Cream of Leek Soup
Eat it hot and it’s delicious. Eat it cold and it’s vichyssoise, and it’s still delicious. Leeks are a sweet, mild aromatic that can stand on their own as the backbone of a soup.
Cream of Roasted Carrot Soup
Root to leaf. The soup is all about carrot roots. The pesto is all about carrot greens. Add crispy carrot “coins” and you capture the essence of carrots in a nice little bowl.
Cream of Winter Squash Soup
Cream of butternut squash soup used to be a favorite appetizer that I’d order when it found its way to seasonal restaurant menus. So delicious! I don’t order it as much now, because I learned how easy it is to make at home.
Cream of Roasted Cauliflower Soup
Do you like roasted cauliflower? If not, have you actually tried roasted cauliflower? If so, transforming it into a creamy soup makes for a bowl of roasted comfort.
Cream of Carrot Greens Soup
They do it in France! Take a lesson from the French. They know some things about cooking and eating.
Cream of Radish Greens Soup
The French get it. The lovely greens that top your bunch of radishes, they’re delicious too. Soupe aux Fans de Radis is one way the French utilize them. You should definitely give it a try!
Fresh Tomato Cream of Tomato Soup
What’s better than Campbell’s cream of tomato soup to go with your grilled cheese? It’s homemade cream of tomato soup using fresh garden or market tomatoes!
Cream of Kholrabi Soup
Kohlrabi, the strange-looking cousin to the cabbage, is the star of this soup made using my versatile Cream of Anything Soup mother dish recipe.