2nd Annual #SoupaPalooza Link Up


Soupapalooza 2012

soupapalooza 2012 features


Are you ready?!  The big day is finally here!  The day we celebrate soup! Hundreds of the best soup recipes will be linked up!

Last year we were amazed at the large collection of soups shared with us during our first SoupaPalooza. We know that this year will be even bigger and better and can’t wait to see the soups you share!

Tie on your bib and grab a spoon! It’s time for the second annual Soupapalooza.  Whether you enjoy a clear broth or a thick hearty soup you’re sure to find one, or many to sip, slurp and enjoy!

What’s a PARTY with out prizes?

A bigger and better SoupaPalooza means even bigger and better prizes from some wonderful sponsors!!

soupapalooza giveaway prizes

Share your favorite soup recipe for a chance to win!

**UPDATE:  This giveaway has ended – you can find the list of winners on this post.

Big thanks to KitchenAid, Red Star Yeast and Le Creuset

KitchenAid 7 Qt. Mixer (ARV $650) – 2 winners

KitchenAid 6 Qt. Slow Cooker (ARV $149) – 2 winners

Le Creuset 8 Qt. Stockpot (ARV $55) – 2 winners

Red Star Yeast Gift Basket (ARV $65) – 2 winners

Pretty awesome prizes huh?!

So I guess you’d like to know what you need to do……….

How to Participate in SoupaPalooza



1.  Write and post a recipe on your blog featuring a soup, stew, chili, or chowder. (can be an old post…just PLEASE be sure to link back AND follow #2 below)

2.  IncludeCome join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creusetin your blog post. (you MUST include this to be eligible for prizes)

3. Add your link to your soup post to the widget on either TidyMom or Dine and Dish (we have the same widget code, so only add it on one site) and leave a comment letting us know you linked up. *you can link up to 2 posts

4.  Don’t have a blog? no problem…..leave your recipe in the comments during the SoupaPalooza party (Feb 28 – March 5, 2012)


Extra Entries:


  • We’d love your help spreading the word about Soupapalooza through  Twitter and Instagram. (leave a comment letting us know)

Sample Tweet: Join @DineandDish & @TidyMom for #Soupapalooza  Share your recipes (and WIN) here: or Pls RT

Instagram photo’s of your soup or making your soup using the hashtag #shotofsoup and/or #soupapalooza

Ok, ready to link up?  We will keep the linky open through Monday March 5, 2012. Winners will be announced the following week .  All winners with a valid entry will be selected at random using Winners will be emailed and they will have 48 hours to claim their prize.   Giveaways  available to U.S. residents only. Thanks for participating!  Happy cooking!!


Disclaimer: Thank you to KitchenAid, Red Star Yeast and Le Creuset for providing compensation and prizes for Soupapalooza. The views and opinions expressed on TidyMom are purely my own and based upon my personal experiences with the products and brands.

more by Cheryl »

Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog,, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+


  1. Oh this is so fun, the best soup I make now is out of a can. I know so wrong! Cannot wait to see all the entries.

  2. Yay for Soupapalooza! I linked my Creamy French Onion Soup with Cheese Pillows.

  3. I’ve been looking forward to Soupapalooza since y’all announced the date! Thanks so much for all of the hard work pulling it together!

  4. I also linked my Light and Creamy Asparagus Soup recipe!

  5. I’m happy to find this soup fest and get some great recipes. I just wished I had gotten better photographs of my own 20 Minute Southwest Soup. Thank you for hosting.

  6. I just tweeted your link! Great start to the celebration and great looking soups!

  7. linked up with the quickest and easiest potato soup.

  8. Pingback: Carrot and Coriander Soup Recipe - Liquid or Soft Food Diet - Jeanette's Healthy Living

  9. I just linked up a carrot and coriander soup, simple and full of flavor.

  10. I follow Kristen and TidyMom on Pinterest.

  11. I don’t have a blog, so here is a family favorite.

    Corn chowder

    1/2 cup diced bacon or ham (if using ham, add 2 tbs. of oil when cooking)
    4 medium potatoes, peeled and chopped
    1 medium onion, chopped
    2 cups chicken broth
    2 cups sweet corn
    2 cups half and half
    2 tbs. flour
    salt and black pepper to taste

    1. Place the bacon or ham in a large pot over medium-high heat and cook until crisp.
    2. Mix potatoes and onion into the pot and cook for five minutes, stirring occasionally.
    3. Pour in the broth/water and stir in corn. Season with salt and pepper (if you use water instead of broth, you’ll need about 2 tsp. of salt).
    4. Bring to a boil; reduce heat to low, and cover pot. Simmer for 20 minutes, stirring frequently, until potatoes are tender.
    5. Pour the half and half in a small saucepan over medium heat and whisk in flour.
    6. Bring to a simmer, stirring constantly, and then gradually mix it into the chowder.
    7. Cook chowder for another 10 minutes before serving, stirring occasionally. This chowder is good with some shredded cheddar or colby cheese and chives sprinkled on top.

  12. Linked to the contest!

  13. Pingback: Creamy Roasted Cauliflower Chestnut Soup

  14. Follow both Dine and DIsh and Tidy Mom on twitter!

  15. I also linked up my Creamy Cauliflower and Chestnut Soup recipe.

  16. Loved linking up my Potato Rosemary Soup! Such a fun soup party! I think I need to eat soup for a month. So many great recipes to try!

  17. Love SoupaPalooza! I linked my Creamy Chicken Asparagus Soup. So many great recipes to scour. Have a great day!

  18. I linked up Strawberry Soup:) Thanks Cheryl and Kristen for hosting!

  19. So excited! I’ve linked my Cheddar Corn Chowder recipe!

  20. My Chili and Cornbread in a jar is a total crowd pleaser!

  21. I’ve tweeted many times over the last week or so…

  22. I’ve facebooked my heart out.

  23. I follow both Cheryl (Tidymom) and Kristen (Dine and Dish) on Pinterest.

  24. This is awesome! I linked up my Carrot and Garlic Soup. Can’t wait to try some of these others.

  25. Cheeseburger, French Fries, and a Coke Soup Recipe

    Make 6-8 servings

    In a large soup pot, saute until brown:
    1/2 lb. of lean ground round or lean hamburger

    Add the following while the meat is browning
    Small to medium onion, minced
    2 stalks celery, minced
    2 medium carrots, shredded
    1/4 green pepper, minced * optional

    After veggies are soft and translucent, add and bring to a medium boil:
    2 -32 oz. containers of good quality chicken broth
    Heaping teaspoon of Italian seasoning (basil, oregano, etc.)
    Heaping teaspoon of dried parsley (*if using fresh, make it 2 teaspoons)
    2 lbs. chopped russet potatoes
    Cook until potatoes are fork tender (about 20 minutes)

    While the soup is cooking, put a couple of handfuls of frozen french fries on a baking sheet and place in a hot (425 degree) oven. Bake until golden brown. These will be used as garnishment.’

    In a small pan, melt 1/4 cup (1/2 stick) real butter and stir in 1/4 cup all purpose flour.
    Add to this mixture 1 1/2 cups of heavy cream , half-and-half, or whole milk and stir until smooth.

    Add the roux to the soup, along with a grated or cubed 8 ounce block of mild cheddar cheese *Do not use the shredded cheese that comes in a bag, as it does not melt easily.
    Turn soup to a simmer for a few minutes, while cheese is melting.
    Stir to make sure the cheese does not stick to bottom of pan.
    salt and pepper to taste

    It is best garnished with a pinch of shredded lettuce, topped with dollop of sour cream, chopped tomato, and three to four french fries.

    Serve with a tall glass of iced Coca Cola. This is the favorite soup of all my clients when I serve soup as a caterer.

  26. No blog but I do love onion soup:
    French Onion Soup

    1/4 cup butter
    6 medium onions, sliced (not red onion!)
    1 teaspoon sugar
    1 tablespoon flour
    1 cup dry white wine
    4 cups beef or chicken stock (using a mix works fine)
    1/4 teaspoon pepper
    slices of bread
    shredded cheese (mozzarella works or use whatever you like)

    In a soup pot melt the butter over low heat. Add in the sliced onions and sugar and cover. Allow to simmer, stirring periodically to ensure the onions do not burn. If onions begin to turn black be sure to add more butter. After 15 or so minutes uncover and stir, allowing onions to brown and caramelize (again, do not let turn black and burnt!). Stir in the flour and then the wine, stirring until the mixture begins to bubble. Add in the stock and pepper and bring to a boil. Reduce heat and allow to simmer for 15 minutes. Ladle into oven-proof bowls and top with a slice of bread and shredded cheese. Broil for a minute or two until the cheese is bubbly. (The last step can be skipped if you prefer to just add in the cheese and allow it to melt from the hot soup.) Enjoy!!

  27. Pingback: Broccoli and Cheddar Soup from Scratch

  28. Thanks for this fun opportunity to share some soup recipes. Nothing beats a hot bowl of soup!!!

  29. Here’s a recipe from All Recipes that’s become my go-to mushroom soup recipe – Great!!

    Hungarian Mushroom Soup

    4 tablespoons unsalted butter
    2 cups chopped onions
    1 pound fresh mushrooms, sliced
    2 teaspoons dried dill weed
    1 tablespoon paprika
    1 tablespoon soy sauce
    2 cups chicken broth
    1 cup milk
    3 tablespoons all-purpose flour
    1 teaspoon salt
    ground black pepper to taste
    2 teaspoons lemon juice
    1/4 cup chopped fresh parsley
    1/2 cup sour cream
    1.Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
    2.In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
    3.Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

  30. I don’t have a blog so here you go.. so excited for all the soup recipes..
    Chicken Tortilla Soup
    2 ears of corn to yield 1 cup fresh corn kernels (or frozen corn, which is what I use)
    2 tablespoons sweet butter
    2 cloves garlic, minced
    1 cup onion diced
    ½ cup carrots, diced
    ½ cup Anaheim Chili pepper seeded and chopped fine
    1 tablespoon ground cumin
    1 ½ tablespoons chili powder
    1 teaspoons dried oregano
    1 ½ cups tomatoes diced
    1 quart chicken stock
    1 bunch cilantro, chopped
    1 ½ cups cooked chicken diced (I use a roasted chicken from costco or the local grocery)
    1 ½ teaspoon black pepper freshly ground
    2 cups tortilla chips broken into small pieces
    1 cup Monterey jack cheese grated

    Cut raw kernels off corncob with a sharp knife. Ina large saucepan, melt the butter over medium heat. Add the garlic, onion carrots, chili pepper and corn. Cook for 3 minutes, stirring occasionally, until the onion is translucent. Stir in the cumin, chili powder and oregano and continue stirring another minute to toast the spices. Add the tomatoes, chicken stock, cilantro and chicken. Bring mixture to a boil them simmer for 10 minutes. Season with salt and pepper. To serve, distribute the broken tortilla chips, equally in the bottom of soup bowls, ladle the soup over them, and garnish each bowl with cheese. Makes 8 servings.

  31. I linked up my White Bean Chicken Chili

  32. I linked up my Kale and White Bean Soup.

  33. So glad this is the week I posted a hearty beef stew! I linked up! What wonderful prizes! Oh how I hope I win one of them. Thanks for the chance!

  34. Opps, I think I accidently posted this comment twice about my tweet. – Sorry!! 🙁

  35. Following Kristen and Cheryl on Pinterest.

  36. Easiest Soup in the World

    1 can refried beans (okay to use low or no-fat)
    1 can chicken broth
    1 small can green chilies
    1 t. cumin

    Heat all in a saucepan. Put in bowl and top with grated cheese, chopped cilantro or green onion.

  37. I linked up two soup recipes: Holiday Tortellini Soup, and Ham & Vegetable Soup! Wonderful prizes!!

  38. Thanks for hosting! I linked up my Turkey & Brown Rice Soup!

  39. Thanks for hosting! I don’t make soup too often, so it’ll be great to see some new recipes to try out in the future.

  40. following the soupapolooza boards on your pinterests! thanks so much (I’m @givepeasachanceblog)

  41. Oh, and I linked up my taco soup for the contest. And I’m following you both on Pinterest!

  42. I linked up my Exoctic Cream of Mushroom soup from my blog thank you soooo much

  43. My Easy Crawfish & Shrimp Chowder

    1/2 c. margarine
    1 bunch green onions, chopped
    1 c. margarine
    Liquid crab boil
    3 lbs. frozen crawfish tails, thawed
    1-1/2 lbs. shrimp, cleaned and peeled
    4 cans Campbell’s cream of potato soup
    2 cans condensed cream of mushroom soup
    3 cans whole kernel corn, drained
    2 cans diced potatoes, drained
    8 ounces cream cheese, softened and cut into pieces
    1 qt. Half-and-Half
    1 t. cayenne pepper
    Milk, if needed.

    Melt 1/2 c. of margarine in a large skillet over medium heat. Add chopped green onions and saute until tender. Remove from pan and set aside. In the same skillet, melt 1 cup of margarine and liquid crab boil to taste, saute crawfish and shrimp until cooked. (Crab boil is spicy and hot. Be careful how much you add.) Set aside. In a large pot over medium heat, combine potato soup, mushroom soup, corn, diced potatoes and cream cheese. Mix well and bring to a slow simmer. Stir in half-and-half, sauteed green onions, crawfish and shrimp. Season with cayenne pepper. Bring to a low boil and simmer at least 5-10 minutes to blend flavors. If too thick, add milk. Stir often as it will stick on bottom. This makes a huge potful of chowder. Enjoy!

    This goes great with toasted French bread, hushpuppies, cornbread, or crackers, your choice.

  44. Pingback: Bacon Potato Soup Recipe | TidyMom

  45. Butternut Squash Soup

    Yield: 4 to 6 servings
    Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes

    4 tablespoons unsalted butter
    1 large shallot, chopped fine
    1 large butternut squash (about 3 pounds), cut in half lengthwise, and each half cut in half widthwise; seeds and strings scraped out and reserved (about ¼ cup)
    6 cups water
    1 teaspoon salt
    ½ cup heavy cream
    1 teaspoon dark brown sugar
    Pinch of grated nutmeg

    1. Melt the butter in a large Dutch oven (or heavy pot) over medium-low heat until foaming. Add the shallot and cook, stirring frequently, until translucent, about 3 minutes. Add the squash scrapings and seeds, and cook, stirring occasionally, until the butter turns saffron color, about 4 minutes.

    2. Add the water and 1 teaspoon salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash cut-side down in a steamer basket, and lower the basket into the pot. Cover and steam until the squash is completely tender, about 30 minutes. take the pot off the heat, and use tongs to transfer the squash to a rimmed baking sheet. When cool enough to handle, use a large spoon to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skins.

    3. Strain the steaming liquid through a mesh strainer into a second bowl; discard the solids in the strainer. (You should have 2½ to 3 cups of liquid.) Rise and dry the pot.

    4. Puree the squash in batches in a blender or food processor, pulsing and adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the pot and stir in the remaining steaming liquid, cream, and brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg and adjust the seasonings, adding salt to taste. Serve immediately. Soup can be refrigerated in an airtight container for several days. Warm over low heat until hot; do not boil.

Leave a Reply

Your email address will not be published. Required fields are marked *