Ten delicious thick soups you can make yourself
You don’t have to learn how to cook a foreign delicacy in order to diversify your daily menu. A more simple approach is to learn how to make some thick soup. There are dozens of variations here and there’s bound to be one which suits everyone’s tastes.
Here are just ten suggestions. Our mouths are already watering!
White bean soup
You will need:
500 g of white beans
100 g of onion
500 ml of water
Salt and spices
Submerge the beans in cold water, then boil them for 30-40 minutes. Heat up the olive oil in a frying pan, add the finely diced onion and fry. Add the onion together with some salt and spices to the beans, boil for 5 minutes, then place everything in a blender until you have a uniform consistency. Heat the soup until it’s piping hot, pour into a large bowl, sprinkle with herbs.
1 l vegetable or chicken broth
500 g broccoli
800 g trout fillet
1 tablespoon flour
400 ml cream
1 tablespoon butter
1 tablespoon sesame
A pinch of nutmeg
A pinch of paprika
A pinch of marjoram
Salt and pepper
While the chicken or vegetable broth is boiling, prepare the fillet. Place it on some foil, add some cinnamon, paprika, marjoram, salt and pepper, and place in the oven for 30 minutes at 200 degrees.
Chop and boil the carrot for four minutes, then add the broccoli and boil for another six minutes. Use a colander to get rid of the water, then place the vegetables in a saucepan, add the broth, and blend until you have a uniform consistency. Add the cinnamon, nutmeg, salt and pepper.
Melt some butter in a frying pan and sprinkle on a tablespoon of flour, stir and allow to fry. Pour on the cream and allow to thicken. The sauce can now be added to the soup; now blend again until it has a uniform consistency. Heat the soup until piping hot, but be careful not to boil it. Season with parsley and sprinkle with sesame seeds. Now it’s ready to be served with the trout fillet.
500 ml vegetable broth
400 g mushrooms
2 large onions
1 stalk of celery
3 cloves of garlic
5 sprigs of thyme
250 ml of white wine
3/4 cup of cream
4 chive leaves
Salt and pepper
Peel the onion, cut into half rings and fry in olive oil on a medium heat for 25-30 minutes.
Chop up the garlic and carrot and celery. Cut all of the mushrooms into 4-8 pieces, save for one which you will need later.
Fry the carrot and celery until soft in a thick-bottomed saucepan, then add the garlic and the mushrooms and leave for five minutes, stirring constantly.
Pour in the wine, add the thyme and bring to the boil. Allow to boil for five minutes. Then add the vegetable broth and the fried onion, and continue to boil the soup. Add salt and pepper.
Turn off the gas and put the soup in the blender, reheat and pour in the cream, but withouth allowing it to boil.
Serve with small pieces of mushroom, parmesan chive leaves.
5 sprigs of parsley
50 ml of cream
40 g of butter
250 g of asparagus
400 ml of chicken broth
1 stalk of leek
3 sprigs of thyme
Peel the thin skin from the asparagus and remove the bottom ends. Place it in slightly salted boiling water and boil for 7 minutes, stirring occasionaly. Then transfer the asparagus to a bowl of ice water.
Tie up several leaves of the leek, the sprigs of parsley, the thyme and bay leaf together with a thread. Cut the white part of the leek into thin slices. Peel the potato and cut into large chunks. Cut off the top part of the asparagus and set aside, and cut the stems into small pieces. Melt the butter in a saucepan and fry the leek for three minutes. Add the pieces of asparagus stem and pour in the hot broth. Bring to the boil. Add the potato and the tied-together leaves of leek, thyme and parsley. Add salt and pepper and boil for 45 minutes.
Remove the tied up bundle of leek, thyme and parsley, place the soup in a blender and blend until you have a uniform puree.
Pour in the cream, stir. Put the saucepan on a high heat, allow it to begin boiling. Add the top parts of the asparagus. Heat everything for one to two minutes.
Cauliflower and chicken soup
500 g of cauliflower
200 g of chicken fillet
100 ml of cream
50 g of smoked bacon
80 g of green peas
1-2 cloves of garlic
Salt and black pepper
2 tablespoons of olive oil
Boil the chicken fillet until it’s cooked, remove the broth and cut it into small pieces. Boil the cauliflower. Set aside around 100 ml of the broth.
Place both the cauliflower and chicken in the blender together with the broth, add some salt, and blend until you have a uniform puree.
Heat up the cream, but without boiling it, then blend it with the puree. Cut up the garlic and bacon into small pieces. Place the bacon in a pan with some olive oil, start frying it. Add the garlic after three minutes, leave to fry for two more minutes, stirring occasionally. Add the green peas and leave for another two minutes, still stirring.
Pour the soup into bowls and place the fried bacon and peas on top.
450 g of tomatoes
1 red pepper
3 cups of tomato juice
½ cup of coriander
1 third cup of red wine vinegar
¼ cup of olive oil
Briefly place most of the tomatoes in some boiling water, then cut into small pieces. Cut the cucumber and onion in two, and place half of each in a food processor together with the pepper. Blend until you have a smooth puree.
Pour the puree into a bowl and add the tomato juice, the chopped coriander, the red wine vinegar, the olive oil and a few drops of tobasco sauce. Stir well.
Cut the remaining tomatoes into small cubes, and do the same for the cucumber and onion. Add to the soup. Add salt and pepper and place in the refrigerator to cool down.
Cold avocado and zucchini soup
1 large zucchini
Juice from half a lemon
1 cup of drinking yoghurt
1 tablespoon of olive oil
Cut the zucchini into pieces aboout 1.5 cm thick. Sprinkle with lemon juice and spices, mix them up and place them in a steam cooker. Leave them to cook for about 10 minutes. Leave them to cool down completely. Collect up one cup of the liquid left over in the steam cooker, allow it to cool and place it in the freezer for one hour.
Remove the skin and seed from the avocados, cut them up, sprinkle with lemon juice and oil, and place in the blender. Add the zucchini and yoghurt, and blend until you have a smooth puree.
Leave aside several leaves of mint, and slice the remaining ones and add to the blender. Now add the cold liquid taken from the steam cooker and blend everything to a smooth puree once again.
Pour the soup into bowls, sprinkle with olive oil, add some salt and the leaves of mint. Serve immediately.
1 l of vegetable broth
Beetroot x 2
1 green apple
2 cloves of garlic
1.5 cups of fermented milk
5 tablespoons of sour cream
Cut the carrot into pieces and lightly heat them in the oven together with the onion, some parcely, and the stem of the leek. Place them in a saucepan, add two to three stems of celery, and pour in some cold water. Bring to the boil on a low heat, add salt and a few grains of pepper. Cover, then boil for 30 minutes.
Wrap up the beetroot in tin foil and cook at a temperature of 180 degrees until it becomes soft. Chop the potato into small pieces, chop up the onion, and grate the carrot. Fry the onion in olive oil on medium heat. Add the carrot, stir and leave to cook for five minutes. Bring the broth to the boil, add the carrot and potato, and leave to cook.
Cut the beetroot into small pieces, add it to the saucepan with the broth and heat it up for three to five minutes. Blend everything until you have a smooth puree, leave it to cool to room temperature. Add the fermented milk, salt, and some sugar if the beetroot isn’t very sweet.
Remove the core of the apple, then break it down in the blender without removing the skin. Finely chop the dill and mix it with the apple puree, then add the sour cream. Serve the soup at room temperature or cold, adding one to two tablespoons of the apple-sour cream mix.
French potato soup
500 g of potatoes
2 leek stems
180 g of sour cream
Tarragon or chervil
Chop up into small pieces and boil the potato and leek in a saucepan, in a litre of water for 30 minutes. Add salt and pepper.
Blend the vegetables with the broth until you have a smooth puree. Add the sour cream and place on a medium heat. Heat up but do not boil.
Tomato soup with hot chilli pepper
1500 g of tomatoes
400 g of potatoes
200 g of carrot
100 g of onion
60 g of cruotons made from white bread
50 g of stalk celery
1 sprig of basil
1 tablespoon of olive oil
1 hot chilli pepper
1 yellow pepper
Salt and pepper
Place the tomatoes briefly in boiling water and then peel the skins, cut in half and remove the seeds.
Wash and peel the other vegetables, leaving aside the peppers. Cut them into cubes and place them in a saucepan together with the tomatoes. Add two cups of water. Lightly salt and bring to the boil, then reduce to a low heat, cover and leave to boil for around 30 minutes.
Wash the yellow pepper, remove the seeds and core, cut into small cubes of 1 cm in length. Lightly salt and place in a frying pan with the croutons. Fry everything together.
Now blend the soup until you have a smooth puree. Finely chop the chilli pepper and add it to the puree. Then add olive oil, salt and pepper.
Pour into bowls, season with basil. Serve with croutons and pieces of yellow pepper.
Photo credit: andychef