I need a Soup Recipe with very basic ingredients?

OMG in Pakistan, isn’t it like about 3:30 there? How is Ramadan so far?

I see, well, I was looking through some recipes and found this one:

TOMATO AND BASIL SOUP

1 medium onion
1 tablespoon olive oil
2 large cans whole tomatoes or a dozen or so fresh roma and hothouse
4 cups chicken broth
6 sprigs basil tied with string
1 teaspoon minced shallot
2 teaspoons balsamic vinegar
1 cup heavy cream
salt and freshly ground black pepper
basil leaves sliced in thin strips

Saute sliced onion in olive oil in a heavy bottomed pan and cook over medium heat until soft, about 7 minutes.
Tie basil together with twine (or just slice into strips).

Add tomatoes chopped in large pieces, basil, chicken broth, salt and pepper. Bring to a boil, lower heat and reduce soup by 1/4.

Remove basil bunch (if used) and puree soup mixture.

Heat soup, add balsamic vinegar and stir in heavy cream.

Serve with a basil garnish.

Also delicious served cold!

You can add diced chicken, spices, and carrots and potatoes in here too.

TOMATO-RICE SOUP

1 c. rice
1/2 c. diced celery
8 c. chicken broth
2 cans tomato soup
1 dried whole chili
Salt to taste

Cook rice and celery in broth until rice is tender. Add tomato soup, dried chili, salt. Heat through. Remove. Chill. Serves 12.

SPICY TOMATO RICE SOUP

1/3 c. uncooked rice
2/3 c. water
1/4 c. diced celery
1/4 c. shredded carrots
3 tbsp. minced onions
1 tbsp. fresh, chopped parsley
2 bay leaves
3 whole cloves
1/4 tsp. white pepper
1/8 tsp. thyme
2 1/2 c. low sodium tomato juice
2 c. chicken or turkey stock

For about 1 hour, simmer celery, carrots, onions, parsley, tomato juice, pepper, cloves, thyme and bay leaves. In the meantime, cook rice until tender (8-10 minutes). Leave rice covered and let stand another 10 minutes.
Remove bay leaves and cloves from tomato mixture. Add stock into rice. Add rice mixture to tomato mixture. Heat to serving temperature. Makes about 1 quart soup.

OR . . . you could just mix all ingredients together and get a creamy veggie and chicken soup. Do lemme know if you get anything good.

for the tomato juice, you can just puree the tomatoes. Enjoy whatever you make. I don’t really this I helped much =)

Simple Cauliflower Soup Recipe
(make one batch with oil, one with butter, in order to complete the taste test)
1 lb of cauliflower, separated into florets
1 small white onion, thinly sliced
2 teaspoons of salt
3 cups of hot water
2 tablespoons of olive oil or unsalted butter

1 – In a heavy pan (that has a lid), melt butter or warm olive oil over low heat
2 – Add onion and cook gently until softened, not brown, 15 minutes
3 – Add Cauliflower, salt and 1/2 cup of water.
4 – Raise the heat to medium-low, cover tightly with a lid and cook for 20 minutes
5 – Remove lid, add remaining water and simmer over low heat for 20 minutes more
6 – leave to cool sightly before blending until super-smooth
7 – Return to the pan to heat before serving, thinning with a little more water if the soup is too thick for your taste.

you should add your other ingredients too!! it would be really yummy! like a curry type thing!

This recipe from the Barefoot Contessa may be just what you are looking for- with some substitutions, it should be really good! If you want to use up what you have- you could add cooked rice, chickpeas and potatoes to this . I usually make somthing similar after Thanksgiving with whatever I have in the fridge- a leftover soup…

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)-*you could omit this
2 cups chopped carrots (4 carrots)
4 large garlic cloves, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed- *chop 5 cups fresh tomatoes in place of the canned.
2 to 4 jalapeno peppers, seeded and minced- *use 1 tsp cayenne in the place of jalapenos- see below for directions
1 teaspoon ground cumin*
1 teaspoon ground coriander seed*
1/4 to 1/2 cup chopped fresh cilantro (optional)*use 3 tsp chili powder for the above three ingredients
6 (6-inch) fresh white corn tortillas- *use flat bread? any type of bread, or omit this step….

To serve- optional. If you have, great, if not, omit or improvise
Sliced avocado
Sour cream
Cheddar cheese
Tortilla chips

Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots *and the spices and cook over medium-low heat for 10 minutes, or until the onions starts to brown. Add the garlic and cook for 30 seconds.

Add the chicken stock, tomatoes with their puree, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper

Cut the tortillas in half, then cut them crosswise into 1/2-inch strips and add to the soup. – *or make croutons from whatever bread you have and use that

Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated cheddar cheese, and broken tortilla chips.