Best Soup Recipes Blog

Friday, February 27, 2015

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

1 in a wide frying pan, over medium heat, cook onion in oil until limp; add chiles and cream, and tomatoe puree. simme for 10 minutes. add salt, to taste.
2 grease a 2-qt. baking dish and cover the bottom with half of the tortilla chips. pour half the sauce and half of the shredded cheese. repeat layers, ending with the cheese. dot with butter and bake, uncovered, in a 350°f oven for 30 minutes or until hot through.

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

1 preheat oven to 350 degrees.
2 brown lamb chops and arrange in a 9x13 pan.
3 in a pan over low heat mix together the soup, water and oregano.
4 remove from heat.
5 stir in 1/2 of the can the french fried onions and the sour cream.
6 pour over the lamb chops in the pan.
7 cover with foil and bake for 1 hour or until lamb chops are tender.
8 remove the foil and sprinkle the rest of the french fried onions over the chops.
9 bake 5 minutes longer.

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Servings: 8
1 (1 -1 1/2 lb) baking potato, cut into 1/2-inch cubes
2 tablespoons butter
1 1/2 cups onions, minced
3 cups leeks, thinly sliced
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 turnips, peeled and cut into 1/2-inch cubes
1 small celeriac, peeled and cut into 1/2-inch cubes
2 cups water
2 cups whole milk
8 slices french bread
4 ounces beaufort cheese (swiss cheese works as well) or 4 ounces gruyere cheese, grated (swiss cheese works as well)

1 place potato in a medium bowl; cover with cold water to 1 inch above potato. set aside.
2 melt butter in a large dutch oven over medium heat. add onion to pan, and cook 7 minutes or until soft but not browned, stirring occasionally. add leek and the next 4 ingredients (through celeriac) to pan. place a sheet of aluminum foil directly over vegetable mixture. cover, reduce heat to low, and cook 15 minutes or until vegetables are tender. discard foil.
3 drain potatoes; add to pan. stir in 2 cups water. cover and simmer 20 minutes or until vegetables are tender, stirring occasionally.
4 heat milk in a small, heavy saucepan over medium heat to 180f or until tiny bubbles form around the edges (do not boil). gradually stir hot milk into vegetable mixture, stirring constantly. remove from heat. taste and adjust seasoning, if desired.
5 preheat broiler.
6 place bread slices in a single layer on a baking sheet. broil 1 minute or until toasted. place 1 bread slice in each of 8 soup bowls; top each bread slice with 1/2 oz cheese. ladle 1 1/4 cups soup into each bowl.

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

1 preheat oven to 375.
2 cut up potatoes (while still hot) into a large mixing bowl.
3 cut up pieces of velveeta cheese (as much cheese as you like) and mash potatoes until cheese melts.
4 heat up cream of mushroom soup and pour into potato mix, stir well.
5 add sour cream and bacon and mix well (optional).
6 place mixture into casserole dish and place into oven, uncovered, for 20 minute.
7 after 20 min is up, top with grated cheddar cheese and place back in the oven for 10 minute.
8 enjoy!

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

1 put the beans, potatoes and tomatoes into the boiling water.
2 season with salt and pepper and boil over a hot fire.
3 when the vegetables are almost cooked, add the vermicelli and finish cooking gently.
4 make the aillade: in a blender, blend the garlic, basil and grilled tomato until thoroughly smooth.
5 add 3 tablespoonfuls of the liquid from the pistou (soup).
6 pour the pistou into a tureen, stir in the aillade and top with some grated gruyere (swiss) cheese.

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

1 coat bottom of a large stockpot with cooking spray. add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
2 place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. cover and blend on high until smooth, about 30 seconds. pour mixture back into stockpot.
3 place second can of beans and broth in blender and puree until smooth; add to stockpot.
4 stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. yields about 1 1/2 cups of soup per serving.