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What are your favourite soup recipes/flavour combinations?

rebrascora

rebrascora

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I occasionally roast a whole chicken and make chicken stock with the carcass. Tonight I used that chicken stock with a bit of leftover breast (my least favourite part of the roast chicken) and some mushrooms that were in need of using up and a leek, to make a soup. It was a bit thin and I didn't have any cream to thicken it up, so I had a rummage in the store cupboard and found a tin of chickpeas and added those to give it more substance and some ground nutmeg and a bay leaf and black pepper and blitzed it with a stick blender, after removing the bay leaf of course, and it has turned out really rather good. I wasn't sure about adding the mushrooms as they were rather large, quite open chestnut mushrooms rather than button mushrooms and I was concerned that they would make it a yucky brown colour but the chickpeas helped to keep it creamy coloured. The main problem I am having with it is that I keep going back for more. Of course the chickpeas add a few extra carbs to a portion, but my levels are quite low at the moment so I can afford to have second, seconds and I will be heading out for a walk up the hill to do evening stables soon.

Just wondering if other people would like to share their soup ideas that work well, to give people a bit of inspiration for making home made soup.
 
I got a soup maker for Christmas so have been having fun with flavours.
I tend to use leeks for the base (my soup maker has a sauté function so they make a lovely caramelly base).

Cream of mushroom has definitely been a winner, as has courgette with different varieties of cheese (have enjoyed Stilton, brie and mature cheddar versions so far)

I used to make a smoked paprika sweet potato/butternut squash soup that we all, including my kids, used to love but would be too carby for me now. I keep meaning to see if it would come anywhere close if I used celeriac instead of the potatoes but haven't got around to it yet.
 
Thanks for that contribution. I have some courgettes, so I may try courgette and stilton after I have been shopping tomorrow and got some stilton. For all I like blue stilton, I have so far shied away from making soup with it for fear of it being too strong flavoured in a soup. Not sure that makes sense when I happily eat chunks of it on it's own. 🙄
 
Yes, I occasionally make a butternut squash and red pepper soup with paprika in it and I have occasionally added a bit of sweet potato, but it works without too. I think the last time I had some red pepper hummus that was in need of using up and I put that in it to thicken it which I suppose isn't much different to using the chickpeas in my soup tonight to give it more substance.
 
We used to have two basic soups - green and orange.

Green would be any available combination of leeks, onions, celery, garlic, a potato or two for silkiness. We have a salad mix from our veg box (peppery greens, rocket, mustard leaves), and if we have a bag of that’s getting a bit tired that is glorious in it.

Additional low-carb creaminess can be had from bunging a block of silken tofu in before it’s whizzed.

Orange was usually onions, celery, garlic, and then a roasted squash. Plus a good pinch of chilli powder.

The other day I made a ‘roasted roots’ soup with carrot, swede, and orange pepper (plus standard onion etc). That was pretty epic tbh. Though perhaps a bit carbier.
 
My wife makes me a butternut squash soup
it’s my staple lunch time meal (we freeze it)
Mrs @goodybags makes it with squash, carrot & onion

basically we chop up all the veg, boil with some veg stock, simmers in a massive pan
when onion and carrots appear cooked - blitzes it (with the stick blender) in the pan
seasons with S&P, portions it into plastic boxes for the freezer

I eat this most days for lunch at work, taken with me in a flask
 
I haven't made soup myself in a while, but butternut squash is one of my favourites. My ex used to roast the squash first, which does improve the flavour in my opinion.

I'm not a fan of Stilton so the combo of broccoli and Stilton is not for me, but my usual cafe does a broccoli and cheddar soup that I really enjoy.

I remember trying a recipe from Madeleine Olivia, it was roasted mushrooms and broccoli soup, I don't remember well the other ingredients (but it's probably still in her website). The first batch was amazing! Then I tried to cook it a second time and didn't work so well, I don't know what I did!
 
Homemade soup is my speciality at home, make a pan at least once a fortnight.

Really don't have any set recipes as just about any veg goes in, fav veggies to use are carrots onions leeks garlic & sweet potato to thicken soup up, key to a good soup is to roast veg before adding to stock, it just adds to flavour of those delicious veggies.

Like to use a ham shank to make stock & to make a filling pea & ham soup, was brought up on soup as mother would make one regularly as it was one of my fathers fav meals, soup with doorstep size sliced bread with lashings of butter, he was in his element eating it after hard day at work.

Had to pick fav @rebrascora it would be tomato soup.
 
I am not sure if it is the kind of soup you are thinking of but I love a laksa - a South East Asian spicy noodle soup.
It takes a bit of effort to make because I have to cook the "aromatics" (lemongrass, shallots, chillis, coriander stalks, etc.) add the liquid (stock and coconut milk) and then strain it before finishing with the noodles, bok choi and fish or prawns. But it's worth it.
 
I've just remembered that years ago, I got the Covent Garden Soup recipe book. I haven't used it for so long but this thread has inspired me to dig it out and get some new inspirations.

I seem to remember it even had 'desert soups' although I don't think I ever tried one!!
 
Just had keto cauliflower and courgette soup. There are various threads on soup . Question of preference, ,I don't do tomato......although minestrone is good, bit carby. Thicken with a little cornflour, dried potato but includ carbs, or blitz a couple of ladles taken from pan and put back. Just enough to thicken the background. Lentil ev but don't forget the carbs. Salt and pepper, bit of grated cheese?????? Parmesan or stringy mozzarella......
 
I used to like French Onion soup but it's not very veggie friendly until I discovered mushroom ketchup which produces a nice rich broth. Maybe not as rich as beef broth but a good substitute.
Best served with "croutons" made from slices of baguette with a Swiss style cheese melted on top
 
I like Carrot and Coriander soup. I make it then liquidise it so it makes a thick creamy soup. I also love Leek and Potato soup, which, again, I make and liquidise.

I’ve already linked to the Korean soup I like with kimchi in it and an egg cooked in the soup on other threads, but that’s a great one too.

For more filling soups, I add fine rice noodles to Chinese/Asian soups and like to drizzle them with toasted sesame oil. I also like to make soups using Tom Yum paste and prawns.

Delia Smith also has a lovely recipe for Roasted Tomato soup, which is delicious. I think it might be in her Summer Collection. Quite simple but full of flavour and lovely with garlic bread or focaccia.
 
Re above, I had a quick Google but couldn’t find the Delia tomato soup. I did, however, find this Pumpkin and Cheese soup I’d forgotten, which is gorgeous for Autumn and Winter:

www.deliaonline.com

Roasted Pumpkin Soup with Melting Cheese

The lovely thing about pumpkin is that it has a really velvety texture in soup, and if it's oven-roasted before you add it to the soup, it gives an unusual nuttiness to the flavour. Just before serving, add little cubes of quick melting cheese like Gruyere or, if you're lucky enough to get it...
www.deliaonline.com www.deliaonline.com

.
 
Inka said:
Re above, I had a quick Google but couldn’t find the Delia tomato soup. I did, however, find this Pumpkin and Cheese soup I’d forgotten, which is gorgeous for Autumn and Winter:

www.deliaonline.com

Roasted Pumpkin Soup with Melting Cheese

The lovely thing about pumpkin is that it has a really velvety texture in soup, and if it's oven-roasted before you add it to the soup, it gives an unusual nuttiness to the flavour. Just before serving, add little cubes of quick melting cheese like Gruyere or, if you're lucky enough to get it...
www.deliaonline.com www.deliaonline.com

.
Click to expand...
Is it this one by any chance?
1742920952134.jpeg
 
We had a cook book which was Canadian and the recipe for Pumpkin soup would have made enough for a small army.
I have the Covent Garden A soup for Everyday. 365 soup /stew recipes. Though I find their cartons of soup a bit bland.
A few favourites, courgette and brie or stilton, broccoli and stilton, celery, pea and leek, squash and red pepper, tomato when we have an excess of home grown ones.
 
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