Soup Thread Fall 2021

Parents Forum Parent Cafe
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Discussion of soups in the Netflix health thread…I knew we have had soup threads before but some searching shows many of them locked (so not open for comment).

Here’s one for reference:

BUT, with those locked, here’s to a new soup thread for 2021. Post your old favorites or new favorites. Instapot, crock pot or stove top. Creamy or brothy. With meat or without!

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This is a family favorite. Even with my picky husband.

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A favorite instant pot recipe and great this time of year - or even as an opening dish on Thanksgiving!

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I have some cauliflower that needs to be used up so may make this one this week for my lunches:

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I guess I found my rabbit hole for the day! I am a soup fanatic!

My all time favorite is this:

Followed by this:

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Saw this and it seems both funny and practical:

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Thanks for sharing the link to the cheddar cheese soup recipe from Le Cellier. It’s our favorite.

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I’m a big fan of Olive Garden’s Zuppa Toscana soup. There are plenty of copycat recipes out there. Here’s one I have used and it works out great. Enjoy.

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Here is the one @DeeCee36 shared in the other thread, but this way it will be with the collection here. It was fantastic!

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I want to try this but would prefer to use the already bagged and cubed butternut squash. Recipe says to use a 2-3 lb squash, so I’m wondering how much of that is peeling and seeds. Do you think 1.5 lbs of the cubed butternut squash would be enough?? I can’t remember the typical weight of one of those bags.

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I’ve had this one bookmarked for a while. This thread might be the impetus to actually make it.

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I think when I have made it I have either used one fresh squash cubed or a container of the squash I get fresh at Costco which is probably equivalent to one or a little more fresh squash. I think 1.5 lbs in your bag seems like a good amount - in a good way!

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For a REALLY easy ramen that is surprisingly good and satisfying:

I often add more vegetables too - but it’s good as is. Buy the ramen at the store that looks the most foreign in packaging - sometimes the best seasoning!

If you can’t see the recipe here’s the jist of it:

  • 1 pack ramen noodles with flavor packet
  • 1 large egg
  • ½ teaspoon butter
  • 2 slices American cheese
  • ¼ teaspoon toasted sesame seeds
  • ½ scallion, green part only, thinly sliced on the bias, optional
  1. Bring 2 1/2 cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.
  2. Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for 2 minutes to poach.
  3. Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions if desired.
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@abasket here is my butternut squash with apple soup. Use Granny Smith apples. Really easy!

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And this one….yum yum yum!

https://www.cooks.com/recipe/5f30f9lk/dutch-cheese-and-potato-soup.html

It’s a Dutch potato soup made with Gouda cheese…from the old Vegetarian Epicure Cookbook. My page in that cookbook is well worn!

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I’m interested in trying the potato soup in this Style Blueprint post:

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Thank you for this thread @abasket. I will be trying quite a few that are mentioned.

This is a very simple vegetarian split pea soup from Ina Garten that we make throughout the winter to use as lunch.

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I riff off of this butternut squash soup recipe. Usually add some spices–garlic, curry–and usually don’t blend it entirely, let some veg pieces stay.

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These are two I plan to try in the near future:

This is a chili but I think fits the thread:

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For anyone looking for a very healthy red lentil soup, this one is delicious. We make it early and reheat throughout the week. It’s from a cookbook by Isa Chandra Moskowitz called Appetite for Reduction.

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