Culinary Content: Soup Recipes III - Tomato, French Onion, Peanut, and More

Culinary Content is a regular feature in my column here at Hubpages where I share the delicious recipes and food related articles I have come across in my travels online. This time, I have even more soups for you to explore! They are Georgia Peanut Soup, Rustic Cabbage Soup, French Onion Soup Canadian Style, Panchvati Garlic Dal, and Creamy Tomato Soup. Enjoy!

Cabbage is often given a bad reputation, but this Rustic Cabbage Soup recipe from 101 Cookbooks looks so good. I love the story behind it too, about the Mariquita Farm mystery produce nights. Such simple ingredients, too!

I love peanuts, but I never would have thought to make a soup based on them! This Georgia Peanut Soup from Straight from the Farm sounds incredible, however, and I bet it tastes amazing. There is a wonderful story behind it, too. Jennie says of it, "I think it's just about a perfect replica of the Green Café's version. It packs quite the punch of spicy heat with the rich creamy peanut flavor acting as a nice counterbalance. And of course all that peanut butter makes the soup stick to your ribs."

A while ago, I wrote up an article on how to make a can of French Onion Soup fancy and filling, but I haven't made it from scratch yet. This recipe for French Onion Soup Canadian Style from Under the High Chair http://underthehighchair.blogspot.com looks like a beautiful place to start. I'm yearning to eat one of those warm ceramic bowls bubbling over with cheese. Wow!

For an Indian spin on soup, take a look at this Panchvati Garlic Dal (Mixed Lentil Soup) from Fun and Food. I love lentils, and the bright colors in this soup really drew me in. According to Mansi, it " combines 5 different types of lentils cooked together" and is "flavored with garlic, spices, ghee, green chilies and quite a bit of cilantro. The mixture of dals gives this a nice thick texture, and the aroma of ghee (clarified butter) makes it a treat to consume even by itself, perhaps as a lentil soup!"

And for something simple to wrap this up, instead of cracking open a can next time you want the comfort of tomato soup, check out this recipe for creamy tomato soup from scratch by Eggs on Sunday. Amy says of it, "the resulting soup is a deep red-orange, silkily smooth, and finished with some cream and a glug of sherry or brandy. I served it with some slices of crusty bread, spread generously with herb-infused olive oil and toasted." Sounds perfect for lunch on a cold day.