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Bicolored Carrot and Pea Cream Soup

Bicolored Carrot and Pea Cream Soup

With this one, there is no way you would not eat your vegetables. And if you think this looks good, you should know it tastes even better. Flavor the mild sweet carrots and peas with lemon juice and mint and give them a slightly hot touch with ginger and garlic. You can make this a vegetarian dish in no time, by replacing the chicken stock with some vegetable stock. It’s warming, healthy, and smooth.

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Ingredients Needed for Bicolored Carrot and Pea Cream Soup


For the pea cream:

1 tablespoon vegetable oil
2 garlic cloves, chopped
1 spring onion, chopped
10 ounces of frozen peas, thawed (one package or can)
2 cups of chicken stock
salt
2 tablespoons of lemon juice
fresh mint, chopped

For the carrot cream:

1 tablespoon vegetable oil
1 medium red onion, diced
1 tablespoon ginger, diced
10 ounces of carrots, cubed
2 cups of water

How to Make Bicolored Carrot and Pea Cream Soup

  1. For the pea cream:

    Heat the oil in a pot over low heat. Add the garlic, and spring onion and cook for 1-2 minutes. Add the peas, then the chicken stock. Bring the liquid to a boil and cook for 20 minutes.

  2. Transfer to a blender. Blend until smooth. Season with salt, add the lemon juice and 4-5 fresh mint leaves. Blend more, transfer to a pitcher and set aside.
  3. For the carrot cream:

    Heat the oil in a pot over low heat. Add the red onion and ginger. Cook and stir until tender.

  4. Add the carrots and water, bring to a boil and cook for 25 minutes or until the carrots are tender.
  5. Transfer to a blender and blend until smooth. Transfer to a pitcher.
  6. Pour soup from the two pitchers simultaneously into a soup plate on each side of it, creating a bicolored effect.
Celery and Carrot Cream Soup with Spicy Bread

Celery and Carrot Cream Soup With Spicy Bread

This cream soup has a lot to offer. It is extra-smooth, warming, and downright soothing. And did we mention healthy? The vegetable blend is full of carrot, onion, and celery root goodness. Serve it with spiced bread slices baked to crunchy perfection.

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Ingredients Needed for Celery and Carrot Cream Soup With Spicy Bread


For the cream soup:

2 teaspoons of vegetable oil
1 tablespoon butter
1 medium onion, chopped
1 medium celery root, diced
1 garlic clove, chopped
2 medium carrots, sliced
1 teaspoon mustard
salt
pepper
1 cup water
1 cup milk

For the dressing:

1 teaspoon cumin seeds
1 teaspoon red peppercorns, crushed
1 teaspoon white wine vinegar
5 bread slices for serving
1 teaspoon olive oil for serving

How to Make Celery and Carrot Cream Soup With Spicy Bread

  1. For the cream soup:

    Heat the vegetable oil over low heat, then melt the butter.

  2. Add the onion, celery, garlic, carrots, mustard, water, and milk. Season with salt and pepper and bring it to a boil while continuously stirring.
  3. For the dressing:

    Add the dressing ingredients to a small bowl and mix them.

  4. Cooking the bread and assembling the soup:

    Place the bread slices into a baking dish and drizzle them with olive oil.

  5. Add some of the dressing on each slice and spread. Bake for 10 minutes at 360⁰F/180⁰C.
  6. Add the milky vegetable mixture to a blender. Blend until smooth. Serve the soup with the spicy bread.
Potato, Cauliflower and Celery Cream Soup

Potato, Cauliflower and Celery Cream Soup

Would you like a smooth, warming and healthy bowl of cream soup? It has vegetable goodies in it: celery root, potato, and cauliflower. And they are cooked and blended to perfection. We’ve chosen to flavor it with cumin, lemon zest, and bay leaves. And it turned out to be delicious!

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Ingredients Needed for Potato, Cauliflower and Celery Cream Soup

1 teaspoon vegetable oil
1 medium onion, diced
½ small celery root, diced
1 large potato, cubed
½ cauliflower
1 teaspoon cumin seeds
salt
pepper
1 teaspoon lemon zest
3 cups of chicken stock
3 bay leaves
⅓ cup fresh parsley, chopped
2 tablespoons of croutons for serving
more lemon zest for garnishing

How to Make Potato, Cauliflower and Celery Cream Soup

  1. Heat the vegetable oil in a saucepan over low heat and add the onion and celery root. Cook and stir until onion is tender.
  2. Add the potato and stir for up to 1 minute. Add the cauliflower and chicken stock, season with cumin seeds, lemon zest, salt, and pepper. Stir for 30 seconds.
  3. Add the bay leaves, then cover with the lid and simmer for 20 minutes.
  4. Remove the bay leaves, add the fresh parsley, and stir it in. Again, cover with the lid and simmer for 15 minutes.
  5. Transfer to the blender and blend until smooth. Serve with croutons and, optionally, garnish with lemon zest.
Asparagus and Zucchini Cream Soup

Asparagus and Zucchini Cream Soup

Indulge yourself with a bowl of steaming goodness. A smooth and warming cream soup made from asparagus, celery, and zucchini, but flavored with curry powder, and thyme. Complete it with yogurt and parmesan. Follow the steps and we promise this will turn into something wonderful.

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Ingredients Needed for Asparagus and Zucchini Cream Soup

1 pound asparagus (18 stalks)
2 teaspoons of vegetable oil
1 large onion, chopped
1 teaspoon curry powder
1 large celery sticks, chopped
1 small zucchini, diced
2 garlic cloves
1 teaspoon dried oregano
3 cups of chicken stock
3 fresh thyme sprigs
salt
pepper
1 tablespoon yogurt
⅓ cup parmesan, grated

How to Make Asparagus and Zucchini Cream Soup

  1. Place the asparagus sticks on the work surface and chop them into 5 pieces each. Separate the asparagus sprouts from the other pieces.
  2. Heat the vegetable oil in a cooking pot over low heat. Add the onion and curry powder. Cook and stir until onion is tender.
  3. Add the celery and zucchini. Cook and stir for 1 – 2 minutes. Add the garlic and oregano and stir them in.
  4. Add the chicken stock, the pieced asparagus sticks without the sprouts, and thyme sprigs. Season with salt and pepper and bring to a boil, then cover with the lid and simmer for 20 minutes.
  5. Transfer to a blender, add the yogurt and blend until smooth.
  6. Transfer the blend to the same cooking pot over low heat. When it starts bubbling add the parmesan and stir it in.
  7. Add the asparagus sprouts and stir for 1 minute more.
  8. Serve the soup with slashes of toast if you want and drizzled with some olive oil.
Beet and Pomegranate Cream Soup

Beet and Pomegranate Cream Soup

This beet and pomegranate cream soup is perfect for when you want to detox a bit. Beet is packed full of antioxidants, that are great for purifying our bodies. Give this soup a savory flavor by mixing in some pomegranate, coriander, dill, parmesan, and a few crunchy walnuts.

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Ingredients Needed for Beet and Pomegranate Cream Soup

1 ½ tablespoons of olive oil
1 onion, chopped
1 teaspoon red peppercorns
1 carrot, small dices
1 small parsnip, thinly sliced
1 teaspoon fresh coriander, chopped
1 teaspoon fresh dill, chopped
2 cups of vegetable stock
½ pomegranate
7 ounces of canned beets
¼ cup parmesan, shredded
walnuts, crushed

How to Make Beet and Pomegranate Cream Soup

  1. Heat a saucepan over medium heat and add the olive oil. Add the onion and red peppercorns. Cook it for 1 minute.
  2. Add the carrot, parsnip, coriander, and dill. Give it a good stir. Pour the stock and let simmer for 30 minutes.
  3. Squeeze the juice out of the pomegranate.
  4. Take the soup and add the canned beet, parmesan, and season with salt and pepper.
  5. Blend the soup until smooth and creamy.
Black Bean Cream Soup with Egg and Parmesan

Black Bean Cream Soup With Egg and Parmesan

What to cook next? How about a nice, Mexican-inspired soup. We’ve used canned black beans as its main ingredient, and we’ve mixed it with some chili, celery stick, egg, and parmesan. It’s hearty, savory, and spicy!

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Ingredients Needed for Black Bean Cream Soup With Egg and Parmesan

½ cup fresh parsley, chopped
0.5 red chili pepper, thinly sliced
½ green chili, thinly sliced
1 teaspoon vegetable oil
salt
1 red onion, chopped
2 bay leaves
1 celery stick, thinly sliced
1 bell pepper, thinly sliced
1 cup water, boiled
6 ounces of canned red beans
2 eggs
½ cup parmesan, shredded

How to Make Black Bean Cream Soup With Egg and Parmesan

  1. Add the parsley in a small bowl along with the chilies. Pour a small drizzle of vegetable oil and season with salt and pepper. Mix.
  2. Heat a saucepan over medium heat and add a bit of oil in it. Add the red onion, bay leaves, celery, and bell pepper.
  3. Stir and pour the boiled water.
  4. Add the canned red beans and bring everything to a boil.
  5. Cook for 10 minutes and blend everything until smooth and creamy.
  6. Add the eggs and cook for 6-8 more minutes.
  7. Serve the dish with some shredded parmesan on top, and the parsley and chili mixture.
Beetroot and Leek Cream Soup

Beetroot and Leek Cream Soup

Beetroot is one of the healthiest veggies on the market, and now that it’s autumn, we recommend serving it as often as possible. It is an excellent source of potassium and magnesium, helping lower blood pressure and cholesterol. We’ve made a cozy soup using it as the main ingredient, along with leek and onion, and seasoned it with rosemary and cumin.

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Ingredients Needed for Beetroot and Leek Cream Soup

3 medium-sized beetroots
3 rosemary sprigs
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon cumin seeds
1 onion, thinly sliced
1 medium-sized leek, thinly sliced
salt
pepper
double cream (optional)
walnuts (optional)

How to Make Beetroot and Leek Cream Soup

  1. Peel the beets and slice them into quarters. Add them in a baking dish.
  2. Season them with salt, pour a drizzle of olive oil, and add a few rosemary sprigs in between the beet quarters.
  3. Slide the tray into the oven for the next hour at 360 degrees F/180 degrees C.
  4. Heat a skillet over medium heat, add the butter and cumin seeds. Melt the butter and mix.
  5. Add the onion and cook it for 2 minutes. At the leek and cook for an additional 2 minutes.
  6. Blend the beetroot and mix it with 1 cup of water until smooth and creamy.
  7. Mix it with the cooked onion and leek mixture and season with salt and pepper.
  8. Whisk it until smooth and creamy.
Roasted Butternut Squash and Potato Cream Soup

Roasted Butternut Squash and Potato Cream Soup

The weather is chilling and you need something to warm you up? Let’s make a delicious creamy soup! We’ve used roasted squash as the main ingredient, and mixed with some potato, to make the soup extra creamy. The soup is ready in about 1 hour, so if you’re cold now, you’ll warm up in no time!

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Ingredients Needed for Roasted Butternut Squash and Potato Cream Soup

1 pound butternut squash, cubed
1 large potato, cubed
salt
pepper
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon vegetable oil
1 onion, thinly sliced
1 carrot, thinly sliced
1 celery stick, thinly sliced
1 teaspoon thyme
3 cups of vegetable stock

How to Make Roasted Butternut Squash and Potato Cream Soup

  1. Add the cubed veggies in a large bowl.
  2. Season them with salt, pepper, and pour a small drizzle of olive oil. Mix well.
  3. Slide the tray into the oven for the next 25 minutes at 400 degrees F/200 degrees C.
  4. Heat a skillet over medium heat, add the butter in it and melt it. Add the vegetable oil, onion, carrot, and celery. Season with thyme, salt, and pepper.
  5. Cook the veggies for 2 minutes.
  6. Next, add the roasted veggies into the skillet.
  7. Pour the vegetable stock and simmer for 20 minutes.
  8. Next, move everything into the blender and blend until smooth.
  9. Optionally, serve the soup with sour cream!
Potato, Celery and Leek Cream Soup

Potato, Celery and Leek Cream Soup

You can serve this potato, celery and leek cream soup on these cool days of fall to warm you up! Plus, it’s got all the right spices, and it is topped with toasted almonds and sunflower seeds.

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Ingredients Needed for Potato, Celery and Leek Cream Soup

2 tablespoons of butter
1 celery stick, thinly sliced
1 leek, thinly sliced
2 bay leaves
2 rosemary sprigs
1 thyme sprig
3 potatoes, small dices
salt
pepper
1 teaspoon ground coriander
3 cups of beef stock
½ cup heavy cream
0.5 ounce almonds, ground
1 tablespoon sunflower seeds
1 teaspoon ground coriander

How to Make Potato, Celery and Leek Cream Soup

  1. Heat the butter in a skillet over medium heat.
  2. Add the leek, celery, and give it a good stir.
  3. Add the bay leaves, rosemary, and thyme.
  4. Give it a stir, and cook for 2 minutes. Remove the herbs.
  5. Add the diced potatoes and season with salt and pepper.
  6. Season with coriander and pour the beef stock.
  7. Cover with a lid and simmer for 25 minutes.
  8. After it’s done, move everything into a blender along with the heavy cream. Blend until smooth.
  9. Next, heat a skillet over medium heat, and add the almonds and sunflower seeds.
  10. Season them with coriander and give it a good stir.
  11. Toast the nuts for 2 minutes and use them to top the cream soup.
Potato and Zucchini Cream Soup

Potato and Zucchini Cream Soup

A rich, creamy soup, perfect for when you want to include some much-needed veggies into your diet. Its main ingredients are potato, zucchini, and celery, and they are flavored with garlic, butter, and a touch of ginger. You can pack it to work and serve it for lunch, or even save it for dinner.

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Ingredients Needed for Potato and Zucchini Cream Soup

salt
2 potatoes, sliced
2 ounces of celery root, sliced
2 fresh thyme sprigs
1 zucchini, small cubes
1 tablespoon vegetable oil
1 onion, chopped
2 teaspoons of butter
1 teaspoon cumin seeds
1 tablespoon lemon juice
1 cup heavy cream
1 cup vegetable stock
1 tablespoon olive oil
salt
pepper
3.5 ounces of rice, cooked
2 garlic cloves, crushed
1 teaspoon ginger, chopped

How to Make Potato and Zucchini Cream Soup

  1. Heat a saucepan over medium heat, fill it halfway with water and bring it to a boil.
  2. Add a pinch of salt, potatoes, celery, and fresh thyme sprigs. Stir and bring to a boil.
  3. Add the cubed zucchini and boil until soft.
  4. Heat the vegetable oil in a skillet over medium heat. Add the onion, along with 1 teaspoon of butter. Wait for the butter to melt.
  5. Add the cumin seeds, lemon juice, and cook for 5 minutes.
  6. Add the boiled veggies in a large blender. Pour the heavy cream and vegetable stock.
  7. Add the cooked rice, garlic, and ginger. Season with salt, pepper, add the remaining butter and a hint of olive oil.
  8. Blend everything until smooth and creamy.
  9. Serve with croutons!
Celery and Potato Cream Soup

Celery and Potato Cream Soup

Creamy and healthy? Cream soups fit the bill nicely. Give the gentle flavors of celery and potato a try. Enrich the mixture with some bacon and onion. Blend the veggies with heavy cream and milk for an increased smooth factor.

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Ingredients Needed for Celery and Potato Cream Soup

2 tablespoons of olive oil
1 tablespoon butter
1 large celery root, cubed
1 onion, quartered
1 large potato, cubed
salt
1 cup milk
2 cups of heavy cream
2 slices of fried bacon, crumbled for garnishing

How to Make Celery and Potato Cream Soup

  1. Add the olive oil and butter into a medium-sized cooking pot over low heat. Stir and cook until the butter melts.
  2. Add the celery root, stir and cook for 5 minutes. Add the onion and potato, season generously with salt, stir and cook for 1 minute more, then add the milk and bring it to a boil. Simmer for 15 minutes before turning off the heat.
  3. Transfer to a blender, add the heavy cream and blend until you have a smooth cream.
  4. Serve in a soup bowl garnished with fried bacon crumbles.
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