Creamy soup recipe

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Creamy soups

What could be better than a smooth, creamy soup with crispy croutons for lunch? Indeed, they are so fragrant and beautiful that sometimes it is simply impossible to resist. The cream and melted cheese in the composition give the soups a creamy thickness and an indescribably soft taste.

We have collected for you a selection of recipes for creamy soups : 4 such different, but amazingly appetizing dishes. On a cool winter evening, serve them piping hot, but in the summer they can be eaten cool.

Cream cheese soup with garlic croutons

Ingredients

250 ml cream
1.5 liters of water
50 g butter
1 tbsp. l. flour
1 onion
1 garlic
2 potatoes
1 bell pepper
4 slices white bread
150 g hard cheese
1 bunch of parsley
1 bunch of dill
1 pinch nutmeg
1 tsp. thyme
1 tsp. basilica

Manufacturing

Peel the potatoes and cut them into small cubes. Pour it into water, add a little salt and cook for about 15–20 minutes until tender.
Peel and cut the reddish bell pepper in half and place it in the oven preheated to 190°C for approximately 10–15 minutes until dark brown marks appear.
Peel and finely chop the onion and half the garlic, fry them until golden brown in a small amount of butter.
Add flour to the vegetables, stir and cook until a slight nutty smell appears. Then pour 20% cream into the pan and stir. Cook, stirring constantly, over low heat until the mixture thickens.
Add the creamy vegetable mixture to the pan with the potatoes, add the herbs and nutmeg. Cook over low heat.
Now remove the skin from the bell pepper, cut it into small cubes and add them to the soup.
Grate the cheese on a small grater and add it little by little to the rest of the ingredients. Cook until it dissolves one hundred percent. Add chopped greens to the soup at the end of cooking, cover the pan with a lid.
To make the croutons, cut the bread into cubes and add it to the pan with the remaining melted butter and half the garlic. Stir, add salt, add herbs and stir again. Fry the crackers for about 6 minutes over high heat. Serve the soup with croutons.

Creamy mushroom soup

Ingredients

300 g champignons
1 carrot
1 onion
3 potatoes
200 g processed cheese
100 g cream
30 g vegetable oil
1/2 run of greens
1 tsp. salt
1 pinch of pepper

Manufacturing

Boil 2 liters of water, add peeled and diced potatoes and cook for 10 minutes.
Peel and wash the onions and carrots. Cut the onion into small cubes and grate the carrots on a large grater. Wash the mushrooms and cut into slices. Add the ingredients to the frying pan with the melted butter and simmer, stirring constantly, for 3-4 minutes over medium heat.
Add the contents of the pan to the soup and simmer for about 10 minutes. Now add diced processed cheese and cream, add salt and pepper, let the soup boil and remove from heat. Sprinkle the dish with chopped herbs and let it sit for 10 minutes, covered.

Pumpkin soup with cream

Ingredients

200 g pumpkin
1 potato
1 glass of water
1/2 cup cream
white bread to taste
salt to taste
vegetable oil to taste

Manufacturing

Wash and peel the potatoes and pumpkin, cut them into medium-sized cubes and place in a frying pan heated with vegetable oil. Then add water and simmer for 15 minutes.
Grind the vegetables in a blender or mixer, transfer to a saucepan and pour in the heated cream.
Bring the soup to a boil and simmer for another 5 minutes over low heat, add salt. Serve with croutons.

Creamy soup with broccoli and brisket

Ingredients

1 liter of water
2 tbsp. l. flour
250 ml cream
300 g corn
300 g broccoli
3 potatoes
1 onion
100 g smoked brisket
1/2 tsp. thyme
salt to taste
pepper to taste

Manufacturing

Cut the brisket into small pieces and fry in vegetable oil over low heat in a saucepan for about 8 minutes. Finely chop the onion and add to the pan. Then add flour and fry, stirring, for 30 seconds.
Pour the broth into the pan, add peeled and cut into small cubes potatoes, bring to a boil, add salt and cook until the potatoes are half cooked over low heat for 10 minutes.
Divide the broccoli into florets and add to the soup, also add cream, corn and thyme. Cook until the vegetables are done.

Improvise or experiment with ingredients? Just. In such creamy soups you can add both main and secondary ingredients that you like.

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.

Creamy soup - tried and tested recipes. How to cook creamy soup correctly and deliciously.

Creamy soup - general principles of production

When compiling a list of dishes for the daily diet, the most experienced housewife will certainly include the first dishes in it. Soups and borscht should be eaten at least a couple of times a week, and ideally every day, because hot, watery food stimulates the intestinal tract and ensures the healthy functioning of the whole body. It is also a good idea to eat cool soups such as okroshka and beetroot soup.

There are a huge number of recipes for first courses, and choosing something unusual and tasty among them will not be difficult. One of these first courses is creamy soup. This dish came to our tables from French cuisine, but was also loved here for its extraordinary creamy smell, rich taste, satiety and ease of preparation. It should be noted that, despite the high calorie content of cream, the creamy soup still turns out tender and not at all greasy. This dish can be consumed by anyone who follows a low-carb diet and watches their nutrition.

Creamy soup - preparation of goods and utensils

To prepare the dish, we will need watery cream. Use them with medium fat content, for example, 10-15%. There is also 30% cream on sale, but then the soup will turn out to be very fatty, and its subtle tenderness will be lost. Buy dairy products in a store or at the market, but make sure that the cream is fresh, soft cream color without yellowness. If you buy cream in a tetra pack, study the labels on the packaging and make sure that there is at least a month left before the expiration date.

To make it comfortable for us to cook soup, before starting the process, prepare a 3-liter enamel saucepan, a frying pan, a cutting board, a knife, a grater and the products indicated in the recipe. In addition, for some recipes you will need another pan, where you will need to boil the vegetables for the soup separately.

Creamy soup recipes:

Recipe 1: Creamy Soup

This dish, despite its simplicity and speed of preparation, will occupy a venerable space among your family’s favorite dishes. You will need chicken broth, potatoes, vegetables for frying and, of course, cream.

Required ingredients:

Chicken broth 1 liter
Potatoes 3 medium size
Medium sized carrot
Small onion 1 piece
Hard cheese of any salty variety (for example, “Russian”) 100 g
Cream 200 ml (fat content not more than 15%)
Salt, ground pepper
Fresh parsley

Manufacturing method:

Pour the chicken broth into a saucepan, add a liter of mineral water, and put on fire.
Peel the potatoes. Dip it whole into the bubbling broth and leave to boil for 15 minutes. After this period of time, take out the potatoes, mash them into a puree and put them back into the pan.
Once you put the potatoes to boil, start making the frying. To do this, rinse and peel the carrots thoroughly and remove the skins from the onions. Heat a frying pan, grease with sunflower oil. Finely chop the onion and place it in a frying pan. Grate the carrots on the smallest grater and add to the onion. Fry vegetables for 6-8 minutes until golden brown.
Add roasted potatoes to the soup along with crushed potatoes, salt to taste. Boil for 5-6 minutes, add cream, bring to a boil and turn off the heat.
Grate the hard cheese on the smallest grater.
Wash the parsley and chop finely.
Serve the creamy soup by adding a pinch of grated hard cheese to the bowl and garnishing with parsley.

Recipe 2: Creamy Chicken Soup

One of the more common types of this dish is creamy chicken soup. Delicate taste and subtle aroma are the hallmark of this dish, which will certainly please all your family and friends.

Required ingredients:

Chicken fillet 300 gr
Potatoes 2 medium size
1 medium sized carrot
Medium onion 1 piece
Butter for frying (50 g piece)
salt
cream 200 ml (fat content 10-15%)
fresh parsley

Manufacturing method:

Fill a 3-liter saucepan about halfway with water. Rinse the chicken fillet under running water, remove the films and boil, having previously salted the water.
Wash the potatoes, peel and cut into small cubes. Add to the pot with the chicken when the water comes to a boil.
Prepare the roast. To do this, remove the skin from the onion and finely chop it into cubes. Place to fry in a heated frying pan, greased with oil. Rinse the carrots thoroughly and grate them on the smallest grater, add them to the onions. Fry the vegetables for about 6 minutes until golden brown.
Remove the chicken fillet from the soup, cool it and cut it into small cubes. Return to the soup along with frying.
Wash the parsley and chop finely.
Pour cream into the soup, bring to a boil, add chopped herbs.
After 2 minutes, turn off the heat - the dish is ready to serve!

Recipe 3: Creamy mushroom soup

The creamy soup will be very tasty if you cook it with mushrooms. Light and fragrant, not high in calories at all, you can use it even on a diet or following a low-calorie diet.

Required ingredients:

Mushrooms 400 gr
Medium size potatoes 2 pieces
Medium onion 1 piece
Sunflower oil for frying
Cream 300 g (10% fat)
Parsley
salt

Manufacturing method:

Fill a three-liter saucepan halfway with water and put it on fire.
Wash the mushrooms well under running water and chop finely.
Remove the skin from the potatoes and also finely cut into cubes.
Place the cooked vegetables in a pan of bubbling water and add salt.
Peel the onion, finely chop and fry in a frying pan for 5-6 minutes. Add to soup.
After 10 minutes, pour the cream into the soup and bring to a boil.
Wash the greens and finely chop them, add to the pan. After 2 minutes, remove the creamy soup from the heat and serve.

Recipe 4: Creamy salmon soup

This dish will take you to the Mediterranean shores, because the creamy salmon soup came from there. In fact, you can use any variety of beautiful fish for this dish: pink salmon, salmon, trout.

Required ingredients:

Lightly salted reddish fish 300 gr
Potatoes 2 pieces
1 medium sized onion
1 medium carrot
Sunflower oil for frying
Cream 200 ml
Dill, fresh parsley
Salt

Manufacturing method:

1. Pour water into a saucepan, put on heat and bring to a boil.

2. Remove the bones from the fish, cut it into small cubes and add to the pan, add salt.

3. Boil the whole peeled potatoes in a separate pan. When the potatoes are cooked, mash them and add to the fish.

4. Prepare roasted vegetables. To do this, you need to peel the onion and chop it finely, wash and peel the carrots, and then grate them. Heat a frying pan, grease it with sunflower oil. Place the onion and saute it for about 3-4 minutes, then add the carrots to it. Fry the vegetables for about 6-8 minutes, then add the frying to the soup.

5. Wash the greens and chop finely.

6. Pour cream into the soup, bring the soup to a boil, then add herbs to it. Remove the pan from the heat after 2 minutes.

Creamy fish soup can be served either hot or cool.

Recipe 5: Creamy soup with cream cheese and croutons

Ordinary processed cheese will help you create a creamy soup that is the most delicious and rich for you. For this, take traditional “Druzhba” or other processed cheese with a creamy taste. The addition of croutons will give the dish a special piquancy - serve them separately. You can use store-bought croutons, but it’s best to prepare them yourself.

Required ingredients:

Potatoes 2 pieces
Processed cheese 2 pieces (200 g)
2 medium sized onions
Butter for frying
Cream 200 ml
Parsley
Snow white bun
Garlic 3-4 cloves.

Manufacturing method:

Fill the pan with water up to half and put it on the fire.
Peel the potatoes and place them whole in boiling water. Boil the potatoes for about 13 minutes, after which take them out and mash them into a puree, and put them back into the pan.
Finely chop the onion, place it in a frying pan, greased with a piece of butter, until golden brown. Add onions to the soup.
Wash and cut the greens.
Cut the processed cheese into cubes, dip into the soup, and after 4 minutes add cream. Bring to a boil, add parsley and turn off the heat.
Make homemade croutons. To do this, cut the bun into cubes and place the pieces in a hot, dry frying pan. Fry the croutons for about 5 minutes, sprinkle with pressed garlic and salt.

Creamy puree soup

Recipes: 8

for the broth: pork heart

onion -2 pcs
large carrots -1 pc
parsley root -3 pcs.
(not huge) allspice peas - 5 pcs.

Natalia Kournikova

06 February 2015, 22:28

500 gr.
carrots (3 large fresh carrots) 2 onions
0.5 tsp.
coriander (crushed in a mortar) 2 tsp.
curry powder 1 liter of water or vegetable broth
200 ml. cream from 20 to 33% fat

princess of spices

10 September 2013, 13:49

royal or large boiled frozen shrimp - 10 pcs.
shrimp shells - 300 gr.
water-300 ml.
snow-white champagne (preferably dry) - 1 glass
onion - 1 head
butter - 50 gr.

Zhenya

07 January 2012, 19:23

2 cans of canned pink salmon
1 onion
half a bunch of green onions
half a bunch of dill
1 clove of garlic
2-3 potatoes

princess of spices

December 18, 2011, 2:16 pm

2 zucchini 450 gr.
1 carrot 140 gr.
2 potatoes 180 gr.
petiole celery 80 gr.
frozen spinach finely chopped 400 gr.
cream 20% 1 tbsp

fialka1

27 June 2009, 02:40

for soup:
1 smoked chicken breast
350 ml.
cream (10%) 250 ml.
at least some broth 1 small onion
3-4 potatoes

nyutochka

14 November 2008, 15:11

medium-sized onion mushrooms
100 g
chicken broth 300 g
cream 100 g
sour cream for dressing
olive oil for frying

olaswan

07 October 2008, 18:20

1 large onion
8 huge cloves of garlic
1 liter of broth
150 ml.
cream 20% 3-4 large slices of day-old snow-white bread without crusts
thyme

mimi

12 March 2008, 15:27

Nina and Ulyana Tarasova “And we have cookies!”