Top 10 Comforting, Creamy Soups in Three Steps or Less

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As the weather starts to cool down, there’s nothing quite as comforting as a warm bowl of soup. And when that soup is creamy and indulgent, it’s even better! But making a delicious soup from scratch can seem daunting, with the chopping, sautéing, and stirring involved. That’s where these three-step soup recipes come in!

In this blog post, I’ll be sharing some of my favorite comforting, creamy soups that can be made in just three steps or less. These soups are perfect for busy weeknights when you want something nourishing and delicious but don’t have a lot of time to spend in the kitchen. They’re also great for meal prep – make a big batch on Sunday and enjoy warming bowls of soup all week long. So grab your soup pot and let’s get cooking!

Vegetarian Potato-Kale Soup

Creamy Soups Recipe


Looking for a healthy yet velvety-textured soup that will leave you feeling satisfied? My Vegetarian Potato-Kale Soup is the answer. With minimal effort and maximum flavor, this recipe offers a rich and creamy experience. Pair it with a crusty loaf of bread and a glass of wine, and you’ll have a cozy and delightful meal to enjoy. The smoothness of the soup combined with the hearty kale and tender potatoes creates a harmonious balance that will please both your palate and your body.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small sweet onion, halved and thinly sliced
  • 3 cloves garlic, finely chopped
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 1 pound baby red potatoes, halved lengthwise
  • 2 medium parsnips, peeled and sliced 1/4-inch thick
  • 1 teaspoon chopped fresh rosemary, plus more for garnish
  • ¼ teaspoon salt
  • 1 small bunch lacinato kale, stemmed and chopped
  • ½ cup grated Parmesan cheese, plus more for garnish
  • ¼ cup heavy cream
  • 1 tablespoon lemon juice

Directions

  1. Heat oil in a Dutch oven or large heavy pot over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth, water, potatoes, parsnips, rosemary, and salt; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Using the back of a spoon, gently mash the vegetables to slightly thicken the soup.
  2. Stir in kale, Parmesan, and cream; cook over medium-low heat, stirring occasionally, until the kale is wilted, about 10 minutes more. Stir in lemon juice just before serving. Garnish with additional rosemary and Parmesan, if desired.

Equipment

Dutch oven or large heavy pot

Creamy Chicken Noodle Soup with Rotisserie Chicken

Creamy Soups Recipe


Craving the comforting taste of chicken pot pie but don’t want to spend hours in the kitchen? Look no further than my Creamy Chicken Noodle Soup with Rotisserie Chicken. This recipe takes advantage of the convenience of rotisserie chicken to streamline your preparation time. The result? A delightful soup that captures the essence of chicken pot pie with its creamy texture and comforting flavors. For a complete meal, serve it alongside a fresh green salad or, if you’re extra hungry, a grilled cheese sandwich.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cups chopped yellow onion (from 1 large onion)
  • 1 cup chopped carrots (from 2 medium carrots)
  • 1 cup chopped celery (from 2 large stalks)
  • 1 ¾ teaspoons kosher salt
  • 3 tablespoons all-purpose flour
  • 4 cups unsalted chicken stock
  • 2 cups whole milk
  • 4 ounces uncooked whole-wheat egg noodles
  • 3 cups coarsely chopped rotisserie chicken breast (from 2 rotisserie chickens)
  • 1 cup frozen green peas

Directions

Melt butter with olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, celery, and salt and cook, stirring often, until vegetables are slightly softened, 6 to 8 minutes. Add flour and stir to coat. Stir in broth and milk and let the mixture come to a boil. Add uncooked noodles to the boiling mixture. Cover and cook until noodles are al dente, about 8 minutes. Stir in chicken and peas and cook until pasta reaches desired doneness and chicken and peas are warmed through, about 1 to 2 more minutes. Serve immediately.

Creamy Tomato Soup with Tortellini

Creamy Soups Recipe

What could be better than the classic combination of grilled cheese and tomato soup? My Creamy Tomato Soup with Tortellini delivers all the creamy, tomatoey goodness without the hassle of crumbs. In this family-friendly recipe, cheese-filled tortellini float in a rich and earthy tomato base, creating a mouthwatering fusion of flavors. The best part? You can whip up this delightful soup in less than 30 minutes of active cooking time. It’s a perfect choice for a quick and satisfying meal that will please both kids and adults alike.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 1 large leek, white & light green parts only, halved lengthwise, rinsed and sliced
  • 4 cloves garlic, minced
  • 1 (6-ounce) can of no-salt-added tomato paste
  • 4 cups low-sodium vegetable broth or no-chicken broth
  • 1 (28 ounces) can of Italian plum tomatoes, drained and chopped
  • 2 bay leaves
  • 1 teaspoon crushed dried oregano (see Tips)
  • 1 teaspoon salt
  • 1 (9-ounce) package of cheese tortellini, fresh or frozen
  • 1 tablespoon all-purpose flour
  • 1 ½ cups half-and-half
  • ½ cup chopped fresh basil or parsley

Directions

  1. Heat oil and butter in a large pot over medium heat. Add leek and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato paste. Cook, stirring, for 2 minutes. Add broth, tomatoes, bay leaves, oregano, and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.
  2. Add tortellini. Simmer until the tortellini is tender, 4 to 7 minutes.
  3. Remove the bay leaves. Whisk flour and half-and-half in a small bowl. Stir the mixture into the soup. Add basil (or parsley). Cook, stirring occasionally, until slightly thickened, about 1 minute.

Creamy Mushroom & Orzo Soup with Lemon & Parmesan

Creamy Soups Recipe


Elevate your soup game with my Creamy Mushroom & Orzo Soup with Lemon & Parmesan. This recipe boasts a luscious mushroom soup filled with hearty orzo pasta and an abundance of flavorful veggies. The addition of sherry, thyme, and lemon zest brings a delightful boost and brightness to the dish. To achieve a luxuriously creamy broth, a dollop of sour cream is added, lending a tangy note that perfectly complements the earthiness of the mushrooms. Prepare to be amazed by the texture and flavors in every spoonful.

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 10 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 3 tablespoons dry sherry or cider vinegar
  • 4 cups low-sodium no-chicken or vegetable broth
  • ⅔ cup orzo, preferably whole-wheat
  • ⅓ cup sour cream
  • 1 teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 6 tablespoons shaved Parmesan cheese

Directions

  1. Heat butter and oil in a large pot over medium-high heat. Add onion, celery, and carrot; cook, stirring often, until the vegetables are soft, 3 to 5 minutes. Add mushrooms, garlic, thyme, and 1/2 teaspoon each salt and pepper; cook, stirring occasionally, until the mushrooms are softened, 3 to 5 minutes. Add sherry and cook, stirring constantly, until all the liquid evaporates, about 1 minute. Add broth and bring to a boil over high heat. Stir in orzo. Reduce heat to maintain a simmer; cover and cook, stirring occasionally, until the orzo is tender, about 8 minutes.
  2. Remove from heat and stir in sour cream, lemon zest, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve topped with Parmesan.

Creamy Roasted Cauliflower Soup

Creamy Soups Recipe

If you’re a fan of cauliflower, my Creamy Roasted Cauliflower Soup is a must-try. Roasting the cauliflower before blending it creates a perfect balance of texture and flavor. The addition of lemon juice adds a refreshing brightness, while a hint of crushed red pepper provides a touch of heat. For an extra dimension of taste, toasted nuts bring a delightful crunch to this creamy concoction. With just three simple steps, you can enjoy a bowlful of comfort and satisfaction.

Ingredients

  • 1 medium-head cauliflower, cut into small florets
  • 2 large shallots, halved lengthwise
  • 6 cloves garlic, smashed
  • ½ teaspoon ground cumin
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • 4 cups low-sodium vegetable broth, warmed
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon lemon juice
  • 2 tablespoons pine nuts or sliced almonds, toasted
  • Crushed red pepper & chopped fresh oregano for garnish

Directions

  1. Preheat oven to 425°F. Combine cauliflower, shallots, garlic, cumin, 2 tablespoons oil, and 1/4 teaspoon salt on a large rimmed baking sheet; toss until fully coated. Spread in an even layer. Roast for 15 minutes; remove and discard garlic. Stir the vegetables and continue roasting until caramelized and tender, about 10 minutes more.
  2. Reserve 1/2 cup roasted cauliflower florets for garnish. Working in batches, combine the remaining cauliflower mixture, warm broth, and butter in a blender (use caution when blending hot liquids). Secure the lid on the blender and remove the centerpiece to allow steam to escape; place a clean towel over the opening. Process until smooth, about 30 seconds. Transfer the mixture to a large saucepan. (Alternatively, combine the cauliflower mixture, warmed broth, and butter in a large saucepan. Using an immersion blender, process until smooth, 5 to 7 minutes.) Bring the soup to a simmer over medium-low heat, stirring occasionally. Remove from heat; stir in lemon juice and the remaining 1/4 teaspoon salt.
  3. Divide evenly among 4 bowls; top with the reserved cauliflower florets and sprinkle with pine nuts (or almonds). Drizzle with the remaining 1 tablespoon of oil. Garnish with crushed red pepper and oregano, if desired.

Creamy Chicken, Vegetable & Sun-Dried Tomato Soup

Creamy Soups Recipe


Looking for a comforting and wholesome soup to warm you up on a chilly evening? My Creamy Chicken, Vegetable & Sun-Dried Tomato Soup is the answer. Packed with an array of vibrant vegetables, including zucchini and carrots, this soup is both nutritious and delicious. By utilizing precooked chicken, you can save valuable time and energy, making this recipe perfect for a busy weeknight or any day when you crave a cozy and heartwarming meal. Just a few steps stand between you and a bowl of pure comfort.

Ingredients

  • ⅓ cup slivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar
  • 1 cup chopped onion
  • 1 cup halved and sliced carrots
  • 2 large cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups low-sodium chicken broth
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 medium zucchini, halved and sliced
  • 3 cups coarsely chopped fresh spinach
  • 2 cups chopped cooked chicken
  • 1 tablespoon white-wine vinegar

Directions

Heat sun-dried tomato oil in a large pot over medium heat. Add onion and carrots; cook, stirring, until softened, about 4 minutes. Add garlic and Italian seasoning; cook, stirring for 1 minute. Add flour; cook, stirring, for 1 minute more. Add milk, broth, salt, and pepper; increase heat to medium-high and bring to a simmer. Add zucchini and sun-dried tomatoes; cook, stirring occasionally and reducing the heat to maintain a simmer, until the zucchini is tender, about 8 minutes. Add spinach and chicken; cook, stirring, until the spinach is wilted and the soup is hot, about 2 minutes more. Remove from heat and stir in vinegar.

Beer-Cheese Soup

Creamy Soups Recipe

Indulge in the flavors of my Beer-Cheese Soup, where the creaminess of the dish is perfectly complemented by a mild hint of cayenne. Using a mild beer adds just the right amount of flavor without overpowering the other ingredients. The sharp Cheddar cheese lends a rich and savory taste that will have you coming back for more. Serve this delightful soup with your favorite toppings and a side of crusty bread, allowing you to savor every last drop and mop up any remaining goodness.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • ½ cup finely chopped yellow bell pepper
  • 1 tablespoon finely chopped serrano peppers (2 small)
  • ¼ cup all-purpose flour
  • 1 (12-ounce) bottle of ale or lager beer
  • 2 cups reduced-sodium chicken broth
  • 1 cup half-and-half
  • 1 teaspoon Dijon mustard
  • 12 ounces sharp Cheddar cheese, shredded (about 3 1/2 cups)
  • ½ teaspoon ground pepper
  • ⅛ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • Crumbled crispy bacon, chopped scallions, and/or finely chopped fresh chives (optional)

Directions

  1. Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, and serranos; cook, stirring occasionally, until the vegetables are tender and slightly browned, 8 to 10 minutes.
  2. Add flour; cook, stirring often, until the vegetables are coated, about 1 minute. Slowly stir in beer; cook, stirring constantly and scraping the bottom of the pot with a wooden spoon in figure-8 motions, until thickened, about 1 minute.
  3. Add broth, half-and-half, and mustard, stirring until combined. Bring the mixture to a boil over high heat. Reduce heat to low; simmer, stirring occasionally, until thickened, 4 to 5 minutes. Remove from heat. Whisk in cheese, pepper, salt, and cayenne until melted and combined, about 1 minute. Working in batches, pour the mixture into a blender. Secure the lid on the blender and remove the centerpiece to allow steam to escape. Place a clean towel over the opening. Process until pureed to desired consistency, 1 to 2 minutes. (Use caution when blending hot liquids.) Ladle the soup into 6 bowls. Top with bacon, scallions, and/or chives, if desired.

Creamy Turkey & Vegetable Soup

Creamy Soups Recipe

Wondering what to do with your Thanksgiving leftovers? Look no further than my comforting Creamy Turkey & Vegetable Soup. This recipe offers a fantastic way to repurpose your turkey, transforming it into a creamy and flavorful soup that will warm your heart. With perfectly tender vegetables and a lusciously creamy broth, this soup is ideal for those chilly days when you crave something hearty and satisfying. Embrace the cozy ambiance and savor the comforting flavors of this seasonal favorite.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cups chopped leek (white and light green parts)
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced celery, plus leaves for garnish
  • 1 tablespoon minced garlic
  • 2 teaspoons fresh thyme leaves, plus more for garnish
  • 3 tablespoons all-purpose flour
  • 4 cups unsalted chicken or turkey broth
  • 2 cups whole milk
  • 8 ounces unpeeled Yukon Gold potato (1 large potato), cut into 1/2-inch pieces
  • ½ teaspoon salt
  • ½ teaspoon ground pepper, plus more for garnish
  • 4 cups shredded or coarsely chopped roasted turkey
  • 1 cup frozen green peas

Directions

  1. Melt butter and oil in a large pot oven over medium heat. Add leek, carrots, and celery; cook, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Stir in flour; cook, stirring constantly, until the vegetables are coated in flour, about 1 minute. Stir in broth, milk, potato, salt and pepper.
  2. Increase heat to medium-high and bring to a boil, stirring until the liquid thickens slightly about 1 minute. Reduce heat to medium and simmer, partially covered, stirring occasionally, until the potatoes are tender, about 15 minutes.
  3. Stir in turkey and peas. Simmer until warmed through and the peas are bright green about 2 minutes. Sprinkle each serving with celery leaves, thyme, and ground pepper, if desired.

Chicken Enchilada Soup

Creamy Soups Recipe

Give your taste buds a flavorful fiesta with my Chicken Enchilada Soup. Thickened with corn tortillas, this soup captures the essence of enchiladas, while the combination of Cheddar and cream cheese adds a decadent richness. For a fresh and crunchy side, pair it with a jicama slaw dressed with a drizzle of olive oil and a squeeze of lime juice. This healthy and vibrant dinner option is sure to appeal to the entire family, making it a perfect choice for a satisfying and nutritious meal.

Ingredients

  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 5 cups low-sodium chicken broth
  • 1 (15-ounce) can of diced tomatoes
  • 1 (4-ounce) can of diced green chiles
  • 6 corn tortillas, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 cups shredded cooked chicken breast
  • 4 ounces of reduced-fat cream cheese, softened
  • ¾ cup shredded white Cheddar cheese
  • 1 ½ teaspoons cornstarch
  • Fresh cilantro, sour cream, and/or guacamole for garnish

Directions

  1. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add broth, tomatoes, chiles, tortillas, chili powder, and cumin. Bring to a boil, stirring occasionally. Reduce heat to a simmer. Cover and cook for 20 minutes.
  2. Add chicken and cream cheese, stirring until the cream cheese is melted. Remove from heat. Combine shredded cheese and cornstarch in a small bowl and gradually add to the soup, stirring until melted. Return the pot to medium heat and cook until hot, 1 to 2 minutes. Serve the soup with cilantro, sour cream, and/or guacamole, if desired.

Creamy Mushroom & Spinach Soup with Wild Rice

Creamy Soups Recipe

Packed with vegetables, this creamy soup comes together easily for a warming meal. Wild rice adds a boost of protein and fiber, but you could substitute another whole grain like brown rice or barley if you prefer.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • ½ cup chopped celery
  • 8 ounces white mushrooms, halved and sliced
  • 1 cup chopped red bell pepper
  • ¼ cup all-purpose flour
  • 1 teaspoon dried thyme
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 4 cups low-sodium vegetable broth
  • 3 cups chopped fresh spinach
  • 2 cups cooked wild rice
  • ½ cup heavy cream
  • 1 tablespoon white-wine vinegar

Directions

  1. Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring, until starting to soften, about 2 minutes. Add mushrooms and bell pepper; cook, stirring, until the mushroom liquid has mostly evaporated, about 5 minutes. Add flour, thyme, salt, and pepper; cook, stirring, for 1 minute more.
  2. Add broth and bring to a boil, scraping up any browned bits. Cook, stirring, until slightly thickened, about 2 minutes. Stir in spinach, rice, and cream; cook until heated through, about 2 minutes more. Remove from heat and stir in vinegar.

The recipes are adapted from eatingwell.com

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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