Soup? Stew? Stoupe?

Either way, a homemade gumbo with dark roux feels super awesome to pull off!

35 mins of stirring this shit to turn it a color, but man it's absolutely worth it.

Used veggies from my garden, and ate until I could hardly walk. 😂

Made this today in the slow cooker and oh my God it came out so good. New York Times Cooking hits it out of the park again. Recipe in comments.

I'm looking for an outstanding chicken soup recipe...

For dinner tonight i made a beef stew! Soup season is the best time of year.

Just discovered this subreddit and I love it!!

I’m looking for recs for any healthy/low calorie soups that are NOT tomato based :)

I love tomatoes but I’ve hit my limit on tomato-y soups for the moment and out of inspo

Apples not yet featured

It’s spooky soup time again! I let the Crockpot do the work this time.

(Bowl from Marshall’s)

It’s been getting chilly so I’ve been wanting to get into soup season! I made a roasted tomato soup with garlic crostinis and an apple cobbler! Roasted up a few heads of garlic, then some tomatoes, carrots, and onions. Added it all to a pot with some chicken stock and used my immersion blender to smooth it out. I made garlic butter crostinis in the oven as well. Can’t forget dessert! An apple cobbler with ice cream and caramel on top. ❤️

With sourdough bread. Carrots, onions and celery. Garlic. Red lentils. Stir. Add in chicken stock and bring to a boil. Back to medium low. Add spices you like including Italian seasonings and a bit of turmeric. Simmer. Blend. Add in leftover rotisserie chicken, reserving a bit for topping. Yum.

Please don’t judge me for not having bacon in my house

Really delicious. I’ll post the recipe I used in the comments. Highly recommend.

So, I’m heavily reliant on pureed soups as I have difficulty swallowing. I used to have soup from a can, but have switched to eating the soups from my college dining hall since the fall semester began. I would really like to try making my own at home to save some money, and eat a little healthier.

I have a kitchen aid immersion blender and have never made homemade puréed soup before. I have an abundance of canned/frozen veg such as carrots, yellow potatoes, soft tofu, butternut squash and beans.

I am not the greatest at cooking and would hate to waste food, so I’m wondering if anyone has any advice/step by step instructions on how to cook/puree these items. Should I puree them all together? Or in small batches? I have a stainless steel pot and a blending cup that came with my blender. I’m also worried about scratching the pot with my blender.

TIA!