Time To "Step Up"And Get On The Soup Box!

Our 20 Top-Rated Soups Give You Comfort By the Bowlful (recipes)

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"Soup therapy, anyone? There's something deeply comforting about soup."

"It starts from the time you fill your soup pot with ingredients and continues as your home starts filling with the warm aroma of simmering soup. And when you sink your spoon into a cozy bowl of homemade soup, it's like soup knows how to soothe you in the warmest and most filling way. Here are 20 of our all-time top-rated soups, just waiting to make your day a whole lot better."
 
Meanderer said:
Our 20 Top-Rated Soups Give You Comfort By the Bowlful (recipes)

iu


"Soup therapy, anyone? There's something deeply comforting about soup."

"It starts from the time you fill your soup pot with ingredients and continues as your home starts filling with the warm aroma of simmering soup. And when you sink your spoon into a cozy bowl of homemade soup, it's like soup knows how to soothe you in the warmest and most filling way. Here are 20 of our all-time top-rated soups, just waiting to make your day a whole lot better."
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This is a great collection. I've saved several. Thanks, Meanderer!
 
RadishRose said:
This is a great collection. I've saved several. Thanks, Meanderer!
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As have I! Allrecipes.com is my go-to online recipe resource. A few other sites might have a better recipe now and then, but Allrecipe's highly rated recipes are reliably good, especially because I read the tweaks and suggestions offered in the review section. Commenters have virtually always actually made these recipes, rather than wasting everyone's time with ridiculous comments so often seen on other recipe sites: "Ooh... this looks so good. I have to try it this week." And then they disappear without a follow-up post.

I don't get the point of doing that. Are they trying to flatter the person who posted the recipe?
 
Here is a cheap corn chowder soup recipe I don't think I've posted. Sorry if it's a repeat here. I'd never thought of adding cream style corn to potato soup which is basically what this is. I like Grandma Feral's channel.
 
StarSong said:
Have you made this, Remy?
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I've made it probably 3 times. I just added the can of cream corn and omitted the whole corn kernels. And I used the "better than bullion" vegetable that comes in jars as a base.

One thing I noticed, if you like the soup to be thick, don't add too much water while cooking the potatoes and onion. The can of cream corn seems to add liquid. I made some slight changes to the recipe but still really like it.
 
Remy said:
I've made it probably 3 times. I just added the can of cream corn and omitted the whole corn kernels. And I used the "better than bullion" vegetable that comes in jars as a base.

One thing I noticed, if you like the soup to be thick, don't add too much water while cooking the potatoes and onion. The can of cream corn seems to add liquid. I made some slight changes to the recipe but still really like it.
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Thanks. Good tips. This looks like a good recipe to try. I'd skip the bacon, for sure, and probably cut the corn kernels down by at least half.
 
I have a favorite soup that I make at least once a winter. It begins with diced onion, celery, green pepper, garlic (sauteed) then a can of black beans and a can of hot Rotel tomatoes. What's added depends on mood of the day. Sometimes nothing, sometimes rice, sometimes kielbasa sausage, whatever is in frig at moment. Seasoned to taste, topped with grated cheese and served with warm corn tortillas.
 
Beer Is The Secret Ingredient For Elevating Your Cozy Bowl Of Soup

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Bottle of beer pouring beer into a pot of stew © Static Media / Shutterstock


"As one of the oldest alcoholic beverages on earth, beer has evolved into a diverse art form that encompasses dozens of categories with countless variations. Whether you enjoy lagers, stouts, wheat beers, or ales, beers are a key part of drinking cultures. However, their flavor and consistency are also the perfect addition to a cozy bowl of soup or stew."

"Most beer consists of malted grain, yeast, and hops, offering a bitter-sweet, bread-like flavor and carbonated foundation along with the distinct flavors of the grain and any additional ingredients like citrus, coffee, or chocolate. Beer's complexity and rich mouthfeel will add depth of flavor and heartiness to any soup you plan on making."

"Plus, there's no trick or special technique to adding beer to soup; it's just a matter of cracking open a bottle and pouring a portion of it into your soup foundation, then stirring in your cream, broth, or other cooking liquid, and simmering. As beer heats and blends with the simmering pot of soup, it'll lose its carbonation and alcohol content, concentrating its rich flavor notes and thickening your soup." (READ MORE)
 
I finally lived to see it.....!
There are two things you don’t expect to see on the same label: “Pabst Blue Ribbon” and “soup.” But here we are.


"Campbell's recently launched bold new Chunky soup flavors in collaboration with Pabst Blue Ribbon (PBR), featuring Beer Cheese with Potatoes & Chorizo and Beef, Bacon & Beer Chili with Beans, capitalizing on hearty, nostalgic tastes with a malty beer infusion, available at Walmart. They've also expanded into new global and spicy options, including Homestyle Italian-Style Wedding Soup, Caribbean-Style Jerk Chicken, and other globally-inspired vegan and spicy soups, aiming for more vibrant, comforting, and diverse flavors."

 
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