A cream soup is not only an ideal dish on cold and gloomy days. The deliciously fragrant soups are good for the mind and stomach and are very easy to make. In today's article you will find great cream soup recipes that are delicious, easy and quick to prepare. Traditional soup recipes and great, sometimes unusual flavor combinations are available for you to choose from here. Here are our recipe suggestions and probably your new favorite soup.
Vegan broccoli cream soup without cream
Our first choice for a tasty cream soup was an absolutely delicious and simple dish. This cream of broccoli soup recipe contains lots of foods thatsupport digestion, lower cholesterol and minimize inflammation. In addition to all the health benefits this delicious detox soup offers you, you will also be rewarded with a creamy and balanced flavor combination.
Ingredients for 4 servings:
1 Tbsp Coconut milk
1 red onion, finely diced
2 cloves of garlic, finely chopped
1/2 tsp cayenne pepper
1/2 tsp sea salt
1.25 liters of homemade vegetable broth or water
2 x broccoli, washed and florets removed from the stem
120 g Spinat
Juice of 1/2 lemon
1 avocado, pitted
optional: cooked chickpeas or quinoa
In a medium saucepan, warm the coconut oil over medium heat. Add red onion and garlic and sauté until translucent, about 5 minutes. Add cayenne pepper and stir for another minute. Add water and sea salt to the pot and bring to a boil. Reduce heat and add the broccoli florets, cook for 5-10 minutes. Turn off the heat, stir in the lemon juice and spinach. Let the soup cool for 5 to 10 minutes and puree until smooth. Finally add the avocado. Divide into bowls and serve garnished with chickpeas.
Below we would like to offer you a simple recipe for a rich, vegan and gluten-free cream soup with broccoli. Garnished with crispy fried shallots, this soup is the ideal onehealthy and filling appetizer.
Ingredients for 4 servings:
2 tbsp olive oil
1/2 large onion, chopped
2 tablespoons Paleo baking flour (alternatively: arrowroot starch or gluten-free flour)
700 ml vegetable broth
5 cups broccoli florets
1/2 tsp cumin
1/4 TL Thymian
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp ground black pepper
120 g almond milk
For the shallots:
1 tbsp olive oil
1 large shallot, thinly sliced
In a large Dutch oven, heat olive oil over medium heat. Sauté onions for 3-5 minutes. Add flour, stir and fry for another minute. Add vegetable broth and bring to a boil. Add broccoli, cumin, thyme, nutmeg, salt and pepper and cook over low to medium heat for about 35-40 minutes. Remove the broccoli soup from the heat and puree it with a hand blender. Pour in almond milk and mix until smooth. Season with a little salt and pepper. Heat olive oil in a small skillet, add shallots and sauté over medium heat until golden brown and crispy, 3 to 5 minutes. Drain shallots on a paper towel. Garnish with the crispy shallots and serve hot.
Mediterranean cream soup with broccoli and zucchini
Great cream soup recipes don't necessarily have to be complicated or time-consuming. Below we would like to offer you the ultimate recipe for a delicious soup that combines the different flavors into a unique dish. The broccoli zucchini soup can be frozen so you always have a healthy and nutritious dish on hand in the freezer.
Ingredients for 4 servings:
2 tbsp olive oil
2 cloves of garlic, finely chopped
500 g zucchini, diced
1 broccoli, coarsely chopped
300 ml hot vegetable broth
1/4 bunch of basil leaves
1 small handful of parsley, chopped
50 g freshly grated Parmesan + for garnish
Salt and pepper to taste
Heat oil in a pan over medium heat. Simmer the garlic, broccoli and zucchini for 5-10 minutes until the vegetables are tender. Don't let the garlic burn. Add vegetable broth and simmer for 8 minutes. Pot not covered. The vegetables should be soft but still retain their fresh, light green color. Place all ingredients, salt, pepper, parmesan and basil in a food processor and mix until smooth. Alternatively, you can use a hand blender and a large heatproof bowl. To serve, pour the soup into a bowl and season with salt and freshly ground pepper to taste and top with chopped parsley leaves.
Cream soup recipes – Homemade alloyed vegetable soup
If you are looking for vegetarian recipe ideas or want to enjoy an incredibly light and delicious dish, then this alloyed soup with many healthy vegetables is highly recommended.
Ingredients for 5-6 servings:
2 THE BUTTER
1 tbsp olive oil
½ cup chopped onion
½ cup chopped celery
1 cup chopped carrots
1 tbsp minced garlic
1 cup chopped green beans
1 cup sliced mushrooms
1 cup broccoli florets
1 cup corn kernels
1 teaspoon dried thyme
1 teaspoon dried oregano
3 EL MEHL
960 ml whole milk
Salt and pepper to taste
Heat butter and olive oil in a Dutch oven and add onions, celery and carrots. Let simmer for a few minutes. Add the garlic, beans, mushrooms, broccoli and corn and sauté for 2-3 minutes. Stir in the thyme and oregano and add the flour. Cook everything for a few more minutes. Slowly add the whole milk, stirring constantly, and bring to a boil. Then reduce the heat. Season with salt and pepper. Cook soup until it thickens. If you want to thin it out, stir in a little more milk or water. Serve vegetable soup hot.
Noble soups for gourmets – autumnal celeriac and apple soup with chanterelles
Next we would like to give you a delicious recipe for oneexquisite and autumnal cream soupwith celery and apple, which is very quick to make. Garnished with chestnuts and fresh wild mushrooms and served with crispy cheesy toast, this dish is an ideal main course.
Ingredients for 6 servings:
1-2 tbsp olive oil
3 shallots or one medium-sized onion, peeled and chopped
1.2 kg tuber series, peeled and cut into large pieces
1 apple, peeled, cored and roughly chopped
2 sprigs fresh thyme + additional for garnish
Around ¼ nutmeg, grated
1 Lorbeerblatt
1 liter vegetable or chicken broth
2 THE Vollkornsenf
Piece of butter
100 g chanterelles or other fresh wild mushrooms, cleaned
50g vacuum packed chestnuts, quartered
50 g Gruyère cheese, grated
6 sourdough bread slices
2-3 EL Stage
Sea salt and freshly ground pepper
Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and fry until translucent. Add the celeriac, apple, thyme leaves, grated nutmeg and bay leaf. Stir in vegetables or chicken broth and bring to the boil. Cover the pan with a lid and simmer for 30 minutes. Let the soup cool slightly and process it in a food processor to a homogeneous mass or puree it with a hand blender. Pour the soup through a sieve. Stir in the mustard and season the cream soup to taste. Add some butter to the pan and fry the mushrooms over high heat until the moisture evaporates. Add chestnuts for the last 30 seconds. Then place the chanterelles and chestnuts on a plate lined with crepe paper. Sprinkle the bread slices with grated cheese and grill for 5-7 minutes. Ladle the cream soup with chanterelles into bowls. Scoop some of the chestnut and mushroom filling, add a few drops of cream and sprinkle with thyme. Serve the soup with the cheese toast.
Cream of potato soup recipe
Whether as a hearty starter or as a filling lunch dish, cream of potato soup is always a good and soothing recipe idea. Variations on the traditional potato soup are a dime a dozen. We have selected a wonderful fennel and potato soup for you, which is particularly smooth thanks to the use of butter. The fennel seeds and cream give the soup a special flavor.
Ingredients for 4 servings:
1 tbsp olive oil
43 g unsalted butter
280 g fennel (1-2 bulbs), coarsely chopped
120g yellow onion, coarsely chopped
1/2 stalk celery, roughly chopped
2 cloves of garlic, finely chopped
1 teaspoon fennel seeds, crushed
200 g potatoes, peeled and diced
790 ml vegetable broth
120 ml Sahne
Sea salt and freshly ground black pepper
Prise Anissamen (optional)
In a large pot over medium heat, heat 1 tablespoon olive oil and 2 tablespoons butter. Add fennel, onion, celery, garlic, anise seeds and fennel seeds. Cook the vegetables for about 7 to 9 minutes, stirring occasionally. Stir in the potatoes and the remaining 1 tablespoon butter and cook until the potatoes turn golden brown. Slowly pour in the broth and bring everything to the boil. Reduce the heat and cook the potatoes for another 10 to 15 minutes. Stir in cream, cover, and continue cooking until vegetables are fully cooked, about 5 minutes more. Puree the soup with a hand blender. Season with salt. If the soup seems too thick, add some broth. Serve the soup hot with a drizzle of olive oil, a pinch of salt and black pepper.
Prepare festive starter soups – cold avocado soup
Are you looking for elegant cream soup recipes that you can prepare for a festive occasion? As an alternative to the classic tomato gazpacho, we would like to present you a cold, spicy avocado soup that is the ideal starter to your summer menu. If desired, the cold soup is served with fiery, crunchy chili peppers and topped with crab meat. Here are the ingredients for 4 servings:
3 large avocados, halved, pitted and peeled
480 ml vegetable stock, preferably homemade
60 ml fresh lime juice
120g Stage
Salt
Rapeseed oil, for frying
4 medium Serrano chili peppers, cut crosswise with seeds
230 g crab meat
Sour cream and coriander for garnish
Puree the avocados, broth, 1 cup of water and the lime juice until smooth. Add the cream little by little. Pour the mixture through a fine sieve into a large bowl and season with salt. Cover and chill in the refrigerator for at least 1 hour. Meanwhile, in a medium pot, heat vegetable oil and stir-fry the chilies until lightly browned and crispy. Drain chiles on a paper towel. In a medium bowl, gently toss crabmeat with remaining 1 tablespoon lime juice. Garnish the soup with crispy serranos, crab meat, and cilantro.
Garlic cream soup
If you want to ditch the traditional dishes this time, then many unusual soups offer you this opportunity. When it comes to cream soup recipes,a garlic soupcertainly not the first thing you think of. This pureed vegetable soup impresses with a delicious mixture of roasted garlic, almonds and breadcrumbs.
Ingredients for 6 servings:
6 heads of garlic
2 medium onions, halved and thinly sliced
60 g almonds, preferably blanched and roasted
45g breadcrumbs
240 ml unsweetened almond milk drink
1.4 l chicken or vegetable broth
3 tbsp olive oil
Salt and pepper
Croutons and/or chopped parsley for garnish
Preheat oven to 180 degrees. Halve the garlic cloves and place them cut side down on a greased baking tray sprinkled with salt and pepper. Pour 1 tablespoon olive oil over the garlic and roast for about 20 minutes or until it can be easily squeezed out of the skin. Spread the breadcrumbs on a baking sheet and bake in the oven for about 10 minutes until golden brown. Heat the remaining 2 tablespoons of oil in a pan over medium heat and fry the onions until translucent. Reduce heat and sauté for a while. Then season with salt and pepper. Place the almonds and toasted breadcrumbs in the food processor or a spice mill and process until fine. Pour mixture into a mixing bowl. Add the steamed onions and garlic to the food processor and puree until creamy. Bring broth and almond milk to a boil in a large pot. Add 2 cups of the hot liquid to the blender along with the almonds, bread and onion-garlic puree and blend until smooth. Add the pureed mixture to the remaining broth in the pot. Season with salt and pepper. Serve the soup garnished with croutons and/or parsley.
