The 10 Most Popular Soup Recipes of 2020

bonappetite ^ | 12/16/2020 | ali francis

[mylife]

During this objectively tough year, it’s perhaps no surprise we’ve been turning to soup—one of the most universally comforting dishes there is. As Virginia Woolf once said, “Soup is cuisine’s kindest course.” Beyond their ability to fortify the spirits, each one of these recipes is damn delicious too. We’re talking about a Taiwanese-style beef noodle soup laced with an entire Dutch oven’s worth of caramelized onions. A vegan(!) take on cream of mushroom so creamy, earthy, and silky you’ll wonder why the OG ever included dairy in the first place. And a brothy fish number bursting with jammy tomatoes and zippy lime. Here you’ll find this year’s 10 most popular soup recipes, starting with No. 1.

[mylife]

I am not a huge fan of the textural stuff but usually have the raw beef and the fatty beef

Sometimes they throw liver in there, save that for my bahn mi

[mylife]

:)

[TexasGator]

“Do you like your Pho with tendons and tripe or without? :)”

.... without.

[Liz]

This recipe is direct from the chef de cuisine at the posh Ritz Carlton Hotel.

Creamy Butternut Soup

ING 6 lbs Butternut Squash (peeled, deseeded and roasted) 2 Tb oil - coconut or high heat avocado or sunflower oil Tb butter tsp ground nutmeg ½ tsp. ground Cloves 1 cup yellow onion, diced 1 cup carrot, peeled and diced 1 cup celery, diced tsp ea k/salt, black pepper 3 minced gar/cl, 3 cups chicken stock (or veg stock) tsp brown sugar 4 cups h/cream (or use coconut milk)

Instructions Drizzle 1-2" peeled butternut chunks w/ tb oil then roast at 400 deg 25 min til fork tender. Heat a large stock pot, add remaining oil, butter; sauté/soften onions, celery, carrot, and garlic 5-7 min. S/p. Stir in chicken stock. Add roasted butternut squash. BTB, simmer 30 min, stirring occasionally

FINAL Blender puree batches very smooth. Or use immersion blender. Place back into pan. Add brown sugar, cream, stir well then bring to simmer. Adjust s/p.

SERVE with a sprinkle of grated nutmeg, few dashes of hot sauce for a bit of heat.

[mylife]

No menudo for you!

[DAC21]

No nutritional info on these soups, maybe I missed a link? Some look like keepers. I have been on an Atkins (more or less) diet for five weeks. 12 pounds down another 20-25 to go.

I have found some decent tasting, but pricey, low card bread, chips, and pasta products online (netrition.com) Mission makes some decent low carb Flour tortillas (lots of fiber to offset carbs for net value 4 per 9" Tortilla) Also they have a small corn tortilla were you are at 8 net carbs for two so crispy homemade Taco's are not off the menu. I miss Craft Beer the most, but the new Firestone Flyjack IPA which is 96 calories and 5 carbs keeps the cravings down a bit for the real thing.

[ZirconEncrustedTweezers]

I read this and thought to myself, since when does Mrs. Tweezers post on FR?

Seriously, we had mushroom barley soup for dinner the other night. With the cold weather we’ve had lately, it really hit the spot.

[mylife]

Laws “No” Mission tortillas?

[Secret Agent Man]

get some good containers and put things in portioned containers right away

you’ll throw out less

[Knocker]

You’ll learn not to cook too much if you adhere to a simple rule I learned from a Tahitian woman who lived on an island without benefit of modern refrigeration: what’s left over from last night’s supper is this morning’s breakfast.

[mylife]

I was lucky to have a real taqueria, I get the low carb thing but good ones have lard and its the only carb in the meal unless yer making like migas or tortilla soup, nachos or...

[P.O.E.]

Becoming a better cook has been the silver lining in this whole covid thing.

Made plenty of experiments, plenty of mistakes.

[READINABLUESTATE]

“Sometimes they throw liver in there, save that for my bahn mi”

Hmmm, never had a liver Bahn mi. I think I’ll look into that.

[mylife]

OMG! the Bahn Mi is the greATEST sub sangwich!

[mylife]

They spread Pate on there like mayo...

[mylife]

Jeese I just jacked my own thread...

[fella]

Nail Soup

A Jasper Fforde favorite;

“NAIL SOUP FAD SPREADS

The popularity of Nail Soup continues to spread across Reading this week with the news that Smileyburger has added Nailburger to its product list and the makers of Cup-A-Soup, Pot Noodle and Walkers Crisps are introducing “nail flavor” to their product lines. The tasty and healthy concoction that consists only of a nail and hot water has baffled nutritionists and scientists for some months. “It’s very odd, ” declared a leading food expert yesterday, “but the nutritional benefits of nail soup are indisputable—yet fly in the face of established scientific thought, which states that a nail and hot water should be no more nutritious than hot water with a nail in it, which isn’t nutritious at all. I have to admit it’s got us stumped. ” Despite the confusion of the scientific community, the tasty snack continues to find favor with young and old alike, many of whom have improved upon the original recipe with a few garnishings of their own, such as salt, pepper, potatoes, cabbages, leeks, carrots, lentils and chopped bacon.”

[mrsmith]

Hot water is the easiest soup to make.
And a great source of calcium here...

[reformedliberal]

After moving to a smaller house with only 1 small freezer and smaller fridge freezer than I’m used to, I worried I would not be able to do my usual cooking in quantity and freeze the rest.

Solution: I take a look at my freezer space and, if necessary, cut my recipe down. So now, I have 2 versions of sauce/soup/chili and that’s fine. I know I have the option of freezing flat in ziplocks, but I lack the space for a cookie sheet to allow this. 1/2 sheet pans are now on my to-get list.

I freeze in quart cylindrical containers, but for a single person, 2-cup rectangular containers take up less space.

Depending on space available, I try to have 2 different meals frozen for convenience. Most are liquids, but I also do pulled beef/pork/chicken and brisket. 1# ziplock packages fit into nooks and crannies. The brisket or pork is smoked and leftover smoked meat is great in a hot & sour soup (or add a few drops liquid smoke..or do both!). The chicken is done in neutral liquid, as you would for chicken soup, but then I can quickly simmer the thawed pulled chicken in a Mexican sauce (adobo or red enchilada) or, really use in anything that calls for shredded chicken.

Beef vegetable soup: 1st, slow cook 3# of beef, usually some form of round, including sirloin tip. I prefer to roast a rump roast, but it does shred well. Slow cook with 8 cups water that contain 2-3 T of Better Than Bouillon beef, one packet of dry ranch dressing mix, one packet of Italian dry dressing mix and one packet of McCormack Au jus dry mix. (recipe is called 3-packet pot roast or Mississippi pot roast and sometimes calls for any dry brown gravy mix. The Au Jus is my preference) Cook on High until liquid simmers, then on low 7-8 hours until beef shreds. Let sit to cool, shred beef and pack into 1# portions that include some jus. There will be 1 qt+ of broth left. This is a base for the soup. Over 1 qt, the excess is packed into a 2 cup container to be used for gravy in future.

Soup: 1 quart base, plus 1 quart packaged beef stock and another 2 cups of liquid(can be water with bouillon, V-8, tomato juice. or saved veggie liquid I keep in the freezer from canned veggies, or any combo of those. I usually wait until we’ve had at least one meal with the shredded beef and use leftovers to add to the soup. Bring to a boil, simmer 20 minutes and adjust seasonings to taste. If it is too strong, add a diced potato &/or some leftover or canned unseasoned navy beans/butter beans/pintos or up to 1 cup leftover, unseasoned small pasta. Continue to simmer, add 1 can tomatoes of choice (diced/stewed) and one package of steamable mixed veggies. If it needs body, add 1-2 TBS tomato paste. Gone too far in the other seasoning direction? Add 1/4 cup miso, or some Worcestershire, soy or tamari or whatever else you might have/prefer. Add up to 1 cup barley (the more barley added, the less liquid). Cover. Simmer 20 minutes. Let sit, covered, heat off as flavor develops. I serve w/biscuits (Pillsbury individually frozen biscuits in a bag are good for 1-2 people). and a salad. Makes 1 gallon and I freeze 3 quart containers. The original quart provides dinner for 2 and sometimes a lunch for one.

Lable the containers and you’ll always have something in the freezer if we’re locked down, SHTF or weather keeps you from the store or restaurant.

[mylife]

Beats sulfer soup.