born in Traverse City Mich now in Chattanooga, TN Today is a rainy, cloudy day, and 30 degrees cooler than it has been. Just the kind of day ya want a nice hot mug of soup. I came up with this yummy tomato soup. I served this with cheese crackers. 2 quarts fresh tomatoes, chopped 1/2 tablespoon seasoned salt 1/2 teaspoon garlic salt 2 bay leaves fresh ground pepper, to taste
It's important to always use fresh, ripe broccoli and not frozen, so you have better control of what you're using. Additionally, according to Ramsay in this YouTube video, rich, dark green broccoli with tightly packed florets comes highly recommended. However, you don't want any of them to start opening yet. To ensure only the best parts get into the soup, Ramsay holds the broccoli stem up and trims in a circle to remove the florets while avoiding the thick, woody stalk,
The analysis of nearly 500 varieties of tinned and chilled soups sold in supermarkets found that 23% contained too much salt. Of the 481 soups Action on Salt and Sugar (AoSS) tested, nearly half (48%) of branded soups and 6% of supermarket own-brand soups still exceeded the government's voluntary salt target of 0.59g per 100g serving. The saltiest was Soup Head's Tom Yum soup, with 3.03g in a 300g pack more than half an adult's recommended total daily limit and saltier than eating two McDonald's cheeseburgers.
Adding fermented vegetables to the first course of a meal is common in Ukrainian cuisine, and one of the most popular pickled-vegetable dishes is sauerkraut soup. It might sound a little odd, but trust me it's breathtaking. This recipe is from my cookbook The Authentic Ukrainian Kitchen, and is so easy to make that you can prepare it every week throughout the cold season.
Soup is often thought of as a light appetizer, or a dish that needs bulking out with carb-heavy sides to feel substantial enough, but this is far from the truth. When whipping up a batch of homemade soup, you don't have to limit yourself to the standard veggie, meat, and broth combo. If you want to turn your comforting creation into a complete meal, there are plenty of delicious ways to upgrade the brothy base into something altogether more hearty.
"This was a little crazy," she writes in the recipe's intro. "I was walking through an airport once and spotted chicken pot pie soup on a restaurant menu. What a good idea!" "It was actually harder to make than it sounded my first few attempts just tasted like chicken pot pie filling, not soup," she added. "This one, though, hit all the right comforting notes, with good chicken stock, roasted chicken, and puff pastry croutons."
Many of our breakfasts are cold, few of them contain vegetables, and they're often geared more toward convenience, intended to provide a quick energy boost while we're rushing out the door. Something that rarely makes it onto an American breakfast table, though, is soup. A huge favorite for lunches and dinners, especially during the colder parts of the year, soup is largely overlooked in the mornings.
There's something comforting about making a big pot of soup from leftovers-especially after the holidays. When celebrations wind down, we often find ourselves with plenty of leftover ham in the fridge and maybe even a ham bone waiting to be used. This Gluten-Free Ham and Navy Bean Soup is the perfect way to turn those leftovers into a cozy, nourishing meal that everyone will love.
Getting enough protein in your diet is essential for building muscle, repairing bones, and basically getting through the day. But if you're left feeling a little cold by protein shakes and low-fat cottage cheese, a bowl of chicken and broccoli soup can be just as high in protein but a whole lot more comforting. Chicken is famously high in protein, but the exact amount can depend on which cut you choose.
Tomato soup meets spaghetti and meatballs in this one-pot, 30-minute crowd-pleaser. Spaghetti and meatball soup is almost kind of like a more fun SpaghettiOs. It is very slurpable and very messy. Make some chicken or turkey meatballs with garlic and Parmesan and an egg. And you actually don't brown the meatballs, because we want them really juicy here. You just cook them directly in the soup, which is garlic, chile flakes, chicken broth, water and marinara sauce.
Simple as they are to make, and hearty when they're made just right, sometimes, the flavor of your soup just falls a bit flat. If you just so happen to have this secret ingredient handy, no matter what it is that's cooking on the stove - be it a hearty minestrone or a chicken noodle soup - you can fix its flavor in a pinch. It's called kombu, and it's one heck of an umami powerhouse.
It's sweet and savory. The corn gives this recipe a delicious natural sweetness. To balance it, I add celery, Old Bay seasoning, onion, garlic, thyme, and smoked paprika. I love this sweet and savory combination of ingredients!
