Do you try new soups or always make the same ones?

I often try new and different ones! My last few were Broccoli and blue cheese (recipeyum.com.au - finy) and it was delicious.

I also am now making my own stock for cooking instead of buying the bought, very salty, tasteless ones.

So, yes, I do often make new soups and love mixing odd things together to see what happens.

by Finy

I have a great veg soup with a little meat in it, and I make it 6-8 times during winter times only.We never have soup in Spring or Summer.
Just mid Autumn and all Winter.

It's just something we have always loved, at that time of the year.

I also like Pumpkin soup ..haven't made it of late.....so good idea to think on that one..

by jonaja

When I was cooking for the family(I live alone now,except for my beloved dogs!)I would make lots of different soups,both creamy style and broth.I ALWAYS made my own stock,as this is the way my parents always made soups,and I do believe that secret to a good soup ,no matter how simple it may be,is the quality of the stock! I LOVE scotch broth with lamb shanks and barley as the main ingredients, and I also enjoy a broth with celery and carrot which my mother would make.European style soups are a meal in themselves and just so hearty with crunchy fresh bread and butter. It rarely gets cold up in Nth Qld,so soup is definitely not something I enjoy as often as I used to when I lived further south,as most soups are so much more enjoyable when the weather is chilly!! (Apart ,of course,from the cold soups such as gazpacho,which is very refreshing in summer!)Soup is so easy to make and extremely nutritious as well as delicious!

by Jules

I'm always making new soups. I just love soups. We have a different type of soup every few weeks. We keep the best recipes. I'm always looking through magazines at the doctors for any new recipes. Life is never dull in our kitchen!!!

by Lluxi

I try new ones sometimes, but I have a few favourites I make fairly often. There's a coconut and chickpea one on recipeyum that I really like, and I enjoy making minestrone.

by Jennifer Muirhead

I think life is too short to always do the same. With so many new cultures and vegetables it is a must to try new one

by Steve

I prefer to stick with the old favourites, tomato soup and vegetable spup. When my husband and I were travelling the outback we ate the cheap meals at pubs and clubs for lunch and lived on soups for tea, most often Campbells tomato soup. My mother loves a good pea and ham soup, another traditional favourite. My husband, who is of European heritage, was making it once when my brother visited. My brother thought it smelt lovely and lifted the lid of the pot only to find a pig's head floating there. I don't think he has ever bothered with pea and ham soup again and quite frankly neither have I.

by Gayle Beveridge

Poor little pig :(

I don't make many soups because I don't have a blender. but when I do, I only make the same recipe (of anything,) once a year. All my recipes are dated, so i know when I've made them, either in the recipe book, or on line, in 'daft'

by Miro

My husband likes thick, hearty soups. I consider this soups to be thin stews !.
I only like thin broths like chicken broth or chicken giblet broth with a little pasta and spring onions or wontons. I like beef tea (with no milk or cream), just onions, gravy beef and lots of black pepper and a dash of salt.

by fran.

This is going to sound silly, but I'm not very good at making soups. They are always somehow tasteless, or the meat is always too tough. I can make a good pumpkin soup though which my husband really likes, but that's it, which is a shame because we like soup. And I'm not one for perfecting recipes for fear that they won't turn out again and we'll have a borderline okay dinner.

by Vee

Oh! Vee, do u have a 'Crock-Pot'?
If so, make a layer of chopped Celery on base, then a few more liked veggies, then either Beef Bones, & some Gravy Beef, more veggies, fill then with cold water to about an inch to inch & half of top. If you like 'Bouquet Garni' &/or dry Bay Leaves, just put those, sparingly atop meat, before adding last of the veggies. Put on High for 8-12 hours', or all day & night on Low.
At end, you'll have a beautiful Beef Consomne. You can put chunks of cooked veggies' into it, or blend said veggies, to make it thicker!

Can follow same with Chook Frames, for Its' Consomme, also Ham Bones, with o/n soaked yellow peas', for Pea & Ham Soup!
Enjoy!

Oh my gosh, donjo. That's such a long time to be cooking. I hope it's worth it. LOL! Thank you. I will try this out. ;-)

Like Finy, I quite like a bit of toss and throw to see what new tastes I get. I just love soups.

by Rice

I've been a 'soup-a-holic' since I first had Beef Consomme, when holidaying at the then 'Royal Hayman Hotel', Hayman Island, GBR, when I was a child!

My Mother then made different soups for me in her ten pint Hawkins' Pressure Cooker.
I continue doing so to this day, but alternate cooking appliance with a 'Crock-Pot'.


Normally stick to 'tried & true' recipes for Beef or Chicken Consomme, or Pea & Ham soup. These are my faves, & are just sooooo easy to make! Love them!

by donjo

I love all types of soup, especially in autumn and winter. I try different recipes. Sometimes I just combine vegies I need to use up and see what happens. Mostly I use homemade chicken stock in my soups.

by Marie Vonow