What’s better than a hot bowl of soup after a long day of work or on a cold winter evening? Or…anytime, for that matter? Soups are great because, and nobody knows why, they remain in your stomach for 4 hours, unlike other foods who are only there for half that time.
This means that you will not feel hungry for a while, so say goodbye to those snacks that you’ve stashed all over your bedroom! It’s true that Americans eat a lot of canned soup, but the easiest and healthiest way to enjoy this great meal is to just roll up your sleeves and prepare it yourself! And we know all about it, so check out these 7 cream soup recipes for every day of the week!
Soups are very important to every American, as you can tell by just looking at this data:
- 65% of survey respondents said that when buying soups or soup ingredients from a supermarket natural ingredients are the most important.
- In 2014, the dry soup revenue reached $373.7 million in sales or 23.1 million units.
- Next year, in 2015, Amy’s Kitchen was named the best seller in soup industry, with sales amounting to $0.45 million. For the same year, the dry soup brand Bear Creek Country Kitchens announced total sales of $62.1 million. in the matter of ready-to-serve wet soup category, Progreso leads the market with $635 million worth of sales.
Cream Soup Recipes to Prepare for Every Day of the Week
Labeled the ultimate comfort food, soup is probably the easiest thing to eat day or night, because all you have to do is boil a few ingredients while watching your favorite TV show, for example. Many people choose to just buy the soups from the supermarket, although they contain a lot of preservatives. If you care about your health, you’ll be glad to hear that you can make your own soups at home. In fact, we have 7 recipes, one for every day of the week:
Monday: Avocado-Buttermilk Soup with Crab Salad
- 3/4 cup fat-free buttermilk
- 1/2 cup chopped fresh tomatillos
- 1/2 cup fat-free, lower-sodium chicken broth
- 3/8 teaspoon salt
- 2 ripe peeled avocados, pitted
- 1 Serrano pepper seeded
- 1 small garlic clove
- 2 tablespoons minced red bell pepper
- 1 tablespoon chopped fresh chives
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon grated orange rind
- 8 ounces lump crabmeat, drained and shell pieces removed
- First of all, place first the first 7 ingredients in a blender and let them mix until you get a smooth paste.
- Combine bell pepper and remaining ingredients; toss gently to combine.
- Pour about 3/4 cup soup into each bowl; put 1/3 cup of the crabmeat mixture on top of each bowl.
Tuesday: Creamy Chicken Soup
- 1kg pack free-range chicken thighs, skin removed
- 300ml dry white wine
- 2 large onions, cut into large wedges
- 4 celery sticks, quartered
- 3 leeks, quartered
- 2 sprigs thyme, plus extra leaves for sprinkling
- 2 bay leaves
- ½ tsp. ground white pepper (optional)
- 40g plain flour
- 300ml pot double cream
- Place the chicken thighs in a large pan with some olive oil and let them fry for a few minutes. Unless the heat is low, which would be better for the thighs, oil is not necessary. After a few minutes, you can add the wine and turn up the heat to allow all the alcohol to evaporate.
- Afer a few minutes, when the alcohol is gone, add the veggies, 1 teaspoon of salt and one of pepper, plus 2 liters of boiling water.
- Put a lid over your pan and let the soup simmer for about 40-50 minutes until the chicken is very tender and comes off the bone. You can now remove the bay leaves and the thyme branches, turn off the heat and let the soup cool off for another half hour.
- Remove all the bones from your soup.
- You can now mash and mix your soup using a hand blender. When it reaches the consistency you want, you can stop.
- Time for the sour cream: blend it with some flour and a few spoons of soup, then add this composition to your soup. Turn on the heat and stir constantly for a few minutes, just enough to cook the flour. Make sure the heat is low or you’ll overcook the cream.
- You can add a few big chunks of boiled chicken or eat the soup as it is. Don’t forget to add a few thyme leaves for a great presentation.
Wednesday: Broccoli Cheese Soup
- 1/2 cup butter
- 1 onion, chopped
- 1 (16 ounce) package frozen chopped broccoli
- 4 (14.5 ounces) cans chicken broth
- 1 (1 pound) loaf processed cheese food, cubed
- 2 cups milk
- 1 tablespoon garlic powder
- 2/3 cup corn starch
- 1 cup water
- Use a pot to melt butter over medium heat. Add chopped onions and let it fry until it softens. Add the broccoli, stir for a couple of minutes and cover everything with some good chicken broth.
- Let everything simmer on a low temperature until the broccoli is tender, 10-15 minutes.
- Turn off the heat for a few seconds while you add a few cheese cubes. Stir thoroughly and add garlic powder.
- Separately, take a small bowl and some cornstarch and dissolve it with water.
- Add the cornstarch to your soup and remember to stir until you get a thick composition. Bon appetite!
Thursday: Creamy Mushroom Soup with Grilled Ciabatta on the Side
- 600 g mixed mushrooms
- olive oil
- 1 onion, peeled and finely sliced
- 2 sticks celery, trimmed and finely sliced
- 3 cloves garlic, peeled and sliced
- a few sprigs of fresh flat-leaf parsley leaves picked and chopped, stalks finely chopped
- a few sprigs of fresh thyme leaves picked
- 5 litres organic chicken or vegetable stock
- sea salt
- freshly ground black pepper
- 75 ml single cream
- 4-6 slices Ciabatta bread
- Clean the mushrooms and slice them thin. Grab a large pan, heat it over medium heat on the stove and add a few drops of olive oil in it.
- You can now add the onion, celery, garlic, parsley stalks, thyme leaves and of course mushrooms, cover everything with a lid and let your ingredients soften for no longer than 10-15 minutes.
- Remove 4 tablespoons of mushrooms out of the pan and put them on a cutting board. then you can add the stock into the pan and let everything boil for a while. When 1/3 of the liquid is evaporated, you can turn down the heat and let everything simmer 10 more minutes.
- Season with salt and pepper, and then use a hand-held blender to smoothen the soup. Add the cream, stir for a while and turn off the heat.
- Toast or grill a few slices of Ciabatta, use the remaining mushrooms to decorate them and add a few drops of olive oil.
- Pour the soup into small, but deep bowls, add finely chopped parsley and you are ready to enjoy your feast!
Friday: Curried Butternut Soup
- 1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
- 4 teaspoons canola oil, divided
- 3/4 teaspoon kosher salt, divided
- 1 cup chopped onion
- 3 cups no-salt-added chicken stock (such as Swanson)
- 4 teaspoons red curry paste
- 1 1/2 tablespoons fresh lime juice
- 1 (13.5-ounce) can light coconut milk
- 1/4 cup cilantro leaves
- 1/4 cup flaked unsweetened coconut, toasted
- 2 small Thai red chilis, thinly sliced
- First things first: preheat the oven to 450°.
- Put some parchment paper on a baking sheet and place the squash in a bowl, then drizzle with 1 tablespoon of oil.
- Sprinkle some salt on it and then toss. Leave it in the oven at 450° heat for half an hour or until your squash becomes very tender (you can try it with a toothpick: if you see squash on the toothpick after you pull it out, the squash is ready).
- In a pan, heat one teaspoon of oil at a medium heat, add the onion and stir constantly until it becomes tender and buttery. This process shouldn’t take more than 5 minutes.
- Add the squash mixture, some stock, and of course, the delicious curry paste. Add half a teaspoon of salt, and bring everything to a boil. Turn the heat down, and let the soup for 15 minutes, stirring every few seconds..
- Turn off the heat, add lime juice and some coconut milk and let everything cool off for 15 minutes.
- Using a blender, mash half of the squash mixture until it gets nice and smooth. Now your soup is ready to be poured into bowls.
- After filling up every bowl, top it with some cilantro, coconut powder and chili slices. Looking yummy!
Saturday: Golden Summer Squash and Corn Soup
- 1 tablespoon extra-virgin olive oil
- 1 medium shallot, chopped
- 2 medium summer squash, (about 1 pound), diced
- 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
- 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
- 1/4 teaspoon salt
- 1 cup fresh corn kernels, (from 1 large ear)
- 1 teaspoon lemon juice
- 1/4 cup crumbled feta cheese
- Fry some shallot in a pan, using a tablespoon of olive oil. After 3 minutes, add some squash and 1 teaspoon of your favorite herbs and stir everything together for 5 minutes.
- Pour the chicken broth and add some salt. Reduce the temperature on your stove and let everything simmer until the squash is soft. Then, you can use a hand blender to mash everything until you get the desired consistency.
- Now it’s time to add the corn and keep cooking everything some more. Let everything simmer until the corn is tender, probably 5-8 minutes. Turn off the heat, squeeze in some lemon juice Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons of herbs and feta.
Sunday: New England Clam Chowder
- 2 teaspoons canola oil
- 4 slices bacon, chopped
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 teaspoons chopped fresh thyme, or 1 teaspoon dried
- 1 medium red potato, diced
- 1 8-ounce bottle clam juice
- 1 bay leaf
- 3 cups low-fat milk
- 1/2 cup heavy cream
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 12 ounces fresh clam strips, chopped, or 3 6-ounce cans chopped baby clams, rinsed
- 2 scallions, thinly sliced
- First of all, heat some oil in a big pan and add some bacon to cook until it gets crispy (it shouldn’t take longer than 5 minutes). Half of the bacon will be transferred on a paper tower-covered plate using tongues.
- In the pan, you can now add the onion, celery, and thyme. mix everything on heat for 3 minutes. Add your potatoes, clam juice, and bay leaf. Let everything simmer, cover with a lid and cook until the vegetables are nice and soft, about 10 minutes.
- In a medium size bowl, whisk some milk, cream, flour and salt for your soup. after 1 minute of whisking, you can add this mixture to your soup, turn up the heat and stir occasionally.
- After 2 minutes, add clams and let the soup cook some more. in about 4 minutes, the clams should be nice and cooked.
- For a nice presentation, add a few bay leaves, pour the soup into bowls and top each one of them with the remaining fried bacon and scallions.
If you want to save money on the pre-packaged soup variety, try clipping out coupons you find in magazines or look online for vouchers. Our advice is to prepare your own soup and use these coupons and deals to purchase fresh ingredients. Have fun cooking!