Soup Recipes

[Weedygarden]

They sound and look great!!

With the cold weather and all the snow, soup hits the spot!

 

[Weedygarden]

Wisconsin Style Beer Cheese Soup​

Rich and decadent and wonderful!

Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Servings4 servings
Calories650kcal
AuthorRecipeGirl.com (recipe shared from Great Basin Brewing Company)

INGREDIENTS​

SOUP BASE:​

• 1 tablespoon olive oil
• ½ cup finely chopped carrot
• ½ cup finely chopped celery
• ½ cup finely chopped onion
• 1 whole bratwurst sausage, thinly sliced
• 1½ cups any crisp pilsner style lager
• 1½ cups any fine German style lager, such as Marzen or Oktoberfest
• 2 cups chicken stock or broth
• 1 teaspoon paprika
• 1 teaspoon ground thyme
• 1 tablespoon Worcestershire sauce
• 1 cup heavy whipping cream

ROUX:​

• 2 tablespoons salted butter
• 2 tablespoons all purpose flour

THE CHEESE!​

• 1 cup shredded medium cheddar cheese

INSTRUCTIONS​

PREPARE THE SOUP BASE:​

• In a large saucepan, heat the oil over medium heat; sauté the carrots, celery, onion and sausage until the onions are translucent. Add the beer, chicken stock, paprika, thyme and Worcestershire sauce. Stir occasionally and bring to a boil. Turn the burner to low and add the cream.

PREPARE THE ROUX:​

• In a small saucepan, melt the butter. Whisk in about 2 tablespoons of flour to make a thick paste. Stir constantly over medium-heat until the mixture turns light brown and has a nut-like aroma.
• Add the roux to the saucepan one teaspoon at a time stirring continuously, until the soup has the consistency of a chowder. Finally, add the cheese a little at a time, stirring until it is dissolved.

NUTRITION​

Serving: 1serving | Calories: 650kcal | Carbohydrates: 21g | Protein: 17g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 731mg | Potassium: 511mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4327IU | Vitamin C: 4mg | Calcium: 289mg | Iron: 2mg

 

[BBLife]

BBLife's Clam Chowder

6 cans minced clams
4 cups diced potatoes
2 cups chopped onions
1/2 cup finely chopped celery
1/2 cup chopped bacon
1/2 teaspoon Texas Pete
1/2 tablespoon Worcestershire
Salt and Pepper to taste

Separate clams from juice (keep juice)
Put Potatoes, Clam Juice, Texas Pete, Worcestershire into a large pot and add 2 cups water. Bring to a boil and reduce to simmer.
In a skillet, Cook bacon until almost done then add minced clams and cook for 2 minutes on high
Add onions and celery and cook 3 minutes on high then place Clams, Bacon, Onions and Celery to pot with potatoes.
Simmer for 30 minutes.
Add water for desired consistency
Salt and Pepper to taste. Do not add salt until the end as it can be salty from the clams and bacon. Be sure to taste first!
Enjoy.

 

[Weedygarden]

https://www.quick-german-recipes.co...O8Oxc7fdhZHd068bz_R1xU8FeSulNH8LHsNNh0c97D35A​

Oma's Red Lentil Soup Recipe​

A hearty red lentil soup recipe, aka rote Linsensuppe, is so easy to make. Once cooked, the red lentils take on a reddish-golden color and taste similar to yellow split pea soup. It's a staple in winter, but is good all year round.

PREP TIME​ 5 minutes

COOK TIME​ 20 minutes

TOTAL TIME​ 25 minutes

INGREDIENTS:​

• 1 package (1 pound) red lentils, rinsed
• 8 cups water
• 2 - 3 vegetable bouillon cubes
• 1 onion, large dice
• 2 carrots, large dice
• 1 - 2 stalks celery, large dice
• 2 - 3 raw potatoes, large dice
• 1 pound (approx.) meat (such as smoked meat, kielbasa, sausage, ham, or wieners )
• salt, pepper

INSTRUCTIONS:​

1. Put rinsed lentils in large stock pot. Add water, bouillon cubes, onion, carrots, celery, potatoes, and meat.
2. Bring to boil. Cover and simmer for at least 20 minutes, stirring occasionally.
3. Season to taste.

NOTES/HINTS:​

• If soup is too thick, add extra water. If it's too thin, stir in some instant mashed potato flakes.
• You can adjust the quantities of potatoes, onions, carrots, celery, and onion to your taste.
• If you like, add some chopped garlic or garlic powder.
• Green (or brown) lentil soup is made the same way - you may need to add extra water. This will also take longer to cook - I usually simmer this for about one hour. Stir occasionally.

German Red Lentil Soup Recipe​

A hearty red lentil soup recipe, aka rote Linsensuppe, is so easy to make. Once cooked, the red lentils take on a reddish-golden color and taste similar to yellow split pea soup. It's a staple in winter, but is good all year round.

PREP TIME​ 10 minutes

COOK TIME​ 25 minutes

TOTAL TIME​ 35 minutes

SERVINGS:​

Makes 8 servings

INGREDIENTS:​

• 2 - 3 tablespoons olive oil
• 1 medium onion, diced
• 4 carrots, diced
• 4 stalks celery, diced
• 2 cloves garlic, crushed
• 8 cups water, hot or boiling
• 2 cups rinsed red lentils
• 3 bay leaves
• pinch curry powder
• Montreal Steak Spice (about 1 teaspoon)
• 1 tablespoon Vegeta* Food Seasoning
• smoked sausages or wieners (about 3 or 4)
• salt, pepper

INSTRUCTIONS:​

1. Heat the oil in a large saucepan. Sauté onions until translucent.
2. Add carrots, celery and garlic. Continue sautéing for several minutes.
3. Add hot water, lentils, bay leaves and pinch curry powder.
4. Bring to boil, reduce heat to a simmer, cover, and cook for about 20 minutes or until lentils are soft and veggies are tender.
5. Add sliced sausages or wieners. Simmer for a few minutes to heat the meat.
6. Season with salt, pepper and Montreal Steak Spice.
7. Remove bay leaves and serve.

 

[Weedygarden]

Amish Golden Stew Recipe (Slow Cooker & Stovetop):

Ingredients:
2 cups of cooked cubed ham
1/2 cups of peeled and sliced or cubed carrots
1/2 cup of diced onion
2 cups of peeled and cubed potatoes
10 ounces of frozen peas
2 cups of chicken broth
10.5 ounces of celery soup
10.75 ounces of cheddar cheese soup
Instructions for Slow Cooker:
1. Place the sliced or cubed carrots, cubed potatoes, diced onion, and pre-cooked cubed ham in the slow cooker.
2. Pour in the chicken broth to cover the ingredients. Adjust the amount of broth according to your preferred thickness.
3. Add the cheddar cheese soup and celery soup (or substitutes, if you prefer).
4. Stir all the ingredients together in the slow cooker until well combined.
5. Cover the slow cooker with its lid and set it to cook on LOW for 6-7 hours or HIGH for 3-4 hours. The cooking time may vary depending on your slow cooker.
6. About 30 minutes before the stew is done, stir in the frozen peas. Continue cooking until they are heated through.
7. Taste the stew and adjust the seasoning with salt and pepper if necessary.
8. Serve the Amish Golden Stew hot, garnished with some fresh herbs if desired.
Instructions for Stovetop:
1. Combine onions, carrots, potatoes, and ham in a large stockpot. Add 3 cups of chicken broth and simmer for 20-30 minutes until tender.
2. Stir in cream-based soups and peas. Adjust consistency with additional chicken broth if needed. Season with salt and pepper to taste.
3. Simmer for another 10-15 minutes until heated through.
4. Remove from heat, cool slightly, and enjoy!

 

[Tim Horton]

One thing I used to make when my kids were growing up was...
Road Kill Soup
Boil 1lb burger, crumble fine, skim the best you can.
A diced onion
In the same water boil short broken lengths of spaghetti (1-2") until almost done
Garlic, I liked it from the jar you keep in the fridge
Add a bag of frozen mixed veggies
Add a can of diced potatoes.. They keep there shape the best
Add beef soup base.... NOT bullion as it is too salty
Black pepper

The fisherman dinner by the cannery on the wharf in Vancouver ...spit... had the best smoked salmon eggs benedict and homemade clam chowder.... That is about the only thing I miss about Vancouver ....spit...

 

[Weedygarden]

https://fork-lore.com/2024/02/02/gr...jcAO-X0PQYgjfl0xb1IangqDjkfYtglKsl5pXMBZunw8A

Green Chicken Enchilada Soup​

INGREDIENTS:​

• 2 Tablespoons butter
• 1lb chicken breasts, chopped into bite sized pieces (I used rotisserie chicken)
• 1 large shallot or small onion, chopped
• salt and pepper
• 2 cloves garlic, pressed or minced
• 1/4 cup gluten free flour blend (could use AP flour if not GF)
• 3 cups chicken stock
• 1 cup milk, any kind
• 15oz can gluten free green enchilada sauce (I like Hatch brand)
• 4oz can chopped green chiles
• 2, 15oz cans great northern beans, drained and rinsed (I used 1 can white beans, 1 can black beans)
• 2 teaspoons cumin (I use 1 tsp.)
• 1 teaspoon dried oregano
• 8oz freshly shredded Monterey Jack cheese, plus more for topping
• Toppings: tortilla strips, shredded Monterey jack cheese, fresh cilantro, green onions, lime wedges, sour cream, green Tabasco sauce

DIRECTIONS:​

1. Melt butter in a large soup pot over medium-high heat. Add chopped chicken breasts and shallot/onion, season with salt and pepper, then saute until chicken is opaque, 4-5 minutes – chicken does not need to be entirely cooked through. Add garlic then saute until extremely fragrant, 1-2 minutes.
2. Sprinkle in flour then stir to combine and cook while stirring for 1 minute. Slowly stream in chicken broth while stirring until a smooth sauce has formed then pour in remaining chicken broth and milk. Add green enchilada sauce, canned chiles, beans, cumin, and dried oregano then turn heat up to bring soup to a bubble, stirring occasionally. Turn heat down to medium-low then simmer for 10 minutes, stirring and scraping the bottom of the pot occasionally.
3. Turn heat off then remove pot from hot burner, add half the cheese, and then stir until completely smooth. Add remaining cheese then stir until completely smooth. Let soup sit and thicken for 15 – 20 minutes then scoop into bowls and serve with toppings.

Recipe from IowaGirlEats

 

[sonya123]

here is some real German lentil soup:
( I have never even seen red lentils in a store there LOL, must be like "german chocolate cake" , not anything even remotely close to that in Germany)

regular brown lentils
carrot
leek
potato
onion , garlic
( I add celery but my mom didn't , they didn't have the green celery there only white roots)
chicken bouillon cube
salt pepper and a little vinegar
Sausage ( best with blood sausage but ok with kilbasa or hot dogs also)


I think they mixed up German soup and Indian dhal ( I just made some) there is definitely not any curry powder in ANY German food

Indian lentils:

red lentils or yellow Thor dal , boil with some tumeric until soft
fry some mustard and cumin seeds in oil, then add chopped onion and any kind of hot peppers ( I used jalopenos today) , plus garlic, after that cooks for a while, add chopped tomatoes. And fry until everything is sort of mush
then when the lentils are done, smash some of them, and add the tomato stuff, plus some salt and fresh cilantro
goes on rice or with bread

 

[Frodo]

Brisket stew
Smoke not bbq
Smoke a brisket and catch the drippings
Have your family shindig and enjoy your day

Make a gravy with the drippings

In a big pot
2 cups each of the trinity 1/4 cup Cajun seasoning
1/2” water. Cook the veggies down till soft
Add that to the gravy
Chop up the left over brisket
Add To the pot
Add beef stock to bring the volume of liquid up

Back burner. Simmer low after bring to a boil

Somewhere along the way. Add salt pepper garlic.

 

[Frodo]

Tacos
Thin cut steak in strips. Marinate overnight. Soy sauce, liquid smoke.
Pan fry. Quick flash cook

In a lg skillet. 2 cups each chopped trinity add taco seasonings or mcCormic garlic herb
Cook till tender
Add steak
Prepare flour tortillas ( heat em up)

Make your tacos

 

[sonya123]

But Frodo.....a taco is NOT a soup )

 

[shanrose]

Growing up with grandparents who were also farmer/ranchers, soup was common for lunch on chilly days. Please add your favorite recipes here, as I will be migrating some of mine from the old house. I may cross post some into the canning threads as well.

Tomato Soup to can
14 quarts tomatoes
7 medium onions
1 stalk celery
14 sprigs parsley
3 bay leaves

14 TBSP butter
14 TBSP flour
4 TBSP salt
8 TBSP sugar
2 tsp pepper (can omit)

Wash, cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes, cook until celery is soft. Put through sieve. Rub butter and flour to make a smooth paste. Add to boiling soup, stir to prevent burning. Add salt, sugar, and pepper. For smoother consistency, put through sieve again. Fill clean jars to 1/2 inch of top. Put on lids, screw band tight. Process in water bath 15 minutes.

I may make this without the roux (flour and butter) and add that when I open a jar to make soup.

That sounds good! Have you ever used an Insta-pot? I just ordered one because I want to make my own yogurt, but I saw some delicious meals that people on Amazon made with it.

 

[Frodo]

But Frodo.....a taco is NOT a soup )

I get tired of nothing but soup. Need variety
Besides. They say I have a problem following rules

 

[sonya123]

I think I am going to try this tomorrow
http://www.eatingwell.com/recipe/281244/stuffed-cabbage-soup/
stuffed cabbage soup

 

[Weedygarden]

This sounds good to me! They said it can be frozen.

https://iamhomesteader.com/cajun-potato-soup/?mibextid=ncKXMA

Cajun Potato Soup​

Cajun Potato Soup is made with andouille sausage, potatoes, vegetables, and a blend of Cajun spices, enriched with heavy cream and cheddar cheese for a spicy, creamy, and comforting soup! It's perfect for those looking to satisfy their taste buds with a zesty Cajun twist on a classic potato soup.

Prep Time20minutes mins
Cook Time45minutes mins
Total Time1hour hr 5minutes mins

Servings: 6 people

Calories: 490kcal

Author: Amanda Rettke--iamhomesteader.com

Ingredients​

Sausage​

• 1 tablespoon vegetable oil
• 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds

Vegetables​

• 1 large onion, diced (about 1 cup)
• ½ cup diced celery, about 1 rib
• ½ red bell pepper, seeded, diced
• 2 teaspoons garlic, minced

Soup​

• 1 teaspoon Cajun seasoning
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• 4 cups (960 g) chicken broth
• 4 large russet potatoes, peeled, cubed
• ½ cup (119 g) heavy whipping cream
• 1 cup (113 g) mild cheddar cheese, shredded
• parsley, chopped for garnish

Instructions​

Sausage​

• To a large pot and over medium heat, add the oil. Once hot, add the sausage and cook, stirring occasionally until browned, about 3-4 minutes. Remove the sausage from the pan and set aside on a plate or in a bowl while you prepare the rest of the soup.

Vegetables​

• To the same pot over medium heat, add the onion, celery, and bell pepper. Cook until softened, about 5-8 minutes. Add garlic and cook for 1 more minute.

Soup​

• To the pot, add Cajun seasoning, salt, pepper, paprika, cayenne pepper, chicken broth, and potatoes. Reduce heat. Simmer for 20-25 minutes, or until the potatoes are fork-tender.
• Return the sausage to the pot and add in heavy cream and shredded cheese. Let the soup simmer for an additional 5 minutes, or until everything is heated through and the cheese is melted.
• Garnish with parsley. Serve warm.

Nutrition​

Serving: 1portion | Calories: 490kcal

 

[Weedygarden]

I just went through this whole thread. We are going to be in the thirties over the weekend.

I bought a head of cauliflower and have some a large block of cheddar cheese in the fridge. Ever get an idea of what you want to make, but can't find a recipe that matches what you have in mind? That is me, after going through all of the soup recipes. I want a recipe for cauliflower soup with some onions, carrots, celery and creamy cheese. There are at least two other cauliflower soup recipes here, but this is more what I want, but with carrots and celery. I'll put carrots and celery in when the cauliflower is added.

I will likely freeze some meal sized portions of it.

https://www.allrecipes.com/recipe/283369/simple-cheesy-cauliflower-soup/

Simple Cheesy Cauliflower Soup
Simple, quick, and delicious cheesy cauliflower soup. Great comfort food that fills you up and warms you from the inside out! Serve with some warm, crusty bread on the side and you're set.

Submitted by annyf_82
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 8
Ingredients
1 tablespoon salted butter

1 medium onion, chopped

1 (32 fluid ounce) container chicken broth

1 medium head cauliflower, chopped into small florets

1 (16 ounce) package aged Cheddar cheese

5 cups milk

½ cup all-purpose flour

salt and ground black pepper to taste

Directions
Melt butter in a large pot over medium heat. Add onion; cook until softened, 3 to 5 minutes. Add chicken broth and cauliflower; bring to a boil.

Reduce heat slightly; simmer until cauliflower is tender, 20 to 30 minutes.

Meanwhile, grate Cheddar cheese. Whisk milk and flour together in a bowl.

When cauliflower is tender, slowly add milk-flour mixture, stirring until combined. Simmer until soup thickened, about 5 minutes.

Off heat, stir in Cheddar until melted and combined; season with salt and black pepper.

Cook's Note:
You can use broccoli instead of cauliflower, based on preference. Either way is tasty!

Nutrition Facts

Calories
371
Total Fat 23g Saturated Fat 15g Cholesterol 78mg Sodium 974mg Total Carbohydrate 19g Dietary Fiber 2g Total Sugars 10g Protein 22g Vitamin C 28mg Calcium 599mg Iron 1mg Potassium 484mg

 

[Weedygarden]

https://www.tasteofhome.com/recipes/portuguese-bean-soup/

Portuguese Bean Soup

This Portuguese bean soup recipe features Portuguese sausage along with kidney beans, potatoes, tomatoes, chicken broth, onions, garlic and celery, plus a lovely smoky flavor thanks to a ham hock. It's a deliciously hearty dish that's
wonderful on a chilly day.

Ingredients
1 pound dried kidney beans
1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup chopped celery
1 smoked ham hock
1 medium potato, chopped
12 ounces fully cooked Spanish chorizo links or Portuguese sausage, chopped
3 garlic cloves, minced
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
4 cups reduced-sodium chicken broth
1 can (32 ounces) whole tomatoes in puree
1/2 cup uncooked elbow macaroni
2 cups chopped cabbage or chopped kale

Directions

Rinse beans. Place in a large saucepan or Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 to 4 hours. Drain and rinse beans, discarding liquid.
1 In the same saucepan, heat oil over medium heat. Add onion, carrot and celery; cook 3-4 minutes or
until slightly soft. Add ham hock, soaked beans, potato, sausage, garlic, bay leaf, salt and pepper; cook
2-3 minutes. Stir in broth and tomatoes in puree; crush tomatoes with a wooden spoon. Bring to a
simmer. Cook, covered, 25-30 minutes.
2 Stir in macaroni and cabbage; cook, covered, another 10-15 minutes or until macaroni is cooked and
cabbage or kale is wilted. Remove ham hock and bay leaf; discard.

 

[Weedygarden]

https://www.tasteofhome.com/recipes/roasted-cauliflower-soup/print/

Another cauliflower soup recipe

Roasted Cauliflower Soup
Total Time Prep: 40 mins. Cook: 25 mins.

Light, flavorful and easy to make, this garlicky roasted cauliflower soup is the perfect low-calorie dish to enjoy during fall's cool, crisp days.

Ingredients

3 pounds cauliflower, trimmed and cut into florets
4 tablespoons olive oil, divided
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground nutmeg
4 cups reduced-sodium vegetable broth
1/4 cup heavy whipping cream
2 tablespoons minced fresh cilantro or parsley
Freshly cracked pepper, for topping

Directions

Preheat oven to 400°.
Place cauliflower florets on a greased 15x10x1-in. baking sheet.
Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until cauliflower is lightly caramelized, 35-40 minutes.
Heat remaining 2 tablespoons oil in a Dutch oven or stock pot to medium heat. Add onion; cook until tender, 4-5 minutes.
Stir in garlic, turmeric, paprika, cumin, nutmeg, and remaining 1-1/2 teaspoons salt and 1/4 teaspoon pepper.
Cook until fragrant, 30-60 seconds longer.
Add roasted cauliflower and vegetable stock; simmer until cauliflower is very tender, 15-20 minutes.
Stir in cream and parsley.
Puree using an immersion blender until desired consistency.
Serve soup in bowls with freshly cracked pepper, if desired.
Nutrition Facts
3/4 cup: 148 calories, 10g fat (3g saturated fat), 8mg cholesterol, 715mg sodium, 13g carbohydrate (5g sugars, 4g fiber), 4g protein.

 

[Weedygarden]

That sounds good! Have you ever used an Insta-pot? I just ordered one because I want to make my own yogurt, but I saw some delicious meals that people on Amazon made with it.

I don't own an Insta-pot. I bought one for my daughter during the pandemic and we were going to share it. Her stove where she was living was not good, so I never asked for a turn using it. Recently it was dropped and no longer working. I have been asking her about getting her another one.

 

[Weedygarden]

https://www.tasteofhome.com/recipes/sweet-potato-soup-2/

Sweet Potato Soup
Total Time
Prep: 10 min. Cook: 25 min.

Don't let the rich taste fool you—this sweet potato soup is surprisingly simple to make, transforming humble pantry ingredients into a nourishing and deeply satisfying meal in a bowl.

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
2 pounds sweet potatoes, peeled and cubed
4 cups reduced-sodium vegetable broth
1 teaspoon cider vinegar or balsamic vinegar, optional

Directions

In a Dutch oven or stock pot, heat oil to medium heat. Add onion; cook 4-5 minutes or until soft. Stir in garlic, salt, pepper, cumin, paprika and cayenne; cook one minute longer. Stir in sweet potatoes and broth; bring to a simmer.
Cook, covered, until sweet potatoes are tender, 15-20 minutes. Stir in vinegar, if desired. Use an immersion blender to puree soup until very smooth. Serve in bowls.
Nutrition Facts
1 cup: 144 calories, 4g fat (1g saturated fat), 0 cholesterol, 449mg sodium, 26g carbohydrate (11g sugars, 4g fiber), 2g protein.

 

[Weedygarden]

https://www.tasteofhome.com/recipes/cream-of-vegetable-soup-2/

Cream of Vegetable Soup
Total Time
Prep: 10 min. Cook: 25 min.

It's easy to get in your five-a-day when you have a cream of vegetable soup recipe that's as straightforward as this: saute, blend and enjoy! You can also easily adapt the recipe with your veggies of choice.

Ingredients

3 tablespoons butter
1 medium onion, chopped
1 medium zucchini, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/2 medium sweet potato, peeled and chopped
2 garlic cloves, minced
1-1/4 teaspoons salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
4 cups reduced-sodium chicken broth
1 bay leaf
1/2 cup heavy whipping cream
1 tablespoon sherry, optional

Directions

In a Dutch oven, melt butter over medium heat. Add onion, zucchini, carrot, celery and sweet potato; cook until tender, 12-15 minutes. Stir in garlic, salt, Italian seasoning and pepper; cook one minute longer. Slowly whisk in chicken broth, add bay leaf. Bring to a simmer until thickened, 8-10-5 minutes, stirring frequently. Add cream and if desired, sherry; simmer until heated through, another 4-5 minutes.
Discard bay leaf. Remove soup from heat; cool slightly. Process in batches in a blender until desired consistency; return to pan.
Nutrition Facts
1 cup: 124 calories, 10g fat (6g saturated fat), 28mg cholesterol, 705mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 3g protein.

 

[Weedygarden]

https://www.tasteofhome.com/recipes/red-lentil-soup/

Red Lentil Soup

Prep Time 15 min
Cook Time 30 min
Yield 6 servings

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 medium carrot, chopped
2 garlic cloves, minced
3 tablespoons tomato paste
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground turmeric
1/2 teaspoon pepper
1-1/2 cups dried red lentils, rinsed
6 cups reduced-sodium vegetable broth

1 can (15 ounces) crushed tomatoes
1 bay leaf
1/2 cup fresh cilantro leaves
1 tablespoon lemon juice

Directions

In a large saucepot, heat oil over medium heat. Add onion and carrot; cook and stir until tender, 4-5 minutes. Add garlic, salt, cumin, oregano, turmeric, pepper and tomato paste; cook 1 minute longer. Stir in lentils.

Gradually add stock, stirring to loosen browned bits from bottom of pan. Add tomatoes and bay leaf; bring to a simmer. Cook, covered, until lentils are soft, 15-20 minutes, stirring occasionally. Discard bay leaf, stir in cilantro and lemon juice.
Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan and heat through. If desired, garnish with additional cilantro leaves.