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Your Best Soup Recipe

We're going to a pre trick-or-treating dinner where several of us are bringing soup. I'd like to try something new so I hope some of you will share your favorites. Thanks so much!

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  1. http://closetcooking.blogspot.com/
    Pumpkin & Black Bean Soup is super delicious and so easy!

    1. My two favorites are Creamy Chicken & Sweet Potato Chowder and Gumbo (chicken & sausage or seafood) If you are interested, I'll be glad to share my recipes.

      6 Replies
      1. re: Cherylptw

        Please do, they both sound great, and it is getting colder.

        1. re: Cherylptw

          Yes, can you please put the recipe on here so I can try it? My girlfriend loves all things soup and chicken so this would be great to impress her! Thanks!

          1. re: kdave77

            Sorry, I've been out of the loop for a couple days -:) Okay, the recipes:

            Chicken & Sweet Potato Chowder

            1/4 cup butter (canola or veg oil can be used)
            1/4 cup all purpose flour
            1 cup onion, chopped
            1/2 cup celery, including leaves, chopped
            1/2 cup carrot, peeled & chopped
            8 cups chicken stock
            3 cups sweet potatoes, peeled & diced
            2 cups heavy cream (1/2 & 1/2 can be used)
            2 teaspoons kosher salt
            1 teaspoon freshly ground black pepper
            1/2 teaspoon crushed red pepper (optional)
            2 teaspoons ground cumin
            1/2 teaspoon granulated garlic
            1/4 cup fresh parsley leaves, chopped

            3 cups cooked chicken, chopped (I used Breasts, but any boneless, skinless chicken can be used)
            1 1/2 tablespoons cornstarch

            Melt the butter in a 4 quart heavy soup pot over medium temperature and whisk in the flour. Stirring constantly, cook flour for 3-4 minutes then stir in the onions, celery and carrots. Reduce heat to medium low and continue to cook the vegetables until nearly tender or about five minutes, stirring occasionally.

            Add 7 1/2 cups of chicken stock and potatoes. Bring pot to a simmer and cook until potatoes are nearly fork tender or about 8 minutes. Stir in the heavy cream, salt, pepper, crushed red pepper, cumin, garlic, parsley leaves and chicken. Dissolve the cornstarch into the remaining chicken stock until smooth and drizzle liquid into the simmering soup. Stir soup for one minute; reduce heat once again, cook through for five minutes. Re-season as necessary. Makes 6 servings.

            For the gumbo, I had a garden this year so most of my veggies came from it. If you can get fresh okra, try to do so. If not, frozen will be okay (I froze some for the winter) If you want to make the gumbo seafood, you can substitute whatever kind you like and add seafood stock for the chicken. Also, in this recipe, I used raw chicken but if you have leftover chicken, you can add it at the end. I some times add a spoonful or two of chicken base to kick up the flavor (I didn't list in the ingredients)

            Chicken & Sausage Gumbo

            1/2 cup veg or canola oil
            1/2 cup all purpose flour
            1 cup bell pepper, seeded & diced
            1 cup onion, chopped
            1/2 cup celery, chopped
            1/2 cup carrot, chopped
            3 cloves garlic, minced
            8 cups chicken stock
            2 cups vegetable juice
            2 cups raw chicken breasts, diced
            2 cups potatoes, peeled & diced
            1 cup canned tomatoes, chopped
            2 tablespoons tomato paste
            1 tablespoon worcestershire sauce
            2 teaspoons kosher salt
            1 teaspoon black pepper
            1/4 teaspoon red pepper flakes
            1/2 teaspoon granulated garlic
            2 cups mixed vegetables (combination of lima beans, green beans, corn, etc)
            2 cups okra, sliced
            2 cups smoked sausage, sliced
            1/4 cup parsley, chopped
            1/4 cup fresh basil, chopped

            Add the oil to a 5 quart pot; heat to medium temperature and whisk in the flour. Reduce the heat to low and cook the flour, stirring occasionally, until it turns the color of a penny. This could take 30 minutes. Stir in the bell pepper, onion, celery and carrot. Cook for five minutes then stir in the garlic, chicken stock and vegetable juice; increase temperature to bring pot to a simmer. Stir in the chicken (if raw), potatoes, tomatoes and tomato paste. Cover pot and cook for five minutes. Stir in the remaining ingredients well; cover and continue to simmer for 15 minutes. Re-season as necessary. Serves 6-8

            1. re: Cherylptw

              wow! I made the chicken sweet potato chowder for a neighborhood cookoff -- modified the spices a bit, but othrewise followed the recipe. I won first place!!!! I have since made it with fat free half and half, and it is still delicious. Thanks!

              1. re: dsyfert

                Congratulations! Glad everyone thought it worthy enough to give you the win. I also use fat free half & half in my cooking...it works just as well IMO

                1. re: dsyfert

                  I make all my chowders now with FF Half&Half. It's wonderful and people never guess.

          2. the two mainstays in my house are a pureed white bean soup with onion & rosemary, and a (pantry-cleaning) taco soup with black beans, pinto beans & corn.

            1 Reply
            1. re: elfcook

              I will defend taco soup to anyone, anytime.

            2. So many soups, so little time :-) .........................
              - Posole Verde and Tom Kha Gai are at the top of my list. Here are some representative recipes:
              http://www.chow.com/recipes/11133
              http://www.chow.com/recipes/10531
              - Pretty much any bean soup tickles my fancy, especially something with ham or ham hocks. Search in Recipes or Home Cooking for starters (if I don't link later).
              - Here are some familiar old timers:
              http://www.chow.com/recipes/11754
              http://www.chow.com/recipes/11860
              - I just 'winged' a creamed corn soup that came out great; it included 1 qt. boxed corn soup, 1 c. frozen corn, several roasted poblano chiles, two zucchini, one small potato, one diced chicken breast, a little chicken stock, crumbled bacon strip, lime juice to taste. You get the picture.....

              1. Hot & Sour Soup (before you pick the recipe apart, I urge you to just TRY it, then pick it apart - this is kind of the "basic pantry" version - perk it up with whatever you're used to seeing in "your" hot & sour - tiger lily buds, shitakes, woodear mushrooms, bean sprouts, etc.)

                4 cups chicken broth (boxed low sodium is fine)
                2 cups sliced fresh mushrooms, whatever you prefer
                1/2 cup sliced bamboo shoots, drained & julienned
                4 slices fresh ginger root, roughly quarter size, chopped
                2 cloves garlic, crushed/chopped
                2 teaspoons soy sauce
                1 - 1 1/2 T chili garlic paste (good old Huy Fong)
                leftover chicken or roast pork, to taste (optional)
                tofu - about a 1/4 cup, maybe? large julienne
                3 tablespoons rice wine vinegar
                2 tablespoons cornstarch
                1 egg, beaten
                2 green onions, chopped

                Heat broth, mushrooms, ginger, garlic, bamboo shoots & soy sauce to a boil, reduce heat, simmer while prepping tofu (I use extra firm) and whatever meat, if any, you're putting into the soup.

                Bring back to a boil & stir pot to get a good "swirl" going. Drizzle in fine stream of beaten egg. Stir together vinegar and corn starch, stir into pot. Bring back to a gentle boil to thicken, adding tofu and whatever meats you prefer just long enough to warm. Garnish with green onions.
                Depending upon your vinegar, you may need to tinker a bit at the end to get the "sour" right for your tastes, ditto for the chili paste and soy. So, as always, adjust as necessary.

                ETA: This is a gentle riff on a recipe found here:
                http://allrecipes.com/Recipe/Hot-and-...

                7 Replies
                1. re: shanagain

                  Looks very similar to what I make at home. In addition, I add 1/4 teaspoon of ground white pepper and 1 teaspoon of toasted sesame oil. Those two ingredients, at least to me, seem to give my Hot and Sour soup the Chinese Restaurant flavor at home.

                  1. re: Antilope

                    I'll be sure to try your additions.

                    1. re: shanagain

                      Have most of the ingredients but will get the woodear mushrooms, and dried mushrooms to add. Bought the tiger lily buds but package was outdated and not fresh, so I had to return them.Hot and sour soup is the most requested item in my home.

                      1. re: classylady

                        It just turned very chilly here last night and there's leftover pork roast, so I know whats for lunch!

                  2. re: shanagain

                    This sounded so good and I had roasted a chicken yesterday so I made it tonight. Very good! DH isn't as fond of soup as I am and he loved it.

                    1. re: mickie44

                      I'm happy you enjoyed it, I was just stunned that it is as good, and as easy, as it is.

                      1. re: shanagain

                        Yes, very easy, also very adaptable to whatever is in the fridge and pantry. Next time I will find more exotic mushrooms than I had on hand today. It's a great starter recipe.