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February 5, 2011

Seven soups every Saturday: creamy soup recipes

Cream of broccoli soup

Maybe it's the sight of more than three feet of snow outside my house in this bizarre Rhode Island winter (I've renamed my house Marshmallow Fields), but I'm undeniably drawn to the idea of creamy rich soups this week. Soups can be creamy without cream, of course, and in my kitchen they usually are; I always smash or puree some of the ingredients to thicken the broth. But every now and then, after a long day of shoveling, a bit of cream is a welcome indulgence.

Seven creamy soup recipes caught my eye this week:

Corn cream soup with intentional lumps, from Just Hungry

Cream of wild mushroom soup, from Simply Recipes

Cream of roasted tomato soup, from Andrea Meyers

Curried celeriac and red pepper cream soup, from Stephencooks

Cream of cauliflower soup, from Not Eating Out in New York

Cream of chicken soup, from Evil Shenanigans

Cream of jalapeño soup, from Brownie Points

Find more delicious creamy soup recipes with Food Blog Search. Come back every Saturday for seven soup recipes to enjoy any day of the week.

Comments

1
Posted by: Marcia | February 5, 2011 at 07:59 AM

I read the intro and was hoping for Marshmallow Fluff
soup. oh well, I'll try intentional lumps, just because I like
the name.
Thanks for a good selection.

2
Posted by: susan g | February 5, 2011 at 01:47 PM

I just winged a creamy lentil soup for lunch: leftover rather bland lentil soup, chunks of apple, curry powder, chili powder, a large slice of ginger and enough 1/2 and 1/2 to lighten it up -- blender. Thanks for the inspiration.

3
Posted by: Lydia | February 5, 2011 at 05:13 PM

Marcia, you've given me an idea....

Susan, that sounds delicious! I love all manner of curried lentil soups. And I also love when something that's a bit of a "fridge dump" turns out to be better than the original.

4
Posted by: Amanda | February 5, 2011 at 10:36 PM

I have to know where you got that beautiful bowl! Or is it a mug? Is it oven safe? drool...

5
Posted by: Katie | February 6, 2011 at 04:19 AM

90% of all soups are pureed here - with cream or without. I was in a state of shock when a friend made 'Scotch Broth', full of lovely chunks of lamb and veg - then took the stick blender to the whole thing before serving. I usually use potato to 'cream' mine - but with your winter, I think I'd indulge, too.

6
Posted by: Lydia | February 7, 2011 at 06:50 AM

Amanda, the soup mug was made by Robert Fishman (www.rfp.com), a potter in Scituate, Rhode Island.

Katie, I cannot imagine pureed Scotch broth -- what a travesty! I use potato, or smashed up beans, or sometimes just a partial puree with the immersion blender.

7
Posted by: Cookin' Canuck | February 9, 2011 at 04:04 PM

Reading this post made my body feel about 5 degrees warmer. How I need a hot bowl of creamy soup right now.

8
Posted by: Anne | February 11, 2011 at 06:12 AM

Wonderful recipe. I also love your choice of colors in the picture.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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