Soup Recipe

[FastNFancy]

It's a lil chilly outside and I have a taste for some soup. Does anyone have a good recipe for soup?

[AllFiveAllTime]

3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese

1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown.
2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.
3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone.
5. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings.

[MissLandra]

this is my second favorite soup...(well, maybe third, my cheesy brocolli soup is oh so yummy too)

Roasted Yellow Pepper Soup

1 tablespoon olive oil
1 small carrot, peeled and finely diced
1/2 small sweet onion, minced
1 1/2 pound yellow and orange bell peppers, roasted, peeled, cut into small strips (or 12oz or 16oz bottle of roasted yellow peppers, drained)
1 baking potato (about 12 ounces) peeled and diced into 1/2-inch cubes
3 cups vegetable broth
Salt and pepper
2 tablespoons prepared pesto

In a 3-quart saucepan heat olive oil. Add carrots and onions and cook until soft. Add peppers and cook 2 minutes more. Add potatoes and stock and bring to a boil. Reduce heat and simmer until potatoes are cooked through and starting to fall apart, about 25 minutes. Season with salt and pepper, to taste.
Use a food processor or blender to puree soup. If necessary, return to pot and reheat. If you want, you can garnish each portion with 1 teaspoon of pesto. (personally i dont) and to tell you the truth, this is the type of soup that tastes better and better if you can wait until day two to eat it...(it's hard to hold off on it though!)

[FastNFancy]

MissLandra...I'm not too keen on those peppers...they are not my favorite...I only use them when I just have to. I might try it when I'm feeling experimental. Girl, what you ought to do is give up the recipe for that cheesy broccoli soup. I can eat broccoli every day of the week! ;D I never attempted to make the broccoli soup from scratch, I always get it from a restraunt in the building where I used to work. I would love to try making some from scratch!

[Blondie]

(((AFAT))))) & (((MissLandra)))))
Thank you both. I will be trying these. I like to try different dishes and these are pretty easy.

Peace....