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 hard on the stomach. This is also why it is an effective dish to aid weight loss: 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 potatoes, peeled and cubed
- 2 cups of milk
- 1 3/4 cups whole kernel corn
- 1 cup Mexican-style processed cheese
- 1 cup chopped celery
- 1 cup of chopped onion
- 1/2 cup diced green chiles
- 1/4 cup country-style sauce mix
- 2 tablespoons of margarine
Melt margarine in large skillet over medium-high heat, then cook celery and onion 3 to 5 minutes or until tender. Add the chicken broth and bring to a boil. Add the potatoes, lower the heat and cook, stirring occasionally, until the potatoes are 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 melts 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 of 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 softened, 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).
Carrot Curry Cream Soup
What do you need:
- 1/2 kilo 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 whole milk
- 2 tablespoons curry powder
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pinch of sugar
- Salt and ground pepper to taste
- Chopped roasted 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 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 skillet, add half and half then heat. Add salt and pepper if needed. 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!