My favorite is Vietnamese Crab Asparagus soup, which is what I make the most often, but I also like Japanese Shrimp Udon Noodle soup and Thai Tom Yum, and fortunately I have a Kaffir lime tree so that I can get fresh leaves for that. I generally use dried galangal, however.

For cold soups, I like Avocado soup and vichyssoise.

We very seldom have cold weather, and so I have to travel for that. In cold weather, I would like New England Clam Chowder.

I hope all goes well for your test!

I've learned that I take better to chicken soup popsicles than to bare broth. ;) I used to make a lot of soup. I'm out of the habit, but this week I'm hoping to try to replicate (close enough, since the ingredients were one off) the tomato and spring onion soup I made for the fava beans. It was soooo good. Three kinds of tomato, lots of cumin, plus other spices. I might veer away, however, and use a jalapeño which needs using rather than red pepper seeds.

So, something I learned awhile back, probably while my kitchen was being remodeled, was to eat cold, leftover (hot) soup. I mean, I've made great cold asparagus soup, and the occasional fruit soup, but I'm talking cold hot and sour soup, wonton soup, bisque, carrot, to chicken and corn soup (I need to make chicken and corn soup! It's been too long). Etc. For me, the mark of a truly well made dish is whether the leftovers are good cold out of the fridge, and starting with mid-remodel delivery from my favorite (healthy focus) Chinese restaurant, I've learned that it even applies to soup!

I got a lot of best soups, lol. It's dreary and raining today so made some chicken noodle soup. This thread got me thinking about it earlier :) Homemade stock (had a quart of jello in the fridge that needed using), dehydrated roasted chicken, dehydrated peas, fresh celery and carrot, herbs. The noodles are a micro-bowtie, Moderna. I like to get the micro-bowtie and the gear shapes for fun in soups on a day like today. It ends up pretty thick with stuff since the dehydrated things and uncooked pasta soak up a lot of the liquid.

The micro-bowtie is also a nice alternative to small shells in some pasta salads.

Good luck tomorrow. look for a yellow tomato gazpacho recipe made with some green grapes and basil. not all-out fruity but less acidic than the red stuff.

Lars, recipe please for the Vietnamese Crab soup! I have some lobster meat from claws and legs in the freezer. Think it would work instead of crab?

One of my favorites is called a stew but I think of it as soup. Brazilian Seafood Stew. I use canned tomatoes and more than are called for, because getting great tomatoes here except in the height of summer (when I don't usually make this soup) is difficult.
Brazilian Seafood Stew

I love soups....and make lots of soup that has no name...one of my better ones was called

Mom's purple Soup...consisted of ham bone and the meat clinging to it, red cabbage red onion, garlic of course and kidney beans...maybe celery....season with marjoram...salt ( just a little) and pepper.

I make a n onion soup with a chicken stock base. I like it better than one beef based.

My year round go to for breakfast is homemade chicken bone broth with fresh lemon juice. I make the broth almost every weekend except summer in the crockpot. I freeze in single serve canning jars to take to work. I love soups and stews!

New England style chowders are another favorite especially Haddock Chowder or Crab and Corn Chowder. My friends and family love my version of French Canadian Onion Soup but it is a multi-day project to make.

I save everything for soups and freeze until I have enough to make a batch. I save bones, veggies scraps, and veggie, meat, poultry and seafood juices; everything get tossed in the freezer.

Favorites are:

13 Bean Soup made with a left over ham bone (DD favorite)

Squash Soup with Sage Cream

French Canadian Onion Soup

Won Ton Soup

Harvest Curry Pork Soup

Chicken Lemon Soup (This is just chicken broth and fresh lemon juice with whatever I have on hand for vegetables added. I might add rice, pasta or whatever to bulk it up. Or I may serve it accompanied by homemade bread.)

Sausage Kale and Sweet Potato Soup

Mexican Chicken Soup

Chicken Rice Soup with Pecan Rice and Cilantro

Turkey Vegetable Risotto Soup

Turkey or Chicken Meatball Soup

Fresh Spinach Soup

Any New England style Chowder i.e. Fish, Corn, Clam, Crab, etc.

I just usually wing it with whatever I have on hand unless we are having a dinner party or DH or the kids have a special request.

Serious soup lover here, but I’ve gotten into a rut. Thanks for the inspiration!

Love making and eating soups. Not exactly hot soup weather here now. This is one I make when the temps are higher. So good with homegrown tomatoes.

Gazpacho with Herbs and Chiles

4 cups favorite tomato juice
1 red onion, finely chopped (about 2 cups)
1 cucumber, peeled, halved, seeded, finely chopped (about 1 1/2 cups)
1 red bell pepper, finely chopped (about 1 cup)
1 yellow bell pepper, finely chopped (about 1 cup)
2-3 tomatoes, seeded, finely chopped (1-2 cups)
1/4 cup red or white wine vinegar
1 1/2 T. chopped seeded jalapeño
1 T. chopped fresh basil
1 T. chopped fresh cilantro
1 T. chopped fresh parsley
1 garlic clove, minced
3/4 tsp. hot pepper sauce
Salt and pepper, to taste

Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead; keep refrigerated.) Taste for seasoning before serving.

My favorite is Crab Asparagus Soup. Here is my recipe from 2003

Crab Asparagus Soup

• 2 pounds asparagus
• 6 stalks celery
• 1 onion
• 2 Serrano chilies
• 4 cups water
• 1 tsp crab soup base
• 1 tsp lobster soup base
• 1 tsp Thai fish sauce
• 1/4 tsp chili paste (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 chilies 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 chinois or strainer 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. 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.

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Today I use different chilies, but the recipe is basically the same. Now I use one Habanero chili instead of two Serrano chilies, or dried chilies de arbol.

Thanks Lars!

I sure wish I lived near crab fisheries. I used to eat crab a bit more when I lived in DC, near MD. Not really something I can afford and not really much good crab available in the midwest.

Lars you reminded me of another soup I haven't had in years, Thai lemongrass soup. I used to get it at a small Thai restaurant when I lived in Grand Rapids MI. This was back when Thai food was not that common. Lemongrass doesn't really grow in the midwest so it's hard to come by, I don't eat that soup anymore. I do occasionally pass by a fancy farm market so I could splurge and get some lemongrass some time when I'm there and make it. I doubt my husband would like it though, he does not like lemon or sour flavors in food, or foreign foods generally . . .

I'm going to have to eat soup for a while, for my throat and gut which are kind of inflamed now from the procedure. I have sausage kale, and I plan on making chili, but maybe I'll branch out. I can make Avgolemono pretty easy with canned chicken soup with rice . . . it's not for purists, but hubs doesn't like it so I have to make it just for me.

Pretty soon it will be in the upper 80 and even 90s here so no more soup weather for a while . . .

My soup specialities are really stews, I think. I love New England clam chowder, but hubby doesn't, so I haven't made that in a really long time.

Way too hot here for soups or stews, and will be for quite some time.

It's 110° in Cathedral City, but feels like 102°. Here in Los Angeles, near the beach, it is 70.3° but feels like 70.6° because of the humidity. I'm pretty glad that I am in the cool weather now.

It's easy to grow lemongrass in L.A., and so I always have that on hand. It is common to find it in the grocery stores as well, and it is easy to find crab at the seafood markets.

For the Vietnamese crab soup, you can use canned crab and it will taste fine, since there was spicy ingredients in it, including the Thai fish sauce.

I also love NE clam chowder, but I've never made it. I frequently make seafood gumbo, however, which I like even better, but I generally only make that in the winter, such as it is.