as the barley will continue to soak it up.
  16. Serve hot with freshly ground black pepper and thyme to taste.

New England Clam Chowder



Ingredients:

  • 4 (6 1/2-ounce) cans chopped clams, undrained
  • 2 (8-ounce) bottles clam juice
  • 4 bacon slices 
  • 1 cup chopped onion 
  • 1 cup chopped celery 
  • 1 garlic clove, minced
  • 3 cups cubed red potato 
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon black pepper
  • 3 parsley sprigs
  • 1 bay leaf
  • 2 cups 2% reduced-fat milk 
  • 1/4 cup all-purpose flour 
  • 1/2 cup half-and-half
  • Thyme sprigs (optional)

Preparation

  1. Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
  2. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
  3. Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.



Tomato-Basil Soup



Ingredients:


  • 4 cups chopped seeded peeled tomato (about 4 large) $
  • 4 cups low-sodium tomato juice
  • 1/3 cup fresh basil leaves
  • 1 cup 1% low-fat milk $
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened $
  • Basil leaves, thinly sliced (optional)
  • 8 (1/2-inch-thick) slices diagonally cut French bread baguette

Preparation

  1. Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.
  2. Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread.
  3. NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.

Hearty Navy Bean Soup



Ingredients

  • 3 cups (1-1/2 pounds) dried navy beans
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 large onion, chopped
  • 1 meaty ham hock or 1 cup diced cooked ham
  • 2 cups chicken broth
  • 2-1/2 cups water
  • Salt and pepper to taste
  • Minced fresh parsley

Directions

  • Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
  • Drain and rinse beans, discarding liquid. Place in a large Dutch oven or soup kettle. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours.
  • Add more water if necessary. Remove ham hock and let stand until cool enough to hand. Remove meat from bone; discard bone. Cut meat into bite-size pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and returned to pan.) Return ham to soup and heat through. Garnish with parsley. Yield: 10 servings (2-1/2 quarts).

15-Minute Roasted Red Pepper Bisque



Ingredients:
  • 2 tsp canola oil
  • 1 garlic clove, minced
  • 1 small shallot, diced
  • 2 cups roasted red peppers (about two 15-oz. jars)
  • 1 tbsp tomato paste
  • 2 (14-oz.) cans, or 3 1/2 cups, reduced-sodium chicken broth
  • 1 tsp sugar
  • 1 tsp paprika (smoked, if possible)
  • Pinch of cayenne
  • Pinch of salt
  • 1/2 cup nonfat half-and-half
  • 2 tsp cornstarch
  • Light sour cream (optional)

Preparation:
 
Heat the oil in a large soup pot over medium heat. Add the garlic and shallot and sauté 3 to 4 minutes, until the shallot is softened. Add the peppers, tomato paste, broth, sugar, paprika, cayenne and salt, and bring to a boil. Reduce the heat and simmer for 10 minutes.

In a small bowl, whisk together the half-and-half and cornstarch. Set aside.
 
Transfer the soup to a blender, or use an immersion blender, and puree until smooth while slowly adding the half-and-half mixture. If using a blender, return the pureed soup to the pot and bring to a low simmer for 1 to 2 minutes until thickened and warm. Serve garnished with sour cream, if desired.

Moroccan Coconut & Chick Pea Soup



I made this soup in my slow cooker. I love recipes that cook themselves.

3 cups light tasting vegetable broth
4 cloves garlic, chopped
1 large yam or sweet potato, peeled, diced
1 yellow bell pepper, seeded, cored, diced
2 Granny Smith apples, peeled, cored, diced
1/2 cup chopped roasted green chiles- mild or hot, to taste
1 14-oz. can Muir Glen Fire Roasted Diced Tomatoes
1 15-oz. can chick peas, rinsed, drained
1 14-oz. can coconut milk
1 lime, juiced
1 tablespoon Thai Kitchen curry paste (red or green), or to taste
A pinch cinnamon and cumin
Sea salt and pepper, to taste

Add just before serving:

1-2 tablespoons chopped fresh cilantro or mint
1 cup packed baby greens
Hot red pepper flakes, to taste, if desired

Combine all of the ingredients in a slow cooker and cook according to the manufacturer’s instructions for your make and model and personal time frame.

Or if you're in a more hands-on mood, do it the old fashioned way. Throw everything in a pot and cook, covered, over medium heat until the vegetables are tender, about thirty minutes.

Stir in the cilantro or mint, baby greens and hot red pepper flakes. Heat through briefly until the greens soften, and serve.

Serves 4.

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