What's the most amazing soup you've ever had?

amusedmonkey

A couple of days ago I made the most amazing barley soup. Turns out cumin and dill is an unexpected but surprisingly delicious combination. Here it is:
http://www.epicurious.com/recipes/food/views/barley-and-lentil-soup-with-swiss-chard-231578

Except I did not use swiss chard, I used spinach.

I'm not sure I'll ever be able to top that, so I'm fishing for ideas that wouldn't pale in comparison and leave me wanting. What's the most amazing soup you've ever made? As a personal preference, I'm not a big fan of cream based soups.

truelight_photo_craig

Love this one...

myrecipes.com/recipe/sausage-kale-bean-soup

ASKyle

Zuppa Toscana from the Olive Garden- Super easy to make at home, look on Pinterest. SO GOOD

ktekc

zuppa toscano is absolutely my favorite too!

shrinkingletters

My lentil soup is legend.

anlymc13

I'm in agreement with the others, sausage/kale/bean soup is definitely my fave...whether it's from olive garden or homemade, it's just a beautiful combination.

sean0870

Chicken and wild rice soup from Mariano's. So damn good!

mls100771

Curried Lobster and Corn Chowder

WeddedBliss1992

i had a wonderful corn and potato chowder years ago at this little local hotel bar. they stopped serving it.

JenSD6

Lamb Shank and Pearl Barley soup. I found it in a Taste magazine (BC Liquor Stores) a few/several years ago. It's a bit of work and a lot of chopping, but the result is so worth it.

mandy_bird

Pumpkin soup! Although it has cream in it, I think it's heavenly: http://www.yammiesnoshery.com/2011/10/pumpkin-soup.html

lizzardsm

This beef and barley stew! I add a lot more beef, some bouillon (or better than bouillon), and some chopped baby bella mushrooms. http://www.skinnytaste.com/2012/09/beef-barley-soup.html

Lourdesong

That I made myself? This one:

http://www.chow.com/recipes/11551-smoked-paprika-and-rutabaga-bisque

ahoy_m8

My family's favorite is Posole with real anchos ( I've seen recipes online with no ancho chiles--weird).

ForeverSunshine09

Potato soup or as others have said zuppa toscana. I also make ham and bean soup. Very low cal and high fiber and the easiest soup to make in the world.

mygnsac

I like lots of different kinds of soups, but I think my favorite is homemade chicken/veggie soup (using homemade chicken broth made by boiling the chicken carcass with veggies). A bowl of that with some crusty bread. So good.

Jengoing2015

I make this Curried Squash Soup a lot and love it minus the mushrooms. http://www.molliekatzen.com/recipes/recipe.php?recipe=curried_squash_soup

truelight_photo_craig

ahoy_m8 wrote: »

My family's favorite is Posole with real anchos ( I've seen recipes online with no ancho chiles--weird).

Another favorite!

truelight_photo_craig

I have a tomato lentil soup with mushrooms and lots of curry that is dynamite!

Liftng4Lis

The favorite one I make, is cheddar cheese soup.

peachyfuzzle

The first time I had Baked French Onion soup, I was hooked.

I now order it whenever it's on the menu.

andympanda

People rant about my chicken soup. Have to like low sodiom

namarc0

Sweet potato chipotle apple from food and wine-warm, comforting, low cal,and nutritious!

Dawn5202

My husband makes amazing soups that are very nutritious. Beef vetable, vegetable chicken curry, chicken and rice with vegetables, cabbage soup. They are all fabulous, but unfortunately, he never uses a recipe or I would share. He just starts cooking and they are always great!

tat2cookie

This that I got from MFP actually.

lngrunert

Lourdesong wrote: »

That I made myself? This one:

http://www.chow.com/recipes/11551-smoked-paprika-and-rutabaga-bisque

Oh my God, that looks amazing. I love rutabegas! Must try ASAP.

healthygreek

The crab bisque at Lobster house in Cape May, N.J.!

Queenmunchy

Micheal symon's blue cheese tomato soup. I swap out the cream for evaporated skim milk and its 119 calories per cup - I'm serving it at my wedding soup bar along with the roasted vegetable soup from againstallagrain.com http://againstallgrain.com/2013/01/30/leftover-roast-chicken-soup-with-roasted-vegetables/

tekkiechikk

My own Unstuffed Pepper Soup. I use Morningstar crumbles instead of meat. It works out to 150 calories for a good sized bowl (1.5 cups) and is really filling.

A local restaurant makes an unbelievable pumpkin and apple cider soup every fall. I don't even like to think about the calories (it's made with heavy cream) but is so worth it.

Aemely

Matzo ball soup from a good Jewish deli or a really good udon from a Japanese cafe (best I had was in a Chicago subway tunnel restaurant!). Warning: Slurping may ensue.

KrunchyMama

The recipe below is by far my favourite. Very filling, and the ACV brings the flavour to a whole new level. Delish!
(recipe taken from http://viveleveganrecipes.blogspot.ca/2011/03/mellow-lentil-sniffle-soup.html, although I also own the recipe book it's from - Eat, Drink & Be Vegan - too)

Mellow Lentil “Sniffle” Soup

This is one of those 'go-to' soups that is comforting, delicious with plenty of flavor but not spicy, and sure to chase away those winter 'sniffles'!
MAKES 5–6 SERVINGS. WHEAT-FREE

1–1½ tbsp olive oil
1½ cups onion, diced
1 cup celery, diced
¾ cup carrots, diced
3 large cloves garlic, minced
½ tsp sea salt
freshly ground black pepper to taste
¾–1 tsp curry powder
1 tsp paprika
¼ tsp dried thyme
2 cups dry red lentils
3 cups vegetable stock
4–4½ cups water
2½–3 tsp fresh rosemary, chopped (see note)
2 tbsp apple cider vinegar

In a large pot on medium heat, add oil, onion, celery, carrots, garlic, salt, pepper, curry powder, paprika, and dried thyme and stir to combine. Cover and cook for 7–8 minutes, stirring occasionally. Rinse lentils. Add lentils, stock, and water and stir to combine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes. Add rosemary and simmer for another 8–10 minutes or more, until lentils are completely softened. Stir in vinegar, season to taste with additional salt and black pepper if desired.

Cooking Note: Fresh rosemary is exquisite in this soup, but if you don’t have it, you can use dried. However, add it at the beginning of the cooking process, along with the other dried spices, and use less—about 1 tsp.