When you're craving a creamy, luxurious bowl of soup to soothe away the rough edges of your day, give these warm and welcoming smooth soups a try. They're cozy enough for family meals but nice enough to serve to guests. Many of these soups are pureed using a blender or food processor for a smooth and creamy texture, so you don't even have to chew.
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Best Cream Of Broccoli Soup
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Even if you're not fond of broccoli, this smooth and flavorful soup is sure to satisfy.
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Chef John's Creamy Mushroom Soup
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"This is one of my favorite soups of all time. It is so easy," says Chef John. "The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom."
Chef John's Best Mushroom Recipes for Comforting Dinners
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Curried Cream of Cauliflower Soup
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Curry powder, cayenne pepper, and turmeric add rich, earthy flavor to this creamy cauliflower soup.
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Roasted Red Bell Pepper Soup
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This creamy soup contains no cream — it gets its texture from pureed cannellini beans. Reviewer ADH says, "One of my new favorites. I use a jar of roasted red peppers sometimes for speed instead of roasting them myself."
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Roasted Beet and Potato Soup
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Beets give this soup phenomenal color, and potatoes add smooth, creamy texture and help to balance out the flavors: "This didn't taste heavily of beets to me, but nice, balanced, creamy and lightly sweet," says reviewer Rachel Ruiz.
This recipe uses potatoes rather than cream for thickening to cut down on fat.
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Tomato Bisque
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Tomato bisque is like tomato soup but richer and creamier. Chef John says, "You don't need a whole basket of vine-ripened tomatoes to make a delicious tomato bisque. We're going to use canned tomatoes. Rice makes this soup silky, not starchy."
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Cream of Artichoke Soup I
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Recipe creator MARBALET says this soup is like a cross between cream of chicken and artichoke soup.
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Butternut and Apple Harvest Soup
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A medley of autumn and winter produce, including leeks, butternut squash, carrots, and apples, make up this seasonal soup that's comfort in a bowl.
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Beer Cheese Soup VI
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What do you get when you combine vegetables, chicken broth, Cheddar cheese, and a whole can of beer? Beer cheese soup! Use an immersion blender or food processor to puree the mixture for a smooth and creamy texture.
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Potato Leek Soup (Vichyssoise)
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Here's a soup that transcends seasons: When served hot this soup goes by the name of potato leek soup, but when served cold it's known as vichyssoise.
Reviewers suggest roasting the squash first, then you can just scoop out the cooked flesh rather than peel the squash beforehand.
How to Choose, Peel, Cut, and Cook Butternut Squash
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Cream of Fresh Asparagus Soup II
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You'll want to make this springtime soup when asparagus is at its peak. Serve with a crusty bread for dipping.
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Creamy Sweet Potato With Ginger Soup
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Warm spices such as ginger and nutmeg are the perfect complement to sweet potatoes in this soup. It would make a great first course at a holiday dinner.
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Curry Pumpkin Soup
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Pumpkin shows off its savory side in this soup that features curry powder for an earthy flavor.
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Low-Fat Cream of Celery Soup
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This low-fat cream soup is a great way to use up extra celery before it goes bad.
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Chestnut Soup
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Roasted chestnuts make up the base for this holiday-appropriate dish. Reviewer lz says, "I use this recipe every Thanksgiving and it's become a family favorite."
How to Roast and Peel Chestnuts At Home
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Roasted Carrot and Tahini Soup
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"A little sweet, a little creamy, a little nutty. Combine that with a variety of spices and you have a flavorful carrot soup!" says recipe creator and Allrecipes Allstar France C. "Garnish with shelled pumpkin seeds if desired."
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Crema de Calabazines
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"I learned this excellent cream of zucchini soup recipe while living in Spain from a 75-year old woman in Madrid," says recipe creator Rebecca. "It's excellent, easy, low-fat, and cheap, as well as a wonderful comfort food."
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Delicata Creamy Squash Soup
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This lesser-known squash is sometimes known as "sweet potato squash" because of its sweet, brown sugar taste.
Delicata Squash Recipes
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More Soup Recipes:
Pictured: Broccoli Cheese Soup
Our Top 20 Creamy Soup Recipes
Our 20 Top-Rated Soups Give You Comfort By the Bowlful
Browse our entire collection of Cream Soup Recipes.
Bisque is a rich creamy soup usually (but not always) based on shellfish. Bisque is typically pinkish-orange and is usually served completely smooth. Like most creamy soups, bisque is thickened with roux.
Cold-poaching the chicken breasts, then removing them until the end of the cooking process, guarantees a perfectly tender and juicy texture. Using stock reinforces the flavor of the broth, creating a more deeply flavorful soup.
Method 1: Whisk in a slurry of cornstarch or flour
Add equal parts water or soup liquid to the flour or cornstarch and whisk until they're completely combined in a slurry. Once you've created the slurry, slowly whisk it into soup liquid and bring it back to a simmer.
Chicken Noodle Soup is the most popular soup in America. More than 28% of consumers choose clam chowder as their favorite kind of soup. The global soup market size was valued at USD 16.1 billion in 2018. Vegetable soup is the second most popular soup in the U.S after chicken noodle soup.
A velouté soup is different from a cream soup, as the base of a velouté is a roux, rather than water. Velouté soups can be either meat or vegetable based, and when eaten, are a velvety texture, lending to the name velouté which translates from the French to mean 'velvety'.
Although a bisque and a chowder are both cream-based soups and most often feature seafood, it is their consistency that defines them and makes them quite different from each other. Whereas a bisque is smooth, a chowder is chunky, chock full of hearty pieces of ingredients such as potato and clams or corn.
Use aromatic vegetables, like carrots, celery and onions. Adding some egg noodles or pasta can make the soup more thicker and turn it into a complete meal as well. Add some fresh herbs of your choice to add another layer of flavour to your dish.
"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.
Whisk Thoroughly: Before adding the soup mix to hot water, thoroughly whisk it in a separate bowl with a small amount of cold water. This creates a smooth paste and helps prevent lumps from forming when it's mixed with hot water.
Your soup may become grainy if the cheese or dairy curdles. With a recipe like the one that follow you shouldn't have trouble because the cheese is added as a finishing component, off heat. But to avoid “breaking” the dairy while reheating (or with other dairy-rich soups), take it low and slow.
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