10 cream soups with a delicate creamy taste

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

Almost everyone confuses cream soup and puree soup. But there is a significant difference between them. Puree soup is made with water or broth. To make cream soup, use bechamel sauce, milk or cream. It is thanks to these components that vegetable, mushroom, pumpkin and even nut soups become indescribably tender and tasty.

1. Cream of mushroom soup with bechamel sauce

Ingredients

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

Manufacturing

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

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

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

2. Creamy cauliflower soup

Ingredients

1 large fork of cauliflower;
1½ tablespoons butter;
1 tablespoon olive oil;
1 potato;
1 onion;
1.2 liters of chicken or vegetable broth;
400 ml milk;
salt - to taste;
100 ml heavy cream;
lightly ground black pepper;
a few green onions.

Manufacturing

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

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

Before serving, sprinkle the soup with pepper and chopped green onions.

3. Cream soup with broccoli and blue cheese

Ingredients

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

Manufacturing

Melt the butter in a saucepan or saucepan and fry the chopped onion for 5-7 minutes until it softens. Add chopped garlic and fry for another minute. Add chopped broccoli florets and milk to the 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. Cream soup with shrimp

Ingredients

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

Manufacturing

Melt the butter in a saucepan or saucepan over medium heat. Add finely chopped vegetables and shrimp shells and fry for a couple of minutes.

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

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

5. Tomato cream soup

Ingredients

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

Manufacturing

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

Mix flour and ⅕ part of the broth and pour into vegetables. Add the remaining broth. Bring to a boil and cook for a few more minutes until thickened. Reduce heat, cover and cook for about 30 more minutes until the tomatoes are completely softened.

Remove from heat, pour in cream and stir well. Before serving, garnish with basil leaves.

6. Cream soup with spinach

Ingredients

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

Manufacturing

In a saucepan over medium heat, melt the butter and fry the chopped onion for a couple of minutes. Add the diced potatoes, broth, water and bouillon cubes and bring to a boil.

Reduce heat, cover and cook for approximately 20 minutes until the potatoes are done. Add the spinach to the pan and cook for 3-4 minutes until it becomes tender.

Then puree the soup in a blender in parts. Pour it into the saucepan again, add milk, cream and spices. Cook the soup over low heat until it begins to boil. Remove from heat, add sour cream and stir well. Before serving, garnish the soup with green onions.

7. Cream soup with champignons and potatoes

Ingredients

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

Manufacturing

Boil the potatoes. Heat the oil in a frying pan and fry the chopped onion for a few minutes. Then add thinly sliced champignons and fry for a couple more minutes, stirring occasionally.

Drain the boiled potatoes, but do not pour them out. Place onions and mushrooms in a saucepan with potatoes, add cream and spices. Puree the soup with a blender. If it seems very thick to you, add a little water in which the potatoes were boiled.

8. Pumpkin cream soup

Ingredients

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

Manufacturing

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

Place the remaining oil in an unstained saucepan. Melt it and add flour. Stir, pour the pureed mixture and the remaining milk into the saucepan. Bring to a boil and cook for a couple more minutes over low heat. Season with salt. Before serving, garnish the soup with cream and parsley.

9. Cream soup with celery

Ingredients

100 g butter;
350 g 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.

Manufacturing

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

Pour in the broth and bring to a boil. Reduce heat, cover and cook 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 bechamel sauce

Ingredients

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

Manufacturing

Pour the broth into the pan, add chopped nuts, onion, 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 in milk in a narrow 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 few more minutes. Before serving, garnish the soup with parsley.

Cream soup

Cream soups are the same puree soups, only with the most gentle, silky texture. Beat them with a blender and add cream to them. How to prepare cream soup, which vegetables are especially good as ingredients and other secrets from Magical Food.

This recipe is a loose interpretation of the Thai pumpkin tom yum soup with shrimp. He is not.

What happens if you add lentils, potatoes and cream to pumpkin soup? That's right, a dish.

A fascinating, unusual fish soup with cod, vegetables and cream, prepared according to this recipe.

Try making pumpkin soup with cream and cheese - it’s immediately light and satisfying, even for your own.

Veloute Dubarry is a famous cauliflower cream soup with cream. They say it's the authorship.

Creamy zucchini soup (it can also be made from young zucchini) is soft and tender.

With all the ease of production and the smallest list of ingredients, you can safely make pumpkin cream soup.

What to serve the soup with? The principle of selecting additives is quite simple: clear infusions love company.

The authenticity of the origin of the recipe for vichyssoise soup remains questionable. Some sources refer to.

Will you surprise anyone with pureed cauliflower soup? Unlikely. Such soup is often prepared.

A catchy, rich, thick cream soup is the most suitable lunch option for a bad autumn day.

Parmentiere soup is a successful example of home-made French cuisine, no less tasty than the sublime cuisine.

10 of the most delicious cream soups from around the world. Add contrast to your menu!

Cream soup is a common European dish, which recently began to gain popularity here too. This first course option is perfect for lunch or a light dinner, as it is easily absorbed by the body and does not contain many calories. In addition, cream soup is a unique and very tasty dish worthy of the highest cuisine!

That is precisely why “With Your Hands” has prepared 10 options for cream soups that are simply impossible not to try!

Cool Spanish Salmorejo Soup

INGREDIENTS

800 g tomatoes
200 g stale white bread
a few cloves of garlic
250 ml water
salt, pepper and olive oil to taste

COOKING

Cut the bread into cubes, cutting off the crust, and pour a glass of water over it. Leave for half an hour so that the water is well absorbed into the bread. Now you need to peel the tomatoes. To do this, pour boiling water over them for 3 minutes so that the skin comes off on its own. Cut the tomatoes into cubes and grind them in a blender along with bread and garlic.
Pour in 50 ml olive oil. Place the resulting mixture in the refrigerator for 2 hours, covering it with cling film beforehand. Before serving, add a few slices of chopped egg and a little ham to the soup.

Pea cream soup with bacon

INGREDIENTS

250 g peas
70 g smoked bacon
1 onion
1 carrot
a few cloves of garlic
3 tbsp. l. olive oil
1 liter of broth (vegetable or meat)

COOKING

First, you need to soak the peas in cool water for at least 3 hours. At this time, fry the chopped onions, garlic and carrots in olive oil, then add the bacon and keep the pan on the fire for a little while, stirring the ingredients constantly. Wash the peas and place them in the pan along with the vegetables and bacon. Pour broth over everything and cook for about 60 minutes.

Mushroom cream soup

INGREDIENTS

500 g champignons
several large potatoes
700 ml water or vegetable broth
1 clove of garlic
1 sprig of parsley
50 ml cream
30 g butter
salt and pepper to taste

COOKING

Wash and clean the mushrooms (if necessary). Cut them up. Peel the potatoes and cut into small cubes. Melt the butter in a saucepan, add finely chopped onion, potatoes and a whole clove of garlic. Simmer the ingredients over low heat for 10 minutes, adding broth or water from time to time.
After this, add mushrooms and carcasses for another 10 minutes. Then remove the pan from the heat, remove the garlic and add salt and pepper. Pour in the remaining broth and grind the soup with a blender to the desired mixture. Pour in the cream and add the finely chopped parsley. Place the pan on the heat again and, stirring, bring to a boil. Garnish with fresh mushrooms and a sprig of parsley.

Vegetable cream soup

INGREDIENTS

600 g potatoes
100 g leeks
100 g carrots
500 ml milk
salt, pepper to taste
green onion
500 ml meat broth (or just water)
1 tbsp. l. olive oil
nutmeg

COOKING

Cut the onions and carrots into cubes and simmer them in a frying pan in olive oil over low heat for about 15 minutes. Cut the potatoes into cubes. Then put it in a saucepan, add milk and salt. Cook until the potatoes are done. After this, grind it with a blender. Add carrots and leeks, meat broth or water, salt to the pan and cook over low heat for about 10 minutes. Serve the soup sprinkled with onions.

Cream soup with cucumber and yogurt

INGREDIENTS

2 huge new cucumbers
800 ml vegetable or meat broth
3 tbsp. l. olive oil
1 onion
dill
ground dark pepper
100 ml yogurt
zest of 1 lemon
4 tbsp. l. natural yogurt, a bunch of fresh dill for decoration

COOKING

Finely chop the dill and onion, and cut the cucumbers into cubes. Place the onion in the pan and fry it for a couple of minutes, adding olive oil. Add the cucumber to the pan and simmer for a couple more minutes. Then pour in the broth, add zest and dill. You need to cook for 20-25 minutes over low heat. After this, let the soup cool and grind everything with a blender. Add yogurt, salt and pepper. When serving, garnish with a sprig of dill.

French soup Potage parmentier

INGREDIENTS

250 g leeks
750 g potatoes
500 ml meat broth
200 g cream
3 tbsp. l. olive oil
salt and pepper to taste

COOKING

Finely chop the onion and fry it for a couple of minutes in olive oil in a saucepan. Add a little broth and simmer for another 5 minutes. Place the potatoes in the pan and pour in the remaining broth. Simmer for 15-20 minutes until the potatoes are soft. Then grind it with a blender, pour in the cream and stir thoroughly. Cook for another 5 minutes. When serving, sprinkle with grated Parmesan or herbs.

Cream soup with spinach

INGREDIENTS

250 g spinach (fresh or frozen)
several medium potatoes
500 ml meat broth or water
200 g cream
3 tbsp. l. olive oil
1 onion
salt and pepper to taste

COOKING

Chop the spinach and finely chop the onion. Fry them in a frying pan in olive oil for 5-7 minutes. Then chop the onion and spinach in a blender, adding a little broth. Cut the potatoes into cups, boil them and grind them in a blender. Combine all ingredients in a saucepan and cook for 5 minutes. Add cream, salt and pepper. You can decorate with herbs and croutons.

Cream soup with pumpkin

INGREDIENTS

600 g pumpkin
several large potatoes
1 liter vegetable or meat broth
1 onion
2 tbsp. l. olive oil
200 ml cream
salt
cumin

COOKING

Peel the potatoes and pumpkin and cut into cubes. Boil them separately. Finely chop the onion and fry it in olive oil. Combine all the ingredients, add broth to them and grind with a blender. Pour boiling water over the cumin and let it brew for 15 minutes. Strain and add to soup. Pour in the cream and cook for another 5 minutes.

Cream soup with chicken

INGREDIENTS

600 g chicken fillet
2 carrots
1 onion
40 g bread crumbs
1.5 liters of water
100 ml cream
nutmeg, bay leaf, cloves, pepper

COOKING

Peel the vegetables and place them along with the chicken breast in the pan. Add spices and add water. Cook until the meat and vegetables are cooked. Now take out the breast and chop it, strain the broth. Place bread crumbs in a saucepan and add broth. Place on the fire and cook until the soup thickens slightly, making sure to stir constantly. Add chicken and grind everything with a blender. Pour in the cream, add salt, pepper and season with nutmeg.

With lentils

INGREDIENTS

250 g lentils
500 ml meat or vegetable broth
50 ml cream
3 tbsp. l. olive oil
1 onion
1 carrot
salt, pepper to taste

COOKING

Wash the lentils, cover them with water and cook over low heat for about 60 minutes. Finely chop the vegetables and simmer them in olive oil. Pour the broth over the finished lentils, add vegetables, salt, pepper and grind in a blender. Pour in the cream and, stirring, bring to a boil.

These soups are worth trying at least once in your life to fall in love with them forever. They will amaze everyone with their taste and subtle smell!

Cream soup

Cream soup is a type of cream soup. The recipe for cream soup is not much different from the recipe for cream soup, except that in the recipe for cream soup a larger percentage is cream or milk. To make cream soup, the products are also previously boiled, crushed, and then either broth, milk, or cream is added. To make a cream soup, for example, made from vegetables thicker, flour is added to it, which is previously fried in butter, and then carefully diluted with liquid. Choose a recipe and prepare a tender cream soup with a creamy taste, which is not a shame to prepare for a holiday.

Cream of forest mushroom soup

Before all this, you need to take a braided line and go into the forest to pick mushrooms. For this reason, in fact, everything was started. The soup recipe uses a mixture of wild mushrooms (white mushrooms, boletus, boletus), so the broth comes out fragrant and rich. Additional

Artichoke soup

Recipe for the most delicate vegetable artichoke cream soup. It's quick and easy to prepare, and the result is simply wonderful. We recommend making enough soup for just one meal without having to store the leftovers in the refrigerator because the soup will darken.

Creamy cauliflower soup

For lunch, it’s great to make a light creamy cauliflower soup with tomatoes and other vegetables. Despite the fact that the soup is vegetable, the dish is not only tasty, but also satisfying. But thanks to the successful composition of the component, the soup is low in calories.

Carrot soup "Crecy"

The French believe that the most delicious carrots in the world grow in the Crecy region. That’s why they christened their famous carrot soup-puree – “Crecy”. But the British usually eat this soup on the anniversary of the victory in the Battle of Crecy, which took place during the centenary.

Celery soup for weight loss

Celery is loved by culinary connoisseurs and fans of low-calorie dishes obsessed with losing excess weight. And that's true! Celery root soup is both tasty and healthy. Naturally, you can exclude cream from the recipe by making the soup even thicker.

Cream soup with fennel

The fennel pulp is juicy and crunchy, making it difficult to associate with any other vegetable. Fennel is eaten raw, added to salads, stewed, and served with meat and fish dishes as a side dish and sauce. They also prepare light and healthy soups. Especially the populace.

Creamy broccoli and green bean soup

Cool thick creamy soup made from broccoli and green beans will appeal to all lovers of vegetable soups. The soup is just perfect for a real lunch. One of the advantages of the recipe is its simplicity and speed of production. Just 30-40 minutes and your appetite.

Tomato cream soup with fish

Almost all housewives have a rather cool attitude towards fish as a base for soup. It seems that apart from fish soup, nothing can be prepared from fish broth. But that's not true. Fish mixes well with both creamy and tomato flavors. We offer a tomato recipe.

Creamy veloute soup with chanterelles

For the creamy chanterelle veloute soup, first prepare the roux. This is perfectly heated flour in butter until pleasantly creamy. The French often do this to give soups a velvety feel. Chanterelles are simply fried in butter.

Summer puree soup with champignons and green peas

Everyone knows that food must be balanced. And in the summer, maintaining a balance is easier than usual. For example, prepare a creamy soup with champignons and green peas using this recipe. No thickeners, minimal fat, no milk or cream. Just.

Creamy zucchini soup

A successful recipe for a tender, creamy zucchini soup with cream and cheese. You can take any kind of cheese - hard types, processed cheese or, like mine, blue cheese. Instead of broth, you can cook zucchini in water. .

Creamy cauliflower soup (veloute or dubarry soup)

The recipe for cauliflower soup is attributed to the favorite of King Louis XV, Countess DuBarry. Hence the second name of this cream soup. They say that it was thanks to her that cauliflower dishes arose at the French court. Creamy soup recipe about.

Creamy tomato and carrot soup

Creamy puree soup with tomato and carrots is recommended to be served with garlic, croutons, sour cream and herbs. Puree soups are very nutritious and are absorbed quickly and easily by the body. This soup is prepared according to the technology of a professional cookbook from 1957.

Celery soup

Puree celery soup is not a completely ordinary taste, but I am sure you will like this new taste. The cream softens the flavor of the celery, and the potatoes add body. Otherwise, everything is as usual - a tender, thick puree soup that can change lunch.

Puree soup from olives and olives

Soup-puree of olives and olives is a light soup in every way, both in production and in calories. Ideal as an appetizer before the main main course. The puree soup is served hot with pieces of garlic baguette. I poured soup from a jug for any guest.

Spicy pumpkin soup

Spicy pumpkin soup is a common fall dish. Pumpkin mixes well with cream and spices. Cardamom, cinnamon and a small amount of sugar will add a completely new flavor to the cream soup, and turmeric will add brightness. .

Chickpea soup with roasted vegetables

Chickpea soup with baked vegetables can be prepared in water, in which case it is suitable for vegetarians and fasting people, or in meat broth (preferably beef). For soup, chickpeas need to be soaked overnight (that is, in the dark) in advance, adding a little soda to the water, or cook the soup from ready-made soup.

Pumpkin cream soup with honey and thyme

Pumpkin cream soup with honey and thyme For the soup we chose pumpkin of the Butternut variety, characterized by a small number of seeds. They also added onion, a clove of garlic, thyme, honey, and for those who like it hot, a chili pod. To add to the soup.

Puree soup with green peas

You can cook an amazing puree soup from vegetables in just 20 minutes, because the vegetable components do not require long-term preparation. Soups with a mixture of purees are easy to digest, and they also allow you to feel full and energized much longer than regular dishes.

Creamy soup with zucchini, tomatoes and ravioli

I’ve had 1 zucchini lying in the refrigerator for a week now, and I couldn’t figure out what I’d like to cook with it more. I decided to send him to the soup. Delicious.

Creamy Kale Soup with Green Chips

I bring to your attention an easy to make and full of vitamins curly cabbage soup with cream.

Creamy honey mushroom soup

Autumn honey mushrooms, despite their inconspicuous appearance, are one of the most fragrant and savory mushrooms. They are easy to assemble, because... They grow “en masse”, for the same reason it takes a long time to sort through and clean, but it’s easy to cook and delicious to eat. Now let's cook a hearty puree soup from.

Beetroot cream soup with celery and cloves

It's no secret that I love celery. And because it’s delicious and, especially, because it’s a “calorie burner.” I unintentionally came across a review of Lenten menus in metropolitan restaurants on the Internet. And there was this dish - beetroot cream with celery and cloves.

Creamy chicken liver soup

You can make a creamy, creamy soup from chicken livers. Everything is as simple as possible: fry the liver with onions, add water, add potatoes, cook until tender, and then puree and pour in cream. If desired, potatoes can be replaced with mushrooms, n.

Broccoli soup

Regular creamy broccoli soup. Do not ignore manipulations with garlic, because... in this case, you are guaranteed to get an appetizing creamy vegetable soup with a special garlic note, which is very useful there.

Pumpkin soup with caramelized onions and cinnamon

A recipe for thick pumpkin puree soup, in which the combination of caramelized onions, ground nutmeg and cinnamon gives a special taste and smell. And no cream! .