How to make the perfect creamy soup. Vegetable cream soup: recipe, cooking features and reviews Cream of meat soup

Cream soups have recently become a favorite dish for many. But there was a time when such soups were a novelty. Our diet included traditional cabbage soup and borscht. Over time, creamy soup recipes have become a popular everyday dish. The advantage of such soups is their ease of preparation.

No need to bother yourself with beautiful cutting of vegetables - washed, coarsely chopped, boiled and chopped. their soft, enveloping consistency. Depending on your desires, you can prepare a hearty soup with the addition of meat. Or you can serve a light dietary, no less tasty puree soup, which both those who want to lose weight, children and the elderly will enjoy eating.

I will say more, if your child is capricious and does not eat onions or cabbage in their entirety, with this soup you can outsmart him - in a pureed form he will eat every last spoon.

1. The non-liquid cream soup with a velvety consistency is delicious. To do this, there should be a little more vegetables than in a regular soup, and the broth should only slightly cover the vegetables.
2. Such pureed soups can be prepared only with vegetable broth, or you can pre-boil meat or fish broth. It turns out more tender with chicken or turkey broth.
3. The dish will be tastier if you season it with cream or butter before finishing cooking.
4. You can serve these soups with croutons or put fried croutons directly on the plate.
5. To make cream soups you will need a blender. Vegetables are boiled until tender and then pureed using a blender. If you don’t have a blender, you can puree the vegetables using a strainer.
6. If the soup turns out to be liquid, you can correct the situation by adding grated hard cheese to it.

Cream soup recipes with photos step by step

Delicious and healthy soups can be prepared by alternating different vegetables. It is especially important to replenish the body with vitamins in winter or early spring.

Vegetable cream soups are ideal for children under one year old and for those who want to lose weight.

Mushroom soup with champignons in bread

One of the most nutritious and delicious, in my opinion, is mushroom soup. Cream soup made from fresh forest mushrooms, especially porcini mushrooms, is very tasty. But if there are none, it's okay. Delicious soup is made from champignons, frozen and even dried mushrooms.

A little trick: if you don’t have fresh mushrooms, cook from champignons, and add a few spoons of homemade mushroom seasoning to the soup or any other dish for flavor.

I like to surprise my family with a new presentation of a familiar dish. Therefore, I recommend preparing not just mushroom cream soup, but soup in bread.

Ingredients:

• Ready-made round rye bread – 4 pcs.
• fresh mushrooms – 400 gr.
• onions – 2 pcs.
• potatoes – 5 pcs.
• cream – 400 ml.
• cheese – 100 gr.
• garlic – 2-3 cloves
• salt, pepper to taste
• several champignons and greens for decoration
• vegetable oil

It is better to buy small bread for soup. Take the bread and cut off the top, it will serve as a lid. Carefully scrape out the crumb in the bread, being careful not to damage the walls and leaving a little crumb.

For strength, dry the bread in the oven at 180 ͦ C for about 15 minutes. It is not necessary to bake the bread; in some recipes, the soup is simply poured into fresh bread.

Pass the garlic through a press and mix with vegetable oil. Rub the inside of the bread with this mixture, don’t forget to rub the lid.

Now chop the onion and fry in butter until transparent.

Clean the mushrooms and add them to the pan with the onions, fry them together for a few minutes.

Place coarsely chopped potatoes into boiling salted water, add fried onions and mushrooms and cook until tender. Don't forget to add black peppercorns and nutmeg. Grind the mushroom mixture and potatoes in a blender.

Pour the cream into the mushroom puree, bring to a boil, but do not boil!

Pour the soup into bread tureens, cover with a bread lid and serve.

To decorate the soup, you can cut several champignons into thin slices and fry in a dry frying pan on both sides.

All that remains is to pour the soup into some bread, place a few fried champignons on top, cover with a lid and surprise your loved ones.

Broccoli soup

A light vitamin soup that is healthy and has the most delicate taste. This soup can be prepared just once or twice. You can cook it with meat or chicken broth, or just with vegetable broth.

Ingredients:

• broccoli – 1 kg
• potatoes – 2 pcs.
• broth (chicken, meat, vegetable) – 2 l
• onions – 2 pcs.
• cream cheese – 200 ml
• black pepper, salt to taste
• butter or ghee - 2 tbsp. l.

Fry the coarsely chopped onion in butter or ghee. When the onion is slightly browned, add the chopped potatoes and simmer everything together over low heat.

Add broccoli to the potatoes, add a little broth and simmer for 10 minutes over low heat until the broccoli is soft.

Transfer vegetables to a saucepan.Boil the broth and put vegetables in it, cook everything together for another 10 minutes.

Grind the vegetables using a blender.

Season the soup with salt and add cream cheese. Stir the soup until the cheese is completely dissolved and bring to a boil.

Light, tender and healthy soup is ready.

Vitamin carrot soup

We all know how beneficial carrots are for the body. And the carrot soup turns out to be sweetish and especially velvety in texture. I recommend a simple classic carrot soup for children. This soup is prepared quickly, with the addition of cream, and the cooking process is similar to other soups.

I settled on an unusual recipe for carrot cream soup, more piquant and spicy. Let me warn you right away that the cooking time for this soup is approximately 3 hours. Believe me, the taste of such soup will more than compensate for all your efforts.

Ingredients:

• carrots – 5-6 pcs.
• water or broth - 0.5 l.
• red onion – 2 pcs.
• brown sugar - 1 tbsp. l.
• balsamic vinegar - 1 tbsp. l.
• ginger root – 5 cm
• garlic – 1-2 cloves
• coconut milk – 100 ml.
• salt to taste

Cut the red onion into rings.

Pour vegetable oil into a saucepan, add brown sugar, and add balsamic vinegar.

Add the onion, fry a little, reduce the heat and simmer for 15 minutes under the lid. Salt and add finely chopped garlic.

Cut the carrots into 4 parts, place in a separate dish, pour over vegetable oil. Place the carrots on parchment paper on a baking sheet and bake in the oven for 30 minutes at 200°C.

Peel a piece of ginger root.

By this time the onion had already been stewed. Add water and a whole piece of ginger to the pan (we will remove the ginger later). Cook the soup covered for 2 hours over very low heat.

Add baked carrots to the soup and cook for another 30 minutes.

Now remove the ginger from the soup and grind the rest of the pan using a blender.

Pour coconut milk into the grated soup (can be replaced with almond milk or low-fat cream).

Ready! Try it and enjoy!

Green pea soup

This soup is no less healthy than carrot soup, because green peas are a storehouse of vitamins, fiber, magnesium, calcium, and zinc. Even in winter, frozen green peas are always on sale, so preparing creamy green pea soup is not difficult.

Ingredients:

• potatoes – 4 pcs.
• green peas – 500 gr.
• water – 1 l.
• black pepper, salt to taste
• coconut milk – 300 ml.
• butter – 1 tbsp. l.
• provencal dry herbs
• vegetable oil – 1 tbsp. l.
• fresh herbs to taste

Boil the chopped potatoes in boiling water for 5 minutes.

Pour fresh or frozen green peas into the broth, add salt, add Provençal herbs to taste and cook for another 10 minutes.

Grind the vegetables directly in the pan with a blender, pour in coconut milk, add butter, grind with a blender and bring to a boil.

Creamy cauliflower soup with cheese

Another simple and delicious cream soup recipe for vegetable soup lovers. If desired, add cream and grated cheese to this soup. But if you are struggling with excess weight, then you can replace the cream as in the previous recipe with coconut milk and do without cheese. The soup, of course, will not be as tasty, but it will be suitable for those who want to lose weight.

Ingredients:

• cauliflower – 1 kg.
• potatoes – 2 pcs.
• carrots – 1 pc.
• onions – 1 pc.
• water – 1.5 l.
• black pepper, salt to taste
• butter – 2 tbsp. l.
• low-fat cream – 100 ml.
• cheese – 100 gr.
• fresh herbs to taste

In a frying pan, lightly simmer the onions, carrots and potatoes cut into pieces in butter.Boil water, add salt and add vegetables from the frying pan to it. Send the cabbage there, after dividing it into inflorescences. Cook everything together for 5 minutes, remove the pan from the heat and puree the vegetables with a blender.

Pour in the cream, bring to a boil (do not boil!) and add grated cheese.

This soup is very tasty served with croutons.

Another version of delicious cauliflower puree soup with chicken broth.

Cauliflower soup with chicken and bell pepper

Ingredients:

• chicken fillet – 300 gr.
• cauliflower – 1 pc.
• bell red pepper – 4 pcs.
• onions – 1 pc.
• water – 1.5 l.
• garlic – 3 cloves
• black pepper, salt to taste
• thyme – 1 tsp.
• smoked paprika – 1 tsp.

Boil chicken fillet in salted water until cooked. Remove the fillet from the broth and chop.

Cut the red pepper in half, remove the seeds and bake in the oven until the first signs of charring. Place while hot in a plastic bag and cool. Remove the skin and cut into pieces.

Divide the cauliflower into florets, add diced onions and garlic and lightly fry in butter.

Boil the broth again and put all the ingredients in it, salt, pepper, add seasonings and cook for another 10 minutes. Remove the pan from the heat, chop the chicken fillet finely with a knife, and chop the vegetables with a blender. Although you can also use a blender to puree chicken fillet.

When serving, garnish the soup with a ring of red pepper and chopped green onions.

One of the most popular and easy to prepare is cheese soup. Thanks to the cheese, it contains a lot of calories, but it can be called “finger lickin’ good.”

Cheese cream soup with bacon

Ingredients:

• bacon – 100 gr.
• sausages – 50 gr.
• processed cheese – 250 gr.
• potatoes – 4 pcs.
• carrots – 2 pcs.
• onions – 1 pc.
• water – 1.5 l.
• black pepper, salt to taste
• greens to taste

Cut the bacon into small cubes and fry in a frying pan until all the fat is rendered. Cut the sausages into cubes and add to the pan with the bacon. Put a piece of butter there. Fry for a couple of minutes, add flour, stir until lumps disappear and simmer for another 3 minutes.

Place carrots, potatoes and onions in a saucepan with salted boiling water. Cook until done, and 5 minutes before the end add melted cheese.

Combine bacon and sausages with vegetables and grind everything in a saucepan using a blender and cook everything together for 10 minutes.

Pumpkin soup with shrimp

Delicious sunny and healthy soup.

Ingredients:

• carrots – 2 pcs.
• pumpkin – 1.5 kg
• water – 1.5 l.
• shrimp – 300 gr.

Grate the carrots on a coarse grater and lightly fry in sunflower oil.

Cut the pumpkin into cubes and add it to the carrots, lightly fry for about 10 minutes. Salt and pepper. Pour in some water and simmer the vegetables over low heat under the lid. Grind the prepared vegetables in a blender.

If the puree is thick, add a little water.

Add shrimp to the puree and cook for 5 – 7 minutes.

It turns out to be a very light, beautiful and sunny soup.

As you can see, recipes for puree soups are varied, there are a lot of them. Such soups are good because they allow you to improvise and change the ingredients according to your taste and imagination. But the topic is so broad that I think we will return to it more than once.

In the meantime, enjoy your meal and enjoy some hot, delicious soup!

Cream cheese soup

Cheese is everyone's favorite product. Real masters have come up with a recipe for a delicious soup. Cream cheese soup It is very easy to prepare and has a pleasant creamy taste. Goes great with mushrooms and croutons.

To prepare such a culinary masterpiece you need:

Several pieces of medium potatoes;
200 ml chicken broth;
100 ml cream;
0.5 tsp chopped parsley;
50 g Edam or Gouda cheese;
Baguette for making croutons;
1 sprig of parsley.

First you need to boil the potatoes until they are very soft, then drain the water and puree them using a blender. Punch the potatoes thoroughly so that not a single lump remains.

After this, transfer the puree into a saucepan, add cream and broth, add salt and bring to a boil. When the water boils, add the grated cheese. Stir the soup constantly until the cheese is completely dissolved.

Believe it or not, your soup is ready! Cream cheese soup goes very well with crackers. You can cut small crackers and bake them in the oven or dry the croutons in a dry frying pan. If you like garlic, then don’t be shy and rub your croutons with this spicy product!

Garnish the soup with a sprig of parsley and serve hot. This very tasty and cheesy dish will be appreciated by every connoisseur of French cuisine. If you want to surprise your friends and family, then this simple and quick recipe is just for you!

Cream of meat soup

For the recipe you will need:

• Chicken legs – 800 gr.
• Salt – 0.5 tsp.
• Allspice – 5 peas.
• Cream – 250 ml.
• Onion – 1 head.
• Potatoes – 100 gr.
• Bay leaf – 1 pc.
• Canned peas – 300 gr.
• Carrots – 1 pc.
• Vegetable oil – 25 ml.

Cream of meat soup - preparation method:

First we prepare the chicken legs. We peel them and wash them. Fill the chicken with water (about 1.5 liters) and bring to a boil. Remove the foam and cook the chicken for 15 minutes.
Next are the potatoes. We peel it and cut it into thin bars. We send the potatoes to the chicken and boil everything together for another 20 minutes. After this, strain the chicken broth and separate the meat from the bone.

Place the potatoes and chicken in a blender and grind thoroughly until a thick mass is obtained, add a glass of broth and continue grinding. When the consistency becomes smooth, transfer it to the remaining broth, add salt and pepper, add a bay leaf and boil for another 10 minutes.

We also chop the green peas using a blender, then pour in the cream and beat everything together again. The resulting mass is added to the broth.

Peel the onions and carrots, cut into thin slices, fry in vegetable oil until golden brown. Place the roast in a saucepan with soup, boil everything together for a few minutes and turn off the heat. Let the soup brew slightly and serve in portioned bowls.

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To diversify your daily menu, you don’t have to make Peking duck or some foie gras. Instead of the usual so-called clear soup, you can prepare puree soup or cream soup. This dish is still rare in our diet, but it has a lot of variations.

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Cream of white bean soup

Will need:
white beans - 500 g
onion - 100 g
olive oil - 50 g
water - 500 ml
salt, spices
greenery

Soak the beans in boiled cold water in advance, then boil until tender for 30-40 minutes.
Heat olive oil in a frying pan, add finely diced onion and fry until crusty.
Add onion, salt and seasonings to the beans, boil for 5 minutes, beat with a blender until smooth.
Bring the finished soup to a boil, pour into a deep plate and garnish with herbs.

Cream of broccoli soup

Will need:
vegetable or chicken broth - 1 l
broccoli - 500 g
trout fillet - 800 g
carrots - 1 pc.
flour - 1 tbsp. l.
cream 10% - 400 ml
butter - 1 tbsp. l.
sesame - 1 tbsp. l.
cinnamon
pinch of nutmeg
pinch of paprika
pinch of marjoram
parsley
salt, pepper to taste

While the vegetable or chicken broth is cooking, you should cook the trout. Place the fillet in foil, season with cinnamon, paprika, marjoram, salt, pepper and bake in the oven for 30 minutes at 200°C.
Boil the carrots, cut into pieces, in water for 4 minutes, then add the broccoli and cook for another 6 minutes. Drain the vegetables in a colander, transfer to a saucepan, add broth, and mash with a blender until smooth. Add cinnamon, nutmeg, salt, pepper.
To prepare the sauce, melt a piece of butter in a frying pan, add a tablespoon of flour, stir and fry. Pour in cold cream and bring until thickened. Pour the finished sauce into the pan with the soup and blend until smooth. Then put the soup on the fire, heat it very much, but do not boil.
Serve with baked trout, garnish with parsley and sprinkle with sesame seeds.

Mushroom cream soup

Will need:
vegetable broth - 500 ml
champignons - 400 g
large onions - 2 pcs.
carrots - 1 pc.
celery stalk - 1 pc.
garlic - 3 cloves
thyme - 5 sprigs
white wine - 250 ml
cream 35% - 3/4 cup
chives - 4 feathers
olive oil
salt pepper

Peel the onion, cut into half rings and fry in olive oil over medium heat for 25-30 minutes.
Chop the garlic, cut the carrots into slices, and cut the celery into slices. Set aside one mushroom for decoration, cut the rest into 4-8 pieces.
Heat a heavy-bottomed saucepan over medium heat, fry the carrots and celery until soft, then add the garlic and mushrooms and simmer for 5 minutes, stirring frequently.
Pour wine into the pan, add thyme and bring to a boil. Cook for 5 minutes, then pour in the vegetable broth, add the fried onions and continue cooking the soup until the liquid has reduced by half. Salt and pepper.
Then remove the pan from the heat and grind the soup with a blender, heat the soup over the fire, pour in the cream and heat again without bringing to a boil.
Serve with champignon slices, Parmesan and chives.

Cream of asparagus soup from Le Cordon Bleu

Will need:
Bay leaf
parsley - 5 sprigs
cream 35% - 50 ml
butter - 40 g
potatoes - 1 pc.
white asparagus - 250 gr
chicken broth - 400 ml
leek - 1 stalk
thyme - 3 sprigs

Peel the asparagus from the thin skin, cut off the lower rough ends, tie the stems. Place the bunch in boiling, lightly salted water and cook, turning occasionally, for 7 minutes. Then transfer the asparagus to a bowl of ice water.
Tie several green leek leaves, stems of parsley, dried thyme and bay leaves into a bundle (bouquet garni) with cotton thread.
Cut the white part of the leek into thin rings. Peel the potatoes, chop coarsely. Cut off the tops of the asparagus and set aside, and cut the stems into small pieces.
Melt the butter in a saucepan, fry the leeks, stirring, for 3 minutes. Add pieces of asparagus stalks, pour in hot broth. Boil.
Place the potatoes and bouquet garni in the pan. Add salt and pepper and cook for 45 minutes.
Remove the bouquet garni from the pan. Pour the soup into a blender and grind until pureed. Pass through a sieve into a clean pan.
Pour cream into the soup and stir. Place the pan over high heat and let it boil. Add the reserved asparagus tips to the soup. Warm everything together for 1-2 minutes.

Cauliflower velouté with chicken

Will need:
cauliflower - 500 g
chicken fillet - 200 g
cream 20% - 100 ml
raw smoked bacon - 50 g
green peas - 80 g
garlic - 1-2 cloves
salt, black pepper
olive oil - 2 tbsp. l.

Boil the chicken fillet until tender, drain the broth, finely chop the fillet. Then boil the cauliflower. Leave a little broth (about 100 ml).
Place the cabbage and chicken fillet into a blender bowl, pour in the broth, add salt to taste, and blend until smooth.
Heat the cream without bringing it to a boil, pour it into a blender and grind again.
Chop the garlic, cut the bacon into small cubes or strips. Heat a saucepan, pour in olive oil, add bacon, brown. After 3 minutes, add garlic, cook, stirring, 2 minutes.
Add green peas to the saucepan and cook for another 2 minutes, stirring.
Pour the velouté into bowls and garnish with fried bacon and peas.

Gazpacho

Will need:
tomatoes - 450 g
onion - 1 head
cucumbers - 1 pc.
canned pepper - 1 pc.
tomato juice - 3 glasses
cilantro (coriander) - ½ cup
red wine vinegar - 0.3 cups
olive oil - ¼ cup
tabasco sauce

Scald the tomatoes with boiling water and remove the skin, then cut half into small pieces. Chop half the cucumber and onion, put everything into a food processor, add red pepper and grind until puree.
Transfer to a bowl, add tomato juice, chopped cilantro, vinegar, olive oil and a few drops of Tabasco sauce, mix well.
Remove the seeds from the remaining tomatoes and cut into small cubes. Also chop the cucumber and onion. Add everything to the soup. Season with salt and pepper and place in the refrigerator to cool.

Cold avocado and zucchini soup

Will need:
large zucchini - 1 pc.
avocado - 2 pcs.
juice of half a lemon
drinking yogurt - 1 glass
mint
ground cumin
coriander
allspice
salt
olive oil - 1 tbsp. l.

Cut the zucchini into slices 1.5 cm thick. Sprinkle with lemon juice, sprinkle with spices, mix and place in a double boiler. Cook until soft, about 10 minutes. Cool completely.
Measure out 1 cup of the liquid remaining in the steamer after cooking the zucchini, cool and place in the freezer for 1 hour.
Peel and pit the avocado, cut as desired, sprinkle with remaining lemon juice and oil, and place in a blender. Add zucchini and yogurt, beat until smooth.
Remove the stems from the mint, leave a few leaves for decoration, chop the rest and place in a blender. Pour in the cooled liquid from cooking the zucchini and beat until smooth again.
Pour the soup into chilled bowls, drizzle with olive oil, season with pepper and garnish with mint leaves. Serve immediately.

Beet cream soup

Will need:
vegetable broth - 1 l
beets - 2 pcs.
carrots - 1 pc.
potatoes - 1 pc.
onion - 1 pc.
green apple - 1 pc.
garlic - 2 cloves
kefir - 1.5 cups
low-fat sour cream - 5 tbsp. l.
Brown sugar
dill
olive oil
salt

To cook vegetable broth, you need to lightly bake in the oven a carrot cut in half, a parsley root, an onion and a leek. Place them in a saucepan, add 2-3 stalks of celery, cover with cold water. Bring to a boil over low heat, add salt, add a few peas of allspice and cook over low heat, covered, for 30 minutes to an hour.
Wrap the beets in foil and bake at 180°C until soft. Cut the potatoes into small cubes, chop the onion, grate the carrots. In a frying pan in olive oil over medium heat, fry the onion until transparent, add the carrots, stir and cook for about 5 minutes. Bring the broth to a boil, add carrots, onions and potatoes, and cook until the potatoes are done.
Peel and cut the finished beets into small cubes, add to the pan with the broth and heat for 3-5 minutes. Beat the mixture with a blender until smooth, cool to room temperature, add kefir, salt, sugar (if the beets are unsweetened).
Remove the core from the apple and grind the pulp and peel with a blender. Chop the dill and mix with applesauce and sour cream. Serve the soup at room temperature or chilled, adding 1-2 tablespoons of the apple sour cream mixture to each bowl. olive oil - 1 tbsp. l.
hot chili pepper - 1 pc.
yellow bell pepper - 1 pc.
salt pepper

Scald the tomatoes with boiling water and peel them, cut them in half, remove the seeds.
Wash and peel vegetables, except peppers. Place the diced vegetables in a saucepan along with the tomatoes, pour in 2 cups of water. Lightly salt and bring to a boil, reduce heat and simmer covered for about 30 minutes.
Wash the sweet pepper, remove seeds and membranes, cut into 1 centimeter cubes. Lightly salt and add to the pan with white bread croutons and fry everything together.
Using a blender, turn the soup into a homogeneous mass. Add finely chopped hot chili pepper. Add olive oil to the soup, salt and pepper to taste.
Pour into plates, sprinkle with basil. Serve with croutons and slices of sweet pepper.

Cream soup is a traditional European dish that has recently begun to gain popularity here. This first course option Perfect for lunch or light dinner, because it is well absorbed by the body and does not contain many calories. In addition, cream soup is an exquisite and very tasty dish worthy of the highest cuisine!

That is why "With my own hands" I have prepared 10 options for cream soups that are simply impossible not to try!

Cold spanish soup Salmorejo

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

1. 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 thoroughly 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.
2. Pour in 50 ml olive oil. Place the resulting mixture in the refrigerator for 2 hours, after covering it with cling film. Before serving, add a few slices of chopped egg and some 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 cold 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 a little longer, stirring the ingredients constantly. Rinse 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

1. Rinse 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, periodically adding broth or water.
2. 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 blend the soup with a blender to the required consistency. Pour in the cream and add finely chopped parsley. Place the pan back on the heat 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 onions
• 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 that, grind it with a blender. Add carrots and leeks, meat broth or water, salt to the pan and simmer for about 10 minutes. Serve the soup sprinkled with onions.

Cream soup with cucumber and yogurt

INGREDIENTS

• 2 large fresh cucumbers
• 800 ml vegetable or meat broth
• 3 tbsp. l. olive oil
• 1 onion
• dill
• ground black pepper
• 100 ml yogurt
• zest of one 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 few minutes, adding olive oil. Add the cucumber to the pan and simmer for a few 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 few minutes in olive oil in a saucepan. Add a little broth and stew 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 mix 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 grind 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

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 a little, remembering 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

Rinse the lentils, cover them with water and simmer 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.

You should try these soups at least once in your life to fall in love with them forever. They will conquer everyone with their taste and delicate aroma!

Instructions

Tomato cream soup

You will need:
- half a kilogram of potatoes;
- one and a half kilograms of tomatoes;
- 2-3 carrots;
- one chili pepper;
- one bell pepper;
- a head of onion;
- 50 g celery;
- 50-100 g of crackers;
- a tablespoon of olive oil;
- basil branch;
- salt pepper.

Peel the tomatoes by first scalding them with boiling water, then cut them into pieces and remove the seeds. Cut all vegetables, except peppers, into cubes, place them in a saucepan, adding tomatoes and 500 ml of water. Bring to a boil, add salt and simmer for about another half hour. Fry the bell pepper in a frying pan, after removing the seeds and cutting it into cubes. Turn the finished soup into a homogeneous mass using, add olive oil, pepper and salt to taste. Cut the chili pepper into small cubes and add to the finished mixture. Serve with croutons, chopped basil and diced roasted sweet pepper.

Beetroot soup

You will need:
- two carrots;
- two beets;
- two potatoes;
- onion head;
- one apple (preferably green);
- 2-3 cloves of garlic;
- 150 g sour cream;
- 300 g kefir;
- olive oil;
- dill;
- parsley;
- leek;
- celery;
- Brown sugar;
- salt.

Pre-cook vegetable broth from carrots, onions, leeks, celery and parsley. Grate the carrots, cut the onions and potatoes into small cubes. Bake the beets in the oven, after placing them in foil, at a temperature of about 180 degrees for 20 minutes to half an hour. Sauté the onion in olive oil, then add the carrots and simmer for another 5 minutes. Add potatoes, pre-chopped beets, onions and carrots into the prepared broth and cook until tender. Beat the finished mixture with a blender, cool and add salt, sugar to taste, and also pour in kefir. Mix the previously peeled and seeded apple, cut into pieces, with dill and sour cream and turn it into a homogeneous mixture using a blender. Serve the soup chilled, adding sour cream and applesauce to taste.

Creamy cauliflower soup

You will need:
- half a kilogram of cauliflower or broccoli;
- 150-200 g chicken fillet;
- 100 g cream;
- 100 g of green peas;
- 2-3 cloves of garlic;
- olive oil;
- salt pepper.

Cut the pre-boiled chicken fillet into small cubes. Boil the cabbage, adding salt and pepper to taste, add the fillet and blend with a blender until smooth. Pour in the cream and beat the mixture again. Chop the garlic and lightly fry it in olive oil along with the green peas. Pour the dish into bowls, adding peas and garlic as a garnish.

Potato soup

You will need:
- 5-6 pieces of potatoes;
- a couple of leek stalks;
- 150 g sour cream;
- salt pepper.

Boil pre-peeled and diced potatoes and leeks in a liter of water for half an hour. Salt and pepper the broth to taste, then blend with a blender. Add sour cream to the mixture and heat over heat for 3-5 minutes. Serve the dish after decorating it with herbs.

Cream of mushroom soup

You will need:
- half a kilogram of champignons;
- 2-3 onions;
- 2-3 carrots;
- 2-3 cloves of garlic;
- a glass of white wine;
- several sprigs of thyme;
- half a glass of cream;
- olive oil;
- pepper, salt.

Pre-cook broth from one or two carrots. Cut the onion into rings and fry it in olive oil. Chop the remaining carrots, mushrooms and garlic one by one and simmer in a saucepan over low heat, stirring constantly. Then add the wine along with the thyme and bring to a boil. Next, pour in the prepared broth, add onion, salt and pepper to taste and cook until reduced. Grind the finished soup with a blender, add cream and reheat. Serve the soup, garnishing it with herbs if desired.

Smoked fish pumpkin soup

You will need:
- half a kilogram of pumpkin;
- half a kilogram of hot smoked fish;
- 2-3 potatoes;
- 1-2 carrots;
- one onion;
- 2 tomatoes;
- a glass of cream;
- pumpkin oil;
- salt pepper.

Cut the peeled pumpkin, potatoes, onions and carrots into cubes and cook for 5-10 minutes over low heat. Remove the skins from the tomatoes, after pouring boiling water over them, cut them and remove the seeds. Next, divide the fish into two parts and remove bones. Grind one part, cut the second into pieces. Add tomatoes and chopped fish to the boiled vegetables, beat with a blender until smooth. Add the cream, beat again and put on the fire for another 3-5 minutes. Add salt and pepper to taste, a little pumpkin oil and let sit for another 5-10 minutes. Stir the finished dish, pour into plates, garnish with pieces of fish and herbs.

Cream of asparagus soup

You will need:
- half a kilogram of asparagus;
- 500 ml water;
- 2 pieces of potatoes;
- a couple of leek stalks;
- a couple of strands of saffron;
- 100 g butter;
- 2 glasses of cream;
- salt pepper.

Cut the asparagus, potatoes and washed leeks into cubes. Simmer in a saucepan over low heat, after melting the butter and leeks, then add the saffron threads and potatoes. After 10-15 minutes, pour in water and add asparagus, cook for another 10 minutes after boiling. Beat the contents of the finished soup with a blender, then pour in the cream and beat again, adding salt and pepper to taste.

Cream soup- This is a type of puree 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 prepare cream soup, the products are also pre-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 first fried in butter and then carefully diluted with liquid. Choose a recipe and prepare a delicate cream soup with a creamy taste, which is not a shame to prepare for a holiday.

There are 123 recipes in the "Cream Soup" section

Artichoke soup

Recipe for the most delicate vegetable artichoke cream soup. It's easy and quick to prepare, and the results are simply amazing. We advise you to cook enough soup so that there is enough for only one meal, and you do not have to store the leftovers in the refrigerator, as the soup will darken...

Creamy cauliflower soup

For lunch, it’s good to prepare 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 filling. However, thanks to the successful composition of the ingredients, 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 named their famous carrot soup “Crecy”. But the British traditionally 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 adored by culinary connoisseurs and fans of low-calorie dishes obsessed with losing excess weight. And it is right! Celery root soup is both tasty and healthy. Of course, you can exclude cream from the recipe by making the soup even thicker...

Cream soup with fennel

The fennel pulp is juicy and crispy, making it difficult to compare 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

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

Tomato cream soup with fish

Many housewives have a rather cool attitude towards fish as a base for soup. It seems that you can’t cook anything other than fish soup from fish broth. However, it is not. Fish goes 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 flour in butter that is well heated to a pleasant creaminess. The French often do this to give soups a velvety feel. Chanterelles are simply fried in butter...

Summer cream soup with champignons and green peas

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

Cream of 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 appeared at the French court. Creamy soup recipe...

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

Celery puree soup is not quite the usual taste, but I’m 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 replace lunch....

Puree soup from olives and olives

Puree soup made from black olives is a light soup in all respects, both in preparation and in calories. Suitable as an appetizer before the main hot course. The puree soup is served hot with pieces of garlic baguette. I poured soup from a jug for each guest...

Chickpea soup with roasted vegetables

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

Pumpkin cream soup with honey and thyme

Pumpkin cream soup with honey and thyme For the soup, we chose the Butternut variety of pumpkin, which has 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 give the soup...