Can we have a soup thread?

[Alanamackree]

I need some inspiration. What’s your favorite recipe?

Tinkly oh god yes, for example H*z tomato is unbelievably sweet these days.
I used to love it years ago as a child. I still have a bit of a hankering after Knorr packet chicken noodle broth if I’ve got a cold, though.
Minestrone (!?!) for me has to have carrot, celery, borlotti or similar beans, chopped pancetta, tomatoes and shredded greens. Plus small pasta shapes. It turns out thick enough to stand the spoon upright and is a complete meal with bread and Parmesan.

Does anyone have a good homemade tomato soup recipie- preferable with tinned tomatoes?

I make lentil soup with a kick - turmeric, chilli, carrots, red lentils and stock.

For Sneaky and anyone else who wanted it...
1kg plum tomatoes
1 bulb garlic
oil
dried herbs (basil works best)
1 onion
1 carrot
2 celery sticks
600ml vegetable stock

Slice each tomato in half and lay face-up in a roasting tin. Peel the papery skin off the garlic but leave the purple skin on and tuck the cloves amongst the tomatoes. Drizzle with oil and herbs and roast at Gas 6 (no idea of conversions, oops) for 45 minutes.

Fry the onion until softened, and then fry the chopped-up carrot and celery until just coloured. Pour the stock into the pan and simmer for 10 minutes.

Take out the tomatoes and remove the flesh and seeds from the skin, discarding the skin. Do the same to the garlic. This bit is tedious, you have been warned!

Pour all of the tomato flesh, garlic and onion-celery-stock-carrot mixture into a bowl or saucepan and blend with a stick blender. Boil when needed and serve with mozzarella and basil!

These are wonderful! Thank you.
I’ve been stuck in a rut for a while.

I made this...

Made French onion soup today ( Delia ) with croutons - smells amazing bit by the time it was done & didn't fancy it ( got timings wrong) but deffo looking forward to enjoying it!

Jewish chicken soup! Seriously Google just that it's so fab

Broccoli, leek and cauliflower cooked in veg stock and blitzed with cream and stilton to taste.

Roast mediterannean veg (fresh or frozen pre-prepped) and half a butternut squash, pop in oven to roast, then add to stock, tinned tomatoes, garlic, ginger, chilli, dried coriander and cumin and a can of drained chickpeas and blitz.

Chicken noodle - make up chicken stock in a pan - add shredded cooked chicken, finely sliced babycorn, red pepper and spring onion and noodles and simmer until cooked/thoroughly heated then add sweet chilli sauce to taste.

Chunky chicken and veg - basically roast dinner in a bowl!

Also love smoked bacon and lentil and carrot and coriander although haven't made it for years.

The River Cottage butternut and peanut butter soup is epic.

Also really good is red lentil soup made with ham stock, onion, leek, carrot and celery, plus chunks of ham.

Also, pasta fagioli with bacon/pancetta and fresh sage, along with the onion, garlic, tomato, pinch of chilli, stock and pasta.

Ooh, I fancy soup now!!

minty those sound amazing!

I made my roasted veg soup today. I make this wheneverI have too much veg on hand that won't keep. Today's batch includes peppers, tomatoes, butternut squash, sweet potatoes, onions, carrots and a few leftover sprouts!

I roast all the veg drizzled with a little olive oil and smoked salt. When cooked chuck it all in a pan with veg stock, a splash of sherry and a spoonful of maple syrup. Bring to boil and simmer for 5 to 10 mins then blitz with the stick blender.

Always delicious.

My favourite is salmon, rice noodles, peppers, pak choi, spring onions,coriander, chilli and lemongrass in fish stock with ginger and soy sauce to taste.

Riverford are delivering me all the ingredients for Indian cauliflower and spinach soup next week.

annie yum! Has never occurred to me to put fish in a soup.

Cauliflower cheese soup is hard to beat, as is celeriac and fartichoke.

Cauliflower cheese soup made with strong cheddar and mustard. Serve with garlic bread and crispy bacon on the top

Home made chicken noodle soup

Love a soup thread!

I am stuck in my ways and always after ideas. These are my favourites:

Pea and courgette, blitz then add Christmas ham 😋

Orange soup: Onion, carrot, sweet pot, leek, possibly add other root veg lurking in fridge, red lentils. Blitz or leave some bits as you like. Season with thyme, oregano, paprika and lemon juice. Filling and yummy. Have been meaning to make this for ages but have too much Christmas food left!

The last one takes more planning - chicken noodle broth. This is all about the flavour in the stock, without good stock it's not worth it. Make a really good chicken stock from leftover chicken carcass. Fry carrot dice, finely chopped onion/shallot, garlic and a little chilli (in chicken fat if you have it). Add chicken stock and bring to simmer. Add rice noodles, simmer 4 mins (depends on noodles). Add very finely sliced mushrooms and any bits of leftover chicken, or you could poach a breast to cut up and add, warm through and serve.

I've had a soup binge making session today. Turkey and veg obvs, spiced parsnip and Apple (delia) watercress (bbc) and butternut squash with chilli and creme fraiche (bbc). If I'm honest, I find this a much more palatable way of eating veg.

Thanks earlgrey they are also (rather sadly) fairly diet friendly.

Broccoli one is virtually carb free, roast veg and chickpea & lentil and bacon = GI, and the chicken noodle one is just pretty healthy anyway.

Carrot and coriander with lashings of double cream...not so much!

Liking the sound of squash and peanut butter.

I hate having to blend soup though - would be especially interested in veggie soups that don't need blending.

Mmmm sounds great, I'll try that . Thanks @RemusLupinsBiggestGroupie

I made a Christmas dinner leftover soup, although it would work with any leftover roast, or leftover meats/veg:

Into a large stockpot, I put the jelly and veg (leeks,carrots,onions), which were leftover from roasting the turkey and goose, and also the leftover homemade gravy juices.

I also added the stock/veg mixture that I had boiled the gammon in, and some of the juices from roasting it.

I then added the leftover carrots and stuffing from Christmas dinner and the carcasses & leftover meat from both birds.

I seasoned with salt and pepper and brought everything to a boil and simmered for about 40 mins.

Then I let it cool and stripped the meat from the birds and added it back to the pot before putting it into the fridge overnight.

In the morning, the fat had solidified on the top, so I removed this layer of fat, put it back on the hob, added pearl barley and some yellow lentils and brought it back to the boil.
I then added diced potatoes, and simmered it until the lentils and potatoes were cooked through. I then adjusted the seasoning and served with crusty bread.

Even my dd, who normally hates soup/stew, said it was really tasty and asked for seconds!

.

I had tomato, chorizo and red lentil soup today. It was lovely.
It also has onions, garlic, oregano and black pepper in...and half a chicken oxo with water.
Another favourite is tomato, bacon and butterbean with all the garlic and bits too.

The timings are just guesses as I go on the look and taste of things, as well as whether it's cooked through and thickened up rather than strictly timing how long it takes.

If you want it thicker, you can always add some cornflour towards the end to help it thicken up.