Creamy cream soups: insanely delicious tenderness. Better copyrighted recipes for simple and fast cream-mashed potatoes

Creamy cream soups: insanely delicious tenderness. Better copyrighted recipes for simple and fast cream-mashed potatoes

No country in the world eats or cooks as many soups at home as in Russia.

Rich borscht and dietary chicken noodles, strong solyanka and fiery kharcho - with which the hostesses of their favorite households indulge.

Cooking such dishes is quite long and difficult. Not surprisingly, sometimes you want to relax, not to the detriment of satiety and taste, of course!

Gorgeous first courses - cream soups. They are tender, varied, delicious so that even small caprices are happy to eat all the servings and ask for supplements. You can cook a culinary wonder literally from any product. In the course are any vegetables, cereals, meat and even shrimp! Forty minutes are needed for everything about everything.

Cream Cream Soup - General Cooking Principles

Cooking cream soups is so simple that you can entrust this job to any beginner from cooking. The main condition - the presence of a good blender and fresh cream. Boiled ingredients are loaded in a thicket and within a few seconds crushed.

If there is no special food grinder in the kitchen, the work will become rather difficult, but not impossible. The components of the soup will need to knead and rub through a sieve.

Ingredients often become vegetables: zucchini, pumpkin, spinach, cabbage, carrots, potatoes. Before boiling, they must be very well washed, peeled off, cut unnecessary or damaged parts and cut into small pieces.

If the recipe involves the use of chicken broth, then it must be cooked in advance or take frozen homemade concentrate.

Champignon Cream Soup

The classic version of cream mashed soups involves the use of champignons. It takes a minimum of products and quite a bit of time. The classic recipe can be improved to infinity, introducing to taste additional ingredients or spices.


• shelf fresh champignons with legs;

• faceted glass of cream (10 or 20%); • large onion;

• half a cup of broth (chicken or vegetable);

• tablespoon butter;

• vegetable oil for frying (one or two tablespoons of dessert or table without a hill);

• as much white flour;

• salt, spices.

Cooking Method:

Not very finely chop the onion.

Cut the mushrooms in any way.

Heat the butter well, throw onions into the pan and fry quickly.

In golden onion zazharku pour mushrooms, fry all together for about five to seven minutes, then lightly salt.

In a skillet, melt the butter.

Carefully pour in the flour and fry it for two minutes.

Gradually pour the broth into the flour, vigorously stirring the sauce (the lumps need to be broken). The broth should be cooled, room temperature.

Bring sauce to a boil, cook for three minutes.

Pour the flour sauce into the mushrooms.

Boil it all together for seven minutes, turn off the fire.

Pour slightly cooled base into a blender and grind to a puree for a few minutes.

Pour the puree into the pan, boil for ten minutes.

Gently, constantly stirring, enter the cream. It is important to ensure that they do not curl, and to prevent the appearance of foam.

Remove from the heat and immediately file.

Decorate with greens or fresh crackers.

Pumpkin Cream Soup “Royal Bouquet” Cream

Autumn queen pumpkin can be a great base for a variety of cream-mashed soups. The proposed recipe includes several ingredients, the dish turns out to be quite satisfying, it is distinguished not only by its gentle, but also by its rather sharp taste.


• a pound of pumpkin;

• two potatoes (not very large);

• average carrot;

• large white onion;

• three cloves of garlic;

• small apple;

• half a cup of heavy cream;

• tablespoon olive oil;

• a small piece of fresh chili or a quarter of a spoon of ground;

• dessert spoon with butter;

• salt;

• ground nutmeg and ginger (all in powder) to taste.

Cooking Method:

Prepare a mix of olive and butter, mixing them in a thick-walled saucepan.

Grate the carrot.

Chop onions finely. Cut pumpkin, apple and potato into slices.

Fry shredded onion in oil mixture. It should become transparent.

Put carrots to onions, pour a quarter cup of water, cover and simmer for about ten minutes.

Add the remaining vegetables and apple, chili peppers to the pan.

Pour the soup base with water so that the vegetables are completely submerged in the liquid.

Stew all thirty minutes.

All ingredients should be soft.

Gently pour everything into a blender or puree in another way.

Moderate salt, add black pepper (optional), pour in the cream and bring to the first sign of boiling.

Remove from heat, pour into portions.

Mushroom cream soup with cream and vermouth

Unusually delicious cream puree soups are made from dried forest mushrooms. White is especially good. The peculiarity of the proposed recipes is the use of spices and dry vermouth. The dish turns out juicy and very tasty.


• one hundred grams of dried porcini mushrooms;

• 350 grams of unfrozen champignons;

• faceted glass of heavy cream;

• half a liter of mushroom broth;

• large clove of garlic;

• oil for the pan;

• a spoonful of flour for thickening;

• ground nutmeg, pepper, dried thyme;

• half a cup of vermouth.

Cooking Method:

Soak dried white mushrooms in cold water for two to three hours.

Boil swollen mushrooms, remove from the water, do not pour the broth.

Cut boiled white and fresh champignons.

Fry the mushrooms in vegetable oil.

Put the creamy softened butter in a saucepan or thick-walled pot, add the flour and fry a little.

Gently, constantly stirring, pour mushroom broth into the flour, then cream.

Boil the creamy flour sauce for about two minutes.

Add mushrooms, spices, garlic, boil for about ten minutes.

Remove the garlic and cool the mass.

Puree soup base in a blender, at the end to introduce vermouth.

Decorate when serving with grated parmesan and greens.

Broccoli cream soup with cream

Broccoli is great for cooking cream soups. The dish has a fantastic emerald color, perfectly satisfies hunger, creates a feeling of satiety and lightness at the same time. Ingredients:

• kilogram of fresh or frozen broccoli;

• a glass of cream;

• liter of chicken broth;

• medium bulb;

• garlic head;

• three large spoons of olive oil or sunflower;

• medium salt, pepper.

Cooking Method:

Chop the bow.

Chop the garlic.

Grind broccoli.

Fry the onion in the oil with garlic.

As soon as the onion slices become transparent, add broccoli, pepper and spices to taste in the frying pan.

Stew everything on low heat for about fifteen minutes.

Pour the vegetables with hot chicken broth and add water until softened.

Pour the cream in a saucepan and warm slightly.

Furry the vegetables with a blender, add heated cream and warm up again until the first signs of boiling.

This soup is very good with chopped walnuts, goat cheese crumbs, and homemade crackers.

Cream of cauliflower with cream

No less good in cauliflower cream soups. The dish turns out gentle, with original appetizing taste and aroma.


• seven hundred grams of cabbage "flowers";

• two large potatoes;

• a glass of cream with fat content of 20%;

• medium bulb;

• a clove of garlic;

• big spoon of butter;

• medium salt, ground pepper.

Cooking Method:

Peeled potatoes cut into cubes.

Cabbage to disassemble the "flowers".

Shred onion finely.

Crush garlic with a knife.

Fry shredded onions in butter quickly (three minutes).

Put the cabbage and carrots in the pan, fill the vegetables with boiled water.

Boil, be sure to salt and pepper, half an hour. Vegetables should be soft.

Drain broth in a separate container.

Vegetables puree in a blender with garlic and a small amount of broth.

Pour into a saucepan, add cream and heat to prevent boiling.

If the soup seems thick, dilute it with broth.

Cream soup with cream, mushrooms and cheese

Mushrooms, cream, cheese - a fantastic flavor combination. Creamy cream soups, which include all these ingredients, are sure to become a favorite dish for the whole family.


• half a kilo of mushrooms; • two medium potatoes;

• two carrots;

• a glass of heavy cream;

• two tablespoons of flour;

• two glasses of water;

• some oil for the pan;

• three high-quality processed cheese;

• salt pepper.

Cooking Method:

Using a sharp knife, do not chop the onion very finely.

Cut the mushrooms.

Grate carrots.

Chop potatoes randomly.

Cook onion-carrot-mushroom zazharku in a pan.

Boil the potatoes.

Put the grated cheeses into a decoction of potatoes to get “cheese broth”. It should be cooked on a very slow fire: so the cheeses melt.

Put in a saucepan, boil for three minutes.

When the soup base has cooled down a little, pour the blender and beat it.

Pour in cream cheese sauce, salt, add spices to taste.

Serve with croutons or fresh chopped greens.

Asparagus cream soup

Delicious, fast and beautiful puree soup can be quickly and easily prepared from fresh asparagus. The pleasant green color, delicate taste of the wonderful dinner dish will amaze and delight. Soup puree get nourishing at the expense of chicken broth and potatoes.


• two kilograms of asparagus (fresh, green);

• spoon large butter;

• a clove of garlic;

• medium bulb;

• four large potatoes;

• 800 ml of fresh chicken broth;

• half a cup of fresh heavy cream;

• salt pepper.

Cooking Method:

Cut the bottom of the asparagus stalk.

Cut the asparagus into pieces of four to five centimeters. Tops of the asparagus stalk postponed.

Chop onions finely.

Crush the garlic.

Cut potatoes into slices.

Fry the onion in butter.

Put garlic in soft transparent onion, fry for half a minute.

Put asparagus (without tops) and potatoes to onions and garlic.

Put out three minutes.

Pour the vegetables with chicken broth, boil for about twenty minutes.

Separately fry the asparagus tops until they are golden in color.

Pour the tops with a small amount of chicken broth, simmer.

When the broth is evaporated, turn off the fire, put off the tips of the asparagus.

Ready vegetable soup to puree in a blender. Gently add fresh cream, salt, ground pepper.

Pour the soup puree on plates, in each put the toasted asparagus tops.

Cream soup with vegetable tenderness

Broccoli in the company of potatoes, carrots, onions and cream - a wonderful version of a light, nourishing, tasty and healthy soup-puree.


• 550-650 grams of broccoli;

• average carrot;

• medium bulb;

• four potatoes;

• spoon large butter;

• as much white flour;

• faceted glass of cream;

• liter of broth (meat);

• dried herbs, spices;

• salt.

Cooking Method:

Cook the meat, separate the liter of broth for the soup-puree.

Cut vegetables.

Fold carrots, onions, potatoes, broccoli in a saucepan, add broth, cook until ready.

Fry the flour on a spoonful of melted butter, pour in cream, knock out the lumps with a spoon and boil it until thick.

Pureen vegetables in a blender.

Pour cream puree, boil for ten minutes.

When serving, sprinkle with fresh chopped greens.

Cream of pumpkin and shrimp cream soup

Shrimps in cream soups - quite exotic, but very tasty and original version of the dish. Delicate, sweetish pumpkin base perfectly combines with shrimp flavor and light tomato sourness.


• a pound of pumpkin;

• half a liter of water;

• a glass of cream;

• a dozen shrimps;

• big spoon of butter;

• medium tomato;

• some fresh greens;

• salt pepper.

Cooking Method:

Cut the onion into half rings.

Carrot grate large.

Cut pumpkin into small cubes.

Shrimp boil and peel.

Fry the onions and carrots but soft butter.

Remove from the skin of the tomato, rid of the seeds, cut and put in a carrot and onion zazharku.

Add pumpkin, stew vegetables together for about fifteen minutes over low heat.

Salt, sprinkle with pepper, puree.

Pour in the cream and warm until boiling.

Pour into portions, drop four shrimps in each.

Decorate with finely chopped greens.

Cream soup with carrot and rice cream

Carrots with rice will give this variant of soup puree an incredible, airy tenderness and sweetish taste. It will not be difficult at all to feed the children in such a way, and adults will be completely delighted Ingredients:

• 650 grams of carrots;

• a glass of cream;

• 150 grams of rice;

• fifty grams of butter;

• salt pepper.

Cooking Method:

Cut carrots into circles.

Fry the carrot in the melted butter.

Put rice on top of carrot rings and fry.

Pour the carrots and rice with water, add salt, boil for fifteen minutes.

Serve carrot-rice soup.

Pour cream in puree, bring to the first signs of boiling, salt and pepper to taste.

Decorate when serving chopped greens.

Cream Cream Soup - Tricks and Tips

  • If the cream soup seems very thick or thickened after cooking, it can be diluted with a glass of chicken broth, meat or vegetables.
  • You can decorate the dish not only with greens and crackers. A wonderful option is beautifully sliced ​​pieces of vegetables, ingredients, meat, chopped egg, fried bacon.
  • It is not necessary to use the full amount of cream. If the cream soup seems too fat, you can add not a glass, but a half glass, and fill up the rest with broth or milk.
  • Wheat crackers can be prepared to decorate the soup on your own by drying the sliced ​​baguette in the oven and rubbing it with garlic clove.
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