vegetable soup

Lentil Soup

olive oil

onion

carrot

celery

salt

lentils,

tomatoes

broth

coriander

toasted cumin

grains

Lentil Vegetable Soup

French green lentils

yellow onions (3 large onions)

garlic (3 cloves)

olive oil,

black pepper

thyme leaves

cumin

medium-diced celery (8 stalks)

medium-diced carrots (4 to 6 carrots)

chicken stock

tomato paste

red wine or red wine vinegar

Parmesan cheese

Roasted Tomato Soup

garlic,

yellow onions, sliced

Vine cherry tomatoes for garnish, optional

Salt and black pepper

bay leaves

butter

basil

heavy cream, optional

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

I have made this soup many times, I add a red bell pepper to roast along with the tomatoes, onions and garlic. This kicks it up a notch or two adding a good amount of flavor that compliments an already excellent recipe. I have never seen it written that you must remove the bay leaves, just that most recipes say to do so. That being said I leave them in and puree them along with the other veggies and have never noticed a bitter taste. To the person who said they never saw where to seed the tomatoes, part of coring them is removing the seeds and watery mash that is inside the tomato and the green spot where the stem attaches to it. Simply cut tomato in half and run your thumbs down the middle of the tomato taking the fiber center and seeds with it. :-) Do this and your soup wont be bitter, it was the seeds and not bay leaves that made it bitter. Anyway, do these things and prepare as written and volia, wonderful soup!

I am a total Foody and organic gourmet cook...This is the absolute BEST soup.  The carmelization of the onions, tomatoes and garlic makes this blended with the chicken broth and bay leaf mixture is TO DIE FOR!  I even canned this and gave them away as gifts...Thanks Tyler!!

This is absolutely the BEST SOUP recipe EVER! My family loves it.

This is very tasty.  Simple ingredients prepared so they have lots of nice flavor.  This is a great thing to make on a winter or fall weekend.  I paired it most recently with homemade mac &amp; cheese for a comfort food meal.

wow, this is yummy!  A bunch of tomatoes ripened at once in the garden, and rather than give them away, I decided to try this soup.  So glad I did!  I took the extra step of dipping each tomato in boiling water to remove the skin and roasted everything per the directions.  I ran everything through my food processor but not the strainer.  I actually enjoyed the little crunch of eating the tomato seeds.  Also, I did not add any cream.   I froze 4 quarts of this amazing soup, and I will be crying when I finish the last container.  <br />

Many times I'll try a recipe and think it's really good, but I like to confirm it by getting someone else's opinion.  I made this for dinner last night for my husband, who loves tomato basil soup, and after the first taste he immediately said it was the best soup he's ever had in his life and wants me to make him this soup every night for dinner from now on.  Well, that gave me my answer that this recipe was a hit.  I've made other tomato basil soup recipes, but this one is the best.  I love that there are no canned tomatoes in this and so I was able to find all four different tomatoes at my organic market.  I didn't add any extra broth and cut the cream down to just over 1/4 cup.  I wanted a little richness to the soup, but felt 3/4 was a little much and would possibly dilute the wonderful tomato flavor.  It definitely needed salt and the basil was a must.  I whipped it all together in a food processor as I don't like any chunks in my pureed soups.  One thing I'd like to mention is that this made my oven a complete mess.  The olive oil splashed everywhere from the high temp of roasting the vegetables.  I roasted these for 35 minutes on 400 degrees as 450 was making my oil smoke.  Prepare to clean your oven the next day!

Amazing! I made several big batches of this soup last summer when my garden was overflowing with tomatoes. I froze about half-a-dozen quarts of this soup to enjoy through the winter. I'm disappointed today because we just enjoyed the last quart, and fresh tomato season is still a long way off! This will be my go-to for tomato season -- using up all the ripe tomatoes that we can't consume while they're fresh. I decided to do the quick-boil method of removing the tomato skins first. It added a step, but the finished product was so much smoother. Also, the cream isn't absolutely necessary, or you could add just a splash.

This is my favorite roasted tomato recipe EVER. When I have extra veggies such as carrots and/or mushrooms, I also add them to the baking dish. I also omit the butter, not necessary in my opinion, and if I have cream, I'll add it, but really not necessary. Delicious recipe, I always enjoy the soup most the next day. 

Make this! It was great! My hubby loved it...as did I....flavorful tomato soup that actually tastes like tomato. So easy. 

This recipe is amazing!  Lumen777  the tomatoes are roasted at 450.  I have also added cheddar cheese at the end making a roasted tomato cheddar soup which has become a staple in my house!  

Easy Tomato Soup and Grilled Cheese Croutons

yellow onions, chopped (2 onions)

chicken stock,

(28-ounce) can crushed tomatoes, preferably San Marzano

saffron threads

salt and black pepper

orzo

heavy cream

Cheese

bread

unsalted butter, melted

Gruyere cheese, grated

Food Stylist: Cyd Raftus McDowell 
Prop Stylist: Barb Fritz 

In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes. 

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently. 

Serve hot with Grilled Cheese Croutons scattered on top.

Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up. 

Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes. 

This dish is on rotation in my household. I love the recipe as written. Although there is no substitute for saffron, I really can’t afford it. I use a little paprika instead. Not the same, but good for those on a budget. I make my own chicken broth with leftovers and man, does it make a difference. I love making my own broth because I can control the salt level. I never found this to be “too thin” to have to use an immersion blender. I find that the starchiness from the orzo and the cream really thicken the soup. Love this! 

This soup was excellent!  The only change I made was omitting the saffron because I didn't have any and it's so expensive.  The croutons were the best.  What a great idea to put them into the soup.  Even my husband who isn't a tomato soup fan loved this soup and the leftovers the next day tasted even better.  This is a keeper!

I make this soup a lot and people LOVE it. I get requests to make it a lot. I leave out the orzo, saffron and croutons. I also only use 1 onion and 3 cups chicken stock. It turns out perfectly every time. Wonderful consistency and flavor. <br />It's best to cook it the day before and let it sit in the fridge over night so the soup has more time to develop flavor. <br /><br />A few things on the San Marzanos:<br />-You've got to use them! They make all the difference.<br />-Most grocery stores sell SMs in whole tomato form, not crushed. That's okay - just open the can, pour the tomatoes into a bowl, and use your hands to crush them. Works just as well.<br />The San Marzanos can be pretty acidic to start out with, but letting it sit helps mellow out the acidity. <br />

Delicious!

Just as written ~ as Ina intended, the very best tomato soup! The cheesy croutons are a perfect topping which soften when scattered on top. I saved half and served as sandwiches which were still dipped in this devine soup. 

Very creamy without an immersion blender; we also found the salt level to be exactly right. 

I did not have safron, but turmeric is the right substitution, so I added a pinch. 

A definite keeper with no changes! 

I want to make this but am on weight watchers so if I used light cream what is nutritional value? Thanks!

This was the best and easiest soup to make!  Instead of adding the orzo, I made a tomato soup bar. That way my guests can add what they want. I put orzo, fried basil strips, parmesean cheese, and the croutons on the side and they could build the soup as they like. Turned out perfectly!

Delicious. The San Marzano tomato made the soup.  I stck blended to get a smooth soup and added Vietmanese hot sauce. 

I have made this soup many times and it never fails to please. Everyone in our family wants to know when I am making it so they can stop by for a "visit". Ina never disappoints!

Cream of Celery Soup

celery, divided

carrots, divided

onions, diced

flour

vegetable broth, divided

Salt and pepper

In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.

A good recipe but I doubled the celery and halved the carrots, largely according to the comments below. I also substituted evaporated milk for the cream, and it was still rich and thick. It came out with a lovely celery taste, and a light golden color.

Wonderful recipe and I will make this again. Per some suggestions, I cut the amount of carrots down to half and doubled the celery. I also used chicken stock because I had that on hand, and used canned milk instead of cream. It was easier for me to puree the entire cooked portion too. Sounds like I did not follow the recipe too closely, but it turned out great for me. I love to make soups of all sorts in the winter and since my hubby and I are trying to get rid of the lbs we gained during the Holiday, I will be using this one a lot. Thank you for posting it on here.

I had some extra celery on hand and a long weekend so decided to try this soup.  I made homemade vegetable stock which probably gave it a nice deeper flavor.  I also pureed the veggies with a stick blender.  It was bland for me so I added lots of black pepper, a little cayenne pepper,a little bit of old bay seasoning and a tiny bit of fresh grated nutmeg and it tasted great and was also very pretty in color.  I did use half the amount of carrots based on other comments but did not increase the amount of celery.

I've been cooking almost 40 years now. This just sounds like too much carrot &amp; onion for a  celery. I am not even going to try it.

Very good on a cold icy day in Georgia...

This soup is the color of lobster bisque. Nothing about the way it looks says "cream of celery." It does taste good (I used chicken broth instead of vegetable, and lots of pepper and salt from grinders), but I think it tastes more like carrot. I used a hand blender and ended up pureeing all the vegetables because the consistency seemed thin. I don't know that I'll make this again, unless I try using it as the base for some other recipes and find that it works really well.

This recipe is OK. Not as good as I was expecting for a five star recipe. A little Emeril's Essence will kick it up a notch though.

I made the soup as directed until the end.  Since it looked more carrot soup than celery I used coconut milk instead of cream.  Delicious, although celery was not the dominant flavor.  

Very good soup.  The only change I made was using chicken broth instead of vegetable.  I didn't have any vegetable.   It turned out very well.

Recently my balky refrigerator (froze everything in the fridge...defrosted everything in the freezer left me with several "heads" of frozen celery...I decided to try this soup...The result was a creamy, delicate celery flavor...absolutely delicious! I don't have a hand blender or a food processor, so I pureed in the blender...DO take the advice to strain the broth and only puree the mushy vegetables...Trying to puree the whole soup was messier than you can imagine (or maybe you CAN imaginevolcanoing out of the top of the blender...live and learn! I will make this again, even without frozen celery (hopefully!

Rich corn chowder with roasted poblanos, fresh corn, potatoes, onions, stock, and cream.

Roasted Poblano Corn Chowder

chiles

Tbsp butter

medium onions, diced (about 2 1/2 cups)

celery, diced (about 3/4 cup)

garlic, minced (1 teaspoon)

corn corn corn

chicken stock (use vegetable stock

dry oregano

limes,

"Thank you for sharing this recipe! This will be perfect on a cold night while binge-watching on Netflix! I will definitely try this and will share it with my mom the next time they come over. I'm just curious though, would grilling the corn a little give it a smoky kick?"

Roast the chiles: There are lots of ways to do this (see How to Roast Green Chiles over an Open Flame), I tend to just put them either directly on the flame, or in one of those grill pans with holes in them, over the gas flame.
You can roast them on a grill or under a broiler. Just make sure they get blackened all over. Then put them in a bowl, cover the bowl and let them steam.
When they've cooled down enough to touch, use your fingers or a dampened paper towel to strip off the charred bits.
Cut them open, remove and discard the stem, seed pod and inside veins. Roughly chop the chiles and set aside.

Soften the onions and celery: Melt butter in a 5 to 6 quart heavy-bottomed pot on medium high heat. Once the butter is melted, add the onions and the celery, stir to coat with the butter. Cook for 8 to 10 minutes, lowering the heat to medium, until the onions and celery are softened and are beginning to brown.

Prepare corn: While the onions are cooking, if using fresh corn on the cob, cut the fresh kernels of corn away from the cobs.

Add potatoes, stock, spices: Once the onions and celery are beginning to brown, add the garlic and cook for a minute more. Add the potatoes and the stock to the pot. Add the bay leaves, cumin, oregano, and salt. Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 8-10 minutes until the potatoes are just cooked through.

Add corn, then poblanos: Add the corn kernels to the pot and cook for 4 to 5 minutes, until cooked through. Add the chopped roasted poblanos to the pot.

Add cream: Remove the bay leaves. Stir in the cream. Add black pepper, more or less to taste. At this point, if you want a thicker base for your chowder, you can use an immersion blender or standup blender to purée about a third of the soup.
 
To serve, sprinkle with a little fresh lime juice and serve with a slice or two of lime.

"The only thing I did differenly , is I cubed chicken and sauteed' it with the celery and onion.  This is fantastic."

"Scrumptious! I had 6 pablano peppers from my garden that I needed to use before they could go bad. I found this recipe and made it. Needless to say, I will be making it again. And yes, the lime should not be skipped."

"Thanks! This was yummy! I serve it w\/ a sprinkle of shredded cheddar on top and tortilla chips on the side. I think it would work great w\/ Hatch peppers also.  It reminds me of my favorite corn chowder from the now closed South Ausin Grill restaurant in Alexandria, VA. Ah the memories! The whole family loves it."

"This soup was fantastic! The leftovers thickened enough that I used it as enchilada filling the following night and it was to die for!"

Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.

Cioppino

fennel bulb,

onion, chopped

shallots,

garlic cloves, finely chopped

red pepper

dry white wine

fish stock

bay leaf

manila clams, scrubbed

mussels, scrubbed, debearded

large shrimp, peeled and deveined

fish

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Overall, this is a great recipe but my rating of 4 vs. 5 stars is because it needs a couple of tweaks.  First, I doubled the recipe because I had 12 over for dinner Xmas eve.  I've been enjoying my mother's Cioppino as long as I can remember because we celebrate my sister's birthday every Xmas eve; her actual birthday is Xmas.  I consider myself a Cioppino aficionado!!!!  Plus, I wanted to give my mom a break AND try to make it for the first time myself.  The fennel is really key too.  Don't skimp on onions, shallots or garlic and use all of it generously.  So I had the sauce simmering before adding the seafood and my husband walked in and said, "This is is not going to feed 12 people."  He was absolutely right.  Thank goodness I had a huge Costco size jar of Rao's plain marinara - the choice of most chef's if one must buy.  I dumped it in, even added more wine and let it simmer much longer - like 1.5 hours longer than the recipe calls for.  This is an important step because if you don't let the sauce simmer, the fennel needs to soften (even after sauteing it stays very firm and crunchy) and simmer more in the sauce/soup.  It also needed a touch of Italian seasoning - to your taste; it just needed it...Because it was Xmas eve, we individually broiled lobster tails and placed it on top of the soup as a final touch.  It was really good.

I've made this recipe AS IS, and it is excellent. Other times, unable to find seafood stock I've used chicken stock with clam juice to match the amount with success. I've used a little less onion, less shallot, more wine, whatever, crushed tomatoes instead of diced, etc, and basically this is an extremely forgiving recipe. I highly recommend making it. Do not skip the fennel or wine! 

Every Christmas Eve I make this recipe and it is perfect! I serve w pasta &amp; crusty bread on the side for dipping. The kids and adults look forward to it every year as part of the feast of 7 fishes! Thanks Giada 

<div>We made this tonight. We made a few changes to suit what we had in the frig and cabinet;  and ended up with fabulous cioppino.</div><div>1. I added 1 cup of chopped celery.</div><div>2. No shallots (non in our frig at the time)</div><div>3. I sauted the vegies in 1 cube of butter with a 1/2 tsp salt, instead of oil.</div><div>4. I made my fish stock from 1/2 lb. of raw shrimp, shells on, in 5 cups of boiling water.</div><div>5.We had a can of oysters in the cupboard, so we used the juice and added the oysters with the fish.</div><div>6. No crab.</div><div><br /></div><div>7. I used very good white wine.</div><div>8. At the last minute I added 1 more tsp. of salt, 1 tbls. Sugar, and 1/2 cup cheap red wine.</div><div>9. The bag of frozen fish had calamari, so I lightly sauted the pieces in butter before adding them.</div><div>It was fabulous. </div><div>P.S. We used 1 bag of CostCo frozen seafood; Mussels, shrimp, calamari, and 1 pound frozen cod (costco), the 1/2 pound shrimp from the broth (shells off), and the oysters from the can. </div><div><br /></div><div>The fennel is a MUST! </div><div>Thank for the base recipe!</div><div><br /></div>

Made the broth portion of this tonight with the intention of heating it and adding the seafood tomorrow.  My husband and I couldn’t stop “sampling”the broth all night.  It’s delicious.  Looking forward to tomorrow when we finally add the proteins.  

I cooked this Cioppino tonight for a dinner party and everyone was raving over it!  I love to cook and this is one of the best meals I have ever made.  It all started because I had some leftover seafood broth I saved from a Lousinana Boil I made last week with lobster, shrimp, mussels, potatoes, onions, celery, Old Bay and all the other ingredients it entails.  I altered this recipe to my tastes by adding some ground Italian sausage and a lb. of Maine crab meat to the shrimp, mussels and clams.  I also made saffron yellow rice to serve in the bowls with the Cioppino poured over it.  And I made garlic &amp; Italian herb butter I spread over a sliced bagette loaf of bread baked and then broiled to a nice toasty crunch.  This dish is going to be a top favorite to repeat many times in the future.  I highly recommend this recipe.  Simply delicious!  

It's already been said how great this recipe is, but I want to second the person who suggested scallops. For the fish, we used 3/4 lb. sea scallops cut in half laterally, and 3/4 lb. halibut. As said before, the timing for each fish is perfect. Even though it says it takes 90 minutes, this is a really easy recipe to make. It's hard to go wrong. The hardest part, really, is finding the most pristine shellfish and fish and being willing to spend the money for them. This was our Christmas dinner, and there were raves all around from the youngest to the oldest. This one's a keeper. And, it's very pretty!

I followed the recipe verbatim, but also included sea scallops.  This cioppino turned out better than any I've ever had anywhere. My sixteen year old son agrees that this is absolutely delicious!  The soup could easily stand on its own. The fennel is delightfully subtle alongside the onion, shallot, garlic and tomato. With all of the wonderful seafood, it's truly unbeatable.  The timing of the seafood additions was just right.  The mussels were plump and tender. I added the scallops with the shrimp and those were cooked perfectly.  I served this with buttery garlic sourdough baguette lightly toasted under the broiler.  Dipped in the soup, it's like heaven on Earth!  Thank you, Giada!

Made this last night and it turned out amazing.  I added some smoked paprika to the broth and it was heavenly.  Highly recommend it. 

This is one of our very favorite recipes.  It's relatively easy and quick so we can do it whenever we feel like a seafood fix.  And, the results are AMAZING!  This ciopinno is better than any similar dishes we've had in restaurants.  We usually do just half a recipe, and this gives us two dinners.  We've made the ciopinno using fish stock, seafood stock, and even clam stock interchangeably without noticing any important difference.  We routinely add scallops (same amount as the shrimp) which we cut in half cross-ways to get thinner rounds.  Our favorite fish for this dish is halibut.  It stays firm during cooking and seems to "fit."   In our view, sea bass isn't as good, and fish like cod, haddock, snapper, and grouper break up during cooking.  We sometimes add a bit of cod, however, to get some smaller pieces of fish throughout.  We've also tried lobster and king crab, but felt they only added to the price.  TRULY WONDERFUL!!

https://www.foodnetwork.com/videos/giadas-cioppino-0228316

Learn how to make Giada DeLaurentiis’ take on Cioppino.  This Italian-American soup is a lighter alternative to heavy holiday meals.

Giada DeLaurentiis' Cioppino

Mexican Chicken Soup

chicken

Good olive oil

onions (2 onions)

celery (2 stalks)

carrots (4 carrots)

garlic, chopped

jalapeno

coriander seed

cilantro leaves, optional

(6-inch) white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

This is a simple, and very delicious recipe for tortilla soup. My husband and son love it. Being that my husband is Mexican, it is difficult to please his spoiled taste buds from his Mother’s cooking. This soup nails it on the head! I usually just pan fry the breasts.  Such a great recipe that is requested again and again. You can make it as spicy as you wish by adding or deleting the jalepeños. Last fo around I used one large Jalepeño with seeds and it was perfect! The tortillas will absorb some of the heat from the pepper so it ends with a perfect heat in the back of your throat and not overbearing. Love this recipe 

I have made this for group gatherings. Received rave reviews about how great it was every time!
I like that you can add a much or as little spice as you want, because no matter what, it still tastes great!
The avocado is the perfect topper!

Ina Garten is a cooking genius, but I have to disagree regarding the chicken. I've found that browning pieces of chicken (thighs are good) in the bottom of my cast iron soup pot imparts a richer flavor. I simply put in some olive oil, brown the pieces of chicken -- skin and all -- then add the rest of the ingredients. Before serving I take out the chicken and let it cool enough to remove the bones. I always leave the skin on the chicken. Guests can removed the browned skin when eating, but it's usually nothing but caramelized nuggets of chicking goodness by then. The bones and skin impart more flavor and a much more satisfactory chicken taste. 

I have made this twice now and I have changed some ingredients and the way I do the tortillas.<div>I make my tortilla by scratch and add it in dough balls while the soup cooks. It's so delicious! Everyone who eats it falls in LOVE.</div>

-Made the soup and roasted the chicken the night before serving. Heated the soup and assembled it about an hour before serving. It is a beautiful, delicious, refined flavor that’s worth the time to make. 

This is an excellent Chicken Tortilla Soup recipe! My husband thought it was restaurant quality and so did I. I made a few tweaked here and there. In the beginning I browned the chicken breast on both sides for about 5 minutes, in the pot I was going to make the soup in. I then transferred the chicken to a dish and finished cooking it in the oven. I also used regular diced tomatoes in their juices. Lastly, I added black beans, corn, and a corn puree, 2 cups frozen corn and 2 cups chicken stock. It was so yummy!!!

Just like all other reviews, this recipe hits the mark on so many levels.  Score this one as 11 on a 10 point scale!!!

Without a doubt my favorite soup.  I don’t use the tortilla shells, but keep everything else the same.  Freezes very well, so make extra.  

This is my favorite soup recipe.  The best flavors and you can add different ingredients if you like to mix things up but I follow the recipe as is. Perfect once again Ina.   

This is my second time making this soup and it is comfort in a bowl with a kick! Tailor the jalapeño and cilantro to suit yourself. The tortillas make it authentico!

A thick, tomatoey vegetable soup with &quot;swampy&quot; bits of spinach and gooey swiss cheese make this unconventional Swamp Soup unforgettable!

Swamp Soup

garlic (0.24)

lb. carrots (about 4 medium) (0.30)

olive oil (0.32)

basil (0.30)

Tbsp dried oregano (0.30)

tomato sauce (0.75)

tomatoes (1.35)

vegetable broth (0.20)

10 ounces. pkg frozen chopped spinach (0.99)

Swiss cheese (1.69)

Mince the garlic, dice the onion, peel and slice the carrots, and slice the celery. Add the onion, garlic, carrots, and celery to a large soup pot with the olive oil and sauté over medium heat for about five minutes, or until the onions are soft.

Add the tomato sauce, diced tomatoes (with juices), vegetable broth, basil, and oregano to the pot. Stir to combine, then allow the soup to come to a simmer.

Once the soup is simmering, add the frozen spinach (no need to thaw). Stir the spinach into the hot soup until it has melted and heated through.

Once the spinach is thoroughly mixed into the soup, give the soup a taste and add salt if needed. I did not add any, but this will ultimately depend on the sodium content of your canned goods and vegetable broth.

Dice the swiss cheese into small cubes. Add a small handful of cubes to each bowl, then ladle the hot soup over top. Serve and enjoy!

This vegetable soup recipe is seriously so good! It's easy to make, and full of veggies and fresh flavor. If you're feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.

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Lentil Soup

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