Best homemade soup recipes please.

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Following on from @Trufget's thread earlier today.

Please would you share your favourite recipes and where to find them?

Thank you all 🥣

Oh, timely, I'd love a good chicken and rice recipe, if anyone has one please.

My all time favourite is the broccoli cheese recipe. It's absolutely deliciously moreish!

https://www.lecremedelacrumb.com/best-ever-broccoli-cheese-soup/comment-page-3/#comment-410978

https://www.lecremedelacrumb.com/smoky-bacon-corn-chowder/

https://www.olivemagazine.com/recipes/meat-and-poultry/spicy-coconut-chicken-noodle-soup/

https://www.recipetineats.com/laksa-soup/

I seem to recall a really good thread on soup recipes not so long ago if you search - had some great recipes on

My favourite…

Roast tomatoes, onion and courgettes in garlic oil. Once soft, add veg bouillon, and whizz.

Serve with a poached egg, hard cheese shavings, and a drizzle of chilli oil. 😋

Ooh, I love a good soup recipe. Will follow this thread for some ideas as my husband is very bored of lentil soup.

1 large white onion chopped small
1 mug full of red lentils
1 clove of garlic, crushed
1 litre stock, preferably ham but veg stock is good too
put in a pan, bring to the boil and simmer for 20 - 30 minutes
so easy and tasty, sorry it’s not chicken and rice!

its on @trufget's thread too, but Lentil and vegetable soup

Bag of Waitrose soffrito mix (diced onion, carrot & celery)
Can of tomatoes
cup of washed red lentils
seasoning & stock cube (garlic & chilli paste, salt, pepper, dried herbs)

saute the soffrito mix
add the lentils
add the tomatoes
add the seasoning & swill the tomato can with water to rinse it and add that
cook for 30 minutes, blitz with a soup stick type blender

this will be quite a solid density - add more water when you prepare it, but not a lot of point adding enough water to make if eating density, and taking up more space in the freezer/work bag

fine without, but really nice served with melted cheese on top.

Nigel Slater's Velvety soup for a cold day. (Leek and potato). In the Kitchen Diaries vol 1
Slow cooker tomato and lentil soup

Variations on this
realfood.tesco.com/recipes/dhal-soup.html

Really tasty filling & warming

Oh and this one from the Irish magazine Easy Food: https://easyfood.ie/recipe/quick-cheese-and-onion-soup/

Not a recipe but more of a soup hack - I discovered this autumn that you can pierce a pumpkin a few times with a fork and put it in the oven for 30/40 mins and then it's super soft and easy to peel and add to soup

I hated peeling and chopping pumpkins before

About a quarter of a butternut squash, 4 carrots, 4 medium potatoes, small onion, 2 cloves garlic, veg stock cube and a thumb sized piece of chorizo. Chop and sauté, add water to required thickness, blend. I'm not really one for recipes but this is so easy, never fails and makes about 6 portions to freeze.

www.nigella.com/recipes/thai-chicken-noodle-soup

www.bbc.co.uk/food/recipes/leekandpotatosoup_1920

www.bbcgoodfood.com/recipes/broccoli-stilton-soup

www.bbcgoodfood.com/recipes/carrot-coriander-soup

www.bbcgoodfood.com/recipes/lentil-bacon-soup

The last one is a firm favourite, I make it all the time

Carrot and coriander soup

2-3 large, chunky carrots, diced
1 large starchy potato, diced
2-3 cloves of garlic, sliced
1 onion, diced
vegetable stock (or a stock cube if you don't have any)
small knob of butter
1-1.5tbsp dried coriander

Fry the onions and diced carrots in butter.
Add the stock and garlic. Bring to boil.
Leave to simmer for a bit, then add the potato and simmer until potatoes and carrots are soft.
Blend until smooth. Add coriander and simmer gently for 5mins or so.

Roast diced butternut squash, onion, whole garlic cloves and some fresh sage in the oven until the squash is soft.
Then squeeze out the garlic and whizz it all in a blender with some veg stock. Couldn't give you measurements I just eyeball it.
You can add some chilli or some coconut milk if you fancy it but I prefer without.

Chicken noodle soup for when you're ill or miserable (or both)

chicken stock (or stock cube if you don't have any)
ideally a few chicken hearts, but they can be hard to source
cheap chicken meat with skin, e.g. thighs, drumsticks
leek, sliced
carrot, diced or in slices
soup noodles (check the Polish section; they're often hiding there)
soy sauce
garlic, finely chopped
pepper
vegetable flavour enhancer with MSG (you can get Maggi or one of the Polish ones)

Bring stock to the boil. Add chicken meat, carrots, garlic and soy sauce and simmer until the meat falls off the bone. Remove bones from chicken meat and add the meat to the stock again, adding leeks, pepper and flavour enhancer. When the leeks are soft and sweet, add noodles and simmer until done.

This is amazing comfort food and I might be imagining it, but it seems to help when you have a heavy cold.

Bag of Tesco frozen casserole veg, s chopped onion, garlic, celery, sweat off in a tablespoon of olive oil and a knob of butter. Bacon if you want.
Add a tablespoon to tomato purée and or can of tomatoes. Add about 500ml of stock and left over chicken, a handful of red lentils, whatever herbs/spices, bay leaves etc simmer til it’s done. I squish half either with spud masher or hand blender. Add pasta or rice and a bit more water if you like. M&S bone stock concentrate in a jar is great.

Marion from Masterchef Oz has an amazing Chicken Pho recipe:
https://www.marionskitchen.com/vietnamese-chicken-pho/

Davina McCall’s tomato soup recipe:
https://www.dailymail.co.uk/home/you/article-2892466/amp/Davina-McCall-Roast-tomato-soup-mozzarella-balls.html (I add some cayenne to the sofrito)

This is my favourite recipe but I don’t have exact quantities.
lentil and veg soup
1 large onion finely sliced
2 sticks of celery sliced
1 large fat leek sliced
garlic to your taste.
stock or stock cubes

split peas
carrots sliced
potatoes cut into small chunks.
swede, if you like it, cut into small chunks.
broccoli
spinach

And this is what you do.
sauté the first four ingredients in some oil of your choice till they are looking nice

rinse the split peas and add them to your veg and them give them a stir around.

add liberal amounts of stock and simmer what’s in the pot for about 45 mins

next add the carrots and Swede and simmer those in the mix till they are half cooked

add the spuds and simmer again in a low heat until they are almost ready

add the broccoli and simmer till it’s almost ready - at this stage your soup should have thickened and come together and be looking cloudy. And if it’s not ready, you’ll feel it in your heart when it is, simmer a while longer even if you have to add more stock.

Last but not least add the spinach at the last moment and season to taste.

This is not a quick 30 minute soup. It’s one that benefits from a longer cooking and it will take on the love you give it when tending to it.

Sometimes I add a chopped grilled chicken breast to it if it’s a day I’m needing more protein but the remains of a roast chicken are also delicious in it.

Malaysian chicken rice 🍚 😋:

Chicken rice recipe

Whole chicken (about 1.3 kgs any bigger means more cooking time)

Ginger
Garlic
Pepper corns
Salt
Soya sauce (light salty as oppose to thick sweet)
Sesame seed oil
Basmati rice
Cucumber
Spring onions
Coriander
Chicken stock cubes

In a big pot (with lid) put one tablespoon salt, one tablespoon peppercorns, half a head of garlic (no need to skin or chop just smash to release flavour), sliced big chunks of ginger (same amount as garlic, whole chicken (face down or up or down doesn't matter as you will turn), and water to cover whole chicken (but not too close to top of pan otherwise will boil over the sides).

Bring water to the boil and boil for 6 minutes (more if significantly bigger chicken)

Take pan off the heat, cover and leave for 20 minutes

Turn chicken over, bring back to boil and boil again for 6 minutes

Take pan off the heat, cover and leave for 20 minutes

Chicken should now be done, check by cutting through breast to check for pink, but also cut into thigh and ensure no blood. If not cooked then bring to boil and it will be done. Remove chicken from stock and rest for 5 min.

Put stock back on medium/low heat for simmer, strip chicken from carcus and put all bone/fat/skin back in stock

Pour pre mixed sesame seed oil and soya sauce (roughly 3:1 mix but to taste) onto chicken and serve

For the rice, start cooking during the second time you took the chicken off the heat

Use half a cup of raw basmati rice per adult.

Boil kettle and dissolve instant chicken stock cubes (ratio of 1 cup rice to 1.5 cups of instant stock)

In medium size pan on medium heat pour 2 table spoons of sesame seed oil until hot/fragrant

Add half a head of finely sliced garlic and same amount fine sliced ginger, cook until fragrant

Add raw basmati rice and stir until even coating of oil and garlic/ginger mix

Add hot pre prepared instant chicken stock

Turn heat down to low as rice starts to simmer. Simmer (covered) for 20 minutes or until rice cooked

Sieve fresh chicken stock and sift off layer of oily fat (ideally with fat drainer if you have one)

Serve basted chicken, rice and garnish with cucumber, spring onion and coriander, in a cup on the side have fresh chicken stock.garnished with spring onions and corriander

For extra bonus serve with the soya sauce/sesame drizzle which has dripped off the chicken and Singapore chilly sauce (buy from Chinese supermarket or amazon)

Thai butternut squash, it's an itsu recipe.

Cauliflower cheese using up leftover cauliflower cheese, then add stock bring to the boil and blend.

I'm going to try James Martin's celeriac soup recipe tomorrow.

Can't beat a French onion!

Leek and cheese soup

Not diet-friendly, but oh so good.

2 leeks
250g beef mince
knob of butter
1 small onion, diced
pepper
2 tubes cream cheese with herbs
1 tube plain cream cheese
1/2 punnet mushrooms
vegetable stock (or stock cube if you don't have any)

Fry the onion and mince in butter until lightly browned.
Add sliced leeks and stir until vaguely softer.
Add vegetable stock and pepper and bring to the boil.
Add sliced mushrooms and simmer until they're soft.
Take off the heat and stir in cream cheese.

This tastes best a few hours after it's first done, once the flavours have all had time to marry. Re-heat, but don't boil. Best served with garlic bread.

As far as I'm concerned it's just about using up any left over veg - could be from vegetarian curry or things that were served on the side when eating meat/chicken/fish.

I'd fry a bit of onion/garlic, chuck in some seasoning, the left over veg, maybe half a stock cube. Then water and blend when it's all softened. I might add a bit of chopped potato or red lentils to thicken things up. If we've had a whole chicken I might have some real stock to use as a base. (Though this tends to be used for risotto.)

Soup's also a good way of using any old veg that are getting slightly manky - celery or carrots or tired spinach - so would not be good served up as any other way.

Does anyone have a traditional Scotch broth recipe please?

Potato soup

3 large, starchy potatoes
1 carrot
generous knob of butter
onion, diced
black pepper
vegetable stock
optional: salami chunks
not optional, because it's awesome (and traditional): one whole, smoked, skin-on sausage (hot dog style) per person

Fry onion and carrot until softened.
Add vegetable stock and potatoes and bring to the boil, them simmer until potatoes and carrots are soft.
Blend until smooth and add pepper and salami chunks to taste. Rest for at least half an hour and re-heat just before serving.
Heat up the hot dog style sausage in water (hot but not boiling) and add whole to soup bowl.