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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.

    THE BASIC RECIPE: Cauliflower Soup


    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

    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.

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

    THE STEP-IT-UP RECIPE: Roasted Celery Soup


    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.

    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


    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.

    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.

    Step 3: Brown onions and garlic.


    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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