But I wanted to say: this soup is delicious!
His Organic Chicken & Egg Noodles is excellent, too.
I'm on a soup testing jag. It seems to go well with the obsession of a rough draft. I don't have to do anything but open a can and it fills me up for hours. Plus, I can be creative in what I sprinkle on top of or stir into the soup. (Nearly every soup can be garnished with chunks of ripe avocado. Yum, yum.)
So far, these creations get my thumbs up:
Imagine Bistro Corn Chipotle Bisque (good with tortilla chips crumbled on top)
Imagine Bistro Cuban Black Bean Bisque (yummy with a dollop of sour cream or a sprinkling of cheese. Also makes great nachos.)
Progresso Vegetable Classics Lentil (a favorite for a long time. I don't like thin lentil soup, and this isn't. It isn't too onion-y either, a prime fault of some brands. I do like the local Lebanese place's lentil soup the best though, if I'm not too lazy to drive there.)
Pacific Split Pea with Ham and Swiss Cheese (wonderfully thick and filling. Load it down with oyster crackers.)
On the take-out side,
Panera's Vegetarian Creamy Tomato soup is delicious, especially with their cheesy croutons, but I see from their nutrition info that it's really not good for me. (I guess creamy should have been the tip-off.)
Their Low-fat Chicken Tortilla soup is healthier, and just as delicious.
And if I'm making my own soup, it's Green Chile Chicken Stew, which I posted the recipe for here.
Okay, that's your public service announcement for the day. Share your own favorite, if you want to.
I'm all over this post, licking my screen. I was just at Whole Foods today, in the soup aisle. Wish I had your suggestions then!
ReplyDeleteI heart soup. I could eat it every day. If it ever turns out WP's organic chicken and egg noodles soup is bad for you, I am doomed. If you like lentil, the lentil ("thick hearty lentil" maybe?) is good too.
ReplyDeleteMy husband and I make garlic soup, which I know perhaps sounds gross. But it's very good---milk-based, creamy, includes BREAD (three of my favorite things about soups)---and very good for one's immune system. You'll taste and smell garlic for a few days afterward, but it's worth it. (For this reason, though, we make it sparingly.)
ReplyDeleteI laughed out loud at the image of Jama licking the screen.
Mmmm, Jules. Share the recipe. Do you put the bread IN the soup, or serve the soup in bread like bowls? I love roasted garlic, so this sounds good.
ReplyDeleteSara,
ReplyDeleteYou've put me in the mood for soup. My husband makes a tasty version of Italian wedding soup with homemade chicken stock, little meatballs, escarole, and barley. Serve it up with some freshly grated Parmesan or Romano cheese. Delicious--and very satisfying! My daughter's favorite is my mushroom soup made with three or four different types of mushrooms (finely chopped), shallots, sherry, stock, cream, a few other ingredients--and served with a garnish of chives and dollop of creme fraiche.
I'm getting hungry!!!
Trader Joe's Organic Creamy Tomato Soup.
ReplyDeleteThe. Best.
I make a soup just about every week. Some of them turn out better than others; the best one I've made lately was a potato-and-kale soup. Mmmm. I agree that I would love to hear more about that garlic soup recipe.
ReplyDeleteFor the ultimate in avocado-based laziness, for lunch today I sliced an avocado in half, sprinkled a little salt on each half, and used carrot and radish slices to scoop the avocado directly out of the shell and eat it. Yummy, and it only needs to dirty one plate and one knife.
Ah yes, soup. I'm a big fan of easy butternut squash soup, sometimes with some carrots and/or apples thrown in and all pureed. Yum. Mostly though, we make a big pot of vegetable soup and it lasts us for days -- with both of us working from home, we eat practically all our meals here and find that a big pot of soup is both easy and *somewhat* economical. We add vegetarian meatballs to it to make it more filling.
ReplyDelete(Green chile chicken stew sounds good!)
YUM, Laini! Maybe we should start a soup recipe file for artists and writers and busy bloggers...
ReplyDeleteI Love the Progresso Chickarina! Yummm
ReplyDeleteAnd Campbells Selects Butternut Squash.
Peace - Rene
YES! I would so use a soup recipe file. :) I love soup. Earlier this week I made minestrone, which is great for all kinds of random veggies.
ReplyDeleteI'm also a huge fan of the Imagine soups, especially the butternut squash, corn, and tomato. (The tomato soup is great with avocado and green onion sprinkled on it!)