Soups Tips

Read these 20 Soups Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Gourmet tips and hundreds of other topics.

Soups Tips has been rated 3.2 out of 5 based on 577 ratings and 1 user reviews.
How do I make homemade tomato soup

Tomato Basil Soup

Tomato Basil Soup

6 ripe tomatoes -- peeled
3 pounds carrots -- thinly sliced
3 stalks celery -- thinly sliced
2 leeks -- thinly sliced
2 Tablespoons butter
2 Tablespoons flour
2 1/2 cups water
1 Pinch sugar
1/2 bay leaf
1/4 Tablespoon fresh basil -- chopped
5 Tablespoons light cream

Quarter tomatoes and remove all seeds; reserve any juice from tomatoes.

Cook celery and carrots in butter for a few minutes until soft. Stir in flour. Add tomato juice, water, and seasonings. Stir mixture until it comes to a boil and simmer 1/2 hour.

Put in blender, add basil and puree. Add cream. Return to pan and reheat. Sprinkle with additional basil and serve.

   
How do I make clear stock?

Clear Stock #2

To make sure your stock is clear remove the scum that rises to the top
while simmering.

   
creamy onion soup

Creamy Onion Soup

Soup Ingredients:
4 Tablespoons butter
2 pounds onions, thinly sliced
4 cups vegetable or chicken stock
3 cups whipping cream
salt and white pepper
Stilton Toast:
Sliced French bread
2 ounces Stilton cheese
2 ounces Cheddar cheese, grated
2 Tablespoons butter

Toast 6 thick slices of French bread in a 300 degree oven until crisp. Blend the Stilton with butter, spread on the toast. When ready to serve the soup, pop one of these on top of each serving bowl and sprinkle with lots of cheddar cheese.

Melt butter in a large saucepan over low heat. Add onions, cover, and cook until translucent--stirring occasionally--for about 30 minutes. Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes. Add cream and bring to a boil. Reduce heat and simmer to thicken slightly--about 15 minutes. Season generously with salt and pepper. Ladle into bowls, top with Stilton Toast, and run under the broiler until the cheese is melted and brown. Serve immediately.

   
How do I make Cream of Asparagus Soup

Veloute D'asperge

For a lovely, elegant, yet easy soup, try this upscale
Cream of Asparagus recipe.

For the finest texture, puree very well in a blender and
then strain through a sieve before adding the cream.

Veloute D'asperge

1/4 cup unsalted butter
2 1/2 pounds asparagus, trimmed and chopped
1 white potato, peeled and cut in 1/2" pieces
2 cloves garlic, minced
1/3 cup fresh Italian parsley, chopped
3 cups chicken stock or broth
1/2 cup whipping cream, evaporated milk or half & half

1. Melt butter in a large saucepan over medium heat.
2. Add asparagus, potato and garlic and saute for about 8 minutes
until vegetables begin to soften. Stir in parsley.

3. Add stock and bring to a boil. Reduce heat and simmer until vegeatble are very tender, about 30 minutes
4. Working in batches, purees soup in a blender until smooth; return to saucepan. Add cream and bring to a simmer.
5. Season to taste with salt and pepper.

For a nice presentation serve this in a shallow white bowl. Place
three or four lightly steamed asparagus tips in the center of each
bowl and sprinkle with fresh chopped parsley.

   
dumplings

Soup Dumplings


L'il Dumplings

1 egg, beaten
3 tablespoons flour
pinch salt
parsley,finely chopped
cheese, grated

Mix well and drop in boiling soup in tiny little balls.

Cook about 5 minutes.

   
How do I make pumpkin soup?

Spiced Pumpkin Soup

Sprinkle this soup with homemade toasted croutons, if desired.

2 teaspoons butter
1 cup onion, chopped
3/4 teaspoon dried rubbed sage
1/2 teaspoon curry powder
1/4 teaspoon ground nutmeg
3 tablespoons flour
4 1/2 cups chicken broth
1 Tablespoon tomato paste
1/4 teaspoon salt
3 cups fresh pumpkin, peeled and cubed
(about 1 pound)
1 cup apple, peeled and chopped
1/2 cup evaporated skim milk
Sage sprigs, optional

Over medium heat melt butter in a Dutch oven. Add onion and saute three minutes until softened.
Add sage, curry powder, and nutmeg; cook 30 seconds. Stir in flour; cook 30 seconds. Add broth, tomato paste, and salt, stirring
well with a whisk.

Stir in pumpkin and apple; bring to a boil. Cover; reduce heat, and simmer 25 minutes or until pumpkin is tender,
stirring occasionally. Remove from heat and cool slightly.

In batches place mixture in a blender and process until smooth.

Return mixture to Dutch oven, add milk and cook over medium heat until
heated through.

Garnish with sage sprigs, and croutons if desired.

   
How do I make cream of spinach soup?

Cream of Spinach Soup

A not to rich version of Cream of Spinach soup ~ this had great flavor and a beautiful color.

* Exported from MasterCook *

Cream of Spinach Soup

Recipe By :Craig Claiborne
Serving Size : 6 Preparation Time :0:00
Categories : **Posted to RecipeLu *Posted to TNT
Lifetips Pureed Soups
Tried Vegetable Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons butter
1/2 cup Bermuda onion -- finely chopped
1 pound fresh spinach -- cleaned & stemmed
3 Tablespoons flour
6 cups chicken stock
pepper to taste
2 egg yolks
1/2 cup cream
nutmeg -- optional

Melt 3 Tablespoons of butter in a saucepan and cook the onions until
translucent. Do not brown.

Pick over the spinach, wash, and pat dry. Shred roughly with a knife.
Add spinach to the saucepan and cook until leaves are just wilted.

Sprinkle with flour, stir and add in the chicken broth. Bring to a boil,
reduce heat and cook 5 minutes.

Put soup through a food mill, a food processor or in a blender. Puree
until smooth.

Return the puree to the pan and season to taste with pepper and salt (if needed).

In a small mixing bowl beat together egg yolks and cream. Add a spoonful of the hot liquid to the cream mixture, stir.

Add this cream mixture to the hot soup stirring constantly. Do not let it boil or the soup will curdle.

Add a grating of nutmeg and stir in last Tablespoon of butter - serve immediately.

   
I need a soup recipe for company

Real Cream of Mushroom Soup

Once you've had real Cream of Mushroom Soup, you'll never open another tin again. The soup has great flavour, is rich and filling without being heavy.
I use regular button mushrooms, but you could easily use any combination of exotic mushrooms that you like for an even more decadent dish.

1/2 pound fresh mushrooms, thinly sliced
1/4 cup chopped onions
2 cups chicken stock/broth
1/4 cup butter
4 Tablespoons flour, (more if needed)
1/4 teaspoons salt
1/8 teaspoon poultry seasoning
3 cups milk

In a medium saucepan, combine mushrooms, onion, bouillon cubes and
water. Cover and simmer for 20 minutes. Meanwhile, melt butter in large
saucepan.

Blend in flour, salt and poultry seasoning. Gradually stir in milk.
Cool over medium heat stirring constantly until smoothly thickened and
mixture comes to a boil. Stir in mushroom mixture, undrained. Serve hot.

   
How do I make vegetable chowder?

Creamy Vegetable Chowder

Creamy Vegetable Chowder

2 Tablespoons butter
1/2 cup onion, finely chopped
1/4 cup celery, finely chopped
1 medium carrot, finely chopped
3 Tablespoons all-purpose flour
2 cups corn, fresh or frozen
1 cup chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon parsley flakes

Melt butter in a heavy saucepan.
Stir in the onion, celery and carrot.
Cook about 5 minutes until softened, but not browned.
Stir in the flour.
Cook for 2 to 3 minutes.

Place corn (even if still frozen) in a food processor or blender.
Coarsely puree. Add to saucepan with the milk, broth, salt, pepper and parsley. Whisk to combine ingredients thoroughly.
Bring to a simmer. Cover. Cook over low heat to 10 to 15 minutes.
Be careful not to boil soup.

   
I need a soup recipe for company

Squash Soup with Stilton

Easy, elegant and excellent. A great combination.
This is a good soup to use for effortless entertaining.

Squash Soup with Stilton

Ingredients:
10 oz. pkg frozen pureed squash (or make your own)
2 cups chicken broth
1 tsp. cumin
4 green onions, finely chopped
1/4 cup stilton cheese
Pepper to taste
Garlic Croutons (optional)

Instructions:

1.Combine squash puree and chicken broth in a saucepan.
2.Cook, covered, until squash melts completely, or if using
homemade just simmer until heated through.
3.Stir in the green onions, cumin and pepper
4.Remove from heat, pour into bowls and top with crumbled Stilton cheese and
garlic croutons.

   
How do I make Cream of Celery Soup?

Cream of Celery

This is a delicious & rich cream of celery soup. I often make it after a party when I've got leftover celery from a crudite platter.

2 cups water
2 cups diced celery
2/3 cup chopped onion
1/2 teaspoon ground celery seed
Salt and pepper to taste
***Bechamel***
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground pepper
4 cups milk
2 cups chicken broth

Bring water to a boil.
Simmer celery and onion in boiling water until tender, approximately 15 minutes. Set aside; do not drain.
While the celery is simmering prepare the bechamel.
Once bechamel is ready, stir in reserved vegetables and cooking water.
Simmer on low 15-20 minutes; adjust seasoning as needed

***Bechamel Instructions:***
Melt butter over low heat.
Stir in flour, salt and pepper.
Pour in milk and broth all at once; whisk well.
Heat over high heat, stirring constantly, until it comes to a gentle boil and thickens to desired consistency.

   
soup recipe

Pea Soup with Bacon

This pea soup is a snap to prepare and freezes very well.

1/2 pound bacon, finely cut
2 large onions, chopped
3 large carrots, thinly sliced
2 large potatoes, diced
1 cup split peas
6 cups water
1 10 1/2 ounce can beef consomme, undiluted
1 whole bay leaf
1/2 teaspoon Worcestershire sauce
1/2 teaspoon coarsely ground black pepper
Salt
Vinegar

In a large kettle with cover, saute bacon until crisp.

Add onions and saute until limp. Add remaining ingredients except salt and vinegar. Cover and simmer for 2 hours, stirring often.

Allow soup to cool slightly and then puree in a blender.

Reheat and correct seasoning with salt, pepper and Worcestershire. Pass vinegar.

   
How do I make corn and crab bisque

Corn and Crab Bisque Recipe

Corn and Crab Bisque

2 tablespoons butter
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
1/4 cup green bell pepper, finely chopped
2 quarts heavy cream
2 quarts chicken stock
1 teaspoon seasoned salt
1 teaspoon white pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon Tabasco sauce
2 cups whole kernel corn, fresh or frozen
16 ounces cream-style corn
1/2 cup blond roux
1 pound crabmeat
1 tablespoon green onions, thinly sliced
1 tablespoon parsley, finely chopped

Melt butter in an 8-quart saucepan or stockpot; add onion and peppers, and sauté until soft. Add heavy cream, chicken stock, seasoned salt, white pepper, garlic powder, onion powder, and Tabasco. Bring to a simmer. Add whole-kernel corn and cream-style corn. Stir to prevent scorching. Add blond roux until desired consistency is achieved. Add crabmeat, green onions, and parsley.
Heat just until crabmeat is warmed throughout.

Serve in warm bowls with crusty French bread. This cream soup is great with crawfish also.

This recipe will serve 10 people as a first course or 4-6 as a main course.

   
How do I make corn chowder?

Southwestern Corn Chowder

Make this chowder when corn in season for the best flavor.

6 large ears sweet corn
1 teaspoon corn oil
2 onions -- cut in medium dice
2 cloves garlic -- chopped
1 1/2 poblano peppers -- seeded and diced
2 serrano peppers -- seeded and chopped
3 cups chicken stock
2 cups heavy cream
salt -- to taste
1 tablespoon lime juice -- approximately
1 small baking potato -- peeled and diced
1/2 cup jicama -- peeled and diced
1/4 red bell pepper -- diced
1/4 yellow bell pepper -- diced
1 tablespoon fresh cilantro -- finely chopped

Shuck corn, remove silk, and cut kernels from cob. Set aside 3/4 cup.

Heat oil in a heavy saucepan over medium heat. Stir in remaining corn kernels and onions. Sauté for about 10 minutes or until onions are soft and juices have cooked down. *Do not brown.*

Add garlic, 1 chopped poblano, 1 chopped serrano chili, and chicken stock.

Bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes.

Stir in cream. Return soup to a simmer and cook for about 5 minutes or until slightly reduced.

Remove from heat. Pour soup into a blender and blend until very smooth.
Season to taste with salt and lime juice. Set aside and keep warm.

Fill a large pot three-quarters full with water. Bring to a boil. Season lightly with salt.

Add potato and cook for 2 minutes. Add reserved 3/4 cup corn kernels and cook for 2 minutes. Add jicama, bell peppers, and remaining diced poblano and serrano chilies; cook for 2 minutes.

Drain vegetables and immediately fold into warm soup. Pour equal portions into six warm soup bowls.

Sprinkle an equal amount of chopped cilantro on each and serve immediately.

   
How do I make clear stock?

Ooops my stock is greasy!

To make sure that your home made stocks are not greasy you must remove the fat that rises to the top while it simmers.

Ideally, if you have time, once the stock is completely cooked allow it to sit in the refrigerator overnight. The fat will rise to the top and congeal.
All the fat can then be easily removed.

   
How do I make a chilled soup?

Chilled Coconut Pea Soup

This soup is delicious served chilled or heated. We like it in the summer with fresh peas, but find it works quite well with frozen as well.
For the spinach I really recommend using fresh over frozen.

Pea & Spinach Soup with Coconut Milk

2 large leeks, quartered & sliced
1 Tablespoon unsalted butter
2 Tablespoons white basmati rice
1 teaspoon salt
2 teaspoons curry powder
4 sprigs fresh cilantro
4 cups chicken stock
1 1/2 cups peas
4 cups fresh spinach, lightly packed and chopped
7 ounces coconut milk

Soak the leeks in a bowl of cold water to remove any grit. Meanwhile in a soup pot over medium heat, melt the butter and stir in the rice. Scoop the leeks from the water shaking off any excess and add to the pot along with salt, curry powder, cilantro and 1 cup stock.

Cook over medium-low heat at a vigorous simmer for about 12 minutes, so the rice is almost done. Add the remaining 3 cups stock, the peas, and the spinach and bring to a boil. Boil for about 3 minutes and turn off heat.

Add coconut milk and stir. In a blender or food processor, puree the soup in batches until smooth. Taste for salt and season with pepper to taste. Chill.
Garnish with additional chopped cilantro if desired.

   
What can I make with pumpkin puree?

Pumpkin & Ginger Soup

Use up that left over pumpkin puree from your Thanksgiving or Christmas feast in this simple but tasty soup.

Pumpkin Soup with Fresh Ginger

1 Tablespoon olive oil
1 cup onion, diced
2 cups chicken stock
1 1/2 cups pumpkin puree
1 Tablespoon grated fresh ginger (more to taste)
1 cup evaporated skim milk

In a medium pot heat the oil. Add the onion and saute until translucent, about 5 minutes.

Add the stock, pumpkin puree and ginger. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Puree.

Add the evaporated milk. Do not boil; bring back to a simmer. Serve immediately.

   
How do I make bean soup?

Mexican Bean Soup

This Mexican Bean soup is warm and filling. I like to serve it with corn muffins.
Crushed corn tortillas or croutons and some grated cheese make a nice topping.

1 Tablespoon olive oil
1 medium onion, chopped
1 clove garlic, crushed
1 medium green pepper, seeded and chopped
12 ounces ripe tomatoes, peeled and chopped
15 ounces kidney beans, rinsed
1/2 teaspoon chili powder
3 3/4 cups vegetable stock, or chicken stock
2 Tablespoons tomato paste
1 whole avocado, cut in 1/2" cubes
1 cup corn
2 dashes hot pepper sauce
1 Tablespoon fresh cilantro, chopped
salt and pepper, to taste

Heat oil in a large saucepan over medium heat. Add onion and cook until soft. Stir in garlic, bell pepper and tomatoes, cook 3-4 minutes. Pour in stock, add tomato paste and 3/4 of the beans; simmer for 30 minutes.

Cool soup slightly. In a blender or food processor process until smooth. Return to cleaned saucepan. Season with salt, pepper and hot sauce. Add remaining beans, avocado and cilantro. Reheat gently until warm.

   
How do I make good stock?

Clear Stock

Stock should always simmer gently, for if it is allowed to boil, it will go cloudy and evaporate.

   
How do I make minestrone soup?

Hearty Minestrone Soup

A zesty soup, hearty enough to be a meal. Simply add warm sourdough bread and a green salad for a delicious nutritious dinner.

Hearty Minestrone

2 Hot Italian sausage links
1 Tablespoon Olive Oil
1 Onion, chopped
1 clove garlic, minced
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/2 cup Red Pepper, chopped
28 oz canned tomatoes, diced
2 teaspoons Dried Thyme
1/2 teaspoon Dried basil
1 Bay leaf
4 cups Chicken stock
3/4 cup macaroni, uncooked
14 oz Red Kidney Beans, undrained

1. Remove sausage from casing and lightly brown in a frypan. Drain meat on paper towelling.
2. In a 4L saucepan, saute onion and garlic in oil until softened.
3. Add celery, carrot, and red pepper. Cook, stirring frequently for 3 minutes.
4. Add tomatoes and seasonings.
5. Stir in chicken stock, pasta and sausage meat. Bring to a boil and simmer until pasta is cooked, 10-15 minutes.
6. Add Red Kidney Beans. Simmer 30 minutes on very low heat until flavors are blended.
7. Season with salt and pepper as desired.

   
Not finding the advice and tips you need on this Gourmet Tip Site? Request a Tip Now!


Guru Spotlight
PJ Campbell