694 cream soup recipes

Cauliflower coconut soup spiced with cumin, turmeric, coriander, and ginger, finished with coconut cream and borlotti beans. A hearty vegetarian soup with warming Indian-inspired flavors.

Chilled zucchini soup with marjoram, finished with cream just before serving. A silky, pale green summer soup that uses up the season's overgrown zucchini.

Lyonnaise oyster stew blends pureed leek and potato soup with cream, nutmeg, and fresh oysters, served with golden croutons and shredded Gruyere on the side.

Creamy potato chard soup pureed smooth with thyme, dill, and parsley. A naturally vegan, dairy-free soup where the potatoes create all the creaminess without cream.

Cinnamon-spiked, roasted red pepper soup. With avocado cream & crisp tortilla strips. Sweet & Savory. Festive Mexico at it's best

Thick, creamy potato soup made with grated potatoes, leeks, Muenster cheese, heavy cream, and a whole stick of butter. No blender needed, just pure richness.

Houlihan's baked potato soup copycat with real baked russet potatoes, butter-onion roux, cream, and instant potato flakes for thickness. Topped with cheddar, bacon, and scallions.

Pride of Erin soup is an Irish cabbage and potato soup with mace, blended almost smooth and served with whipped cream and Parmesan. A creamy, comforting soup with subtle spice from ground mace.

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.

Chilled peach soup with nutmeg and lemon, pureed silky smooth and served with cream and your choice of liqueur. An elegant summer dessert soup.

Creamy peanut soup made with peanut butter, chicken broth, and sauteed onions, then pureed smooth. A rich Southern-style soup finished with cream and chopped peanuts.

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.

Creamy Creole peanut soup with crunchy peanut butter, fresh chilies, chicken, and heavy cream. Rich, nutty, and spicy with roots in Southern and African cooking.

Garlic soup Provencal with two full heads of garlic, saffron, sage, leeks, and tomatoes, thickened with potato for a silky, deeply aromatic French soup. No cream needed.

Butter balls made from breadcrumbs, butter, cream, eggs, and allspice, rolled and dropped into chicken noodle soup. Old-fashioned soup dumplings that cook right in the broth.

Classic leek and potato soup from Marguerite Patten, simmered in stock and blended smooth with yogurt or cream. Includes curried, watercress, and chilled vichyssoise variations.