creamy soup recipes

There is no need for the can with this easy Cream of Mushroom Soup from Delish.com. 

Cream of Mushroom Soup

butter

8-oz. packages cremini mushrooms, sliced

c. sliced shitaake mushrooms

shallot, minced

garlic cloves,

thyme

vegetable stock

heavy cream

kosher salt

black pepper

This was good but we thought a bit too watery for cream of mushroom soup. I also had a problem using an immersion blender in the large pot recommended because there simply wasn't enough soup to use it. I put it in a smaller saucepan, but it still was too large and I ended up making a mess all over the stove. If I make it again, I'll put it in a blender.

First time vegan dish, unbelievably delicious although I would’ve  Added more then a cup of mushrooms at the end, love mushrooms!!

Tastes excellent.  This was a simple to make recipe and a well needed break from just eating meat!

Such a quick recipe to throw together.  I ended up using beef rather than vegetable stock for a meatier flavor.  Still tastes great.  May add a splash of red wine next time.

Followed the recipe exactly, but the soup was not very flavorsome at all. Seems like way too much vegetable stock for the amount of mushrooms, shallot and garlic

This creamy cauliflower leek soup is so quick and easy to make, you can whip up any night of the week! It's the perfect light soup if you want to have this as a first course, and leftovers are perfect for lunch.

Cauliflower Leek Soup

unsalted butter

tbsp all purpose flour (use ap gluten-free flour

chicken

leeks (about 3 or 4 dark green stems removed)

cauliflower (chopped (about 1 1/2 lbs florets))

kosher salt and fresh pepper

toppings: crumbled bacon, cheddar, scallions (extra)

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains.

Coarsely chop them when washed.

In a medium soup pot, melt butter and add flour on low flame.

Using a wooden spoon, stir and cook 1 to 2 minutes.

Add broth, leeks, and cauliflower and bring to a boil.

Cover and simmer on low for about 20 minutes, until cauliflower is soft.

Using an immersion blender, blend the soup until smooth adjusting the salt and pepper to taste.

Serve immediately.

With all the flavors of traditional chicken alfredo, this Chicken Alfredo Tortellini Soup is rich, creamy, and amazing. It&#39;s an easy, ultra-comforting soup, perfect for enjoying on chilly winter evenings!

Chicken Alfredo Tortellini Soup

sweet onion (, diced)

carrot

broccoli florets

garlic (, minced)

garlic powder

Italian seasoning

salt table salt))

red pepper flakes

all-purpose flour

chicken stock

refrigerated cheese tortellini

Parmigiano-Reggiano cheese

In a large pot over medium-high heat, melt the butter; add in the onion, carrots, and broccoli; saute, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, about 20 seconds. Stir in the garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes.

Reduce heat to medium-low and add in the flour; whisk until dissolved and cooked off.

Very gradually add in the heavy cream, whisking constantly until no lumps or flour remain, then whisk in the chicken broth.

Increase heat and bring to a gentle simmer, whisking occasionally until the soup thickens, 5-8 minutes.

Add in the tortellini and cook until al dente, 5-7 minutes. Remove pot from the heat.

Stir in the cheese until melted. Then stir in the cooked chicken.

Taste and adjust seasoning, if necessary.

Ladle into bowls with a sprinkle of freshly shaved Parmesan and serve with dutch oven bread, if desired, and enjoy!

This Chile Relleno Soup takes the ingredients and flavors of traditional chile relleno and converts it into a fantastic rich, thick and cheesy soup. Added chicken turns it into a complete meal that is totally irresistible!

Chile Relleno Soup

poblano peppers ((also labeled Pasilla peppers, depending on location))

olive oil

cumin

chicken broth

salt

pepper

chicken breast

cream cheese

cheddar cheese (, divided)

shredded pepper jack cheese

cilantro (, for garnish)

Clean and dry the poblano peppers, then roast them until the skin has blackened/charred and blistered. (You can do this by either placing the peppers on a foil-lined cookie sheet a few inches under the broiler set to high, flipping once. Or setting them over an open flame on a gas burner, turning on all sides. It will take about 10 minutes.)

Transfer peppers to a plastic bag and seal to trap in the steam. Let cool, then rub off as much of the skin as possible either with your fingers or a pairing knife. Cut off the stem, then slice in half to remove and discard the seeds. Very finely chop up the peppers and set aside (or transfer to a food processor and give them a few quick pulses.)

In a medium pot, warm the butter and olive oil over medium heat. Add in the onion and saute, stirring frequently, until softened, about 3 minutes. Add in the garlic and cumin and cook until fragrant, about 20 seconds. Stir in the chopped poblanos.

Pour in the chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a very gentle simmer.

Stir in the cooked, chopped chicken.

Add in the cream cheese and 2 cups of the cheddar cheese; whisk until melted and smooth.

Divide into 6 bowls and sprinkle each with the remaining 1/4 cup cheddar cheese and the pepper jack cheese. Set under the broiler until melted and golden (watch it carefully so it doesn&#039;t burn.)

Garnish with just a bit of fresh chopped cilantro and enjoy!

When life gives you carrots, make vegan carrot soup! Vegan carrot soup is a melody of savory roasted vegetables and cashews for a melt-in-your-mouth creamy soup.

Vegan Roasted Carrot Soup

carrots ((about 6 carrots) peeled and coarsely chopped)

garlic (minced)

celery (chopped)

red onion (about 1/2 cup chopped)

raw cashews

red bell pepper (chopped)

Tablespoons Soy sauce (or Tamari)

Dijon Mustard

Tablespoons fresh dill (chopped)

sea salt

organic vegetable broth

dill (chopped)

parsley (chopped)

Pre-heat the oven to 400 degrees.

Chop all vegetables (ingredients 1-6) and put them in a large bowl with cashews.

In a small bowl or measuring cup, add dijon mustard, soy (tamari), dill, and seasonings.

Whisk together and pour over raw vegetables.

Stir the dijon/soy mixture into the vegetables.

Then, pour the coated vegetables into a casserole pan, and cover.

DO NOT ADD THE VEGETABLE BROTH.

Bake (roast) for 1 hour.

Remove from the oven, and remove the cover.

Let cool completely.

Add cooled roasted vegetables/cashews to a high-speed blender and add 4 cups of the vegetable broth. Or, blend in small batches; 1 cup roasted vegetables and 1 cup vegetable broth at a time.

Blend until smooth.

Transfer to a soup pot, and add the additional 2 cups of vegetable broth.

Heat on medium-low until hot and ready to serve.

Garnish with grated carrots, parsley, and dill.

I regret taking no photos of this one! This was VERY satisfying and just feel good eating it. I only added some spinach at the end. It was DIVINE! So simple and so good. &lt;3 Thanks, Kathy!

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Cream of Mushroom Soup

Cauliflower Leek Soup

Chicken Alfredo Tortellini Soup

Chile Relleno Soup

Vegan Roasted Carrot Soup

Top 5 creamy soup recipes recipes from across the web

The most viewed creamy soup recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cream of Mushroom Soup

Cauliflower Leek Soup

Chicken Alfredo Tortellini Soup

Chile Relleno Soup

Vegan Roasted Carrot Soup

The most viewed creamy soup recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine