Creamed Soup Recipes | The Daily Dish

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Creamed Soup Recipes

Blended Kale Soup with Sage and White Pepper

1 Comment | Written on November 3, 2014 at 5:00 am , by

Ok, so maybe you had a little too much candy this weekend.  That’s ok!  Start the week off right with a warm bowl of soup that’s packed with healthy ingredients.

This “Blended Kale Soup with Sage and White Pepper” is easy to make and is a great way to enjoy your daily serving of green vegetables.

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Creamy Curried Cauliflower Soup

No Comments | Written on August 26, 2014 at 5:00 am , by

Would you believe this rich, creamy and healthy soup is made with only 5 ingredients?

Plus, blended vegetable soups are a great way to increase your daily veggie intake.  I love having this soup for lunch with a piece of warm crusty bread, or a smaller bowl as a starter to an evening meal.

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Creamy Tomato Soup

No Comments | Written on August 21, 2014 at 5:00 am , by

You don’t have to wait until the colder months to enjoy soup – it’s a fantastic lunch or light dinner any time of year.

I could have soup just about any day of the week – a trait I share with my grandma, who is turning 93 years old today!  This blog post is dedicated to her.  I think this recipe is right up her alley!

(Happy Birthday Grandma!  I promise to make this when I come to visit soon!)

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Blended Bean and Herb Soup with Parmesan Crisps

1 Comment | Written on May 16, 2014 at 5:00 am , by

What a wild week this has been!  Yesterday I flew from New York to Los Angeles.  This is the first time I have been back to the West Coast since I moved about 6 months ago!

How kind of LA to greet me with temperatures well into the 100’s.  (Who would have thought I might long for the frigid temperatures of this past winter?)

To make packing even more challenging, today I am heading up into the mountains outside Los Angeles for one of the best food blogger conferences of the year, Camp Blogaway!   Not only am I attending the conference, but I am here to speak on one of my favorite subjects, Cooking and Recipe Contests.  (By the way, have you entered our latest contest yet?!)  

Here in the mountains, way up at over 7,000 feet, the temperatures are comfortably in the 60’s during the day and into the chilly 40’s at night.  My body is going to be so confused!

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Pumpkin Contest Winner – Fireside Pumpkin Soup

9 Comments | Written on November 2, 2011 at 5:00 am , by

With the East coast blanketed in snow, this winning recipe has a very appropriate title:  “Fireside Pumpkin Soup.”  I imagine sitting by a crackling fire, enjoying spoonfuls of this slightly sweet and subtly spicy soup.  Not only does the soup use pumpkin puree, it is also topped with a “Spiced Pepita Gremolata.”    Pepitas are the green hulled kernels of a pumpkin seed, and a gremolata is a condiment with citrus zest and garlic.  This is one of those recipes where every component works together and compliments each other perfectly.  Check out Veronica’s winning dish and learn more about this accomplished cook!

Creamy spiced pumpkin soup is accented with a bright citrus gremolata. This fall favorite warms us to the core on cool New England autumn nights.

FIRESIDE PUMPKIN SOUP WITH SPICED PEPITA GREMOLATA  (click here to view and print recipe)

Spiced Pepita Gremolata:

1/2 cup  Pepitas

1 Tbsp  Finely Chopped Lemon Zest

1 Tbsp  Finely Chopped Orange Zest

1/8 tsp  Cayenne Pepper

1/2 tsp  Kosher Salt

1 clove  Garlic, minced


1 Tbsp  Butter

2   Shallots, peeled and diced

1  Carrot, peeled and diced

1  (15 Oz) Can Pureed Pumpkin

1 tsp  Freshly Grated Ginger

1/8 tsp  Cayenne Pepper

1/2 tsp  Salt

1/2 tsp  Pumpkin Pie Spice

1 Tbsp  Honey

2 cups   Vegetable Broth

1/2 cup  Half-and-half

1. To prepare the gremolata, place the pepitas in an even layer in a small nonstick skillet. Cook the pepitas over medium-high heat for 3 or 4 minutes until lightly toasted and fragrant. Remove from the heat and stir in the lemon zest, orange zest, cayenne pepper, salt and minced garlic. Transfer gremolata to a small bowl and set aside.

2. Melt the butter in a large saucepan over medium heat. Add the shallots and carrot and cook until tender, stirring frequently, about 4-5 minutes.

3. Add the pumpkin, ginger, cayenne pepper, salt, pumpkin pie spice, honey, and the broth to the shallots. Reduce heat and simmer for 10 minutes.

4. Transfer mixture to a blender container or a food processor. Puree soup until smooth then return to the saucepan.

5. Bring soup to a boil then reduce heat to low and simmer for 5 minutes. Stir in the half-and-half and heat until warm.

6. To serve, ladle the soup into serving bowls and top with the gremolata.

Helpful Tips:

Pepitas are the green hulled kernels of pumpkin seeds and can be found in most large supermarkets–look for the unsalted variety. If you are unable to locate them, you may substitute sunflower seeds or even chopped pecans or walnuts.

Congratulations Veronica!  How did you come up with your winning recipe? 

My family loves soups so I am always creating interesting soups for everyone to try-I created this recipe for Thanksgiving last year.

What inspired you to enter the Better Recipes weekly contest again?

I love the Better Recipes weekly contest! I like when my recipe is selected but it is also a great resource for other people’s delicious recipes that I can make for my family.

Why do you think your recipe stood out to the judges?

Maybe it is because I used pumpkin in two ways, the puree as well as the use of pepitas for the gremolata.

Do you have any plans for the prize money?  Any plans if you should win the grand prize?

Well after getting a foot of snow the Saturday before Halloween I am thinking it is a bad omen for New England snow this winter so I think I would like to invest in a snow blower!

I hope it isn’t a bad omen, but it sounds like a snow blower might be a good investment!  Thanks again Veronica! 

Don’t forget, our recipe contest theme this week is “Maple.”  Click here to submit your recipes from now through Saturday at midnight!  Good luck everyone!