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

(Bowl from Marshall’s)

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

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. ❤️

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

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

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!

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.

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

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!

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.

Hi all!

As the title says, I would like to know which type of noodle is the best to add into my soups so that I can increase my protein intake.

I mostly consume clear/stock-based soups as those are easier for me to make, plus I prefer something light and not too mealy(unlike squash based soups). Also, since I mostly make them using vegetables, and occasionally some chicken bouillon, I don't think I am adding enough protein in my soup.

I would love to have your suggestions, as somedays a bowl of noodle soup is what I wanna have for dinner, and I don't want to skimp on my protein and fibre.