While I sometimes enjoy soup in cold weather, I do not really eat it often. My favorites are my homemade loaded potato soup, my homemade broccoli cheddar soup and homemade chili. The first 2 are DELICIOUS but completely unhealthy. I love using my homegrown broccoli. I feel unjustifiably self sufficient when I do so. I do not know if chili counts as a soup or not.

Rhode island clam chowder. The chowder of the gods.

Matzo ball soup.

I have never met a soup that I didn't like, homemade of course! One of my favorites is Roasted Vegetable Soup that unfortunately is lengthy to make, but super delicious. A variety of vegetables are cubed and roasted in the oven first, then put into a pot and cooked with chicken broth. Orzo pasta and cream/evaporated milk are added next. Once I had some leftover kale, so I added that as well which gave it a wonderful texture. I also love my sister's chicken noodle soup but alas, mine never tastes as good.

We enjoy so many at our house...vegetable beef, corn and/or potato chowder, split pea with ham (Silver Palate’s!), chicken noodle, minestrone and on and on. I have a recipe for minestrone with meatballs and cheese tortellini that we like.

Today I made a pot of Chicken Pot Pie Soup. Very simple and I had all the ingredients. Will serve it with herb biscuits. Photo from online.

All of the soups from Ina G I’ve tried have been very good…Winter Minestrone, Cheddar Corn Chowder, Tomato With Grilled Cheese Croutons, Lentil Sausage, Tuscan White Bean…and more worth trying.

Matzoh ball soup the way my late husband made it; he was a fantastic cook. My DS makes it for us now, and it’s great too. I also really love gazpacho, any kind, but my absolute favorite is watermelon.

I love all soups except clam chowder and oyster stew.

My favorite soups are bad for my cholesterol. Laughing Cow soup, New England clam chowder, cream of chicken and wild rice (my standard lunch at Panera), cream of anything, French Onion (in private, I always have trouble eating it politely), and Campbell’s Tomato Soup made with 1/2 to a full can of milk and a small can of low-sodium V8. Minestrone is good, too. And the clear broth at Asian restaurants. I don’t know what it is but it sure is good.

And the one in my heart and memory::I spent a summer on a homestay program in northern France. The maman was a caterer, and one night dinner included a kind of pea soup with a dollop of crème fraiche from her cousin’s farm. ooh la la. Best soup ever.

I have a pot of green pea with ham on the stove top right now. Using the recipe on the back of the bag of peas, mainly. I also make a zuppa toscana from a copycat Olive Garden recipe. I like making soups, and need to find one or two new ones.

We love soup and don't consider it a winter food. We eat soup all year around. I do like (not love) clam chowder and will make it if I have a handful of dungeness crab to add. Must be fresh not previously frozen. The seafood market we frequent has won competitions with their recipe they have shared.

However, we have a neighbor who is quite vain about his chowder. His grandmothers recipe which he does not share under any circumstances. Give him a limit or two of fresh clams and we all eat clam chowder the next day.

I like all you mentioned. Also oxtail and barley, chicken and wild rice, ribolitta, albondigas (meatball) creamy tomato basil with a few chunks of roasted tomato floating.....really, I like them all. I can live without cioppino unless I can talk whoever is making it into leaving out the mussels. Mussels are not my favorite ( think its a texture thing).

I'm more of a salad lover because I prefer raw, crunchy vegetables and don't care much for stewed anything. It's a texture thing for me, I think.

One easy soup I like to make is a type of egg drop soup. I drop chicken boullion cubes into boiling water. Then I mix eggs with flour and dribble it in. You can make it thick or thin depending on how much flour is mixed in.

Panera's broccoli cheddar soup. New England clam chowder and tomato soup.

We love soup and especially in winter, soup is on the menu for lunch and sometimes dinner. I think Mulligatawny, which I discovered on my last hospitalisation, is the current favourite, but we also love homemade tomato soup (with or without bacon), cheddar corn chowder, fish chowder (with some of the fish smoked), minestrone, chicken and vegetable, cream of broccoli or zucchini with a dollop of pesto for added pop, curried pumpkin an coconut milk, homemade cream of mushroom, the list goes on. I usually make a huge pot and freeze the excess in portions for a quick ”POOF” meal.

At work during winter, the different departments take turns once a week to bring in homemade soup for a communal lunch. I always make a vegan minestrone-type soup which is very popular. I make it because I know there are quite a few vegetarians and vegans on the staff and I think it’s important to inclue everyone. No one misses the meat :-)

I enjoy soup year round and make a lot of different kinds. I often share with my sister but it is something I can also scale down for a single person with a tiny freezer :-) Some heavier ones like split pea, beef barley and borsch I tend to reserve for colder weather but my favorites include those as well as tomato bisque, avgolemono, minestrone, wonton, potato leek, French onion and one I found a recipe for in the newspaper years ago called Rusty Knife. It's a bean soup with spinach and smoked sausage.

I am not overly fond of single note cream soups so rarely bother with squash, broccoli, mushroom, etc. I also cheat and purchase wonderful soups in individual portions made in-store at my local grocer. Their offerings change daily.

We are big on soup and have it once a week for dinner. My garage freezer is a godsend, as is my 12 quart soup pot. I do a lot of bean soups:, variations on lentils, red lentils, barley, fava beans, a 17-bean mix that Goya makes. I make sweet potato corn chowder. I agree about the Rhode Island chowder. DH doesn't eat fish, so it's a no-go at home. I was at a restaurant called Baxter's in Cape Cod last week and ate a seafood bisque that may have been the most delicious thing ever. It was cream-based and had shrimp, scallops and big chunks of lobster.

morz8, there are probably many ways to make cioppino but down this way, I wouldn't describe what's found in restaurants to be soup. It's not soup with fish and seafood. Rather, it's a large bowl of fish and seafood with a small amount of highly seasoned tomato-based broth at the bottom of the bowl.

As for mussels, I'm sure for many their appeal may vary with the freshness and quality of the mussels and how they're prepared.

My favorite way is a classical preparation very common in France and Belgium called ' Moules marinière". This translates to mussels cooked the mariner or seafarer way. They're steamed over a broth of white wine, onion, garlic, and herbs. Liquid from the mussels as they cook drips into the broth to further flavor it. The mussels are served with the broth and with crusty French bread to dip into it. It's perhaps both of our favorite seafood dishes.

The Costcos in our area used to have bags of mussels from Puget Sound on Fridays, they don't seem to carry them anymore. I should check back. As with any seafood, absolute freshness is essential, as I know that you with your coastal life understand very well.

Oh, I do love soup! Lobster bisque is an all time favorite. Lentil soup, French onion, and leftover roast chicken leftover soup are also on my list. I love them all!

Thanks, good reminder. I love lobster bisque too. And, shrimp bisque is a reasonable facsimile.

A couple that I like but have never made-Italian Wedding Soup and Tomato soup. I plan to make Italian Wedding soup soon. A couple of years ago I received an Instapot (pressure cooker) as a gift. Very easy to whip up a batch of soup.

I love to make soup! I also love to eat soup!

My favorite one to make is roasted caulifower and leek in a chicken-based broth with heavy cream and topped with cheese.

I save and freeze all of my vegetable scraps and when I get enough of them, I boil them with herbs and spices then blend them with my immersion blender to make soup base for other soups throughout the year.

I love soups! My favorite is chicken noodle. I make so many and love them all. I could have them every night. My list of homemade soups is so long, but cream of broccoli, cream of mushroom, vegetable, are just some that I make. One of my fun soups to make is "clear out the fridge", where I use leftovers from the previous two nights and throw it all together to make a one of a kind creation. It's always a surprise and different.

For years weve hosted a Halloween party where I serve 3 different soups. Chili is often included. Very simple menu with various breads/rolls and appetizer-type sides. Desserts were always fun, but everyone loved the soups. This is one people always seem to like (from Bon Appetit long ago).

Black Bean and Kielbasa Chili

Note: Better if made 1-2 days ahead. You can sub other beans for some of the black, if preferred. I also like to add some corn (frozen is fine).

2 T. olive oil
1 1/2 to 2 pounds beef or turkey kielbasa, quartered lengthwise, then chopped into 1/2-inch pieces (or sausage of choice)
2 cups chopped onions
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
4 large cloves garlic, chopped
4 15-oz. cans black beans, drained
1 14-oz. can low-salt chicken broth
1 14-oz. can diced tomatoes in juice (or canned tomatoes with chiles)
3 T. chili powder
2 T. sugar
2 T. red wine vinegar
3 small bay leaves
1/2 T. dried oregano (or to taste)
1 tsp. cumin (or to taste)

Sour cream
Chopped green onion
Grated cheese

Heat olive oil in heavy pot over medium-high heat. Sauté kielbasa until beginning to brown, about 12 minutes. Transfer kielbasa to bowl with slotted spoon.
If necessary, add enough oil to pot to measure about 2 T. (or discard all but 2 T. of drippings). Add onions, peppers and garlic. Sauté until beginning to brown, about 10 minutes. Add beans, broth, tomatoes with juice, chili powder, sugar, vinegar, bay leaves, oregano and cumin. Bring to boil, stirring occasionally. Reduce heat to medium, cover, and simmer 30 minutes. Return kielbasa to pot. Reduce heat to low. Simmer, uncovered, until chili is thick, stirring occasionally, about 30-40 minutes. Season with salt and pepper, to taste. Serve with toppings of sour cream, chopped green onion, cheese and/or whatever you prefer.

I like most soups. If I'm making it, I usually do it in my crockpot. I also love the Panera Broccoli Cheddar soup. I can get it at Kroger. I always steam fresh broccoli and add it to the soup. Yum.

Chicken and wild rice, ham and bean, gumbo, veggie beef are at the top of my soup list.

“I also love the Panera Broccoli Cheddar soup.”

murraysmom, you reminded me of something DH brought home recently. It wasn’t bad for a quick lunch. I’m also a fan of their Unexpected Cheddar Cheese both in block form and spread.

Autumn is my favorite season and my family teases me because I tend to make a lot of soups now. My very favorite is New Mexico’s delicious Posole. I also make a fantastic French Onion Soup. Another favorite is chicken noodle soup with homemade noodles. I don’t make them myself, but I also love New England Clam Chowder and Lobster Bisque.

^^^Oh, Lynn, I can't stop thinking about the posole soup we had at one of my DH's students graduation party. It was so delicious and wish I could find a restaurant that would make it.

Well, you brought soup to my mind so I bought some chicken orzo soup at Trader Joe's today. It's good until the end of November, so I'm sure I'll enjoy it some cool and rainy day.

I love soups. Some favorites and the ones I make most at home include chicken noodle, chicken with orzo (or rice or other small pasta), vegetable, beef stew, shrimp gumbo, tomato (with tomatoes from our garden), chili, and a new one i made a week or so ago in the crock pot with sweet Italian sausage, butternut squash and carrots in a chicken broth with a little heavy cream added before serving. DH loved it. I don’t usually eat a lot of sausage but this was really good.

I also love French Onion, lobster bisque and clam chowder but have never made any of those. I used to like Panera’s butternut squash soup but haven’t been to Panera in a while so don’t know if it’s still the same.

It would be easier to list soups I don't like, which is practically none. My top 2 favs are She Crab & NE Clam Chowder.

I love French onion soup but rarely have it now as DH has developed a sensitivity to onions 😕 Just remembered another couple of favourites- Laksa (when I make it, it’s usually chicken) and Pho. I don’t have the patience to make pho, so I only have it from a Vietnamese restaurant.

Good reminders - I'll add Tom Kha and pho. With a leaning toward the Vietnamese Chinese chicken noodle variety.

Oh yes! Hot and Sour soup is delicious! My sis in law always orders Tom Yum Goong when we have Thai food and I like it but prefer to start off with our local restaurant’s awesome chicken satays.

I also like the simple Chicken and Sweet Corn soup, and make it at home as well.

Oh, yes! Hot and sour and Tom Yum Goong. I think the latter may actually be the cure for the common cold.

I like most soups except for cream of tomato - I just do not like cream and tomatoes together, but I do like a few other soups that have cream, such as New England clam chowder, which I have never made and only buy in seafood markets.

My favorite soup is seafood gumbo, and I do make this on a regular basis, although not as often as I used to. It always contains crab, shrimp, scallops, and okra - sometimes I add oysters or clams, but not always. I always make enough so that I can freeze leftovers in individual servings.

Second favorite is Vietnamese Crab Asparagus soup, and I often have this in restaurants, if it is on the menu, but it is very easy to make. I also make a lot of Japanese, Thai, and Chinese style soups, as they are easy also. My favorite Japanese soup is Shrimp Udon noodle, and I make then when I have fresh udon noodles. I always have shrimp in the freezer.

Other soups that I make frequently include chicken avgolemono, minestrone, lentil, pasta e fagioli, vichyssoise, pozole, and mushroom - which may contain barley or noodles and chicken.

We went to L'Atelier Café for lunch in downtown Palm Springs last Friday, and they had French onion soup on the menu, which I almost ordered, but I decided to have Crêpes Jambon Gruyère with a mesclun tomato salad. We were already downtown because I had to pick up some shoes with special inserts that my podiatrist had prescribed for me, and I am still getting used to them. We do not normally eat out, except after doctors' appointments..

I just made a pot of soup from stuff in my fridge and freezer, using two butternut squashes my friends gave me.

Butternut Squash

Tomatoes

Bell peppers (yellow & green)

Jalapeno pepper

Anaheim pepper

Onion

Celery

(roasted all of the above in the oven with olive oil, salt, pepper, garlic)

Put in a pot with a nubbin of ginger, veggie broth. Blended with my immersion blender.

Seasonings: cinnamon, cardamom, orange zest

It's sooo good!

In the Winter I make cheesy potato soup a lot. Pepper Pot is my favorite. Here's the recipe...yes...it has beef tripe in it...https://www.allrecipes.com/recipe/13136/authentic-pepper-pot-soup/

Today I am making sauerkraut soup. It's my first time. I hope it's as good as Reuban soup.

Another favorite I plan on making soon.

Tuscan White Bean Soup

I had Korean chicken noodle soup for dinner last night- it was delicious 😋 Good chicken broth with small chunks of juicy chicken, chewy thickish rice noodles, a sprinkle of raw spring onions and sesame seeds, and some shreded nori on top. It really hit the spot.

Made this again today per DH’s request. More like chili than soup…quick, easy, tasty. I added some Notes at the end.

Taco Soup

1 lb. ground beef
1 pkg. taco seasoning mix
3 T. Hidden Valley Ranch Seasoning
1 can whole kernel corn
1 can pinto beans
1 can red kidney or black beans
2 cans petite diced tomatoes
1 can Rotel tomatoes (I use the mild; up to you)

Place ground beef in a large pot/Dutch oven. Sprinkle with garlic salt, and cook until no longer pink. Drain meat of any fat.
Add taco seasoning mix and ranch seasoning mix to the ground beef; mix well.

Add corn, beans, tomatoes and simmer (with the lid on, stirring occasionally) for 45 minutes.

Serve with tortilla chips or corn chips. Optional toppings: shredded cheese, onions, cilantro, sour cream…your choice.

My Notes:
I cook some onion and garlic with the ground beef. I don’t add garlic salt (or any salt) due to the salt in the taco and ranch seasoning mixes. I do add some pepper. I don’t drain the corn or beans in this case.