Funnel chanterelle soup is my all-time favorite. Funnel chanterelles are pretty easy to forage where I live, so I always have a bunch of them in the freezer. It’s a cream-based soup with blue cheese in it, an absolute blast of a meal.
I made chicken Marsala for the first time this year, and was so into the sauce I was like, I could just quadruple the sauce, cut up the chicken and make this a soup. I thinned it down with broth a bit, it’s still very rich (mostly cream, wine and butter) but I find it delightful.
I once made a yellow lentil and pumpkin soup that was quite thick. It came out the same way it went in.
Fun fact: Vets often recommend canned pumpkin as a laxative for pets (do not give your pet laxatives without consulting a vet as they may have a dangerous blockage).
I like vegetable soup as a way to use up any veg that’s about to go out of date. Fresh vegetable stock, roasting some veg beforehand, and adding a hint of curry powder helps make a lovely blended soup.
Did see someone mention chicken tortilla and pasta fagioli which reminded me it’s been too long since I’ve made either of those, but I haven’t seen anyone recommend my personal fav, beef barley!
If anyone’s got a good pozole recipe, I’d love to check that out also!
If stews are allowed, this is the perfect season for a hearty beef stew with a lot of potatos, carrots, and onion and cooked with a bit of wine or beer.
If we are going by a stricter definition of soup, then maybe a spicy seafood soup with a lot cilantro and lime.
It’s hard to beat a simple pasta fagioli. Just cannellini beans, ditalini pasta, and a good stock. The trick is to take about a quarter of the beans and mash or puree them into the stock so it gets a creamy texture. Some people add tomato sauce but I prefer it without.
Potato Leek is an outstanding soup. I often start it off with chopped bacon, reserve that for garnish, but leave the fond, deglazing it with the steam of the leeks as they hit the hot bacon fat.
Watercress
My grandpa would make it often when I was a kid, and would usually add a bit of Portuguese linguiça. I like to add a splash of red wine vinegar just before eating.
I love butternut squash soup. Its really simple to make if you have stock prepared.
All you have to do is heat up a duch oven with olive oil, throw diced celery, onion and carrot along with the cubed butternut squash and whatever herbs and spices you like. I also add a few tbsp of brown sugar.
Then after frying for 5 mins, cover it with stock and let it simmer for 40mins. At the end, blend it in a blender or with a hand-blender.
Its like 10mins of active work and you get 2-3 quarts of really healthy soup.
That sounds like an underpowered blender. Squash takes a really high blade speed to properly cream. Cooking it a lot longer before blending could help.
I love winter squash (roasted and al dente), but I’ve never really liked pureed soups. I can’t complain, but they are too bougie for me. Meanwhile, I’m also wanting lobster/crab/shrimp bisque that need to be that except for the expensive stuff.
If you’re set against it I won’t try to convince you, but you can always reserve as many pieces of simmered butternut squash as you like and put them back in after blending. You can do the same with potato chunks, and also add other things in after pureeing like herbs or leafy greens.
There’s a lot you can do to add to the texture of a pureed soup.
I’m doing nearly the same exept without celery. I’ll try to add it next time ! The 2 other changes that I’m doing are to replace the sugar with sliced apple for the sweetness (1/8 of apple per portion).
Also, adding blended cashew nuts (approx 30g per portion) improve a lot the texture and taste imho.
I make a pretty simple potato and kale soup that's a favorite in my house. It's not a recipe per se with set quantities, I just wing it.
I start in a large pot with diced carrot, onion, and celery sautéed for a few minutes, then add spice at the end to bloom: rosemary, thyme, black pepper at a minimum. Sometimes I add some garlic powder and/or paprika for a touch of daring. Next add beans, usually 1 or 2 cans of cannellini beans. Then add chicken broth, homemade if possible. About 2 quarts of broth (or 2 liters if you use a sensible measurement system). Sometimes add another 2 of water to expand the amount. Salt to taste, cover, and bring to a simmer.
After at least 30 minutes add 3-4 potatoes diced into bite-sized pieces. Simmer for another 10 minutes or until the potatoes are tender. At this point, I usually scoop out a few ladles-full and blend it smooth, then add back in to thicken the soup. Add some chopped fresh kale to wilt in the broth for a few minutes, then serve.
It's warm and hearty, can be vegan if desired by using vegetable broth, and can be ready in about an hour.
end note: If you want to use the whole kale leaf including the rib, dice the rib and add it to the carrot/onion/celery sautee. Keep in mind if you do this and also do the blending step, your broth will be greenish. Still tastes good though and you get more fiber.
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