Your favorite homemade soups

A debate on the use of Campbell’s mushroom soup got me to start cooking soups again. I loved the mushroom soup I made and subsequently downloaded an easy Manhattan clam chowder recipe. Both were wonderful and easy to make. The last soup I made from scratch took all afternoon to cook so I rarely make it. Since I’ve always loved soup I thought I’d see what people like to cook that is not time consuming.

To me, a hearty soup with toasted Italian bread (with olive oil, sweet basil, rosemary and tarragon) is a meal in itself.

I found a great recipe for cream soup base on I call it “Cream of Anything Soup.” I use it most often to make cream of chicken with wild rice & veggies. I just steam up whatever veggies I want (frozen corn/peas/green beans, carrots), cook up a cup of wild rice, toss in a bag of precooked chicken breast chunks, add some onion, garlic, and tarragon, a little salt & peppa, et voila. Yummy! And it looks gorgeous in my white ceramic tureen.

Mr. S makes wonderful soups wihtout any recipe; he says he often doesn’t make them the same way twice. Two of his current ones are creamy asparagus (with or without ham) and sweet potato with carrot & yogurt.

checks for mods

Chicken Breast Pieces in Cream of Chicken soup.

runs away quitely

Turkey noodle on Thanksgiving. Mmm.

My grandma even makes her own noodles, a feat which we have been unable to reproduce.

Since this is about cooking, I’ll move this thread to Cafe Society.

moderator GQ

During the fall and winter months, we enjoy a pot of homemade soup with a loaf of homemade bread just about once a week. I usually just make the soup in a big crockpot. That way, I don’t have to worry about it too much. The favorite is vegetable beef soup, followed by potato soup.
I don’t use much rice in my soups. I prefer to use barley.

I (pleeeeeeeeeze) want the recipe for the sweet potato soup! I make a lot of homemade soup in the winter - usually a chicken stock based broth with veggies and maybe a little chicken. Any time I have leftover veggies they go into a freezer bag for soup. I adore sweet potatoes, and a soup made from them sounds nummie - even if it’s still 98 degrees here.

Mentioned this before on other threads, but an old guy I worked with gave me this recipe that I think he called Ming Dynasty Soup.

Take one can of Progresso Tomato soup. *
Take one can of Progresso Split Pea soup. *
Dump together in saucepan. Sprinkle freely with curry untll it has a slightly golden hue. Heat and eat.

Tastes great, and nobody who tries it will ever figure the ingredients. BTW, even people who hate split pea soup like this as you can’t tell it is a part of the ingredients.

  • you can probably use any brand, but best to use a soup that does not require adding water. Should be ready to eat out of the can.

Butternut Soup - either curried, “smoked” or orange. Can also be made with pumpkin or courgette (zuchinni)

Sautee some garlic in olive oil
Sweat butternut in that oil (brings out nuttines), season w/S&P (also add curry masala at this point)
Add vegetable stock to cover + 1 cm, simmer for 30min.
Blend in the pot, if possible (I use a handheld blender), else blend and transfer back to pot.
Add rest of ingredients:
For curried, add milk to reach desired consistency (this can vary from puree to milky), top with roasted pumpikseed & swirl sour cream. Serve with naan or chapatti.
For smoked: stir in your fave. smoked cheese (mine is a lovely smoked buffalo mozzarella) until melted & no longer stringy, thin with more stock, top with crispy grilled pancetta, and cream. Serve with wedges of fresh focaccia.
For orange: Add orange juice & fresh danhya/coriander (US - cilantro?), top with sprinkle of fresh chopped coriander and sour cream. Serve with fresh wholeweat bread.

Chicken Soup like my mum used to make.

Take one chicken carcass, put into a huge saucepan, and cover with lots of water.
Add a touch of salt, a few black peppercorns, some cloves, some cardamom pods, and about an inch of cinnamon.
Boil for about an hour.

Strain the stock through muslin, add some boiled shredded chicken, peas, chopped carrots, and diced potatoes. Also add a bit of chili powder, or some red Thai curry base. Cook till the potatoes are soft, and serve with hot buttered crusty bread.

This tastes even better if you cook it (without the potatoes), and leave it overnight before cooking the potatoes in the soup the next day.

How do you make that tater soup? Mmmm, taters.

I’ll buy a ham once a year, just so I’ll have the bone to make split pea soup. Yum. Nice bowl of split pea soup and some cornbread – heaven.

My ridiculously easy soup:

Caribbean Pumpkin Soup

Saute a medium onion and a medium red bell pepper till tender. Add garlic and 1 tsp. cumin and cook another minute. Stir in 2-1/2 cups chicken broth; 1 (15-oz.) can pumpkin puree; 1 (15 oz.) can black beans, rinsed; 1 (5-oz.) can diced tomatoes, drained, salt and pepper to taste. Bring to a boil, then reduce heat, cover, and simmer about 5 mins. to blend the flavors. Serve topped with a dollop of sour cream, plus (according to the recipe) chopped cilantro (which I skip because I’m one of the people who think cilantro tastes like soap).
BTW – DMark – I’m definitely going to try that recipe – it sounds yummy.

I pulled a recipe out of Cooking Light for a Summer Bean and Corn Soup that has quickly become a favorite in our house.

1 Tbl oil (I use peanut)
1 cup sliced green onions
3/4 cup chopped cooked ham (about 4 oz)
3 cups fresh or frozen corn kernels (about 5 ears)
1/2 tsp salt
2 (15-oz) cans navy beans, rinsed and drained
2 (14 oz cans) chicken broth
2 (4.5 oz) cans chopped green chiles, undrained

Cook the onions and ham in the oil over medium heat for about three minutes, stirring frequently. Stir in remaining ingredients. Bring to a boil, reduce heat, and simmer 5 minutes or until thoroughly heated.

Throw some shredded Monterey Jack cheese on top when you serve.

Roast vegetable soup would be mine; the precise assortment of vegetables can vary, but should always include:
-Red peppers, roasted over a flame until the skin turns black, then peeled.
-Pumpkin or butternut squash, or similar - cut into pieces and roasted in oil
-Potatoes (leftover from Sunday dinner is fine) - these will counteract the slimy tendencies of the pumpkin.

It must be made with real chicken stock and lots of onion. Parsnips, turnips, carrots etc are nice, optional additions.

I make a nice vegetable soup (learned it from my dad who was an excellent cook) and the soup is versatile enough to be turned into anything -
The soup is based on the “Cabbage Soup Diet” soup - but since I hate cabbage, there’s none in it - just loads of lovely veggies -
One day I added a couple of cans of chopped clams and some clam juice - and Voila! Manhattan Clam Chowder (sort of)!

Once I mastered the art of the roux (which requires a heavy pan and patience, and I only have one of those), there’s nothing like a homemade chicken gumbo, especially if I can get my hands on some acceptable okra and some acceptable andouille sausage. Mmm.

A roux is just flour slowly browned in oil, but it’s essential for a proper gumbo.

Super Quick Bean Soup

1 can refried beans (black refried is yummy)
1 can Rotel
1 can corn, drained (a generous handful of frozen is better)
1 can chicken broth OR water

Dump all ingredients in medium saucepan & stir. If needed, thin mixture with additional broth or water to desired consistency. Bring to a boil, lower heat and simmer for 5 to 10 minutes.

Recommended add-ins:
chunked cooked chicken breast
browned ground beef or ground turkey
cooked chorizo

Serve with tortilla chips, shredded cheese, sour cream


Fall is coming on quickly and that means Rockfish Stew at my house. The recipe is stunningly simple:

After making garden variety tomato-based vegetable soup, add chunks of rockfish and about a pound of crispy bacon.

I tend to eat so much of this at one sitting that I can’t hear.

I can’t wait until the weather cools off here for soup. I usually make a pot a week, mostly on weekends for Bears games. Let me see…
Cheddar Guinness
Sausage Tortellini
Hungarian Goulash Soup
Chicken Vegetable Tortellini
Corn Chowder
Clam Chowder
Tomato Basil
French Onion
Meatball Vegetable Soup
Cream of Fennel

Now I want to make soup but it’s going to be almost 90f here today.

There was a great Zuppa Toscatta recipe poster earlier on the SDMB (IIRC by Little Bird). I like it a lot. I don’t have it with me but can retype it if requested (or you could try a search0