Best 4 Beautiful Soup Recipes

Dive into a culinary journey like no other as we explore the art of cooking "Beautiful Soup." Let your taste buds embark on an enchanting adventure as we present tantalizing recipes that transform ordinary ingredients into culinary masterpieces. From vibrant hues that feast the eyes to flavors that dance on the palate, these recipes will elevate your dining experience to new heights. Get ready to savor every spoonful of beauty and delight as we unveil the secrets to crafting the most stunning and delicious "Beautiful Soups" that will leave you craving more.

Here are our top 4 tried and tested recipes!

BEAUTIFUL SOUP

Beautiful Soup image

A vegetable soup recipe featured in the NY Times Dining and Wine section. Flavors: tomatoes, butter, root vegetables, and a hint of orange. I haven't made this yet, but it sounds interesting (and NY Times articles can only be accessed for free for a brief period of time).

Provided by periwinklejenn

Categories Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 tablespoons butter (may substitute up to 3 tbsp with olive oil)
3 medium onions, chopped into 1/2-inch pieces
4 garlic cloves, minced
2 small beets, peeled and cut into 1/2-inch dice
4 -5 medium carrots, cut into 1/2- inch dice
4 stalks celery, cut into 1/2-inch pieces
1/2 medium celery root, peeled and cut into 1/2-inch dice
3/4 cup dill, chopped
2 quarts beef or 2 quarts chicken stock
1 (28 ounce) can diced tomatoes with juice
1 orange, zest of, finely grated
1 orange, juice of
salt & freshly ground black pepper
sour cream, for garnish

Steps:

Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned.
Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.

Nutrition Facts : Calories 2214.7, Fat 225.5, SaturatedFat 96.1, Cholesterol 328.7, Sodium 434.5, Carbohydrate 19, Fiber 4.2, Sugar 10.5, Protein 27.6

BEAUTIFUL BAKED FRENCH ONION AND MUSHROOM SOUP

Beautiful Baked French Onion and Mushroom Soup image

This recipe takes some time to make but it needs very little attention. You can work on the main meal while this is cooking. Breaking into the cheesy crust on top is a unique way to present this soup to your guests.

Provided by Nif_H

Categories Low Protein

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 lb red onion, thinly sliced (4 cups)
1 lb sweet onion, thinly sliced (4 cups)
1/4 teaspoon salt
1 cup mushroom
1 large garlic clove
2 tablespoons dry sherry
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
4 cups beef broth
1 bay leaf
1/4 teaspoon fresh ground black pepper
2 unbaked 9-inch pie crust, room temperature
1 cup swiss cheese, grated

Steps:

Cut onions in half lengthwise and thinly slice into half moon shapes.
Pour olive oil into a large pot and heat to one notch over low. Add onions and sprinkle them with salt. Cover and let onions sweat for 15 minutes. Give onions a quick stir, cover and let sweat for another 15 minutes.
While onions are cooking, thinly slice your mushrooms, mince your garlic and preheat oven to 375°F.
Get 4 ovenproof bowls and place face-down on the pie crust. Cut 4 large circles out of pie crust, about 1" bigger than the size of your bowl. They do NOT have to be perfect circles - they look more rustic if the edges are jagged.
When onions are done sweating, uncover, turn heat to medium and brown slightly while stirring frequently for about 10 minutes. Add mushrooms, garlic, sherry, balsamic vinegar, Worcestershire sauce, beef broth, bay leaf, and black pepper. Bring to a boil, turn down to simmer for ½ hour or more.
Remove bay leaf. Pour soup evenly into bowls and cover each bowl with a crust. The crust should not be touching the soup. Poke 1 small hole in the middle of each crust. Bake for 12 minutes. Crust should be just golden.
Remove, and sprinkle each bowl evenly with Swiss cheese. Put back in the oven for about 3 minutes, until cheese has just melted.
Serve immediately and let your guests cut into the crunchy crust with their spoons and the cheese will melt into the soup.

BEAUTIFUL SOUP

BEAUTIFUL SOUP image

Categories Soup/Stew Vegetable Healthy Simmer

Yield 6 Servings

Number Of Ingredients 14

Ingredients

6 tablespoons butter or 3 tablespoons butter and 3 tablespoons olive oil
3 medium onions, chopped into ½-inch pieces
4 cloves garlic, minced
2 small beets, peeled and cut into ½-inch dice
4 to 5 medium carrots, cut into ½- inch dice
4 stalks celery, cut into ½-inch pieces
½ medium celery root, peeled and cut into ½-inch dice
¾ cup chopped dill
2 quarts beef or chicken stock
1 28-ounce can diced tomatoes with their juice
Finely grated zest and juice of 1 orange
Salt and freshly ground black pepper
Sour cream, for garnish
Dark whole wheat sour bread or other hearty bread, for serving.

Steps:

1. Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned. 2. Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes. 3. Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.

BEAUTIFUL SOUP (VEGETABLE SOUP WITH BEETS, DILL AND ORANGE ZEST)

Beautiful Soup (Vegetable Soup With Beets, Dill and Orange Zest) image

This is a sweet and buttery tomato-onion soup that evolved, many years ago, toward a kind of borscht, but stopped short. Borscht tastes too earthy for my palate. Tomatoes and orange keep the flavor a bit brighter and more acidic. The name comes from the colors: orange carrots, carnelian tomatoes, magenta beets. I serve it at home, at least twice each winter, with snow-white dollops of sour cream floating on top. It looks wonderful, tastes good, and is very healthful. And without my needing to say a word about mincing or dicing, it teaches my children about the satisfaction of a job well done.

Provided by Celia Barbour

Categories dinner, soups and stews, appetizer, main course, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

6 tablespoons butter or 3 tablespoons butter and 3 tablespoons olive oil
3 medium onions, chopped into 1/2-inch pieces
4 cloves garlic, minced
2 small beets, peeled and cut into 1/2-inch dice
4 to 5 medium carrots, cut into 1/2- inch dice
4 stalks celery, cut into 1/2-inch pieces
1/2 medium celery root, peeled and cut into 1/2-inch dice
3/4 cup chopped dill
2 quarts beef or chicken stock
1 28-ounce can diced tomatoes with their juice
Finely grated zest and juice of 1 orange
Salt and freshly ground black pepper
Sour cream, for garnish
Dark whole wheat sour bread or other hearty bread, for serving

Steps:

Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned.
Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 23 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 1537 milligrams, Sugar 17 grams, TransFat 0 grams

Tips:

Use Beautiful Soup's `select()` method to extract specific HTML elements from a web page.
The `select()` method takes a CSS selector as an argument. You can use CSS selectors to target specific elements based on their tag name, class, ID, or other attributes.
Use the `text` attribute of a tag to extract the text content of that tag.
Use the `attrs` attribute of a tag to extract the attributes of that tag.
Use the `find_all()` method to extract all occurrences of a specific HTML element from a web page.
Use the `find()` method to extract the first occurrence of a specific HTML element from a web page.
Use the `parent` attribute of a tag to get the parent of that tag.
Use the `children` attribute of a tag to get the children of that tag.

Conclusion:

Beautiful Soup is a powerful library for parsing HTML and extracting data from web pages. It is easy to use and can be used to extract data from a wide variety of web pages. By following the tips in this article, you can use Beautiful Soup to extract data from web pages quickly and easily.