stick with seasonal produce! how about celeriac leek or pho (check the Asian market for purple/Thai basil).

Mtn, the recipe you posted sounds delicious!

Another idea is do a tried and true soup recipe but roast the vegetables first. It adds a whole other dimension and is so good.

I had a ham bone w/ham in the freezer and made ham & potato soup today. The potatoes and carrots were roasted before adding with the rest to simmer. Best ever! One could add leeks.

I used this recipe but simmered the ham with bone a few hours the day before. This way you can just scoop off the fat from top the next day. I also used a little over 1/4 c of heavy cream.

https://cafedelites.com/ham-potato-soup/

Here is a recipe I love from a Montreal chef. Stefano Faita -for a French Canadian split peas soup

INGREDIENTS

1 tbsp. olive oil
2 tbsp. butter
1 onion, diced
2 carrots, diced
2 celery ribs, diced
2 leeks, diced (white and light green parts only)
2 garlic cloves, chopped
2 cups yellow split peas, rinsed (about 1 pound package)
3 savory or thyme sprigs
1 bay leaf
Freshly ground black pepper, to taste
1 leftover ham bone
2 cups diced ham
4 cups chicken stock, preferably unsalted or low sodium
4 to 6 cups water
Salt, to taste, if needed
Handful flat leaf parsley, chopped
Extra virgin olive oil, for garnishing (optional)
Parmesan Croutons or crusty bread, for serving

PREPARATION

Heat the olive oil and butter in a Dutch oven over medium heat. Add the onion, carrot, celery, leek and garlic and cook until soft, about 5 to 7 minutes.

Add split peas, savory, bay leaf, black pepper, ham bone, ham and stock. Add enough water to cover the ham bone. Bring to a boil. Reduce heat to low. Gently simmer, stirring occasionally, until split peas are tender, about 1 to 1 1/2 hours. If the soup is too thick, add some water or stock to loosen. Taste and season with salt, if needed.

Remove savory and bay leaf before serving. Stir in fresh parsley. If desired, serve with a drizzle with extra virgin olive oil and Parmesan Croutons or slices of crusty bread.

Yield: 8 servings.

Asparagus is in season here, and I often make a crab asparagus soup that I like a lot.

Here is the recipe that I made up for it:

2 pounds asparagus
6 stalks celery
1 onion
2 Serrano peppers (or one Habanero or cayenne chili)
4 cups water
1 tsp crab soup base
1 tsp lobster soup base
1 tsp Thai fish sauce
1/4 tsp chili paste or cayenne chili flakes (or to taste)
1 pound crab meat
Soy sauce to taste

Remove the tips from the asparagus and reserve. Coarsely chop the asparagus stems, celery, onion, and serrano peppers and put in a stock pan with the water. Bring to a boil and simmer covered for 45 minutes. Blend the mixture in a food processor or use a hand-held blender to purée. Strain the puréed mixture through a Chinaman’s cap into another soup pan or bowl and force as much purée through as possible, leaving the stringy pulp to
be discarded.

Return the liquid to the heat and add the soup base, fish sauce, and chili paste. You can substitute a dash of cayenne for the chili paste. Add the asparagus tips and simmer for about 3-5 minutes, but do not overcook the tips. Add the crab meat and remove from heat. Adjust seasonings with soy sauce and/or chili paste and serve immediately.

(from 2003 by Lars Theoderik)

Your linked recipe sounds very nice, but I concur with your concern about getting good yellow tomatoes. I like Tyler Florence’s Roasted Tomato Soup, it is very nice, I have served at luncheons. You can use cherry or grape tomatoes which are usually flavorful. Alternatively, I like Ina’s Mushroom soup

What about Tom Kha Gai? It's easy and delicious and you can leave the fish sauce out of part of it for you (I think you don't eat fish?). Serve with an Asian flavors salad - maybe with greens/cabbage, mandarin oranges, sesame dressing, etc.

Pft. I grow tomatoes and finally got bored and gave up on the yellow ones. Honestly, other than the color, you'd probably be fine with red ones. I haven't noticed dramatically different tomato flavor for the yellow ones other than they are milder. Canned much better than fresh here in the Midwest this time of year. I have on occasion seen yellow heirloom tomatoes in the stores but they were small ones.

A really good soup that is easy to put together is Alton Brown’s Christmas Soup. Just remember to soak the beans.

• 1 pound kielbasa (sliced 1/4-inch thick, on the bias)
• Vegetable oil (as needed)
• 8 cloves garlic (minced)
• 1 pound dried red kidney beans (soaked for at least 4 hours or overnight)
• 2 quarts chicken broth
• 1 pound red potatoes (cut into 1/2-inch cubes)
• 6 ounces fresh kale (washed, rinsed and torn into 1-inch pieces)
• 1/4 cup red wine vinegar
• 1/2 teaspoon black pepper (freshly ground)

PROCEDURE

1. Brown the kielbasa in a 7-quart Dutch oven and set over medium-low heat until it has rendered most of its fat, about 15 minutes. Remove the kielbasa from the pot and set aside. If you do not have a least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons.
2. Cook the garlic in the fat for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and chicken broth and cook, covered, for 45 minutes. After 45 minutes, stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.
3. Toss the kale into the pot, cover and cook for an additional 10 minutes, or just until it is tender, but not mushy.
4. Sprinkle with the vinegar and pepper and stir to combine. Return the kielbasa to the pot and cook just until heated through. Taste and adjust seasoning. Serve hot.

I had to look through my recipes for something a little different and found one more I really like...maybe risky if someone doesn't like beets, but it's gorgeous and tasty for a winter soup.

If I recall correctly, I roasted the beets to use in the soup and added more ginger/per the comments reviews. We thought it was great. I also saw a reference to Martha's roasted beet and garlic soup, but I haven't tried that one.

The New York Times recipe for Melissa Clark's Red Lentil soup with Lemon is superb, and worth making. In fact, all of her recipes are wonderful.

There are so many flavor components that I cannot imagine exactly what that soup might taste like in the end, and lamb generally isn't available here. I'd probably go the way of Emeril Lagasse's potato leek soup (the one with bacon and white wine) or something very different like the Williamsburg King's Arms Tavern peanut soup. :)

I will second Melissa Clarke’s Red Lentil Soup. I didn’t mention it because the OP seemed to exclude lentil soup mentions.

Tuscan kale and squash minestra with pasta is an absolutely delicious and healthy soup, and interesting enough for foodies to enjoy. Serve with crusty bread. We are having this for dinner tonight.

Boston Globe Tuscan Kale and Squash Minestra with Pasta

I just made sweet potato, coconut, lime soup with a bit of ginger in it. I loved it, but if someone else was cooking, I'd want the garlic soup funkyart posted above. It looks delicious and I love cream soups.

Two cups of tomatoes is a fair amount and with yellow tomatoes being slighter milder and less acidic than red tomatoes I would be wary of creating a change in flavour (and of colour). Some already find lamb a strong flavoured meat and that coupled with red tomatoes might be a little much.

That's a big part of the recipe that is being changed. I would try to find yellow tomatoes or wait.

Roasted chestnut cream soup is also very nice.

I love this recipe for Senegalese Peanut Stew with Spinach

Oh, funkyart, that is the best soup ever. I forgot about it. It is sublime.

I had a soup very similar to that at a special dinner. The chef made it for our group-- and it was never on the menu again. I am glad to hear it's as good as I imagined, Zalco. This is definitely going on my list to try over the holidays.

Mtn would you be able to share a link to your tortilla soup? I have never been pleased with my recipes.

Love mulligatawny. I make Vollstedt's with some pureed chick peas and those warm spices and apple. Yum.

I went looking to see if I'd already posted the recipe and came across this thread:

https://www.gardenweb.com/discussions/5539878/need-a-good-soup-recipe#n=44

For me, there are appetizer soups and there are entree soups. They are not necessarily interchangeable. Some soups are so hearty, that I would not want them as an appetizer, even in a small portion. Other soups, I suspect the cream of garlic above to be one, are delicious in small servings before the main course, but would not be good in a main course size serving either because they are too rich or because they are too strongly flavored.

Mtn, are you looking for an appetizer soup to go with an entree salad or are you looking for an entree soup to go with a side salad? Or are you looking for a soup at all? Was your inquiry more to get an opinion here of the soup recipe you posted?

Just thought of this wonderful soup, from Once upon a Chef, it's fabulous!

Indian Spiced Red Lentil and Chicken soup (like Mulligatawny) https://www.onceuponachef.com/recipes/indian-red-lentil-soup.html

I'm intrigued by the beet soup Olychick posted. It looks festive and interesting. But I love soup so all of these look good to me.

One of my favorites is a roasted leek and bacon soup. Because bacon makes everything taste good.

Beets are delish cold, but for me, hot beets like borscht? Yuck. Each to his/her own.

I was surprised on another soup thread how many didn't like butternut squash soup and to me it's so delish.

I was trying to remember the best "unusual" yet delicious soups I've ever made or eaten and this is probably one of the best soups I've ever had. Anyone who's ever made a trip to Duarte's in Pescadero, California, solely to have the soup will know what I mean. It's been probably 30 years since I went and I still remember it. I would probably use frozen artichoke hearts, because I'm lazy. Another for your consideration:
Duarte's Cream of Artichoke Soup

Chef John's Creamy Mushroom Soup is fabulous! I add less cream than the recipe calls for because the soup is rich enough without it.

I have bookmarked a couple of these recipes. Yum.

Cream of Mushroom soup is wonderful too...I have one that I believe uses some sherry with it.

Annie D that is so funny, because I have the opposite problem, I can't do cold beet soups. And I have no idea why because I like the same soup hot. In general I can't do cold soups for some reason. I have managed to find some gazpacho that I like, but that has been it. I have not had or tried a cold fruit soup but I would like to some time. I have the same problem with cold rice, other than in rice pudding I can't do cold rice salad. It seems so weird to me, because I can do cold barley and cold bulgur wheat but not cold rice. And I've tried to develop the taste too, and consider myself a relatively open minded person. My many tries with cold soups and rice have given me some appreciation for folks with other weird food dislikes.

Probably not 'gourmet', but when I tried this recipe, Sweet Potato Soup with Maple Croutons, everyone who has had some has loved it. I used a bit more syrup for the croutons.

I make a very similar soup to my3dogs and it is really good, A nice winter soup.

I also do one where the sweet potatoes and carrots are left whole and quinoa is added to the soup

I am behind schedule but will be back to post --- haven't chosen yet! Thanks all!

I think the lamb one you posted sounds amazing.

I make either watercress and Stilton or zucchini and Stilton soup as a starter every Christmas dinner. It is easy. I just sub in cut zucchini for the watercress if I am short on time. https://www.booths.co.uk/recipe/new-season-watercress-and-stilton-soup/

I hadn't thought about mulligatawny in a long time and, seeing as I have the chicken to make soup, I will. Here's the recipe from Maryana Vollstedt...

1 T veg oil; 1/2 T butter

1 c chopped carrots; 1/2 c chopped onion; 1 c chopped celery; 1 minced clove garlic; 3/4 c chopped green pepper; 1/2 c chopped peeled turnip; 1 granny smith apple, unpeeled, chopped

1 t curry powder; 1/4 t ground coriander; 1/4 t ground cloves; 1/4 t ground ginger; 1 t salt; ground pepper to taste

6 c chick stock/broth; 2 T corn starch; 1/3 c cold water

2 c cubed cooked chicken; 1-15 oz can chickpeas drained & rinsed

In large soup pot over med heat warm oil and butter. Add carrot and sauté or 2 min. Add rest of veggies & apple and sauté until tender, about 10 min longer. Add spices and cook stirring 1 min. Add stock and bring to a boil

In a small bowl mix cornstarch and water. Add to soup and stir until thickened, about 2 min. Add chicken. Purée beans with 1 c of stock from the soup... I use an immersion blender. Add to soup and mix well. Simmer uncovered until flavors blend, about 10 min or more.

Can be sprinkled with shredded coconut and/or can be served over cooked white rice for a heartier soup.

Kale and Quinoa Minestrone Soup (Vegan and GF)

INGREDIENTS

1 large yellow onion, diced (2 cups)

3 medium carrots, diced (1 1/2 cups)

2 stalks celery, diced (1 cup)

2 Tbsp olive oil

2 cups diced, fresh zucchini (from about 2 small)

2 cups green beans, cut into 1-inch segments

1 red bell pepper, diced3cloves garlic, minced

1 (32 oz) carton unsalted or low-sodium vegetable broth

1 (28 oz) can crushed tomatoes

3 cups water

3 1/2 Tbsp chopped fresh parsley

1 tsp dried rosemary, crushed

3/4 tsp dried thyme

1 1/2 tsp granulated sugar

Salt and freshly ground black pepper, to taste

3/4 cup dry quinoa

1 (15 oz) can cannellini beans, drained and rinsed

1 (15 oz) can chick peas, drained and rinsed (aka garbanzo beans)

2 (heaping) cups chopped fresh kale, thick ribs removed

1 Tbsp lemon juice

Shredded parmesan cheese, for garnish (omit or use vegan parmesan if making vegan)

1. In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and saute about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.

2.Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, granulated sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes.

3.Add in dry quinoa then cover and cook 15 - 20 minutes longer.

4.Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese.

Recipe Source: adapted slightly from Mind Body Green

NOTES from bbstx:

I was not concerned with the soup being vegan or GF; I used chicken broth.

I have an aversion to chickpeas; I omitted them.

I always rinse my quinoa well.

Okay, I can't stop thinking about funkyart's garlic soup. I'm going to try to make it and see if I can source some fresh pea shoots and fermented black garlic to add as garnish. The best cream of mushroom soup I've ever had, the chef used those two garnishes. The freshness of the pea shoots combined with the tang of the fermented black garlic took it straight to heavenly.

Has anyone made fermented black garlic? I don't think I've even seen it in the gourmet stores.

Funky, I hope you don't mind, I thought I would add another version of the soup you posted. This is a simpler recipe from the Tea & Cookies blog of old. It was my gateway into garlic soup. It is super easy and totally delicious.

http://www.wayofthepepper.com/2012/02/austrian-garlic-soup/

Daisychain, I like to experiment with fermentation, but I've never been adventurous enough to try black garlic because the conditions are too specific for what I can do. (I'd try it in my slow cooker but I don't trust leaving it plugged in that long.)

You can order black garlic online if you don't have a store near you that carries it. https://www.seriouseats.com/2010/09/spice-hunting-black-garlic-how-to-use.html

Thanks, feathers! I am not enough of a foodie to feel the need to make my own if I can order it. I will look at that link.

Umm, okay, there are too many choices here!

I decided on a late entrant, the stilton and watercress. I like making something my guests probably have not had and I know they all like blue cheeses. Plus it will go nicely with an apple and celeriac salad I want to make.

That said, we usually have a family soup and salad night one day a week. We often do take out soups from a local organic place that has wonderful stuff. But i can just easily make soup the day before. And now I have so many recipes to try!

Thank you all!

I just reread this thread and realized someone asked me for my tortilla soup recipe.

I use this recipe,below. For those who do not like black beans, I use carrot coins. I buy tortilla strips (the kind you put on salad) instead of making them. I use organic bone in, skin on breasts, to add more flavor to the stock (discarding bones and skin when I shred the cooked meat) Otherwise, I follow the recipe.

https://www.foodnetwork.com/recipes/chicken-tortilla-soup-recipe-1939403

PS best commercial broth ever:

🤣🤣🤣