Does anyone know of any Basic Soup Recipes

Question

Me and my boyfriend are moving to Oxford, we both can't really cook, I want to try and learn some of the basics starting with soups.

Does anyone know of any basic soup recipes,, that don't use 101 ingredients or expensive ones but still taste yummy, (we prefer creamy ones) :)

Many thanks for any help, I hope you have a brilliant and Sunny day, Take care,

Answer 1

This is a classic mexican recipe called caldo de queso (soup of cheese), and it's creamy, too.

6 medium russet potatoes

1 medium yellow or white onion

10 cups of chicken broth or 10 cups water and 5 chicken bouillon cubes

1- 7 oz can green chilies

1/2 lb. monterrey jack cheese or mexican white cheese

1 cup of milk

Peel and slice potatoes into thin rounds

Slice onion and sautee with potato in canola oil till potatoes are brown on the edges.

In a pot cook the broth on medium heat, and add the potatoes, onion & green chilies

Bring to a boil and add the milk, stir and add salt and pepper to taste.

Bring just to a boil then remove from heat. Cube the cheese and add last to pot.

Serve with some warm tortillas and a cold glass of cinnamon tea, yummy!

Answer 2

vegetables soup

Ingredients:  



• 1/2 Capsicum

• 2 to 3 French beans

• 30 gms Sweet peas

• 1 Small carrot

• 1 Cabbage

• 1 Floret of cauliflower

• 1 Onion

• 1/2 tsp Grated ginger and garlic

• 1/2 tsp Soya sauce

• 1/4 tsp Crushed red chilli

• 1Blob butter

• 2 tsp Cornflour

• 1/2 tsp Sugar

• 2 Cups water

• Salt to taste





How to make Vegetable Soup:

• Chop all the vegetables.  

• Melt butter in a pan and add vegetables, ginger and garlic.  

• Fry the vegetables for about 3 minutes.  

• Pour water and boil.  

• Mix the cornflour in half cup water and add it to the soup. Keep stirring constantly.  

• Bring to boil again.  

• Add sauce, chilli and sugar.  

• Boil till the solution becomes thick and transparent.  

• Mixed vegetable soup is ready.



chiken noodle soup

Ingredients:  



• 1 Cup noodles

• 2 Skinless chicken b*****s

• Small onion, finely chopped

• 1/4 Cup rice

• Salt and black pepper to taste

• Pinch of garlic salt





How to make Chicken Noodle Soup:

• Chop the chicken b*****s in bites.  

• Put the pieces in a soup pot with one-quart water.  

• Add chopped onion and simmer the contents for about 20 minutes.  

• Now add noodles and seasonings. Also add rice.  

• Put the lid and cook for 20 minutes more.



corn soup

Ingredients:  



• 2 Cups corn nib lets

• 1 tbsp Soy sauce

• Chilli and garlic sauce

• Ground white pepper

• 5 Cups water

• 1 tsp Butter

• 1 tbsp Cornflour

• Salt to taste





How to make Corn Soup:

• Boil the water and add corn to it.  

• Cover the vessel and cook it for 5 minutes.  

• When the corns are well cooked, smash some of the corns with a hand blender.  

• Make a solution of the cornflour with water.  

• Add this mixture to the boiling soup.  

• Also add the remaining ingredients and bring to a boil.  

• Garnish with fresh ground black pepper.  

• Corn soup is ready. Serve with bread rolls.

  

french onion soup

Ingredients:  



• 1/4 Cup butter

• 3 Onions, thinly sliced

• 1 tsp White sugar

• 1 tbsp All-purpose flour

• 2-1/2 Cups water

• 1/2 Cup red wine

• 2 (10.5 ounce) Cans condensed beef broth

• 8 Ounces sliced Swiss cheese





How to make French Onion Soup:

• Melt butter or margarine in a 4 quarter saucepan.  

• Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.  

• Stir in flour until well blended with the onions.  

• Add water, wine, and beef broth; heat to boiling.  

• Reduce heat to low. Cover soup, and simmer for 10 minutes.  

• Cut four 1 inch thick slices of bread from the loaf.  

• Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes.  

• Ladle soup into four oven safe bowls.  

• Place 1 slice toasted bread on top of the soup in each bowl.  

• Fold Swiss cheese slices, and fit onto toasted bread slices.  

• Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted.  

• French Onion soup is ready.

Answer 3

Soups and stews are very easy to make, have you ever made them before? If not, start with a simple vegetable soup or stew (the only difference is the size of the chunks and how long you cook it for):

Get some soup mix (dried lentils, beans, peas - you can buy it anywhere) and soak it in water overnight (it takes about 8 hours).

Put the soup mix into a large pan of boiling water - about 2 handfuls.

Chop up whatever vegetables you have in fridge - carrot, potato, onion and put them in. If you chop finely they will make a soup (small pieces cook faster) or big chunks for stew.

Add a pinch of salt (just a teaspoon full) and cook on a LOW heat for at least an hour - the longer you cook it the thicker it will become. You'll know when it's ready.

About 20 minutes before it's done, cheat by adding a packet of tomato soup (cup-a -soup type stuff).

I know this isn't a "proper" recipe but it's quick and easy and you can't go wrong.

Answer 4

Hi,  me again.

TOMATO SOUP

Tins of tomato chopped

Onions and garlic and celery chopped and sweated (lightly fried till a bit soft)

Tomato puree - or failing that tomato ketchup, though it is not expensive

Dried mixed herbs

Stock cube or boullion - any flavour and boiling water to cover.

Worcestershire Sauce

Pepper and salt to taste, but careful on the salt.

Chilli powder to taste. (optional - just gives it a bit more ooomph!)

Sweat the hard veg, add tomatoes and other ingredients.  Bring to boil 20 mins or so.  Turn off heat and whizz for a smooth texture.  Return to the pan, add creme fraiche and warm through.  I do not know what it is about tomatoes but they are hot hot hot.

Answer 5

just go to

www.cookitsimply.com

lots of recipes there.

Answer 6

This is not a recipe with weights etc but it is basic and cheap potato soup.

Peel potatoes/carrots/onion and boil them up until soft, add 1-2 stock cubes (veg/beef/chicken/ham) whichever you like, season then mash the veg.

Although not creamy, you can make it as thick or thin as you want by adding more water and can also add any veg you have.

Turnip and parsnip work well with it.

Answer 7

I  keep  my  pantry  stocked  with  Campbell's  Cream  of  Chicken,  Cream  of  Potato  Soup,  and  Beef  Bouillon  and  use  them  as  a  base  for  instant  soup.  Whenever  I  want  soup,  I  stop  by  the  Deli  and  get  enough  shaved  ham  or  shaved  roast  beef,  shaved  corned  beef  brisket;  enough  for  however  many  will  be  dining  with  me.  When  I  get  home  I  open  the  appropriate  can  of  Cream  of  whatever  and  empty  it  into  a  pot  on  the  stove  and  heat  it  up.  If  I'm  heating  up  Cream  of  Potato  Soup,  I  pinch  off  the  shaved  ham  into  the  soup,  give  it  a  stir  and  it's  ready  to  serve  over  a  split  baked  potato  or  as  a  soup.  With  the  shaved  roast  beef,  I'd  put  it  into  the  Beef  Bullion  along  with  a  few  veggies...  sliced  fresh  carrots,  chopped  celery  'n  onions,  sliced  mushrooms  and  whatever  else  I  have  a  craving  for.  Shaved  Corned  Beef  Brisket  is  good  with  veggies  too,  like  chunks  of  potatoes.  Even  broccoli.  You  can  buy  the  frozen  veggie  mix   if  you  like.  I  can  have  this  kind  of  soup  ready  in  15 - 20  minutes  and  on  the  table.  It's  good  with  my  favorite  bread.

Of  course,  you  can  vary  the  soups  as  you  wish,  don't  add   much  liquid  to  the  Potao  soup  if  you're  serving  it  over  baked  potato,  etc.  You  may  want  to  add  extra  seasoning  or  maybe  not,  make  it  however  you  like,  you  know  what  you  want  it  to  taste  like.  The  Beef  Bouillion  is  a  good  base  for  Hearty  Hamburger  Soup  also.

Answer 8

I don't want ot use the whole page writing out recipes so i will just give you one website with A LOT of creamy soups as well as many other types of soup:

http://www.thatsmyhome.com/soupkitchen/c...  

Answer 9

Hi  check out your e-mails I sent you a load of really simple creamy ones, also easy recipes for meals.

Answer 10

mushroom soup- i large pack of mushrooms,1chicken oxo cube, 1lg onion

peel and chop mushrooms, put in a pan with a k**b of butter and cook for 5 minutes , fry the onion until golden brown add to the mushrooms and pour over chicken stock approx 1 pint ,or more if you want.simmer for 10 minutes leave to cool put into a blender and wiz until liquefied. add salt and pepper to taste and cream.this is easy and so tasty.

you can use celery instead of the mushrooms for another tasty soup.

Good luck

Answer 11

Try the website http://cdkitchen.com

Lots of good soup recipes!

Answer 12

2 chopped leeks

1 diced onion

3/4 pint water

1/2 pint milk

sachet of white sauce mix

cheese

put a little oil in a pan and cook leeks and onion until soft

add water and milk , gently bring to boil

add white sauce mix , keep stirring

grate in some cheese to to your taste

simmer for 15 mins

serve with a fresh baguette

YUMMY think i will have that tonight

Answer 13

Try Roasted Pepper, Aubergine and Tomato.

Roast the veg in the oven until tender about 35 mins, Whizz in the blender until smooth and add veg stock to get the right consistency add double cream to your liking with salt and pepper. Heat until piping hot. Even better the next day if you have leftovers.

Answer 14

red pepper and tomato soup

Servings:  8

Preparation Time:  25 min

Cooking Time:  30 min

Level of Difficulty:  Moderate



Boost the flavour in this already tasty soup by char-grilling and peeling the peppers.



light meals

Ingredients

• 2 teaspoon olive oil

• 2 clove garlic, crushed

• 1 medium onion(s), diced

• 1 medium carrot(s), chopped

• 1 1/2 teaspoon dried mixed herbs

• 3 medium red green or yellow pepper(s), deseeded and sliced

• 1 portion stock cube, chicken, to make 425ml stock

• 2 large can canned tomatoes, 400g (14 oz) each

• 1 teaspoon salt

• 100 g very low-fat plain fromage frais

• 1 teaspoon white sugar

• 1/2 teaspoon pepper

Instructions

• In a large saucepan, heat oil over medium-low heat. Add garlic, stir until fragrant, about 1 minute. Add onion and carrot. Cook until onion is tender, about 5 minutes.

• Add herbes de Provence or dried mixed herbs, cook, stirring until fragrant, about 1 minute. Add peppers. Cook until beginning to soften, about 5 minutes. Note: You do not need to cook peppers if they are charred and peeled.

• Add stock and tomatoes. Bring to the boil. Reduce heat, cover and simmer for 25 minutes. Stir in salt, pepper, fromage frais and sugar. Purée in small batches; briefly reheat, then serve.