Jingsamichty

The blending? I use a stick blender for this type of soup. Of course it's not necessary but when you get to that point you'll be able to figure out for yourself if the texture is palatable without blending.

Jingsamichty

Heinz tomato soup is a medicine cupboard staple - it's the ultimate hangover cure.

spouse of scouse

Wishing you 2 things.
Good test results.
A bloody good meal afterwards.

Siouxie

It's also a company that makes soup as well as a place, lol.
Home - Aylmer Soup - Your Secret Ingredient

Oakvillian

Leek & potato is a particular favourite of mine. But we make all sorts of soups in my household, whenever we have a joint of meat or a roast bird of any sort there's usually a stock pot on the go afterwards. Most of this weekend's turkey stock (except the bit that went straight into a "leftovers soup") is in the freezer already.

Stilton is a bit of a challenge as I'm the only one in the family that likes it, but if I sneak some into a soup for added umami the chances are nobody will complain if I don't tell them!

Other staples are carrot & ginger or carrot & coriander (can't bring myself to call it cilantro), chicken & noodles, dal of any kind, squash soups (there'll be butternut squash soup for supper one evening this week, probably) and of course a good warming pea & ham. I also like a good seafood chowder, but haven't tried making that from scratch. Closest I've got is a really delicious recipe for mussels in a creamy saffron sauce that isn't really a proper soup but is sooooo good.

Rete

Worked at a conference hotel where our chef made "hunter's soup" which is much the same. Any meats or poultry that was prepared and not served was placed in a large cauldron along with all the bones and simmered for 2 days and then drained. The rich broth was then filled with all the chopped up vegetables that weren't served, i.e. corn, broccoli, spinach, etc.) and potatoes and served as one of the courses that weekend. It was the best soup I'd ever had.

Never been a fan of cheese in soup. My comfort ones are chicken, cream of tomato and cream of mushroom.

BuckinghamshireBoy

That sounds like a soup with pedigree.

BristolUK, back off now, I'm not talking about dog food.

I once made a passable cream of mushroom, but only once, never recreated it as it should be.

All my attempts at homemade tomato are unprintable.

Rete

The best cream of mushroom soup I've had was made in my hometown in New York by an Irish cook (not a chef) in a little Irish pub. It was a cream of wild mushroom. Give me two bowls, please, and crusty bread and I'm in heaven. I know I would never be able to duplicate it so I've not tried.

bats

I agree . Nasty paint stripper

BuckinghamshireBoy

Horses for courses.

If either of you can beat Heinz, then please post the recipe?

caretaker

Home made tomato soup that you take Jings' hand blender to is going to look like Heinz and probably be at least as good. When you go to Canada buy a can of Aylmer and try it, cheese sandwich on the side.
5 stars on chickadvisor.com https://www.chickadvisor.com/item/aylmer-tomato-soup/

BuckinghamshireBoy

Sadly, not mine.

Going back to Canada is on my wishlist, so I'll bring a large suitcase.

I really had to think twice before clicking that link...

Late afterthought: https://www.chickadvisor.com/item/heinz-tomato-soup/

bats

Well there won't be a recipe to beat Heinz as it doesn't taste real, it's hard to get that canned flavour in fresh food.

otherwise saute onions and garlic, add passata, whatever herbs you like, a bit of sugar, blendm then add cream

BristolUK

Actually I was thinking of this

BuckinghamshireBoy

Understood, been there, done that, but... no secret ingredient then - discounting the can?

Ah, maybe not enough sugar in my previous attempts.