Warms my body and my soul :)

Soup is very bare-bones, but perfect for the weather. Onions and carrots to sautee, then peas, potatoes, and water in. Simmer for an hour, season/stir every now and then as you go. Grab a bowl and a chunk of bread and enjoy the chill grey air...

This particular variation was slightly more modern with the addition of red peppers and the bread bowl. I recommend trying it if you're ever in Iceland. It's delicious.

Homemade cornbread as well

First time making this. Used one pkg of Smithfield cherry smoked bacon, 2 lbs ground beef, 1 pkg frozen potatoes O'Brien, 2 stalks celery minced, 6 cloves garlic, 3 Tbls Worcestershire sauce, 1 tsp each of onion powder, garlic powder, Coleman's dry mustard, parsley, 6 cups beef broth, 1 cup half and half, 8 oz extra sharp cheddar, 1/3 cup parmagiano reggiano, S&P to taste. Polish dills for garnish. Unbelievably good.

For a large batch I used a 10x13 baking dish.
Fill about 80% with tomatoes. I’ve used Roma, vine and/or cherry tomatoes. They all turned out good.
Two cans of rinsed cannellini beans.
Half a white onion.
4 cloves or garlic (or until it feels like enough)
1 small summer squash. I have a small garden of them so this was a no brainer
Season with dried oregano and salt. Add a generous amount of olive oil
Cook at 350 F for 30-45 minutes. Add in heavy cream and cheese. I used Chihuahua cheese but cottage cheese would be great too. Add fresh basil if available. Cook for another 10-15 minutes and then blend. I have found that a stand blender is better for this than a hand blender.

I like the Imagine brand cartons of potato leek soup. I sautéed 2 smallish zucchini squash, some kale, and spinach - added them to the soup and blitzed it all with an immersion blender. A yummy lunch, with extra fiber and greens. I also added some black truffle salt and a few pinches of shredded cheese to my mug. It made enough for 3-4 servings. Perfect with toast.

Oven roasted a few heads of broccoli, peppers, onions, garlic & threw it into a pot with some heavy cream, diced potatoes, bacon bits, shredded cheese, chicken stock, and a large can of condensed cream of mushroom.

Served in a tiny sour dough bread bowl (air fried with layer of cheese along the bottom of the hollowed out bowl), topped with chives & fried onion tanglers.

Tofu

Red bell pepper

White onion,

Galric

Little bit of ginger,

Lemon,

Water, Thai chili base , and hoisen sauce

Spinach on top

Some other shit just the basics

First of all, I am delighted though not surprised that there is a soup subreddit. Hi, guys!

I have some sort of vague childhood memory of liking some brand of soup that I feel was from a company other than Campbell's, maybe American Soup(?) or maybe All-American Soup? I have an image in my head that the label/logo had a big star. Does anyone know, was this a real brand of soup at one time? It's surely long-defunct now, I was a kid in the late 60s, early 70s.

Quick basic chicken soup, baked in the oven so I don’t have to pay as much into it and can sort of keep my 3 mini demons out of mischief.

Edit for ingredients.

White/gold potatoes
Carrots
Onions
Celery
Garlic gloves
3 chicken breasts
Chicken/vegetable stock cubes
Thyme
Salt/pepper

This is my attempt at Korean soft tofu stew with seafood. Pretty happy with how it turned out. I am not Korean and I didn’t follow a recipe so it’s not authentic. I was trying to replicated the dish I had at a restaurant using what I had at home (had to go buy the tofu). Any suggestions from those in the know when it comes to Korean cooking are welcome. Here’s what I did:

- Sautéd diced onion, celery, carrot, radish, sliced shiitake mushrooms, minced garlic in saucepan
- add 3 tsp gochugaru (2 tsp Korean chili flakes 1 tsp powder)
- add 16 oz Kirkland bone broth
- 1 tsp gochujang (Korean chili paste)
- 1 tsp Knorr tomato bullion
- 1 tsp fish sauce
- 1 tsp low sodium soy sauce
- 1/4 tsp white pepper
- 4 oz silken tofu
- handful of Trader Joe’s Seafood Blend (shrimp, bay scallops, calamari)
- brick Lotus Foods millet and brown rice ramen noodles (cooked separately)
- topped with green onion and 1/2 tsp sesame oil

This is the best thing I have ever eaten in my life 😭😭

- Red wine (Cab)
- Turkey broth
- Duck bacon (rendered duck fat)
- Dijon mustard
- Tomato paste
- Onion
- Mushroom
- Carrot
- Baby potatoes
- Fresh thyme, rosemary, bay leaves, parsley
- Salt
- Pepper

Indonesian Chicken soup.

The pot is packed with shredded chicken, bell peppers, carrots, mushrooms, celery, ginger, green onions, rice, and plenty of herbs for a nourishing, comforting bowl. 😍

I made a huge pot so we can enjoy it for days🩷

Another canned-soup upgrade experiment! I had some frozen shrimp and fresh vegetables that needed to be used, so I sautéed everything separately before combining it with the soup. I honestly wasn’t expecting anything extraordinary from a can, but it turned out genuinely delicious.

Tonight’s Progresso lentil and vegetable soup got an upgrade with olive-oil-charred onions, yellow peppers, broccoli, peas, and cherry tomatoes, plus pan-seared shrimp chopped into bite-sized pieces. I finished it with chicken consommé, Panamanian hot sauce, and two slices of sharp cheddar melted over the top.

And because I apparently cannot make soup without giving it a silly name, I called this one Shrimply Cheddar Than Canned. Still technically canned soup... but only technically. 🍲🦐

Sorry, I know the pic isn’t great. I forgot to take a picture at all until I was mostly done with serving.

Mostly, this is just a celebration post. We have a tradition in my family of fulfilling special dinner requests for someone’s birthday. My eldest asked for Boeuf Bourguignon and it turned out really well. Not nearly as much work as I’d feared and it was so delicious!

I made the soup, husband made the cornbread

Made a big batch of vegetable stock to fortify the pantry and decided to take it for a test drive. Garlic, ginger, scallion, white pepper, shrimp, noodlesand of course that fresh vegetable stock!