Sweet soups

Who is online?

Sweet soups

water – 1 l.
blueberries – 1/2 kilogram
sugar – 2/3 cup
starch – 40 g
citric acid
For dumplings:
milk – 60 ml
flour – 120 g
eggs – two pieces
salt

pineapple – 440 g
apricots – 380 g
strawberries – 350 g
cherries – 250 g
sugar – 200 g
starch – 40 g
cinnamon
or heavy cream – four tablespoons
mint – 4 sprigs

apricots – eight pieces
sugar – three tablespoons
vanilla sugar – one teaspoon
milk – 4 glasses
ice cream – 4
waffle balls – 100 g

rye bread – 100 g
water – 2 cups
raisins – one tablespoon
sugar – two tablespoons
ground cinnamon – 1/6 teaspoon
apple – one piece
cranberries – one tablespoon
cream – 1/4 cup
sweet powder – 1 teaspoon

peaches – three pieces
sugar – one tablespoon
ground crackers – three tablespoons
apple juice – 2 cups

milk – 3 cups
boiled rice – 1 cup
sugar – 1/2 cup
vanilla sugar – one teaspoon
strawberries – 200 g

water – 3 cups
pitted cherries – 250 g
sugar – 1/2 cup
potato starch – 2 teaspoons
ground cloves – 1/2 teaspoon
ground cinnamon – 1/2 teaspoon

lime or
lemon - four pieces
gelatin - 10 g
sugar - 50 g
mango juice - 400 ml
kiwi - four pieces
apples - two pieces
coconut flakes - four tablespoons
peaches - one piece
pineapple - 2 mugs
water for soaking gelatin - 80 ml

peaches – 4-5 pieces
chamomile flowers – 5-6 pieces
honey – four tablespoons
starch – one tablespoon
sour cream or cream – four tablespoons

raspberries – 250 g
currants – 250 g
potato starch – 10 g
sugar – 100-150 g

berries (gooseberries, reddish currants, cherries, etc.) - 200 g
sugar - 100 g
lemon zest and orange
starch
- one tablespoon
boiled rice - four tablespoons
water - 1.3 liters.

cherries with pits – 150 g
water – 2 cups
rice – two tablespoons
sugar – 2-3 cups spoons

dried fruits – 150 g
sugar – four tablespoons
potato starch – one tablespoon
cream or sour cream – 1/4 cup

canned fruits with syrup – 300 g
water – 1 glass
cream – 1/2 glass
lemon – 1/4 pieces
food ice – 4 cubes

Sweet cream soup

This sweet creamy soup with a delicate mixture and pleasant taste will please both adults and children. Treat yourself to a delicious breakfast, and the recipe will require a minimum of time from you.

Ingredients

0.5 l milk
2 medium bananas
half a medium orange
2 tbsp. Sahara
2 tbsp. flour
half a tsp salt

Recipe for making a dish at home

Peel and cut the bananas into small pieces and place in a blender bowl. Pour about 375 ml of milk into the bowl and puree everything. Add salt, sugar and grind again.
Remove the zest from half an orange and grate it on a small grater. Pour the flour into a small container, add the remaining cool milk (about 125 ml) and carefully rub with a fork until completely homogeneous (do not allow lumps to form).
Pour the milk-banana puree into a saucepan, add orange zest (throw in a little for decoration) and put on fire. Stirring, bring the sweet puree to a boil. Immediately after this, pour in the flour mixture in a narrow stream (while constantly stirring the soup).
Cook the sweet cream soup until it boils and remove the pan from the heat. Pour the puree soup into bowls and serve hot, garnished with grated orange zest. Bon appetit!

Print recipe
Send by mail

Similar recipes:

Milk soup with eggs

Milk soup with rice

Your feedback and advice

New on the website:

For dessert season:

480 min. / Difficult

480 min. / Average

120 min. / Average

180 min. / Difficult

120 min. / Difficult

We are in social networks

FOODideas (food ideas) is a website dedicated to the art of cooking at home, which contains the best recipes for culinary dishes with photos and detailed step-by-step instructions, especially so that you can prepare any, even the most complex dish at home. You can also read our recipes in our Yandex Zen channel - Foodideas Zen

Sweet soups, Cream soup

First course recipes → Sweet soups

First course recipes → Soups → Cream soup

For apple lovers, we recommend apple soup. The best apples to use are Antonov apples.

The soup of dried apricots and rice is catchy, tasty both hot and cold. Rice soup for children is very easy to prepare, it is necessary, and the main thing is that the children will enjoy eating this unusual sweet soup with dried apricots.

Strawberry puree soup served with black pepper and olive oil.

A gourmet dish! This puree soup is made from fragrant apples and snow-white onions with the addition of curry seasoning. The original and special combination of products is successfully complemented with mint-lemon yogurt. The dish is served chilled!

Rate the recipe RateApply

All rights to materials located on the website www.RussianFood.com are protected in accordance with current legislation. For any use of website materials, a hyperlink to www.RussianFood.com is required.

The website administration is not responsible for the results of the implementation of the given culinary recipes, methods of their preparation, culinary and other tips, the performance of the resources to which hyperlinks are located, and for the content of marketing advertisements. The website administration may not share the views of the creators of articles posted on the website www.RussianFood.com

This website uses cookies to provide you with a better service. By remaining on the website, you agree to the website's policy regarding the processing of individual data. AGREE

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;
a little 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 minutes more 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.