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  1. A Big Ole Spoonful Of Terri Clark’s Bisque

    July 23, 2014 by The Soup Critic

    Terri Clarks Tomato Bisque (not pictured here)

    Terri Clarks Tomato Bisque (not pictured here)

    I’M BACK!!!

    It’s been a long time since I’ve posted a review but I’m back and the soup I’m reviewing is pretty special!

    How often do you get to review a soup made by country music superstar Terri Clark!

    Well I got the chance to sample Terri’s tomato bisque. So hold on to your cowboy hats, it’s gonna be a bumpy ride!



    I’m going to keep this short and sweet. Tomato Bisque is a very simple soup with complex flavors. And complex, Terri’s is not.

    The texture and consistency, the easiest parts of tomato bisque, were spot on. But the flavor, was nonexistent.

    Keep the music coming Terri. But stick with the Campbell’s soup.

    I would also like to mention that I tried this recipe on my own and it was fantastic! Must be the chef…


      • 1 cup celery, chopped
      • 3/4 cup carrot, chopped
      • 1/4 cup yellow onion, chopped
      • 1 tablespoon fresh garlic, minced
      • 1 tablespoon butter
      • 3 cups tomato juice
      • 1 cup chicken broth
      • 1 (7 1/2 ounce) cans diced tomatoes
      • 3 ounces tomato paste
      • 1 teaspoon dried basil, crushed
      • 1/2 teaspoon dried oregano, crushed
      • 1/2 teaspoon ground pepper
      • 1 cup whipping cream
      • 4 teaspoons sugar
      • 1/4 cup fresh basil
      • 2 tablespoons basil pesto


    1. In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
    2. Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened.
    3. Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
    4. Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like. Makes 8 side-dish servings.

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  2. Recipe: Truffle-Infused French Onion Soup

    November 29, 2012 by The Soup Critic

    Truffle-Infused French Onion Soup white porcelain cup thick crunchy crust

    Truffle-Infused French Onion Soup


    French Onion soup is always good treat in cold weather. Hearty and filling, this soup delivers great flavor that’s only enhanced by the complex flavor of the truffle.



    1. 4 tablespoons unsalted butter
    2. 3 pounds sweet onions, sliced 1/4 inch thick
    3. 2 bay leaves
    4. About 1/2 cup water
    5. 1/4 cup all-purpose flour
    6. 1 cup dry red wine
    7. 3 quarts beef stock, preferably homemade
    8. 10 thyme sprigs, tied with cotton string
    9. Kosher salt and freshly ground pepper
    10. 1 baguette, sliced 1/3 inch thick
    11. 1/4 cup extra-virgin olive oil
    12. 10 ounces truffled pecorino cheese, coarsely shredded (3 cups)


    • Melt the butter in a large heavy casserole. Add the onions and bay leaves, cover and cook over moderately high heat, stirring occasionally, until the onions are very soft, about 15 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onions are deeply browned, about 1 1/2 hours longer. Add tablespoons of water as necessary if the onions dry out.
    • Add the flour to the onions and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until nearly evaporated, about 2 minutes. Add the beef stock and thyme and simmer over moderately low heat until reduced to 10 cups, about 35 minutes. Discard the thyme bundle and bay leaves and season the soup with salt and pepper.
    • Preheat the oven to 350°. Brush the baguette slices with the olive oil, arrange on a baking sheet and toast for about 12 minutes, or until golden and crisp.
    • Preheat the broiler. Ladle the hot soup into 10 heatproof bowls. Float 3 baguette toasts in each bowl and scatter the cheese on top. Set the bowls on a sturdy baking sheet and broil about 4 inches from the heat source for about 2 minutes, or until the cheese has melted. Serve at once.

    Recipe Courtesy of FoodandWine.com


    – The Soup Critic

  3. Cereal or Soup?

    November 27, 2012 by The Soup Critic

    Cereal is a Soup meme funny joke

    Cereal is a Soup

    It sure is buddy… It sure is…


    – The Soup Critic

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  4. Recipe: White-Bean Soup with Bacon and Herbs

    November 21, 2012 by The Soup Critic

    White-Bean Soup with Bacon and Herbs for Thanksgiving and the Holidays. Very seasonal and works great with everything from Christmas dinner to a New Years feast.

    White-Bean Soup with Bacon and Herbs

    Here’s another great soup for Thanksgiving. (Or really any day during the holiday season.) And the best part? It has bacon! And we all know bacon makes EVERYTHING better!


    1. 1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
    2. 2 tablespoons extra-virgin olive oil
    3. 1 Spanish onion, finely chopped
    4. 1 large carrot, finely diced
    5. 2 celery ribs, finely diced
    6. 4 garlic cloves, minced
    7. 1 fresh bay leaf
    8. 2 teaspoons chopped thyme
    9. 2 teaspoons chopped rosemary
    10. 1 pound Great Northern beans, soaked overnight and drained
    11. 10 cups chicken stock
    12. Salt and freshly ground pepper


    1. In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
    2. Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.
    3. Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.


                 ***MAKE AHEAD The soup and bacon can be refrigerated separately for up to 3 days. Re-crisp the bacon before serving.


    Recipe Courtesy of FoodandWine.com


    – The Soup Critic

  5. Funny Cooking Instructions

    November 19, 2012 by The Soup Critic

    Funny Cooking Instructions Campbell soup can directions joke

    Funny Cooking Instructions


    Seems about right…


    – The Soup Critic

  6. Recipe: Ginger Squash Soup with Parmesan Croutons

    November 16, 2012 by The Soup Critic

    Ginger Squash Soup Parmesan Croutons thanksgiving holidays festive christmas

    Ginger Squash Soup with Parmesan Croutons

    With Thanksgiving right around the corner, I figured it was time to share some really cool holiday recipes I’ve seen around the net. Here’s one my good friend Chef Brando made last week and it was amazing! (Not to mention simple to make) Do you have any cool soup recipes for Thanksgiving? Christmas maybe? … Kwanzaa?


    • 2 3/4 pounds orange-flesh winter squash, such as butternut
    • 2 tablespoons olive oil
    • 1 medium leek, trimmed, white and green parts, cut into 1/4-inch pieces (1 cup)
    • 3 cloves garlic, peeled and minced
    • 1 teaspoon finely grated fresh ginger, or more to taste
    • 1 medium parsnip, (4 ounces), peeled and cut into 1/4-inch pieces
    • 1 teaspoon salt, plus more to taste
    • 1/4 teaspoon freshly ground black pepper, plus more to taste
    • 4 cups Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
    • 2 three-quarter-inch slices whole-wheat bread, crusts removed
    • 3 tablespoons freshly grated Parmesan cheese


    1. Cut squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into 1/2-inch pieces, and set aside.
    2. Heat olive oil in a large stockpot over medium-low heat. Cook leek and garlic until softened, 3 to 5 minutes. Add ginger, squash, and parsnips. Stir, and cook over medium heat, 3 to 5 minutes. Add salt, pepper, and stock. Cover, and bring to a boil. Reduce to a simmer, and cook until the squash and parsnips are tender, 12 to 15 minutes. Transfer half the mixture to a food processor, and puree. Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.
    3. Meanwhile, cut the bread into 1/2-inch cubes. Toast under the broiler until golden brown. Sprinkle with Parmesan, and return to the broiler, until the cheese begins to melt. Serve the soup in individual bowls with the toasted-cheese croutons on top.

    Recipe courtesy of MarthaStewart.com


    – The Soup Critic

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  7. Soup Flavor Gone Wrong

    November 15, 2012 by The Soup Critic

    Cock Flavoured Soup Funny Mix Random

    Cock Flavoured Soup Mix


    I mean really?! Come on!!


    – The Soup Critic

  8. Soup Of The Day – Best Of

    November 14, 2012 by The Soup Critic

    Soup Of The Day – Tears


    – The Soup Critic

  9. Soup for Sluts

    November 13, 2012 by The Soup Critic

    Umm… WHAT?!?!?!


    – The Soup Critic

  10. Mushroom Soup Kills Two

    November 12, 2012 by The Soup Critic

    poison mushroom


    Two elderly people were killed and 4 more are still in the hospital after a caregiver unknowingly put poison mushrooms into a soup. The mushrooms were picked on the grounds surrounding the Golden Age Villa senior living center in Loomis, CA. The poisoning is believed to be an accident as the caregiver herself is one of the people in the hospital.

    Click Here for more details.


    – The Soup Critic

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