Simple Homemade Soups

Simple homemade soup recipes from Food Network Magazine

Photo By: Con Poulos

Photo By: Con Poulos

Photo By: Con Poulos

Photo By: Con Poulos

Photo By: Con Poulos

Photo By: Con Poulos

Photo By: Con Poulos

Squash and Sage Soup (No. 7)

Sauté 2 shallots with a pinch of thyme in butter until soft. Add salt, pepper, 2 pounds diced butternut squash and 5 cups chicken broth. Simmer until tender, then puree. Fry sage leaves in the butter. Replace 1 1/2 cups of the broth with apple cider; add nutmeg. Top with crème fraiche and the fried sage.

Spicy Tortilla Soup (No. 11)

Puree 2 seeded, soaked ancho chiles, 1 onion, 2 tomatoes and 2 garlic cloves; fry in oil. Add 6 cups chicken broth, 4 torn corn tortillas, some shredded cooked chicken and 1/2 cup cilantro; simmer until thick. Add salt; garnish with crisp tortilla strips, Mexican cheese, avocado, cilantro and lime juice.

Fish Chowder (No. 21)

Sauté 2 ounces chopped bacon; add 2 tablespoons butter, 2 sliced leeks and 2 teaspoons thyme. Add 4 cups chicken broth, 1 1/2 cups half-and-half, a bay leaf and 3 chopped potatoes. Add 1 pound white fish chunks and 1/2 pound flaked smoked trout during the last 5 minutes of cooking. Simmer until tender; top with chives.

Cheddar-Horseradish Soup (No. 29)

Sweat 2 each diced carrots and leeks in butter. Add cayenne, salt, 3 tablespoons flour and 2 tablespoons dry mustard; cook 2 minutes. Add 1 bottle beer, 1/4 cup horseradish, 3 cups water and a dash of Worcestershire; simmer until thick. Whisk in 2 cups half-and-half and 1 1/2 cups cheddar.

French Onion Soup (No. 30)

Cook 4 sliced onions and 2 thyme sprigs in butter, covered, 20 minutes. Uncover; cook 1 hour, or until caramelized, stirring occasionally. Add 6 cups beef broth; simmer 10 minutes. Add cognac, salt and pepper. Top with gruyère toasts.

Thai Coconut Soup (No. 36)

Sauté 3 sliced garlic cloves, 3 tablespoons grated ginger, 1/4 cup chopped lemongrass, 1 teaspoon each cumin and coriander, and a Thai chile in oil. Add 1 sliced raw chicken breast and 1 sliced onion; cook 5 minutes. Add shredded bok choy, 4 cups water, 1 can coconut milk, cilantro and 2 tablespoons fish sauce; simmer 8 minutes.

Beef Borscht (No. 42)

Sweat 1/2 head chopped cabbage and 2 each chopped celery stalks, leeks, carrots and parsnips in oil. Add thyme, 1 tablespoon tomato paste, a bay leaf and 10 cups beef broth; simmer 30 minutes. Add 4 diced roasted beets and 2 cups shredded cooked beef; simmer 15 minutes. Top with sour cream and dill.