blended soup

This Creamy Mushroom Soup will warm you up with the savory flavors of vegetables blended with decadent cream cheese.

Creamy Mushroom Soup

butter

mushrooms

onion, chopped

celery,

potatoes

water

(14-1/2 oz.) vegetable broth

pepper

(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

parsley

Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping

Lentil & Bacon Soup

olive oil

onion,diced

pancetta cubes

carrot(about 120 grams), finely diced

tsp cumin

turmeric

garlic cloves,finely chopped

chilli,sliced

stock cubes

red lentils,rinsed

Lentil & bacon soup

Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.

Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.

Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.

Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don’t need to add any oil as plenty will run from the pancetta.

Serve the soup with a sprinkle of crispy lardons on top.

A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics

Thai chicken and sweet potato soup

garlic cloves, chopped

red chilli, deseeded and chopped

2cm chunk root ginger, chopped

lemongrass, bashed

tbsp red Thai curry paste

chicken stock (made with 2 stock cubes)

coconut cream

sweet potato, peeled and roughly chopped

chicken breasts, sliced

lime, juice only

tsp sugar

fish sauce

crusty bread, to serve (optional)

Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.

Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.

Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.

There's something restorative and satisfying about a homemade chicken soup

Creamy chicken soup

1kg pack free-range chicken thigh,

dry white wine

onions,

celery sticks,

leeks, quartered

thyme, leaves

bay leaves

½ tsp ground white pepper (optional)

plain flour

pot double cream

Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.

Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.

Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.

Deliciously creamy and soothing fall soup recipe that uses seasonal ingredients.

Butternut Squash Carrot Soup

butternut squash (small, sliced in half and seeded)

carrots (large,

vine ripe tomatoes (halved)

yellow onion (roughly chopped)

garlic (top sliced off)

½ inch ginger (optional, minced)

vegetable broth (or water)

salt and pepper (to taste, generously)

milk

Red pepper flakes

herbs

Olive oil

Preheat the oven to 400F. 

On a sheet pan, lay out all listed ingredients apart from the vegetable broth. Sprinkle it with salt and pepper. 

Place in the preheated oven, and roast for 40 minutes, until the squash is soft.

When safe to handle, carefully transfer the contents of the sheet pan to a high speed blender, along with two cups of vegetable broth of water. Combine until a smooth soup is formed. 

Pour into bowls, and garnish with coconut milk, red pepper flakes and olive oil, as desired.

Delicious, hearty fall soup with warm spices and coconut milk.

Sweet Potato Cauliflower Soup

cauliflower (small,

potato

red bell pepper (whole)

shallots (peeled)

curry powder

paprika

salt and pepper (adjust

oz coconut milk (one can)

vegetable broth (add more as needed)

Parsley

cauliflower (reserved before blending)

Preheat the oven to 400F.

On a sheet pan, lay out the cauliflower, sweet potato, bell peppers, garlic, and shallots until evenly dispersed. Roast the bell peppers whole with the stems intact. Drizzle with the olive oil, then coat the cauliflower with the curry powder, paprika and cumin. Sprinkle all of the vegetables with salt and pepper. 

Roast for 35 to 40 minutes, until the sweet potato and cauliflower is soft.

When safe to handle, transfer the cauliflower, sweet potato and shallots to the blender. You can set aside 1/4 of the roasted cauliflower as a soup topper. 

Remove the stems from the bell peppers, and add to the blender. Squeeze out the garlic cloves into the blender and discard the skins. 

Add the can of coconut milk and vegetable broth. Blend until you achieve a smooth, silky soup. You can add more vegetable broth as needed to achieve your desired consistency. Taste, and add more salt and pepper as desired. 

Reheat if needed and serve immediately with some of the roasted cauliflower and parsley on top. Store in a sealed container in the fridge for up to four days. 

Top 6 blended soup recipes from across the web

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Top Tags

Creamy Mushroom Soup

Lentil & Bacon Soup

Thai chicken and sweet potato soup

Creamy chicken soup

Butternut Squash Carrot Soup

Sweet Potato Cauliflower Soup

Top 6 blended soup recipes from across the web

The most viewed blended soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Mushroom Soup

Lentil & Bacon Soup

Thai chicken and sweet potato soup

Creamy chicken soup

Butternut Squash Carrot Soup

Sweet Potato Cauliflower Soup

The most viewed blended soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine