Soup General - It's fall y'all

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I like a basic chicken noodle soup but if I want something heavier I'm a fan of tortellini soup:
cafedelites.com

Tortellini Soup (Slow Cooker)

Slow Cooker Creamy Tortellini Soup is pure comfort food, loaded with vegetables, Italian sausage and cheese tortellini! NO flour and NO heavy cream!
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Making split pea and/or lentil soup with a bunch of caramelized onions, carrots and a ham hock or ham bone is stupid easy and so much better than anything out of a can. Garlic, black pepper, white pepper, freshly milled celery seeds- keep mixing in a bit at a time and tasting until you like it. Just don't add salt, for God's sake. If it's not salty enough, just be patient until it's time to dice up the ham and re-add it to the pot. If it's still not salty enough, you didn't use enough ham. Also recommended that you use chicken broth in stead of water if you can, as well as some bacon grease for caramelizing those onions. Oh, and don't forget to add some drained parboiled wild rice if you want some pleasant texture.

Now I know what I'm cooking tomorrow.
 
Nonconsentual Pronouns said:
Making split pea and/or lentil soup with a bunch of caramelized onions, carrots and a ham hock or ham bone is stupid easy and so much better than anything out of a can. Garlic, black pepper, white pepper, freshly milled celery seeds- keep mixing in a bit at a time and tasting until you like it. Just don't add salt, for God's sake. If it's not salty enough, just be patient until it's time to dice up the ham and re-add it to the pot. If it's still not salty enough, you didn't use enough ham. Also recommended that you use chicken broth in stead of water if you can, as well as some bacon grease for caramelizing those onions. Oh, and don't forget to add some drained parboiled wild rice if you want some pleasant texture.

Now I know what I'm cooking tomorrow.
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Use cubed pork shoulder instead of the ham hock in your split pea. When you reheat it, it starts to break down so you have chunks of pork deliciousness throughout your soup.
 
im gonna go with the basic bitch answer, clam chowder or tomato soup.
french onion is overrated.
cheddar and broccoli made me sick.
gazpacho had too much minced raw garlic when i tried it.
chicken tortillia is alright.
minestrone is ok.

there was also this steak soup i had once. it tasted pretty good since the liquid was like 3/4's melted beef fat.
 
CapricornusRex said:
Use cubed pork shoulder instead of the ham hock in your split pea. When you reheat it, it starts to break down so you have chunks of pork deliciousness throughout your soup.
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I have supplemented with more pork for the added protein before, but I can't remember if it was shoulder. Odds are high that it was; I love getting deals on those big suckers, brining them and making great pork shoulder roasts. The leftover meat is grand for all kinds of things that need precooked meat.
 
Nonconsentual Pronouns said:
I have supplemented with more pork for the added protein before, but I can't remember if it was shoulder. Odds are high that it was; I love getting deals on those big suckers, brining them and making great pork shoulder roasts. The leftover meat is grand for all kinds of things that need precooked meat.
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I make sure to fry up the cubes so the outside has a dark crust on it so that the flavor holds in the split pea soup. Almost like carnitas.

I once accidentally left a pot of split pea soup on low overnight and it had shreds of pork throughout it all and the onions had sunk to the bottom and became so dark and caramelized I was shocked they didn't burn. Best soup I ever made and I have never been able to recreate the flavor it had.
 
Bisque has gotta be my favorite but I've never made it myself. Soon I'll probably have a go at making French onion because buying those frozen portions is kind of pricey.
 
CapricornusRex said:
I make sure to fry up the cubes so the outside has a dark crust on it so that the flavor holds in the split pea soup. Almost like carnitas.

I once accidentally left a pot of split pea soup on low overnight and it had shreds of pork throughout it all and the onions had sunk to the bottom and became so dark and caramelized I was shocked they didn't burn. Best soup I ever made and I have never been able to recreate the flavor it had.
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One trick I can suggest for pea soup is to take some fatback, put it in a smoker for a day or so prior to making the soup, then slice it up into very small pieces and add it to the soup, letting it render down and into the soup. It adds an amazing smoky rich pork flavor to the soup and makes it much better especially in cold weather
 
Something I purchased recently that has really upped my soup game is an immersion blender. Helps make a delicious potato soup, broccoli too.

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Now I want to learn to make soup too. Any tips?
 
Apparently pork lard soup is a thing. This has to be one of the most disgusting things i've ever seen in my life
 
I made this one the other day-- Kale and mushroom and chicken and wild rice.
Theyre kinda right the rice will absorb liquid as you even just let it sit so... idk I ended up adding like an extra 1/2 cup of cream and maybe an extra cup of broth , then strained it and it still doesnt look like enough, I still add water to my bowl. And having the stuff separate means the people you live with may 'nibble' it by just eating the stuff out of the dish since if you dont get a bowl and a serving it doesnt count. But it tastes pretty good, not that fancy though--essentially it tastes like something youd make out of Thanksgiving leftovers, I guess because of the sage and thyme, but it makes a lot and its pretty 'hearty'.
 
Easy chicken noodle soup.

Ingredients:
Chicken breast tenderloins
Carrots
Celery
Salt
Pepper
Better Than Bouillon Roasted Chicken stock
Better Than Bouillon Vegetable stock
Reames frozen egg noodles

Directions:
Plop your tenderloins in a pot of water.
Add in a generous amount of both types of BTB. Don't go too crazy though its very rich
Let the tendies boil for a while.
In the meantime skin your carrots, chop em up. Chop up the celery too.
Sweat that shit in some olive oil in a cast iron skillet. Add salt and pepper. If you don't use cast iron that is sad but the recipe will still work. Set it aside.
So your tendies are done, fish em out and set them aside to cool. Can't shred burning hot tendies.
Turn burner off or set to low.
Add in your frozen egg noodles now and let the shit sit on the turned off burner or low burner for a awhile. These will need a lil bit of cooking time if you are planning to serve immediately after cooking. If serving the next it don't really matter.
This is when I take out some of the broth and set it aside in case I got too much chicken and veg and there is a potential boil over mess.
After the tendies have cooled, they're super easy to smush and shred by hand. Remove the lil tab of gristle if your tendies came with such.
Add your set aside broth if needed
Add salt and pepper to taste.
I prefer this recipe prepared the day before.
 
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