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


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


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


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.


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


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

1/4 cup olive oil


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.

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