681 cream soup recipes

French-style cream of pea soup pureed with rice, enriched with egg yolks and heavy cream, and garnished with wilted lettuce. An elegant, velvety potage ready in 30 minutes.

Aunt Eloise's borscht simmers ruby beets, potatoes, cabbage, tomatoes and sorrel into a tangy Eastern European soup served hot or cold with a swirl of sour cream.

Creamy vegan mushroom bean soup purées navy beans with potato, white mushrooms, and shiitake for a velvety dairy-free bowl. Big earthy flavor, no cream needed.

Quick Tex-Mex corn soup with creamed corn, whole kernels, red bell pepper, and red pepper flakes in chicken broth. Ready in 20 minutes with pantry staples.

Potage bonne femme: a classic French vegetable soup with leeks, potatoes, carrots, and onions sauteed in butter and simmered in chicken stock. Creamy without cream.

Slow-simmered Brazilian black bean soup with cumin, coriander, orange juice, and a splash of dry sherry. Partially pureed for velvety thickness and topped with a cool dollop of sour cream.

Tomato cheese soup made with oven-roasted tomatoes, sauteed mushrooms, fresh herbs, and cream cheese stirred in for a velvety, rich finish.

Mushroom and celery root soup with dried and fresh mushrooms, pear, Spanish onion, and a touch of cream pureed into a thick, earthy bisque. Freezes for up to 3 months. Despite the title, this is a rich pureed soup, not a salad.

Low-calorie broccoli soup blended smooth with carrots, celery, and herbs, studded with whole broccoli buds and elbow macaroni. Creamy comfort without the cream.

Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.

Annie Mae Jones' ham and white bean soup, a simple old-fashioned recipe that uses a leftover ham bone, white beans, and a few aromatics. Thickened with mashed beans the traditional way, no roux or cream required.

Ham and corn chowder with creamed corn, cheddar cheese, and milk heated low and slow. A thick, no-fuss soup that uses leftover ham and pantry staples.

Roasted corn soup with oven-roasted cobs, garlic, potato, red capsicum, and cream. Smoky, sweet, and velvety with whole kernels stirred through for texture.

Chilled raspberry soup simmered with Burgundy wine and cinnamon sticks, strained smooth, and served cold with a swirl of cream. An elegant summer starter.

Festive vegetable bake from the microwave with broccoli, cream of broccoli soup, and crunchy french fried onions on top. The classic green bean casserole spirit, ready in under 25 minutes.

Creamy pinto bean soup pureed smooth with chile, onion, and light cream, garnished with toasted pine nuts, cilantro, and chives. From-scratch beans cooked until velvety.