889 cream soup recipes

Chilled cantaloupe soup blended smooth with fresh orange juice, cream, and a pinch of ginger. A no-cook cold soup that's refreshing on hot summer days.

Yellow pepper soup blends sweet roasted yellow peppers, raw cashews and shallots into a silky golden vegan soup. Dairy-free creaminess without any milk or cream.

A delicious chilled soup that's made from plain yogurt, light cream and cucumbers.

Silky chilled cucumber spinach soup with potatoes and light cream, brightened with lemon juice. A vibrant green cold soup that serves 8 and pairs beautifully with crusty bread.

Scandinavian raspberry soup blends puréed berries with chablis, orange juice, and lemon for a chilled Nordic fruit soup. Whole raspberries and a sour-cream swirl finish each bowl.

Crab bisque with real crab meat simmered in chicken broth and finished with light cream and cayenne. A rich, velvety 30-minute seafood soup with simple ingredients.

Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.

Plantain soup made from green plantains fried golden, crushed into a paste, and simmered in stock with fresh lime juice. A creamy, starchy Caribbean-style soup with no cream needed.

Danablu soup: Danish blue cheese melted into a chicken broth and roux base, finished with cream and topped with whipped cream and parsley. Elegant first course.

Classic Southern she crab soup with crab roe, claw meat, sherry, cream, and egg yolks in a rich fish and chicken stock base. Charleston's most iconic seafood soup, silky and luxurious.

Creamy leek soup blends sauteed leeks and onion with vegetable stock, then enriches with a butter-flour-milk-cream bechamel. Smooth, silky pureed soup for a cool-weather starter or light lunch.

Cheesy creamy garlic soup caramelizes a dozen cloves of garlic with onion, deglazes with white wine, and purées French bread into a velvety bowl finished with cream and Gruyère. A French country soup with serious depth.

Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.

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

Oyster mushroom chowder with fresh oysters, mushrooms, shallots, and cream in a light roux-based broth. A quick, elegant seafood soup ready in 30 minutes.

This recipe reminds me a Japanese style soup because of kombu (kelp or seaweed). It's a nice change from my normal chicken broth and cream based squash soup. This one has a much cleaner taste, and really highlights the flavor of each ingredient.