10 original recipes for creamy soups. 25 photos.

Home Milk soups

Cream soup is considered one of the lightest first courses. Thanks to the cream, it has a delicate taste and a pleasant aftertaste.

Another advantage is the cooking time. Elementary culinary actions allow you to quickly prepare a dish even for those who are far from the skill of a chef.

The disadvantages of this soup include the need to eat it quickly. It does not have the same qualities as borscht, for example, when the taste only improves over time. Creamy soups are good when hot, but after that the taste characteristics fade a little.

Depending on the fat content of the cream, the soup will also change. If the recipe involves a lot of rich ingredients, then it is better to choose cream with a low fat content.

Chicken soup with cream

Ingredients:

Chicken – 1 kg
Carrots - 2 pcs.
Onion - 1 pc.
Potatoes - 3 pcs.
Parsley (stems) - 20 g.
Dill - 50 g.
Flour - 2 tbsp.
Cream - 150 ml.
Salt - 1 tsp.

Preparation:

1. Place the chicken in boiling water, skim off the foam and add peeled carrots and whole onions, peppercorns and parsley stems.

2.Cook for about an hour over low heat under a half-closed lid. Then remove everything from the pan and strain the chicken broth.

3. We no longer need the onion, cut the carrots into cubes, and remove the chicken from bones and skin and cut into medium pieces.

4. Combine the cream with flour in a saucepan and boil until the mass thickens.

5.Add diced potatoes to the boiling chicken broth and cook until tender. Then return the chicken meat, carrots and pour in the cream.

6. Cook for a couple more minutes and add chopped herbs at the end.

How much to cook, for how many servings

You can eat such foods at any time of the year. The universality of the dish is almost entirely due to the main ingredients: cream, cheese, carrots, potatoes. They can be purchased in any season. It usually takes half an hour to two and a half hours to prepare six servings. The time depends on the complexity of the dish.

cream soup

Soups with cream are rich in vitamins and nutrients. And the food doesn’t need additional heat treatment. It is permissible to prepare the first course with heavy cream in any broth. And soups make friends with herbs, vegetables, and mushrooms.

Finnish fish soup

Ingredients:

You need to take salmon, salmon, maybe fillet - 400 g, soup sets of heads and tails are suitable;
Milk in a volume of 400 ml;
Salt - to taste;
Large potatoes - 4 pieces, small ones - 6-8;
Pepper and lemon flavor - ½ teaspoon;
Flour – 1 tablespoon;
Onions - 1 medium head.

Preparation:

How to cook with shrimp

In this soup (instead of cream) only processed cheese is added. It is better to take a regular creamy product without unnecessary additives or, as a last resort, use the option with garlic and/or herbs.

Ingredients:

high-quality processed cheese – 280 – 300 g;
potatoes - 3 tubers;
onions, bay leaves and carrots - 1 pc.;
shrimp (after cleaning) – 450 g;
salt, herbs.

Preparation:

Bring clean water in a soup pot to a boil. For the specified number of components, 2 - 2.5 liters of liquid will be sufficient.
Immediately add the cheese to the liquid. Stir until completely dissolved with a wide spatula or spoon.
Add all the finely chopped vegetables and bay leaves.
Cook for about a quarter of an hour until the potatoes are soft.
Add peeled shrimp and salt.
After 4 - 7 minutes, add the greens and immediately turn off the creamy shrimp soup. It is very important not to overcook seafood so that it does not become rubbery.

Remove bay leaves from the pan. Serve with hot pepper croutons or toast.

Classic Finnish soup with salmon and cream - lohikeitto

Ingredients:

Salmon soup set;
Leek, 1 stalk;
Large salmon steak about 400 g;
Medium carrots, 1 pc.;
Onion, 1 head;
Potatoes, 3 large or 5 small tubers;
Wheat flour, 1 tbsp. spoon;
Celery stick;
Salt, peppercorns, bay leaf - to taste;
Dill for sprinkling the finished dish.

Preparation:

Rinse the heads, remove the gills from them, because they add bitterness to the broth, put them in a saucepan, pour 2 liters of cold water, wait until it boils, then remove the foam from the surface, reduce the heat to medium;
When there is no more foam, put the potato and onion in the pan and cook until soft;
Cook the broth in a soup set with vegetables, since Finnish fish soup requires fish broth;
Remove the bones and heads, remove what is unnecessary, strain, remove the meat from the heads, put back in the pan;
Remove the potatoes, crush them, add them to the broth, return the dish to the heat;
Wash the celery and leek stalks, chop them into strips, fry in butter until golden brown, add to the broth;
Cut the potatoes into cubes, carrots into strips, add to the onion and celery, remove the onion that was boiled;
At this time, you need to make a dressing, dry the flour in a deep frying pan, add butter, fry a little, pour in a glass of broth, stir, wait until it boils and pour in the cream. When the whole mass boils, pour it into the soup and stir;
Cut salmon (steak) into portions, place in boiling liquid, cover with a lid and simmer for a couple of minutes, avoiding boiling.

Let stand for 40 minutes, pour into plates, add dill and serve.

Cream soup "Engamat"

This dish was invented in Sweden and is representative of its traditional cooking. It has gained popularity all over the world and continues to amaze gourmets.

Ingredients:

Cauliflower - 1/2 piece
Carrots - 3 pcs.
Potatoes - 3 pcs.
Vegetable broth - 1 liter
Flour - 1 tbsp
Cream - 200 ml
Egg yolk - 2 pcs
Salt
Pepper

Preparation:

Let the broth boil and add the vegetables cut into slices.

Mix the yolks and flour with the cream and pour into the soup. Boil a little and you can serve.

Original Finnish seafood and trout soup

Ingredients:

Fresh small trout, 1 piece;
Assorted seafood, about 400 g;
Cream, 100 g;
Ginger root 5 cm long;
Medium tomatoes, 3 pieces;
4 medium potatoes;
Bell pepper, 2 pieces;
Leek stalk, 1;
Onion head - 1;
Pickled capers (to taste) – 15 g;
Processed cheese (for example, “Viola”) – 200 g;
A mixture of peppers, salt, bay leaf, herbs - to taste;
Garlic – 3 cloves.

Preparation:

Clean the sides of the fish, cut it, remove the gills from the head, put it in a saucepan, add water, add spices and bay leaves, and set to cook;
Strain the boiled broth, add peeled and chopped potatoes, capers, ginger, chopped carrots, leeks and seafood cut into half rings, bring to a boil and reduce heat;
When the potatoes are half ready, put chopped tomatoes, sweet peppers and a lot of herbs into the pan;
Take apart the finished and cooled trout, put good pieces of meat back into the pan, pour in the cream and add melted cheese. Warm up the soup and then serve.

Classic recipe

The classic recipe suggests preparing the simplest budget soup. It does not include any meat or fish products. Despite this, the treat turns out tasty and satisfying.

Ingredients:

bouillon cube – 1 pc.;
processed cheese – 1 pc. (“Friendship” or other similar ones);
potatoes - 3 tubers;
carrots and onions – 1 pc.;
cream – 1 full glass (20%);
garlic – 5 cloves;
salt, butter, herbs.

Preparation:

Place the potato pieces in a saucepan. Pour water and leave to cook, first adding the crumbled bouillon cube.
In a frying pan, prepare a golden fry of the remaining chopped vegetables. Pieces of garlic are also sent into it. Be sure to fry the ingredients in butter, this will significantly improve the taste of the finished treat.
When the potatoes soften, add salt, cream, pieces of cheese. Wait until it boils. Stir the dish until the cheese is completely dissolved.
The ready-made soup can be blended with a blender, turning it into a tender puree.

Serve in portions with greens.

Finnish soup with vegetables

Ingredients:

Red fish, 200 g;
Potatoes, 2 tubers;
Frozen mixed vegetables, 100-150 grams
50 ml high fat cream;
Spices and salt to taste.

Preparation:

Boil the fish in a 2-quart saucepan for 10 minutes;
Remove the finished fish and add salt to the broth;
Peel and chop the potatoes into strips and place in a saucepan;
Disassemble the fish, add the meat to the potatoes, cook until they are ready;
Pour 100-150 grams of frozen vegetable mixture into a container;
Add cream, let it boil and remove from heat.

To enhance the taste, you can put half a mug of lemon and a teaspoon of red caviar, season with dill and serve.

With canned pink salmon

Ingredients:

canned pink salmon - 1 standard jar;
potatoes – 5 pcs.;
carrots and onions – 1 pc.;
processed cheese – 5 dessert spoons;
bay leaf - a pair of leaves;
butter – 70 g;
salt, aromatic herbs.

Preparation:

Chop the peeled potatoes into cubes. To fill with water. Send to the stove.
When the potato pieces are almost ready, you can add the fish to the pan. To do this, you must first place the canned food on a plate. Remove the bones from them. Mash the remaining parts with a fork, but do not turn them into a fine puree. There should be some small fish pieces left.
Add bay leaf to the soup along with pink salmon. And after 5 - 6 minutes, melted cheese. Mix the ingredients well.
At the same stage, add chopped onions and carrots cooked in butter to the pan. Add aromatic herbs and salt.
After 8 - 9 minutes of cooking, the treat will be completely ready.

It should be served piping hot. It is well complemented by rye bread and any homemade crackers. Instead of pink salmon, you can use other canned food, but it is with red fish that the dish turns out especially tasty.

Fried fish in Finnish soup

Ingredients:

Cream, 1 liter;
Fish trimmings for broth;
Bulbs, 2 pieces;
Butter for frying;
Salmon or trout fillet, 300g;
Potatoes, 4 tubers;
Salt, pepper, seasonings, herbs - to taste.

Preparation:

Place the fish trimmings in a saucepan, add potatoes, cut into large cubes, and cook the broth;
Strain the finished broth and put it back on the stove;
During cooking, fry the onion half rings, when they lose their dullness, put skinless fish fillets on them, fry each side intensively for a minute, then transfer them to the pan;
After 15 minutes, pour in the cream, after another 5 minutes add salt, pepper and remove from heat, let it brew for 5 minutes and the dish is ready!

Creamy beef liver soup

Beef liver is a very healthy product. It is quite natural that creamy soup with it has many beneficial properties.

Ingredients:

Beef liver - 400 gr.
Carrots - 1 pc.
Onion - 1 pc.
Leek - 1 pc.
Parsley - 1 bunch
Water - 1.5 l.
Cream - 300 gr.
Salt, pepper - to taste
Wheat flour - 2 tbsp. l.
Vegetable oil - for frying

Preparation:

We clean the liver from the film, wash it and cut it into strips. We clean and wash the onions and carrots. Wash the leeks and parsley and dry them. We cut the carrots and onions into half rings, the leeks into rings, and finely chop the parsley. Pour vegetable oil into a frying pan, heat it and add chopped vegetables, flour and spices. Mix everything and fry over medium heat for about 7 minutes.

Fill the liver with water and put it on fire. From the moment the water boils, the liver should be cooked for 10 minutes. After this time, add the fried vegetables to the pan and cook everything together for 20 minutes. Then add cream to the soup and cook it for another 7 minutes. The soup is ready! You can add a boiled egg to the finished soup.

Smoked fish for Finnish soup

Ingredients:

Fish soup set, 1 kg;
Onion, 1 head;
Potatoes, 3 pieces;
Smoked salmon fillet, from 300-400 g;
Cream, 1 glass;
Salt, herbs, spices - to taste.

Preparation:

Boil the broth in a soup set, it is better if it comes from red fish; to add flavor, add spices and a whole peeled onion;
Strain the finished broth, add whole potatoes, after they are cooked, remove and crush;
After 20 minutes, add the smoked salmon, bring to a boil and pour in the cream, then add salt, stir and season with dill.

In order for the fish to retain its appearance, it should not be boiled for a long time; it is very tender and will easily break into small pieces.

Lohikeitto

Lohikeitto is a Finnish dish. To prepare it, you absolutely need fish, and this is no wonder, because Finland is a maritime state.

Ingredients:

Red fish - 300 gr.
Potatoes - 5 pcs.
Carrots - 2 pcs.
Leek - 1 stalk
Cream - 400 gr.
Salt - to taste

Preparation:

Boil the fish until fully cooked in salted water, after which it should be removed from the water, cooled, cleaned of bones and skin and cut into small pieces. Peel and wash the potatoes and carrots. Cut the potatoes into cubes and carrots into half circles. Wash the leek and cut into thick slices.

Place vegetables in the fish broth and cook until tender. When they are completely ready, add the meat to the soup and bring to a boil again. At the very end of cooking, add cream to the pan with soup, if salt is needed. Bring the soup to a boil again, simmer for a few minutes and remove from heat. The national Finnish dish is ready.

Finnish soup with canned fish

Ingredients:

A can of canned salmon in oil filling;
Onion, 1 pc.;
Leek stalk;
6 potatoes;
Cream, 1 glass;
Parsley with dill - 1 bunch each;
Pepper, salt, spices - to taste;
Vegetable oil for frying.

Preparation:

Open the canned food, remove the bones from the fish and remove the fins, pour the oil from the can into a frying pan where the vegetables will be fried;
Chop leeks, onions and carrots, sauté in vegetable oil;
Place potatoes, cut into large cubes, into boiling water, bring to almost readiness and add frying, add peeled canned fish;
Add salt and pepper, pour in a glass of cream, let it boil and remove from the stove, then add the greens.

The first one is ready, you need to let it stand for 10 minutes and you can have lunch.

To make the broth with pieces of fish, and not with “shags,” it is better to take pink salmon or salmon; mackerel in oil is also suitable.

With mushrooms

Ingredients:

potatoes - to taste;
onions and carrots - 1 pc.;
mushrooms – 300 – 330 g;
cream (low fat) – 1 full glass;
cream cheese (soft) – ½ cup;
oil, salt, herbs.

Preparation:

This mushroom soup turns out to be very satisfying without potatoes. But you can add it if you wish. Potatoes are cut randomly, filled with water and sent to boil.
Immediately frying the remaining chopped vegetables is added to it. If potatoes are not used, add water to the fried onions and carrots.
Cook the mushrooms until lightly browned in the remaining oil from the vegetables. As a result, there should be no liquid left in the pan that has evaporated from them.
Transfer the fried ingredients into a saucepan.
When the potatoes are soft, add cheese to the soup. Immediately pour in the cream. Add salt. You can use any spices for it.
Stir until the cheese is completely melted, then remove from heat.

Let the first dish brew under a tight lid for about a quarter of an hour.

Little tricks for making Finnish soups

To make the first dish more flavorful, you need to let it sit for a day and only then eat it;
In order for the flesh of red fish to be tender, it should never be boiled! You just need to simmer for a few minutes under the lid and remove the container with soup from the heat; in a hot environment, the fish will be ready in a few minutes and will be uniquely tender!
If you have financial difficulties, you can cook Finnish soup from a soup set, it will not cost much, and meat from the head will be quite enough, this is the so-called budget option;
To make the fish broth more aromatic, you should add other spices besides the generally accepted ones, clove sticks, dill branches and seeds, and pour in a small amount of white wine.

How to make creamy soup - 15 varieties

Creamy seafood soup
Creamy mushroom and cauliflower soup
Creamy soup with processed cheese
Creamy spinach soup
Creamy soup with chicken and mushrooms
Creamy soup with mushrooms and beans
Creamy mushroom soup
Creamy soup with rice and zucchini
Creamy meatball soup
Creamy beef liver soup
Creamy bacon soup
Creamy corn soup
Lohikeitto
Creamy soup with river trout
Creamy shrimp soup

Chicken soup with cream

Ingredients:

1 whole chicken (about 1500-1700 g)
2 medium carrots
2 medium onions
bunch of parsley stems (no leaves needed)
10 black peppercorns
3 liters of water
50 g butter
2 tbsp. l. flour
3 medium potatoes
2-3 small turnips
150 ml. heavy cream (20-33%)
chopped dill for serving

Preparation:

Place the chicken in a large saucepan, breast side down. There we also send 1 onion and 1 carrot, cut in half, parsley stems and peppercorns.
Pour 3 liters of water, put the pan on the fire, bring to a boil, reduce the flame to almost a minimum and cook for about an hour.
Remove the finished chicken from the broth and cool so that it can be handled with your hands.
Strain the broth, pour it into a smaller saucepan and put it back on the fire. Boil for about 10-15 minutes for greater depth of flavor.
Cut carrots and onions into cubes.
Cut the potatoes and turnips into cubes with a side of about 1-1.5 cm.
Melt butter in a large saucepan. Fry the onions and carrots for about 5 minutes until the onions become translucent. Add flour and fry, stirring, for another 1 minute.
Pour hot broth into the pan, add turnips and potatoes. Cook for about 10 minutes until the vegetables are soft.
Remove the meat from the cooled chicken, discard the bones and skin.
When the vegetables are cooked, add the chopped chicken into the soup and pour in the cream. Warm up for a couple of minutes.
Pour the soup into bowls and sprinkle with chopped dill.

Fish soup

And for fish soup with cream you will need one fish. The fillet is added to the finished soup. The rest will go to the broth. The gills must be removed from the head.

Required:

Product	Quantity
Potatoes	400 grams
Butter	70 grams
Luke	1 large or 2 small onions
Fresh salmon	300 grams
Fish broth	1.2 liters
lemon	½ fruit
Dill	30 grams
Cream 33%	200 grams
Allspice	5 peas
Salts	taste

Cooking method

Step 1

Cut the potatoes into cubes and chop the onion as finely as possible. Everything is fried in oil until golden. The fillet is cut into cubes, salted, sprinkled with lemon juice, and marinated.

Soup with cream and salmon

Ingredients:

olive oil - 3 tbsp.
leek (finely chopped) - 1 pc.
water - 3 cups + 1 tbsp.
bay leaf - 1 pc.
potatoes - 340 g (peeled and cut into squares)
salmon fillet - 340 g (skinless, boneless and finely chopped)
cream - ¾ cup
starch - 1-1.5 tbsp. (the more starch, the thicker the broth will be)
butter - 1 tbsp.
salt and pepper
fresh parsley or dill
lemon

Preparation:

Heat the olive oil in a large saucepan and sauté the onion. Once the onion has become soft, pour in 3 cups of water and add the bay leaf. Bring to a boil.
Reduce heat and add potatoes. Close the lid and cook until the potatoes are done.
Place the salmon in the pan and cook for about 5 minutes. Then pour in the cream and stir.
Prepare a paste by mixing starch with 1 tablespoon of water, stirring until the starch is completely dissolved.
Add this paste to the soup and cook until the soup thickens. Add butter, stir and remove from heat. Salt and pepper to taste.
Sprinkle with enough chopped parsley or dill.
When serving, squeeze in lemon juice, if desired.

Ghent waterzoi

To prepare Belgian cuisine you will need:

Product	Quantity
Heavy, thick cream	200 milliliters
Chicken yolks	1 pieces
Butter	3 large spoons
Carrots	3 root vegetables
leek	2 stems
Celery	4 petioles
Potatoes	5 small tubers
Salt, white pepper	taste

Bouillon

Product	Quantity
Chicken carcasses	1 kg
Luke	1 onion
Celery roots, parsley	one piece at a time
Allspice	1 teaspoon
bay leaf	2 pieces
Thyme	2 branches

How to cook

The food is not difficult to prepare. The recipe is simple and the ingredients are affordable.

Step 1

Start in the broth. The chicken carcass is washed, the skin and unnecessary fat are removed. The chicken is cut up, putting the breast aside. The remaining meat is divided into four to six parts.

cream soup recipe

Pour water over the meat, onion, parsley and celery roots, bay leaf, thyme, and allspice. Prepare the broth as usual and cook for two hours.

Be sure to strain to get rid of excess fat. And with boiled chicken, all the bones are removed.

Step 2

Celery and carrots are peeled and cut into cubes. Cut the potatoes a little larger. Leeks are cut into thin half rings.

To fry, melt the butter, add vegetables to it, and fry for about five minutes. After adding boiled meat and raw breast fillet, continue frying for another quarter of an hour. The fillet is taken out of the saucepan, the remaining ingredients are poured with broth and cooked until the potatoes are ready. Six minutes before the end of cooking, add fillet, cut into pieces, season with white pepper and salt.

puree soup with cream

Step 3

Beat the yolks and cream in a deep container. Add a couple of tablespoons of hot broth to the mass and mix. After turning off the heat, pour the cream into the soup, whisking vigorously for about a minute.

Garnish each serving with parsley and serve with white croutons or fresh bread.

Mushroom soup with cream “From chanterelle”

Ingredients:

200 grams of chanterelles;
300 grams of potatoes;
onion;
150 ml cream;
oil, spices;
parsley leaves.

Preparation:

If the chanterelles are small, then cook them whole. Large mushrooms can be cut into several parts. Put oil in a frying pan and fry the chanterelles.
Chop the finely peeled onion and send it to the mushrooms. Fry together.
Pour about 1.5 liters of water into a saucepan and put it on the stove.
Peel the potatoes, grate one, and cut the rest into cubes. Place everything together in already boiled and salted water. Cook for 10 minutes until the potatoes are half cooked.
Transfer the fried chanterelles to the pan, stir and cook the soup for another 5 minutes.
Pour in the cream, add chopped parsley leaves, add more salt if necessary and the soup is ready!

Cheese soup

Cheese soup with cream is an excellent dish for both breakfast and lunch. Half an hour - and a meal for two is ready, tasty, sophisticated, satisfying.

Necessary:

Product	Quantity
Chicken broth	50 milliliters
Potatoes	5 small tubers
Cream 10%	100 milliliters
Gouda cheese	50 grams
Salt, white pepper	taste

Cooking method

Step 1

As usual, prepare chicken broth. Onions and potatoes are cut into four parts and boiled in broth.

Step 2

Vegetables are removed from the broth and pureed in a blender. The mass is placed in a saucepan, stirred, and boiled. Add cream and grated cheese. Mix everything and cook until the cheese is completely melted.

champignon soup with cream

Step 3

Serve in deep plates, garnished with a sprig of fresh dill and toasted baguette slices.

There is no point in preparing soup “in reserve”. Cream spoils quickly, so the taste of the dish noticeably deteriorates during storage. Adding grated cheese to the soup will benefit the dish. But it is advisable to make such an addition at the end of cooking.

The higher the fat content of the cream, the more refined and rich the taste of the dish will be.

Mushroom soup with cream and melted cheese “Aromatic”

Ingredients:

400 grams of champignons;
4 potatoes;
carrot;
bulb;
100 ml cream;
2 processed cheese (200 grams);
a little oil, spices and any herbs, you can take dried ones.

Preparation:

Peel the potatoes, chop them into cubes and place them in a saucepan with 1.5 liters of water or any broth.
Chop the champignons into slices and fry in oil over high heat for 2-3 minutes.
Peel the onions and carrots, chop them in any usual way, add them to the mushrooms and cook together.
As soon as the vegetables and champignons are fried, add 2-3 ladles of broth from the pan with the potatoes and continue to simmer.
The cheeses need to be cut into small cubes, then put them in a frying pan and stir until the pieces melt.
Transfer the contents of the frying pan into a pan with almost ready potatoes, salt to taste, pour in cream and boil for a couple of minutes. Season with herbs.

Creamy mushroom soup

Creamy mushroom soup can easily be classified as a vegetarian dish. Despite the fact that it does not contain any meat, it is still very satisfying.

Ingredients:

Champignons - 200 gr.
Carrots - 1 pc.
Onions - ½ pcs.
Potatoes - 2 pcs.
Processed cheese - 100 gr.
Milk - 100 gr.
Vegetable oil - 1 tbsp. l.
Dill - 1 bunch
Salt, pepper - to taste

Preparation:

Peel the potatoes, wash them, cut them into medium-sized cubes, fill them with water and put them on the fire to cook. While the potatoes are boiling, wash and peel the mushrooms and cut them into slices. We clean and wash the carrots and onions. Grate the carrots on a coarse grater and finely chop the onion. Now fry the mushrooms, onions and carrots in a frying pan in vegetable oil for about 3 minutes, stirring regularly. When the potatoes are almost ready, add the frying agent to the pan and cook everything together for another 10 minutes. After this time, processed cheese cut into small pieces, milk, salt and pepper should be added to the soup. Mix everything thoroughly, cook for about 3 more minutes and remove from heat. Lastly, add finely chopped greens to the soup. Cover the soup with a lid and let it brew for about 10 minutes.

Mushroom soup with cream and chicken

Ingredients:

400 grams of chicken;
350 grams of mushrooms;
2 cloves of garlic;
300 grams of cream 15-20%;
3 potatoes;
1 onion;
2 tablespoons starch;
carrot;
salt, oil.

Preparation:

Place the chicken pieces in a saucepan, add water (2 liters) and cook the broth for about an hour.
We wash the mushrooms, remove all unnecessary and cut into slices. If you are not sure about their quality, then pre-boil them for 20 minutes.
Peel the potatoes, cut them randomly and add them to the soup.
Fry the mushrooms in a frying pan for a minute, add the chopped onions and carrots. Fry until done.
Pour some broth, cool and dissolve the starch. Then pour this mixture into the mushrooms, stir and turn off.
We transfer the mushroom mass into a saucepan with already soft potatoes, bring everything together to a boil, season with cream, spices, chopped garlic, boil for a minute and turn off.

Creamy mushroom and cauliflower soup

This creamy vegetable soup is already a very tasty dish, however, if it is served with brown bread croutons, its taste will seem even more impeccable.

Ingredients:

Champignon mushrooms - 300 gr.
Cauliflower - 400 gr.
Potatoes - 6 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Milk - 500 gr.
Processed cheese - 1 pc.
Mushroom seasoning, salt, pepper, bay leaf - to taste

Preparation:

Peel, wash and chop the potatoes, onions and carrots. Cut the potatoes into large pieces, onions and carrots into small pieces. Wash the cauliflower and separate it into florets. Wash the mushrooms and cut into slices. Place the prepared vegetables in one pan, add water and cook until fully cooked. During cooking, salt the vegetables and add bay leaves to them. When everything is ready, remove the bay leaf, drain the excess liquid, and puree the vegetables using a blender.

In a separate saucepan, bring the milk to a boil and boil for about 2 minutes. Then add it to the vegetable puree. We also send finely chopped processed cheese and mushroom seasoning there. Mix everything, put on fire and cook for about 10 minutes. The soup is ready!

Mushroom soup with cream “Pearl”

Ingredients:

300 grams of mushrooms;
half a glass of pearl barley;
3 potatoes;
bulb;
oil, salt;
200 ml cream.

Preparation:

Boil the pearl barley until tender, drain the water.
Place a pan with 1.5 liters of water (or broth) on the stove. Bring to a boil, add salt.

Creamy soup with rice and zucchini

This creamy soup is perfect for people who suffer from digestive problems. All this is thanks to the presence of zucchini in the soup.

Ingredients:

Rice - 30 gr.
Zucchini - 200 gr.
Onion - 1 pc.
Tomato - 200 gr.
Potatoes - 200 gr.
Vegetable broth - 500 gr.
Cream, salt - to taste
Olive oil - for frying

Preparation:

Boil until cooked and wash the rice. Peel the onion, wash it, cut it into small pieces and fry in vegetable oil. Peel the potatoes and zucchini, wash them and cut them into pieces. Peel the tomato and cut into slices. Place the potatoes, zucchini and tomato in the frying pan with the onion and fry everything together for about 15 minutes. Then the vegetables should be placed in a pan, poured with hot broth, salt and pepper and cooked over low heat for about 15 minutes. Next, remove the soup from the heat, add rice to it, mix and blend everything with a blender. Put the resulting mixture on the fire again, bring to a boil and remove from the stove. The soup is ready.

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.

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.

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.

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.

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.

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.