ISO: Soup recipes

 I'm new at making homemade soup.  Can anyone give me your T&T simple recipes.  I look thru books all the time but so many of them have stewed tomatoes and we don't like them.  Thanks

DH doesn't like them either, so I either put them in a blender, or use puree. Tomato texture seems to be his difficulty.

Crockpot French Onion Soup (Kathyf)
(makes 8 servings, though I successfully halved this recipe)

3 large onions, sliced (3 cups)
3 tbls butter, melted
3 tbls flour
1 tbls worcestershire sauce
1 tsp sugar
1/4 tsp pepper
4 cans (14 1/2 oz each) condensed beef broth

Mix onions and butter in crock pot. Cover and cook on hight heat setting for 30 minutes or until onions begin to brown around the edges. Mix flour, worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7-9 hours (or high heat 3-4 hrs) or until onions are very tender. Ladle in bowls and top with a slice of cheesy broiled french bread (below)

Cheesy Broiled French Bread

8 slices french bread, 1 inch thick
3/4 cup shredded mozzarella cheese
2 tbls grated parmesan cheese

Set oven control to broil. Place bread slices on rack in broiler pan. sprinkle with cheeses. Broil with tops 5-6 inches from heat for 2 - 3 minutes or until cheese is melted.

Baked Potato Soup

INGREDIENTS

4 large baking potatoes (about 2-3/4 pounds)
2/3 cup butter
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
6 cups milk
1 cup (8 ounces) sour cream
1/4 cup thinly sliced green onions
10 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese


DIRECTIONS

Bake potatoes at 350° for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. Yield: 10 servings.

WISCONSIN CAULIFLOWER- CHEDDAR SOUP
(From Better Housekeeping Best Recipes 1998)

2 tbsp margarine or butter
1 medium onion, chopped
1/4 c a/p flour
1/2 tsp salt
2 c milk
1 can (13-3/4 to 14-1/2oz) chicken broth
1 head (2-1/2 lbs) cauliflower, cut into 1-in pieces
1 tsp dijon mustard
1 package (8oz) shredded sharp cheddar cheese (2 cups)

1. In 4 qt saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.
2. Gradually stir in milk, chicken broth, and 1-1/2 cups water; add cauliflowe and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.
3. In blender (with center part of blender cover removed to allow steam to escape), glend cauliflower mixture at low speed in small batches until very smooth.
4. Return cauliflower mixture to saucepan; heat over medium heat until hopt; stirring occasionally. Remove saucepan from heat; stir in mustard anad 1-1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve. Makes about 9 cups or 8 first-course servings

Crea

Here is one of my favorites. My MIL got it from a mutual friend.

It's called Taco Soup and it's so easy.

1 lb ground beef

1 onion

Cook together until beef is cooked through and onions translucent. Drain off any fat.

To the beef and onions add:

1 can of tomato soup

1 can kernal corn (undrained)

2 cans pinto or kidney beans (undrained)

1 T sugar

1 packet of taco seasoning mix

1 can of diced tomatoes

Bring to a boil. Turn down to a simmer. Will be ready in 10 minutes.

Top with sour cream, fritos, green onions, or whatever your heart desires.

wow, those recipes are great!

i am not much help as i just make soup. i do have a recipe that i really like, "meat ball soup" but it has stewed tomatoes. if you want it, i can print it out for you.

my soup recipe: ( never the same pot of soup, lol)

carton of chicken or beef stock ( low sodium)

can of  V8 juice ( or i use my homemade juice)

pkg of liptons onion soup mix and 4 cups water

onions, celery, carrots, cut up chicken or beef,

leftovers........i throw whatever is calling my name when i open the frig!! lol

i do not add salt, but i do add pepper, garlic, parsley,. i am teaching my DD to make soup, and she goes crazy with spices!! lol, so i would say go easy .............lol till ya get the hang of it.

i make this version of soup alot.........simple, easy , and i can use up leftovers!!

good luck!

 Thanks Katie I would like your meatball soup recipe.  I read somewhere to freeze leftover vegetables in a big bag and when it's enough to make soup out of that so I'm just starting.  We'll see how that works out

I have made this soup many times now. We love it! I use the precooked bratwurst..the ones that look like smokies or weiners. I found it here on TOH. Just found the recipe online here to show it to you. It is not my recipe. I didn't see a name on it to include.

Bratwurst Potato Soup

Country Woman

My husband, Frank, a former Army cook, adapted this nourishing chowder from my mother's homemade potato soup. We've created recipes as a team for over 50 years. Our motto is, "The couple who cooks together, stays together."

Ingredients:

• 1 pound fully cooked bratwurst, cut into 1/2-inch slices
• 2 medium potatoes, peeled and chopped
• 2 cups water
• 1 medium onion, chopped
• 1/2 teaspoon salt
• Dash pepper
• 4 cups shredded cabbage
• 3 cups milk, divided
• 2 tablespoons all-purpose flour
• 1 cup (4 ounces) shredded Swiss cheese

Directions:

In a Dutch oven or soup kettle, combine the bratwurst, potatoes, water, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the cabbage. Cover and simmer for 10-15 minutes or until vegetables are tender.
    Stir in 2-1/2 cups milk. Combine flour and remaining milk until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted. Yield: 8-10 servings.

http://community.tasteofhome.com/forums/t/11718.aspx?PageIndex=1

http://community.tasteofhome.com/forums/p/199596/2688958.aspx#2688958

http://community.tasteofhome.com/forums/t/210078.aspx

 http://community.tasteofhome.com/forums/p/84562/1300606.aspx#1300606

 http://community.tasteofhome.com/forums/p/316981/3974487.aspx#3974487

17 Bean Soup

Rinse 1 1/2 cup beans, soak over night or a minimum of 3 hours.  Drain and put into large pot.

Add 2 quarts of water, 1 large onion, chopped, 1 clove garlic, 1 bay leaf, 1 lb ham pieces. 1 No 2 can tomatoes, juice of 1 lemon ( it really freshens a bean soup).  Any good soup base can be used instead of ham.

Simmer for 4 hours or longer.  Add salt if you prefer. fresh ground pepper.  Put any leftovers in refrigerator, it improves with age.

 If you don't want to use ham, try 1 1/2 pounds ground chuck, browning beef  and draining before adding to the beans.  Don't use lemon with the beef, substitute 6 tablespoons white wine after souip is cooked. Serves 4.