Its getting colder....looking for soup ideas

Mmmmm... I LOVE soup season! Here is a link to a blog I wrote detailing a Roasted Zucchini Soup I made with my boyfriend. It's got pictures, instructions, and little tips at the end about changing up the ingredients. I hope you like it! We sure do.

http://fearlessfoxtales.wordpress.com/2013/08/26/roasted-zucchini-soup/

Yep! Regular milk, or cream would work just fine. Whatever you like. My boyfriend and I just prefer coconut and almond milk in our cooking.

just had some chicken pho the other day so good

OOOHHHH That looks good!!!

Recently made Curried Butternut Squash and Apple Soup from the new Hairy Dieter's book. Very nice, filling, spicy (nice warm spices), low calorie (152 cal per serving).
From memory:
Two onions
Tablespoon sunflower oil
1 kg butternut squash
4 eating apples
Tablespoon curry powder
Cook until very soft
Add Litre of stock
Blend
Add 200ml apple juice
Bring up to heat
Salt and pepper to taste

This chicken fajita soup is sooo good and the easiest thing to make ever.

Chicken Fajita Soup
1.5 lb boneless skinless chicken breast (can be frozen)
1 (1 1/8 ounce) package fajita seasoning mix (dry)
1 (14 ounce) can fat free chicken broth , plus
3 (14 ounce) cans water (use empty can)
2 green pepper , chopped (or one bag frozen chopped green pepper)
2 cups frozen corn
1 (16 ounce) jar of salsa
2 (15 ounce) can black beans , rinsed and drained
Directions:
Place all ingredients in crock pot.
Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours.
Use 2 forks to break up chicken before serving.

It had about 115 calories per one cup serving last time I made it and weighed out ingredients. It made 16 cups. I made this in my 5qt crockpot if yours is smaller you might need to halve the recipe.

Stuffed Pepper Soup (from Cooking Light)

1/2 pound ground round
2 cups chopped green bell pepper
1 cup chopped onion
1/4 teaspoon black pepper
1 (14-ounce) can less-sodium beef broth
1 (14.5-ounce) can diced tomatoes, undrained
1 (10 3/4-ounce) can tomato soup, undiluted
1 1/2 cups hot cooked white rice

Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, and simmer 45 minutes.
Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.

*Variations: for tomato soup I use Amy's or Progresso - Campbell's too sweet (IMO). I also like to add some basil. You can use brown rice. Red & green pepper combo is nice.

CrockPot Recipe for Sweet and Spicy Ground Turkey and Sweet Potato Stew with Coconut Milk:
http://www.kalynskitchen.com/2011/10/crockpot-recipe-for-sweet-and-spicy.html

It's really good with regular potatoes, too (if you go that route, cook on low for 5-6 hours).

I'm new to making soup but I tried out this delicious porcini mushroom soup just the other day. It was delicious and very easy to make.

http://www.101cookbooks.com/archives/porcini-mushroom-soup-recipe.html

Ingredients:

2 ounces of dried porcini mushrooms
1/3 cup extra virgin olive oil
3 shallots, chopped
1 tablespoon fresh rosemary, finely chopped
1 1/2 pounds small new potatoes, cut into 1/3-inch pieces
3 large cloves garlic, finely chopped
4 cups water
1 1/2 - 2 teaspoons salt

Extra toppings (optional) freshly grated Parmesan, chopped sun-dried tomatoes, fresh chives or fresh thyme.

just had some chicken pho the other day so good

YUMMMM!! Def need to look that up!

I have a good receipce for Vegan Pho
Ingredient List

Serves 6

Broth
6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. low-sodium soy sauce
12 1/4-inch-thick coins fresh ginger
1 Tbs. brown sugar
1 Tbs. rice wine vinegar
1 tsp. ground black pepper
2 cinnamon sticks
2 star anise
5–6 fresh basil stems, leaves reserved for soup
5–6 cilantro stems, leaves reserved for soup

Pho
1 8-oz. pkg. rice noodles
1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (1/2 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges
Directions

To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.