What's you all-time favorite soup?

[WolfpackWife]

I'm not a huge soup person - I especially don't really like soups with chicken broth bases for some reason. I do, however, make a really good chicken tortilla soup (uses chicken broth, yes, but also a can of crushed tomatoes which I like so much more). I also recently had the most DELICIOUS creamy tomato basil soup but haven't found a recipe that works the way I want to it.

To that end - anyone have a creamy tomato basil soup recipe?

[alison]

Mmmmm. Ivar's clam chowder. Sadly, I won't be doing that any time soon.

I'm on a soup kick right now for health reasons. I've been making white bean chicken chili. It's great! I usually mix in some brown rice, and sprinkle cheese on top.

[spotty_dog]

Mmmmm. Ivar's clam chowder. Sadly, I won't be doing that any time soon.

Bah to stupid gallbladders!

I was thinking of this thread today and plotting to invent a non-dairy bisque. I have a pound or two of lobster mushrooms and people swear that in a bisque, you wouldn't know it from actual lobster. Sub almond milk for cream? Sounds sketchy but potentially doable.

[LadyFoot]

I was thinking of this thread today and plotting to invent a non-dairy bisque. I have a pound or two of lobster mushrooms and people swear that in a bisque, you wouldn't know it from actual lobster. Sub almond milk for cream? Sounds sketchy but potentially doable.

I think they make cream from coconut that's supposed to be pretty good in recipes? I can't remember. I was dairy-free for almost a year, and then when I got pregnant all my trouble with dairy mysteriously went away... I'm hoping it doesn't mysteriously come back after baby is born!

I love all things soup, but my favorite would have to be a lemony chicken noodle. Classic. Yum.

[scrub-jay]

There is an original soy creamer too. I use it in my coffee. For creamy soups, I've done tofutti sour cream or tofutti cream cheese.

[spotty_dog]

I totally did it, I made vegan lobster bisque.

It's freakin' tasty if I say so myself. The creamy/thickness comes from a little bit of rice and a touch of almond milk. Could have used more time with the immersion blender but I got lazy.

To that end - anyone have a creamy tomato basil soup recipe?

I've been thinking about this since you posted it in another thread. I'm no tomato soup expert but I could brainstorm with you if I knew what you liked about the one you had, and how the other recipes have failed to hold up to that standard?

[Vanquisher]

Vegan lobster bisque? I can't handle the blasphemy. What's your lobster substitute?

[spotty_dog]

Vegan lobster bisque? I can't handle the blasphemy. What's your lobster substitute?

I know! It's so totally offensive!

I made it with lobster mushrooms, which are surprisingly meaty and faintly seafoody.

[scrub-jay]

What's you all-time favorite soup?

I totally did it, I made vegan lobster bisque.

It's freakin' tasty if I say so myself. The creamy/thickness comes from a little bit of rice and a touch of almond milk. Could have used more time with the immersion blender but I got lazy.





I've been thinking about this since you posted it in another thread. I'm no tomato soup expert but I could brainstorm with you if I knew what you liked about the one you had, and how the other recipes have failed to hold up to that standard?

Recipe?!

I was thinking of trying with a smidge of tofutti cream cheese immersion blended (it works in my butternut squash soup). But we'd throw in lobster and probably use the Better than Bouillon Lobster Base I have for seafood soups.

[spotty_dog]

I sauteed the sliced lobster mushrooms in Earth Balance then added some diced carrot, celery, and onion and a sprinkle of salt. Once that was softened and starting to brown, I reserved a few of the prettiest mushroom slices and deglazed with a splash of white wine then added vegetable stock to cover the veggies, with a little water since I didn't want too much of that strong veggie broth flavor, a bay leaf and a tablespoon or two of white rice. I let that simmer long enough for the rice to cook, 20-25 minutes. Used the immersion blender to whizz it up -- should have turned into a smooth puree but as mentioned I didn't do it long enough. This was kind of gloppy at this stage, firm enough to stand up in a spoon, so I whisked in the unsweetened almond milk until it was more soupy and had that creamy texture. Heated over a low flame until it was warmed through, tasted for salt and pepper, returned the reserved mushrooms for garnish, and done! The almond flavor was almost undetectable but the brand I bought is thickened with tapioca which probably gave some body to the soup.

DH tasted it last night after work and declared it decent but bland, needed salt. I reheated it for lunch today, and it definitely gave off a shellfish-y aroma, and with that extra sprinkle of salt and some hot sauce it made mah tummy happy.

It's been a while since I've had nondairy cream cheese but doesn't it sometimes get a bit grainy when heated?

Edit: if you were going to do actual lobster and just needed the dairy-free, I was eyeing this recipe with lust while deciding how to make up my version. There's only a 1/2 c. cream so whatever creamy substitute you chose would probably work well: http://www.huffingtonpost.com/one-fo..._b_242686.html

[scrub-jay]

What's you all-time favorite soup?

That recipe also calls for butter, but I could use olive oil or Earth Balance.

I've used the tofutti brand cream cheese in my butternut squash soup. I add a few tablespoons at the end when I'm nearly finished immersion blending. It's still hot, but the fire is off. It doesn't seem to get grainy. I haven't experimented with some of the new tofu sour creams.