I need an easy soup recipe?

Question

i want to make soup today but i'm not really sure what to put in it, or how to go about it. does anyone have an easy, delicious soup i can make from scratch?

Answer 1

number 1: alphabet soup. go to the store buy soup and follow instructions in the back of the bag/box. :)

number 2: PEA SOUP

1 (10-ounce) package frozen peas, thawed and patted dry

2 green onions, trimmed and chopped

2 cups chicken broth, divided use

1/2 teaspoon dried dill weed

1 cup plain yogurt

   1. In a microwave-safe dish, combine peas, green onions, ¼ cup chicken broth and dill weed. Cover and microwave on HIGH until peas are tender, about 8 to 10 minutes.

   2. Cool, then stir in chicken broth. Pour into a food processor or blender and blend until smooth. Cover and refrigerate until served.

   3. Right before serving, whisk in yogurt to blend. Serve cold.

Makes 4 servings.

number 3: Cheddar Cheese Soup

1/4 cup butter or margarine

1/4 cup all-purpose flour

2 (12-ounce) cans NESTLÉ® CARNATION® Evaporated Milk

1 cup beer*

2 teaspoons Worcestershire sauce

1/2 teaspoon dry mustard

1/4 tablespoon cayenne pepper

2 cups shredded sharp cheddar cheese

Toppings: crumbled cooked bacon, sliced green onions, croutons

   1. Melt butter in large saucepan. Add flour; cook, stirring constantly, until bubbly. Add evaporated milk; bring to a boil, stirring constantly. Reduce heat; stir in beer, Worcestershire sauce, mustard and cayenne pepper. Simmer for 10 minutes. Remove from heat. Stir in cheese until melted. Season with salt.

   2. Ladle into bowls. Serve with toppings.

Makes 4 servings.

* or water.

Answer 2

Some things you make in the kitchen are more like paint by number, like in the baking department, where if it says 2 tsp of baking powder, that's what you put in because much of baking is a science. Other things are more like an empty canvas and you have a few colours or basic ingredients and get creative and turn it into whatever you desire or are inspired to do.

Soup for me has always been the empty canvas. Certainly there are processes to master and once you do you can make anything (like a proper cream soup base).

I don't think I should explain stock making here (I make these from time to time and keep in recipe sized containers in my freezer for soups and sauces) because it's a bit lengthy. So let's assume you know how, or will use something like KNorr from a box- which is quite acceptable.

Onions and leeks are always good for flavour, garlic, make sure all your veggies that you use are all cut the similar size so they cook in the same amount of time. Always simmer your liquid/soup, do not boil and don't boil all day. Add your herbs and spices (but don't season until the very end until you've tasted the soup). If you want a clear/thin soup, add precooked grains or pasta or potatoes at the very end, as if you add them uncooked earlier on, the starch in them will make it cloudy and thicker. Of course if that's what you want then that is OK.

Or you can puree some of your veg and re=eadd and turn it into a cream soup. Or make a proper cream soup, starting with frying chopped onions etc in a fair bit of oil and adding an equal (Iroughly) amount of flour to make a roux, stirring and keep the flour handy to add more if needed until the mixture has lost its sheen. Cook this a bit to remove the floury taste, and then add your liquid and other ingredients accordingly and then add your milk or cream and remember never to boil it after you've added your cream/milk or it will separate.

And you know as far as spices go, I mean you can add red or white wine, or sherry, or you could do a standard bay leaf (always add bay leaf to soup, that's sort of a given), rosemary, thyme, oregano, those kinds of things, you could go more northern African and add mint and parsley, or Thai etc and add coconut milk and thai basil and/or thai curry paste, or something more Chinese or Japanese, or Mexican with chiles and beans, cilantro, lime juice. Lots of different flavours to play around with.

Just make sure you're using good quality ingredients (while I find making soup is a good excuse to use up stuff that's in the fridge, it's not an excuse to throw in things that otherwise should be thrown out).

And always taste a few times while cooking your soup, and don't be afraid to add salt at the end, but don't overdo it lol.

Most importantly have fun and experiment!

Answer 3

Cream of Cauliflower Soup

Ingredients

1 large onion finely chopped

1 medium size cauliflower divided

1 ½ pints chicken stock

Pinch of ground mace

Salt & pepper

½ pint of milk

¼ pint of single cream

Toasted croutons

k**b of butter



Method

   1. Melt k**b of butter in pan, add onion & fry until golden brown

   2. Add cauliflower, stock, mace & seasoning

   3. Bring to boil & ½ cover with lid & gently simmer for 20 – 25 minutes, until cauliflower is tender

   4. Remove from heat & cool

   5. Liquidise, add the milk & stir

   6. Stir in the cream

   7. Serve with croutons



For a little kick add some chilli powder.  

Answer 4

1 pot chicken noodle soup

all ingredients are able to be less or more to taste

1/2 to 1 gallon water (depends on how much you want to make)

diced potato

frozen mixed veggies - peas, beans, carrots, etc....combo

diced chicken - cooked or raw (if raw, brown first)

chicken soup base (1/4c to 1/2 gallon water)

Mrs dash all purpose seasoning

chopped onion

Noodles - I use kluski's dumpling noodles - they stay firm

salt/pepper - 1/2 t each to start

boil all but the ingredients together (except noodles) on low to med heat until veggies are done (approx 40 min) - add more salt or pepper if needed

then add noodles - cook till done

I serve this with a loaf of homemade bread

Answer 5

Bovil with super noodles in it

Answer 6

The easiest & quickest soup I do is:

lightly fry a little garlic & onion(not browning)

add the water to a good level (probably up to half the saucepan)

put in diced butternut, diced potato, a small cup of red lentils.

bring to simmer & a tablespoon or 2 of veg or chicken Bouillon

cook until lentils have broken down complete.

salt & pepper to taste.

I enjoy this one and its quick

Answer 7

Pls prepare bacon or ham and onion and carrot.

Dice cut onion and carrot and small chopped bacon bake with pepper and salt in pan at butter.

It became almost baked then pour boiled water.

And pls add consomme powder, soup is keeping simmer about 20 minutes by weak fire.

As you like pls put into it crouton.

Answer 8

Chicken-Broccoli-Tortellini Soup

1 tablespoon olive or vegetable oil

1 small onion, chopped (1/4 cup)

1 3/4 cups chicken broth (from 32-oz carton)

1/2 cup water

1/2 teaspoon Italian seasoning

1 box (10 oz) frozen cut broccoli in cheese-flavored sauce

1 package (9 oz) refrigerated cheese-filled tortellini

1 cup cubed cooked chicken

1 large plum (Roma) tomato, chopped (1/2 cup)

1/4 cup shredded Parmesan cheese

1. In 2-quart saucepan, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring frequently, until crisp-tender.

2. Stir in broth, water, Italian seasoning, frozen broccoli in cheese sauce and tortellini. Heat to boiling, stirring occasionally and breaking up broccoli.

3. Stir in chicken. Cook about 4 minutes, stirring occasionally, until tortellini are tender. Stir in tomato. Top each serving with 1 tablespoon cheese.

Enjoy!!!!!!

Answer 9

leek and potato or carrot and coriander

Answer 10

Roasted Tomato Soup  

Answer 11

bouillon cube

water

vegetables

= easy soup

Answer 12

Check this out..a lot of soup recipe here...

http://therecipe-finder.com/category/sou...

Good luck!:):)

Answer 13

If there is an easier soup than this, I want the recipe myself.

CHILLI BEAN SOUP

This recipe is by ‘Turtle’ on MoneySavingExpert.com’s Old Style forum, not me. I just added the suggestions at the end.

Serves 3 to 4

INGREDIENTS

1 onion

1 tablespoon of olive oil

400g tin of tomatoes

400g tin of red kidney beans

1 teaspoon of chilli powder

1 vegetable stock cube

250ml of water

SPECIAL EQUIPMENT

Hand-held blender

METHOD

Peel the onion and chop it into tiny pieces.

Put the oil into a saucepan on a medium heat. Add the onion. Fry the onion for about 5 minutes. Stir frequently to stop it sticking.

Open the tin of tomatoes. Add the tomatoes to the pan. Open the tin of beans and drain off the liquid. Add the beans to the pan. Crumble the stock cube into the water and pour it into the pan.  Mix thoroughly. Continue to cook for another 10 minutes.

Blend to the desired consistency.

Add the chilli. Continue to cook for another couple of minutes.

ADDITIONS & ALTERNATIVES

Remove some of the beans before blending and put them back in afterwards. Add 1 teaspoon of ground cumin at the same time as the chilli. Use other tinned beans, like borlotti, cannellini or mixed beans.

TIPS

If you are worried about any ‘side effects’ from the beans, add some parsley (either a tablespoon of dried parsley at the same time as the beans, or a small bunch of fresh parsley before blending), which is said to help with these.

Answer 14

fry a chopped onion and a bit of crushed garlic for a few minutes.  Then add in some diced vegetables - you can basically add whatever you have around.  Courgette, squash, red peppers, carrots whatever.  Then fry a little longer, and then add some stock (you can also add potatoes at this point to make a thicker soup).  Simmer until the vegetables are all soft, then blend it.  

You can also add other seasonings in at the frying stage (i.e. cumin, chilli, coriander seeds).

Popular varieties of this type of soup would be carrot and coriander, carrot and cumin, tomato, red pepper, courgette with beans or peas etc etc...

Answer 15

Roast any veg you like, carrots, squash, coguette, tomatoes, marrow... whatever. With a crushed clove of garlic and some chill flakes in some oil untill everythings cooked (about 20 mins). Then get a pint of hot stock. Blend the veg with half the stock, then add the rest. Add a k**b of butter and season. Easy soup, VERY tasty.