10 cream soups with a delicate creamy taste

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Light and hearty soups with mushrooms, cauliflower, cheese, shrimp and more.

Many people confuse cream soup and puree soup. However, there is a significant difference between them. The puree soup is made in water or broth. And for the preparation of cream soup, bechamel sauce, milk or cream are used. It is thanks to these components that vegetable, mushroom, pumpkin and even nutty soups become incredibly tender and tasty.

1. Cream of mushroom soup with béchamel sauce

Ingredients

• 250 g champignons;
• 480 ml hot water;
• 3 chicken bouillon cubes;
• 1 small onion;
• 3 tablespoons of butter;
• 4 tablespoons flour;
• 700 ml of milk;
• salt to taste;
• ground black pepper - to taste;
• a few sprigs of parsley.

Preparation

Cut the mushrooms into thin slices. Place them in a saucepan, add water, stock cubes and chopped onions and bring to a boil. Reduce heat, cover and simmer for another 20 minutes.

In another saucepan or saucepan, melt the butter over medium heat. Add flour and stir. Pour the milk in a thin stream and, stirring constantly, bring the sauce until thick.

Add the bechamel sauce to the mushrooms, stir and season with salt and pepper. Then puree the soup with a blender. Garnish with chopped parsley before serving.

2. Cauliflower cream soup

Ingredients

• 1 large head of cauliflower;
• 1½ tablespoon butter
• 1 tablespoon olive oil
• 1 potato;
• 1 onion;
• 1, 2 liters of chicken or vegetable broth;
• 400 ml of milk;
• salt to taste;
• 100 ml heavy cream;
• some ground black pepper;
• a few feathers of green onions.

Preparation

Cut the cauliflower into florets by removing the stalk. Heat oil in a saucepan and add cabbage, potato cubes and chopped onion. Roast vegetables over low heat for 10 minutes, stirring occasionally.

Pour in broth and bring to a boil. Add milk and salt and cook, uncovered, for another 10-15 minutes, until vegetables are tender. Pour in the cream, stir and purée with a blender until smooth.

Sprinkle with pepper and chopped green onions before serving.

3. Cream soup with broccoli and blue cheese

Ingredients

• 1 tablespoon butter
• 2 onions;
• 1 clove of garlic;
• 1 head of broccoli;
• 750 ml of milk;
• 250 ml medium fat cream;
• 100 g of blue cheese;
• salt to taste;
• ground black pepper - to taste.

Preparation

Melt the butter in a saucepan or stewpan and fry the chopped onion in it for 5-7 minutes until softened. Add chopped garlic and fry for another minute. Add chopped broccoli and milk to vegetables, reduce heat and simmer for 30 minutes.

Pour in the cream, add finely chopped cheese and season with spices. Cook for another 10 minutes. Then puree the soup in a blender.

4. Creamy shrimp soup

Ingredients

• 3 tablespoons of butter;
• 2 carrots;
• 1 stalk of celery
• 1 potato;
• 900 g unpeeled shrimp;
• 480 ml of fish or chicken broth;
• 480 ml non-fat cream;
• ½ tablespoon dried thyme;
• salt to taste;
• ground black pepper - to taste;
• a few sprigs of parsley.

Preparation

In a saucepan or saucepan, melt the butter over medium heat. Place the finely chopped vegetables and shrimp shells and cook for a few minutes.

Add broth, cream, thyme and shrimp meat. Save about a quarter of the shrimp for later. Bring to a boil, reduce heat, and simmer for another 20 minutes.

Puree the soup with a blender until smooth. Add salt, pepper and remaining shrimp and cook for 3 minutes. Garnish with chopped parsley before serving.

5. Cream of tomato soup

Ingredients

• 3 tablespoons of butter;
• 1 medium onion;
• 1, 3 kg of fresh tomatoes;
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• salt to taste;
• 1 teaspoon dried basil
• ½ teaspoon dried thyme;
• ¼ a teaspoon of ground black pepper;
• 3 tablespoons flour;
• 900 ml chicken broth;
• 250 ml heavy cream;
• a few sprigs of fresh basil.

Preparation

Melt the butter in a saucepan over medium heat and fry the chopped onion in it. Peel the tomatoes, remove the seeds and cut into small cubes. Add the tomatoes, tomato paste and all the spices to the onion. Simmer over low heat for 10 minutes, stirring occasionally.

Combine flour and ⅕ part of broth and pour over vegetables. Add the rest of the broth. Bring to a boil and cook for a couple of minutes until thickened. Reduce heat, cover and cook for about 30 more minutes, until tomatoes are completely softened.

Remove from heat, pour in cream and stir well. Garnish with basil leaves before serving.

6. Creamy spinach soup

Ingredients

• 2 tablespoons of butter;
• 1 medium onion;
• 3 potatoes;
• 350 ml chicken broth;
• 350 ml of water;
• 2 chicken bouillon cubes;
• 400 g spinach;
• 240 ml of milk;
• 240 ml low-fat cream;
• salt to taste;
• ground black pepper - to taste;
• 180 g sour cream;
• a few feathers of green onions.

Preparation

Melt the butter in a saucepan over medium heat and fry the chopped onion for a few minutes. Add the diced potatoes, stock, water, and stock cubes and bring to a boil.

Reduce heat, cover and cook for about 20 more minutes until potatoes are done. Place the spinach in a saucepan and cook for 3-4 minutes, until tender.

Then puree the soup in portions in a blender. Pour it back into a saucepan, add milk, cream and spices. Simmer the soup over low heat until it starts to simmer. Remove from heat, add sour cream and stir well. Garnish the soup with green onions before serving.

7. Cream soup with mushrooms and potatoes

Ingredients

• 4 potatoes;
• 2 tablespoons of vegetable oil;
• 300 g of champignons;
• 2 onions;
• 500 ml medium fat cream;
• salt to taste;
• ground black pepper - to taste.

Preparation

Boil potatoes. Heat the oil in a skillet and fry the chopped onion for a few minutes. Then add the thinly sliced mushrooms and cook for a few more minutes, stirring occasionally.

Drain the boiled potatoes, but do not empty them. Put onions and mushrooms in a pot with potatoes, add cream and spices. Puree the soup with a blender. If it seems too thick to you, add a little of the water in which the potatoes were boiled.

8. Pumpkin cream soup

Ingredients

• 100 g butter;
• ¼ teaspoon ground nutmeg;
• ¼ a teaspoon of ground black pepper;
• 1 kg pumpkin;
• 700 ml of water;
• 400 ml of milk;
• 1 tablespoon flour;
• salt to taste;
• 1 tablespoon non-fat cream
• a few sprigs of parsley.

Preparation

Melt half the butter in a saucepan over medium heat. Add spices and diced pumpkin and cook for 10 minutes, stirring occasionally. Add water, bring to a boil and cook until the pumpkin is tender. Pour the contents of the saucepan into a blender, add half the milk and purée until smooth.

Place the remaining butter in a clean saucepan. Melt it and add flour. Stir, pour the pureed mixture and the remaining milk into a saucepan. Bring to a boil and cook for a few more minutes over low heat. Season with salt. Garnish with cream and parsley before serving.

9. Creamy celery soup

Ingredients

• 100 g butter;
• 350 g of celery;
• 1 small onion;
• 1 potato;
• salt to taste;
• 1 liter of chicken broth;
• ¼ teaspoon ground nutmeg;
• 100 ml heavy cream;
• a few sprigs of parsley.

Preparation

Melt butter in a saucepan over medium heat. Place the finely chopped vegetables, season with salt, cover and cook for about 15 minutes, stirring frequently.

Pour in broth and bring to a boil. Reduce heat, cover and simmer for another 30 minutes. Add nutmeg and remove from heat.

Puree the soup with a blender and pour through a sieve into another container. Add cream and stir well. Garnish the finished soup with parsley.

10. Cream soup with walnuts and béchamel sauce

Ingredients

• 700 ml chicken broth;
• 130 g of walnuts;
• 1 small onion;
• ¼ celery stalk;
• ⅛ teaspoon ground nutmeg;
• 2 tablespoons of butter;
• 2 tablespoons flour;
• 120 ml of milk;
• 240 ml medium fat cream;
• salt to taste;
• a few sprigs of parsley.

Preparation

Pour the broth into a saucepan, add chopped nuts, onions, celery and nutmeg. Bring to a boil, reduce heat, cover and cook for another 30 minutes. Puree the mixture in a blender and strain through a sieve.

Heat oil in a saucepan, add flour and stir. Pour milk in a thin stream, stirring constantly. Bring to a boil and cook for another minute until the sauce thickens.

Add the nut mixture, cream and salt, stir and cook for a couple of minutes. Garnish with parsley before serving.