4 recipes for a guaranteed comforting cream soup

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During the chilly winter weather, there isn’t anything more suitable than a nice homemade cream soup. There is something soothing about these soups that I can’t quite understand but it gives me great pleasure to prepare one either for lunch or dinner. They never disappoint and most importantly, keep me warm and satisfied. As a person who adores experimenting in the kitchen, I couldn’t resist but take on the challenge and prepare a couple of flavorsome creamy soup recipes that will please even the pickiest of eaters. 

Cauliflower and carrot soup 

Ingredients 

  • vegetable broth 
  • 1 head cauliflower 
  • 1 head onion 
  • 3 carrots 
  • 4 cloves garlic 
  • Olive oil 
  • Salt and pepper 

Instructions  

Thoroughly clean the cauliflower and carrots, cut them into bite pieces, season them with salt and pepper, cover them in olive oil, and together with the garlic cloves bake them around 30 minutes or until crispy and slightly brown. Once the veggies are ready, start preparing the base of the soup.

In a large pot add the onion again with some pepper and salt and fry for 2-3 minutes. Then pour in the broth and the roasted carrots and cauliflower. Bring the soup to a boil and leave it to simmer for at least 10-15 minutes. Leave the soup to slightly cool and then it’s ready to be blended. You’ll get a nice comforting creamy soup, packed with flavor, that no one will be able to resist. 

Tomato soup 

Ingredients 

  • 5 tomatoes 
  • 1 head onion 
  • 4 cloves garlic 
  • 3 tablespoons tomato paste 
  • Olive oil 
  • Salt, pepper, and oregano 

Instructions  

Grill the garlic and tomatoes in the oven for about 20-25 minutes. In the meantime, prepare your onion by dicing it really nicely, add it into a pot and fry until translucent. Once the tomatoes and garlic are done, blend them up and add them to the pot.

Once it starts boiling, add salt, pepper, and oregano, add the tomato paste, and simmer for 10 more minutes in order for all the flavors to combine nicely. After the soup is done, blend one more time to avoid any lumps. Simmer for another 5 minutes and the soup is ready to be devoured. 

Broccoli, potatoes, and peas soup 

Ingredients 

  • 1 head broccoli 
  • 1 head onion 
  • 3 large potatoes 
  • Half bag frozen peas 
  • 2 cloves garlic 
  • Olive oil 
  • Salt and pepper 

Instructions  

Chop up the potatoes and put them in a large pot to boil. Once they are ready, turn the heat down and add the chopped broccoli pieces and peas. While the vegetables are getting cool, cup up the onion and garlic and sauté them for a couple of minutes. Then add the veggies, season, pour a little bit of water and blend everything together. 

Squash cream soup 

Ingredients 

  • 1 medium butternut squash 
  • 1 head onion 
  • 4 cloves garlic 
  • 2 tablespoons tomato paste 
  • vegetable broth 
  • Olive oil 
  • Salt, pepper, and turmeric 

Instructions  

Roast the squash together with the onion and garlic covered generously in olive oil and seasoned with salt and pepper. Bake for half an hour and then blend all of them before transferring them into a pot. Add the tomato paste and a little bit of vegetable broth. Sprinkle some turmeric and simmer for 20 minutes on low heat. When serving decorate with some dried oregano and even chili flakes if in the mood for something spicy. 

 

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