Cream soups: five quick and most delicious recipes

Broccoli in disguise

Cream soup can be made from anything - vegetables or mushrooms, meat or fish, grains or eggs. When choosing the main ingredient, it is important that its taste is dominant and that other products do not overshadow it. Let's see how to achieve this using cream of broccoli soup as an example.

Ingredients:

• broccoli – 600 g
• medium potatoes - 2 pcs.
• onions - 1 pc.
• garlic - 1 clove
• cream 20% - 200 ml
• water - 1.5 liters
• olive oil - 1 tsp.
• butter - 1 tbsp. l.
• baguette - 1 pc.
• salt and black pepper - to taste
• cashews and parsley - for serving

Boil the broccoli until tender, drain it in a colander, and rinse it with cold water - this way it will retain its color better. In a thick-bottomed saucepan, melt the butter, fry the diced onion and crushed garlic. Pour the potatoes into cubes, add water and cook until completely softened. Add the broccoli, boil for a couple more minutes, cool and puree with an immersion blender. Now stir in the heated cream, bring it to a boil again, add salt and pepper, and let it simmer for a minute.

Cut the bread into large pieces, sprinkle with olive oil, and place in the oven at 200°C for 10 minutes. Garnish each serving of cream soup with crispy croutons, cashews and parsley leaves.

Mushroom soup with champignons in bread

One of the most nutritious and delicious, in my opinion, is mushroom soup. Cream soup made from fresh forest mushrooms, especially porcini mushrooms, is very tasty. But if there are none, it's okay. Delicious soup is made from champignons, frozen and even dried mushrooms.

A little trick: if you don’t have fresh mushrooms, cook from champignons, and add a few spoons of homemade mushroom seasoning to the soup or any other dish for flavor.

I like to surprise my family with a new presentation of a familiar dish. Therefore, I recommend preparing not just mushroom cream soup, but soup in bread.

Ingredients:

• Ready-made round rye bread – 4 pcs.
• fresh mushrooms – 400 gr.
• onions – 2 pcs.
• potatoes – 5 pcs.
• cream – 400 ml.
• cheese – 100 gr.
• garlic – 2-3 cloves
• salt, pepper to taste
• several champignons and greens for decoration
• vegetable oil

It is better to buy small bread for soup. Take the bread and cut off the top, it will serve as a lid. Carefully scrape out the crumb in the bread, being careful not to damage the walls and leaving a little crumb.

For strength, dry the bread in the oven at 180 ͦ C for about 15 minutes. It is not necessary to bake the bread; in some recipes, the soup is simply poured into fresh bread.

Pass the garlic through a press and mix with vegetable oil. Rub the inside of the bread with this mixture, don’t forget to rub the lid.

Now chop the onion and fry in butter until transparent.

Clean the mushrooms and add them to the pan with the onions, fry them together for a few minutes.

Place coarsely chopped potatoes into boiling salted water, add fried onions and mushrooms and cook until tender. Don't forget to add black peppercorns and nutmeg. Grind the mushroom mixture and potatoes in a blender.

Pour the cream into the mushroom puree, bring to a boil, but do not boil!

Pour the soup into bread tureens, cover with a bread lid and serve.

To decorate the soup, you can cut several champignons into thin slices and fry in a dry frying pan on both sides.

All that remains is to pour the soup into some bread, place a few fried champignons on top, cover with a lid and surprise your loved ones.

Green oasis of warmth

Broccoli goes well with green peas. It has been proven that green vegetables contain the most antioxidants, which help the body restore cells and keep it in good shape. It is best if the peas are fresh frozen - they have the most benefits.

Ingredients:

• broccoli – 500 g
• green peas - 400 g
• onions - 1 pc.
• chicken broth - 250 ml
• cream 33% - 120 ml
• butter - 1 tbsp. l.
• salt and black pepper - to taste

Heat the butter in a saucepan and sauté the chopped onion until golden brown. Divide the broccoli into small florets, pour into a saucepan, add broth and simmer under the lid until completely softened. Then add green peas and simmer for another minute. Thoroughly puree the resulting mass with a blender, pour in the heated cream, add salt and pepper, and bring to a boil again. Then remove the soup from the heat. Garnish it with croutons and fresh herbs and serve.

Pumpkin-carrot sun

What kind of puree soup can be prepared in winter from seasonal vegetables? Since pumpkin is currently ruling the roost, we’ll take it as a basis. For a richer color, you can add carrots. To make the soup more delicious, season it with bechamel sauce.

Ingredients:

• pumpkin – 800 g
• large carrots - 1 pc.
• milk - 400 ml
• water - 500 ml
• butter - 100 g
• flour - 1 tbsp. l.
• cream 10% - 50 ml
• salt, black pepper, nutmeg - to taste
• vegetable oil - 2 tbsp. l.
• pumpkin seeds - a handful

Cut the pumpkin pulp into large pieces, sprinkle with oil, sprinkle with spices, bake for 20–25 minutes in the oven at 200 °C. Melt half the butter in a saucepan and brown the carrots, cut into thick circles. Place the baked pumpkin here, add water and half the milk, and bring to a boil. Grind everything with a blender into a homogeneous mass.

Melt the remaining butter in a saucepan, dissolve the flour, pour in the milk. Stirring constantly with a spatula, simmer the sauce until thick and pour into the soup. Bring it to a boil again and add salt. Before serving, top each serving with cream and sprinkle with pumpkin seeds.

Vitamin carrot soup

We all know how beneficial carrots are for the body. And the carrot soup turns out to be sweetish and especially velvety in texture. I recommend a simple classic carrot soup for children. This soup is prepared quickly, with the addition of cream, and the cooking process is similar to other soups.

I settled on an unusual recipe for carrot cream soup, more piquant and spicy. Let me warn you right away that the cooking time for this soup is approximately 3 hours. Believe me, the taste of such soup will more than compensate for all your efforts.

Ingredients:

• carrots – 5-6 pcs.
• water or broth - 0.5 l.
• red onion – 2 pcs.
• brown sugar - 1 tbsp. l.
• balsamic vinegar - 1 tbsp. l.
• ginger root – 5 cm
• garlic – 1-2 cloves
• coconut milk – 100 ml.
• salt to taste
• vegetable oil – 1 tbsp. l.

Cut the red onion into rings.

Pour vegetable oil into a saucepan, add brown sugar, and add balsamic vinegar.

Add the onion, fry a little, reduce the heat and simmer for 15 minutes under the lid. Salt and add finely chopped garlic.

Cut the carrots into 4 parts, place in a separate dish, pour over vegetable oil. Place the carrots on parchment paper on a baking sheet and bake in the oven for 30 minutes at 200°C.

Peel a piece of ginger root.

By this time the onion had already been stewed. Add water and a whole piece of ginger to the pan (we will remove the ginger later). Cook the soup covered for 2 hours over very low heat.

Add baked carrots to the soup and cook for another 30 minutes.

Now remove the ginger from the soup and grind the rest of the pan using a blender.

Pour coconut milk into the grated soup (can be replaced with almond milk or low-fat cream).

Ready! Try it and enjoy!

Tomato harmony

A hearty, warming creamy soup can be made from tomatoes. Just be sure to peel off the thin skin and remove the seeds. Since this is a fairly juicy vegetable, the soup may turn out watery. You can thicken it with flour or starch.

Ingredients:

• tomatoes - 1.5 kg
• onions - 1 pc.
• chicken broth - 800 ml
• cream 20% - 250 ml
• flour - 3 tbsp. l.
• butter - 3 tbsp. l.
• tomato paste - 2 tbsp. l.
• sugar - 1 tbsp. l.
• salt and black pepper - to taste
• ground basil - 1 tsp.
• dried thyme - ¼ tsp.
• bacon strips and fresh basil, for serving

Heat the butter in a saucepan. Add the diced onion and fry until golden brown. We remove the skin from the tomatoes, carefully remove the seeds, and add the pulp to the onion. Add tomato paste, spices and sugar, simmer the mixture over medium heat for 10 minutes, stirring occasionally with a spatula.

In a glass of warm broth, dilute the flour and pour it into the pan. Add the remaining broth and cream there, bring to a boil and cook for another half hour over low heat until the soup thickens completely. Finally, fry the bacon strips on a grill pan. Crispy bacon and fresh basil are the perfect addition to a serving of tomato soup.

Potato-cheese tandem

What types of pureed potato soups are there? Usually this root vegetable acts as an auxiliary ingredient that makes the taste more intense. But it also looks good as a main component. If you add cheese, the soup will have a thick, creamy texture and a seductive aroma.

Ingredients:

• large potatoes - 5-6 pcs.
• creamy processed cheese - 150 g
• onions - 1 pc.
• carrots - 1 pc.
• vegetable broth - 1 liter
• salt and black pepper - to taste
• vegetable oil - 2 tbsp. l.
• lightly salted red fish - for serving

Peel the potatoes, cut them into large cubes, add water and cook covered until tender. In another pan, heat the vegetable oil, sauté the chopped onions and carrots. They should soften and brown. Pour in the broth, add the boiled potatoes and bring to a boil. Cut the processed cheese into cubes, put it in boiling water, and keep it on the fire until it completely dissolves. After this, puree the mass with an immersion blender, add salt and spices, bring to a boil and cook for 2-3 minutes. Complement a bowl of cheese and potato soup with slices of red fish - and even the most picky home gourmets will not resist.

That's how the peppers are

Juicy bell peppers are a bright reminder of summer. They will give the cream soup expressive sweetish notes. For a velvety texture, roast the peppers in the oven. This way they will better retain all the beneficial substances and acquire a subtle aroma.

Ingredients:

• red bell pepper - 7 pcs.
• carrots - 1 pc.
• onions - 1 pc.
• garlic - 3 cloves
• chicken broth - 500 ml
• cream 33% - 100 ml
• olive oil - 3 tbsp. l.
• salt and black pepper - to taste
• chives - for serving

Place the whole peppers on the top rack of the oven under the grill and bake for 10–15 minutes at 220°C. They will darken a little during the process. We put them in a plastic bag, tie them and leave them for 15–20 minutes, after which we can easily peel the skins from the peppers, remove the seeds and membranes. Leave a few slices for serving.

While the peppers are cooling, heat a frying pan with olive oil and sauté diced onion, grated carrots, and pressed garlic. When the roast turns golden, add the baked peppers, pour in the broth, and cook for 10 minutes. Puree the soup with an immersion blender and return to the heat. Add warm cream, salt and pepper, gently bring to a boil. We will serve the soup with roasted pepper rings and chives.

Cabbage tenderness

Many people are skeptical about cauliflower, and it’s completely wrong. This vegetable is rich in vitamins and fiber. Thanks to its neutral taste, cabbage accepts and better reveals the flavors of other foods. If you add potatoes and sour cream to it, you get a delicious creamy soup. Let's prepare it according to Yulia Vysotskaya's signature recipe.

Ingredients:

• cauliflower – 400 g
• onions - 1 pc.
• large potatoes - 1 pc.
• garlic - 2 cloves
• sour cream - 3 tbsp. l.
• olive oil - 3 tbsp. l.
• grain mustard - 1 tbsp. l.
• butter - 1 tsp.
• bay leaf - 1 pc.
• salt and white pepper - a pinch
• parsley - 3-4 sprigs
• hard cheese (optional) - 100 g
• a loaf of bread

Heat a mixture of butter and 1 tbsp in a heavy saucepan. l. olive oil. Finely chop the onion and garlic, fry until transparent, add bay leaf.

We separate the cauliflower into inflorescences, blanch in water for 7–8 minutes, and add salt at the end. Cut the potatoes into cubes, add them to fry, pour in a glass of cabbage broth, and cook for 10 minutes. Then add the cabbage itself and simmer until the potatoes are ready. We remove the laurel and puree the resulting mass with a blender. Season the soup with sour cream and mustard, add white pepper, and bring to a boil.

Cut the bread into large cubes, sprinkle with olive oil, and dry in the oven at 200°C until golden brown. Garnish a bowl of soup with croutons and parsley petals. Sprinkling with grated cheese makes it even tastier.

Lentil crepe soup recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Lentil Crepe Soup.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Lentil crepe soup is 44.7 kcal.

• Serving = 365 g (163.2 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Chestnut Quirk

Do you really want to surprise your family? Prepare something special - original chestnut puree soup. The rich sweet-spicy taste will appeal to everyone without exception. If you wish, you can add a secret ingredient - a little dry red wine. With it, the dish will acquire a subtle aroma and refined notes.

Ingredients:

• edible chestnuts - 500 g
• leeks - 2 stalks
• celery - 2 stalks
• large carrots - 1 pc.
• garlic - 1 clove
• chicken broth - 1 liter
• cream 20% - 150 ml
• red wine (optional) - 2-3 tbsp. l.
• olive oil - 2 tbsp. l.
• salt, black pepper, nutmeg, paprika - to taste
• lemon juice - 1 tbsp. l.
• parsley - for serving

We make a cross-shaped cut on each chestnut, keep it in boiling water for 5 minutes, let it cool and remove the peel. Leave a few chestnuts for serving.

Finely chop the onion, carrots, celery and garlic. Fry vegetables in a pan with heated olive oil for 5 minutes. Add chopped chestnuts, hot broth, bring to a boil and cook until tender. We turn the resulting mass into puree using a blender, pour in wine and cream, add salt and spices. Warm over low heat for a couple of minutes. Let's garnish our soup with roasted chestnuts and parsley petals.

Broccoli soup

A light vitamin soup that is healthy and has the most delicate taste. This soup can be prepared just once or twice. You can cook it with meat or chicken broth, or just with vegetable broth.

Ingredients:

• broccoli – 1 kg
• potatoes – 2 pcs.
• broth (chicken, meat, vegetable) – 2 l
• onions – 2 pcs.
• cream cheese – 200 ml
• black pepper, salt to taste
• butter or ghee - 2 tbsp. l.

Fry the coarsely chopped onion in butter or ghee. When the onion is slightly browned, add the chopped potatoes and simmer everything together over low heat.

Add broccoli to the potatoes, add a little broth and simmer for 10 minutes over low heat until the broccoli is soft.

Transfer vegetables to a saucepan. Boil the broth and put vegetables in it, cook everything together for another 10 minutes.

Grind the vegetables using a blender.

Season the soup with salt and add cream cheese. Stir the soup until the cheese is completely dissolved and bring to a boil.

Light, tender and healthy soup is ready.

Pasternak in the title role

In European cuisine, parsnips are found in many dishes. This vegetable is deprived of attention in our country. Meanwhile, this is an excellent ingredient for cream soup. The texture with it is thick and velvety - exactly what we need. And one more subtlety. Instead of croutons, you can serve crispy parsnip chips with the soup.

Ingredients:

• parsnips - 5 pcs.
• purple onion - 1 pc.
• leek - 1 stalk
• potatoes - 1 pc.
• chicken broth - 500 ml
• milk - 500 ml
• olive oil - 2 tbsp. l.
• salt and black pepper - to taste

Chop both types of onions and fry in a saucepan in olive oil until softened. Peel the parsnips, chop them into large cubes, add them to fry, and sauté for a couple more minutes. Reserve half of the parsnip tuber for serving.

Pour in the broth and milk - they should be warm. As soon as the soup boils, add the diced potatoes and cook until tender. Puree the vegetables using an immersion blender, add salt and pepper, and bring to a boil again.

While the soup is cooking, cut the remaining parsnips into thin slices, drizzle with oil, and sprinkle with salt and pepper. Place on a baking sheet with parchment paper and place in the oven at 200°C for 20–30 minutes. Be sure to turn the slices over once. We will get healthy crispy chips with which we will decorate the cream soup.

Classic creamy soup

Before you start preparing real cream soups, you need to prepare all the necessary ingredients. The main one is cheese. The second important component is cream, the fattier it is, the tastier the dish will be.

You can experiment with the variety of ingredients in creamy soup at your discretion, as long as you have a blender at home. It is thanks to this tool that all dishes acquire a creamy consistency. Using an immersion blender, you can puree the dish directly in the pan.

Corn Delight

Corn is also suitable for making cream soup. Moreover, these can be either fresh grains from the cob or canned ones from a jar. For a brighter taste, you can add corn flour. You will get a delicate golden-colored soup with a pleasant sweet taste.

Ingredients:

• canned corn - 400 g
• onions - 1 pc.
• celery - 1 stalk
• potatoes - 3 pcs.
• garlic - 1 clove
• butter - 50 g
• water - 1.5 liters
• cream 20% - 200 ml
• salt, black pepper, nutmeg - to taste

Melt the butter in a thick saucepan. Fry the chopped onion and celery with garlic. Cut the potatoes into cubes, add them to fry, add water and cook until completely softened. Then add corn and continue cooking for another 5-7 minutes. Leave a small amount of grains for serving. Puree the contents of the pan with a blender, add warm cream and let the soup boil again. Sprinkle the bowl of soup with the reserved corn kernels and serve.

You can pamper your family and friends with these delicious soups. We told you only about the ten most interesting variations in our opinion. Find even more recipes for cream soups with step-by-step photos on the “Eat at Home” website. Does your family like cream soups? What do you usually cook them from? How and with what do you serve it? Share your signature recipes and unusual ideas in the comments.

Pumpkin soup with shrimp

Delicious sunny and healthy soup.

Ingredients:

• carrots – 2 pcs.
• pumpkin – 1.5 kg
• water – 1.5 l.
• shrimp – 300 gr.

Grate the carrots on a coarse grater and lightly fry in sunflower oil.

Cut the pumpkin into cubes and add it to the carrots, lightly fry for about 10 minutes. Salt and pepper. Pour in some water and simmer the vegetables over low heat under the lid. Grind the prepared vegetables in a blender.

If the puree is thick, add a little water.

Add shrimp to the puree and cook for 5 – 7 minutes.

It turns out to be a very light, beautiful and sunny soup.

As you can see, recipes for puree soups are varied, there are a lot of them. Such soups are good because they allow you to improvise and change the ingredients according to your taste and imagination. But the topic is so broad that I think we will return to it more than once.

In the meantime, enjoy your meal and enjoy some hot, delicious soup!