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Started By
Message
re: Post your favorite soup recipe
Posted on 12/7/16 at 7:18 pm to Gris Gris
Posted on 12/7/16 at 7:18 pm to Gris Gris
Posted by Otis2:
A fine one to try from the RB:
Tomato and Bread Soup
Given that the primary ingredient in this soup is tomato, the quality of tomatoes you use is vital to the taste of the soup. Use a good quality canned tomato such as a San Marzano or Muir Glen. If using fresh tomatoes, use very ripe, in-season tomatoes.
2 cups diced yellow onion
2 Tbs olive oil
5 cloves?garlic, minced
2 28-ounce cans whole peeled tomatoes (or about 4 pounds of fresh, ripe tomatoes, that are blanched, peeled, and chopped*)
3 bay leaves
2 cups of chicken stock
2 more Tbsp olive oil
1 1/2 cups of cubed rustic bread, 1 1/2-inch cubes (about 2 to 3 thick slices of Italian loaf), day old is best
1 tsp dried oregano
1/2 tsp salt, less or more to taste
Freshly grated Parmesan cheese and chopped fresh basil or parsley for garnish
Procedure
1 To prepare fresh tomatoes for this recipe, cut out the stem end, score the bottoms with a sharp knife. Put into boiling water and boil for 1 minute. Place in ice water to quickly cool. Peel back the tomato peels and discard. Chop the tomatoes, saving as much of the juice as you can. Add the chopped tomatoes and the juice in place of the canned tomatoes in step 2.
2 Heat 2 Tbsp olive oil on medium heat in a 5 to 6-quart thick-bottomed pot. Add the diced onions and cook slowly until softened and beginning to color, about 10-12 minutes. Add minced garlic and cook a minute more.
3 Add tomatoes to the pot with the onions, crushing them by hand as you put them in the pot. Discard any hard stem ends or stray tomato skins. Add chicken stock, bay leaves, and dried oregano. Heat to a simmer and reduce heat to maintain a low simmer. Cook for 20 minutes. As you are cooking the tomato soup base, prepare the bread croutons in the next step.
4 Heat 2 Tbsp olive oil in a sauté pan on medium heat. Once the oil is hot, add the cubed bread to the pan. Toss to coat with the oil and spread the cubes out in a single layer. Let sit in pan without moving until one side is golden browned, then use tongs to turn over to another side. Once at least two sides have browned, remove from heat.
5 Once the tomatoes have cooked for 20 minutes, add the lightly browned croutons to the soup. Cook for 5 minutes. Turn off the heat and cover the pan. Let sit for 10-15 minutes.
6 Remove the bay leaves. Use an immersion blender to roughly purée the soup (about half of the soup, leave some chunky bits).
7 Garnish with freshly grated Parmesan and chopped fresh basil or parsley.
Source: Simply Recipes via OTIS2
ETA: I made this soup. Its very good. I used a quart of chicken stock. It needed more liquid, particularly after adding the bread. I used extra oregano and bay because I thought the bread might dilute the flavor a bit. This recipe doesn't need to be exact. I rather enjoyed the brothy texure before adding the bread. I might use the bread as croutons on top of the soup next time with the freshly grated parmesan.
A fine one to try from the RB:
Tomato and Bread Soup
Given that the primary ingredient in this soup is tomato, the quality of tomatoes you use is vital to the taste of the soup. Use a good quality canned tomato such as a San Marzano or Muir Glen. If using fresh tomatoes, use very ripe, in-season tomatoes.
2 cups diced yellow onion
2 Tbs olive oil
5 cloves?garlic, minced
2 28-ounce cans whole peeled tomatoes (or about 4 pounds of fresh, ripe tomatoes, that are blanched, peeled, and chopped*)
3 bay leaves
2 cups of chicken stock
2 more Tbsp olive oil
1 1/2 cups of cubed rustic bread, 1 1/2-inch cubes (about 2 to 3 thick slices of Italian loaf), day old is best
1 tsp dried oregano
1/2 tsp salt, less or more to taste
Freshly grated Parmesan cheese and chopped fresh basil or parsley for garnish
Procedure
1 To prepare fresh tomatoes for this recipe, cut out the stem end, score the bottoms with a sharp knife. Put into boiling water and boil for 1 minute. Place in ice water to quickly cool. Peel back the tomato peels and discard. Chop the tomatoes, saving as much of the juice as you can. Add the chopped tomatoes and the juice in place of the canned tomatoes in step 2.
2 Heat 2 Tbsp olive oil on medium heat in a 5 to 6-quart thick-bottomed pot. Add the diced onions and cook slowly until softened and beginning to color, about 10-12 minutes. Add minced garlic and cook a minute more.
3 Add tomatoes to the pot with the onions, crushing them by hand as you put them in the pot. Discard any hard stem ends or stray tomato skins. Add chicken stock, bay leaves, and dried oregano. Heat to a simmer and reduce heat to maintain a low simmer. Cook for 20 minutes. As you are cooking the tomato soup base, prepare the bread croutons in the next step.
4 Heat 2 Tbsp olive oil in a sauté pan on medium heat. Once the oil is hot, add the cubed bread to the pan. Toss to coat with the oil and spread the cubes out in a single layer. Let sit in pan without moving until one side is golden browned, then use tongs to turn over to another side. Once at least two sides have browned, remove from heat.
5 Once the tomatoes have cooked for 20 minutes, add the lightly browned croutons to the soup. Cook for 5 minutes. Turn off the heat and cover the pan. Let sit for 10-15 minutes.
6 Remove the bay leaves. Use an immersion blender to roughly purée the soup (about half of the soup, leave some chunky bits).
7 Garnish with freshly grated Parmesan and chopped fresh basil or parsley.
Source: Simply Recipes via OTIS2
ETA: I made this soup. Its very good. I used a quart of chicken stock. It needed more liquid, particularly after adding the bread. I used extra oregano and bay because I thought the bread might dilute the flavor a bit. This recipe doesn't need to be exact. I rather enjoyed the brothy texure before adding the bread. I might use the bread as croutons on top of the soup next time with the freshly grated parmesan.
This post was edited on 12/12/16 at 7:24 pm
Posted on 12/7/16 at 9:21 pm to Gris Gris
Mama Bear Soup (vegetable beef)
1 pound beef stew meat
3-4 carrots peeled and shoestring or julienne cut
2-3 medium potatoes, peeled and shoestring or julienne cut
8 ounce bag frozen green peas
14.5 ounce can diced tomatoes
6 ounce can tomato paste
8 ounce can tomato sauce
14.5 ounce cream style white corn (Pride of Illinois brand if you can find it)
Cooking oil
Salt and black pepper
This is a tomato heavy soup. I like lots of carrots in my soup and not so much potato. You can fine dice the carrots and potatoes if you like, except the soup is really nice if you julienne them
Brown stew meat in soup pot, seasoned with salt and black pepper. Add 1 cup water and reduce to slow boil. Cook on a slow boil with a lid until it is beginning to get tender - maybe 30 minutes.
Then prep vegetables and add carrot, potato, diced tomatoes and English peas. Add 1 Tablespoon sugar, 1/2 Tablespoon salt, 2 Tablespoons cooking oil and another 2 cups water. Cook for 15 minutes.
Then add tomato sauce and tomato paste. Cook on a low boil for 20 minutes.
Then add white cream corn. Reduce heat to low. Taste for salt seasoning and add salt if needed for your preference and watch carefully, stirring occasionally because the corn may stick and scorch on the bottom if not stirred. You cannot rescue the soup if the corn burns. After ten minutes, the soup is done.
Eat with cornbread crumbled in the soup. Make enough to have this again the next day.
1 pound beef stew meat
3-4 carrots peeled and shoestring or julienne cut
2-3 medium potatoes, peeled and shoestring or julienne cut
8 ounce bag frozen green peas
14.5 ounce can diced tomatoes
6 ounce can tomato paste
8 ounce can tomato sauce
14.5 ounce cream style white corn (Pride of Illinois brand if you can find it)
Cooking oil
Salt and black pepper
This is a tomato heavy soup. I like lots of carrots in my soup and not so much potato. You can fine dice the carrots and potatoes if you like, except the soup is really nice if you julienne them
Brown stew meat in soup pot, seasoned with salt and black pepper. Add 1 cup water and reduce to slow boil. Cook on a slow boil with a lid until it is beginning to get tender - maybe 30 minutes.
Then prep vegetables and add carrot, potato, diced tomatoes and English peas. Add 1 Tablespoon sugar, 1/2 Tablespoon salt, 2 Tablespoons cooking oil and another 2 cups water. Cook for 15 minutes.
Then add tomato sauce and tomato paste. Cook on a low boil for 20 minutes.
Then add white cream corn. Reduce heat to low. Taste for salt seasoning and add salt if needed for your preference and watch carefully, stirring occasionally because the corn may stick and scorch on the bottom if not stirred. You cannot rescue the soup if the corn burns. After ten minutes, the soup is done.
Eat with cornbread crumbled in the soup. Make enough to have this again the next day.
This post was edited on 12/7/17 at 10:42 am
Posted on 12/7/16 at 9:56 pm to Gris Gris
Beef Taco Soup
1 pound ground chuck or ground round (low fat)OK to sub 1 pound ground beef or chuck.
2 large yellow onions chopped
1 package taco seasoning
2 tsp adobo seasoning
2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
2 tsp Lawry’s Garlic Seasoning
1 can chopped tomatoes
1 can pinto beans
1 can mexicorn
1 can green chilies chopped
1 can white hominy (drained)
1 can (12 oz) V8 juice
Water as needed
1T chili powder (optional)
Rotel brand tomatoes (mild, regular or hot – optional)
Sour cream (optional)
In a 6-8 qt soup pan, brown ground beef over medium high heat, breaking up the meat as it cooks. Season the beef with 1 tsp salt and 1/2 tsp black pepper. After the beef browns drain away as much fat as possible. If there is too much fat, I may remove the beef and drain it on paper towels then add it back to the pot.
Add onions and continue cooking the beef until the onions are tender.
Add taco seasoning, adobo seasoning, tomatoes, pinto beans, mexicorn, green chilies, white hominy and V8 juice. Stir and add water as needed for the thickness of soup you want. Bring to a low boil, then reduce heat and cook for 30 minutes. Add cumin 10 minutes before serving as it does not stand up well to extended cooking.
If you like more heat, or stronger flavor, you can add 1 T Chili powder and/or a can of Rotel in addition to the tomatoes, or in their place. My opinion is that the soup is plenty spicy enough without either of these, but some people like their food very hot, and if that is so for you, then go for it.
Serve with taco chips and a dollop of sour cream.
1 pound ground chuck or ground round (low fat)OK to sub 1 pound ground beef or chuck.
2 large yellow onions chopped
1 package taco seasoning
2 tsp adobo seasoning
2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
2 tsp Lawry’s Garlic Seasoning
1 can chopped tomatoes
1 can pinto beans
1 can mexicorn
1 can green chilies chopped
1 can white hominy (drained)
1 can (12 oz) V8 juice
Water as needed
1T chili powder (optional)
Rotel brand tomatoes (mild, regular or hot – optional)
Sour cream (optional)
In a 6-8 qt soup pan, brown ground beef over medium high heat, breaking up the meat as it cooks. Season the beef with 1 tsp salt and 1/2 tsp black pepper. After the beef browns drain away as much fat as possible. If there is too much fat, I may remove the beef and drain it on paper towels then add it back to the pot.
Add onions and continue cooking the beef until the onions are tender.
Add taco seasoning, adobo seasoning, tomatoes, pinto beans, mexicorn, green chilies, white hominy and V8 juice. Stir and add water as needed for the thickness of soup you want. Bring to a low boil, then reduce heat and cook for 30 minutes. Add cumin 10 minutes before serving as it does not stand up well to extended cooking.
If you like more heat, or stronger flavor, you can add 1 T Chili powder and/or a can of Rotel in addition to the tomatoes, or in their place. My opinion is that the soup is plenty spicy enough without either of these, but some people like their food very hot, and if that is so for you, then go for it.
Serve with taco chips and a dollop of sour cream.
Posted on 12/10/16 at 8:12 pm to Gris Gris
Cream of Cauliflower Soup
This is a really nice creamy vegetable soup. I would serve it with a butter toasted crusty bread.
Need;
1 1/2 cups cauliflower broken into suitable pieces
1 Carrot, peeled and sliced into suitable pieces
1 Medium Potato, peeled and cut into suitable pieces
1 clove minced garlic
3 Tablespoons butter
3 Tablespoons flower
2 cans chicken broth
1/2 cup heavy cream
2 ounces medium cheddar, grated
1/2 cup shredded mozzarella
2 Tablespoons parmesan grated
1 Telma Chicken bouillon cube
Salt
Black pepper
pinch of poultry seasoning
pinch of sage
1/4 teaspoon Cavender's Greek Seasoning
Prep vegtables
Cook the vegetables in broth seasoned with bouillon cube, garlic, salt, pepper, Greek seasoning, poultry seasoning and sage in a suitable saucepan. When vegetables are tender, remove them from the broth and set aside
Make a white roux with butter and flour. Add the roux to the liquid in the saucepan. Add heavy cream and cheeses. Simmer on low heat with stirring until the cheeses have melted. Then add the vegetables back to the pan. When they are hot, the soup is ready to eat.
This is a really nice creamy vegetable soup. I would serve it with a butter toasted crusty bread.
Need;
1 1/2 cups cauliflower broken into suitable pieces
1 Carrot, peeled and sliced into suitable pieces
1 Medium Potato, peeled and cut into suitable pieces
1 clove minced garlic
3 Tablespoons butter
3 Tablespoons flower
2 cans chicken broth
1/2 cup heavy cream
2 ounces medium cheddar, grated
1/2 cup shredded mozzarella
2 Tablespoons parmesan grated
1 Telma Chicken bouillon cube
Salt
Black pepper
pinch of poultry seasoning
pinch of sage
1/4 teaspoon Cavender's Greek Seasoning
Prep vegtables
Cook the vegetables in broth seasoned with bouillon cube, garlic, salt, pepper, Greek seasoning, poultry seasoning and sage in a suitable saucepan. When vegetables are tender, remove them from the broth and set aside
Make a white roux with butter and flour. Add the roux to the liquid in the saucepan. Add heavy cream and cheeses. Simmer on low heat with stirring until the cheeses have melted. Then add the vegetables back to the pan. When they are hot, the soup is ready to eat.
This post was edited on 12/10/16 at 8:17 pm
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