What's the best soup recipe ever?!

I have 2 that I love. One for winter and 1 for summer.
Pumpkin Soup
3/4 cup water
1 small onion, chopped
1 can (8 ounces) pumpkin puree
1 cup unsalted vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup fat-free milk
1/8 teaspoon freshly ground black pepper
1 green onion, green top only, chopped
Directions
In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook until tender, about 3 minutes. Don't let the onion dry out.
Add the remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.
Ladle into warmed individual bowls and garnish with black pepper and green onion tops. Serve immediately.

Three-Melon Soup
3 c Corsely chopped cantaloupe
3 c Corsely chopped honeydew
3 c Corsely chopped water melon
2 c Fresh orange juice
3 T Honey
2 c Dry champagne
1 c Whipping cream
Fresh mint leaves (garnish)
Melons should be RIPE.
Finely chop 1 1/2 cups each of cantaloupe, water and honeydew melons. Set aside.
Place remaining coarsely chopped melons in blender with orange juice, lime
juice and honey (this will only take a few seconds). Pour into large
bowl. Stir in champagne and reserved melon. Cover and refrigerate until
ready to serve.
Pour into iced bowls. Whip cream and use as garnish with fresh mint
leaves. Makes 6 to 8 servings

While I love lobster bisque, no one really has lobster stock laying around and Tom's soup will cost you about $30 (at least). Great recipe but for me, an everyday great soup is Cream of Butternut squash.
1 Med Butternut squash
1-2 cups of water
1 cup of cream
Salt - pepper
1-3 tbs of apple cider vinegar

Slice a butternut squash lengthwise and remove the seeds. microwave the squash until tender - about 10 minutes = let cool to the touch but it should still be warm.
spoon the flesh from half of the squash (no skin) into a blender and with the blender on high, add water so that the squash will blend freely. It may seize up after a little while so more water may be required.
Strain into a sauce pan and do the same for the other half of the squash.

Bring soup to a boil and turn it down to a simmer and simmer uncovered for about 15 minutes. Add cream ,stir - simmer for another 15 minutes.
Adjust seasoning (salt and pepper) and add your vinegar. Serve with the toasted seeds (put your oven on 250 and place the seeds on a sheet pan until toasted - 30 minutes) - You can also add a little Cinnamon or nutmeg or even a little brown sugar if you like, but I like it with very little added ingredients.

It's a great soup, not too hard to make and cheap (you can substitute veg stock for water, but I REALLY like the squash to stand on its own.

Good luck.

Lobster bisque

Ingredients
2 1-lb.lobsters, cooked
1 cup lobster stock
4 tablespoons clarified butter
1 tablespoon tomato paste
1 medium white onion, minced
1 bay leaf
1 carrot, small dice
1 sprig fresh thyme
1 teaspoon chopped garlic clove
1/4 cup brandy
1 stalk minced celery
2 cups heavy cream
2 tablespoons flour
1/4 teaspoon paprika
1/2 cup dry sherry
coarse salt
freshly ground black pepper

Method
Remove all meat and tamalley from lobster shell. Place in bowl and chill. Chop lobster shells as fine as possible. Heat a medium size saute pan until hot and add butter. As butter starts to smoke, add shells, reduce heat and cook shells for 1-2 minutes tossing the shell pie fragments frequently.

Add all the minced vegetables and garlic and cook for 5 more minutes. Slowly sprinkle in the flour and cook for another 2-3 minutes.

Transfer everything into a 2 quart saucepan and deglaze the sauté pan with the sherry adding everything to the saucepan. Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the tomato paste, thyme, bay leaf, and paprika.

Serve in warmed soup bowls.

Pretty much NOBODY believes this soup is as simple as it is.
It tastes like a hundred ingredients went in, it is SO creamy, rich, healthy.

Toppings are best with :chopped aragula and /or nori- the sheets of dried nori, you can get any good asian market. If I had my choice, I'd use both actually.
The other tip is to use seasalt, of flaked salt like Maldon. It's more $$ but worht it in every way.


5 lbs green zucchini, topped and tailed, diced ( not peeled)
4 cloves garlic

Big pan of water, boiling.

( you may add shrimp, chicken or veg broth cube to the water, not necessary.

Add the zuccnini and garlic and boil for 8 minutes, til squash are softish but not translucent.
You should be able to crush a dice between your finger and thumb when you press it- it should not be mushy.

Drain the zucchini and press a HEAVY weight on them in the colander- like a heavy pan- you want to get rid of as much of the water inside them as possible. Keep the garlic cloves amongst the zucchini

When fully squeezed and drained put in a blender and puree.

Pour into small warmed bowls. Top with a dollop of sour cream and swirl in gently.
Add salt, fresh black pepper, and crumbled nori, or chopped aragula.

This is the best soup I have ever encountered because it is so easy and delcious.

i bet you haven't heard of this. its a part of indian- chinese cuisine which was introduced by chinese immigrants in india. its called manchow soup
Ingredients
2 tbsp oil
2 tbsp chopped garlic (lehsun)
1 tbsp chopped ginger (adrak)
1/4 cup chopped spring onions
2 tsp chopped green chillies
1 sliced capsicum
1/4 cup shredded cabbage
1 carrot , cut into julienne
2 tbsp soy sauce
2 tsp vinegar
2 tsp red chilli sauce
salt to taste
freshly ground black peppercorns (kalimirch) powder
1/2 tsp m.s.g
1 tbsp cornflour dissolve in 1 tbsp water
3 cups vegetable stock

For The Serving
1 cup fried noodles

Method
Heat the oil in a pan, add the and garlic, ginger and green chilles and saute for a second.
Add the green spring onions and cook till soft.
Add the capsicum, cabbage and carrots and saute fo 2 minutes on high flame.
Add the soya sauce, vinegar, red chilli sauce, salt, pepper and m. S. G, saute for a second.
Add the stock and simmer for 5 to 7 minutes.
Gradually add the cornflour paste and continously stir it, so that no lumps remain.
Simmer for futher 5 minutes til the soup becomes little thick.
you can even add in garam masala to make it a bit more spicy :)

OMG this is the best soup I have ever had...Poblano Pepper Soup

Ingredients
6 poblano peppers
2 cups chicken broth
salt and pepper to taste
1/2 teaspoon ground nutmeg
2 cups milk
3 tablespoons margarine
1 tablespoon all-purpose flour
Directions
1.Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds.
2.In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.

My Taste Buds

This is my favorite soup recipe. It is so good and it is amazingly delicious
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French Onion Soup with a Gruyere and Thyme Crostini! Mmmmmmmm...

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