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Cup a soup.

r
raisa Sep 27, 2011 04:22 AM

A large, steaming mug of soup is an instant comfort.like to carry some in my flask and a have mug when things go crazy at work. I am looking for recipes of smooth soups that can be sipped from a mug with nothing chunky in it. I often make the split pea, sometimes with pesto or mozzarella in it. There is also tomato soup. I But, what do you do to take it to the next level? Want to share, please?

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  1. Terrie H. Sep 27, 2011 04:48 AM

    Three old favorite smooth soups I love and are easy to make: leek and potato, cream of mushroom, and tomato basil. This weekend I'll make corn chowder with the last-of-the-season corn, but while I only purée partially (and add shrimp), I'm sure it would still taste wonderful if puréed thoroughly.

    1. f
      flashria Sep 27, 2011 04:59 AM

      curried parsnip (very warming!), or watercress (also good chilled)

      1. tcamp Sep 27, 2011 05:07 AM

        Curried broccoli soup. Yum. I prefer non-creamy, though. Lentil, miso, sausage and white bean, and more.

        1. chowser Sep 27, 2011 05:24 AM

          Roasted root vegetables, pureed and then thinned w/ either vegetable or chicken stock (home made preferable). Dollop of creme fraiche or some cream.

          1. srsone Sep 27, 2011 05:39 AM

            ive had good cream cauliflower soup..

            tomato, tho is my favorite "drinking on the go soup"

            my wife likes cream of broccoli...

            cheese soup...
            carrot soup..
            borscht even...

            i would think any root veggie could be pureed in a blender...potato,sweet potato,parsnips..onion...

            and while not hot...u could even do fruit "soups"..strawberry or watermelon come to mind...

            1 Reply
            1. re: srsone
              GraydonCarter Sep 27, 2011 12:32 PM

              > pureed in a blender

              ...or get a stick (wand) blender that you can just place in the pot. The best gumbo I ever had was a smooth soup.

            2. r
              raisa Sep 27, 2011 12:12 PM

              Thank you so much. I am going to try one recipe/idea each week. Keep them coming. I am so loving this. By the way, had creamy roasted pumpkin today.

              1. blue room Sep 27, 2011 01:09 PM

                Here's a nice one if you'd like a cream-of-spinach "cup o' soup"
                http://www.recipesource.com/soups/sou...

                 
                1 Reply
                1. re: blue room
                  r
                  raisa Sep 28, 2011 12:03 PM

                  That looks nice. Thank you blue room.

                2. DonShirer Sep 27, 2011 06:42 PM

                  Squash soup. Thick but creamy.

                  1. ipsedixit Sep 27, 2011 08:14 PM

                    Well, since it's Autumn now, pumpkin is great as a pureed soup.

                    1. t
                      tastesgoodwhatisit Sep 27, 2011 10:49 PM

                      Any sort of pureed soup should work well. My default for that is to use about equal parts veggies and stock.

                      - Sautee sliced onion until soft. Add stock and vegetables, and simmer until tender. Puree with a hand-blender. Add seasonings (salt, lemon juice, spices, etc) to taste. Add in some milk or cream if you want. Lemon juice is good for kicking up the flavour a bit.

                      Good combinations of vegetables and seasonings

                      Carrot ginger with a bit of orange juice

                      Pumpkin or squash with cumin, garlic, ginger, and a big of cinnamon and cloves.

                      Broccoli

                      Cauliflower with Indian spices.

                      Potato onion or Potato Leek

                      Potato and roasted red pepper

                      Potato with roasted garlic and fresh basil

                      Cucumber and cilantro

                      Asparagus

                      Tomato and mushroom - I do this with canned tomatoes and rehydrated shitakes, and then puree well.

                      Spicy tomato; season with Indian spices and some hot pepper.

                      Roasted tomato, red pepper and onion.

                      You can also do cream of mushroom, cream of corn, etc, which will be drinkable. I use a combination of chicken stock and milk as the base (rather than heavy cream), and sometimes use a bit of flour to thicken it.

                      And for simplicity, you can do clear soups from home-made stock. A simple pork or chicken or beef stock, plain or with a bit of seasoning, is nice on a cold winter day.

                      1 Reply
                      1. re: tastesgoodwhatisit
                        r
                        raisa Sep 28, 2011 12:04 PM

                        This is great. Simply great. Thank you.

                      2. chef chicklet Sep 28, 2011 12:24 PM

                        This is still one of my favorite soups, you can omit the toppings if you just want a quick mug full of soup. So easy, and so flavorful!
                        Spicy Garlicky Garbanzo Bean Soup
                        ingredients are:
                        • 2 cans garbanzo beans rinsed and drained
                        • 2 to 3 cans good quality chicken stock or 4 cups homemade
                        • 2 Serrano chilies chopped or less if your prefer less heat
                        • 3 large garlic cloves sliced
                        • 1 stalk of celery chopped fine
                        • 1 Tablespoon Cumin
                        • 1 Tablespoon Herbs De Provence
                        • 1 Tablespoon Onion Salt
                        • 1 Tablespoon White Pepper
                        • 1 T Lemon Juice or hit it lightly
                        • 2 T Crunchy Bacon
                        • 3 T Heavy Whipping Cream
                        • 2 T Cream Sherry or to your taste -* optional *
                        • Sautee all the vegetables in 2 T Olive Oil. garbanzo beans, chilies (unseeded) onion, garlic add the beans last, then on low heat add the spices, then cook almost like your roasting everything in the pan. It will caramelize the veggies contributing to the flavor. Cook for about 10 minutes, taste for salt and a splash of fresh lemon juice to brighten.
                        • Once the veggies are soft, and the spices have released their oils (you’ll be able to tell by the smell) turn it off, and let it sit for 10 minutes to cool.
                        • Put everything into a blender or using an immersion blender. Pulse until it all smooth and creamy, taste for salt. At this point it will be thick, add the chicken broth one can or cup at a time, and pulse. Should take 2 cans, possibly a third.

                        • Add 1 T Cream Sherry - stir in gently
                        • Add 3 Tablespoons of Heavy Cream–Blend well and heat all the way through. Serve.
                        Toppings can be:
                        • Top the soup with 1- 2 Tablespoons crunchy bacon or procuitto
                        • Other toppings: can be chives, parsley, red onion, scallions, kalamata olives and creme fraiche.
                        Great with Kalamata Olive Bread!

                        1. Emme Sep 28, 2011 07:35 PM

                          i love a chipotle corn chowder (dairy free).

                          or roasted creamy cauliflower with garlic, onions, thyme (dairy free)

                          1 Reply
                          1. re: Emme
                            t
                            Tripper Sep 28, 2011 07:39 PM

                            May sound odd...but when I had jaw surgery I found you could puree any soup. I often found that the pureed soup tasted better...

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