We all love soup | atksrockinrecipes

WE ALL LOVE SOUP!

Love the convenience of a one-dish meal simmering on the stovetop? Then prepare one of these soup recipes for some no-fuss hearty comfort food. Though nothing can beat cuddling up with a warm bowlful on a chilly night, soups aren't only game for the winter months. These healthy recipes will become staples all year long.

This is the best French onion soup I've ever made. It was thick, rich and the flavor was outstanding.

I wouldn't change a thing; why mess with perfection?

French Onion Soup

1/2 cup butter ( 1 stick)

1 1/2 teaspoons black pepper, freshly ground

2 tablespoons paprika

1 bay leaf

7 (16 ounce) cans beef broth, divided ( recommended Swanson's)

1 cup dry white wine (optional)

3/4 cup all-purpose flour (such as Wondra) or 3/4 cup instant flour ( such as Wondra)

caramel coloring (optional) or Kitchen Bouquet (optional)

2 teaspoons salt

French baguette (optional)

swiss cheese (optional) or gruyere cheese (optional)

Peel onions and slice 1/8 inch thick, preferably in a food processor.

Melt butter in a 6-quart (or larger) stockpot.

Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.

(The long cooking time makes the onions mellow and sweet.)

Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.

Pour in 6 cans broth and wine. Increase heat and bring to a boil.

Dissolve flour in remaining 1 can broth.

Stir into boiling soup.

Reduce heat and simmer slowly for 2 hours.

Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight.

To serve, heat soup in microwave or on stove top.

If desired, pour into ovenproof crocks or bowls.

Top with a slice of bread and a sprinkling of grated cheese.

Heat under the broiler until cheese melts and bubbles, about 5 minutes.

Leftover soup can be frozen.

A clam chowder recipe can be intimidating and mysterious so most people dont attempt to make it and only order it at chowder houses or diners.

2 (6-1/2-ounce) cans minced clams,with their juices

2 tablespoons unsalted butter (1/4 stick)

1 cup small-dice yellow onion (about 1/2 medium onion)

1 slice thick-cut bacon, finely chopped

1 medium garlic clove, minced

1/4 teaspoon dried thyme or 1/2 teaspoon finely chopped fresh thyme leaves

3 tablespoons all-purpose flour

2 cups bottled clam juice

1 pound russet potatoes (about 2 medium), peeled and cut into medium dice

1/3 cup heavy cream

Kosher salt

Freshly ground black pepper

Set a fine-mesh strainer over a medium bowl. Pour the clams through the strainer and transfer them to a small bowl. Set the clams and strained juice aside.

Melt the butter in a medium saucepan over medium heat. Add the onion and bacon and cook, stirring occasionally, until the fat has rendered from the bacon and the onion has softened, about 8 minutes.

Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute.

Sprinkle in the flour and cook, stirring occasionally, until the raw flavor has cooked off, about 2 minutes.

While stirring constantly, slowly add the reserved strained clam juice and bottled clam juice. Bring to a boil, stirring occasionally and making sure to scrape the bottom and sides of the pan.

Reduce the heat to medium low, add the potatoes, and bring to a simmer. Cook, stirring occasionally, until the potatoes are knife tender, about 15 minutes.

Stir in the cream and reserved clams and return to a simmer. Taste and season with salt and pepper as needed.

Traditional Japanese Ramen Noodle Soup

Salted pork

Soup Noodles

Topping

1 lb pork

1 tsp salt

6 cups water

3.5 Tbsp ginger root, sliced

3 cloves garlic, skinned

1 bunch green onions

4 Tbsp soy sauce

2 Tbsp sake

1 tsp salt

1 tsp sesame oil

9 oz fresh angel hair pasta

8 cups water

2 Tbsp baking soda

1 boiled egg halves

Hand full bean sprouts, blanched briefly

1 green onions, cut finely

Lots and lots of sriracha sauce

Rub salt on pork and let it sit overnight in the fridge.

In a pot, put water, ginger root, garlic, green onions and salted pork, and boil at high heat. Skim fat and other floating scums. Then cover, reduce to low heat, and simmer for 1 1/2 to 2 hours. Let the broth and pork cool completely in pot. Strain and save pork. Slice pork and set aside for a topping.

Prepare the rest of the toppings now as well (boiled eggs, blanched bean sprouts, cut green onions), before making the soup and noodles.

Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft, so you won't have time to prepare the toppings at the end.

Boil the broth and add soy sauce, sake, salt and sesame oil. Let it simmer at very low heat until noodles are ready.

In boiling water in a pot, add baking soda (be careful, it may boil over), then add the fresh angel hair pasta.

Cook the pasta for 30 seconds, and strain. Immediately divide noodles into bowls and add soup onto noodles. Top with boiled eggs, bean sprouts, green onions and sliced pork.

Ramen is a very popular noodle soup in Japan. Ramen noodles are originally Chinese style noodles, but it’s been changed and improved over the years, and evolved to our own food. Here is my style of a Traditional Japanese Ramen Noodle Soup...

3 cloves garlic, minced

1 onion, chopped

3 tablespoons margarine

2 tablespoons all-purpose flour

3 (14 ounce) cans chicken broth

4 cups half-and-half

1 (10.75 ounce) can condensed cream of

chicken soup

1 cup fresh salsa

1 (15 ounce) can creamed corn

6 boneless, chicken breast halves -

cooked, skinned

2 teaspoons ground cumin

1 (1.27 ounce) packet dry fajita

seasoning

3 tablespoons chopped fresh cilantro

16 ounces tortilla chips

8 ounces shredded Monterey Jack

cheese

In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.

Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup.

Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

The Bomb Chicken Tortilla Soup

Authentic New England Clam Chowder

1 tablespoon butter

2 32oz containers of low-sodium chicken broth, clam juice

1 tspn cajun seasoning

1 28oz container of crushed tomatoes,

1/2 cup chopped green bell pepper

1/4 cup sliced green onions

5 clove garlic, minced

4 cups tomato-vegetable juice cocktail

2 (8 ounce) bottle clam juice

1/4 cup water

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1/4 teaspoon red pepper flakes

1 bay leaf

1/2 teaspoon salt

1/2 cup uncooked long-grain white rice

3/4 pound fresh shrimp, peeled and deveined

2 containers of lump crab meat

Hot pepper sauce to taste

Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt.

Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.

Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.

ROCKIN Cajun Shrimp Soup

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Do ahead: Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

26 - Garlic Lovers Soup

3 pounds plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 large or 4 small cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon (or more to taste) dried crushed red pepper
4 cups chicken or vegetable stock

Lid
4 1-inch slices from a large loaf of rye bread, whole wheat sourdough or bread of your choice (or 16 1-inch slices from a baguette), toasted until hard and lightly buttered on one side
1 tablespoon grated raw onion
1 cup coarsely grated cheddar (or more to taste)

Make soup: Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of Kosher salt). Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.

Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

Create cheddar lid: Preheat oven to 350. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet. Stir grated onion into the warm soup. (I love this last-minute suggestion of onion.) Float toast slice(s) in each bowl, buttered side up and divide grated cheese generously over top. (If you’re using a wide bowl, you might find that you want more cheese to create a thick, broiled lid.) Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges. If you’d like it even more bronzed on top, preheat your broiler and finish soups for a minute or two under it. Serve immediately.

Do ahead: Soup can be prepared one day ahead, and kept covered in the fridge. Rewarm before serving, or before finishing with cheddar crouton.

Roasted Tomato - Cheddar Soup

1 pound pork butt, cut into small cubes
1 1/2 quarts chicken stock
4 cups water
3 allspice berries

1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

3 bay leaves
1 tablespoon dried marjoram
1 cup sauerkraut, plus around 4 tablespoons juice
1 large potato, peeled and diced
2 carrots, minced
3 stalks celery, minced
1 small onion, diced
2 cups fresh cabbage, shredded thin

Place the pork in a medium stockpot with the chicken stock, water, allspice, bay leaves, and marjoram. Bring to a boil and then simmer on low heat for about 2 hours. Remove the pork and set aside on a plate to cool. Skim fat from stock, leaving a few “eyes” of fat for flavor.

Add sauerkraut and simmer for 20 minutes. Add potato and simmer for 5 minutes. Add the carrots, celery, onion, and cabbage and simmer for 20 minutes. Add the pork and simmer for 10 more minutes. Season with salt and pepper. Add sauerkraut juice.