17 Creamy Blended Soup Recipes Delicious

Let’s face it, there’s nothing quite like the comfort of a creamy, blended soup to warm you up from the inside out. Whether you’re craving something classic or in the mood for a twist on tradition, our roundup of 17 delicious recipes has got you covered. From velvety butternut squash to rich roasted tomato, these soups are sure to become your go-to for cozy nights in. Dive in and discover your next favorite bowl!

Creamy Tomato Basil Soup

On a quiet evening, when the air carries a hint of autumn’s approach, there’s nothing quite as comforting as the simmering pot of creamy tomato basil soup on the stove. It’s a simple dish that whispers of home, of warmth, and of the gentle melding of flavors that have been loved for generations.

Ingredients

• Tomatoes – 4 cups, chopped
• Heavy cream – 1 cup
• Fresh basil – ¼ cup, chopped
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• Salt – 1 tsp

Instructions

1. In a large pot, melt butter over medium heat until it’s just beginning to bubble.
2. Add minced garlic to the pot, sautéing for 1 minute until fragrant but not browned.
3. Stir in chopped tomatoes, cooking for 5 minutes until they start to soften.
4. Pour in heavy cream, stirring gently to combine with the tomatoes.
5. Add chopped basil and salt, reducing the heat to low. Simmer for 15 minutes, stirring occasionally.
6. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
7. Return the soup to the pot if using a blender, and heat on low for an additional 5 minutes.

Mmm, the soup is velvety, with the bright acidity of tomatoes perfectly balanced by the richness of cream. Serve it with a sprinkle of fresh basil on top or alongside a crusty piece of bread for dipping.

Velvety Butternut Squash Soup

Delving into the heart of autumn, this recipe captures the essence of comfort with its smooth, rich flavors. It’s a dish that whispers of cozy evenings and the simple joy of a warm bowl in hand.

Ingredients

• Butternut squash – 1 large
• Olive oil – 2 tbsp
• Onion – 1 medium, diced
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp
• Heavy cream – ½ cup

Instructions

1. Preheat your oven to 400°F. Halve the butternut squash lengthwise and scoop out the seeds. Drizzle with 1 tbsp olive oil, then place cut-side down on a baking sheet. Roast for 45 minutes, or until the flesh is tender when pierced with a fork.
2. While the squash cools, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Scoop the roasted squash flesh into the pot. Add the vegetable broth, salt, and black pepper. Bring to a simmer, then reduce heat and let it cook for 10 minutes to meld the flavors.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, then return it to the pot.
5. Stir in the heavy cream and heat through for another 2 minutes. Adjust seasoning if necessary.

Perfectly velvety, this soup carries a sweet, nutty depth that’s beautifully balanced by the cream’s richness. Serve it with a swirl of cream and a sprinkle of toasted pumpkin seeds for an extra touch of elegance.

Smooth Carrot Ginger Soup

Yesterday, as the evening light faded, I found myself craving something both comforting and vibrant, a dish that could bridge the gap between the warmth of summer and the cool whisper of approaching autumn. This carrot ginger soup, with its smooth texture and gentle kick, was just the answer.

Ingredients

• Carrots – 4 cups, chopped
• Fresh ginger – 2 tbsp, minced
• Vegetable broth – 4 cups
• Coconut milk – 1 cup
• Olive oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add chopped carrots and minced ginger, sautéing for 5 minutes until the carrots begin to soften.
3. Pour in vegetable broth, bringing the mixture to a boil, then reduce heat to low, simmering for 20 minutes until carrots are tender.
4. Blend the soup in batches until smooth, returning it to the pot.
5. Stir in coconut milk and salt, warming through for 5 minutes without boiling.

Silky and rich, this soup carries the earthy sweetness of carrots, lifted by the sharpness of ginger. Serve it with a swirl of coconut milk and a sprinkle of fresh herbs for a touch of elegance.

Silky Cauliflower Cheese Soup

Flourishing in the quiet of the kitchen, this Silky Cauliflower Cheese Soup is a gentle embrace on a cool evening, its creamy texture and rich flavor a testament to the simplicity of its ingredients. Let’s begin with the basics, allowing each component to shine in harmony.

Ingredients

– Cauliflower – 1 head, chopped
– Butter – 2 tbsp
– Flour – 2 tbsp
– Milk – 2 cups
– Cheddar cheese – 1 cup, shredded
– Salt – 1 tsp
– Water – 4 cups

Instructions

1. In a large pot, melt the butter over medium heat until it bubbles slightly.
2. Add the chopped cauliflower to the pot, stirring occasionally, until it begins to soften, about 5 minutes.
3. Sprinkle the flour over the cauliflower, stirring constantly for 1 minute to cook off the raw flour taste.
4. Gradually pour in the milk, stirring continuously to avoid lumps.
5. Add the water and bring the mixture to a simmer, then reduce the heat to low.
6. Let the soup simmer gently for 20 minutes, or until the cauliflower is very tender.
7. Use an immersion blender to puree the soup until completely smooth.
8. Stir in the shredded cheddar cheese until fully melted and incorporated.
9. Season with salt, adjusting as needed for your taste.
Caressing the palate with its velvety texture, this soup is a canvas for creativity—top with crispy bacon bits or a drizzle of truffle oil for an extra layer of flavor. Its comforting warmth makes it perfect for sharing on a quiet night in.

Rich Mushroom Barley Soup

Falling into the rhythm of the kitchen, there’s something deeply comforting about stirring a pot of rich mushroom barley soup. It’s a dish that whispers of home, of quiet evenings when the world outside slows down, and all that matters is the simmering pot before you.

Ingredients

• Barley – 1 cup
• Mushrooms – 2 cups, sliced
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic to the pot, sautéing until the onion turns translucent, about 5 minutes.
3. Stir in sliced mushrooms, cooking until they release their moisture and begin to brown, approximately 8 minutes.
4. Pour in vegetable broth, bringing the mixture to a gentle boil.
5. Add barley, salt, and black pepper, then reduce heat to low, covering the pot with a lid.
6. Simmer for 45 minutes, stirring occasionally to prevent sticking, until the barley is tender and the soup has thickened.
7. Tip: For a deeper flavor, let the soup sit off the heat for 10 minutes before serving.
8. Tip: If the soup becomes too thick, adjust consistency by adding a little more broth or water.
9. Tip: Garnish with fresh thyme or parsley for a bright contrast to the earthy flavors.

Gently ladling the soup into bowls, the barley offers a satisfying chew against the soft mushrooms, while the broth carries a depth of flavor that’s both rustic and refined. Serve with a slice of crusty bread to soak up every last drop, or top with a dollop of sour cream for a creamy twist.

Decadent Pumpkin Soup

Under the soft glow of the kitchen light, there’s something deeply comforting about stirring a pot of pumpkin soup, its rich aroma filling the air, promising warmth and nourishment with every spoonful.

Ingredients

• Pumpkin puree – 2 cups
• Vegetable broth – 4 cups
• Heavy cream – 1/2 cup
• Butter – 2 tbsp
• Salt – 1 tsp
• Ground cinnamon – 1/2 tsp

Instructions

1. Melt butter in a large pot over medium heat until it begins to foam slightly, about 1 minute.
2. Add pumpkin puree to the pot, stirring constantly for 2 minutes to blend with the butter.
3. Pour in vegetable broth, stirring to combine, then bring the mixture to a gentle boil.
4. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally to prevent sticking.
5. Stir in heavy cream, salt, and ground cinnamon, blending thoroughly for a smooth consistency.
6. Simmer uncovered for an additional 5 minutes, allowing the flavors to meld together beautifully.

Gently ladle the soup into bowls, noticing its velvety texture and the harmonious blend of sweet pumpkin with a hint of spice. For an extra touch, a drizzle of cream or a sprinkle of toasted pumpkin seeds adds both texture and visual appeal.

Luscious Sweet Potato Soup

Kneading through the memories of autumn evenings, this sweet potato soup emerges as a comforting embrace, its velvety texture and rich hues whispering tales of warmth and simplicity.

Ingredients

• Sweet potatoes – 2 lbs
• Vegetable broth – 4 cups
• Onion – 1, medium
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Maple syrup – 1 tbsp

Instructions

1. Preheat a large pot over medium heat for 2 minutes.
2. Add olive oil to the pot, followed by diced onion and minced garlic. Sauté for 5 minutes until translucent, stirring occasionally to prevent burning.
3. Peel and cube the sweet potatoes, then add them to the pot along with the vegetable broth. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes, or until sweet potatoes are fork-tender.
5. Remove from heat and blend the soup until smooth using an immersion blender. For a silkier texture, strain through a fine-mesh sieve.
6. Stir in maple syrup, salt, and black pepper. Adjust seasoning if necessary, but remember the natural sweetness of the potatoes will shine through.
7. Serve hot, garnished with a drizzle of maple syrup or a sprinkle of toasted pecans for added crunch.

But the true magic of this soup lies in its creamy consistency and the harmonious blend of sweet and savory notes. Consider pairing it with a crusty bread or a light salad for a complete meal that comforts the soul.

Hearty Lentil Soup

Now, as the evening light fades, there’s something deeply comforting about stirring a pot of hearty lentil soup, its aroma filling the kitchen with warmth and promise.

Ingredients

• Lentils – 1 cup
• Carrots – 2, chopped
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in chopped carrots, cooking for another 3 minutes to soften slightly.
4. Rinse lentils under cold water, then add to the pot along with vegetable broth.
5. Bring the mixture to a boil, then reduce heat to low, covering the pot.
6. Simmer for 25 minutes, stirring occasionally to prevent sticking.
7. Season with salt and black pepper, adjusting to your preference.
8. Continue to cook uncovered for an additional 10 minutes, allowing the soup to thicken.

Each spoonful of this soup offers a velvety texture, with the lentils and vegetables melding into a harmonious blend. Enjoy it with a slice of crusty bread for dipping, or sprinkle with fresh herbs to elevate its rustic charm.

Refreshing Cucumber Avocado Soup

On a quiet afternoon, when the sun lingers just a little too long, there’s a simple joy in blending together the crispness of cucumbers with the creamy depth of avocados. This soup, a whisper of summer, is both a refuge from the heat and a celebration of it.

Ingredients

• Cucumbers – 2 large, peeled and seeded
• Avocados – 2 ripe
• Plain yogurt – 1 cup
• Lemon juice – 2 tbsp
• Salt – ½ tsp
• Ice water – 1 cup

Instructions

1. Chop the cucumbers into rough chunks, ensuring they’re manageable for your blender.
2. Cut the avocados in half, remove the pits, and scoop the flesh into the blender.
3. Add the yogurt, lemon juice, and salt to the blender with the cucumbers and avocados.
4. Pour in the ice water to help achieve a smoother consistency.
5. Blend on high speed for 2 minutes, or until the mixture is completely smooth and no chunks remain.
6. For a silkier texture, strain the soup through a fine-mesh sieve, pressing down with a spoon.
7. Chill the soup in the refrigerator for at least 1 hour before serving to enhance its refreshing qualities.

Delightfully smooth with a vibrant green hue, this soup carries the freshness of cucumbers and the richness of avocados in every spoonful. Serve it in chilled bowls, garnished with a drizzle of olive oil or a sprinkle of dill, for an extra touch of elegance.

Spicy Black Bean Soup

Wandering through the kitchen on a quiet evening, the thought of a warm, spicy black bean soup seems to whisper from the pantry, promising both comfort and a gentle kick to awaken the senses.

Ingredients

• Black beans – 2 cups
• Vegetable broth – 4 cups
• Garlic – 2 cloves
• Cumin – 1 tsp
• Chili powder – 1 tsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add minced garlic and sauté until golden, about 30 seconds, stirring constantly to prevent burning.
3. Stir in cumin and chili powder, cooking for another 30 seconds to release their aromas.
4. Pour in the vegetable broth and bring to a gentle boil over high heat.
5. Add the black beans, reduce heat to low, and simmer uncovered for 25 minutes, stirring occasionally.
6. After 25 minutes, use a potato masher to lightly crush some of the beans, thickening the soup while leaving plenty whole for texture.
7. Season with salt, then let the soup sit off the heat for 5 minutes to allow flavors to meld.

As the soup rests, it thickens slightly, offering a velvety texture with bursts of whole beans. The cumin and chili powder weave a warm, smoky flavor that’s balanced by the earthy beans. Serve with a dollop of sour cream or a sprinkle of fresh cilantro for a bright contrast.

Comforting Chicken Corn Chowder

Venturing into the kitchen on a quiet evening, the simmering pot of chicken corn chowder becomes a sanctuary of warmth and simplicity. This dish, with its creamy texture and sweet pops of corn, is a gentle reminder of the comfort found in homemade meals.

Ingredients

• Chicken breast – 1 lb
• Corn kernels – 2 cups
• Heavy cream – 1 cup
• Chicken broth – 4 cups
• Butter – 2 tbsp
• Flour – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Cut the chicken breast into 1-inch pieces.
2. In a large pot, melt the butter over medium heat until it bubbles slightly.
3. Add the chicken pieces to the pot, cooking until they turn white on all sides, about 5 minutes.
4. Sprinkle the flour over the chicken, stirring constantly for 1 minute to coat evenly.
5. Pour in the chicken broth, stirring to combine and prevent lumps.
6. Add the corn kernels, salt, and black pepper, bringing the mixture to a gentle boil.
7. Reduce the heat to low, simmering for 15 minutes to allow flavors to meld.
8. Stir in the heavy cream, heating through for another 5 minutes without boiling.
9. Remove from heat and let stand for 5 minutes before serving.

Mellow and rich, this chowder pairs beautifully with a crusty bread for dipping or a sprinkle of fresh herbs for a burst of color. The creamy base, studded with tender chicken and sweet corn, offers a comforting embrace with every spoonful.

Elegant Asparagus Soup

Today, as the light fades softly outside, I find myself drawn to the simplicity and elegance of a dish that speaks to the soul. Elegant Asparagus Soup, with its velvety texture and gentle flavors, is a reminder of the beauty in simplicity.

Ingredients

• Asparagus – 1 lb
• Butter – 2 tbsp
• Onion – 1, medium, diced
• Vegetable broth – 4 cups
• Heavy cream – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Trim the tough ends off the asparagus and cut into 1-inch pieces.
2. In a large pot, melt the butter over medium heat until foamy.
3. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
4. Add the asparagus pieces and sauté for another 3 minutes, allowing them to brighten in color.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes, or until asparagus is very tender.
6. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
7. Stir in the heavy cream, salt, and black pepper. Heat gently for 2 minutes, avoiding a boil to prevent curdling.

You’ll find the soup’s texture luxuriously smooth, with a flavor that’s both rich and refreshing. Serve it with a drizzle of cream and a sprinkle of freshly cracked pepper for an extra touch of elegance.

Zesty Broccoli Cheddar Soup

Venturing into the kitchen on a quiet evening, the thought of a warm, comforting bowl of Zesty Broccoli Cheddar Soup seems like the perfect companion to the soft hum of the world outside.

Ingredients

• Broccoli – 4 cups, chopped
• Cheddar cheese – 2 cups, shredded
• Heavy cream – 1 cup
• Chicken broth – 4 cups
• Butter – 2 tbsp
• Flour – ¼ cup
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Melt butter in a large pot over medium heat (350°F).
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Whisk in flour gradually to form a roux, cooking for 2 minutes to remove the raw flour taste.
4. Slowly pour in chicken broth, whisking continuously to avoid lumps.
5. Add chopped broccoli and bring the mixture to a boil, then reduce heat to simmer for 15 minutes until broccoli is tender.
6. Use an immersion blender to puree the soup to your desired consistency, leaving some chunks for texture.
7. Stir in heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup is smooth.
8. Season with salt and black pepper, adjusting to your preference.

With its velvety texture and a sharp, cheesy flavor punctuated by the freshness of broccoli, this soup pairs wonderfully with a crusty bread or as a base for a more elaborate dish. Whisking together these simple ingredients transforms them into a comforting embrace, perfect for any season.

Classic Potato Leek Soup

Beneath the quiet hum of the kitchen, there’s something profoundly comforting about stirring a pot of Classic Potato Leek Soup. It’s a dish that whispers of home, of simplicity, and of the gentle melding of flavors that have stood the test of time.

Ingredients

• Butter – 2 tbsp
• Leeks – 2 cups, sliced
• Potatoes – 3 cups, diced
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Melt butter in a large pot over medium heat until it bubbles slightly, about 1 minute.
2. Add sliced leeks to the pot, stirring occasionally until they soften, about 5 minutes. Tip: Ensure leeks are thoroughly cleaned to remove any hidden grit.
3. Stir in diced potatoes, coating them in the butter and leeks, for about 2 minutes.
4. Pour in chicken broth, bringing the mixture to a boil. Then, reduce heat to low, simmering uncovered for 20 minutes, or until potatoes are tender when pierced with a fork.
5. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
6. Stir in heavy cream, salt, and pepper, heating the soup for an additional 5 minutes on low heat. Tip: Avoid boiling after adding cream to prevent curdling.

Warm and velvety, this soup carries the subtle sweetness of leeks balanced by the earthy depth of potatoes. Serve it with a drizzle of olive oil and a sprinkle of fresh chives for a touch of brightness.

Exotic Coconut Curry Soup

Dusk settles softly outside, and here in the kitchen, the aroma of spices begins to weave its magic, promising a bowl of warmth and comfort. This Exotic Coconut Curry Soup is a gentle embrace on a cool evening, a blend of creamy coconut and vibrant spices that dance together in harmony.

Ingredients

• Coconut milk – 2 cups
• Vegetable broth – 3 cups
• Curry powder – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated
• Lime – 1, juiced
• Salt – 1 tsp

Instructions

1. In a large pot, heat 1 tbsp of oil over medium heat until shimmering, about 1 minute.
2. Add minced garlic and grated ginger, sautéing until fragrant, roughly 30 seconds, to unlock their flavors.
3. Pour in the vegetable broth and coconut milk, stirring to combine, then bring to a gentle simmer over medium-low heat.
4. Whisk in the curry powder and salt, ensuring no clumps remain, and let the soup simmer for 15 minutes to meld the flavors.
5. Remove from heat and stir in the lime juice, adjusting the acidity to brighten the soup.
6. Tip: For a smoother texture, blend the soup with an immersion blender before serving.
7. Tip: Garnish with fresh cilantro or a drizzle of coconut cream for an extra layer of flavor.
8. Tip: If the soup is too thick, add a splash of water or broth to reach your desired consistency.

Finished with a silky texture and a balance of creamy coconut and zesty lime, this soup invites you to savor each spoonful. Serve it alongside steamed jasmine rice or with a side of crusty bread to soak up every last drop.

Simple Pea and Mint Soup

Sometimes, the simplest dishes bring the most comfort, like this gentle pea and mint soup that whispers of spring even in the heart of summer.

Ingredients

• Frozen peas – 4 cups
• Fresh mint leaves – ½ cup
• Vegetable broth – 4 cups
• Heavy cream – ½ cup
• Salt – 1 tsp

Instructions

1. In a large pot, bring the vegetable broth to a boil over medium-high heat.
2. Add the frozen peas to the boiling broth and cook for 3 minutes, until they are bright green and tender.
3. Remove the pot from heat and stir in the fresh mint leaves, allowing them to wilt in the residual heat for about 1 minute.
4. Using an immersion blender, puree the soup until smooth. Tip: For a silkier texture, strain the soup through a fine-mesh sieve.
5. Return the soup to low heat and stir in the heavy cream and salt, warming through for 2 minutes without boiling. Tip: Adjust the cream to achieve your desired richness.
6. Serve immediately. Tip: Garnish with a drizzle of cream and a few mint leaves for an elegant touch.

The soup is velvety and vibrant, with the sweetness of peas perfectly balanced by the freshness of mint. Try serving it chilled on a warm day for a refreshing twist.

Rustic Roasted Garlic Soup

Today, as the evening light fades, I find myself drawn to the simplicity and warmth of a dish that feels like a hug in a bowl. Rustic roasted garlic soup, with its deep flavors and creamy texture, is a testament to the beauty of minimal ingredients coming together to create something truly comforting.

Ingredients

• Garlic – 2 whole heads
• Olive oil – 2 tbsp
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F. Cut the tops off the garlic heads to expose the cloves, drizzle with 1 tbsp olive oil, and wrap in foil. Roast for 40 minutes until the garlic is soft and golden.
2. Once cooled, squeeze the roasted garlic cloves into a blender. Add 1 cup of chicken broth and blend until smooth.
3. Heat the remaining 1 tbsp olive oil in a pot over medium heat. Pour in the garlic puree and the remaining 3 cups of chicken broth. Simmer for 10 minutes, stirring occasionally.
4. Stir in the heavy cream, salt, and black pepper. Continue to simmer for another 5 minutes, ensuring the soup does not boil.
5. For a smoother texture, blend the soup again before serving. Tip: If the soup is too thick, add a little more broth to reach your desired consistency.

Mellow and rich, this soup carries the sweet, nutty essence of roasted garlic, balanced by the creaminess of heavy cream. Serve it with a slice of crusty bread for dipping, or top with crispy croutons for added texture.

Conclusion

Luscious, comforting, and utterly delicious—these 17 creamy blended soup recipes are your ticket to cozy mealtimes. Whether you’re craving something classic or adventurous, there’s a bowl here with your name on it. Don’t forget to whip up your favorites, share your thoughts in the comments, and pin the ones you love on Pinterest. Happy cooking!