Type what you have

Ingredients

• ✓ onion
• olive oil
• curry powder
• sea salt
• zucchini
• chicken stock

Instructions

1. 1 Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

By NADO2003

Ingredients

• ✓ onion
• butter
• chicken broth
• tomato
• kale
• white bean

Instructions

1. 1 Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion.
2. 2 Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.

By Heidirs

Ingredients

• ✓ onion
• olive oil
• broccoli
• potato
• chicken broth
• stilton cheese

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture, 5 to 10 minutes.
2. 2 Pour in chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are tender, about 20 minutes. Remove from the heat and let cool slightly, about 5 minutes. Stir in cheese until melted.
3. 3 Purée soup with an immersion blender or use a blender or food processor.

By Ann Maksymiw

Ingredients

• ✓ onion
• vegetable oil
• split pea
• ham bone
• salt
• pepper

Instructions

1. 1 Heat oil in a medium pot, add onions and saute until tender. Stir in split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
2. 2 Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
3. 3 Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

By TEETOE

Ingredients

• ✓ onion
• butter
• all-purpose flour
• chicken broth
• milk
• cheddar cheese

Instructions

1. 1 Melt butter in a 3-quart saucepan over medium-high heat. Add onion and cook until tender, about 5 minutes. Stir in flour to make a roux. Add broth and cook, stirring constantly, until the mixture is slightly thickened. Add milk and cook until just boiling, stirring constantly.
2. 2 Working in batches, blend the soup in a blender until smooth.
3. 3 Return the soup to the saucepan and cook over medium heat until just boiling. Remove from the heat and whisk in cheese until melted.

By Maureen

Ingredients

• ✓ onion
• ground beef
• mixed vegetable
• tomato
• black pepper
• salt

Instructions

1. 1 In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.
2. 2 Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.

By Pam

Ingredients

• ✓ onion
• black-eyed pea
• ham
• carrot
• salt
• pepper

Instructions

1. 1 In a large pot with enough water to cover, soak the black-eyed peas 6 to 8 hours, or overnight.
2. 2 Stir ham, carrot, onion, salt, and pepper into the pot. Cover all ingredients with water, and bring to a boil. Reduce heat, and simmer 2 1/2 hours, or until black-eyed peas are tender. Stir occasionally and add water as necessary to keep ingredients covered.

By Jen Hamilton

Ingredients

• ✓ onion
• butter
• potato
• radish green
• chicken broth
• heavy cream
• radish

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in onion and sauté until tender. Stir in potatoes and radish greens, coating them with butter. Pour in chicken broth; bring to a boil. Reduce heat and simmer for 30 minutes.
2. 2 Allow soup mixture to cool slightly, then transfer to a blender. Blend until smooth.
3. 3 Return soup to the saucepan; stir in heavy cream until warmed through. Serve with radish slices.

By LAURA NASON

Ingredients

• ✓ onion
• chicken
• water
• celery
• carrot
• basil

Instructions

1. 1 Place chicken, water, celery, carrots, onion, and basil in a slow cooker.
2. 2 Cook on Low for 8 to 10 hours. Strain and discard vegetables. Chicken meat may be removed from bones and used in soup.

By Micki Stout

Ingredients

• ✓ onion
• delicata squash
• vegetable broth
• heavy cream
• butter
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. 2 In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
3. 3 Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. 4 Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

By Sue Haser

Ingredients

• ✓ onion
• tomato
• chicken broth
• butter
• white sugar
• baking soda
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomatoes, chicken broth, butter, sugar, onion, and baking soda in a large stock pot.
3. 3 Bring to a boil over medium-high heat; reduce heat to low and simmer for 30 minutes.
4. 4 Stir in cream until heated through.
5. 5 Serve and enjoy!

By Lee Ann

Ingredients

• ✓ onion
• baby portobello mushroom
• carrot
• celery
• salt
• bay leaf
• water

Instructions

1. 1 Combine mushrooms, onion, carrot, celery, salt, and bay leaf in a multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 30 minutes for the pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes.
3. 3 Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.

By Soup Loving Nicole

Ingredients

• ✓ onion
• ham bone
• ham
• garlic
• black pepper
• split pea
• carrot

Instructions

1. 1 Place ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer for 8 hours. Allow stock to cool, then strain and skim off any excess fat, discarding the bone and any cartilage. Return any ham meat to the pot, and bring the stock back to a boil until heated through.
2. 2 Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.

By Clinton C Wigen

Ingredients

• ✓ onion
• butter
• vegetable broth
• white wine
• salt
• pepper
• baguette
• mozzarella cheese

Instructions

1. 1 Melt butter in a large pot over medium heat. Saute onions until deep brown, about 20 minutes. Stir in broth and wine, using a wooden spoon to scrape the bottom of the pot. Season with salt and pepper. Cook until heated through.
2. 2 Preheat oven on broiler setting. Ladle soup into heatproof serving bowls. Top each bowl with a slice of bread, and sprinkle with cheese. Place under a hot broiler until cheese is melted and slightly browned.

By Zabocka

Ingredients

• ✓ onion
• navy bean
• water
• chicken stock
• margarine
• carrot
• bacon

Instructions

1. 1 Clean and sort beans. Place them in a large bowl with water to cover and soak for 3 hours.
2. 2 Combine beans and chicken stock in a large pot over medium heat and allow to simmer.
3. 3 Meanwhile, melt margarine in a large skillet over medium heat. Add carrots and onion and sauté until onion is caramelized, about 10 minutes. Add this mixture to the pot.
4. 4 Sauté bacon in the same skillet over medium-high heat until crisp, 10 to 15 minutes. Drain grease and add bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

By Patty Long

Ingredients

• ✓ onion
• olive oil
• beef broth
• lentil
• tomato sauce
• italian seasoning
• salt
• pepper

Instructions

1. 1 In a large saucepan over medium heat, combine the oil and onions and saute for 5 minutes, or until onions are tender. Add the broth and bring mixture to a boil.
2. 2 Add the lentils, sauce and seasoning. Reduce heat to low, cover and simmer for 45 minutes, or until lentils are tender. Salt and pepper to taste.

By Allrecipes Member

Ingredients

• ✓ onion
• olive oil
• garlic
• tomato
• cherry tomato
• vegetable broth
• bay leaf
• basil

Instructions

1. 1 Heat oil in a pot over low heat. Add onion; cook and stir until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium and add all of the tomatoes; cook and stir until they start to break down, about 5 minutes. Add vegetable broth, bay leaves, and one sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 20 to 30 minutes.
2. 2 Remove soup from heat and cool slightly. Remove bay leaves and basil.
3. 3 Puree soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves from remaining sprig.

By Karin50

Ingredients

• ✓ onion
• chicken broth
• chicken leg quarter
• sea salt
• ginger root
• bean thread
• green onion
• bok choy

Instructions

1. 1 Bring chicken broth, chicken, salt, and ginger to a boil in a large pot over high heat, then reduce heat to medium-low and simmer until chicken tender and no longer pink, about 35 minutes. Remove chicken; strain broth into a new pot. Discard remaining solids.
2. 2 Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles softened, about 30 minutes.
3. 3 Stir onion into broth; bring to a boil, then reduce heat to medium-low. Meanwhile, remove skin and bones from chicken; discard. Roughly chop chicken meat.
4. 4 After noodles sat 30 minutes, stir noodles, chicken, green onion, and bok choy into broth; simmer until noodles tender.

By Mama Smith

Ingredients

• ✓ onion
• potato
• celery
• chicken bouillon
• half-and-half
• bacon
• cream of mushroom soup
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes, onions, celery, and bouillon cubes in a large pot. Add enough water to cover all ingredients. Bring to a boil and simmer on medium heat for 15 minutes.
3. 3 Add half and half, bacon, cream of mushroom soup and stir until combined. Add cheese and stir until completely melted. Simmer on low until potatoes are cooked through and tender.
4. 4 Serve and enjoy!

By Elizabeth Goldsberry

Ingredients

• ✓ onion
• navy bean
• water
• ham
• potato
• carrot
• celery

Instructions

1. 1 Cover beans with several inches of cool water in a large container. Let soak, 6 hours to overnight.
2. 2 Drain beans and place into a slow cooker. Add enough water to cover, then mix in ham, potatoes, carrots, celery, and onion.
3. 3 Cover and cook on High for 3 1/2 hours. Switch to Low and continue cooking for at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

By RENEE R

Ingredients

• ✓ onion
• canola oil
• carrot
• ginger
• vegetable broth
• half-and-half
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook and stir onion until translucent and tender, about 5 minutes. Stir in carrots, ginger, and vegetable broth, and simmer for 20 minutes, or until carrots are tender. Remove from heat and allow to cool slightly.
2. 2 Transfer to a blender or food processor and blend until smooth. Return to soup pot, add half and half, and heat until warmed through. Season with salt and pepper, and serve.

By Doug Matthews

Ingredients

• ✓ onion
• butter
• celery
• chicken broth
• broccoli floret
• all-purpose flour
• milk
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 2 tablespoons butter in a medium stock pot over medium heat. Saute onion and celery until tender.
3. 3 Add broccoli and broth, cover, and simmer for 10 minutes.
4. 4 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.
5. 5 Melt 3 tablespoons butter in a small saucepan over medium to medium-low heat; stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
6. 6 Serve hot and enjoy!

By Jessie A

Ingredients

• ✓ onion
• butter
• zucchini
• garlic
• vegetable broth
• water
• heavy cream
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until tender, about 5 minutes. Add zucchini and garlic; continue to cook and stir another 2 to 3 minutes.
2. 2 Pour vegetable broth and water into the skillet; bring to a boil, reduce heat to low, and cook mixture at a simmer for 10 minutes. Stir cream into the broth mixture; season with pepper. Cook until heated through, 2 to 3 minutes.

By MG

Ingredients

• ✓ onion
• delicata squash
• butter
• vegetable broth
• greek yogurt
• nutmeg
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Put squash halves into a large baking dish with cut-sides down. Pour enough water into the dish so the bottom 1/8-inch of the squash is submerged. Cover the baking dish with aluminum foil.
3. 3 Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
4. 4 Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
5. 5 Scrape the delicata squash flesh from the skin; add to the saucepan along with vegetable broth and yogurt. Stir the mixture until the squash and yogurt smoothly mix into the liquid. Bring to a simmer and cook until thickened, about 25 minutes.
6. 6 Pour mixture from saucepan into a blender no more than half-full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth and pour into a serving tureen. Season with salt and pepper to serve.

By Stella

Ingredients

• ✓ onion
• chicken breast
• water
• cream of mushroom soup
• celery
• carrot
• baby bell pepper
• onion soup mix

Instructions

1. 1 Mix together chicken, water, condensed soup, onion, celery, carrots, baby bell peppers, and onion soup mix in a slow cooker until well combined.
2. 2 Cook on Low for 6 to 8 hours. Shred chicken using 2 forks and stir soup well before serving.

By Tara Harrison

Ingredients

• ✓ onion
• ground beef
• corn kernel
• pinto bean
• tomato
• green chile pepper
• serrano pepper
• taco seasoning mix
• ranch dressing mix
• water

Instructions

1. 1 Cook and stir ground beef in a large pot over medium heat until crumbly and browned, 5 to 7 minutes. Stir in onion and cook for 2 to 3 minutes more. Drain and discard grease.
2. 2 Stir corn, pinto beans, diced tomatoes with green chiles, serrano peppers, taco seasoning, and ranch dressing mix into beef-onion mixture. Fill the pot with water to come within 2 inches of the top.
3. 3 Bring to a boil and cook for 30 minutes, stirring occasionally. Reduce heat and simmer for 30 minutes more.

By Ben Neel

Ingredients

• ✓ onion
• butter
• potato
• broccoli
• chicken broth
• salt
• black pepper
• heavy cream

Instructions

1. 1 Melt butter in a saucepan; do not brown. Add onion, potato, and broccoli; toss to coat with butter. Press parchment paper over the vegetables; this is called "sweating" and adds better flavor. Cover the pan and simmer very gently until vegetables have softened; do not brown.
2. 2 Remove and discard the parchment paper. Add chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are soft.
3. 3 Purée with an immersion blender until smooth. Add salt, pepper, and cream. Simmer gently until heated through; do not boil or cream will curdle.

By Elizabeth Zyla

Ingredients

• ✓ onion
• andouille sausage
• butter
• pumpkin puree
• thyme
• chicken stock
• brown sugar
• praline liqueur
• heavy cream

Instructions

1. 1 Heat 2 tablespoons butter in a medium skillet over medium heat; add diced sausage and cook for 5 minutes. Add onion; cook until tender. Add pumpkin and thyme and cook for 5 minutes.
2. 2 Add broth, brown sugar, and liqueur. Reduce heat to low, cover, and simmer for 45 minutes.
3. 3 Purée soup in batches using an immersion blender until nearly smooth. Return to pan over low heat; stir in cream and reserved 2 tablespoons butter. Serve.

By MARBALET

Ingredients

• ✓ onion
• carrot
• chicken broth
• water
• garlic
• thyme
• tarragon
• heavy cream

Instructions

1. 1 Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
2. 2 Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
3. 3 Remove pot from heat; carefully puree soup with an immersion blender until smooth.
4. 4 Return pot to medium heat and cook until warmed through, about 5 minutes. Stir cream through the soup.

By Lee Crowell

Ingredients

• ✓ onion
• chicken
• water
• celery
• carrot
• bay leaf
• ginger
• salt

Instructions

1. 1 Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
2. 2 Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
3. 3 Strain and cool the stock, uncovered.
4. 4 Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

By Margaret Price