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Vegetable Soup Recipes

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Chilled Avocado-Tequila Soup In reply to
1/2 cup tightly packed fresh cilantro leaves
1 jalapeno pepper, stemmed, seeded and coarsely chopped
1/2 cup lemon juice
1/4 cup tequila
1 (15 ounce) can chicken broth, fat skimmed from top
2 ripe avocados (about 1 pound), peeled, pitted and coarsely chopped
1/2 teaspoon salt, or to taste
4 lemon wedges (optional)
1 small tomato (optional), cut into 1/4-inch dice
Place the cilantro and jalapeno in a blender or the work bowl of a food processor. Process until finely chopped, scraping down the sides of the bowl once or twice as necessary.
Add the lemon juice, tequila, chicken broth, avocados and salt, and process until smooth. Refrigerate the soup until it is well chilled, about 1 hour. (This soup can be refrigerated up to 6 hours until ready to serve.)
Ladle the soup into 6 serving bowls and garnish each bowl with a lemon wedge and a tablespoon or two of chopped tomato, if desired. You may also add a dollop of sour cream. Serve immediately.
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Chilled Cucumber Soup In reply to
4 cups peeled, seeded, chopped cucumber
2 cups water
2 cups plain yogurt
1 clove garlic
Several fresh mint leaves
1 tablespoon honey
1 1/2 to 2 teaspoons salt
1/4 teaspoon dill weed
Chopped scallions (for garnish)
Put all ingredients except scallions into blender and purée. Serve very cold. Garnish with chopped scallions or chives.
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Cold Cucumber Buttermilk Soup In reply to
1 cucumber, peeled and chopped
1 cup watercress (optional)
2 cups buttermilk
Fresh dill
Salt and pepper
Cut up the cucumber and add to food processor with the watercress until it is finely chopped. Thin with buttermilk. Season with dill, salt and pepper.
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Cold Cucumber-Walnut Soup In reply to
1 cup shelled walnuts
6 large cucumbers, peeled, seeded, and thinly chopped
2 large cloves garlic, minced
1 quart buttermilk
1 1/2 tablespoons finely minced dill
1 teaspoon salt
1/2 cup finely chopped scallions, including green tops
Juice of 1 lemon
1 1/2 cups plain nonfat yogurt
1/4 teaspoon white pepper
Place walnuts on a cookie sheet. Roast in a preheated 350°F oven for 15 to 20 minutes. When cool, rub walnuts between your palms to remove skins. Chop and set aside.
Mix remaining ingredients together. Put 1/2 to 2/3 of this mixture into a food processor and process until smooth. Return to original bowl. Add walnuts and mix well. Cover bowl and refrigerate at least 4 hours before serving.
Serves 6.
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Cold Yogurt Soup In reply to
1 large cucumber
2 cups Plain Yogurt
2 tablespoons vinegar
1 teaspoon salt
1 clove garlic, pressed, if desired
3 medium tomatoes
1/2 cup finely chopped onion or scallions
Peel cucumber and cut lengthwise into halves. Discard seeds. Cut into chunks. Combine in electric blender or food processor the cucumber, yogurt, vinegar, salt, garlic and onion. Blanch tomatoes; peel and chop. Can also substitute canned tomatoes. Stir tomatoes into yogurt mixture. Chill several hours or overnight and serve. Minced cucumber, onions, green pepper and tomatoes can be used as a garnish.
Makes approximately 4 servings.
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Cheese Soup In reply to
3 stalks celery, chopped
3 scallions, chopped
1/4 cup butter or margarine, melted
2 (10 3/4 ounce) cans condensed chicken broth
3 cups water
2 carrots, scraped and grated
2 cups (8 ounces) shredded American cheese
1/2 teaspoon dried parsley flakes
1/8 teaspoon pepper
Dash of hot sauce
1 (8 ounce) container sour cream
3 tablespoons sherry
Sauté celery and scallions in butter in a large Dutch oven until vegetables are tender. Add chicken broth, water and carrot, stirring well. Bring to a boil. Cover, reduce heat and simmer 30 minutes. Add potato soup and next 4 ingredients, stirring well. Simmer 15 minutes. Add sour cream and sherry; heat thoroughly.
Yields 2 1/2 quarts.
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Cream of Asparagus Soup In reply to
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 1/2 cups milk
2 cups chicken broth or stock
1/2 teaspoon Mrs. Dash (seasoned salt)
1 teaspoon onion powder or a small chopped onion
2 cup asparagus (puréed or chopped)
1 tablespoon lemon juice
Dash of ground nutmeg or mace

In a soup pot, melt and brown the butter and flour. Add salt, pepper and cayenne pepper. Add milk, chicken broth or stock, seasoned salt and onion powder or onion. Add rest of ingredients and stir until cooked.
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Cream of Greenbean Soup In reply to
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 1/2 cups milk
2 cups chicken broth or stock
1/2 teaspoon Mrs. Dash (seasoned salt)
1 teaspoon onion powder or a small chopped onion
1 1/2 cups green beans
1/2 teaspoon crushed savory

In a soup pot, melt and brown the butter and flour. Add salt, pepper and cayenne pepper. Add milk, chicken broth or stock, seasoned salt and onion powder or onion. Add rest of ingredients and stir until cooked
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Cream of Brocoli Soup In reply to
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 1/2 cups milk
2 cups chicken broth or stock
1/2 teaspoon Mrs. Dash (seasoned salt)
1 teaspoon onion powder or a small chopped onion
2 cups broccoli
1/2 teaspoon thyme
Dash of garlic powder
1 bay leaf
In a soup pot, melt and brown the butter and flour. Add salt, pepper and cayenne pepper. Add milk, chicken broth or stock, seasoned salt and onion powder or onion. Add rest of ingredients and stir until cooked
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Cream of Carrot Soup In reply to
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 1/2 cups milk
2 cups chicken broth or stock
1/2 teaspoon Mrs. Dash (seasoned salt)
1 teaspoon onion powder or a small chopped onion
1 cup carrots
1 tablespoon parsley
1/2 teaspoon basil

In a soup pot, melt and brown the butter and flour. Add salt, pepper and cayenne pepper. Add milk, chicken broth or stock, seasoned salt and onion powder or onion. Add rest of ingredients and stir until cooked
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Cream of Cauliflower In reply to
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 1/2 cups milk
2 cups chicken broth or stock
1/2 teaspoon Mrs. Dash (seasoned salt)
1 teaspoon onion powder or a small chopped onion
2 cups cauliflower
1/2 teaspoon curry powder

In a soup pot, melt and brown the butter and flour. Add salt, pepper and cayenne pepper. Add milk, chicken broth or stock, seasoned salt and onion powder or onion. Add rest of ingredients and stir until cooked
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Cream of Zuccini Soup In reply to
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 1/2 cups milk
2 cups chicken broth or stock
1/2 teaspoon Mrs. Dash (seasoned salt)
1 teaspoon onion powder or a small chopped onion
1 1/2 cups zucchini
Dash of nutmeg

In a soup pot, melt and brown the butter and flour. Add salt, pepper and cayenne pepper. Add milk, chicken broth or stock, seasoned salt and onion powder or onion. Add rest of ingredients and stir until cooked
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Cream of Mushroom Soup In reply to
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 1/2 cups milk
2 cups chicken broth or stock
1/2 teaspoon Mrs. Dash (seasoned salt)
1 teaspoon onion powder or a small chopped onion
1 1/2 cups mushrooms
Dash of nutmeg

In a soup pot, melt and brown the butter and flour. Add salt, pepper and cayenne pepper. Add milk, chicken broth or stock, seasoned salt and onion powder or onion. Add rest of ingredients and stir until cooked
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Cream of Celery Soup In reply to
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 1/2 cups milk
2 cups chicken broth or stock
1/2 teaspoon Mrs. Dash (seasoned salt)
1 teaspoon onion powder or a small chopped onion
1 cup cooked, drained, diced celery

Add a pinch celery seed and a pinch dry, canned parsley flakes.

In a soup pot, melt and brown the butter and flour. Add salt, pepper and cayenne pepper. Add milk, chicken broth or stock, seasoned salt and onion powder or onion. Add rest of ingredients and stir until cooked
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Cream of Cabbage Soup In reply to
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 1/2 cups milk
2 cups chicken broth or stock
1/2 teaspoon Mrs. Dash (seasoned salt)
1 teaspoon onion powder or a small chopped onion
Add 2 cups packaged supermarket slaw mixture cooked until tender in just enough water to cover. Drain well before adding to rest of mix.

In a soup pot, melt and brown the butter and flour. Add salt, pepper and cayenne pepper. Add milk, chicken broth or stock, seasoned salt and onion powder or onion. Add rest of ingredients and stir until cooked
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Cream of Potato Soup In reply to
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 1/2 cups milk
2 cups chicken broth or stock
1/2 teaspoon Mrs. Dash (seasoned salt)
1 teaspoon onion powder or a small chopped onion
Add 3 (16 ounce) cans sliced, drained potatoes, 1/2 (10 ounce) bottle Hormel real bacon pieces and a dash of Liquid Smoke

In a soup pot, melt and brown the butter and flour. Add salt, pepper and cayenne pepper. Add milk, chicken broth or stock, seasoned salt and onion powder or onion. Add rest of ingredients and stir until cooked
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Cream of Corn Soup In reply to
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 1/2 cups milk
2 cups chicken broth or stock
1/2 teaspoon Mrs. Dash (seasoned salt)
1 teaspoon onion powder or a small chopped onion
1 (14 ounce) can cream style corn, dash nutmeg and 1 teaspoon dry minced onion

In a soup pot, melt and brown the butter and flour. Add salt, pepper and cayenne pepper. Add milk, chicken broth or stock, seasoned salt and onion powder or onion. Add rest of ingredients and stir until cooked
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Cream of Tomato Soup In reply to
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 1/2 cups milk
2 cups chicken broth or stock
1/2 teaspoon Mrs. Dash (seasoned salt)
1 teaspoon onion powder or a small chopped onion
1 (15 ounce) can diced, undrained tomatoes and return to blender briefly just to smooth it out


In a soup pot, melt and brown the butter and flour. Add salt, pepper and cayenne pepper. Add milk, chicken broth or stock, seasoned salt and onion powder or onion. Add rest of ingredients and stir until cooked
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Cream of Onion Soup In reply to
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 1/2 cups milk
2 cups chicken broth or stock
1/2 teaspoon Mrs. Dash (seasoned salt)
1 teaspoon onion powder or a small chopped onion
1 envelope dry onion soup mix

In a soup pot, melt and brown the butter and flour. Add salt, pepper and cayenne pepper. Add milk, chicken broth or stock, seasoned salt and onion powder or onion. Add rest of ingredients and stir until cooked
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Cream of Artichoke Soup In reply to
1/4 cup butter
1/4 cup flour
8 cups well-seasoned chicken broth
1 cup evaporated milk or heavy cream
Salt and white pepper
1 package frozen artichoke hearts
1/2 teaspoon nutmeg
Dry sherry
Garlic croutons
Cook frozen artichoke hearts in salted water according to package instructions. Allow to cool in their cooking liquid and purée in blender with 1 or 2 cups of their cooking broth. Set aside.
In a Dutch oven, heat butter and add flour. Cook, stirring often, for 2 minutes, but do not let it brown. Slowly add 2 cups of the broth and the evaporated milk or cream. Cook until smooth, stirring often. Add remaining broth, then season to taste.
Strain puréed artichokes into chicken stock mixture and bring to a boil. Lower heat and simmer for 5 minutes, stirring often. Add nutmeg and correct the seasoning.
Serve laced with dry sherry and topped with fresh garlic croutons.
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Cream of Garbanzo Soup In reply to
2 tablespoons olive oil
1 onion, chopped
2 teaspoons minced garlic
1 carrot, thinly sliced
1/2 yellow bell pepper, chopped (may use another
color if yellow isn't available)
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon red pepper flakes (or more to taste)
7 cups water
2 tablespoons vegetarian chicken-style seasoning/broth
mix (I use McKay's brand)
1 (28-ounce) can garbanzo beans, rinsed and drained
1 cup fat-free half-and-half
2 teaspoons dried parsley
1 cup fine egg noodles (or favorite recipe dumplings)
In a large kettle, heat oil over medium-high heat; sauté the onions, stirring occasionally, until they are tender. Add the garlic, carrot, pepper, red pepper flakes, oregano and cumin; cook another 5 minutes, continuing to stir occasionally. Stir in the water, chicken-style seasoning and rinsed and drained chickpeas; reduce heat to medium-low, cover and cook for about 45 minutes, again stirring occasionally to prevent sticking.
Using a blender or food processor, puree half the soup until smooth (if preferred, just "pulse" off and on briefly two or three times so some bits of begetables and garbanzos remain); pour the pureed batch of soup temporarily into another container such as a heatproof pitcher. Puree the remaining half of the soup; return to the kettle, along with the earlier batch. Return the soup to the stove; bring to a slow boil. Stir in the noodles (or add favorite recipe dumplings); cover and cook for an additional 15 minutes, or until the noodles are tender (or dumplings are done).
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