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50 Easy Soups




Source of Recipe


Food Network


Recipe Introduction


I've made some notes of my own, because I believe there are some ingredients you will not have on hand, but you can successfully substitute other items. Enjoy!


Recipe Link: http://www.foodnetwork.com/

List of Ingredients




01. Basic Chicken
02. Chicken Rice
03. Italian Wedding
04. Chicken Dumpling
05. Escarole and White Bean
06. Butternut Squash
07. Squash and Sage
08. Parsnip-Bacon
09. Asian Chicken
10. Spicy Dumpling
11. Spicy Tortilla
12. Stracciatella
13. Egg Drop
14. Sausage-Bean
15. Egg-Lemon
16. Potato Chowder
17. Potato Cheese
18. Clam Chowder
19. Corn Chowder
20. Minestrone
21. Fish Chowder
22. Pistou
23. Tortellini
24. Sweet Potato
25. Curried Sweet Potato

Recipe



26. Curried Red Lentil
27. Split Pea
28. Vegetarian Pea
29. Cheddar-Horseradish
30. French Onion
31. Tomato Alphabet
32. Tomato Orzo
33. Carrot-Ginger
34. Carrot-Dill
35. Pappa al Pomodoro
36. Thai Coconut
37. Black Bean
38. Mexican Bean
39. Curried Cauliflower
40. Thai Shrimp
41. Potato-Leek
42. Beef Borscht
43. Potato Broccoli
44. Vichyssoise
45. Watercress
46. Garlic Broth
47. Garlic-Chorizo
48. Garlicky Broccoli Rabe
49. Tomato-Lime
50. Peas and Pesto

1. Basic Chicken:
Chop 1 onion, 1 celery stalk, 2 carrots and 1 T thyme; sauté in butter until tender. Season with salt and pepper. Add 6 C chicken broth; simmer 20 minutes. Add 2 C shredded cooked chicken, 1/3 C mixed chopped dill and parsley, and some lemon juice.
*Rachael's Recipe Note:
~No thyme? Use extra dill or parsley or cilantro.
~If you don't have fresh, substitute 1 t dried.

2. Chicken Rice
Make Basic Chicken Soup (No. 1); omit dill and add chives, chervil and tarragon. Stir in 1/3 C cooked basmati rice.
*Rachael's Recipe Note:
~Don't have basmati? Use long grain white or brown rice.

3. Italian Wedding
Make Basic Chicken Soup (No. 1) with a rind of Parmesan in the broth. Add 1 lb mini meatballs, 1 C orzo and 3 C torn escarole; simmer until the orzo is tender.
*Rachael's Recipe Notes:
~No "rind of Parmesan"? Use 2 cloves finely minced garlic and 2 T. of grated Parmesan.
~No fresh garlic? Use 1 T. garlic powder.
~No orzo? Use pastina.
~No escarole? Omit or use 1/2 pkg frozen spinach that has been thawed, drained and all the water pressed out.

4. Chicken Dumpling
Mix 2 T softened butter, 1 beaten egg, 1/2 C dry farina (cream of wheat) cereal and 1/2 t salt.
Drop half-teaspoonfuls into simmering chicken broth; cook for 3 minutes after the dumplings float.
*Rachael's Recipe Note:
~No farina (cream of wheat)? Use a tube of refrigerator biscuits, cut each biscuit into quarters. Drop into simmering chicken broth, cook for 3 minutes after the "dumplings" float.

5. Escarole and White Bean
Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 C chicken broth, 1 head chopped escarole and a Parmesan rind; simmer 15 minutes. Add 1 can white beans, Parmesan and salt.
*Rachael's Recipe Note:
~No "rind of Parmesan"? Use 1-2 T grated Parmesan.

6. Butternut Squash
Sauté 1/2 sliced onion with a pinch of thyme in butter until soft. Add salt, pepper, 2 lb diced butternut squash and 5 C chicken broth. Simmer until tender, then puree.

7. Squash and Sage
Make Butternut Squash Soup (No. 6) using 2 shallots instead of onion. Fry sage leaves in the butter. Replace 1-1/2 C of the broth with apple cider; add nutmeg. Top with crème fraîche and the fried sage.
*Rachael's Recipe Notes:
~No fresh sage leaves? Instead of frying sage leaves and putting them on top, add a scant 1/2 tsp. ground sage to the broth.
~No creme fraiche? Use sour cream.
~No apple cider? Use apple juice.

8. Parsnip-Bacon
Make Butternut Squash Soup (No. 6) but substitute 2 lb parsnips for the squash. Top with crumbled bacon and crème fraîche.
*Rachael's Recipe Notes:
~No creme fraiche? Use sour cream.
~No bacon? Use bacon bits.

9. Asian Chicken
Puree 2 garlic cloves with a 2" piece peeled ginger; fry in oil with 1 bunch sliced scallions (green onions). Add 3 C each chicken broth and water, 1 T each soy sauce and sherry, and a pinch of sugar; boil. Add shredded cooked chicken, sliced carrots and snow peas; drizzle with sesame oil.

10. Spicy Dumpling
Make Asian Chicken Soup (No. 9); add frozen dumplings instead of chicken. Top with Asian chili sauce.

11. Spicy Tortilla
Puree 2 seeded, soaked ancho chiles, 1 onion, 2 tomatoes and 2 garlic cloves; fry in oil. Add 6 C chicken broth, 4 torn corn tortillas, some shredded cooked chicken and 1/2 C cilantro; simmer until thick. Add salt; garnish with crisp tortilla strips, Mexican cheese, avocado, cilantro and lime juice.

12. Stracciatella
Beat 2 eggs with 1/3 C grated Parmesan. Drizzle into 6 C simmering chicken broth; cook 2 minutes.

13. Egg Drop
Cook 1 T chopped ginger and 3 chopped scallions in sesame oil. Add 6 C chicken broth and 2 T each soy sauce and sherry; bring to a simmer. Slowly pour in 2 beaten eggs and cook 2 minutes.

14. Sausage-Bean
Make Escarole and White Bean Soup (No. 5); sauté 4 chopped sweet Italian sausages with the garlic.

15. Egg-Lemon
Cook 1/2 C pastina in 6 C simmering chicken broth with 3 T lemon juice. Beat 2 eggs, 2 yolks and 3 T lemon juice; whisk in a little hot broth, then stir the mixture into the soup.
Cook over low heat until thick.

16. Potato Chowder
Sauté 4 oz chopped bacon; add 2 T butter, 2 sliced leeks and 2 t each sage and thyme. Add 4 C chicken broth, 1 1/2 C cream, a bay leaf and 3 chopped potatoes. Simmer until tender; top with chives.

17. Potato Cheese
Make Potato Chowder (No. 16); stir in 8 oz grated sharp cheddar.

18. Clam Chowder
Make Potato Chowder (No. 16); omit sage and use 2 C each clam juice and water in place of broth. Season with cayenne. Add 2 C chopped clams during the last 5 minutes of cooking.

19. Corn Chowder
Make Potato Chowder (No. 16); omit sage. Stir in 2 C corn during the last 5 minutes of cooking. Garnish with diced roasted red peppers.

20. Minestrone
Chop 3 garlic cloves, 1 carrot, 1 onion, 1 celery stalk and 1/4 head cabbage; sauté in oil. Add 1 can each white beans and diced tomatoes, 4 C chicken broth and a Parmesan rind; simmer 20 minutes. Add 1 cup ditalini pasta and simmer until tender. Add salt and pepper.
*Rachael's Recipe Notes:
~No "Parmesan rind"? Use 2 T grated Parmesan.
~Substitute any combination of chick peas, pink beans and kidney beans for white beans.
~Substitute pastina or cooked elbow macaroni for ditalini. ~Substitute 2 C diced zucchini for the cabbage.

21. Fish Chowder
Make Potato Chowder (No. 16) with just 2 oz bacon. Omit sage; swap the cream with half-and-half. Add 1 lb white fish chunks and 1/2 lb flaked smoked trout during the last 5 minutes of cooking.
*Rachael's Recipe Note:
~No smoked trout? Substitute tilapia.

22. Pistou
Make Minestrone (No. 20); add 1 sliced zucchini and 1 C diced butternut squash with the vegetables. Swirl in pesto.

23. Tortellini
Make Minestrone (No. 20); substitute 1 C tortellini for the ditalini.

24. Sweet Potato
Sweat 2 chopped onions, 4 chopped garlic cloves, 3 peeled and cubed sweet potatoes, and 1 t coriander in olive oil. Simmer with 6 C chicken broth until soft. Puree; top with salsa.

25. Curried Sweet Potato
Make Sweet Potato Soup (No. 24); use butter instead of oil and add 1 T curry powder with the potatoes. Top with chutney.

26. Curried Red Lentil
Cook 3 chopped garlic cloves, 1 each chopped onion and carrot, 1/2 T chopped ginger and a pinch of cayenne in oil. Add 6 C water, 1 can coconut milk, 1 C red lentils and 1/2 C rice; simmer 20 minutes. Garnish with lime, cilantro and scallions.
*Rachael's Recipe Notes:
~No red lentils? Substitute brown lentils. Different taste and texture, but just as delicious.

27. Split Pea
Simmer 1/2 lb split peas with 1 each chopped celery stalk, onion and carrot, a ham hock and a bundle of fresh herbs in 5 C water until tender. Remove ham and bone; pull off the meat. Puree the soup; stir in ham.
*Rachael's Recipe Note:
~No ham hock? Use a ham bone.

28. Vegetarian Pea
Make Split Pea Soup (No. 27); omit the ham hock. Puree just half of the soup and mix it back in; add 1 C diced carrot. Top with croutons.

29. Cheddar-Horseradish
Sweat 2 each diced carrots and leeks in butter. Add cayenne, salt, 3 T flour and 2 T dry mustard; cook 2 minutes. Add 1 bottle beer, 1/4 C horseradish, 3 C water and a dash of Worcestershire; simmer until thick. Whisk in 2 C half-and-half and 1 1/2 C cheddar.

30. French Onion
Cook 4 sliced onions and 2 thyme sprigs in butter, covered, 20 minutes. Uncover; cook 1 hour, or until caramelized, stirring occasionally. Add 6 C beef broth; simmer 10 minutes. Add cognac, salt and pepper. Top with shredded Gruyere.
*Rachael's Recipe Note:
~No Gruyere? Use mozzarella or provolone.

31. Tomato Alphabet
Boil 3 cups chicken broth, 2 cups tomato juice and a pinch of dried oregano. Add 1/2 cup alphabet pasta, and season with salt and pepper. Cook until tender. Stir in grated Parmesan.

32. Tomato Orzo
Make Tomato Alphabet Soup (No. 31) with orzo instead of alphabet pasta. Omit Parmesan; top with feta and dill.

33. Carrot-Ginger
Sweat 2 sliced shallots and 3 T minced ginger in butter; season with salt and pepper. Add 1 lb sliced carrots, 2 T rice, 2 C chicken broth and 3 C water. Simmer until the rice is tender, then puree.

34. Carrot-Dill
Make Carrot-Ginger Soup (No. 33); omit the ginger and add chopped dill. Garnish with sour cream.

35. Pappa al Pomodoro
Sauté 1 chopped onion in oil until tender; add 3 chopped garlic cloves, some red pepper flakes, 1 large can chopped tomatoes, 1 C water and a basil sprig. Add 2 C stale bread cubes; simmer 20 minutes.

36. Thai Coconut
Sauté 3 sliced garlic cloves, 3 T grated ginger, 1/4 C chopped lemongrass, 1 t each cumin and coriander, and a Thai chile in oil. Add 1 sliced raw chicken breast and 1 sliced onion; cook 5 minutes. Add shredded bok choy, 4 C water, 1 can coconut milk, cilantro and 2 T fish sauce; simmer 8 minutes.

37. Black Bean
Soak 1/2 lb dried black beans overnight; drain. Sauté 1 each chopped celery stalk, onion and carrot and 2 smashed garlic cloves in oil. Add beans, thyme, a bay leaf, a ham hock and 5 C water; simmer 40 minutes. Remove ham and bone; pull off the meat. Puree the soup; stir in the ham.
*Rachael's Recipe Note:
No dried black beans? Use 2 cans undrained black beans. This also makes the soup quicker to make.

38. Mexican Bean
Make Black Bean Soup (No. 37); omit thyme and add 1 t each chipotle chili powder and cumin. Puree just half of the soup and mix it back in. Mix in the juice of 1 lime; top with sour cream, cilantro and salsa.

39. Curried Cauliflower
Cook 4 sliced leeks with 1 T curry powder in butter. Add 1 head chopped cauliflower and 1 garlic clove; cook 5 minutes. Season with salt and pepper. Add 5 C chicken broth; boil until soft, then puree. Simmer with 1 cup cream.

40. Thai Shrimp
Make Thai Coconut Soup (No. 36); omit the chicken and add 1/2 lb peeled small shrimp during the last 5 minutes of cooking.

41. Potato-Leek
Sauté 3 C each sliced leeks and cubed potatoes in butter. Add 1 sliced garlic clove and a pinch each salt, pepper, thyme and nutmeg; cook 5 minutes. Add 5 C chicken broth; boil until potatoes are tender, then puree. Reheat with 1 cup cream.

42. Beef Borscht
Sweat 1/2 head chopped cabbage and 2 each chopped celery stalks, leeks, carrots and parsnips in oil. Add thyme, 1 T tomato paste, a bay leaf and 10 C beef broth; simmer 30 minutes. Add 4 diced roasted beets and 2 C shredded cooked beef; simmer 15 minutes. Top with sour cream and dill.

43. Potato Broccoli
Make Potato-Leek Soup (No. 41); add 3 cups broccoli and simmer 5 minutes before pureeing.

44. Vichyssoise
Make Potato-Leek Soup (No. 41) with water instead of broth. Strain after pureeing, then chill. Omit the cream; stir in half-and-half and top with chives.

45. Watercress
Make Potato-Leek Soup (No. 41); add 2 bunches chopped watercress and simmer 3 minutes, then puree until smooth.

46. Garlic Broth
Sweat 2 heads garlic (smashed and peeled) in olive oil. Add 8 C chicken broth and a bundle of fresh herbs; simmer 40 minutes. Season with salt and pepper.

47. Garlic-Chorizo
Make Garlic Broth (No. 46); add 1/4 lb sliced chorizo during the last 10 minutes. Add chopped spinach.

48. Garlicky Broccoli Rabe
Make Garlic Broth (No. 46); add chopped broccoli rabe and small pasta during the last 10 minutes. Top with grated Parmesan.

49. Tomato-Lime
Make Garlic Broth (No. 46); add 3 chopped plum tomatoes during the last 3 minutes. Stir in lime juice and chopped cilantro.

50. Peas and Pesto
Make Garlic Broth (No. 46); add 1 C frozen peas during the last 5 minutes. Stir in pesto and grated Parmesan.