Soup Recipes & Ideas

16 years ago

Hi Again Friends,

I thought we might share some soup recipes (my way of getting new canning recipes!)

I love all kinds of soups and many of my best ones are those that I just throw together what I have. With our abundance of tomatos, I was going to just can crushed tomatos then I remembered I had already froze greenbeans and corn and so decided to make vegetable tomato soup.

It's hard to decide what my favorite soup is but I will try.

I think my cream of broccoli soup is my most successful and the one friends ask me to make most often.

Cream of Broccoli Soup

2 bunches broccoli or 2 lbs broccoli crowns, chopped.

1 small-med onion

3 Tblsp butter

3Tblsp flour

16 oz heavy cream

16 oz chicken broth

16 oz half & half

1 tsp thyme

S & P

Steam broccoli till just tender, drain and set aside. Melt butter in soup pot, sprinkle flour on top of butter stirring quickly with a whisk to blend, making a rouge. Cook flour butter mixture for about 2 minutes over med low heat to cook flour taste away. Whisk in chicken broth, bring to gentle boil, lower heat to simmer and while whisking, slowly add half & half and heavy cream. Continue whisking to prevent scorching until mixture returns to a simmer. Simmer till thickens, add broccoli, thyme and salt & pepper to taste. If you like more thyme add it to taste preference. I prefer to taste the broccoli most with the thyme just complimenting the brocc.

Serve with crusty bread or rolls or in a french bread bowl. Last Christmas I made french bread to dough stage in my bread machine and made mini bread bowls serving this soup as a 1st course to dinner.

Looking forward to lots of recipes,

Susan in NC

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Comments (9)

dgkritch
16 years ago
You're not canning this are you???

Hope not! No dairy for canning.
It got me to thinking though.....

Can you can broccoli? If you wanted to use it for cream soups, the texture wouldn't matter, right?
The "cream" part could be done later, but what about just broccoli and maybe onion in chicken broth?

Susan, have you tried googling for canning recipes for soups?

KatieC's roasted garlic soup is fantastic!! I will buy tomatoes this year to can this if I don't get enough!!
I did mine in pints and could just grab a jar and take it to work with me. Here's the recipe:

Roasted Tomato Garlic Soup (2006, YUM!!! my note)
Recipe By :Katie C
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
cream -- to taste DO NOT CAN WITH CREAM.
Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

Note from Annie:
I didn't have a stick blender so I just put the veggies through my Foley food mill after roasting them. It worked great.

Deanna
susandonb
Original Author
16 years ago
Deanna,
I did know I can't can dairy stuff, I should have mentioned that. I thought the same thing, I will can the brocc with the stock and add the cream at serving time.

I also neglected to say in the recipe that I put the brocc and chicken stock through the food processor after the brocc is cooked then put back in the pan with the rouge and add creams. I always set aside some of the cooked brocc to add at the end for a few florets in the soup.

Your recipe sounds yummy, I am gonna try it tomorrow.

Thanks,
Susan
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dgkritch
16 years ago
Oh, no, not my recipe! KatieC's recipe!
Gotta give credit where due!! :+)

It's going to be awhile before I get tomatoes, I may have to take out the last bag of frozen ones if the withdrawals get too bad..... hee hee.

Deanna
ilene_in_neok
16 years ago
Susan, could your cream of broccoli soup be frozen? I'm looking for something that would replace those canned cream of soups that so many recipes call for. I had one that called for dry milk powder (not for canning but for freezing). I made up a batch of cream of mushroom and froze recipe-sized amounts in zip-lock bags. Results were disappointing because didn't compare in taste and the consistency got a little grainy. But if we're using cream & half and half that might make for a better freeze. Have you ever tried it? --Ilene
susandonb
Original Author
16 years ago
Ilene,
I wouldn't freeze with the cream or milk, but you could make it up to that point and freeze with the broth and veggies in it. When you want to use it, defrost the soup and make the rouge and add the creams, it really doesn't take long to put together.

Susan
jimster
16 years ago
How about this idea. Make a soup "base", being the solid ingredients minus the liquid (broth, cream, wine, water, etc.) and freeze the base in meal sized batches. At serving time only the liquid needs to be added and the soup heated.

This is not an original idea. It's done all the time with clam chowder. You can buy frozen chowder base at your favorite restaurant or fish market.

With that, I will suggest clam chowder as an idea. I can provide a recipe if necessary but they are not hard to find. Just keep it simple. No extraneous ingredients are needed or desired, just a lot of clams with their broth, onions and potatoes. Well, OK, a little roux for thickening is acceptable. Milk and cream (unsweetened condensed milk for yummy taste) are the liquids to be added later.

Yeah, I know I included a liquid (clam broth) in the base. Well, whatcha gonna do? It comes with the clams. And it's the most important flavor ingredient.

Jim
jimster
16 years ago
Hey! I just noticed Susan copied my idea in advance. How did she do that?

Jim
susandonb
Original Author
16 years ago
Jim, to be authentic clam chowder, I mean New England style, it should have some salt pork fried up first and started before the base. I usually just make really crisp bacon using very little of the bacon grease with the butter in the roux.

I havn't been able to make clam chowder in quite a while since I cant afford the price of clams here in NC. I refuse to use canned ones so I limit my own options. Sometimes I special order haddock at a local store and make fish chowder, something I grew up eating all the time in MA.

I have even cooked my haddock and froze in the broth then just defrosted adding to the rest of the chowder mixture.

I have also frozen my corn chowder complete with the dairy but I found that when I reheated the butter seprated from the cream. It didn't effect the taste just wasn't blended and as pleasing to the eye.

And as I have said here before, I am all about pretty and tasty food.

Susan
paulc_gardener
16 years ago
A few summers back, all my garden seem to be ready all at once. In a five gallon stainless pan I used cabbage, broccoli, cauliflower, green beans, carrots, potatoes, sweet corn, bell peppers, onions. For seasoning I used Summer Susage, slim jims, smoked bratwurst, all of which was made out of venison meat. Without salt or pepper, the meat was seasoning. Cooked in the oven for about 2 hours, stiring ocassionaly. Froze this in plastic quarts containers for the winter.

Soup Recipes & Ideas

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