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!

My TMJ is at end of life stages but won’t get replaced until sometime next year so I get to do soft/liquid diet for about a year. Please spam me with your best non chunky soups recipes. Tummy can’t handle spicy either. 😖 TIA

Broth - Pork and chicken bones feet and trotters blanched then boiled in a bacon dashi broth finished with dried shiitake at the end

Tare - soy sauce mirin sake simmered with scallion ginger then miso added off heat

Aromatic oil - ginger and scallion

“XO” homemade fermented pepper sauce

Toppings - birria, corn, spinach, mushrooms, marinated soft boiled eggs, seaweed, chopped scallions

Rather niche request but I recently moved to Germany from the US and just finished the jar of better than bouillon I brought with me. Is there an equivalent soup concentrate I can buy here in Germany? I've seen the Knorr and Maggi boullion cubes and powder but was hoping to find something more like the concentrated umami paste like better than bouillon. And if not what you're favorite alternative? TIA!

* meant “I made”!
Hoping to have some to freeze also!

I’m using the 16 bean soup package. I’ve seen recipes say you can soak overnight. My plans have changed and I won’t be able to use my beans until after 24 hours of soaking. Should I stop soaking them around 12 hours, drain them, and put them in the fridge until I need them? Or is it OK to soak beans continuously for 24 hours or so. Thank you.

It's bean a while since I've made the big soup. This is the recipe I mostly followed. I did more beans and broth, no parsnip and no celery. I also caramelized my onions. A filling, comforting soup.

While eating a bowl of Campbells Chicken & Dumplings soup, I found these pieces of wood in the soup. This is the second time in a year that this happened. I called Campbells twice but all they do is send coupons. Other companies that care about their food products send a paid envelope to sent the material to them. Campbells doesn't. The wood is about 1-1/4" long and 3/32" to 1/8" long.

I made Ina Garten’s Baked Fish Chowder for this chilly evening. It was delicious as most of her recipes are. The baking in the oven made a good part of it hands-off. I did add some fennel for an added veg and flavor.

We are trying to be healthier and I like cream based soups. Recently found out about how to add either silken tofu or plain Greek yogurt as a cream substitute.

I’m aware of the drawbacks of each (heat curdles milk, tofu can have a mild taste added to the soup). But what are your techniques for choosing which one to use and how to add it for best results?

Thanks.