Any good soup recipes?

[sovats]

Does anyone here know of any great soup recipes I could perhaps make for my kids? Age 5-9, they seem to hate chicken soup and bean soup so I was looking for something more in the age range.

Thanks!

[Ishbel]

What about minestrone. Lots of veggies - and served with a grilled (US - broiled?)cheese topped round of French bread floating on the top?

[cwshields]

How about creamy tomato soup from CI. Tried it a couple weeks ago and now my family says they won't touch the canned stuff. Awsome with grilled cheese sandwiches and dill pickles

[shel]

This one's quick and easy, nad you can tone it down for the kids by eliminating the pepper flakes. I've played with it a bit to suit my taste, and a friend found it to be quite good as well.

Recipes : Quick and Spicy Tomato Soup : Food Network

Shel

[shel]

Originally Posted by cwshields

How about creamy tomato soup from CI. Tried it a couple weeks ago and now my family says they won't touch the canned stuff. Awsome with grilled cheese sandwiches and dill pickles

Not everyone subscribes to CI or can access their recipes. Why not post the recipe for us. Thanks!

Shel

[siduri]

One way i used to get my kids to eat vegetables when they were younger was to make vegetable soups and then just puree the soup. You can make minestrone, or othyer veg. soups, leaving out the pasta, and then puree it for them, and eat it whole for yourself.

One really good soup the kids liked (and me too) was cream of spinach soup:
(Please don;t ask me precise measures, because it really isnl;t very important in this case)

Slice or chop a large onion or two small, fry slowly in butter in a heavy bottomed soup pot until tender but not brown.
Add about a pound of fresh spinach (you CAN use frozen if you must, but it's tastier with fresh) and water - about a quart or quart and a half.
Add salt and pepper to taste, and a little ground nutmeg (pinch or two)
add two or three handfuls of rice.
Cook till the rice is tender, add a cup or two of milk (not necessary, but i like it) and either run through the blender before heating it, or if you have an immersion blender, you can heat it and then blend.
that's it. quite simple and tasty.

Cream of Potato soup

Slice or chop a couple of onions or leeks, fry in butter slowly till they're soft and transparent but not browned. Add potatoes (about one per person) and water or broth to cover, salt and pepper to taste. Cook till potatoes fall apart under the fork. Add milk and puree. You can add herbs (subtly!) a dash of thyme, or dill are nice.

[swisstonyharman]

what about cheese soup with leeks or something just cook them in butter add flour then water or milk then cheese mustard and anything else you want

[cwshields]

Originally Posted by shel

Not everyone subscribes to CI or can access their recipes. Why not post the recipe for us. Thanks!

Shel

Thanks Shel I should have realized not everyone subscribes to CI, here's the recipe. I omitted the sherry/brandy when I made it, mainly because I didn't have these items on hand, don't think I missed them either.

Make sure to use canned whole tomatoes that are not packed in puree; you will need some of the juice to make the soup.
INGREDIENTS
2 (28 ounce) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded 1 1/2 tablespoons dark brown sugar 4 tablespoons unsalted butter 4 large shallots , minced 1 tablespoon tomato paste Pinch ground allspice 2 tablespoons unbleached all-purpose flour 1 3/4 cups chicken stock or canned low-sodium chicken broth 1/2 cup heavy cream 2 tablespoons brandy or dry sherry Table salt cayenne pepper


1. Adjust oven rack to upper-middle position and heat oven to 450 degrees; line jelly-roll pan or rimmed cookie sheet with foil. Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
2. Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Whisking constantly, gradually add chicken stock; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
3. Strain mixture into medium bowl; rinse out saucepan. Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Add remaining reserved liquid.
4. Return the pureed mixture to the saucepan, add cream, and heat over low heat until hot, about 3 minutes. Off heat, stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.
To Make Ahead
This soup can be prepared through step 3, cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 3.

[DC Sunshine]

Why not try Pumpkin soup? My kids ate it from an early age and still pester me for it. Goes roughly like this...

Roughly chop 1 large onion, 2 sticks celery, 3 carrots, 2 peeled potatoes and sweat them off in vegetable oil till onions go translucent. Add chopped flesh of 1 medium peeled butternut pumkin, add bayleaf, cook 10 mins stirring occasionally. Add enough water to cover. Simmer 20 mins or till veg are soft. Puree and season to taste. Serve with a swirl of greek yoghurt/cream/ sour cream and some nice crusty bread.

When I'm sweating off the veg I usually add some spices like ground cumin and ground coriander powder, depends if your kids like it spicy or not, I've introduced the spices slowly so they love it that way now. Enjoy!

[yoshan]

This one's quick and easy,
you could make it for the kids by decrease or eliminating the chili or pepper stuff. Play with it a bit to suit your taste.

Quick and Easy Soup Recipes


Shanti
Are You Really a Spicy Food Lover?