#souplife

[yuriartillery]

hihi, new user here I've been on Tumblr for a year or two, is adding tags to reblogs considered rude? I thought I was doing it to keep things neat and clean in my blog but I don't want to hound people with notifs or force people to hear my weird takes hfhfhfhfh

is that why people talk in the tags all the gime?, and do you only do that with moots? jfjfjfjf I just wanna make sure I'm not being rude

tumblr tags are in an extremely bad position because they've inherited functionality and legacy from when the staff's vision for the site was radically different from what it is now. presently they're doing double duty as a comment section and as a organizational tool.

it isn't inherently rude to talk in tags. it isn't rude to use tags as organizational and navigational tools. generally you should just be aware that they are presently also a comment section, and whatever you say in them will be sent directly to OP as a notification

[necrofuturism]

Eating the last of my Thanksgiving soup! So good with bacon. #souplife

[dorksofwarcraft]

A hearty soup with fresh vegetables, savory herbs, and cheesy tortellini that makes for a delicious and filling meal.

Ingredients: 1 package cheese tortellini. 8 cups chicken broth. 1 cup diced carrots. 1 cup chopped celery. 1 cup diced onion. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 bay leaf. Salt and pepper to taste. 2 cups fresh spinach leaves. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery. Saut until vegetables are softened. Pour in chicken broth and add bay leaf, oregano, thyme, salt, and pepper. Bring the soup to a simmer and add tortellini. Cook according to package instructions. Stir in fresh spinach leaves until wilted. Remove the bay leaf and discard. Serve the soup hot, garnished with grated Parmesan cheese. Enjoy your hearty Tortellini Delight Soup!

Prep Time: 15 minutes

Cook Time: 20 minutes

Imam Naeem

[grad-draws]

This lemon chicken rice soup is warm and zesty, and it's great for any day. This soup is a great mix of warm and citrusy flavors, thanks to its healthy ingredients and flavors.

Ingredients: 1 cup cooked chicken, shredded. 1/2 cup rice, uncooked. 4 cups chicken broth. 1 carrot, diced. 1 celery stalk, chopped. 1/2 onion, finely chopped. 2 cloves garlic, minced. 1/4 cup lemon juice. 1 teaspoon lemon zest. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons fresh parsley, chopped for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the celery, carrot, onion, and garlic. Cook the vegetables in oil until they are soft. Add the uncooked rice, chicken broth, lemon juice, lemon zest, and dried thyme, and mix them all together. Add pepper and salt to taste. Once the soup starts to boil, lower the heat and let it cook slowly. Place a lid on top and cook for 15 to 20 minutes, or until the rice is soft. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Kazuaki Tsuchiya

[ildy-ildy]

Indulge in the warmth and comfort of homemade cream of mushroom soup without gluten. This gluten-free version is just as creamy and flavorful as the classic recipe, making it perfect for those with dietary restrictions.

Ingredients: 1 pound fresh mushrooms, finely chopped. 1/4 cup unsalted butter or dairy-free alternative. 1/4 cup gluten-free all-purpose flour. 4 cups gluten-free vegetable broth. 1 cup unsweetened almond milk or other dairy-free milk. 1 small onion, finely chopped. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley, for garnish.

Instructions: In a large pot, melt the butter or dairy-free alternative over medium heat. Add the chopped onion and garlic, and saut until they become translucent. Stir in the chopped mushrooms and cook for about 5-7 minutes until they release their moisture and start to brown. Sprinkle the gluten-free all-purpose flour over the mushrooms and stir to combine. Cook for an additional 2-3 minutes to remove the raw flour taste. Gradually whisk in the gluten-free vegetable broth and almond milk, ensuring there are no lumps. Bring the mixture to a simmer. Add the dried thyme, salt, and pepper to the pot, and let the soup simmer for 15-20 minutes, stirring occasionally, until it thickens and the mushrooms are tender. Taste and adjust the seasoning as needed. Remove the soup from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot. Reheat the soup if necessary, and serve hot. Drizzle with a little olive oil and garnish with fresh parsley before serving. Enjoy your comforting homemade gluten-free cream of mushroom soup!

Prep Time: 15 minutes

Cook Time: 35 minutes

Rimini

[scenecd]

This earthy cozy soup is a comforting blend of vegetables, beans, and aromatic herbs, simmered to perfection in a flavorful broth. It's the perfect dish to warm you up on chilly days and nourish your body with wholesome ingredients.

Ingredients: 1 large onion, diced. 3 cloves garlic, minced. 2 carrots, chopped. 2 stalks celery, chopped. 1 cup mushrooms, sliced. 1 can 15 oz cannellini beans, drained and rinsed. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 cups spinach leaves. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add onions and garlic, saut until fragrant and translucent, about 5 minutes. Add carrots, celery, and mushrooms, cook until slightly softened, about 5 minutes. Stir in cannellini beans, vegetable broth, thyme, and rosemary. Bring to a simmer. Let simmer for 15-20 minutes, allowing flavors to meld and vegetables to become tender. Season with salt and pepper to taste. Add spinach leaves and cook until wilted, about 2-3 minutes. Serve hot, optionally garnish with a sprinkle of fresh herbs or grated parmesan cheese.

Prep Time: 15 minutes

Cook Time: 25 minutes

Aoh Alpbach

[wordlols]

A hearty and nutritious homemade split pea soup cooked to perfection in a pressure cooker. The pressure cooking process helps to infuse flavors quickly, making it a quick and satisfying meal.

Ingredients: 1 cup dried split peas. 1 onion, diced. 2 carrots, diced. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 ham hock or smoked turkey leg. 6 cups chicken or vegetable broth. 1 teaspoon dried thyme. 1 bay leaf. Salt and pepper to taste.

Instructions: Rinse split peas under cold water and drain. Place all ingredients in the pressure cooker. Close and lock the lid, set the cooker to high pressure. Cook for 15 minutes, then allow natural pressure release for 10 minutes. Carefully release any remaining pressure and open the lid. Remove the ham hock or turkey leg, shred the meat, and discard bones. Season the soup with salt and pepper to taste. Serve hot, optionally garnished with fresh herbs or a drizzle of olive oil.

Jean Summers

[stastrodome]

Never gonna give soup up Never gonna miss my lunch Never gonna call tomato juice gazpacho Never gonna ask ramen why? Never gonna noodle-deny Never gonna love a thing but rich pho