I’ve attached a video for every recipe below from my favorite home cooks.
When the weather turns chilly, there’s nothing quite like a bowl of creamy soup to warm you up. Creamy soups are smooth, rich, and satisfying, making them perfect comfort food for cool autumn nights. From classic potato soup to trendy roasted red pepper blends, there’s a creamy soup out there for every taste.
You’ll find that many creamy soups are quick and easy to make. Some can be ready in just 30 minutes, perfect for busy weeknights. Whether you’re in the mood for broccoli cheese, chicken and wild rice, or tomato soup, you’re sure to find a new favorite recipe to try.
Cream of Chicken Soup
You’ll need:
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup milk
- 1 cup cooked, diced chicken
- Salt and pepper to taste
Instructions:
Melt butter in a pot over medium heat. Add onion and cook until soft.
Stir in flour and cook for 1 minute.
Slowly whisk in broth and milk. Simmer until thickened.
Add chicken, salt, and pepper. Heat through.
Serve hot and enjoy your homemade cream of chicken soup!
Creamy Mushroom Soup
Ingredients:
- 1 pound mushrooms, sliced
- 1/4 cup butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh thyme (optional)
Instructions:
Melt butter in a large pot over medium heat. Add onions and cook until soft.
Add mushrooms and garlic. Cook until mushrooms release their juices and turn golden brown.
Sprinkle flour over the mushrooms and stir to coat. Cook for 1 minute.
Slowly pour in the chicken broth, stirring constantly to prevent lumps.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Stir in the cream and cook for another 5 minutes.
Season with salt and pepper. Add thyme if desired.
Serve hot and enjoy your creamy mushroom soup!
Leek & Potato Soup
Ingredients:
- 2 tablespoons butter
- 3 leeks, sliced
- 2 cloves garlic, minced
- 4 potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions:
Melt butter in a large pot over medium heat. Add leeks and cook until soft, about 5 minutes.
Stir in garlic and cook for 30 seconds. Add potatoes and chicken broth. Bring to a boil, then simmer for 15 minutes.
Use an immersion blender to puree the soup until smooth. Stir in cream and season with salt and pepper.
Serve hot, garnished with fresh thyme.
Cheesy Cauliflower Soup
Ingredients:
- 1 head cauliflower, chopped
- 1 onion, diced
- 4 cups chicken broth
- 2 cups milk
- 1/4 cup butter
- 1/4 cup flour
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions:
Sauté onion in butter until soft.
Add cauliflower and broth. Simmer until tender, about 15 minutes.
In a separate pan, make a roux with butter and flour. Slowly whisk in milk to create a sauce.
Blend the cauliflower mixture until smooth.
Combine the cauliflower puree with the milk sauce. Stir in cheese until melted.
Season with salt and pepper. Serve hot and enjoy your creamy, cheesy soup!
Creamy Tomato Soup
Ingredients:
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 cans (28 oz each) whole tomatoes
- 2 tablespoons tomato paste
- 4 cups chicken stock
- 1/4 cup fresh basil, chopped
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
Melt butter in a large pot over medium heat. Add onions and carrots, cooking until soft (about 5 minutes).
Stir in garlic and cook for another minute.
Add tomatoes, tomato paste, and chicken stock. Bring to a boil, then reduce heat and simmer for 30 minutes.
Use an immersion blender to puree the soup until smooth.
Stir in basil and cream. Season with salt and pepper.
Simmer for an additional 5 minutes before serving.
Creamy Spinach Soup
Ingredients:
- 2 cups fresh spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 potatoes, diced
- 4 cups vegetable broth
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- Salt and pepper to taste
Instructions:
Melt butter in a large pot. Add onion and garlic, cook until soft.
Add potatoes and broth. Bring to a boil, then simmer for 10 minutes.
Stir in spinach and cook for 5 minutes until wilted.
In a separate pan, make a roux with butter and flour. Slowly whisk in milk.
Add the milk mixture to the soup and stir well.
Blend the soup until smooth. Season with salt and pepper.
Serve hot and enjoy your creamy spinach soup!
Creamy Carrot Soup
Ingredients:
- 1 pound carrots, chopped
- 1 onion, diced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 potato, peeled and cubed
- 1/2 teaspoon ginger
- 2 tablespoons butter
- Salt and pepper to taste
- 1/2 cup cream
Instructions:
Melt butter in a large pot over medium heat. Add onions, celery, and carrots. Cook for 6-8 minutes.
Stir in garlic, ginger, salt, and pepper. Cook for another minute.
Pour in broth and add potato. Bring to a simmer, cover, and cook for 20-25 minutes until vegetables are tender.
Remove from heat and let cool for 15 minutes.
Blend the soup until smooth using an immersion blender or regular blender.
Return soup to the pot and stir in cream. Heat through and serve.
Corn Chowder
Ingredients:
- 4 slices bacon, diced
- 1 onion, chopped
- 2 potatoes, peeled and diced
- 3 cups corn kernels (fresh or frozen)
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
Cook bacon in a large pot until crispy. Remove and set aside.
Sauté onion in bacon fat until soft.
Add potatoes and corn. Cook for 5 minutes.
Pour in broth. Bring to a boil, then simmer for 15 minutes.
Stir in milk and cream. Cook for 5 more minutes.
Season with salt and pepper.
Serve hot, topped with crispy bacon bits.
Cheddar Ham Soup
Ingredients:
- 3 cups diced potatoes
- 2 cups chicken broth
- 1/2 cup diced carrots
- 1/2 cup diced onions
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup diced cooked ham
- Salt and pepper to taste
Instructions:
Combine potatoes, broth, carrots, and onions in a large pot. Boil, then simmer for 10-15 minutes until potatoes are tender.
In another pot, melt butter and stir in flour until smooth. Slowly add milk, salt, and pepper. Cook until thickened.
Add cheese to the milk mixture, stirring until melted.
Pour cheese sauce into the potato mixture. Add ham and stir well.
Simmer for 5 more minutes. Serve hot and enjoy your creamy cheddar ham soup!
Creamy Tortellini Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 package (9 oz) refrigerated cheese tortellini
- 2 cups fresh spinach or kale
- 1/2 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft.
Add garlic and cook for 30 seconds.
Pour in chicken broth, diced tomatoes, tomato paste, and Italian seasoning. Bring to a boil.
Reduce heat and simmer for 10 minutes.
Add tortellini and cook for 5-7 minutes until tender.
Stir in spinach or kale and cook for 1-2 minutes until wilted.
Add heavy cream and cook for another minute.
Season with salt and pepper to taste.
Serve hot, topped with grated Parmesan cheese.
Lobster Bisque
Here’s what you’ll need:
- 2 lobster tails
- 1 onion, diced
- 2 celery stalks, chopped
- 1 carrot, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 cups seafood stock
- 1 cup heavy cream
- 1/4 cup white wine
- 2 tbsp tomato paste
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
Boil lobster tails for 5 minutes. Remove meat and chop. Save shells.
Melt butter in a pot. Add veggies and cook until soft.
Add lobster shells, stock, wine, and seasonings. Simmer 20 minutes.
Remove shells. Blend soup until smooth.
Stir in cream and lobster meat. Cook 5 more minutes.
Taste and adjust seasoning. Serve hot!
Chicken Gnocchi Soup
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 package gnocchi
- 1 onion, diced
- 2 carrots, shredded
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup half-and-half
- 2 cups spinach, chopped
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup flour
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
Heat butter and oil in a large pot. Sauté onion, celery, and carrots until soft.
Add garlic and cook for 1 minute. Stir in flour and cook for another minute.
Slowly pour in broth and half-and-half, stirring constantly.
Add chicken, gnocchi, thyme, salt, and pepper. Simmer for 5 minutes.
Stir in spinach and cook until wilted.
Serve your creamy chicken gnocchi soup hot and enjoy!
Thai Chicken Coconut Soup
Ingredients:
- 2 cans coconut milk
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup sliced mushrooms
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- Fresh cilantro for garnish
Instructions:
Pour coconut milk and chicken broth into a large pot. Bring to a simmer over medium heat.
Add red curry paste and stir until dissolved.
Toss in lemongrass and lime leaves. Simmer for 5 minutes.
Add chicken and mushrooms. Cook for another 5 minutes.
Stir in fish sauce, lime juice, and sugar.
Taste and adjust seasoning if needed.
Remove lemongrass and lime leaves before serving.
Ladle into bowls and top with fresh cilantro.
Enjoy your creamy and flavorful Thai chicken coconut soup!
Clam Chowder
You’ll need:
- 4 slices bacon, diced
- 1 onion, chopped
- 2 celery stalks, diced
- 2 potatoes, cubed
- 2 cups clam juice
- 1 bay leaf
- 3 tablespoons flour
- 2 cups milk
- 1 cup heavy cream
- 2 cans chopped clams, drained
- Salt and pepper to taste
Instructions:
Cook bacon in a large pot until crispy. Remove and set aside.
Sauté onion and celery in bacon fat until soft.
Add potatoes, clam juice, and bay leaf. Simmer until potatoes are tender.
Sprinkle flour over vegetables and stir for 1 minute.
Slowly add milk and cream, stirring constantly.
Bring to a simmer and cook until thickened.
Stir in clams and bacon. Heat through.
Season with salt and pepper.
Serve hot and enjoy your creamy clam chowder!
Cream of Broccoli Soup
Ingredients:
- 4 cups broccoli florets
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp flour
- Salt and pepper to taste
Instructions:
Melt butter in a pot. Add onion and garlic, cooking until soft.
Add broccoli and broth. Bring to a boil, then simmer for 15 minutes.
Blend the soup until smooth.
In a separate pan, make a roux with butter and flour. Slowly whisk in cream.
Add the cream mixture to the soup. Stir well.
Season with salt and pepper. Simmer for 5 more minutes.
Serve hot and enjoy your creamy broccoli soup!
Creamy Potato & Cheddar Soup
Ingredients:
- 4 large potatoes, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 cups milk
- 1/4 cup butter
- 1/4 cup flour
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions:
Put potatoes, onion, carrots, celery, and broth in a large pot. Bring to a boil, then simmer until veggies are soft.
In another pan, melt butter. Add flour and stir for 1 minute.
Slowly add milk to the butter mixture, stirring until smooth.
Pour the milk mixture into the veggie pot. Stir well.
Add cheddar cheese and stir until melted.
Season with salt and pepper.
Simmer for 20 minutes, stirring often.
Serve hot with extra cheese on top if you like.
Baked Feta Soup
Ingredients:
- 2 pints cherry tomatoes
- 1 block feta cheese
- 1/4 cup olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions:
Heat your oven to 400°F (200°C).
Place tomatoes in a baking dish. Put the feta in the middle. Add onions, garlic, and olive oil. Sprinkle with salt, pepper, and red pepper flakes if using.
Bake for 35-40 minutes until tomatoes burst and feta melts.
Take the dish out of the oven. Mash the tomatoes and feta together with a fork.
Transfer the mixture to a pot. Add 2 cups of broth or water and bring to a simmer.
Cook for 5-10 minutes, stirring often.
Blend until smooth if you like. Taste and adjust seasoning.
Serve hot with crusty bread. Enjoy your creamy, tangy soup!
Creamy Chicken & Sweetcorn Soup
Ingredients:
- 2 cups shredded cooked chicken
- 1 can sweetcorn, drained
- 1 diced onion
- 2 minced garlic cloves
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons butter
- Optional: chopped fresh herbs for garnish
Instructions:
Melt butter in a large pot over medium heat. Add onion and garlic, cooking until soft.
Pour in chicken broth and bring to a boil. Reduce heat and add chicken and corn.
Simmer for 10 minutes, stirring occasionally.
Blend the soup until smooth using an immersion blender.
Stir in heavy cream and season with salt and pepper.
Simmer for another 5 minutes until heated through.
Serve hot, garnished with fresh herbs if desired. Enjoy your creamy chicken and sweetcorn soup!
Creamy Cauliflower Soup
Ingredients:
- 1 head cauliflower, chopped
- 1 onion, diced
- 2 celery stalks, chopped
- 2 carrots, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tsp oregano
- Salt and pepper to taste
- Optional: grated Parmesan cheese
Instructions:
Heat butter and oil in a large pot. Add cauliflower, onion, celery, and carrots. Cook for 10 minutes, stirring occasionally.
Add garlic, thyme, and oregano. Cook for 1 minute.
Pour in broth and bring to a boil. Reduce heat and simmer for 15 minutes until vegetables are tender.
Blend the soup until smooth using an immersion blender.
Stir in cream and simmer for 8-10 minutes until thickened.
Season with salt and pepper. Add Parmesan if desired.
Serve hot and enjoy your creamy cauliflower soup!
Sweet Potato And Crab Soup
Ingredients:
- 2 tablespoons butter
- 1 leek, chopped
- 2 garlic cloves, minced
- 2 large sweet potatoes, peeled and cubed
- 4 cups chicken stock
- 1 cup heavy cream
- 8 oz crab meat
- Salt and pepper to taste
- Pinch of cayenne pepper (optional)
Instructions:
Melt butter in a large pot over medium heat. Add leeks and garlic, cook until soft.
Add sweet potatoes and stock. Bring to a boil, then simmer until potatoes are tender.
Puree the soup with an immersion blender or in batches in a regular blender.
Stir in cream and crab meat. Season with salt, pepper, and cayenne if using.
Heat through and serve hot. Enjoy your creamy sweet potato and crab soup!
Cream of Asparagus Soup
Ingredients:
- 2 lbs asparagus, trimmed and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 tbsp butter
- 4 tbsp flour
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions:
Melt butter in a large pot over medium heat. Add onions and garlic, cook until soft.
Add asparagus, cook for 5 minutes until slightly golden.
Sprinkle flour over vegetables, stir for 1 minute.
Pour in chicken broth, bring to a boil. Reduce heat and simmer for 10-12 minutes until asparagus is tender.
Blend the soup until smooth using an immersion blender or regular blender.
Stir in heavy cream and heat through. Season with salt and pepper.
Serve hot and enjoy your creamy asparagus soup!
Creamy Lentil & Spinach Soup With Bacon
Ingredients:
- 2 tbsp olive oil
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 140g green lentils
- 1.5 liters vegetable stock
- 200g baby spinach
- 4 tbsp double cream
- 6 rashers smoked streaky bacon
Instructions:
Heat olive oil in a large pot. Add onions, carrots, and celery. Cook for 10 minutes until soft.
Stir in lentils and pour in stock. Bring to a boil, then simmer for 30-35 minutes until lentils are soft.
While soup simmers, fry bacon until crispy. Set aside.
Add spinach to the soup and cook for a few more minutes.
Stir in cream and crumble in bacon. Serve hot with extra cream on top if you like.
Pumpkin Soup
You’ll need:
- 2 tbsp butter
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups pumpkin puree
- 4 cups chicken broth
- 1 tsp pumpkin pie spice
- Salt and pepper to taste
- 1/2 cup cream (optional)
Instructions:
Melt butter in a large pot over medium heat. Add onion and garlic, cooking until soft.
Stir in pumpkin puree, broth, and spices. Bring to a boil, then reduce heat and simmer for 15 minutes.
Blend the soup until smooth using an immersion blender or regular blender.
Taste and adjust seasoning. Stir in cream if desired.
Serve hot and enjoy your creamy pumpkin soup!
Copycat Olive Garden Chicken & Gnocchi Soup
Ingredients:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 diced onion
- 2 chopped celery stalks
- 3 minced garlic cloves
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups half-and-half
- 1 teaspoon thyme
- 2 shredded carrots
- 2 cups chopped spinach
- 2 cups cooked, diced chicken
- 1 pound gnocchi
- Salt and pepper to taste
Instructions:
Melt butter with olive oil in a large pot over medium heat. Add onion, celery, and garlic. Cook until soft.
Stir in flour and cook for 1 minute. Slowly add broth and half-and-half, stirring until it thickens.
Add thyme, carrots, spinach, chicken, and gnocchi. Simmer until heated through.
Season with salt and pepper. Serve hot and enjoy your homemade Olive Garden-style soup!
Creamy Vegetable Turkey Soup
Ingredients:
- 6 tablespoons butter
- 1/2 pound sliced mushrooms
- 5 medium carrots, chopped
- 1 large onion, chopped
- 3 celery ribs, sliced
- 1/4 cup all-purpose flour
- 4 cups turkey or chicken broth
- 2 cups cooked turkey, diced
- 1 cup heavy cream
- Salt and pepper to taste
Instructions:
Melt butter in a large pot over medium heat. Add mushrooms, carrots, onion, and celery. Cook until soft, about 6-8 minutes.
Sprinkle flour over the vegetables and stir for 1 minute.
Slowly pour in the broth, stirring constantly. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add diced turkey and cream. Simmer for 5 more minutes until heated through.
Season with salt and pepper. Serve hot and enjoy your creamy soup!