Recipes for thick creamy soups 8 times differently: food that fills you up and tastes great

Creamy soups are the perfect meal for cold evenings

They are beautifully soft and at the same time rich.

They will warm you up and fill you with vitamins.

Get your hand blender ready and check out recipes you’ll love

Pumpkin soup

Pumpkin soup is becoming more and more popular and it’s no wonder – it’s soft, dense, filling, warm and has a beautiful color. In short, it goes well with autumn.

INGREDIENTS

• 2 tablespoons of olive oil
• 2 onions, peeled and finely chopped
• 1 kg Hokkaido pumpkin, peeled and diced
• 700 ml of vegetable broth
• 150 g of cooking cream
• salt
• pepper
• 2 tablespoons of pumpkin seeds

METHOD

• Heat the oil in a pot and fry the onion until golden
• Add pumpkin pieces and fry for 5-10 minutes
• Pour in the broth, salt, pepper, bring to a boil and cook for 15 minutes until the pumpkin is completely soft
• Add the cream and cook lightly
• Remove from the heat and blend the soup with an immersion blender
• Serve the soup sprinkled with dry pan-roasted pumpkin seeds

Cream of mushroom soup

Mushroom cream is a timeless classic. A soup that you can easily prepare at any time of the year.

INGREDIENTS

1. 2 tablespoons of butter
2. 400 g of fresh mushrooms
3. 1 onion
4. 2 tablespoons of flour
5. salt
6. pepper
7. 700 ml of chicken stock
8. 100 ml cooking cream
9. thyme

METHOD

• Clean the champignons, cut one into slices and put them aside, cut the others into small pieces.
• Heat the oil in a saucepan and fry the onion in it
• Add pieces of mushrooms, salt, add a pinch of thyme and simmer until they soften and release water
• Dust with flour, fry for a few minutes and cover with broth
• Bring to a boil and simmer for 15 minutes
• Add cream and boil
• Remove from the heat and blend with a stick blender
• Season with salt and pepper
• Fry the mushroom slices in butter until golden
• Serve the soup garnished with fresh thyme and mushroom slices

Pea cream

Creamy pea soup is prepared from frozen peas and its freshness breathes not only in taste but also in color

INGREDIENTS

• 2 tablespoons of olive oil
• 1 onion
• 400 g of frozen peas
• 2 cloves of garlic
• 1 liter of vegetable broth
• 1 tablespoon of lemon juice
• salt
• pepper

METHOD

• Heat the oil in a medium saucepan and fry the finely chopped onion
• Add peas, chopped garlic and fry briefly
• Pour in the stock, bring to a boil and simmer for 15 minutes over a low heat
• Set aside and blend with a stick blender until smooth
• Salt and pepper to taste
• Serve with croutons, fresh basil or chives

Creamy meat soup with vegetables

Do you love meat and don’t want to give it up in any dish?

For this case, we have prepared a recipe for beef soup.

INGREDIENTS

• 1 kg of front beef
• 1-2 medium sized onions
• 100 g of celery
• 1 large parsley
• 5-6 potatoes
• 2-3 carrots
• 2-3 zucchini
• 1 cup (200 ml) 12% cooking cream
• Lemon juice
• Salt and pepper to taste
• 4 balls of black pepper
• 2 liters of water

METHOD

1. Wash the beef, put it in a pot and cover it with cold water.
2. Bring to a boil, scoop the foam from the precipitated meat proteins on the surface with a spoon and remove it from the soup.
3. Add root vegetables, salt and add whole peppercorns.
4. Cook slowly with the lid on at a low temperature for about 2 hours from the boiling time.
5. Add potatoes, carrots, celery and onions to the broth and cook for another 20 minutes.
6. Strain the soup
7. Remove the meat from the sieve and cut it into smaller cubes.
8. Blend the potatoes, carrots, zucchini with a stick blender.
9. Put the meat and mixed vegetables back into the broth and stir
10. Add the cooking cream and cook for a few minutes
11. Season with lemon juice, salt and pepper.

Our tip: Leave the honest broth to cook overnight. A slow cooker will do. It will be beautifully drawn! Do you want to know more about slow cookers ? Read the review!

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leek soup

Leeks are an excellent source of vitamins A, C and K and a range of minerals including iron. However, it does not appear very often in our menu. Change it up with leek soup. It is quick, simple and excellent.

INGREDIENTS

• 2 tablespoons of butter
• 2 medium leeks, chopped, white and light green parts only
• 2 medium potatoes, peeled and sliced
• 1 onion
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1.5 liters of chicken broth
• 1 cup (200 ml) 12% cooking cream
• 2 tablespoons finely chopped fresh chives

METHOD

1. Heat the butter in a saucepan, add the chopped onion and fry
2. When the onions become translucent, add the chopped leek and fry lightly
3. Pour over the chicken stock and add the diced potatoes
4. Salt and pepper
5. Cook on low heat for about 20 minutes until the potatoes are tender.
6. Blend the soup with a stick blender.
7. Add the cooking cream and simmer for a few minutes.
8. Season with salt and pepper as needed.
9. Garnish with chives before serving.

broccoli soup

Broccoli is not often one of the most popular vegetables. But it is absolutely perfect in a creamy soup. Try it!

INGREDIENTS

• 1 teaspoon of butter
• 1 medium onion
• 1.5 l of vegetable broth
• 1 large broccoli
• 0.5 l of milk
• 200 g of cheddar cheese
• 1 tablespoon dijon mustard
• 1 teaspoon of salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper

METHOD

1. Melt the butter in a pot, add the chopped onion, sauté
2. When the onions become translucent, pour in the vegetable stock.
3. Add broccoli cut into smaller pieces to the broth.
4. Salt, pepper and add mustard.
5. Cover with milk and cook on a low flame until the broccoli is completely soft.
6. Blend the soup with a stick blender.
7. Add the grated cheese and mix well.
8. Season with salt and pepper as needed.
9. You can serve the soup with croutons.

Cauliflower cream soup

A beautifully soft, creamy soup, ideal for warming up.

Finally, you can add a few finely torn cauliflower florets baked in the oven to make it special.

INGREDIENTS

• 1 tablespoon of olive oil
• 2 onions – peeled and chopped
• 1 piece of cauliflower, torn into florets and chopped into larger pieces
• 1 liter of vegetable or chicken broth
• 200 ml of cooking cream
• 150 g of grated cheddar cheese
• salt
• dried garlic
• pepper
• nutmeg

METHOD

1. Heat the oil in a large pan and let the onions foam in it
2. Add the cauliflower, sprinkle with salt and dried garlic and fry briefly
3. Pour in the stock, bring to a boil and cook for 20 minutes
4. Remove from the stove and blend the soup with an immersion blender
5. Cover the soup with grated cheese and cover with cream
6. Heat over low heat until the cheese melts
7. Season with salt, pepper and nutmeg
8. Serve sprinkled with chives

Creamy roasted garlic soup

Do you want to try something less traditional? Then roasted garlic soup is just right for you.

INGREDIENTS

• 4-5 cloves of garlic
• 4 tablespoons of butter
• salt and freshly ground black pepper, to taste
• 2 spoons of honey
• 3 large onions, chopped
• 3 large potatoes, diced
• 1 sprig of thyme
• 1 bay leaf
• 750 ml chicken stock
• 500 ml 35% whipping cream (can be replaced with 12% cooking cream)

METHOD

1. Heat the oven to 180°C and cut the heads of garlic in half lengthwise
2. Remove 5 cloves of garlic and cut them into slices
3. Add 2 spoons of melted butter with honey to a baking dish or baking tray, place both the sliced garlic cloves and the slices on it
4. Salt and pepper.
5. Roast for 15 to 20 minutes or until the garlic is soft and golden brown.
6. Remove the sliced garlic from the oven after just five minutes
7. Dice the onion and fry in the remaining butter.
8. Add the stock, half the cream, potatoes, thyme and bay leaf.
9. Let it cook for about 20 minutes until the potatoes are soft.
10. After cooking, remove the thyme and bay leaf from the soup.
11. Remove the garlic from the oven and peel it from the skin.
12. Put the roasted garlic into the soup piece by piece and blend it with a hand blender until smooth
13. Pour the remaining cream over the soup, boil and season with salt and pepper.
14. Decorate the finished soup on a plate with sliced garlic.

Why eat vegetable creams

They are quick to make and cheap.

You can use what you currently have at home in them.

They are very rich in fiber, which satiates and supports the proper functioning of the intestines.

They contain a lot of minerals, vitamins and nutrients

Pumpkin is rich in vitamin A, E and potassium, which helps maintain normal blood pressure values

Eating cauliflower reduces the likelihood of inflammatory diseases, reduces the risk of cancer, heart disease and brain disorders.

Cauliflower contains vitamins C, K, E and B vitamins

Broccoli has very high levels of vitamin C, carotenoids and helps prevent lung cancer

Garlic strengthens immunity, it is one of the natural antibiotics. It contains magnesium, potassium, calcium, selenium, sodium and vitamins C, B and D. It supports digestion and protects against the risk of cancer.