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3 Hot and Creamy Soups You’ll Fall in Love With

Regular consumption of soup benefits more than just the taste buds. Due to its high water and fiber content, it helps remove harmful toxins from the body without being harsh on the stomach. This is also the reason why it is an effective dish to help lose weight: the water it contains helps fill you up quickly compared to other foods.

So whether you want to lose a few pounds or just love soup, here are 3 creamy soups you’ll definitely fall in love with:

Potato and corn soup with cheese

What do you need:

  • 3 1/2 cups chicken broth

  • 3 cups peeled and cubed potatoes

  • 2 cups of milk

  • 1 3/4 cups whole kernel corn

  • 1 cup Mexican-style processed cheese

  • 1 cup chopped celery

  • 1 cup chopped onion

  • 1/2 cup diced green chiles

  • 1/4 cup country-style salsa mix

  • 2 tablespoons of margarine

Melt the margarine in a large skillet over medium-high heat, then cook the celery and onion 3 to 5 minutes or until tender. Add chicken broth and bring to a boil. Add the potatoes, lower the heat, and cook, stirring occasionally, until the potatoes are just tender, about 20 to 25 minutes. Add the corn and chiles and bring to a boil. Dissolve the sauce mixture in the milk, then stir it into the pan. Lastly, add the cheese, then cook and stir over low heat until the cheese is melted and the mixture is thick and creamy.

Mushroom soup with milk

What do you need:

  • 2 shallots, chopped

  • 1 3/4 cups chicken broth

  • 1 cup portobello mushrooms

  • 1 cup shiitake mushrooms

  • 1 cup half and half

  • 1/4 cup butter

  • 2 tablespoons all-purpose flour

  • 1 pinch of ground cinnamon

  • Salt and black pepper to taste

In a large saucepan, melt the butter over medium-high heat, then cook the shallots, Portobello mushrooms, and shiitake mushrooms until soft, about 5 minutes. Add the flour and stir until smooth. Gradually add the chicken broth and cook, stirring, until the mixture is thick. Add half and half, season with salt and pepper, and sprinkle with cinnamon. Stir and heat (do not boil).

Cream of Carrot and Curry Soup

What do you need:

  • 1/2 pound carrots, peeled and cut into 1-inch pieces

  • 1 large onion, diced largely

  • 3 large garlic cloves, thickly sliced

  • 3 cups of chicken broth

  • 1 1/2 cups of whole milk

  • 2 tablespoons curry powder

  • 2 tablespoons of olive oil

  • 1 tablespoon butter

  • 1 pinch of sugar

  • Salt and ground pepper to taste

  • Chopped toasted pistachios to decorate

In a large skillet, heat the oil, then sauté the carrots and onion for 7 minutes or until lightly browned. Lower the heat, and then add the garlic, butter, and sugar. Cook for 10 minutes and then add curry powder. For the broth, simmer, partially covered, until the carrots are tender, about 15 to 20 minutes. Remove from heat and puree in a blender until mixture is smooth. Return to pan, add half and half then heat through. Add salt and pepper if necessary. Transfer to a serving bowl and garnish with pistachios.

Stay warm and full on a cold night with these delicious hot and creamy soup recipes!

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