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

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

My lentil soup is legend.

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

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

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

That I made myself? This one:

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

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.

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

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

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

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

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

This that I got from MFP actually.

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

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.

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.