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How To Make The Best Creamy Soups

Start with a basic recipe, then learn how to how to add layers of flavor.

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THE BASIC RECIPE: Cauliflower Soup

THE CONCEPT

sauteed onion base + vegetable boiled in water + blender + salt/pepper = soup

THE INGREDIENTS

3 tablespoons olive oil

1 medium onion, thinly sliced

1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets

Salt, to taste

5 1/2 cups water, divided

Extra virgin olive oil, to taste

Freshly ground black pepper, to taste

Get the full recipe at Food52

Step 1: Heat olive oil in a heavy-bottomed pan.

Step 2: Sweat onions. Meaning, cook them without browning.

Step 3: Add a little water and cauliflower florets. Cook for a bit covered, then add a bunch more water and cook uncovered.

Step 4: Blend.

Blend in batches — filling a blender all the way up with hot soup will cause it to explode and splatter soup all over your kitchen.
Via food52.com

Blend in batches — filling a blender all the way up with hot soup will cause it to explode and splatter soup all over your kitchen.

Step 5: Let it rest 20 minutes for added flavor, adjust seasoning.

THE STEP-IT-UP RECIPE: Roasted Celery Soup

THE CONCEPT

roasted vegetables + potatoes cooked in stock + blender + lemon/cream + salt/pepper = more flavorful soup

THE INGREDIENTS

8 large celery stalks cut into 2 inch pieces

1/2 bulb fresh fennel cut into 2 inch chunks

2 large whole garlic cloves

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

3 medium redskin potatoes, peeled and cut into a 1 1/2 inch dice

6 cups chicken broth

1/2 cup light cream or half and half

2 teaspoons fresh lemon juice

Salt and pepper for re seasoning if needed

Celery leaves and fennel fronds for a little garnish

Get the full recipe at Food52.

Step 1: To get more flavor in of a pureed soup, roast your vegetables first.

Step 2: Potatoes add thickness. Boil them in stock instead of water for more flavor.

Step 3: Add roasted veg to the stock, too.

Step 4: Blend.

Step 5: Bring to a boil then add cream and lemon juice for even more flavor. Adjust seasoning.

THE MOST FLAVORFUL RECIPE: Roasted Carrot Soup

THE CONCEPT

roasted veg + deeply sauteed onions + stock flavored with aromatics + blender + salt/pepper = super flavorful soup

THE INGREDIENTS

6 to 8 large carrots (about 1 3/4 pounds), cut into 1/2-inch rounds

1/4 cup olive oil

Salt

6 cups vegetable stock (good quality, not too high in sodium)

1 piece ginger, an inch long, peeled

1 sprig thyme, plus more for garnish

1/2 large sweet onion, chopped

2 large garlic cloves, chopped

Freshly ground black pepper

Get the full recipe at Food52.

Step 1: Roast some carrots with olive oil and salt.

Step 2: While the carrots cook, infuse your stock with the ginger and the sprig of thyme.

After 15 minutes, your carrots should look like this.

They aren't burned -- you want them all caramelized like that.
Via food52.com

They aren't burned -- you want them all caramelized like that.

Step 3: Brown onions and garlic.

Gently caramelizing them develops deep flavor.
Via food52.com

Gently caramelizing them develops deep flavor.

Step 4: Add roasted carrots to the onions/garlic.

Step 5: Add the stock.

Step 6: Blend.

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