Click to view our Accessibility Statement or contact us with accessibility-related questions
Any awesome soup recipes to share?
With the weather turning colder and it being Stovetop Cooking Week, figured I ask my fellow community members - any recipes or tips for some great soups at this time of the year?
search
close
Sort by: Newest
keyboard_arrow_downRuudh
32
Nov 17, 2017
I've been meaning to write down this recipe for a Harty spicy tomato / bellpepper soup I made a few days ago. So this would be a perfect opportunity :)
Soup is one of my favorite things to make. You can put anything in it that you've got lying around and it'll be good. As long as you don't go overboard on spice, It's hard to mess up soup you can always add spice to taste towards the end.
What went in my soup : Chorizo Onion Bellpeppers Leek Garlic Smoked paprika powder Good amount of Worcestershire saus Chilli powder Thyme Grilled bellpeppers on oil (in a jar) Tomato paste A can of diced tomatoes Beef stock Some kind of jerk spice I have laying around And salt and pepper to taste.
Quantities depending on what you have left over ;)
Cut the chorizo sausage, onion and bellpeppers in chunks. Saute those in that order. Throw in some finely chopped garlic and leek, smoked paprika powder and some grilled bellpeppers on oil out of a jar (you can make your own, but damn it's a hassle and for soup it doesn't matter much.). Add Worcestershire saus. Throw in the spices, the tomato paste and the canned tomatoes (again, use fresh if you want, but hassle + more expensive + in soup you won't taste the difference.) Add stock and let simmer for a good amount of time (30 minutes or so.) if you have any old bread left over, rip it to pieces and pour the soup over it. So good!
What went in my soup : Chorizo Onion Bellpeppers Leek Garlic Smoked paprika powder Good amount of Worcestershire saus Chilli powder Thyme Grilled bellpeppers on oil (in a jar) Tomato paste A can of diced tomatoes Beef stock Some kind of jerk spice I have laying around And salt and pepper to taste.
Quantities depending on what you have left over ;)
Cut the chorizo sausage, onion and bellpeppers in chunks. Saute those in that order. Throw in some finely chopped garlic and leek, smoked paprika powder and some grilled bellpeppers on oil out of a jar (you can make your own, but damn it's a hassle and for soup it doesn't matter much.). Add Worcestershire saus. Throw in the spices, the tomato paste and the canned tomatoes (again, use fresh if you want, but hassle + more expensive + in soup you won't taste the difference.) Add stock and let simmer for a good amount of time (30 minutes or so.) if you have any old bread left over, rip it to pieces and pour the soup over it. So good!
jkiemele
222
Nov 17, 2017
Here's another recipe I came up with a few years ago:
http://youlookicook.blogspot.com/2013/11/double-curry-caramelized-leeks-coconut.html
http://youlookicook.blogspot.com/2013/11/double-curry-caramelized-leeks-coconut.html
justinkhanna
38
Nov 17, 2017
Soup there it is!
This is the best time of year to buy larger cuts of protein and use the entire thing. My favorite right now and one of the best budget options (especially if you're cooking for two) is a whole chicken. Butcher the legs off and make a simple braise flavored with tomato and serve it with polenta, roast the breasts and slice them with a coconut milk thai curry and some rice & then oven roast the bones to make a deep and flavorful chicken stock...
Take that stock, dice some root vegetables (celery root, carrot, parsnip, rutabaga), add some leftover shredded chicken, some hearty aromatics (garlic, parsley or thyme) and let that all simmer together for 20 minutes until the vegetables are tender. From there you can take it wherever you want! I like making dumplings and adding them to that fortified broth for a super simple chicken and dumplings. 3+ meals out of one bird, and depending on how you would make those braised legs or that Thai curry those could be "soup" too! All some of my favorites that my girlfriend and I definitely enjoy at home this time of year...
This is the best time of year to buy larger cuts of protein and use the entire thing. My favorite right now and one of the best budget options (especially if you're cooking for two) is a whole chicken. Butcher the legs off and make a simple braise flavored with tomato and serve it with polenta, roast the breasts and slice them with a coconut milk thai curry and some rice & then oven roast the bones to make a deep and flavorful chicken stock...
Take that stock, dice some root vegetables (celery root, carrot, parsnip, rutabaga), add some leftover shredded chicken, some hearty aromatics (garlic, parsley or thyme) and let that all simmer together for 20 minutes until the vegetables are tender. From there you can take it wherever you want! I like making dumplings and adding them to that fortified broth for a super simple chicken and dumplings. 3+ meals out of one bird, and depending on how you would make those braised legs or that Thai curry those could be "soup" too! All some of my favorites that my girlfriend and I definitely enjoy at home this time of year...
Ruudh
32
Nov 19, 2017
I never roasted the bones before, but makes sense now I think about it. Will be doing that next time! Thanks :)
phoenixsong
1055
Jul 28, 2018
justinkhannaNice reusing of the bones, I do that too after roasting lamb legs. Gives the soup greater body and depth of flavor (not to mention nutrients too)!
jkiemele
222
Nov 16, 2017
Knöphla Soup (my iteration of a family recipe, using Vichyssoise as the base)
Vichyssoise:
Yields 3 quarts 1.5 pounds leeks, white and light green part only 1.5 pounds starchy potatoes, peeled (but I never peel them) 2 oz butter 9 cups chicken stock 16 oz heavy cream Salt and pepper to taste Knöphla (recipe follows) Cut the leeks off at the light green part. Remove the root end, slice in half lengthwise, and cut into thin slices. Soak in a bowl of cold water and swish around to remove the grit between the layers. In a pot to hold the soup, sweat leeks in butter without letting them brown. Cut the potatoes into thin slices. Add the stock and potatoes, bring to boil, and simmer until vegetables are tender. Put into a blender and blend to a smooth consistency. Hot liquid expands in a blender so be careful. I usually have to do it in a few batches. Add more stock if the soup is too thick. From here you can chill the soup, season, add the cream, season to taste again, and eat with garnished with chives. Cold. That’s how the French rock it. It’s pretty good like this, but also just as good served hot. When I use it for my Knöphla Soup base I add the cream/dairy after it has blended, return to a pot and heat, boil knöphla in a separate pot, and add the knöphla to the Vichyssoise when they are done.
Knöphla:
1.5 cups flour 1/2 tsp baking powder (can increase to about 1 tsp for lighter dumplings) 1 egg, beaten 5 to 6 tbsp whole milk 1/2 tsp salt
Combine all to make a stiff dough, adjusting flour or milk until proper consistency. It should feel similar to pasta dough.
Divide into a few pieces and roll into a 1/2 inch diameter rope. Cut into about 1/4 inch pieces. Toss gently in a bowl of flour to keep separate.
In salted boiling water, cook knöphla for 8-10 minutes. They will float when done, but I usually let them cook a little longer. Drain. Add it blended, warm Vichyssoise soup.
Two of my favorite soups combined into one.
Vichyssoise:
Yields 3 quarts 1.5 pounds leeks, white and light green part only 1.5 pounds starchy potatoes, peeled (but I never peel them) 2 oz butter 9 cups chicken stock 16 oz heavy cream Salt and pepper to taste Knöphla (recipe follows) Cut the leeks off at the light green part. Remove the root end, slice in half lengthwise, and cut into thin slices. Soak in a bowl of cold water and swish around to remove the grit between the layers. In a pot to hold the soup, sweat leeks in butter without letting them brown. Cut the potatoes into thin slices. Add the stock and potatoes, bring to boil, and simmer until vegetables are tender. Put into a blender and blend to a smooth consistency. Hot liquid expands in a blender so be careful. I usually have to do it in a few batches. Add more stock if the soup is too thick. From here you can chill the soup, season, add the cream, season to taste again, and eat with garnished with chives. Cold. That’s how the French rock it. It’s pretty good like this, but also just as good served hot. When I use it for my Knöphla Soup base I add the cream/dairy after it has blended, return to a pot and heat, boil knöphla in a separate pot, and add the knöphla to the Vichyssoise when they are done.
Knöphla:
1.5 cups flour 1/2 tsp baking powder (can increase to about 1 tsp for lighter dumplings) 1 egg, beaten 5 to 6 tbsp whole milk 1/2 tsp salt
Combine all to make a stiff dough, adjusting flour or milk until proper consistency. It should feel similar to pasta dough.
Divide into a few pieces and roll into a 1/2 inch diameter rope. Cut into about 1/4 inch pieces. Toss gently in a bowl of flour to keep separate.
In salted boiling water, cook knöphla for 8-10 minutes. They will float when done, but I usually let them cook a little longer. Drain. Add it blended, warm Vichyssoise soup.
Two of my favorite soups combined into one.
jkiemele
222
Nov 16, 2017
Split Pea Soup
Serves 50 (12.5)
4 pound split peas (1 pound)
3 gallons chicken stock (3 quarts)
1 ham bone with meat on it (or smoked pork shank with additional diced ham meat)
1 pound small diced onions (1/4 pound)
1 pound small diced celery (1/4 pound)
1 pound small diced carrots (1/4 pound)
In a stock pot add the split peas, ham, and stock and cook until peas are 3/4 way done (starting to lose shape and breakdown).
Meanwhile, sweat the vegetables in butter over low heat until mostly tender. Remove ham bone and add vegetables to soup when peas are 3/4 way done.
Cook until vegetables are tender and peas are creamy. Small dice ham from ham bone and add to soup. Season with salt and pepper. Eat with oyster or Goldfish crackers, if desired.
This is obviously a huge batch. It was my recipe from culinary school. I make it based off of 1 pound of split peas, mostly because that is the size of the bag of split peas. Then it serves more like 12.5 people (such proportions are in the parenthesis after each ingredient). Leftovers are good.
RayF
22219
Jul 29, 2018
jkiemeleSplit Pea and Lima Bean are my favorites. Neither is had to make and their are a zillion versions/recipes out there (most are damn near fool-proof). Yours would make enough to open your own skid-row soup kitchen--and be good enough to keep them coming back every night for more! If Trump's trade wars continue, I may end up a customer ;- )
Duncan
3731
Nov 16, 2017
My wife makes a mean vegetable soup. Gonna dig up the recipe right now.. Stay tuned.
PRODUCTS YOU MAY LIKE
Trending Posts in More Community Picks
Graham88
Completely surprised by the lack of blade diversity here on Drop...
I’ve been a collector of Blades since before my teens, and a retailer coming up on 15… or maybe 20 years. Drop has really been kind of an interesting experience for me, because I do occasionally get to see some unusual tech and sometimes EDC items that otherwise I might not have been aware of. And maybe it’s because I have a deep love of cutlery and bladed weapons, but I find myself trolling through the site looking at it what’s available; and it’s just it’s pretty much the same. And the bladed community here is just always confused me.. every single knife is about the same, they’re almost all drop points and although the handle materials change and brands change.. it’s really just the same knife over and over and over again... occasionally you’ll see a tanto or a slight variant; but rarely… and almost never a serrated blade. And I’m just deeply amazed at this diversion of serrated blades. And I’m just surprised there isn’t more of a request for diversity here.... and I...
Mar 12, 2020
JellyDPhoto
Can we get Sony E-Mount or other mirrorless camera options please..
Would be nice to see some Sony E mount full frame cameras on here. I currently shoot with a A99 and they killed the lense path for better or more option lenses and now is all E-Mount. 🤔
Jan 13, 2020
RayF
There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
Drop Refurbished
Like-new products you can trustDrop Rewards
Get $5 for every 500 points you earn! Learn more
Drop Keyboard Club
Become a member and expand your keycap collectionCollaborate With Us
For Brands & DesignersFollow Drop