What is it about soup that is so satisfying?
It must be the warmth, and how it simmers for so long so the flavors come together.
Or is it all about the bread bowl?
Soup nourishes us when we’re sick, it warms us on days when it’s icy and cold, and it always tastes better the second day.
Let’s share our favorite soup recipes.
For any kind of soup, don’t underestimate the impact of a garnish to add contrast, eye-appeal, and an embellishment of flavors.
Add a Finishing Touch
- Goldfish crackers or crumbled Saltines over tomato soup.
- Crumbled bacon, chives, and shredded cheddar over potato soup.
- Oversized croutons and melted cheese over french onion soup.
- Truffle oil over mushroom soup.
- A dollop of sour cream over tortilla soup.
- Oregano or basil over minestrone.
- A spoonful of pesto over vegetable soup.
My Best Soup Recipe
I can make a rich and savory New England Style Clam Chowder. I think it found it’s way to me from a spiral-bound Atlanta Junior League cookbook back in the 80’s.
We had it on special occasions, especially New Year’s and Christmas Eve. I made it for Doug when we were dating, when I wanted to impress him but I only knew how to cook a couple of meals.
Rachel’s New England Style Clam Chowder
I love this recipe. I hope you enjoy it.
- Chop and fry bacon 2 slices of bacon in a big skillet.
- Add 3 Tablespoons of butter to the bacon.
- Add 1 clove garlic, minced.
- Add 1 cup of each vegetable, chopped: onion, carrot, celery, and green pepper. Saute for a few minutes.
- Stir in 3 Tablespoons of flour.
- Add 3 cups of chicken stock, and let it cook for 10 minutes.
- Add 1 cup of potatoes, cubed.
- Add 1 teaspoon each of salt and pepper.
- Add a 10 ounce can of baby clams and juice and cook for 10 minutes.
- Make a roux with 2 Tablespoons butter and 2 Tablespoons flour, cooking it over low to medium heat and stirring so it doesn’t burn.
- Add 2 cups half and half to the roux and bring almost to a boil to make a cream sauce.
- Add parsley (3 Tablespoons fresh or 1 teaspoon dried).
- Combine both mixtures into one and store overnight in the refrigerator. Heat before serving. Enjoy!
You can share it in the comments, or share a link to a soup recipe you’ve found, or write about it in a blog post and share the link to it with us. I’m looking forward to having a new collection of recipes to try this season.