10 original recipes for creamy soups. 25 photos.

Lentil soup

Red lentils are better suited, with which the puree soup acquires a beautiful yellow color.

You will need:
300 g lentils, 1 onion, 1 tomato, 2 carrots, 10 g ginger root, garlic and spices.
Preparation:

Boil the lentils, grate the carrots, coarsely chop the onion and tomato and chop the garlic and ginger. Fry all the vegetables in a frying pan, add to the pan with the lentils and simmer for another 15 minutes. Beat the puree soup with a blender and add spices.

Pumpkin puree soup

A win-win autumn-winter creamy soup recipe for cold evenings.

You will need:
300 g pumpkin, 150 g celery root, 150 g carrots, 1 tsp.
ginger, 1 onion, 1 sweet pepper, garlic, spices. Preparation:

Coarsely chop the pumpkin and carrots and boil until soft. Chop and fry the remaining vegetables with spices, garlic and ginger. Place them on the pumpkin and grind everything with a blender.

Zucchini soup

For color and aroma, add herbs - dill, parsley or cilantro.

You will need:
2 zucchini, 1.5 liters of broth, spices and herbs.
Preparation:

Coarsely chop the zucchini, grate the carrots and simmer for 10 minutes in boiling broth with spices. Drain off the excess liquid and blend the vegetables with some of the broth in a blender.

Potato soup

One of the most satisfying puree soup recipes in our selection.

You will need:
500 g potatoes, 500 g broth, 2 tbsp.
soy sauce, 100 g sour cream, 100 ml cream, 50 g butter, spices. Preparation:

Boil the potatoes in the broth and beat everything with a blender. Add cream with sour cream, soy sauce, butter and spices, heat on the stove and serve with bread.

Soup with cream and potatoes

This option can be classified as puree soups. It has a thicker consistency thanks to the mashed potatoes.

Ingredients:

• Chicken broth - 500 ml
• Potatoes - 5 pcs.
• Onion - 1 pc.
• Cream - 100 ml
• Cheese - 50 g
• Salt and pepper

Preparation:

Potatoes and onions must be peeled and placed whole in the pan. Pour in hot chicken broth. After this, the pan is placed on the fire and the vegetables are boiled.

Then the products need to be crushed to a puree.

The resulting mass is poured into the broth and brought to a boil.

Remove the pan from the heat and pour in a small stream of cream. Shredded cheese is sprinkled on top. The soup is put back on the fire so that the cheese melts.

It is important to pour in the cream without boiling the soup at this point, otherwise it may curdle.

Cucumber and avocado soup

Light and very fresh green soup.

You will need:
1 avocado, 1 cucumber, 1 shallot, 2 tbsp.
yogurt, 2 tbsp. mint, 4 tsp. lemon juice, spices. Preparation:

Grind all the ingredients, add a glass of water and spices, and blend with a blender. Instead of water, broth is suitable, to which you can add yogurt or sour cream. The puree soup is served cold.

Cream and zucchini soup

A dish that deserves to be presented to guests. It has a delicate taste and is easy to prepare.

Ingredients:

• Zucchini - 2 pcs
• Butter - 2 tbsp
• Onion - 1 pc.
• Garlic - 1 clove
• Cream - 1/2 cup
• Chicken broth - 1/2 liter

Preparation:

Place butter in a frying pan, then diced zucchini, onion and garlic, finely chopped. Everything needs to be put out.

When the products become soft, they need to be crushed with a blender.

Pour the resulting mass into the pan, pour in the broth and cream. Place on fire and bring to a boil.

Onion soup puree

The simplest vegetable broth with carrots and bay leaves works well here.

You will need:
220 g potatoes, 220 g onions, 1 tbsp.
vegetable oil, 20 g butter, spices, 1 liter of broth. Preparation:

Fry the chopped onion in a mixture of oils and simmer for about 20 minutes under the lid. Boil the potatoes in the broth, add onions and spices, and beat everything with a blender.

Soup with cream and mushrooms - delicious in 15 minutes

One of the most suitable ingredients for such a soup is mushrooms. They highlight the delicate taste of the dish.

Ingredients:

• Mushrooms – 150 g
• Butter - 1 tbsp
• Bulbs - 1 piece
• Garlic - 2 cloves
• Broth - 1 glass
• Cream 33% - 1/2 cup
• Flour - 2 tbsp
• Salt and ground black pepper

Preparation:

The mushrooms are not cut too finely, but the onions, on the contrary, should be chopped finer.

Garlic can be crushed using a press.

Place butter at the bottom of the pan. Then you need to send onions and mushrooms there. Fry until the mushrooms begin to release juice.

Garlic and flour are added to the stew. When it turns brown, you need to add broth.

Mix the soup well so that the flour is evenly distributed.

At the last stage, cream is added and the dish is brought to a boil.

The recipe may contain different types of mushrooms at the same time. This will only add flavor and richness. You can even use dried mushrooms. You just need to soak them before cooking.

Pea soup

Processed cheese and cream make this creamy soup much more tender.

You will need:
200 g of dry peas, 80 g of frozen peas, 400 g of potatoes, 120 g of carrots, 160 g of onions, 200 ml of 15% cream, 90 g of processed cheese, 30 ml of soy sauce, spices and herbs, 1.5 liters of water .
Preparation:

Soak the peas in advance and boil until tender. Add chopped carrots and potatoes to it and simmer for another 20 minutes over low heat. Fry the onion and add it, grated processed cheese, frozen peas, soy sauce and spices to the pan. Then add cream and beat with a blender, and when serving, add herbs and green peas.

Soup with melted cheese

And there was a place for processed cheese in soups with cream. And sausage cheese will do, but you just have to remove the crust from it. For aromatic soup take:

Cooking method

Step 1

Cut the potatoes into cubes and boil them in one and a half liters of liquid. You can take both water and broth. Chop the mushrooms and fry in oil for a couple of minutes over high heat. Add chopped carrots and onions to the mushrooms and cook together.

creamy champignon soup

Step 2

Add a couple of ladles of liquid from the pan with potatoes to the fried vegetables and simmer. Finely chop the cheese curds, place them in a frying pan, stirring until melted.

Step 3

Combine vegetables and melted cheeses with the contents of the pan. Salt, add cream, cook for a couple of minutes and add herbs.

If the recipe does not indicate the percentage of fat content of the cream, take the product with any degree. Add cream to the dish towards the end of cooking, bringing the dish to a boil. They take only fresh product, without additives and, of course, without sugar.

creamy mushroom soup recipe

You can add both cereals and pasta. Among the spices, the best options are nutmeg, paprika, allspice and black pepper.

It is customary to serve creamy soup with toasted croutons or dried slices of bread. Soups are often turned into pureed soups. After grinding in a blender, the components are heated again and only then the food is served.

Cream soup with turnips

Carrots can be replaced with a small amount of pumpkin.

You will need:
1 turnip, 1 carrot, 2 yolks, greens, 1.5 cups cream, 3 tsp.
flour. Preparation:

Grate the carrots with the turnips and simmer in oil until they soften. Pour in the cream and add flour, boil until thick and cool slightly. At the last moment, add the greens with the yolks, stir, blend and heat the soup.

Carrot soup

It turns out so beautiful and tasty that you will definitely like it!

You will need:
100 g processed cheese, 350 g carrots, 200 g onions, 1 tbsp.
vegetable oil, 1 liter of broth, spices. Preparation:

Fry the onion in vegetable oil until golden brown, add grated carrots and stew to it. Pour broth over vegetables and add spices. When the soup boils, add grated processed cheese and simmer until it dissolves. Beat the soup with a blender.

Creamy soup

Such a simple creamy soup recipe, but it gives such an unusual taste!

You will need:
200 ml cream, 1 yolk, 100 g butter, 500 ml broth, 100 g onions, 500 g potatoes, spices.
Preparation:

Cut the potatoes into cubes and place in butter, add chopped onion and simmer for 15 minutes under the lid. Add broth and spices to the pan, boil everything until the potatoes are ready. Drain off some of the liquid and blend the soup with a blender. Add cream and yolk, stir and heat through.

Soup with cream, cheese and broccoli

Broccoli would also be great in a creamy soup. It is not only tasty, but also very healthy.

Ingredients:

• Chicken - 300 g
• Potatoes - 3 -4 pcs.
• Broccoli – 300 g
• Cream - 100 ml
• Processed cheese - 100 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Nutmeg
• Salt
• Oregano
• Basil
• Coriander
• Fresh herbs

Preparation:

The meat is cut into pieces and boiled. After the chicken has boiled, cubed potatoes are added.

Broccoli is cut into small pieces and also added to the pan.

The onion is finely chopped, fried in butter and poured into the total mass.

Processed cheese is crushed into cubes and gradually added to the soup.

Cream is poured in and all the spices and herbs are added. After the dish boils, boil it for another 10-15 minutes and turn off the stove.

Tomato puree soup

Wonderful Turkish puree soup will be very rich and aromatic.

You will need:
200 g tomatoes, 250 ml tomato juice, 500 ml broth, 1 onion, 2 tbsp.
olive oil, garlic, spices and herbs. Preparation:

Fry garlic and onion with spices in olive oil. Add chopped tomatoes and herbs, pour in tomato juice and stew. Add the broth, season the soup, simmer for 20 minutes and blend with an immersion blender.

Finnish soup with cream and salmon

Creamy soups are popular all over the world. This Finnish soup “Lohikkeito” is proof of this.

Ingredients:

• Salmon (head and tail) - 1 piece each
• Onion - 1 pc.
• Bay leaf - 1 piece
• Black peppercorns – 2 – 3 pcs.
• Potatoes - 5 pcs.
• Salmon fillet -400 g
• Cream 33% – 300 ml
• Flour - 2 tbsp
• Butter - 1 tbsp
• Dill - 1 bunch

Preparation:

At the initial stage you need to prepare fish broth. To do this, the head and tail of the salmon are placed in a pan, filled with water and boiled. During the process, an onion, bay leaf and peppercorns are added to the container.

After the fish is cooked, it is taken out, cooled and filleted.

Add chopped potatoes, onions and salmon fillet, cut into pieces, into the resulting broth. All this is cooked over low heat.

Flour is added to the cream and when the vegetables and fish are cooked, they are poured into the soup.

The consistency needs to be cooked for another 10 minutes, and then add butter and dill.

To make the broth more transparent, you need to strain it after the fish tail and head are cooked.

Cream of mushroom soup

How could you pass up such a recipe for a classic creamy soup?

You will need:
550 g of champignons, 1 carrot, 3 potatoes, half an onion, 100 ml of 20% cream, 250 ml of water, spices and herbs.
Preparation:

Chop potatoes with mushrooms, chop onions and garlic with herbs and grate carrots. Place the vegetables in a saucepan and add water, add cream and simmer for about half an hour. At the very end, add spices and blend the soup with a blender.

Barley soup

Cream and pearl barley are not a very common combination. But the food turns out very appetizing. For this first course we will need the following products:

Cooking method

The pearl barley is soaked in cold water in advance, optimally overnight.

Step 1

After boiling the prepared cereal, drain the water. Pour one and a half liters of water or broth into a saucepan, boil and salt.

cream soup with cream recipe with photo

Chop the potatoes and add them to the soup. Fry small chopped mushrooms until half cooked, add onions and fry together.

Step 2

Add pearl barley to the almost finished potatoes, and after a minute add mushrooms and onions. After boiling for three or four minutes, add cream and boil for another minute. Season with herbs and remove from heat.

You can do without potatoes. Replace it with vermicelli or other pasta. If you take small pasta, then put it in the broth early so that it is completely cooked.

creamy broccoli soup

To make the soup thicker and richer, add flour, starch, diluted with cold water, or partially cut the potatoes and partially grate them.

If there is any doubt about the safety of mushrooms, cook them in a saucepan with a light onion. It turns blue - the mushrooms are poisonous. Nothing happens to the onions - you can eat mushrooms without fear.

You can add grated cheese to mushroom soup with cream not during cooking, but simply sprinkle it on top when serving.

To make the wild mushroom broth lighter, boil the mushrooms for about five minutes, drain the liquid and pour boiling water for a new broth. It will turn out lighter and more beautiful.

creamy mushroom soup

In order for the champignon soup to acquire the aroma of wild mushrooms, several dry porcini mushrooms are crushed in a coffee grinder and added to the soup ten minutes before the end of cooking.

There is no need to serve mushroom soup with cream right away: after it sits for half an hour, it will become both tastier and more aromatic.

The number of mushrooms should be equal to the number of vegetables. For three liters of soup, take a glass of dry mushrooms.

fish soup with cream

Three types of cabbage soup

Add nuts to taste - cashews, peanuts or walnuts.

You will need:
1.3 liters of broth, 750 g of cauliflower, 350 g of broccoli, 350 g of Brussels sprouts, 1 onion, 1 leek, 1 bunch of herbs, olive oil, spices.
Preparation:

Grind all the ingredients, fry the onion in oil, add cabbage with herbs and spices to it. Simmer everything together for a couple of minutes, add broth and cook the soup for 20 minutes. Leave the soup covered for 5 minutes and blend with a blender.

Creamy chickpea soup

Canned or pre-boiled chickpeas will do.

You will need:
400 g pumpkin, 400 g chickpeas, 400 g shrimp, garlic, spices, 3 tbsp.
olive oil. Preparation:

Simmer the pumpkin cubes with spices in oil for about 6 minutes, add 1 liter of boiling water, chickpeas and cook for another 10 minutes. Add spices to taste and blend the soup with a blender. Separately, peel and fry the shrimp and serve together.

Creamy soup with mushrooms and chicken

This dish not only uses chicken broth, but also chicken itself, making it more filling.

Ingredients:

• Chicken fillet or breast - 400 g
• Mushrooms – 250 g
• Carrots - 2 pcs.
• Celery – 2 stalks
• Garlic - 3 cloves
• Cream - 250 ml
• Butter - 3 tbsp
• Flour - 2 tbsp
• Paprika - 1/2 tsp
• Dry thyme - 1/2 tsp
• Parsley - 1 bunch
• Salt and pepper

Preparation:

Mushrooms are cut into slices. All vegetables are chopped by hand or using a food processor.

Onions, carrots and mushrooms are fried in butter. Garlic, thyme and paprika are added. Vegetables are stewed for another 10 minutes.

The chicken is cut in any convenient way and added to the mushroom mixture. The flour goes there too.

Everything is mixed well and water is added to the volume that needs to be obtained in the end.

The cream is poured into the soup, after which it is cooked for another 5-10 minutes. Sprinkle with herbs on top.

Beetroot soup

An unusual creamy soup recipe for lovers of original dishes.

You will need:
1 liter of broth, 1 kg of pumpkin, 4 beets, 1 onion, 1 cinnamon stick, spices.
Preparation:

Cut the onion into half rings and fry for 5 minutes. Add diced pumpkin with beets, spices, and fry for another 10 minutes. Pour in the broth, bring to a boil and blend the soup with a blender.

Creamy bean and cauliflower soup

We have chosen another interesting combination especially for you.

You will need:
200 g canned white beans, 300 g cauliflower, 1 onion, 1 tbsp.
mustard, olive oil, spices. Preparation:

Chop the onion and fry in a little oil. Add cabbage inflorescences to it, add 2-2.5 liters of water and cook for about 15 minutes. Add spices and beans, simmer for another 5 minutes and blend with a blender.

Cream soup with chanterelles

Mushroom puree soup is not necessarily just champignons.

You will need:
650 g chanterelles, 1 carrot, 500 g potatoes, 1 onion, 200 ml cream, spices.
Preparation:

Boil the chanterelles for 5 minutes in boiling water, finely chop them with onions and fry until excess moisture has evaporated. Add spices and chopped potatoes, the required amount of water and simmer until tender. Beat the soup with a blender, add cream and heat again.

Soup with cream and beets

Another representative of creamy soup, but with an interesting combination of beets and cream.

Ingredients:

• Beetroot – 400 g
• Carrots – 100 g
• Onion - 1 pc.
• Tomato puree – 50 g
• Garlic - 2 cloves
• Cream 40% - 200 ml
• Chicken broth - 1 liter
• Sunflower oil – 50 ml

Preparation:

Cut beets, carrots and onions into cubes and fry. When they become soft, add tomato puree.

Place the broth on the stove, heat it up, pour in the tomato mixture. Beat the resulting mass with a blender, add cream, beat again.

Add garlic and bring to a boil.

Spinach cream soup

For flavor, add a bunch of other herbs - parsley, cilantro or dill.

You will need:
300 g spinach, 1 carrot, 1 leek, 500 ml broth, 100 ml cream, butter.
Preparation:

Chop the onion, grate the carrots and fry them in butter. Add spinach and herbs, simmer for a couple of minutes, add broth and boil. Whip the soup with a blender, add cream and spices, stir and serve.

Soup with cream and salmon

One of the most delicious creamy soups. It is more expensive, but the taste cannot be compared with simple versions of this dish.

Ingredients:

• Salmon – 400 g
• Tomatoes - 2 pcs.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Onions - 1 pc.
• Cream 30% – 500 ml
• Greens - 1 bunch
• Bay leaf - 1 piece
• Salt and pepper to taste

Preparation:

The potatoes need to be cut into small cubes, the carrots should be grated on a coarse grater, the onion should be finely chopped, and the tomatoes should be chopped into cubes in the same way.

The salmon must be peeled and cut into medium pieces.

A little vegetable oil is poured into the pan. Onions, carrots, and tomatoes are placed there step by step. Everything is mixed and fried until the ingredients are soft.

Then 1.3 liters of water are poured in and the potatoes are poured out. The soup is salted to taste.

When the potatoes are almost cooked, salmon is added.

Cream is gradually poured in. The dish is seasoned with spices. Portions can be decorated with herbs.

Red Velvet Cream Soup

Bright, aromatic and very delicate in texture, puree soup made from simple ingredients.

You will need:
100 g lentils, 1 carrot, 1 beet, 1 leek, 700 ml broth, garlic and herbs, 3 tbsp.
vegetable oil. Preparation:

Boil the beets in advance until half cooked. Fry it with the rest of the chopped vegetables in olive oil and add broth. Bring the soup to a boil, add the lentils and cook until done. Grind with a blender and garnish with herbs.

Baked eggplant puree soup

Georgian spices go perfectly with this puree soup.

You will need:
2 eggplants, 2 tomatoes, 1 leek, 1 clove of garlic, 100 ml cream, 600 ml broth, spices.
Preparation:

Bake eggplants and tomatoes until cooked at 180 degrees in foil. Fry the onion and garlic, add chopped vegetables, add broth and boil. Season the soup with spices, add cream and simmer everything together. Beat the soup with a blender.