Cream soups – velvety and full of vitamins

Cream soups – puree and enjoy

Cream soups heat up and are quick to make: simply puree all the ingredients with the hand blender. Cream gives most cream soups their wonderfully creamy consistency; but you can also replace it with cooking cream or soy cream. For a creamy potato soup, simple milk is often enough.

The great thing about cream soups: We often have the ingredients for cream soup recipes in stock. Frozen vegetables such as frozen peas or frozen spinach are turned into fine vegetable cream soups in no time at all. Canned foods, such as canned corn or coconut milk, are a delicious basis for creamy soup recipes. And of course, cream soups are a great idea for using leftovers: Because all ingredients are pureed, you can put wrinkled carrots and slightly wilted herbs in the pot.

Most cream soup recipes are ready in a maximum of half an hour, for example our delicious mushroom cream soup with leek. And because many cream soups are low in carbohydrates, they are the perfect dinner for a diet. From zucchini cream soup to pumpkin cream soup to potato cream soup – on the next few pages we will show you our best cream soup recipes.