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Started By
Message
re: It is time for SOUP!!!!!
Posted on 12/6/16 at 2:25 pm to BigB0882
Posted on 12/6/16 at 2:25 pm to BigB0882
quote:
Are you draining cans of vegetables or dumping all in? It seems like a lot of water, this isn't too thin?
I always drain canned veggies. I start with 2 gallons of water and a Qt of broth. The soup never ends up to watery and most times I have to add water as I go. The 5 or so hour cook time allows for a lot of evaporation. Solid ingredients qty becomes a factor also.
As far as roux goes, the soup would end up more like a stew if done that way.
0
Posted on 12/6/16 at 2:55 pm to TreeDawg
Reminds me of the soup my dad and I used to make after we cooked a big beef roast on Sundays. We'd take the meat out and chop/shred it, then start throwing all sorts of vegetables into the pot. It was different every time, but the standards were tomato, onion, lima beans, corn, and celery. If we had any peas, potatoes, or carrots, they got in there. Sometimes we'd toss in Macaroni noodles. One time all we had were some packs of Ramen, so we threw them in. Perfect soup for this time of year. We'd end up making fresh cornbread on Monday night and heating the soup back up on the stove slowly while the cornbread cooked.
Posted on 12/6/16 at 3:44 pm to TU Rob
made STUFFED BELL PEPPER SOUP sunday
1.5 - 2 lbs ground meat
2-3 bell peppers chopped in chunks
1 large onion diced
garlic, as much as you like
1 can tomatoe sauce
2 cans diced italian tomatoes
2 cans beef broth
1/4 tsp dry thyme
Itialian Seasoning as desired
salt pepper
--
Brown meat, drain
add bell pepper an onion. Saute
Add rest of ingrediants and simmer few hours
serve with rice and parm cheese
1.5 - 2 lbs ground meat
2-3 bell peppers chopped in chunks
1 large onion diced
garlic, as much as you like
1 can tomatoe sauce
2 cans diced italian tomatoes
2 cans beef broth
1/4 tsp dry thyme
Itialian Seasoning as desired
salt pepper
--
Brown meat, drain
add bell pepper an onion. Saute
Add rest of ingrediants and simmer few hours
serve with rice and parm cheese
Posted on 12/7/16 at 6:44 am to Crawdaddy
I've made a tomato soup recipe from Serious Eats a couple of times, and it is really good. Simple too.
The recipe as written is vegan, but I use chicken stock (Better than Bullion) rather than water.
I also cook it longer than 5 minutes. Like to let it simmer 30 or so to get out any raw or canned taste. May be a waste of time, but I do it.
With 2 28 oz. cans of tomatoes, this makes a ton. It took me 3 runs to get it all through the blender last time.
Kenji’s 15-Minute Creamy Tomato Soup (Vegan)
LINK
Ingredients
1/2 cup extra-virgin olive oil, divided
2 cloves garlic, grated on a microplane grater
1 small onion, finely sliced (about 1 cup)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
2 slices white bread, crusts removed, torn into rough 1/2-inch pieces
2 (28-ounce) cans whole peeled tomatoes packed in juice
Kosher salt and freshly ground black pepper
Minced chives, basil, or parsley as garnish
Toasted bread or grilled cheese for serving
Directions
1. Heat 2 tablespoons olive oil in a large saucepan over medium high heat until shimmering. Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened but not browned, about 4 minutes. Add bread and tomatoes. Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water (or chicken stock for non-vegan). Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes (or longer to suit you).
2. Transfer half of soup to the jar of a blender. Blend soup, starting at low speed and gradually increasing to high (be careful starting up, it can shoot out the top of the blender—open the vent and hold a kitchen towel over the lid to prevent blowout). With blender running on high, gradually trickle in half of remaining olive oil. Season soup to taste with salt and pepper. Transfer to a large bowl and repeat with remaining half of soup and olive oil. Ladle into individual serving bowls, top with minced herbs, drizzle with more olive oil, and serve with toast or grilled cheese.
The recipe as written is vegan, but I use chicken stock (Better than Bullion) rather than water.
I also cook it longer than 5 minutes. Like to let it simmer 30 or so to get out any raw or canned taste. May be a waste of time, but I do it.
With 2 28 oz. cans of tomatoes, this makes a ton. It took me 3 runs to get it all through the blender last time.
Kenji’s 15-Minute Creamy Tomato Soup (Vegan)
LINK
Ingredients
1/2 cup extra-virgin olive oil, divided
2 cloves garlic, grated on a microplane grater
1 small onion, finely sliced (about 1 cup)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
2 slices white bread, crusts removed, torn into rough 1/2-inch pieces
2 (28-ounce) cans whole peeled tomatoes packed in juice
Kosher salt and freshly ground black pepper
Minced chives, basil, or parsley as garnish
Toasted bread or grilled cheese for serving
Directions
1. Heat 2 tablespoons olive oil in a large saucepan over medium high heat until shimmering. Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened but not browned, about 4 minutes. Add bread and tomatoes. Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water (or chicken stock for non-vegan). Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes (or longer to suit you).
2. Transfer half of soup to the jar of a blender. Blend soup, starting at low speed and gradually increasing to high (be careful starting up, it can shoot out the top of the blender—open the vent and hold a kitchen towel over the lid to prevent blowout). With blender running on high, gradually trickle in half of remaining olive oil. Season soup to taste with salt and pepper. Transfer to a large bowl and repeat with remaining half of soup and olive oil. Ladle into individual serving bowls, top with minced herbs, drizzle with more olive oil, and serve with toast or grilled cheese.
Posted on 12/7/16 at 8:17 am to TreeDawg
That sounds really good
Posted on 12/7/16 at 8:32 am to TreeDawg
Posted on 12/7/16 at 8:46 am to CoachChappy
quote:
Sweet Potato and Andouille Soup
Oh shite. Making that this week for sure.
Posted on 12/7/16 at 8:56 am to Breesus
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
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
This post was edited on 12/7/16 at 9:03 am
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