Favorite Soup

Campbell’s tomato made with milk

Split pea. It is sludgy and delicious and recycles ham bones.

Babby

So many kinds! Chicken tortilla, clam chowder, minestrone.

Chicken noodle, probably because it makes me feel better when I'm sick.

Zuppa toscana. that one Olive Garden has. If I actually tried to make it I would add cauliflower.

Tomato but without the damn milk

Easy: Bouillabaisse!!! An amazing meal in a bowl.

Primordial

Oxtail

Cream of cauliflower.

Matzo Ball soup - but NOT American style with one huge ball.

[quote] but NOT American style with one huge ball

Fuck you.

Homemade chicken noodle soup, made with roasted chicken. Cook the noodles separately. I like lots of celery and carrots in mine. I save the schmaltz for when I make latkes.

Love latkes

I’m partial to Senate Bean Soup when I run across it.

And I like Thai soups.

Homemade turkey soup.

Phở.

Real New Orleans gumbo (roux based) or a very good authentic Japanese ramen from a noodle place.

Don't worry, OP, this thread will fill up when our elderly brethren return from the Early Bird Special.

Chicken soup with onions, mushrooms, celery and carrots. I usually hate celery but I will add it to homemade soup. And a grilled cheese sandwich on the side, if I’m feeling exceptionally hungry.

Cioppino, baby

Interesting - I hate all of the above. Lobster bisque and New England Clam Chowder.

I like French onion soup with Emmental cheese. For canned, I like clam chowder (Progresso, New England style) and some others.

Vegetarian pho

Miso Soup.

I make a whole meal by adding tofu, potatoes, boiled eggs, and fish cakes served with rice

How unappetizing, r26.

Albondigas, because it has big, spicy meatballs, and because I like saying the word “albondigas.”

Soondubu (Korean)

The other popular Vietnamese soup that isn't pho. It has more spice. The name evades me right now.

Tom Kha kai

Broccoli, Cheese soup

Potato and leek soup

Vegetable soup with eggless matza balls

Can anyone explain why fuh is spelled “pho?” It’s not very pho-netic.

Pho you!

Taco soup. Even better than tacos.

Tell us about it, r32.

R28, I like albondingas. I haven't had that dish in a long time.

Butternut squash.

Split pea.

I think people are forgetting the "why?" portion of the original question.

Tom Kha Kai -- I like the acidity.

Chili

Broccoli cheddar in a bread bowl (Panera)

French onion

She crab soup and Lobster Bisque

I don't do soup. It is vile. Way too much sodium. Might as well just drink seawater and watch your head swell up from the sodium bloat.

Cum of Sum Yung Ay

soupe aux nids d'hirondelle......

Have to agree with R1

I love lots of good soups: Sweet and sour cabbage soup from a good Jewish deli. Lobster, shrimp or crab bisque if made in the classic (and labor-intensive) way. Tonkotsu ramen (pork bone broth cooked for many hours until rich and creamy). Gazpacho made at the peak of tomato season. Paul Bocuse's legendary soupe aux truffes V.G.E. Yes, that deserves a "MARY!" but it might be the best soup I ever tasted.

Chicken dumpling. Like virtually everything else I eat, it's absolutely no good for you at all.

French onion- way too hard to make the correct way. Best ordered in a good restaurant.

R43 Are you overly dramatic or think all soup is canned? When you cook you control the amount of sodium that ends up in your food.

A roasted eggplant and tomato soup that my mom makes.

Peanut cilantro pumpkin chowder

Asparagus, potato, broccoli cheddar (Panera), chicken and wild rice

Don't put as much in, r43.

Veselka's mushroom barley

Gazpacho! Hold the barbiturates!

Can anyone explain why fuh is spelled “pho?”

R32 - It has to do with the very specific Vietnamese accents on what westerners simplify to an “o”: Phở

R57 Ok - thanks! I’ve heard that there are some vowel sounds that some can’t even perceive (specifically Chinese dialects) if they are not exposed to those languages early in life. I guess it’s really hard to approximate the sounds considering the many different accents that English speakers have.

Oyster Stew

Yeah, French onion soup is a time commitment to prepare but the payoff is so worth it. My fave.

R60, what recipe do you use? I followed my MIL's recipe that started with roasting beef bones. Delicious but took all day. The few short cut versions I've tried weren't good.

Egg Drop.

I love the taste, the saltiness, the broth (sometimes thick). It’s just delicious and simple.

[R62] you mean Chinese Snot Soup?

Only the soup I make myself. Among my best are Sopa De Tortilla, Mulligatawny, Chicken noodle/spaetzle or dumplings, Beef Barley with vegetables, Clam Chowder. I cook a lot of soup. It is nutritious, delicious easy to digest. Also, very economical.

Vichyssoise. From Citarella on 6th Ave.

R61 I don't do anything fancy. I just chop a bunch of onions and drop them in a huge pot and saute on medium heat until they're caramelized. I then deglaze with some sherry and pour in some boxed beef stock. Put in a ceramic bowl with a chunk of toasted french bread and Gruyere cheese and throw under broiler. Always turns out good.

Oh no. French Onion soup too. I watch endless youtube videos on how to make French Onion.

My American friend who eats a lot of Phở pronounces it "fuh," like a Brooklynite might call a "fur coat." My friend who is from Vietnam says "fah," like Julie Andrews singing "fah, ra long, long way to run."

Which is correct?

This is a fantastic soup. Unusual flavors, but it all works.

R66, I've tried that and it doesn't taste the same as restaurants that do it from scratch. Although anything with bread and cheese on top, you can't go wrong.

French Onion soup always seems very salty to me. Could be just the ones I've had.

On the cheap: Maruchen Creamy Chicken Ramen. Progresso: Chicken & Wild Rice. As a soup (adding extra ingredients) or a sauce over chicken or rice or potatoes: Any cream of mushroom, mixed with cream of chicken or cream of broccoli. For seafood: Cream of Shrimp, served over large shrimp and rice.

Good French Onion soup shouldn't be salty. I go to a couple of restaurants that specialize in it.

Italian Wedding Soup

Clam Chowder

Lentil soup, with pizza fritte, like my grandmother used to make. Always a great Winter or Lenten soup.

Chicken soup with extra-thick homemade noodles(some Midwestern folks call them dumplings). Much more satisfying than any packaged noodles.

For those of you who hate tomato soup, because all you've ever tasted was canned, making your own from scratch will make you a convert. Couldn't be simpler: a little butter-sautéed, chopped onion; add flour to make a roux; add hand-squished canned, whole tomatoes; stir in milk or half&half, thin with some chicken stock if necessary. Flavor with basil, dried thyme, S&P, Worchestershire sauce.

Either, or both, the beef barley or lima bean soup from Ponzio's in Cherry Hill, NJ. Well-worth going over the bridge for.

Cold soup? Gotta' be vichyssoise. Plenty of white pepper, oversalt it and splurge by using half&half, plus some heavy cream. You could add some chopped bacon, but then you'd be one step away from clam chowder, not that there's anything wrong with that.

french onion, but i have never tried to make it...PITA....i just love it.

and Tomato Rice, also made with milk but just half a can. for some reason i find it very comforting....

i would not eat ANY seafood soup or seafood ANYTHING if i were starving. disgusting.

It's funny, I loved the canned tomato soup. I consider homemade a completely different thing although I like that too.

Mushroom and Barley, so thick you can cut it with a knife.

Here's a WW for you r9!

I like hot and sour soup. Wish I could make a good one.

I've made French onion soup several times. It's not that hard. The onions do take time to caramelize. In the past, I've added beer (Heineken) as the "stock." (Tasted good.) I've also added soy sauce for flavor.

For French onion soup, I would also say to not use Vidalia or sweet onions. I've tried that before and the soup was actually too sweet. (Plus those onions cost more.)

Other than the one time I made the real thing, the only FO soup I've had that was excellent was made by a frau in her slow cooker. Which I don't have and won't buy. I'll stick with restaurants. Just like fried chicken- not worth my time and the mess.

Campbell’s tomato bisque.

Wonton soup.

My American friend who eats a lot of Phở pronounces it "fuh," like a Brooklynite might call a "fur coat." My friend who is from Vietnam says "fah," like Julie Andrews singing "fah, ra long, long way to run." Which is correct?

Of course your Vietnamese friend’s pronunciation is the closest. However, it is important to note that it’s the squiggly mark over the O that makes it the “ah” sound, and the accent line sticking up to right indicates that the pitch of your voice should move higher/upward as you finish the sound.

Goat's head.

If Minestrone soup isn't your favorite soup..... wyd?

Homemade chicken soup from scratch with my grandmother's dumplings. She was born/raised in Bavaria, so they're a lot like spaetzle.

I love soup...it's one of my favorite things to eat, but I detest canned soup. Has to be homemade or from a restaurant. My faves are 1)Vegetable beef soup in a tomato base, with cabbage, potatoes and other vegetables, made with lean stew meat. 2)Thai Wonton soup...this differs from Chinese won ton soup, which has fried wontons in it and not many vegetables. Thai Wonton has fresh raw garlic, green onions and broccoli with pork-filled noodles. This is the only soup that helps me feel better when I'm sick. 3)Cream-based seafood soups. Any kind, clam chowder, lobster bisque.crab bisque. I love them all.

Lentil with ham and carrots, and War Wonton

With French Onion soup, a trick I learned from Alton Brown: use apple juice for some of the liquid. It sort of takes the place of wine, and rounds out the flavors. The important thing, of course, is to cook the onions under they turn dark, which takes some time. It's worth it, though.

Soupe de Poisson.

[quote]Lentil soup, with pizza fritte, like my grandmother used to make. Always a great Winter or Lenten soup.

r75 Bronzie, what is "pizza fritte"? I just made a big batch of lentil soup.

Thanks, sweetie.

One thing about using beef broth, is that the percentage of beef is pathetic. It's mostly coloring and artificial flavor. That's why so many recipes use chicken.

Any cooks on this thread, I highly recommend following Kenji Lopez of Serious Eats (formerly of America's Test Kitchen) and his dictionary-sized cook book. He dispells a lot of cooking myths. Blanking on the book name because I loaned it to a friend.

I always have a pot of soup going, it's a daily staple. I rotate homemade lentil, split pea, and vegetarian French onion (made with vegetable stock and touch of Marmite!).

r93 Pizza fritte is deep-fried pizza dough. Roll out pizza dough about 1/4" thick, cut into pieces about the size of your hand. Using a knife, slash through the dough in several places, stretch the dough to widen the slits then immediately place in hot oil and fry until golden brown, turning once. Remove from oil, drain, sprinkle with salt. Great with any pea, bean or lentil soup. BITD(this was long before frozen bread dough was available) I remember being sent to the local bread bakery to get some of their dough so my grandmother could make this. Memories..... Thanks ABC!

The above can be made into a sweet treat, just coat with powdered sugar instead of salt after removing pieces from the oil.

Soup is what's your stomach after you eat a regular meal and drink a lot of water.

Wabbit Soup!

R47, I love sweet & sour cabbage soup too!! Favorite. Although it is getting so hard to find... any suggestions as to where to find it?

Minestrone. I love the vegetable combo! Swiss chard, green beans, tomatoes, Savoy cabbage, onions, etc.!

And the ditalini!

R43, Not all soup comes from a can.

Tomato brusque

Minestrone or Chicken Laksa

French Onion soup

Duck soup.

Hot spunk inside a bowl of borscht

HamBeen 15 bean soup, dolled up with a can of Rotel, veggie stock, a bunch of onions and some celery, plus the magic flavor packet. I puree about 1/3 of the recipe in a blender, giving lots of beans and a smooth soup base. It's done in 30 minutes in a pressure cooker. Delicious.

Lobster Bisque. Of course my favorite is the most fattening. I make some really good homemade soups, like pea soup, lentil, and chicken, but LB isn't one of the soups I make at home. I buy LB at my local Whole Foods about once a month as a special treat. Orgasmic.

Chicken and Dumplings, with homemade biscuit dough dumplings.

I make lobster bisque as well. Marilyn Lewis' recipie from Hamburger Hamlet. Divine.

Perfected the following this season: homemade albondigas, low-fat cream of tomato with fresh rosemary, low-fat cream of potato and carrot, chicken tortilla soup. Standards are low-fat chicken-vegetable dumpling and chicken-vegetable matzoh ball, curry-vegetable soup, French onion soup, and pasta e fagioli. I love soup. Surprisingly our condo complex has a rosemary plant.

R93, Linked is a full recipe.

r112 Thanks, Bronzie. You're the best. Everything Italian is the best.

Here's one I want to try, Yotam Ottolenghi's chicken soup with Parmigiano and pappardelle.

R99, Sweet & sour cabbage soup is so easy to make. I'd leave out or sub the high-fat bacon but use homemade chicken or vegetable broth. Purchased broth doesn't cut it IMHO. Too bland, not enough garlic flavor. Vinegar in soup is popular in a lot of cultures as it wards off illness. Proven fact.

R113, Correction, I'm R112, a woman, not Bronzie.

Only 10 ingredient simple hot & sour soup recipe.

Home-made Random Vegetable Soup. Made with whatever veggies I have in the kitchen, plus whatever I randomly pick up at the market. Start with a lightly sauteed oinion and carrot base, then boil everything up with some stock, lentils, fresh herbs, bay leaves, and garlic. Puree with a stick blender and strain. Serve with freshly-baked crusty bread. Never the same soup twice, and nothing better on a cold winter evening.

Now I'm hungry.

R12, I was making kartoffelklosse a couple weeks ago and noticing how they are so similar to mazoh balls. And I like to make my dumplings a bit smaller than traditional too. I wonder what the traditional appeal of the giant ball is?

Agvolemeno is my favorite comfort soup. I've tried making it myself but it never comes out as good as Greek take out.

A quick and easy soup is broccoli/cauliflower. Saute onions and garlic, add chicken broth and boil vegetables for 15 minutes. Puree with an imersion blender and top with grated parmesan.

I used to always make my own stock, but discovered Imagine organic low sodium broths and they are the best packaged broths I've ever used. They are good enough to just heat and sip.

It has been somewhat in the news lately. The CIA recently declassified a Russian Army recipe for borshch. It sounds good, but to be done right, it will take most of a day to make.

Has anyone here tried "Better Than Boullion"? If so, which flavor and how was it? Thank you in advance.

R118, One big matzoh ball is popular mainly in restaurants & delis where it's easier to serve. Perhaps it has a better visual presentation considering the minimal amount of vegetables & chicken.

R118, Here's a recipe for German potato dumplings.

R118, Corrected post.

R121, I have used Better Than Bouillon because my bf likes it because he has no taste buds. It tastes primarily of salt and hydrolyzed vegetable protein with overtones of whatever the flavor is listed on the jar label. Judiciously added to some stews and soups - and even vegetable dishes and sauces, it can enhance flavor. But IMO only as an enhancement. Anthony Bourdain advocated the use of stock concentrates as enhancers.

Thanks, R125. I think I'll skip it (Better Than Bouillon).

I occasionally use the veggie variety of Better than Bouillon, and it imparts a mild flavor to soup when used in reasonable amounts. I actually prefer the cheaper Knorr veggie bouillon cubes. I think a main difference in taste is that the Knorr product contains (horrors!) MSG.

Roasted red pepper bisque. I make it for the holidays and it is to die for.

Home made stewed Hen soup - with carrot, cellery, red onion, garlic and red cabbage. It's freaking awesome.

In the summer I like a chilled avocado and lemon cream soup. Very tasty.

Progresso Chickarina.

R127, there is no shame in MSG/monosodium glutamate. The Better Than Bouillon product line has both hydrolyzed soy protein and yeast extract in it. These are both natural-ish ways of adding glutamates to the product. I have a container of Accent above the stove.

I had some friends over who are vegetarians and I made a carrot and dill soup served with rye crackers in coffee cups. It was very simple and quick to make.

R133, Recipe please? Also where did you get your carrots?