Since We're talking soup...

[Megotu]

My recipe for Cream of Tomato Soup
I HATE the Campbells version BTW...

One small can of no salt added tomato sauce.
Table s**** of olive oil
table s**** of either cream cheese or low fat neufchatel cheese
teas**** of minced garlic.

Melt the cream cheese in the microwave, whisk it with the olive oil add to tomato sauce and garlic. Heat on stovetop or in microwave. Fresh black pepper to taste.

[Donkey Hoatie]

Here's one for Curried Butternut Squash Bisque which I adapted a little bit from a Bon Apetit recipe posted at Epicurious.com. FYI, I HATE butternut squash, but I love this soup. If you're not a squash fan, don't worry, there are some things you can do to adjust the "squashiness" of the bisque.

Curried Butternut Squash Bisque

2 2-pound butternut squash, halved lengthwise, seeded
2 TSP olive oil

2 TBS (1/4 stick) butter
1 cup chopped onion
1 cup chopped carrots
2 medium chopped, peeled apples
3 TBS of Thai red curry sauce teas****s Thai red curry paste (original recipe calls for red curry paste, but I like Kikkoman's red curry sauce here for the hint of lemongrass and other Thai flavors, it's not as spicy, but it has more interesting flavor to me)
1 quart low-salt chicken stock (don't worry about low-salt versions if you don't have them, you can use chicken broth, too)
2 bay leaves
1/4 cup whipping cream
2 TBS agave nectar (original recipe uses honey, I like agave nectar better)

Sour cream for topping
Chopped fresh cilantro
Croutons (I like cheddar cheese ones, these are just for a textural change, since the bisque itself is all one texture)

Preparation
Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl.

Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry sauce; stir 2 minutes. Add chicken stock, bay leaves, and squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth (or you can use one of those "motorboat" blenders, like I do). Return to same pot. Stir in cream and agave nectar. Season with salt and pepper. Rewarm over medium-high heat.

Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro and croutons.

This recipe makes a pretty decent sized pot, so you'll probably have leftovers. It keeps well in the refrigerator, or it can be frozen.

[Red Hulk]

Those recipes sound great, may have to give em a try.

[johnmiic]

My recipe for Cream of Tomato Soup
I HATE the Campbells version BTW...

One small can of no salt added tomato sauce.
Table s**** of olive oil
table s**** of either cream cheese or low fat neufchatel cheese
teas**** of minced garlic.

If some are not aware of it we have an overzealous word filter which blocks p-o-o-n in any shape or form; except how I spelt it out here, (and I think maybe the ban on that sequence of letters should be rescinded). The **** on that recipie does not mean substitute poo-poo for ingredients, Lol.

[nvmbrsdoom5]

Thanks for those recipes, I'm definitely saving them to try sometime.