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Potato cream soup with broccoli chunks

Potato Cream Soup With Broccoli Chunks

This one is as creamy as a soup can get! It has buttery and smokey potatoes cooked in milk and vegetable stock, it has broccoli and gooey Cheddar. Make it creamier and you get … mashed potatoes.

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Ingredients Needed for Potato Cream Soup With Broccoli Chunks

2 ounces butter
1 onion, minced
salt
3-4 potatoes, cubed
3-4 cups vegetable stock
1 cup milk
6 ounces broccoli florets
pepper
2 ounces Cheddar, grated
1-2 teaspoons flour

How to Make Potato Cream Soup With Broccoli Chunks

  1. Melt the butter in a pot over low heat.
  2. Add the onion and cook it until tender, then season with salt.
  3. Add the potatoes, cover with stock, and boil for 25 minutes.
  4. Mash them using a hand blender.
  5. Stir in the milk.
  6. Add the broccoli, season with pepper, and boil for 6-8 more minutes.
  7. Add the Cheddar and flour to a bowl and mix them.
  8. Add this mixture to the simmering pot and mix until the cheese melts (2-3 minutes).
Broccoli and Cauliflower Cream Soup

Broccoli and Cauliflower Cream Soup

Or smoothness in a soup bowl, if you want. And on top of the broccoli and cauliflower, we brought into the mixture one potato and some celery boiled everything in vegetable stock and didn’t forget to spice the whole thing. It’s vegan, it’s smooth, and it’s for you.

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Ingredients Needed for Broccoli and Cauliflower Cream Soup

2 tablespoons vegetable oil
2 shallots, quartered
3-4 garlic cloves, smashed
1 teaspoon ginger, grated
2 jalapenos, minced
1 broccoli head, broken into florets
1/2 cauliflower, broken into florets
2 celery stalks, chopped
4-6 cups vegetable stock
1 teaspoon lime zest
1 large potato, cubed
4 ounces baby spinach
salt
1/2 cup heavy cream
almonds, crushed (for serving)
chili flakes (for serving)
lime zest (for serving)

How to Make Broccoli and Cauliflower Cream Soup

  1. Heat the oil in a pot over low-medium heat and add the shallots and the garlic cloves. Cook and stir until tender.
  2. Stir in the ginger and 1 jalapeno.
  3. Add the broccoli, cauliflower, and celery. Stir them in and pour the stock over them. You want all the veggies to be submerged. Also, now you can add the remaining minced jalapeno.
  4. Finally, add the lime zest and potato, cover with the lid and boil for 20 minutes.
  5. Add the baby spinach and cook for 1 more minute.
  6. Mash everything using a vertical blender.
  7. Season with salt, pour the whipping cream, and stir in.
Spinach Cream Soup

Spinach Cream Soup

This smooth spinach cream soup may be the entree for your next lunch. Make it really creamy by adding heavy cream and butter into the mixture. It’s vegetarian, it’s nutritious, and it’s ready in just about 20-25 minutes.

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Ingredients Needed for Spinach Cream Soup

8 ounces frozen spinach
1 cup vegetable stock
1 cup heavy cream
1 ounce of butter
salt
pepper

How to Make Spinach Cream Soup

  1. Fill a medium pot halfway with water and bring to a boil.
  2. Add the frozen spinach and boil for 10 minutes.
  3. Transfer the boiled spinach to another pot over low heat. Pour the stock and heavy cream and stir in.
  4. Add the butter. Cook and stir until it melts and season with salt and pepper.
  5. Transfer the mixture to the blender and puree it. Serve warm.
Spinach Cream Soup with Bacon

Spinach Cream Soup With Bacon

Spinach soup with bacon, anyone? The creamy kind of soup served with oven-baked bacon strips, that is. We’ll show you a trick on how to make the bacon strips retain their form after being in the hot oven. Will you eat your soup now?

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Ingredients Needed for Spinach Cream Soup With Bacon

6 strips of bacon
1 tablespoon butter
1 teaspoon garlic powder
1 tablespoon olive oil
10 ounces spinach
3 tablespoons heavy cream
½ cup milk
cinnamon
pepper
salt

How to Make Spinach Cream Soup With Bacon

  1. Line the bottom of a baking dish with parchment paper and lay the strips of bacon on it. Cover them with another sheet of parchment paper, then place another smaller dish on top.
  2. Bake for 20 minutes at 400⁰F/200⁰C.
  3. Start melting the butter in a medium cooking pot and stir in the garlic powder.
  4. Add the olive oil and spinach. Stir in.
  5. Stir in the heavy cream and milk. Season with cinnamon, pepper, and salt.
  6. Cook for 10 minutes while occasionally stirring.
  7. Puree everything using a hand blender.
  8. Serve the soup with bacon strips on the side.
Cucumber Cream Soup

Cucumber Cream Soup

Vegetarian and creamy with yogurt, mashed avocado, and cucumber. With just a tad of tartness added to it and flavored with red onion and lemon juice. How could you not like this?! It’s impossible!

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Ingredients Needed for Cucumber Cream Soup

1 pound cucumber, peeled and lengthwise quartered
2 teaspoons lemon juice
1 avocado
salt
1 cup yogurt
½ cucumber, peeled and diced (for garnishing)
2 cherry tomatoes, diced (for garnishing)
½ red onion, diced (for garnishing)
basil leaves (for garnishing)
olive oil

How to Make Cucumber Cream Soup

  1. Add the cucumber and lemon juice to the blender. Blend until smooth.
  2. Add the avocado and season with salt. Blend more.
  3. Add the yogurt and do the same.
  4. Garnish with diced cucumber, cherry tomatoes, and basil leaves. Serve drizzled with olive oil.
Carrot and Parsnip Cream Soup

Carrot and Parsnip Cream Soup

A velvety and nutritious cream soup will surely beat the winter chill or any chill for that matter. Just cook together and mash carrots, parsnip, and shallots, flavor them generously and you’re bound for a warming experience.

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Ingredients Needed for Carrot and Parsnip Cream Soup

1 tablespoon olive oil
3 garlic cloves, minced
2 shallots, sliced
4 carrots, sliced
1 parsnip, sliced
1 tablespoon ginger, shredded
water
1 teaspoon nutmeg
1 teaspoon curry
1 teaspoon paprika
sour cream for serving

How to Make Carrot and Parsnip Cream Soup

  1. Heat the olive oil in a pot over low-medium heat.
  2. Add the garlic and shallot. Cook and stir until tender.
  3. Add the carrots, parsnip, and ginger. Stir in and add approximately 3 cups of water.
  4. Cook for 20-25 minutes or until 2/3 of the water evaporated. Mash the cooked veggies with a hand blender.
  5. Season with the nutmeg, curry, and paprika. Mix some more.
  6. Serve the soup with sour cream to taste and garnished with chopped parsley.
Potato and Beetroot Cream Soup

Potato and Beetroot Cream Soup

There are times when a warming vegetable creamy soup can turn out to be a mood changer. Especially when cold and windy outside. And when beetroot, potatoes, and sour cream are involved it’s guaranteed comfort. By the way, it seems that we’ve outdone ourselves with garnishing this dish. Don’t mind us…

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Ingredients Needed for Potato and Beetroot Cream Soup

1 onion, diced
1 parsley root, finely sliced
2 potatoes, cubed
water
14 ounces canned beetroot
1 tablespoon olive oil
½ cup sour cream

How to Make Potato and Beetroot Cream Soup

  1. Add the onion, parsley root, and potatoes to a pot over low heat.
  2. Cover them with water and boil for about 15 minutes or until the potatoes are tender.
  3. Add the canned beet and olive oil. Cook and stir for 1-2 minutes more.
  4. Mash everything using a hand blender.
  5. Add the sour cream and stir it in.
  6. You can serve it garnished with slices of beet and parsley root.
Sweet Potato and Leek Cream Soup

Sweet Potato and Leek Cream Soup

Creamy and warming as only a cream soup can be. This is what you’ll get if you boil leek and sweet potatoes together, mash them, then cook them in butter and heavy cream. It’s vegetarian, it’s healthy, and do not miss it.

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Ingredients Needed for Sweet Potato and Leek Cream Soup

2 sweet potatoes, cubed
2 leeks
water
salt
pepper
1 tablespoon butter
⅓ cup heavy cream

How to Make Sweet Potato and Leek Cream Soup

  1. Add the sweet potatoes and leek to a pot over low heat. Cover them with water and boil for 18-20 minutes.
  2. Season with salt and pepper. Stir in.
  3. Transfer to a blender and mash.
  4. Melt the butter in a pot over low heat. Add the vegetable mash, stir and season with pepper.
  5. Stir in the heavy cream. Serve warm.
Broccoli and Cashew Cream Soup

Broccoli and Cashew Cream Soup

This is vegan stuff, nutritious and warming. You can also serve it cold if you want, so it can also be refreshing and cooling. Cashews will really do their thing, here. Flavor with basil, salt it and pepper it and there you go.

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Ingredients Needed for Broccoli and Cashew Cream Soup

⅔ cup cashew
5 cups of vegetable stock
1 onion, chopped
1 carrot, sliced
2 medium potatoes, cubed
12 ounces of broccoli
salt
cayenne pepper
pepper
1 teaspoon dried basil

How to Make Broccoli and Cashew Cream Soup

  1. Add the cashew nuts and 1 cup of vegetable stock to a blender. Blend until smooth and set aside.
  2. Add the onion, carrot, potatoes and the remaining 4 cups of stock to a pot over low heat. Stir and bring to a boil, then cover with the lid and cook for 10 minutes.
  3. Add the broccoli and season with salt, Cayenne pepper, pepper, and basil. Stir them in.
  4. Add the cashew mixture, stir, then cook for 10 more minutes uncovered.
  5. Transfer to a blender and blend until smooth.
Butternut Squash and Apple Cream Soup

Butternut Squash and Apple Cream Soup

Creamy and smooth, warming and nutritious. Is there any better way to shortly describe a vegetarian cream soup? Probably not. This time toss apple and butternut squash and let their flavors blend into a special mix. Brighten your day with this velvety wonder and your palate will express its gratitude to you.

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Ingredients Needed for Butternut Squash and Apple Cream Soup

1 tablespoon olive oil
1 medium onion, sliced
2 garlic cloves, minced
salt
1 large apple, diced
12 ounces of butternut squash, cubed
4 cups of vegetable stock
pepper

How to Make Butternut Squash and Apple Cream Soup

  1. Heat the olive oil in a skillet over low heat. Add the onion and garlic and season with salt. Cook and stir until tender.
  2. Add the apple and stir it in.
  3. Add the butternut squash and vegetable oil. Season with pepper, cover with the lid and simmer for 20 minutes.
  4. Blend using an immersion blender. Optionally, serve with sour cream and garnish with pumpkin seeds.
Carrot Cream Soup

Carrot Cream Soup

Soft, warming, and nutritious. This is how a cream soup should be. But wait, it’s exactly what we have here. In maximum 40 minutes of simmering and just a little stirring and blending you’ll end up with this buttery creamy vegetarian wonder. We think serving it with croutons is a must.

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Ingredients Needed for Carrot Cream Soup

2 tablespoons of olive oil
1 tablespoon butter
1 medium onion, sliced
3 large carrots, sliced
1 celery stick, chopped
⅓ cup heavy cream
⅓ cup water
salt
pepper
2 garlic cloves, crushed
1 tablespoon mustard
5 fresh mint leaves
croutons for serving

How to Make Carrot Cream Soup

  1. Heat the olive oil in a saucepan over low heat. Add the butter and start melting it. Add the onion. Cook and stir until tender.
  2. Add the carrot and celery. Cook and stir for 1 – 2 minutes. Add the heavy cream and water. Cook until it bubbles.
  3. Season with salt and pepper and stir them in. Cover with the lid and simmer for 15 minutes.
  4. Add the garlic and mustard. Stir them in. Again cover with the lid and simmer for 10 more minutes.
  5. Transfer to a mixer bowl. Add the fresh mint and mix until smooth.
  6. Serve with croutons.
Tomato Cream Soup

Tomato Cream Soup

This tomato soup is passed through a sieve, to get a fine cream. Flavored with garlic, thyme, and fresh basil and there you have it: the perfect dish for a light dinner.

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Ingredients Needed for Tomato Cream Soup

1 pound cherry tomato
2 tablespoons of olive oil
salt
3 garlic cloves, diced
fresh thyme sprigs
1 onion, diced
1 celery stick, chopped
1 leek, white part only, chopped
1 tablespoon tomato paste
10 fresh basil leaves
10 ounces of canned tomatoes
1½ cups of vegetable stock
fresh parsley, chopped
pepper

How to Make Tomato Cream Soup

  1. Preheat the oven to 430˚F/220˚C.
  2. Add the cherry tomatoes to a baking dish. Drizzle olive oil, sprinkle salt, add the garlic, and fresh thyme. Move to the oven and roast for 10 minutes.
  3. Heat 1 tablespoon of olive oil into a skillet. Add the onion, celery, and leek. Stir, cover the skillet, and cook on low heat until they are soft.
  4. Add the tomato paste, fresh basil, canned tomatoes, roasted tomatoes, and vegetable stock. Cover and simmer for 20 minutes.
  5. Add fresh parsley, cover again and simmer for 5 more minutes.
  6. When the vegetables are cooked through, pass them through a strainer by pressing down with a spatula or spoon. Season the soup with pepper before serving it.
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