My Top 3 Soups

Jan 19, 2011 • By • 65 Views

Here is a compilation of soups I've found both in books and on the internet. In my opinion, apart from Campbells Recipes , these recipes really hit the spot. I originally wanted to create a list of top 5 but the article got too long so here is a shortened list! Enjoy with caution!

1. Creamy Mushroom Soup


250g mushrooms, sliced

3 or 4 leeks, sliced

4 medium potatoes, halved and thinly sliced (cooks faster that way)

2T Fresh parsley (or 1t dried if you don't have fresh)

Salt & pepper to taste

750ml (3c) chicken stock

500ml (2c) water

Olive oil

60ml (¼ c) cream – just enough to give the soup good colour and taste


  1. Wash and slice the mushrooms, leeks and potatoes.
  2. Put them a pot with the olive oil and sauté till the veggies have softened slightly.
  3. Add the chicken stock cube and about 1 – 1½ litres water (I use boiling water because it goes faster)
  4. Boil for about 20 minutes, or until the potatoes are soft.
  5. Add parsley and salt and pepper to taste.
  6. Liquidize the soup and then add the cream.

2. Simple Chicken Soup with Corn


chicken (breast sirloin) - 4 pieces

chicken broth - 6 glasses

ginger - 1/2 of teaspoon

corn (canned) - 300-350g

onions - 1 piece

flour - 2 tablespoons

water - 2 tablespoons

salt and pepper to taste.


  1. Put chicken sirloin on the plate, cover and tire 5-7 minutes in full force.
  2. Slice it and put aside.
  3. Put grated fresh ginger, corn and chopped finely onion.
  4. Pour broth and boil 10-15 minutes.
  5. Stir flour with water till becoming the same mass.
  6. Add into soup and boil 5-6 minutes until it thickens.
  7. Bring to a boil, add chicken meat, salt, pepper and serve up at once.

3. Mediterranean Grilled Vegetable Soup - From Campbells Recipes


2 small zucchini (1/2 lb. total), trimmed and quartered lengthwise

2 red bell peppers, cored, seeded and quartered lengthwise

3 large vine-ripened tomatoes (1 1/4 lbs.), cored and chopped

1 red onion, peeled and cut into 1/2-inch-thick slices

1 yellow bell pepper, cored, seeded and quartered lengthwise

1 tsp. olive oil

1 clove garlic, peeled

1/2 tsp. dried oregano

1/4 cup shredded basil leaves

1 Tbsp. red-wine vinegar

salt & freshly ground black pepper to taste.


  1. Prepare a grill or preheat the broiler.
  2. Grill or broil bell peppers, skin-side toward the flame, until the skin is blackened, 5 to 10 minutes.
  3. Place in a paper bag and set aside for 15 minutes.
  4. Meanwhile, brush zucchini and onion slices with oil and grill or broil until well browned and tender, about 5 minutes.
  5. Chop coarsely and set aside.
  6. Peel the peppers. Coarsely chop the yellow pepper and set aside with the reserved zucchini and onions.
  7. Place the red peppers in a food processor or blender, along with tomatoes, garlic and oregano; puree until smooth.
  8. Transfer to a bowl and stir in 1 cup water, basil, vinegar and the reserved chopped vegetables. Season with salt and pepper.
  9. Cover and refrigerate until cool, about 30 minutes. (The soup can be stored, covered, in the refrigerator for up to 2 days.)


I hope you benefit from these simple yet effective starters for a meal. They have served me well over the years and I'm sure they will serve you well also. Until next time!

For information on desserts

Campbells Recipes

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