Top 5 Soup Recipes

The Best Soup Recipes

My favorite thing about winter is being able to warm up with a bowl of soup. It’s still really cold where we live. It doesn’t look like it’s going to start warming up anytime soon either, but no worries, we’ve got you covered. There is no better way to warm up than with a hot bowl of soup. We will give you details on these 5 soups and we also list many more of our favorites that we love and recommend.

Lobster Bisque Soup

Lobster Bisque is the first soup my husband ever made for me. We had just moved into our first place together. This was before I really even knew what a great cook he was. When he made this for dinner I knew he was gonna be a keeper. Now every time I see lobster bisque on the menu at a restaurant, I love to order it. It’s always good to me but never as good as the way PMGK makes it.

French Onion Soup

Onions are already so packed with flavor. Add 5 different kinds and you have yourself one delicious French Onion soup. We make this soup recipe more often than any other. There are never any leftovers, it’s that good. From what I understand, there was a restaurant in Denver that use to serve this soup this way and my husband would always order it before his meal. There’s a lot more to the story but if you want to know it, you’re going to have to ask him. For now, let’s just say that he wasn’t always in the food business.

You haven’t had good Menudo until you’ve tried PMGK’s Recipe

Menudo Soup

When I first had this soup it was from a can and it was awful. I figured that I didn’t like Menudo at all and, though, some people have a problem with eating organ meat, I don’t. I just didn’t like it. So, when my husband said his next video was going to be Menudo, I wasn’t that excited. Of course, like everything else he does, this soup turned out amazing and I really liked it a lot. I dare say that it is now one of my favorites. I wish we made more often.

Cream of BROCCOLI soup

I don’t know anyone who doesn’t like Cream of Broccoli soup. Add a bread bowl and I’m in heaven. My husband discusses so much about this recipe in the original blog post, you’ve just got to see it for your self. There are priceless tips on how to make this soup stand out above the rest. Again, this is another one of my personal favorites.

Beef Stew

This is comfort food right here. Beef Stew is one of those recipes that I grew up on. It’s so hearty and filling. There is no screwing it up. It’s one of the easiest recipes you’ll ever make. In this recipe, my husband added a little more flare by first grilling a steak that was then added to the stew. If you want to make it even easier you can just throw everything in your crock pot instead. If you decide to do that make sure you saute those onions first, it really makes all the difference.

Warm Up with These 5 soups

This top 5 list was a tough one to come up with. we have so many soups for you to choose from. Some of our other favorites are: Cream of Mushroom, Pork and Hominy Stew, Vegetarian Chili clam chowder and so many more. PMGK’s Zuppa Tuscana is another recipe I wish he made more often. Warm up tonight after a long day with any of these soup recipes and you will be so glad you did.

Lobster Bisque with Langostino Lobster Tails

The Lobster Bisque Challenge!

Lobster Bisque isn’t over rated, but it is often over cooked. You’ll find that most recipes use a ton of cream to define their soup recipe as a “bisque”, then hours of waiting time to reduce. Is all of this really necessary? I say Nay-nay! I’ll prove it to you in this recipe I’ve developed that not only cuts your cooking time in half but knocks out 2/3 of the fat content because you don’t really need that much cream. Even Bobby Flay’s Lobster Bisque recipe has 6 cups of Heavy Cream in it. Crazy! I use only 2 and I promise you it’s just as good and if not, even better.

In this Lobster Bisque Recipe I’m going to be using Langostino Lobster. I honestly prefer Squat Lobster if you have it available. The benefits of each are the same but there are some differences. First, the price is incredibly reasonable. I bought 3 pounds of solid meat, not shell, for just 20 bucks! The difference in my opinion is a sweeter, softer lobster tail meat when you are using Squat Lobster to make Lobster Bisque. Don’t ask me why, it’s just that way. Regardless of the reasons, they’re both very affordable and they both make a very impressive Lobster Bisque come to life.

Lobster Bisque Ingredients:

1 cup water
2 tsp Tomato Bouillon
6 Roma Tomatoes
2 Celery Stalks
1 Carrot
3 Garlic Cloves
1 Tbsp Chopped Ginger
3 Parsley Sprigs
3 Large Basil Leaves
3/4 cup Red Wine (sweet)

1 Onion
2 Tbsp Butter
1/3 cup Corn Starch
2 cups Heavy Whipping Cream
1Tbsp Italian Seasoning
1 tsp Ground Black Pepper
2 lbs Langostino Lobster tails

Set the water and bouillon on medium heat on the stove. Combine all the vegetables except for the onion in a food processor or blender and puree. Then add mixture to the Tomato Stalk. Chop onion and sauté until Caramelized, and then add the Corn Starch and Cream. When the Cream thickens like a country gravy, add the seasoning and add all the onions and cream to the soup. Chop half of the Langostino Lobster tails into small pieces and add to the Bisque. Stir frequently and wait to reduce; 20 to 25 minutes. It will burn the bottom if you’re not stirring! Once it has reduced to your desired consistency, add remaining Lobster tails and serve. If you are using large lobsters for this Lobster Bisque Recipe, all directions still apply, only adding the meat in increments isn’t necessary.

How to make a Red Beer or Chelada

Now I know I went over this not too long ago but I’m really impressed with the recipes I can crank out with one little bottle, so I’m going to throw you a bone on this one and make it as easy as possible to whip this out without other ingredients. If you don’t do this already, pick up a real thick and spicy Bloody Mary Mix. It may seem a little dumb or even a little obvious, but I’m telling you, if you can find anything on the shelf as good as Zing Zang’s award winning Bloody Mary mix, get it! This won’t only enhance the flavor of your red beer but it will keep you coming back because this mix can do things only other chefs can do. I’m talking drinks, sauces, and soups! Don’t get me wrong. I like to go fresh and from scratch as much as the next guy; in fact I extensively preach about it. However, there are some things I’m just going to buy anyway and if I can find other phenomenal uses for each product I put on my shelves, then I’m going to share it with ya’ll. The first chance you get, try this bottle the next time you make a vodka sauce with Linguine or a Lobster and Tomato Bisque. I’m telling you, you won’t regret it!

The original Zing Zang bloody Mary Mix Review