homemade soup

Use basic pantry staples to create this quick and easy Tomato Herb Soup. It&#039;s thick, rich, flavorful, and perfect for grilled cheese dipping!

Tomato Herb Soup

garlic (0.16)

olive oil (0.64)

tsp dried oregano (0.05)

basil (0.05)

thyme (0.05)

rosemary (0.03)

red pepper (0.02)

tsp black pepper (0.03)

tomato paste (0.39)

Tbsp brown sugar (0.02)

28 ounces. can crushed tomatoes (0.79)

vegetable broth (0.39)

Mince the garlic and add it to a sauce pot along with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper. Turn the heat on to medium-low and sauté for about 2 minutes, or until the garlic has softened.

Add the tomato paste and brown sugar. Stir until everything is mixed (the oil may stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until the tomato paste takes on a darker, almost burgundy hue.

Add the crushed tomatoes and vegetable broth. Whisk the mixture together until smooth. Turn the heat up to medium and heat through, stirring occasionally. Serve hot.

When it comes to Tomato Soup, Tomato Bisque is the King! And I can honestly say this will be one of the best Tomato soups you will ever have.  Real tomatoes with ingredients you can trust, it doesn&#039;t get any better than that! 

Tomato Bisque

celery (small dice)

onions (small dice)

unsalted butter

all-purpose flour

vegetable stock ((or chicken stock if you prefer))

plum tomatoes (canned) (San Marzano if possible)

tbsp sugar

tsp sea salt (add more to taste.)

tsp black pepper

heavy cream

cheddar cheese

Melt the butter in a 4-quart saucepan. Add celery and onions.

Allow the onions and celery to cook for a few minutes until they turn semi-translucent.

Add the flour to the pan to make a roux.

Turn down the heat and allow the veggies and roux to cook for about 5 minutes, do not let the roux get too dark or burn.

Heat the stock in another saucepan.

Let the roux mixture cook for 5-7 minutes (the flour should begin to smell a little like bread) then add the stock to the roux, use a wire whip and mix well.

Add the tomatoes and seasonings and allow to simmer for about 30 minutes.

If you have an immersion blender after the bisque has simmered use your immersion blender to puree as much of the product as possible, you can also transfer it to a food processor or blender, just be very careful with the hot bisque.

After you have either used an immersion blender or food processor, strain your bisque to remove all the bits and pieces of celery, onions, and tomatoes.

Return the bisque to the pot and add the heavy cream and fold in the shredded cheddar.

At this time if the bisque appears to thick you can either add more vegetable stock, milk, or just plain water.

Taste the soup and re-season if necessary, then allow the soup to simmer over low heat for another 30 minutes.   Serve and enjoy!

This Broccoli Cheddar Soup From Delish.com is the soup you'll make all soup season. 

Broccoli Cheddar Soup

butter

yellow onion,

celery,

c. all-purpose flour

chicken broth

Kosher salt

black pepper

broccoli,

carrot,

c. whole milk

c. shredded cheddar,

Baguette,

Do you prefer extra cheddar or extra broccoli in your soup?

Excellent!  I thank those who mentioned the cold milk and curdling.  I warmed the milk in the micro after taking the soup off the heat while I added it and the cheese.  Worked beautifully.  I added about a tsp. of powdered cayenne pepper and a generous splash of sherry as well.  Thank you!

Great soup! I would sauté the carrots and celery prior to adding the chicken stock, but otherwise really good!

Very tasty! If anything I would do cook the veggies a little bit more, the carrots and celery weren’t cooked to my liking. Will definitely make again!!

As recommended, I added some hot liquid to the milk before adding to vegetables, used 1/2 cup more broth and cooked vegetables for 30 minutes instead of 20. All in all, it turned out pretty well, and I'll be making it again!

I haven't tried the broccoli cheddar soup yet, but it's an occasion because my little sister is sick, (I'm making that recipe for her) spring begins next week, and Easter is next month. Thanks, Delish! I hope she likes it!

I think I put in too much broccoli so I added extra broth. Then used my immersion blender to break up some of the vegetables. I added half as much milk, but extra cheese and it was still a tad thin, but really tasty.

I added more chicken stock along with a splash of whip cream. Tempered the milk. So good!

this is a 5 star recipe!
It is better than Panara Bread' Broccoli Cheddar!
Everyone is wild about it..YUM 😋

After reading all the reviews! I used 3 cups of my chicken stock. Sauté all veggies, except for the broccoli. Two cups of 2%. Cream would be way too  rich. Added extra broccoli for sure. I also used cheddar, pepper jack and Havarti cheese! I did follow the recipe, though I gave it my little twist.
thank you for the delicious recipe and all the views to read. I can’t wait to share it with someone. It came out perfect. So easy to do.

https://streaming.hearstdigitalstudios.com/manual_upload/5824f628e694aa62a295571f/mp4/Broccoli_Cheddar_Soup_FINAL_1478817329_4000_hd_v3.mp4

Our Broccoli Cheddar Soup tastes even better than Panera Bread's.

Easy chicken barley soup recipe, homemade with simple ingredients in one pot over stovetop in one hour. Loaded with veggies, shredded chicken, Italian spices.

One Pot Chicken Barley Soup

tbsp Butter (Unsalted)

Onion (Finely chopped)

Garlic (Finely minced)

Carrots (Peeled, Diced)

Celery (Sliced)

Chicken broth (Low sodium)

tomatoes

Pearl barley

chicken (Shredded rotisserie chicken

Corn (Frozen)

Peas (Frozen)

Potato (Optional, Large size,Peeled, Diced,

Italian seasoning

Salt (To taste)

Pepper (To taste)

Bay leaf

Parsley (Fresh, Roughly chopped, For garnish)

Heat butter and oil in a large nonstick pot over medium heat.

Add onion, garlic and cook until onion becomes slightly softened and garlic becomes fragrant. Takes about 3-4 minutes.

Add carrots, celery and saute for another 1 minute.

Add broth, crushed tomatoes, barley, shredded or diced chicken, corn, peas, potato, Italian seasoning, salt, pepper, bay leaf. If you re worried about the peas and corn becoming too soft and &quot;mushy&quot;, don&#x27;t add them now. Instead, add them in the final 15-20 mins of cooking.

Mix everything together and bring to a boil.

Let it simmer uncovered for 50 minutes or until barley is cooked through and tender. If the soup starts to get too thick, you can mix in some more broth or water. If it&#x27;s too thin, continue cooking uncovered for a bit longer until liquid is reduced.

Nana's Epic Navy Bean Ham Bone Soup Recipe - A simple yet utterly addictive ham and bean soup recipe is a great way to use your leftover holiday ham bone.

Nana'S Epic Navy Bean Ham Bone Soup

navy beans

ham bone (+ ham scraps)

olive oil

onion,

garlic, (minced)

thyme leaves

cumin

red pepper

water

Salt (and pepper)

Nana's Epic Navy Bean Ham Bone Soup

The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.

Place a large 6 quart pot over medium heat. Add the oil, ham bone, onions, and garlic. Sauté for 3-5 minutes to soften the onions.

Then add in the drained beans, thyme, ground cumin, crushed red pepper, 10 cups of water, and any remaining ham scraps. (Do not salt the soup until the end, because ham bones can be very salty.)

Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top.

Use a fork to pull any remaining ham off the bone and stir it into the soup. Discard the bone. Add 1-2 cups additional water if the soup is too thick. Taste, then salt and pepper as needed.

https://content.jwplatform.com/videos/G68UxMaX.mp4

Nana's Epic Navy Bean Ham Bone Soup Recipe: A simple, yet utterly tempting, ham and bean soup recipe is a great way to use your leftover holiday ham bone.

Wild rice and mushroom soup is a hearty, vegetarian soup made from scratch. Enjoy this wild rice soup recipe with crusty bread for a cozy weeknight dinner.

Wild Rice and Mushroom Soup

yellow onion, finely chopped

carrots

celery

baby bella (cremini) mushrooms, sliced

garlic cloves,

dry wild rice blend (such as Lundberg brand)

poultry seasoning ((sub Herbs De Provence))

kosher salt

(1 quart) lower sodium vegetable broth

heavy cream ((sub cashew cream*))

Parmesan cheese

Measure out heavy cream and let it sit at room temperature while you prepare soup. Or, prepare cashew cream, if using (see notes for instructions). Heat oil and butter in a large stockpot or Dutch oven over medium-high heat. Once hot, add the onion, carrots, and celery, and cook for 8 minutes, or until softened.

Add mushrooms and garlic, and stir to combine. Cook for 6 to 8 minutes, stirring only occasionally, until the mushrooms are soft and slightly golden.

Add rice and stir to coat. Let the rice cook for 1 to 2 minutes to lightly toast the grains. Stir in poultry seasoning, salt, and pepper.

Add broth and 1 cup of water; stir well. Bring the mixture to a low boil, cover, reduce heat to medium-low, and simmer for 45 to 60 minutes, or until the rice is tender.

Remove the lid and stir in the heavy cream (or cashew cream). Gradually sprinkle in the Parmesan cheese, stirring continuously to avoid clumping, until all is combined. Remove from heat and ladle into bowls.

A classic creamy soup with sauteed leeks, a hint of garlic and tender potatoes. Simple ingredients blended to make something extra special.

Leek and Potato Soup Recipe

60 g (4 tbsp) unsalted butter

onion (finely chopped)

leeks

garlic (minced)

salt

¼ tsp celery salt

½ tsp black pepper

litre (4.1 cups) chicken or vegetable stock

60 ml (1/4 cup) double/heavy cream

tbsp double/heavy cream

tbsp chives

Melt the butter in a large saucepan over a medium heat.

Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.

Add the garlic, salt, celery salt and pepper and cook for a further minute.

Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.

Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later. (This is optional)

Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.

Pour the soup back into the pan along with the cream and heat through on  a medium heat for 2-3 minutes until hot.

Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.

Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper.

https://www.youtube.com/watch?v=5wBj2NMD0Ys

A classic creamy Leek and potato soup with sauteed leeks, a hint of garlic and tender potatoes. I love how a few simple ingredients can be blended together to make something that tastes extra special.

This soup is great for a tasty lunch, or serve it with crusty bread for a warming dinner.

Free printable recipe inc hints and tips here: https://www.kitchensanctuary.com/leek-and-potato-soup/

Ingredients:
• 4 tbsp (60g) unsalted butter 
• 1 small onion, finely chopped
• 3 large leeks, green parts discarded, white (or very pale green) parts sliced
• 2 cloves garlic, minced
• ¼ tsp salt
• ¼ tsp celery salt
• ½ tsp black pepper
• 1 lb (450g) floury potatoes*, peeled and chopped into bitesize pieces
• 4 1/6th cups (1 litre) chicken or vegetable stock
• ½ cup (120ml) double/heavy cream

To serve:
• 2 tbsp double/heavy cream
• 2 tbsp freshly chopped chives
• Good pinch of black pepper

Instructions
1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.
3. Add the garlic, salt, celery salt and pepper and cook for a further minute.
4. Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.
5. Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later.
6. Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.
7. Pour the soup back into the pan along with the cream and heat through on medium heat for 2-3 minutes until hot.
8. Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.
9. Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper.

#Soups #Recipe #CookingShow

Butter

Leek & Onion

Garlic & Seasoning

Potatoes & Stock

Reserve

Blitz

Cream

Ladle

Serve

Homemade Creamy Leek and Potato Soup

Enjoy this delicious, nutritious, and budget-friendly beef and cabbage soup.

Beef and Cabbage Soup

beef

cabbage

onion

garlic

beef broth

Worcestershire sauce

parsley

Salt and pepper

Brown the ground beef in a large skillet.

Add the onion to the ground beef and...

Add the onion to the ground beef and sauté until it is translucent. Stir in the garlic and cook for about 2 more minutes.

Drain the ground beef and onion mixture. Scoop...

Drain the ground beef and onion mixture. Scoop it into a large pot or dutch oven.

Add the cabbage, diced tomatoes, chopped celery, carrots,...

Add the cabbage, diced tomatoes, chopped celery, carrots, beef broth, Worcestershire sauce, olive oil, and parsley. If you want to add salt and pepper, do it now.

Cook on medium-high until it begins to boil.

Turn the heat down to low. Cover the...

Turn the heat down to low. Cover the pot and simmer until the cabbage is tender. This should take about an hour. Or you can simmer it all afternoon if you have time.

Serve hot.

A homemade version of the original canned tomato soup! This Copycat Campbell's Tomato Soup is going to take you back, it tastes just like you remember only better!

Copycat Campbell's Tomato Soup

garlic cloves, chopped

sugar

oregano

tomato paste

tomato puree

tomato sauce

milk

Heat a large pot over medium heat with the olive oil.

Add the chopped onion and cook for 5 minutes until softened, stirring.

Next add in the garlic and stir, cooking for a minute more, then add in the salt, pepper, oregano and sugar. Stir and cook for another minute, then stir in the can of tomato paste.

Carefully pour in the tomato puree, sauce and chicken broth.

Stir together and cook for 15 minutes covered partially with a lid.

Top 28 homemade soup recipes from across the web

The most viewed homemade soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Beef and Cabbage Soup

Copycat Campbell's Tomato Soup

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Top 28 homemade soup recipes from across the web

The most viewed homemade soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato Herb Soup

Tomato Bisque

Broccoli Cheddar Soup

One Pot Chicken Barley Soup

Nana'S Epic Navy Bean Ham Bone Soup

Wild Rice and Mushroom Soup

Leek and Potato Soup Recipe

Beef and Cabbage Soup

Copycat Campbell's Tomato Soup

Homemade Pho

Easy Split Pea Soup with Ham

Alphabet Soup

Seafood Soup

Best Vegetarian Kale Soup

Lentil soup

Simple seafood chowder

Chickpea and Lemon Soup

Mulligatawny soup with spicy chicke...

Creamy Chicken, Mushroom and Green ...

Creamy Chicken and Tortellini Soup

One Pot Sweet Potato Soup

Oxtail soup

Easy Vegan Hot and Sour Soup

Homemade Chicken Noodle Soup

Baked sweet potato and carrot soup ...

Vegetarian Corn Chowder

30-Minute Spicy Chicken Noodle Soup

Dungeness Crab Bisque

The most viewed homemade soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine