47 cream vegetable soup recipes

Plantation-style catfish fillets: crisp pan-fried catfish served over garlicky sauteed spinach and tomatoes, finished with parmesan and a pass under the broiler. A Southern supper with Creole flair.

Layered chocolate torte with a dried sour cherry and Marsala filling, coffee-soaked cake layers, and a cream cheese whipped cream. A multi-component holiday showpiece that tastes like Black Forest cake's sophisticated Italian cousin.

A rich cocoa bundt cake with a sweet coconut macaroon filling swirled through every slice and finished with chocolate glaze. Two classics, one spectacular cake.

Homemade cream of chicken noodle soup with shredded chicken, elbow macaroni, mixed vegetables, and a sage-and-thyme-scented cream base. A hearty one-pot soup that beats anything from a can.

Finnish summer vegetable soup with fresh garden vegetables, shrimp, and a silky cream-enriched broth. Keskeitto celebrates peak-season produce in a light, delicate one-pot soup.

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

Hearty German sour cream soup with bacon, cabbage, barley, rice, and vegetables in a tangy bechamel-enriched broth with caraway and vinegar. A cold-weather classic.

Summer soup with potato, leek, watercress, and fresh basil in vegetable stock. A light, peppery vegetarian soup that celebrates green flavors without cream or heavy thickeners.

Basic vegan cream soup: a flexible template using any vegetable, enriched with miso and tahini instead of dairy. Silky, dairy-free, and endlessly adaptable to what's in the fridge.

A hearty German-inspired soup featuring bacon, fresh vegetables, and a tangy sour cream finish. Perfect for a comforting meal.

Pork chops with creamy gravy and vegetables made in one skillet with cream of celery soup, sour cream, sage, frozen green beans, and potatoes. A complete weeknight dinner from pan to plate in about 40 minutes.

Cream of veggie soup made with a butter-flour roux, milk, broth, and whatever mixed vegetables you have on hand, pureed smooth and finished with melted cheese.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Retro shrimp mold made with tomato soup, cream cheese, and gelatin for a spreadable party appetizer. Canned shrimp, diced vegetables, and tangy mayo create a 1960s throwback that's surprisingly good on crackers.