Best Ever Creamy Soup Recipes

Steps:

• Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.
• Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Steps:

• Cook and stir carrots, onions and celery in hot oil in a large saucepot on medium-high heat for 3 minutes. Add chicken broth and water, stir. Bring to a boil. Stir in broccoli and rice. Reduce heat to medium low and simmer 10 to 15 minutes stirring frequently. Use a hand-blender or pour batches into a blender to puree. (Be careful - it's hot!) Add the milk and cheese and stir until melted/combined.
• Please use fresh vegetables -- makes it a much tastier soup. Also keep in mind - the more broccoli you use - the greener your soup will look. I tend to use 2 cups broccoli to keep the color less green -- The original recipe added 2 cups water and used 1/2 cup parmesan cheese instead of processed cheese slices - but I like the taste of my recipe better. Serve in a breadbowl if you have it.
• Filling! Comforting! Enjoy!

Steps:

• Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.
• Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.
• Pour in the vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes.
• Transfer the soup mixture to a food processor and blend to a purée.
• Return the blended soup to the pan through a sieve and season, to taste, with salt, freshly ground black pepper and sugar.
• Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes.
• Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil.
• Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta.
• To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves.