You can do better than this recipe, KSWL. I make a wonderful creamed soup with roasted leeks, broccoli and bacon that my family and friends love. Unfortunately I do not have a precise recipe... long story--it's from an Australian friend whose measurements were not compatible with U.S. and so I've learned to make it by hand. I could show you in person but would have to take home that lovely tureen as compensation and leave you empty-handed at Christmas.

I think this MS recipe you've linked here is too simplistic in flavor and unremarkable for the occasion. I'd also stay away from anything with potato which I find just a filler for more robust and flavorful ingredients in creamy soups. Keep looking and I'm sure others will have better recommendations.

Thanks lisa :-). I assume the potato is to thicken the soup only fter it is cooked and pureed?

Your soup recipe sounds just about perfect for me---except for the swap of my new tureen, of courseI couldnt serve it Xmas Eve though........

...No bacon because our DS does not eat pork in any form and has not for at least 20 years, so it is a longstandong and dependable restriction. That same kid loves broccoli and we are having it as a side dish roasted, but DH does not eat it by itself or in other dishes as it gives him terrible indigestion.

My own recipe is more of a bechamel type cream soup that is thickened with roux with chicken stock and cream. I was thinking something thickened with puree would be lighter and therefore better as a first course.

So, still looking for suggestions.......Last Easter we havd a great carrot puree-based soup that was lighter but it was flavored with ginger and a few other things that would not go well with beef. But still, i / we like other soups and would be open to something else. (I remember as a child we used to have consomme as a course, whatever happened to that, lol?)

I have a recipe for an Autumn Cream of Onion Soup with Brandy and Cider that I really enjoy. It uses a bit of creme fraiche and cream. Thanks for bringing it up because I might go ahead and make it soon to freeze for when we do our Christmas dinner. I think it is just right as a starter, not too heavy and rich but delicious.

My daughter decided this year that she does not want to eat pork. It has proven to be a challenge.

I have made Ina Garten's Cream of Wild Mushroom soup several times, with good results. I think it pairs well with beef, and the combination of mushroom types makes it a bit different that other mushroom soups I have made.

http://www.foodnetwork.com/recipes/ina-garten/cream-of-wild-mushroom-soup-recipe.html

Shrimp Bisque? Ina's is on my to-try list. Shrimp Bisque

Roasted Red Bell Pepper soup?

Roasted Red Bell Pepper Soup

4 red bell peppers, roasted, seeded, and peeled (jarred work just as well)

2 tablespoons butter

1/3 cup chopped shallots or 1 red onion, chopped

2 garlic cloves, minced

3 cups chicken broth

1/4 cup half and half

salt and pepper, to taste

lemon wedges

Saute shallots and garlic in butter until soft. Add red peppers. Cook for 2 - 3 minutes. Add broth, cover and simmer for 20 minutes. Puree with immersion blender until smooth. Add half and half. Season with salt and pepper.

Serve with lemon wedges. Don’t forget them! The juice adds a wonderful flavor profile to the finished soup.

Potato should be cooked with soup to thicken when you blend it.
I make a "cream" of celery soup this time every year, because I can get amazing celery from the farmers markets.

If I were "putting on the dog" for guests, serving a rib roast, I'd serve tortellini en brodo using consume.

A well done consume is a work of art!

Just immediate family for this dinner, mimi, but i want something delicious and memorable to go with that rib roast they all love.

Those soups all sound great, tish, sugar and cindy! The roasted red pepper in particular would be a lovely color for Christmas Eve! Does it freeze well?

Butternut squash with pear. Curried, if your guests like a little spice.

I may have to try that red pepper soup tonight... My husband likes that type.

KSWL I may also have to try your caramelized onion soup recipe but I'm not sure I can get vidalia onions at my local grocer this time of year. If I do I'll let you know. I bet there's more to its flavor than what I'm interpreting.

My "beef" with potatoes in creamed soups isn't its use as a thickener but that I can always feel its texture. Maybe I've had one too many bowls of cheap clam chowder. I prefer a creamed soup that doubles up on the main ingredients to thicken it or uses a roux to start.

The thing I'd add to that MS soup recipe is a pinch or 2 of nutmeg - freshly grated if possible. I find it never fails to highlight a buttery/creamy flavour.

Thanks, CindyMac--you saved me a google search.

The onion soup I referenced above suggested using a combination of yellow and red onions, I get it is more visually appealing. The same could probably be done in the Martha Stewart recipe.

ETA: I was just thinking about the caramelization of the onions and then looked at the recipe on the website and it confirmed for me what my problem with that soup would be. That muddy brown color to me in a cream soup is not appealing. A sprinkling of parsley would help some, but I am a visual eater and that color would be off-putting to me, no matter how good it tastes. Just something to think about if any in your group are similar.

That's funny, tishtosh, as I have one kid who might react the same but she will not be with us this year. She loves my cream of mushroom soup but not the gray color, lol!

i am def going to try the roasted red pepper soup this week. It sounds delicious! And I am thinking I could up the ante on the MS soup by putting not only caramelized onions on top of individual servings but also some very crisped bits of applewood smoked bacon. And just leave that off the no-pork-zone's soup.

This is the one I am serving during the holidays. Always gets rave reviews.

i usually don't use the coconut oil because I never seem to have it but I just use my olive oil.

http://nutritionstripped.com/carrot-orange-ginger-soup/

Lyban, that soup recipe looks fabulous! Very close to the Easter soup SIL served but better ------with additional ingredients and serving suggestions. I already have a heavily flavored beef planned (the roast will be rubbed with a paste if olive oil, crushed tosemary and garlic and sealed with a kosher salt crust.) so i dont want to i troduce any new flavors like ginger. Thanks for that recipe tho will def make it at some point!

I make roasted red pepper soup ... and love it... but with your highly seasoned beef, I'd be inclined to go with the MS onion, Ina's cream of mushroom or a zucchini and rosemary soup.

If you DO go with the red pepper, i strongly recommend fresh parmesan and croutons.

Kswl, I see you're going with the caramelized onion soup--please do share how it turns out. My last couple of evenings have been derailed and ended up in take-out for dinner but I had really planned on trying this one!

I'm leaving town for the holidays this weekend so no soup on the menu until the new year. I look forward to trying it. And if your tureen doesn't work out...