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

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.

ahoy_m8 wrote: »

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

Love posole too. Never heard of it with ancho chiles. I live in NM and posole is a holiday staple here. Dried red chile is what New Mexicans use and perhaps a roasted green chile version would be acceptable.

That said I love all soups. My kids favorite is split pea with fresh rosemary and diced ham. Mine is a turkey sausage soup with rosemary that similar to Zappa Toscana. Yum!

Believe it or not, it was a Boston Pizza restaurant soup...their Roasted Red Pepper. It was sooo good! Unfortunately they took it off their menu. Wish I knew how to replicate it (

WeddedBliss1992 wrote: »

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

This Corn Chowder is really delicious for being so low calorie. It's one of the best I've had.

mandy_bird wrote: »

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

I had the most amazing pumpkin soup once in Vietnam and have never been able to find pumpkin soup as good since. This recipe looks good, but sadly I think the tasteless pumpkins we get in the UK are part of the problem.

My best friend made a mushroom-and-barley soup a decade ago that haunts my dreams. I've never convinced him to make it again and I'm afraid if I make it myself it won't be as good.