Favorite soup recipes?

it’s a splash of rosé vinegar, white condimento, or afew.squeezes of fresh lemon juice at our house, that brightness soups and stews.

I’ve made that Red Lentil Soup - it’s delicious!

It sounds good! The Turkish restaurant in our town makes an amazing version

Tomato Basil Soup1920×1892 285 KB

4 lbs. tomatoes, cored and roughly chopped
1/3 c. olive oil *more to taste
3 T. minced garlic
1 T. pepper sauce
2 t. Morton’s kosher salt
1 t. granulated sugar
25 g. basil

Blitzed in a powerful blender until smooth - about 5 minutes. Strained. Can be warmed to desired temp or frozen (I chose the latter). I had a little bit of an issue last year after freezing when the soup separated, but found a teaspoon of potato flour fixed that right up. A drizzle of cream might do the same.

i’m getting ready to make what i call ‘green’ soup’ from whatever’s in the fridge — today’s will include broccoli, two kinds of kale, arugula, and the outer leaves of brussels sprouts i’ll run through the shredding disk and anything else i find. will also add a parm rind and potato for texture. freezes well.

also a few ‘recipes’: roasted sweet potato and apple; a pureed spicy tomato.; and want to try the zuppa toscana mentioned below.

Wow, that looks like the dish from the restaurant!

Craving soup here in the northeast as the temps drop too. I made a batch of French Onion soup, but used a blend of chicken and beef stock for the base.

Fairly easy recipe if you have the patience to get those onions cooked down and caramelized. I subbed sherry vinegar for the usual sherry or white wine in many recipes. Used a tad too much, and it gave the soup more tang than I intended, but it still came out really well.

A bit of baking soda can undo that. Just be really conservative with it, add in small doses, stir well after each addition, and taste. It will contribute some saltiness and too much will leave you with zero dimensionality and maybe a soapy flavor. Also it will foam when you add it, and if you go too heavily it can turn into a volcano!

You are very kind, but we both know that’s the unachievable ideal

Sounds like a nice idea, though transporting a quantity of soup can be challenging.

For my own limited storage at home, I tend to think about how to leave it concentrated and increase liquid content later (eg using very little broth or water while cooking, adding or later to dilute) and also what could go wrong during reheating (eg cream / milk / coconut milk separating, etc).

But if it’s a small group, then everyone bringing a few pint containers should work.

(That said, I use ziplock bags to freeze soup or stew flat — storage constraints!)

I always use this blend for French onion soup - so tasty!

French onion soup is an if/then proposition for me. If we have a rib roast for a dinner, then we have a couple of days hot roast beef sandwiches with gravy, cold roast beef sandwiches with piccalilli, and beef broth, usually used to make enough onion soup for a couple of days dining. Scotch broth is similar, proceeding from a roast leg of lamb dinner, followed by lamb curry, followed by cold lamb sandwiches with apple chutney, and culminating in Scotch broth. These progressions of dishes go back for probably over a century in this family. If it ain’t broke, don’t fix it.

I adore scotch broth.
(There’s a steak place at home that has had it on the menu forever, but I’ll never be able to make it like them, so I get it a few times when I’m there.)

When we used to do our exchanges, it was usually 6 to 12 people taking part.

My in-person foodie friend social life shrank over the past 6 years. It would be a fairly small group.

My brother and SIL take part in a large soup throw-down every year. (He has won it all twice!) I should ask how all those folks transport all that soup.

usually, we have packed and portioned things at home, for the stuff that is taken home by each guest, and the stuff we eat at the gathering is separate from that.

I would expect the soup to arrive in ziplocs, mason jars or plastic takeout containers, and kept in coolers or the fridge. All this could be set up in advance, of course.

We always have lamb curry a few days after a lamb roast. Been doing that since I was a kid. Mom would put out a dozen or so condiments for the curry. I think the coconut and the raisins were our faves as they went fast.

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Killing about five CSA birds with one stone: my favorite broccoli cheese soup. It’s not cheesy or gloppy, thankfully, and gets its bright green color from some spinach blended in at the end.

@Vecchiouomo Linking this recipe I found from the Les Halles cookbook – don’t know why I have never come across it, because I always have a piece of fennel (bulb) left after a salad spree. Thanks for the mention!

I’ve made this a bunch. It’s great!