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Soup is pretty much my favorite food group. (they added it, didn't they?)..... I have several different kinds in my freezer at any given time. I would love to see some recipes for some asian soups. I love pho, hot & sour soup, ramen... but I have a lot of trouble making these in a small apartment kitchen.

All time favorite: chicken soup with matzoh balls.

Same here, love soups!

My favorite? Can't decide. Love a nice barley and beef classic, minestrone (with proscuitto and real parmesan)and we probably make home made french onion soup once a week (with a splash of balsamic vinegar).

French onion soup is appealing because is so cheap to make. Onions, beef broth, balsamic vinegar, bread and cheese.You can cut the price by using a cheddar instead of gruyère..

We also love a very simple italian soup made with chicken broth, garlic and small round pasta (similar to the ones in Italian wedding soup) topped with a sprinkle of parmesan.

Then we can't forget the 'throw left-overs in' soup and the 'it's only veggies' soup (great when you overindulged on too much alfredo pasta the night before)!

Ahh soup.

... I better stop now.

I make soup at least once a week and am thrilled to see that February is Soup Month! From simple Broccoli Almond soup to delicious potato corn chowder with Sherry, soup is the perfect comfort food & I just love making it!

Could never say my favorite, but Carrot, Ginger, and Coriander permutations are almost always my favorite. And you can always jazz them up with coconut milk and curry paste, or sweet potatoes if you like.

Lentil soup - with a bit of bacon fat rendered to get the pot started.

Khao Soi - a northern Thai chicken coconut curry soup. I made a half-decent version of it once - I ought to try it again.

Oxtail soup - an easy way to get a nice beef-vegetable soup going.

I make soup a least once a week during cooler weather; mainly so I can freeze individual servings and store in the freezer at work (my freezer at home is too small!). Right now, I have four varieties in the freezer: lentil with Swiss chard, southwestern-style chicken and rice, faux minestrone and turkey chili.

You know, I ate so much soup last month (it was soooo cold here in Toronto during January) that I'm not sure I can muster much enthusiasm for soup month.

That said, I do have a few favs and I plan to make a Scotch Broth later this week with some lamb shanks I picked up in the frozen section this weekend.

BTW: here's a link to my favorite chicken broth trick:

http://danamccauley.wordpress.com/2009/01/21/discover-your-inner-baba/

i love all soups, but i have to agree with mangabanga - i fall flat with asian soups. i'd love to see recipes for pho, tom ka gai, tom yum, soba, etc.

i'd also like some info on storing soups. are all you who store soups in the freezer doing so in plastic? what about the health concerns surrounding the heating and freezing plastic?

Soup is the winter version of salad for me - I rarely have meat in mine. I've been making a super-easy pumpkin curry soup so much this winter I've gone through all the curry powder in the house.

i have been making soup once or twice a week for the last month or two. it is inexpensive and comforting.
i too would like help/info on making asian soups. is there ramen i can buy that hasn't already been cooked, like the stuff in the packs for 10 cents has? i'd love a good recipe for an asian broth. sometimes i buy mushroom broth, by either pacific foods or imagine, which isn't too bad but i want to know how to punch it up a bit. if i had a good ramen soup recipe we would eat it for lunch a couple of times a week!

http://threadtrace.wordpress.com

As a student, I am a BIG fan of soups. Nothing spares languishing veggies and bits of leftover dinner from the compost bin as deliciously as soup does.
As for a favourite soup? My mom's chinese-inspired Hot & Sour soup... or Arroz Caldo (sp?)... I've never seen it written, but it's a rice soup with ginger and chicken and well cooked (but not burnt) garlic bits sprinkled on top.... mmm....

I just tried an amazing orzo soup recipe with spinach, egg and tomatoes from 101 Cookbooks this past Friday -- it's definitely going to become a staple in my kitchen!

dianatakesabite.blogspot.com

yes -- I second that -- a really good pho. At home, there was a Halal Pho joint that had the best pho ever -- their soup bases were -- out of this world. And here in Geneva, there are no pho places...

Also, would love to find a nice clear (light) bean soup.

And a section focussing on garnishes to add to good clear soups -- beef or chicken. Tiny little liver dumplings, slivers of pancake made with stiffly beaten egg white, home made noodles, little gnochi (noky)...

I'm generally not all that in to soup. Not a fan of hot liquids for some reason. In November, though, I came across a recipe for leek and mushroom soup with thyme, all things I had in the fridge and needed to use up. It was fantastic and easy.

My mom's minestrone recipe is another favorite for when I'm in a soup mood.

Hooray for soup month! I cant' wait. Any good vegetarian soups will do!

I second Elvira - please don't forget the vegetarians! So many soup recipes call for chicken stock, and vegetable stock often can't be substituted.

I feel I'm wasting valuable kitchen time if I don't have a soup or a stock going in the Crockpot at least once a week. (The stocks end up in risotto as often as they become soup.) Another vegetarian here, too.

I've been eating a lot of crappy soup lately looking for a recipe or canned vegetarian vegetable soup as good as (or better) than Panera's. I think they use black magic to make their soups so good.

If anyone has suggestions, I'm all ears.

My all-time favorite soups are my Mom's Turkey Noodle (an annual post-Thanksgiving to-do) and my boyfriend's Mom's Butternut Squash Soup. Both are like a hug in a bowl. Sooo comforting and nourishing. Both made with love and have good depth of flavor that really take 'em to the next level. I know my fatal flaw when it comes to making soup is not giving myself enough time to let things meld...I get impatient and want it right away. Also, I eat soup (canned!) for work lunches most days and would like to replace that habit with homemade/frozen portions, so tips for that would be great!

another vegetarian here as well--but I often substitute vegetarian stock for chicken.

How strange, thehalfie, I was just about to look up a recipe for arroz caldo! Yum.

Here are my vegetarian soup techinques/ingredients that I use (not necessarily all at once):

Slow caramelization of onions, garlic (sometimes I roast the garlic), carrots etcetera.
Add some wine or sherry
Throw in a parmesan cheese rind
A little acid (vinegar or lemon)
A little miso paste
Anchovy Paste can be good too (tho not vegetarian)
Sugar - a tbsp to balance out the salt/savory flavor

I love soups! Generally, I like the chunkier ones... beef barley, corn chicken chowder, gumbo. There are a few restaurant ones I would love to be able to cook at home for a reasonable price (I hate paying 5 dollars for a bowl when I know I can make a pot for about the same amount). Cafe Express's Potato soup and Central Market's Chicken tamale chowder are to die for!

My favorite soup is whatever my dad happens to make and bring over to my house because he's still cooking like all of the kids live at home. Normally vegetable or chicken and rice. :)

Is that a STAUB dutch oven there in the photo, does anyone know?