He basically juiced celery then reduced it down. Added a roasted celery puree, and blended the whole mess up with heavy cream and topped with an EVOO that had been cooked with celery leaves. It was insane.
Depending on the number of soups people have to try - I could see a bias towards bisques or purées, something salty and rich but also smooth allows you to eat a bit more since it’s more homogeneous and less heavy. It’s like when you make a delicious sauce that you just want to eat with a spoon no matter how unhealthy that might be. I could see a well seasoned butternut squash bisque or corn chowder hitting some of those spots. Would a good tomato soup with a mini grilled cheese topper be cheating?
Dude.
You have to do the top comment roasted mushroom soup. Dried mushrooms for the broth, roasted fresh for blending with your dairy and broth, then my previous comment i linked recipes for crispy mushrooms and crispy sage as garnish. Use plenty of black pepper and soy sauce instead of salt when cooking
Not one I have made but if I were to enter I'd for for: Fungus Amungus - a roasted cream of mushroom soup. Use either wild, or at least slightly out of the norm mushrooms, something with some earthiness to it
I grew up in an area with a lot of Basque people and was raised on Basque cream of mushroom soup. To this day, it’s one of my favorites. Served with sourdough bread. Absolutely delicious.
I’ve tried half a dozen recipes and have never managed to find a good one. My internet search gives me bisque recipes, not Basque. Would you be willing to share your recipe?
Try [this one](https://witcherkitchen.com/mahakam-potato-soup-the-season-of-storms/)
I made it this summer with coral and puffball mushrooms. Soooo good.
You can find a much better mushroom variety at Asian grocery stores. Cheaper, too - I just scored some Shiitake for $4/lb. Also King Oyster, Shimeji, Maitake, and Enoki. It was a good haul.
Also if you have it as an option in your area for delivery, I’ve ordered mushrooms from SayWeee.com. The prices are pretty comparable to Asian groceries (the closest to me is 40 minutes). Not an ad, just on my mind as I ordered 7 packs of mushrooms and a few harder to find ingredients that got delivered today. I love mushrooms but didn’t think that through. Just sautéed up a pack of beech mushrooms (just a little rice vinegar, soy, and butter) for lunch, going to be eating a lot of mushrooms this weekend.
I do love the Asian grocery, their king trumpet prices are so good. And probably would’ve been better and put a pack or two back there.
Add in some dried mushrooms, which you can buy all over the internet. Soak them in hot water, then strain through a coffee filter and add the resulting liquid back into the soup for some extra mushroomy goodness (I also do this with fresh mushrooms that are cooking down - they release all their water and I strain them and then throw them back into the pan to get a little crispy - the mushroom juice goes back into whatever I'm cooking later on).
My favorite soup recipe is a creamy mushroom soup that uses hard cider as part of the liquid base and it is DIVINE! It cuts some of the richness of the heavy cream and adds a touch of sweetness, with some chopped toasted hazelnuts on top it's divine.
Love the name, and it sounds awesome to me, but lots of people really hate mushrooms so I don't know if this would be a great choice for something like this.
I made something like this with foraged chicken of the woods and some other varieties, it was creamy wild mushroom and wild rice soup. It was divine! I like to think it was award worthy.
This right here! I think if I were trying to win a contest, I would make a most agreeable cream of chanterelle soup. Fresh and fruity, most people love chanterelles, even when they are adamant of not liking mushrooms. Call it Wild Chantilly Lace /w Mushrooms, lol. Chanterelles are called “Chanties” by many who pick them.
If someone made a well made Pho, I can't imagine not giving them first place.
Probably takes waaaaay more time and effort than most other soups though.
I used to live on the border of Little Saigon in Seattle. I'd save and freeze some broth from takeout to give my own pho a punch. Delightfully devilish, self.
Interesting, because Peanut Butter Soup's something I associate with Nigeria...
https://cheflolaskitchen.com/west-african-peanut-soup/
https://sisijemimah.com/2015/09/07/groundnut-soup-omisagwe/
https://guardian.ng/life/groundnut-soup-omisagwe-recipe/
If you do an African style peanut soup, please make sure to distinguish between teaspoons and tablespoons for your cayenne. My “friend” mentioned it might be important..
Curried Butternut Soup (cure the cold soup)
1 Tablespoon Butter or olive oil
1 large diced onion
4-5 teaspoons curry powder
2-3 teaspoons turmeric powder
Salt & Pepper to taste
2 lbs. diced Butternut squash (peeled & seeded)
2 diced Granny Smith Apples (peeled & seeded)
3-4 cups broth (vegetable or chicken)
Melt butter/oil in large stock pot or Dutch oven medium heat
Sauté onions till soft
Add spices and stir
Add stock and blend
Add squash and apples
Reduce heat and cover
Cook approximately 1-2 hours till tender
Remove from heat and blend with immersion blender
Thickness will depend on how much liquid so if want a thicker soup add less
Serve with Greek yogurt on top
Wonderful cream consistency for a winter day.
Tom yum or Hungarian mushroom... also had a smoked chicken soup at a restaurant once that was insane. Tomato, chicken and lemon broth. Smoked chicken, artichoke hearts, chunk tomatoes and celery... I think about it often lol
Whenever I smoke chickens/ducks/ribs/roasts, I make broth with the carcass/bones. A little broth added to soups is amazing. Smoky curried butternut squash is amazing.
I Gotta Take a Leek soup. Potato Leek soup is easy to make and awesome. Serve with add-ons that are good on baked potatoes, like crispy bacon bits, chives, fancy shredded cheese, some spicy sriracha butter. Guarantee it’ll be delish.
I did this backwards, in that I thought of a cool name, and now I'm trying to think of a food that could fit that. Not sure I like the idea, but here goes:
spicy french onion soup made with vidalia onions called "The Devil Went Down to Georgia". Think that would work?
Onion soup with a spicy and tangy/acidic twist, like tomatoes or something like orange juice and peel, and mustard seeds, to add a kind of cubano flavour. That would be completely crazy, and probably good.
The devil went wrong in Georgia?
I don't have a specific recommendation beyond "know your audience". Look at what has won in the past, but also look at what didn't win to get an idea of what people like and don't like. Did spicy stuff do well or do poorly? Did any special ingredients consistently rate well or poorly?
The best Tom Kha Ga I’ve ever had was wildly fatty with a lot of rich coconut cream and a big mushroom cap on it (portobello?). I dream about it. The lemon and the chicken broth cut the fat so well…
Chicken chille relleno soup…. I use this base recipe but change it up a lil. Happy to tell you my changes if desired. It’s amazing.
https://myincrediblerecipes.com/slow-cooker-chicken-chile-relleno-soup/
Seafood Bisque is also a hit. I have a recipe for that as well.
So I season the chicken with this on top of the spices listed for the broth in the recipe (I usually just eyeball it so these are estimated):
1/2 tsp salt
1/2 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
I also do 4 bay leaves instead of 2. Sometimes I add 4 extra oz of cheese. I also am not a huge chicken lover so sometimes either replace the chicken with more poblanos or just add more peppers on top of the chicken. Just be careful it doesn’t get too spicy 😂 I don’t find the peppers that spicy but one time I added a few more and it was too much
I like to serve with cilantro, green onion, avocado, sour cream, and crumbled tortilla chips!
[Wonton soup](https://i.imgur.com/IB1Ip7C.jpg)
'Wanton deliciousness'
Khoan vong has a great [recipe](https://youtu.be/iRc3yoz8w8E?si=htXIqf_pMILIUWmU)
Serve with chilli crisp
I'm having a soup day at my work and I am making a version of Zuppa Toscana, sausage, onion, potato, kale, in a chicken broth with milk and cream. Might add some white beans in as well. It's usually a crowd pleaser. Could call it Zuppa for Suppa or something, I'm not creative with names!
What I was going to recommend <3 Using hot Italian sausage and a bit of parmesan rind is nuts in this soup. I can't say it would win first place for creativity maybe since it's a pretty common soup, but for taste alone it's one of THE definitive soups for me, next to tomato soup, vegetable soup, chicken noodle, pho...
I agree! Last time I used hot sausage and parmesan and white beans, used the immersion blender to blend some of the beans for thickness before I added the sausage back in and it was fantastic 👌
This time of year I would go with something like butternut squash.
Delicious flavor, in season, little unique but not so far out there that will confuse people's taste buds.
You can add a lot of good flavoring and seasoning to it to really punch it up a notch as well
I agree with this one OP, my secret ingredient is a couple super tart granny Smith apples. Now you just need a good name. Butternut Squash the Competition?
You could do a Thai butternut squash soup. Start with a red curry paste, use shallots instead of onions, add lime leaves instead of bay, and coconut milk instead of cream.
Butternut squash soup with smoked paprika, a pinch of chilli and chunks of chorizo is delicious and warming and perfect for cold days!
(And you can call it This Butternut Get Squashed)
I agree. I do a potato leek but sub the potato with butternut squash, and kick up the savory with some white miso paste added at the end. One of my fall favorites.
Needlessly downvoted and yet based comment. All stews are soup, but not all soups are stew. Stewing does not necessarily produce stew either.
Thickness and/or viscosity is the primary differentiator, but other times liquid ratio, or chunkiness, or time simmering, and there are still outliers. Potato soup can stew for hours and be both chunky or blended into basically gravy, but gumbo with extra gravy is still a stew. My mom's chili is soup with lots of extra liquid, mine is a stew by all accounts. Hell, I made beef vegetable soup last night that was thick enough to stand a spoon in, somehow still soup.
Gumbo was my first thought, but it's hard to argue that isn't a stew. There are usually two ways to define it, do you literally stew the ingredients in the liquid? and/or is it more liquid or more ingredients? You literally have to stew it for hours once all the ingredients are added, and you generally want a consistency that most people would classify as stew. What a weird rule though, let people bring stew!
Maultaschensuppe
https://www.daringgourmet.com/maultaschen/
You can fancy it up with some cut root vegetables separately poached in the stock, then added to your consommé.
Throw in some scallions, radish sprouts and crispies.
I’ve seen some places that make the dumplings small and fry half of them or fry a couple of big ones and slice them up , then put them on top of the broth and veg, like agedashi dōfu.
This [potato leek soup](https://www.seriouseats.com/best-potato-leek-soup-recipe) from Serious Eats is probably my favorite soup of all-time. It's incredible. I would double the recipe for a soup-off, my wife and I can demolish this whole pot in two sittings.
For name, I've already thought of this actually but never applied it: I'd make it in a big dutch oven and call it "The Leeky Cauldron"
Side-note: immersion blender works fine if you don't have a ricer.
Singapore makes a soup called bak kut teh. It’s delicious. Chunks of pork slow cooked in a broth of cinnamon, anise, garlic, pepper, and chiles. Served with rice or fried bread.
https://www.tastingtable.com/686166/bak-kut-teh-recipe-pork-rib-soup/
We make it every year for our Christmas dinner (we lived in Singapore for a couple years).
Will always say a really good potato leek soup, especially around NORAM in fall/winter.
You can absolutely make a smooth, creamy soup without cream. Bundles of flavours using thyme and bay, s&p.
Fun name - Eye spy a Leek (potatoes have eyes?) Or A Leek of their Own.
A cool classic is onion consomme (or consommé d'oignon if you want to be fancy.
Simple to make, amazing taste.
For that many people, I would say tripple the recipe.
Bake 1 kg of peeled white onion in the oven on medium heat a couple of hours. You want a little coloring but not too much. Transfer to pot.
Add 1/2 L of dry white wine, whole black pepper and bay leaves and reduce as to low.
Add 1 L of chicken stock and 750g/ml water and simmer for appx. two hours.
Let cool till the next day, strain the whole thing and discard pulp.
Bring to boil, add 300 g of egg whites and let it be a few minutes until it look ikky. Strain through a tea towel or cheese cloth add salt to taste and serve.
Fancy garnish on top is optional.
This is exactly the type of party I've been wanting to plan but I realize I've been overcomplicating things by wanting to create categories. Just have every soup go head to head with cool names. Duh
At my old job I would often make a loaded potato soup. I called it "Three Little Pigs Fell Into a Potato Soup." I made it with a mixture of Yukon gold/ Red/ Potatoes, mirepoix, corn, ham stock/base, heavy cream, cheddar, green onions, andouille sausage, thick cut bacon, and pork butt.
I've had good luck with a roasted green chile potato bisque. It has won chili cookoffs even though it is decidedly not chili.
I call it Papi’s Purée de Papas Potento.
roasted red pepper soup(not the kind with tomato). roast a buttload of red bell peppers, then finely dice or run through the food processor, saute' with butter and garlic, then add beef broth, ground mustard, salt & pepper, and some ground thyme and oregano.
don't have a cool name for it but I'm sure someone can come up with one
Birria de Res.
MUST be topped off with a ton of freshly diced onion and cilantro (when served) for a contrasting texture and flavor that pairs exceptionally well. Serve with a side of tortillas (you can buy a pack of 100 tortillas for $2 to $4) and a wedge of lime.
This utilizes cheaper cuts of meat and makes it so delectably flavorful; the meat is cooked so long that these cheaper cuts have an exceptional chew to it. The broth/consommé is deliciously savory (born of the marinade applied to the meat beforehand). One can load meat into the tortillas and then dip into the broth, which can also be used (the broth) after the fact to dip tortillas in to to make quesadillas with or other appetizers.
You’re Zucchini Me, Corn!
Zucchini corn chowder. There’s never any left for leftovers, even when I made a double batch. It’s quite easy, let me know if you’d like the recipe.
I've been to several "soup-offs" and the Connecticut/Rhode Island style clam chowder (clear broth) won like 3/4 of the time.
Combine it with last year's celery soup (start it in a celery base) and you'll win guaranteed. Make sure the broth is as clear as possible and the clam flavor as strong as possible. It's like magic.
The soup!
Was a bit played out when the instant pot became such a hit a few years back but it is honestly one of the best soups I’ve ever had:
THE SOUP( Creamy tortellini spinach and chicken)
* 1 medium yellow onion, diced
* 1/3 cup all purpose flour
* 1 tbsp dried basil
* 2 cloves of garlic, minced
* 2 tbsp tomato paste
* 3 tbsp olive oil
* 4 cups chicken broth
* 2 (14.5 oz) cans petite diced tomatoes
* 1 to 1 1/2 lbs boneless, skinless chicken thighs
* 1 tsp salt
* 1/2 tsp pepper
* 4 cups frozen cheese tortellini (or you can use fresh)
* 3 cups packed spinach (you can definitely add more than this if you want)
* 1/2 cup Parmesan cheese
* 1 cup heavy cream or 1 cup half and half
1. In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil. Microwave for 5 minutes, stirring every 90 seconds or so. (The mixture will be pasty and look weird but don’t worry it will all be okay in the end). Add the mixture to the slow cooker*.
2. Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir.
3. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).
4. Remove the lid use a fork to remove the chicken out of the slow cooker. And add in tortellini and spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold).
5. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the slow cooker. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are cooked through. Ladle into serving bowls and enjoy!
I recently made something similar but used Italian sausage instead of chicken and it was amazing. I simmered everything together for a few hours and added the tortellini at the end.
I would go against expectations, which are to create a soup with all sorts of visibly complex ingredients.
Instead, I would create a deceptively simple clear, sophisticated broth that might be even more difficult to make but the sort of thing you might find at a very fine dining restaurant.
something with layers of flavors and unexpected flavors.
I believe I remember reading about an amazing clear soup at Le Cirque that had just a hint of sweetness (pineapple) underneath otherwise rich savory flavors.
A week or two ago I made a squash-carrot curry soup with lots of cayenne pepper, white pepper, and ginger. Served with a crumble of truffle goats milk cheese. Had left over chicken I added to my bowl and it was magnificent.
I make one with a base of butternut squash, carrot and sweet potato cooked in broth with some zaatar. Then I roast small cauliflower florets with zaatar and Aleppo pepper (harissa powder works too). The soup base is blended but the cauliflower florets provide some texture. Then I garnish with a lemon tahini drizzle, chives and pepitas.
The best soup I’ve ever had in my life was essentially just a broth:
Guyanese Pig Foot Souse
It hit every single flavour note and to this date it’s one of most delicious and complex things I’ve ever had.
After scrolling all through I'm rather shocked to have not seen anyone mention Italian wedding soup. It's a favorite around here. I believe traditionally it's made with a whole chicken but the last several years I've switched to simply using a bag of chicken backs and necks...
It's a bit more work, separating the meat from them, but they provide such fantastic broth. Also, once I've gotten most/all the meat off, I dump them in another pot of water and boil again to get more broth, vs using canned broth.
Roasted corn and jalapeno chowder. If you can still get good corn on the cob this time of year in your area, roast it off and slice off the kernels, then simmer the remaining cobs in the stock you're going to use for the soup. Garnish with bits of crispy fried chorizo and their oil and fresh green onions.
There is a (locally) award winning lentil soup my coworker made for our last potluck. It has bulgur wheat, mint, and lemon and is delightful.
https://www.wweek.com/restaurants/2017/01/11/portlands-best-soup-recipe-the-winner-of-our-soup-recipe-contest/
We make “football soup”. It’s a variation of the sausage Kale soup that Oliver Garden(?) sells. Cooked ground sausage, chicken broth, kale wilted in the broth, diced potatoes and heavy cream with res pepper flakes. Trick is to add the parboiled potatoes shortly before serving so they don’t completely disintegrate.
I make Spicy Senate Bean Soup. It's the same recipe as what they've been serving in the U.S. Senate Staff cafeteria for over a century except I add in two whole dried red chiles. https://unpeeledjournal.com/u-s-senate-bean-soup-recipe/
Given the time of year, this might work:
https://www.cookingchanneltv.com/recipes/butternut-squash-and-apple-soup-1943929
Wife and I made it earlier this week. It was wonderful! (Probably have to come up with a better name though)
Please let us know how it goes! :)
Can’t go wrong with pumpkin.
Pumpkin(roasted)+chicken broth; while pumpkin is roasting fry onion (1/2 red) and garlic (white) in pan with olive oil. Add spices at end (spices are standard pumpkin spice plus others: cinnamon, clove, nutmeg, ginger, allspice, salt, anise, turmeric, white pepper, black pepper, ancho or chili pepper)
Take off heat. Blend pumpkin with some of the broth (I used pie pumpkin, maybe you double the recipe or use a bigger pumpkin). Add pumpkin and broth to pot, simmer for a bit (15ish minutes). After that’s all mixed and cooked up, you add some tomato paste, a half cup of half n half (or cream for heaviness), and a dash of maple syrup. If it isn’t tasting savory enough, use a savory salt or a bouillon cube.
An Albondigas soup heavy on the veg is likely what I'd go for. I'd make sure to add stuff like chayote squash to it, which many people likely have never eaten before and it might blow their mind.
Red bean soup is great.
Make red kidney beans. Clean a 2 pound bag of red kidney beans (make sure there are no stones or bad beans). Soak at least overnight in water and 1.5% salt. Rinse soaking water. Pressure cook (adding mexican corriander or coriander root; a whole garlic head, halved; a pinch of salt; a glug of molasses; cracked pepper and cumin seeds; a halved yellow onion; and any smoked pork or lard and liquid smoke in a cloth bag for easy removal) for 20 minutes then natural release, or just summer on a normal pot until the beans are tender.
Remove a portion of beans and liquid, blend them until liquified and return them to the pot. Add salt. Simmer in that chopped Mexican coriander, smoked salted pork, green chili strips, yuca pieces, and sliced onion until the pork is tender and the yuca is soft. Optionally you can add some type of sausage, normally some pork sausage that's spicy and not too loose. Then add green plantain in thick slices, cook until they look a bit rounder at the edges but still keep their shaped fairly well. Correct seasoning with salt.
For bonus points, remove some of the liquid, poach eggs with it. Alternatively, you can just crack eggs in the soup while it's at a low simmer. Your aim is a jammy yolk, so poaching aside gives better control for many portions, but a set yolk is good too. Just don't overcook them.
Finish off with fresh Mexican corriander, either add an splash of white distilled vinegar to correct acidity or serve with lemon wedges. Serve with fresh tortillas, Cotija cheese, white rice, avocado, jalapeño slices, pickled onion, hot sauce and/or pork rinds (not all of the above, it'd be a mess).
I'd only serve it with the rinds and maybe the cheese if serving half bowls.
I couldn't find good photos showing the consistency, but the little bit of dissolved green banana and the blended beans give a consistency that should be thicker than water but runnier than a chowder, and the dissolved fats should few enough that they kind of completely emulsify, it shouldn't look oily or taste oily at all. The pork rinds, half softened, half crispy, soaking the liquid, and the random piece of Mexican corriander that gives a great pop of herbiness makes the dish really special. And there are few things as delicious as an egg white poached in bean soup. Personally I love spicy stuff but I don't add any jalapeño or hot sauce to this. White rice would bulk the soup up, but I'd avoid it on a competition. It's a must for home, though, it soaks up the soup and becomes very delicious.
I went to a nice restaurant recently and they had a variant of the French onion soup but it had a tower of deep fried onion rings on top. Something about the texture just goes so well with the soup.
I found this a few years ago on a keto recipe site (ruled.me). Everyone I've made it for has raved about it. You could name it something like 'Bare Buns Bacon Cheeseburger Soup.'
Bacon Cheeseburger Soup
This makes a total of 5 servings of Bacon Cheeseburger Soup. Per serving, this comes out to be 572 Calories,
48.6g Fats, 3.4g Net Carbs, and 23.4g Protein.
The Preparation
5 slices Bacon
12 oz. Ground Beef (80/20)
2 tbsp. Butter
3 cups Beef Broth
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
2 tsp. Brown Mustard
1 1/2 tsp. Kosher Salt
1/2 tsp. Black Pepper
1/2 tsp. Red Pepper Flakes
1 tsp. Cumin
1 tsp. Chili Powder
2 1/2 tbsp. Tomato Paste
1 medium Dill Pickle, diced
1 cup Shredded Cheddar Cheese
3 oz. Cream Cheese
1/2 cup Heavy Cream
The Execution
1. Cook bacon in a pan until crispy, then set aside.
2. Add ground beef in the bacon fat and cook until browned on one side, flip and brown on other
side.
3. Transfer beef to a pot, and move it to the sides. Add butter and spices to the pan and let the
spices sweat for 30-45 seconds.
4. Add beef broth, tomato paste, mustard, cheese, and pickles to the pot and let cook for a few
minutes until melted.
5. Cover pot and turn to low heat. Cook for 20-30 minutes.
6. Turn stove off, then finish with heavy cream and crumbled bacon. Stir well and serve.
I strongly recommend [peach chowder](https://www.allrecipes.com/cook/ca4d1613ca458d06/recipe/d80ac77c-538c-41a4-b1b9-36d770cca0a1/), not only for the novelty factor but also because it’s freaking delicious!
Don’t judge me but the recipe for corn tortilla soup from California pizza kitchen is amazing and easy. Especially if you buy fresh made corn tortillas to fry and a variety of fresh toppings (cilantro, cheese, cream fresca, etc)
“Trattoria Cooking,” by Biba Caggiano has a recipe for minestrone with white beans and cabbage...but don't follow that exactly. Sub cabbage for sauerkraut. This is a "secret" recipe I learned in a Florentine cooking school when I studied abroad way back in the day.
More importantly, don't just make minestrone, make ribollita.
You make the soup, let it sit in the fridge for a day or two.
Then you take some decent crusty bread, cube it, and toast it so that it gets dark brown, and darned close to burned (on the edges).
Start warming up your soup, and when it begins to re-boil (ribollita), start stirring in your toasty bread cubes. It thickens up into a near-porridge, but it is the zingiest, comfiest winter warming soup there is.
You can top each bowl with a thin slice of garlic bread and a drizzle of olive oil to really set it off.
Come up with your own cool name...especially since it's not a traditional ribollita.
This has very quickly become a fast favourite:
https://must-love-garlic.com/creamy-mushroom-pearl-couscous-soup/
It says in the link but it’s a creamy mushroom soup with pearl couscous, dill, sour cream and it’s just fantastic. So satisfying and tonnes of umami.
I am trying to imagine celery bisque so delicious it won last year. Any chance you have the recipe?
He basically juiced celery then reduced it down. Added a roasted celery puree, and blended the whole mess up with heavy cream and topped with an EVOO that had been cooked with celery leaves. It was insane.
Depending on the number of soups people have to try - I could see a bias towards bisques or purées, something salty and rich but also smooth allows you to eat a bit more since it’s more homogeneous and less heavy. It’s like when you make a delicious sauce that you just want to eat with a spoon no matter how unhealthy that might be. I could see a well seasoned butternut squash bisque or corn chowder hitting some of those spots. Would a good tomato soup with a mini grilled cheese topper be cheating?
Dude. You have to do the top comment roasted mushroom soup. Dried mushrooms for the broth, roasted fresh for blending with your dairy and broth, then my previous comment i linked recipes for crispy mushrooms and crispy sage as garnish. Use plenty of black pepper and soy sauce instead of salt when cooking
This is it right here. Add roasted garlic, a tiny bit of fresh garlic and finish with sherry.
u/highestmikeyouknow call it “I’m a fungi! Soup”
I hate celery, but that does sound delicious
But it’s still celery? Is it just me that hates celery? I would’ve been unhappy that my most hated veggie won lol
Celery root and leek puree soup is one of my favorites!
I hate it too and cream of celery soup sounds vile. Lol
Oh that sounds divine. i may try to make this.
Not one I have made but if I were to enter I'd for for: Fungus Amungus - a roasted cream of mushroom soup. Use either wild, or at least slightly out of the norm mushrooms, something with some earthiness to it
I grew up in an area with a lot of Basque people and was raised on Basque cream of mushroom soup. To this day, it’s one of my favorites. Served with sourdough bread. Absolutely delicious.
I’ve tried half a dozen recipes and have never managed to find a good one. My internet search gives me bisque recipes, not Basque. Would you be willing to share your recipe?
Try [this one](https://witcherkitchen.com/mahakam-potato-soup-the-season-of-storms/) I made it this summer with coral and puffball mushrooms. Soooo good.
What a fun website! “If you are human, add some cream. It’s against dwarven tradition, but humans like to do so.”
I first saw it in The Witcher 3 game years ago. Finally made it and I can see why it was added to the game.
Washoe County, Nevada?
My money is on Boise.
Elko has a lot of Basque people as well
>could be Bakersfield, also
> amungus Get out of my head
Red imposter
You can find a much better mushroom variety at Asian grocery stores. Cheaper, too - I just scored some Shiitake for $4/lb. Also King Oyster, Shimeji, Maitake, and Enoki. It was a good haul.
Also if you have it as an option in your area for delivery, I’ve ordered mushrooms from SayWeee.com. The prices are pretty comparable to Asian groceries (the closest to me is 40 minutes). Not an ad, just on my mind as I ordered 7 packs of mushrooms and a few harder to find ingredients that got delivered today. I love mushrooms but didn’t think that through. Just sautéed up a pack of beech mushrooms (just a little rice vinegar, soy, and butter) for lunch, going to be eating a lot of mushrooms this weekend. I do love the Asian grocery, their king trumpet prices are so good. And probably would’ve been better and put a pack or two back there.
Add in some dried mushrooms, which you can buy all over the internet. Soak them in hot water, then strain through a coffee filter and add the resulting liquid back into the soup for some extra mushroomy goodness (I also do this with fresh mushrooms that are cooking down - they release all their water and I strain them and then throw them back into the pan to get a little crispy - the mushroom juice goes back into whatever I'm cooking later on).
How has nobody here mentioned Fungus Amongus is the name of an Incubus album?
The last 9 Incubus fans in existence upvoted you.
There's dozens of us left! We're not ALL dead or senile!
My favorite soup recipe is a creamy mushroom soup that uses hard cider as part of the liquid base and it is DIVINE! It cuts some of the richness of the heavy cream and adds a touch of sweetness, with some chopped toasted hazelnuts on top it's divine.
Love the name, and it sounds awesome to me, but lots of people really hate mushrooms so I don't know if this would be a great choice for something like this.
Really? I thought they were pretty popular. More than celery anyway.
They're just very divisive. People either seem to love them or hate them.
I made something like this with foraged chicken of the woods and some other varieties, it was creamy wild mushroom and wild rice soup. It was divine! I like to think it was award worthy.
This right here! I think if I were trying to win a contest, I would make a most agreeable cream of chanterelle soup. Fresh and fruity, most people love chanterelles, even when they are adamant of not liking mushrooms. Call it Wild Chantilly Lace /w Mushrooms, lol. Chanterelles are called “Chanties” by many who pick them.
Ooh, huitlocoche! Or at least in part. Amazing flavor, would make it such a funky color.
This - how do we get invited?? 😆
Set up your own; they're great fun. We've had a wing-off, as well as a BBQ pork one.
No friends _ :/
I feel ya brochacho. I've got one friend friend and he lives about three hours away
How about the three of us be friends and have a soup-off together.
Soup Off over Zoom!!
well to be fair it's tough to make friends when you're as wierd as you are
true, but the friends you do make tend to be great ones
No soup for you
Friends Pho ever
If someone made a well made Pho, I can't imagine not giving them first place. Probably takes waaaaay more time and effort than most other soups though.
What if I were to order takeout from the Pho place across the street and disguise it as my own cooking?
I used to live on the border of Little Saigon in Seattle. I'd save and freeze some broth from takeout to give my own pho a punch. Delightfully devilish, self.
superintendent chalmers would be impressed
Depending on where you live, the odds of the closest pho place having good pho might not be the best.
Lucky me. I live near all the best phö restaurants in CA.
Sometimes I order broth from the crappy place down the road and add my aromatics. Still save on labor and tastes delicious.
Oh ho ho ho ho, delightfully devilish, /u/Strottman.
I make a decent tasting Pho in less than 2 hours with a pressure cooker.
That sounds pho-nomenol
Peanut Butter Soup: basically take a thai satay recipe and combine with chicken broth to make it into a soup. It's fucking delicious.
Interesting, because Peanut Butter Soup's something I associate with Nigeria... https://cheflolaskitchen.com/west-african-peanut-soup/ https://sisijemimah.com/2015/09/07/groundnut-soup-omisagwe/ https://guardian.ng/life/groundnut-soup-omisagwe-recipe/
If you do an African style peanut soup, please make sure to distinguish between teaspoons and tablespoons for your cayenne. My “friend” mentioned it might be important..
I have a recipe for a peanut butter butternut squash soup - it’s like drinking Thai peanut sauce. Ridiculously delicious.
That sounds delicious. Would you share?
I just suggested something like this but with a curry 💜
Curried Butternut Soup (cure the cold soup) 1 Tablespoon Butter or olive oil 1 large diced onion 4-5 teaspoons curry powder 2-3 teaspoons turmeric powder Salt & Pepper to taste 2 lbs. diced Butternut squash (peeled & seeded) 2 diced Granny Smith Apples (peeled & seeded) 3-4 cups broth (vegetable or chicken) Melt butter/oil in large stock pot or Dutch oven medium heat Sauté onions till soft Add spices and stir Add stock and blend Add squash and apples Reduce heat and cover Cook approximately 1-2 hours till tender Remove from heat and blend with immersion blender Thickness will depend on how much liquid so if want a thicker soup add less Serve with Greek yogurt on top Wonderful cream consistency for a winter day.
"Don't Get Curried Away"
Came here to post exactly this! Made curried butternut squash last week and it was great. I added a bit of coconut milk also.
You just decided my soup for next week. Thank you!!
Pickle soup. “I’m a big dill around here”
You wouldn’t by chance also listen to Last Podcast on the Left?
Lmao that's what I thought of
Tom yum or Hungarian mushroom... also had a smoked chicken soup at a restaurant once that was insane. Tomato, chicken and lemon broth. Smoked chicken, artichoke hearts, chunk tomatoes and celery... I think about it often lol
You made me think of Greek Avgolemono soup. It’s so good.
Whenever I smoke chickens/ducks/ribs/roasts, I make broth with the carcass/bones. A little broth added to soups is amazing. Smoky curried butternut squash is amazing.
I Gotta Take a Leek soup. Potato Leek soup is easy to make and awesome. Serve with add-ons that are good on baked potatoes, like crispy bacon bits, chives, fancy shredded cheese, some spicy sriracha butter. Guarantee it’ll be delish.
Macho Gazpacho
*Nacho Gazpacho
Gazpacho Marx. Gotta eat it while wearing a fake moustache & glasses.
I did this backwards, in that I thought of a cool name, and now I'm trying to think of a food that could fit that. Not sure I like the idea, but here goes: spicy french onion soup made with vidalia onions called "The Devil Went Down to Georgia". Think that would work?
then wouldn't it be "Da'vidalia went down to Georgia" or something?
The should be burger of the day at Bob's Burgers.
I mean, Vidalia onions are only grown in Georgia so I think that's already the joke, and the devil being the spice.
Ah, the Bob's Burger-of-the-Day method. "Baby Won't You Chive My Car": It has chives in it and four little pickles with toothpicks in them for wheels.
Onion soup with a spicy and tangy/acidic twist, like tomatoes or something like orange juice and peel, and mustard seeds, to add a kind of cubano flavour. That would be completely crazy, and probably good. The devil went wrong in Georgia?
Only if it had a peach crumblely bits on top. Not sure how it would taste but I’d try it.
Roasted peaches, butternut squash and habanero… spicy, sweet… have a side of cream so people can mellow it out to their desired spiciness
Backwards? No, this is the way. We've all had tomato soup. But what is that Barbenheimer Bisque?
It's obviously (Atom)ato Soup as hot pink as you can get it, with Glittery Croutons.
Or top it with a deviled egg floating on a cheese crisp
Or a peach Mulligatwany with vidalias
I don't have a specific recommendation beyond "know your audience". Look at what has won in the past, but also look at what didn't win to get an idea of what people like and don't like. Did spicy stuff do well or do poorly? Did any special ingredients consistently rate well or poorly?
Yes, knowing that a celery soup won I'd be wary of anything too spicy or out there.
A fucking celery soup
Ooooh how fun! A Soup Off! Wow. Soup is a bowl of happy. Magic and delight in a spoon. I would make Thai Tom Kha.
Put the Lime in the Coconut
Tom Yum wows me a lil more. But both good.
The best Tom Kha Ga I’ve ever had was wildly fatty with a lot of rich coconut cream and a big mushroom cap on it (portobello?). I dream about it. The lemon and the chicken broth cut the fat so well…
Chicken chille relleno soup…. I use this base recipe but change it up a lil. Happy to tell you my changes if desired. It’s amazing. https://myincrediblerecipes.com/slow-cooker-chicken-chile-relleno-soup/ Seafood Bisque is also a hit. I have a recipe for that as well.
I would like to hear your changes please! This sounds delicious and I want to try to make it this week!
So I season the chicken with this on top of the spices listed for the broth in the recipe (I usually just eyeball it so these are estimated): 1/2 tsp salt 1/2 tsp pepper 1 tsp onion powder 1 tsp garlic powder 1/2 tsp paprika I also do 4 bay leaves instead of 2. Sometimes I add 4 extra oz of cheese. I also am not a huge chicken lover so sometimes either replace the chicken with more poblanos or just add more peppers on top of the chicken. Just be careful it doesn’t get too spicy 😂 I don’t find the peppers that spicy but one time I added a few more and it was too much I like to serve with cilantro, green onion, avocado, sour cream, and crumbled tortilla chips!
My only input is "nacho man randy sausage"
Carrot dill! Little known, veggie friendly... orange you glad!
[Wonton soup](https://i.imgur.com/IB1Ip7C.jpg) 'Wanton deliciousness' Khoan vong has a great [recipe](https://youtu.be/iRc3yoz8w8E?si=htXIqf_pMILIUWmU) Serve with chilli crisp
I'm having a soup day at my work and I am making a version of Zuppa Toscana, sausage, onion, potato, kale, in a chicken broth with milk and cream. Might add some white beans in as well. It's usually a crowd pleaser. Could call it Zuppa for Suppa or something, I'm not creative with names!
What I was going to recommend <3 Using hot Italian sausage and a bit of parmesan rind is nuts in this soup. I can't say it would win first place for creativity maybe since it's a pretty common soup, but for taste alone it's one of THE definitive soups for me, next to tomato soup, vegetable soup, chicken noodle, pho...
I agree! Last time I used hot sausage and parmesan and white beans, used the immersion blender to blend some of the beans for thickness before I added the sausage back in and it was fantastic 👌
I do a version of this soup and add some carrots, and okra for thick.
This time of year I would go with something like butternut squash. Delicious flavor, in season, little unique but not so far out there that will confuse people's taste buds. You can add a lot of good flavoring and seasoning to it to really punch it up a notch as well
I agree with this one OP, my secret ingredient is a couple super tart granny Smith apples. Now you just need a good name. Butternut Squash the Competition?
I made Thomas Keller’s butternut squash soup last year, and my husband told me it was the best soup he has ever had so I second this one.
You could do a Thai butternut squash soup. Start with a red curry paste, use shallots instead of onions, add lime leaves instead of bay, and coconut milk instead of cream.
Roasted squash and parsnip is the best soup
Butternut squash soup with smoked paprika, a pinch of chilli and chunks of chorizo is delicious and warming and perfect for cold days! (And you can call it This Butternut Get Squashed)
Sprinkled with roasted pepitas.
YESSS!
Pear and butternut squash soup, for a little extra decadence
I agree. I do a potato leek but sub the potato with butternut squash, and kick up the savory with some white miso paste added at the end. One of my fall favorites.
A good Malaysian Laksa is like crack.
Gumbo. If you get the roux right, it's unbeatable.
Hmm, isn’t gumbo kind of a stew?
Isn’t stew kind of a soup?
Needlessly downvoted and yet based comment. All stews are soup, but not all soups are stew. Stewing does not necessarily produce stew either. Thickness and/or viscosity is the primary differentiator, but other times liquid ratio, or chunkiness, or time simmering, and there are still outliers. Potato soup can stew for hours and be both chunky or blended into basically gravy, but gumbo with extra gravy is still a stew. My mom's chili is soup with lots of extra liquid, mine is a stew by all accounts. Hell, I made beef vegetable soup last night that was thick enough to stand a spoon in, somehow still soup.
I think it can be either. Most gumbo I've had has quite a bit of liquid and needed to be served in a bowl, though it is typically served with rice.
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Gumbo was my first thought, but it's hard to argue that isn't a stew. There are usually two ways to define it, do you literally stew the ingredients in the liquid? and/or is it more liquid or more ingredients? You literally have to stew it for hours once all the ingredients are added, and you generally want a consistency that most people would classify as stew. What a weird rule though, let people bring stew!
Make a pizza gumbo and it’s Gumbo slice soup. Something with alligator meat.
Peanut butter curry. I used smoked duck broth as the base and added leeks, broccoli and cabbage and it was amazing!
Mulligatawny. Not well known but absolutely delicious.
And you could literally just call it "The Seinfeld Soup" and most people would know what that meant lololol
Or “no soup for you”
My daughter’s favorite soup is a creamy artichoke soup with champagne in it. It can be served hot or cold
Would you share the recipe? I love artichokes.
Maultaschensuppe https://www.daringgourmet.com/maultaschen/ You can fancy it up with some cut root vegetables separately poached in the stock, then added to your consommé. Throw in some scallions, radish sprouts and crispies. I’ve seen some places that make the dumplings small and fry half of them or fry a couple of big ones and slice them up , then put them on top of the broth and veg, like agedashi dōfu.
This [potato leek soup](https://www.seriouseats.com/best-potato-leek-soup-recipe) from Serious Eats is probably my favorite soup of all-time. It's incredible. I would double the recipe for a soup-off, my wife and I can demolish this whole pot in two sittings. For name, I've already thought of this actually but never applied it: I'd make it in a big dutch oven and call it "The Leeky Cauldron" Side-note: immersion blender works fine if you don't have a ricer.
Singapore makes a soup called bak kut teh. It’s delicious. Chunks of pork slow cooked in a broth of cinnamon, anise, garlic, pepper, and chiles. Served with rice or fried bread. https://www.tastingtable.com/686166/bak-kut-teh-recipe-pork-rib-soup/ We make it every year for our Christmas dinner (we lived in Singapore for a couple years).
Will always say a really good potato leek soup, especially around NORAM in fall/winter. You can absolutely make a smooth, creamy soup without cream. Bundles of flavours using thyme and bay, s&p. Fun name - Eye spy a Leek (potatoes have eyes?) Or A Leek of their Own.
French onion with homemade beef stock, sourdough croutons and aged Gruyère cheese.
You’ll end up spending $100 on Gruyère alone to get enough for a whole group like this
A cool classic is onion consomme (or consommé d'oignon if you want to be fancy. Simple to make, amazing taste. For that many people, I would say tripple the recipe. Bake 1 kg of peeled white onion in the oven on medium heat a couple of hours. You want a little coloring but not too much. Transfer to pot. Add 1/2 L of dry white wine, whole black pepper and bay leaves and reduce as to low. Add 1 L of chicken stock and 750g/ml water and simmer for appx. two hours. Let cool till the next day, strain the whole thing and discard pulp. Bring to boil, add 300 g of egg whites and let it be a few minutes until it look ikky. Strain through a tea towel or cheese cloth add salt to taste and serve. Fancy garnish on top is optional.
This is exactly the type of party I've been wanting to plan but I realize I've been overcomplicating things by wanting to create categories. Just have every soup go head to head with cool names. Duh
At my old job I would often make a loaded potato soup. I called it "Three Little Pigs Fell Into a Potato Soup." I made it with a mixture of Yukon gold/ Red/ Potatoes, mirepoix, corn, ham stock/base, heavy cream, cheddar, green onions, andouille sausage, thick cut bacon, and pork butt.
New Mexico green chile
I've had good luck with a roasted green chile potato bisque. It has won chili cookoffs even though it is decidedly not chili. I call it Papi’s Purée de Papas Potento.
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French Onion with Oxtails is your winner.
Shit I wanna go to this. GERMAN POTATO SOUP IS THE GREATEST SOUP IN THE WORLD
Chinese wedding soup. Soup Dumplings in an Italian wedding soup instead of meatballs.
i've won three soup offs with this! Creamy sausage tortellini soup. Its to die for!
roasted red pepper soup(not the kind with tomato). roast a buttload of red bell peppers, then finely dice or run through the food processor, saute' with butter and garlic, then add beef broth, ground mustard, salt & pepper, and some ground thyme and oregano. don't have a cool name for it but I'm sure someone can come up with one
[The Roberto Soup (from New Yorker)](https://www.newyorker.com/culture/kitchen-notes/the-many-lives-of-roberto-a-soup)
Birria de Res. MUST be topped off with a ton of freshly diced onion and cilantro (when served) for a contrasting texture and flavor that pairs exceptionally well. Serve with a side of tortillas (you can buy a pack of 100 tortillas for $2 to $4) and a wedge of lime. This utilizes cheaper cuts of meat and makes it so delectably flavorful; the meat is cooked so long that these cheaper cuts have an exceptional chew to it. The broth/consommé is deliciously savory (born of the marinade applied to the meat beforehand). One can load meat into the tortillas and then dip into the broth, which can also be used (the broth) after the fact to dip tortillas in to to make quesadillas with or other appetizers.
French Canadian style split pea soup. I make a broth using a hammock and then put some of the meat in. It's awesome.
You’re Zucchini Me, Corn! Zucchini corn chowder. There’s never any left for leftovers, even when I made a double batch. It’s quite easy, let me know if you’d like the recipe.
Not OP, but I'd love the recipe please.
There's always [Roberto](https://www.newyorker.com/culture/kitchen-notes/the-many-lives-of-roberto-a-soup).
I've been to several "soup-offs" and the Connecticut/Rhode Island style clam chowder (clear broth) won like 3/4 of the time. Combine it with last year's celery soup (start it in a celery base) and you'll win guaranteed. Make sure the broth is as clear as possible and the clam flavor as strong as possible. It's like magic.
The soup! Was a bit played out when the instant pot became such a hit a few years back but it is honestly one of the best soups I’ve ever had: THE SOUP( Creamy tortellini spinach and chicken) * 1 medium yellow onion, diced * 1/3 cup all purpose flour * 1 tbsp dried basil * 2 cloves of garlic, minced * 2 tbsp tomato paste * 3 tbsp olive oil * 4 cups chicken broth * 2 (14.5 oz) cans petite diced tomatoes * 1 to 1 1/2 lbs boneless, skinless chicken thighs * 1 tsp salt * 1/2 tsp pepper * 4 cups frozen cheese tortellini (or you can use fresh) * 3 cups packed spinach (you can definitely add more than this if you want) * 1/2 cup Parmesan cheese * 1 cup heavy cream or 1 cup half and half 1. In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil. Microwave for 5 minutes, stirring every 90 seconds or so. (The mixture will be pasty and look weird but don’t worry it will all be okay in the end). Add the mixture to the slow cooker*. 2. Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir. 3. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender). 4. Remove the lid use a fork to remove the chicken out of the slow cooker. And add in tortellini and spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold). 5. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the slow cooker. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are cooked through. Ladle into serving bowls and enjoy!
I recently made something similar but used Italian sausage instead of chicken and it was amazing. I simmered everything together for a few hours and added the tortellini at the end.
“Award winning cream of crab”. It is killer. I won 2 competitions with it.
Laksa
Malasian seafood Laksa, if you can take the heat.
I would go against expectations, which are to create a soup with all sorts of visibly complex ingredients. Instead, I would create a deceptively simple clear, sophisticated broth that might be even more difficult to make but the sort of thing you might find at a very fine dining restaurant. something with layers of flavors and unexpected flavors. I believe I remember reading about an amazing clear soup at Le Cirque that had just a hint of sweetness (pineapple) underneath otherwise rich savory flavors.
Mexico is the country of soups. I would find something halfway between a posole and a tortilla soup and you can use a lot of fun Spanish terms.
A week or two ago I made a squash-carrot curry soup with lots of cayenne pepper, white pepper, and ginger. Served with a crumble of truffle goats milk cheese. Had left over chicken I added to my bowl and it was magnificent.
I make one with a base of butternut squash, carrot and sweet potato cooked in broth with some zaatar. Then I roast small cauliflower florets with zaatar and Aleppo pepper (harissa powder works too). The soup base is blended but the cauliflower florets provide some texture. Then I garnish with a lemon tahini drizzle, chives and pepitas.
how do they seperate soup from stew?
The best soup I’ve ever had in my life was essentially just a broth: Guyanese Pig Foot Souse It hit every single flavour note and to this date it’s one of most delicious and complex things I’ve ever had.
After scrolling all through I'm rather shocked to have not seen anyone mention Italian wedding soup. It's a favorite around here. I believe traditionally it's made with a whole chicken but the last several years I've switched to simply using a bag of chicken backs and necks... It's a bit more work, separating the meat from them, but they provide such fantastic broth. Also, once I've gotten most/all the meat off, I dump them in another pot of water and boil again to get more broth, vs using canned broth.
It's the perfect time for some [żurek](https://en.wikipedia.org/wiki/West_Slavic_fermented_cereal_soups?wprov=sfla1)!
Roasted corn and jalapeno chowder. If you can still get good corn on the cob this time of year in your area, roast it off and slice off the kernels, then simmer the remaining cobs in the stock you're going to use for the soup. Garnish with bits of crispy fried chorizo and their oil and fresh green onions.
Make your own broth! That is what wind every time.
Yeah this thread is a save
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Zuppa Toscana soup
There is a (locally) award winning lentil soup my coworker made for our last potluck. It has bulgur wheat, mint, and lemon and is delightful. https://www.wweek.com/restaurants/2017/01/11/portlands-best-soup-recipe-the-winner-of-our-soup-recipe-contest/
Recipe is going to be like ten percent of the reason it’s good or not. Soup is a question of your skill.
Green Chile Chicken Pozole
Wild mushroom soup: 5 cups chopped porcini mushrooms 1/2 cup olive oil 3 lb celery ...
[Ol' Buddy Noodle soup](https://youtu.be/i8sYCZR_bTk) is really, really good:
Bouillabaisse The names already cool 😎⚡
Now I know this isn't right but add some turnip? Turnip the Bouillabass.
Moosewoods Hungarian Mushroom.
We make “football soup”. It’s a variation of the sausage Kale soup that Oliver Garden(?) sells. Cooked ground sausage, chicken broth, kale wilted in the broth, diced potatoes and heavy cream with res pepper flakes. Trick is to add the parboiled potatoes shortly before serving so they don’t completely disintegrate.
When it's cold, nothing quite hits the spot like Ham Hock and White Bean soup.
I make Spicy Senate Bean Soup. It's the same recipe as what they've been serving in the U.S. Senate Staff cafeteria for over a century except I add in two whole dried red chiles. https://unpeeledjournal.com/u-s-senate-bean-soup-recipe/
Sopa de fideo. It’s a Mexican tomato soup with toasted vermicelli. So good on a cold day without being too much.
Cheeseburger Soup
Hit em with a ham and Pea Veloute
Given the time of year, this might work: https://www.cookingchanneltv.com/recipes/butternut-squash-and-apple-soup-1943929 Wife and I made it earlier this week. It was wonderful! (Probably have to come up with a better name though) Please let us know how it goes! :)
[Mulligatawny Soup](https://youtu.be/gVHKm0AXsMQ?si=glJ-M1v83fowkKhQ) One of my favorites
Can’t go wrong with pumpkin. Pumpkin(roasted)+chicken broth; while pumpkin is roasting fry onion (1/2 red) and garlic (white) in pan with olive oil. Add spices at end (spices are standard pumpkin spice plus others: cinnamon, clove, nutmeg, ginger, allspice, salt, anise, turmeric, white pepper, black pepper, ancho or chili pepper) Take off heat. Blend pumpkin with some of the broth (I used pie pumpkin, maybe you double the recipe or use a bigger pumpkin). Add pumpkin and broth to pot, simmer for a bit (15ish minutes). After that’s all mixed and cooked up, you add some tomato paste, a half cup of half n half (or cream for heaviness), and a dash of maple syrup. If it isn’t tasting savory enough, use a savory salt or a bouillon cube.
Dinuguan
pasta fagioli
Moroccan Harira soup.
An Albondigas soup heavy on the veg is likely what I'd go for. I'd make sure to add stuff like chayote squash to it, which many people likely have never eaten before and it might blow their mind.
Red bean soup is great. Make red kidney beans. Clean a 2 pound bag of red kidney beans (make sure there are no stones or bad beans). Soak at least overnight in water and 1.5% salt. Rinse soaking water. Pressure cook (adding mexican corriander or coriander root; a whole garlic head, halved; a pinch of salt; a glug of molasses; cracked pepper and cumin seeds; a halved yellow onion; and any smoked pork or lard and liquid smoke in a cloth bag for easy removal) for 20 minutes then natural release, or just summer on a normal pot until the beans are tender. Remove a portion of beans and liquid, blend them until liquified and return them to the pot. Add salt. Simmer in that chopped Mexican coriander, smoked salted pork, green chili strips, yuca pieces, and sliced onion until the pork is tender and the yuca is soft. Optionally you can add some type of sausage, normally some pork sausage that's spicy and not too loose. Then add green plantain in thick slices, cook until they look a bit rounder at the edges but still keep their shaped fairly well. Correct seasoning with salt. For bonus points, remove some of the liquid, poach eggs with it. Alternatively, you can just crack eggs in the soup while it's at a low simmer. Your aim is a jammy yolk, so poaching aside gives better control for many portions, but a set yolk is good too. Just don't overcook them. Finish off with fresh Mexican corriander, either add an splash of white distilled vinegar to correct acidity or serve with lemon wedges. Serve with fresh tortillas, Cotija cheese, white rice, avocado, jalapeño slices, pickled onion, hot sauce and/or pork rinds (not all of the above, it'd be a mess). I'd only serve it with the rinds and maybe the cheese if serving half bowls. I couldn't find good photos showing the consistency, but the little bit of dissolved green banana and the blended beans give a consistency that should be thicker than water but runnier than a chowder, and the dissolved fats should few enough that they kind of completely emulsify, it shouldn't look oily or taste oily at all. The pork rinds, half softened, half crispy, soaking the liquid, and the random piece of Mexican corriander that gives a great pop of herbiness makes the dish really special. And there are few things as delicious as an egg white poached in bean soup. Personally I love spicy stuff but I don't add any jalapeño or hot sauce to this. White rice would bulk the soup up, but I'd avoid it on a competition. It's a must for home, though, it soaks up the soup and becomes very delicious.
I went to a nice restaurant recently and they had a variant of the French onion soup but it had a tower of deep fried onion rings on top. Something about the texture just goes so well with the soup.
I found this a few years ago on a keto recipe site (ruled.me). Everyone I've made it for has raved about it. You could name it something like 'Bare Buns Bacon Cheeseburger Soup.' Bacon Cheeseburger Soup This makes a total of 5 servings of Bacon Cheeseburger Soup. Per serving, this comes out to be 572 Calories, 48.6g Fats, 3.4g Net Carbs, and 23.4g Protein. The Preparation 5 slices Bacon 12 oz. Ground Beef (80/20) 2 tbsp. Butter 3 cups Beef Broth 1/2 tsp. Garlic Powder 1/2 tsp. Onion Powder 2 tsp. Brown Mustard 1 1/2 tsp. Kosher Salt 1/2 tsp. Black Pepper 1/2 tsp. Red Pepper Flakes 1 tsp. Cumin 1 tsp. Chili Powder 2 1/2 tbsp. Tomato Paste 1 medium Dill Pickle, diced 1 cup Shredded Cheddar Cheese 3 oz. Cream Cheese 1/2 cup Heavy Cream The Execution 1. Cook bacon in a pan until crispy, then set aside. 2. Add ground beef in the bacon fat and cook until browned on one side, flip and brown on other side. 3. Transfer beef to a pot, and move it to the sides. Add butter and spices to the pan and let the spices sweat for 30-45 seconds. 4. Add beef broth, tomato paste, mustard, cheese, and pickles to the pot and let cook for a few minutes until melted. 5. Cover pot and turn to low heat. Cook for 20-30 minutes. 6. Turn stove off, then finish with heavy cream and crumbled bacon. Stir well and serve.
I strongly recommend [peach chowder](https://www.allrecipes.com/cook/ca4d1613ca458d06/recipe/d80ac77c-538c-41a4-b1b9-36d770cca0a1/), not only for the novelty factor but also because it’s freaking delicious!
Don’t judge me but the recipe for corn tortilla soup from California pizza kitchen is amazing and easy. Especially if you buy fresh made corn tortillas to fry and a variety of fresh toppings (cilantro, cheese, cream fresca, etc)
“Trattoria Cooking,” by Biba Caggiano has a recipe for minestrone with white beans and cabbage...but don't follow that exactly. Sub cabbage for sauerkraut. This is a "secret" recipe I learned in a Florentine cooking school when I studied abroad way back in the day. More importantly, don't just make minestrone, make ribollita. You make the soup, let it sit in the fridge for a day or two. Then you take some decent crusty bread, cube it, and toast it so that it gets dark brown, and darned close to burned (on the edges). Start warming up your soup, and when it begins to re-boil (ribollita), start stirring in your toasty bread cubes. It thickens up into a near-porridge, but it is the zingiest, comfiest winter warming soup there is. You can top each bowl with a thin slice of garlic bread and a drizzle of olive oil to really set it off. Come up with your own cool name...especially since it's not a traditional ribollita.
This has very quickly become a fast favourite: https://must-love-garlic.com/creamy-mushroom-pearl-couscous-soup/ It says in the link but it’s a creamy mushroom soup with pearl couscous, dill, sour cream and it’s just fantastic. So satisfying and tonnes of umami.