32 Creamy Soup Recipes Your Family Will Beg You to Make Again

Creamy soups are one of those things my family never gets tired of, which is probably why I’m always on the lookout for new ones to add to the rotation.

They’re warm, filling, and somehow make dinner feel more thought-out even when it’s really just a pot simmering on the stove.

I love them because they’re forgiving, easy to customize, and perfect for using up whatever’s in the fridge.

They also freeze really well, which means future me gets a break on busy nights.

So if you’re someone who likes meals that can pull double duty now and later, creamy soups always deliver.

Classic Comfort Creamy Soups

These are the soups that feel familiar and cozy, the ones that remind you of dinners you grew up with or always wished you had time to make.

They’re rich, filling, and perfect for nights when everyone just wants something warm and comforting in a bowl.

1. Creamy Potato Soup

Ingredients:

2 tbsp butter
1 medium onion, diced
2–3 garlic cloves, minced
5–6 medium potatoes, peeled and chopped
4 cups chicken or vegetable broth (just enough to cover potatoes)
1 cup milk or heavy cream
1–1½ cups shredded cheese (cheddar works great)
Salt and pepper, to taste
Optional toppings: bacon bits, sliced green onions, extra cheese

Start by sauteing diced onion and garlic in butter, then add peeled, chopped potatoes and enough broth to cover them.

Let everything simmer until the potatoes are fork-tender, then mash some of them right in the pot so you get that thick, cozy texture without pulling out a blender.

Stir in milk or cream, a handful of shredded cheese if you’ve got it, and salt and pepper to taste.

If your kids like toppings, set out bacon bits, green onions, or extra cheese and let them build their own bowls.

2. Broccoli Cheddar Soup

Ingredients:

2 tbsp butter
1 medium onion, diced
2–3 garlic cloves, minced
4 cups broccoli florets (fresh or frozen)
5–6 medium potatoes, peeled and chopped
4 cups chicken or vegetable broth (just enough to cover the potatoes and broccoli)
1 cup milk or heavy cream
1–1½ cups shredded cheddar cheese
Salt and pepper, to taste
Optional toppings: extra cheddar, bacon bits, sliced green onions

Start by cooking chopped onion in butter until soft, then whisk in flour and cook it for a minute so it doesn’t taste raw.

Slowly add broth and milk, stirring the whole time, then toss in chopped broccoli and let it simmer until tender.

Stir in shredded cheddar a handful at a time so it melts smoothly instead of clumping.

Keep the heat low once the cheese goes in so it stays creamy and doesn’t break.

Serve it with crusty bread or pour it into mugs for easy, cozy dinners.

3. Creamy Chicken Noodle Soup

Ingredients:

2 tbsp butter
1 medium onion, diced
2–3 garlic cloves, minced
2 cups chopped carrots
2 cups chopped celery
3 cups cooked shredded chicken (rotisserie works great)
6–7 cups chicken broth
2–3 cups egg noodles
1 cup milk or heavy cream
Salt and pepper, to taste
Optional toppings: fresh parsley, cracked black pepper, extra cream drizzle

Cook diced onion, celery, and carrots in butter until everything smells good and looks soft.

Add shredded cooked chicken, broth, and your favorite noodles, then simmer until the noodles are just tender.

Stir in a splash of cream or milk to give it that creamy feel without turning it heavy.

Season with salt, pepper, and a little garlic powder if that’s your thing.

Pro Tip: Use rotisserie chicken to save time on busy nights!

4. Loaded Baked Potato Soup

Ingredients:

2–3 large baked potatoes (or microwaved), flesh scooped out
2 tbsp butter
1 medium onion, diced
3–4 cups chicken or vegetable broth
1–1½ cups milk or heavy cream
1–1½ cups shredded cheddar cheese
¼–½ cup sour cream
Salt and pepper, to taste
Optional toppings: crispy bacon, sliced green onions, extra cheese, a dollop of sour cream

I usually start this one by baking or microwaving a few potatoes earlier in the day so dinner comes together faster.

Saute onion in butter, then scoop in the potato flesh and mash it slightly as it cooks.

Add broth and milk, letting it heat through until thick and creamy.

Stir in shredded cheese and a bit of sour cream for that loaded flavor.

Set out bacon, green onions, and extra cheese and let everyone top their bowl.

5. Creamy Tomato Soup

Ingredients:

2 tbsp butter
1 medium onion, diced
2–3 garlic cloves, minced
1–2 cans (28 oz total) crushed tomatoes
3–4 cups chicken or vegetable broth
½–1 cup milk or heavy cream
1–2 tsp sugar (to balance acidity)
Salt, to taste
Optional: fresh basil, cracked black pepper
Serve with: grilled cheese cut into dunkable strips

Heat butter in a pot and cook onion and garlic until soft but not browned.

Add canned crushed tomatoes and broth, then let it simmer so the flavors mellow out.

Blend it until smooth, then stir in cream or milk a little at a time.

Season with salt and a pinch of sugar to balance the tomatoes.

Pair it with grilled cheese and cut the sandwiches into dunkable strips.

6. Cream of Mushroom Soup

Ingredients:

2 tbsp butter
1 medium onion, diced
12–16 oz mushrooms, sliced (cremini or white work great)
2–3 tbsp flour
3–4 cups chicken or vegetable broth
1–1½ cups milk or heavy cream
Salt and pepper, to taste
Optional: thyme, parsley, or a splash of sherry for extra flavor

Slice mushrooms and cook them in butter with onion until they release their liquid and turn golden.

Sprinkle in flour and stir it around so it coats everything evenly.

Slowly add broth and milk, stirring constantly so it thickens without lumps.

Let it simmer until creamy and full of mushroom flavor.

Use it as a soup or spoon it over chicken or pork for dinner.

7. Chicken and Rice Soup

Ingredients:

2 tbsp butter
1 medium onion, diced
2 cups chopped carrots
2 cups chopped celery
6–7 cups chicken broth
2–3 cups cooked shredded chicken (rotisserie is perfect)
1 cup uncooked white rice or 2 cups cooked brown rice
½–1 cup milk or heavy cream (optional but cozy)
Salt and pepper, to taste
Optional: fresh parsley or lemon for serving

I make this when I want something filling but still simple enough for a weeknight.

Cook onion, carrots, and celery in butter, then add broth, cooked chicken, and rice.

Let it simmer until the rice feels tender and the soup thickens slightly.

Stir in a splash of cream and season with salt and pepper.

Swap white rice for cooked brown rice if you want to speed things up.

8. Creamy Ham and Potato Soup

Ingredients:

2 tbsp butter
1 medium onion, diced
5–6 medium potatoes, peeled and chopped
4–5 cups chicken broth
2–3 cups diced ham (leftover holiday ham or a thick ham steak)
1–1½ cups milk or heavy cream
Salt and pepper, to taste
Optional: chopped parsley or cheddar cheese for serving

Cook diced onion in butter, then add chopped potatoes and broth and let them simmer until soft.

Stir in diced ham and let it warm through so the flavor spreads into the soup.

Mash some of the potatoes right in the pot to thicken it naturally.

Add milk or cream and adjust the seasoning.

Use leftover holiday ham or grab a thick ham steak and cube it up.

Vegetable-Forward Creamy Soups

These soups lean hard on vegetables for flavor and texture, making them great for using up produce that’s hanging around the fridge.

They’re blended, simmered, and finished with just enough cream to keep things cozy without overpowering the veggies.

Serve them with bread or a sandwich and call it dinner!

9. Creamy Roasted Cauliflower Soup

Ingredients:

1 large head cauliflower, cut into florets
2–3 tbsp olive oil
Salt and pepper, to taste
2 tbsp butter
1 medium onion, diced
2–3 garlic cloves, minced
4 cups chicken or vegetable broth
½–1 cup milk or heavy cream
Optional: pinch of nutmeg, fresh black pepper, parsley, Parmesan

Roast cauliflower florets with olive oil, salt, and pepper until they’re deeply golden and soft in the middle.

While that cooks, saute onion and garlic in a pot until fragrant, then add the roasted cauliflower and broth.

Simmer everything for a few minutes so the flavors come together.

Blend until smooth, then stir in cream or milk until it reaches the texture you like.

Finish with a pinch of nutmeg or extra black pepper and serve with toast or a grilled sandwich.

10. Creamy Carrot Ginger Soup

Ingredients:

2 tbsp butter
1 medium onion, diced
5–6 large carrots, sliced
1–2 tbsp fresh grated ginger (adjust to taste)
4 cups vegetable or chicken broth
½–1 cup heavy cream or 1 cup coconut milk
Salt, to taste
1–2 tsp lemon juice (or a small squeeze)
Serve with: warm naan, crackers, or crusty bread

Saute onion in butter until soft, then adding sliced carrots and fresh grated ginger.

Pour in broth and let it simmer until the carrots are completely tender then blend until it’s all silky smoother.

You can use cream for extra richness, but I’ve used coconut milk too.

Season with salt and a small squeeze of lemon to brighten it up.

Serve it with warm naan or crackers on the side.

11. Creamy Zucchini Soup

Ingredients:

2 tbsp butter
1 medium onion, diced
3–4 medium zucchini, sliced
2–3 garlic cloves, minced
4 cups vegetable or chicken broth
½–1 cup heavy cream or 1 cup coconut milk
Salt and pepper, to taste
Optional: 1–2 tbsp lemon juice, fresh basil, or Parmesan
Serve with: warm naan, crackers, or crusty bread

Cook chopped onion and garlic in butter until soft, then add sliced zucchini and broth.

Let it simmer just until the zucchini is tender so it keeps a fresh flavor.

Blend until smooth, then stir in milk or cream to make it cozy and filling.

Add salt, pepper, and a handful of grated parmesan if you want a savory boost.

Top with croutons or swirl in a little extra cream before serving.

12. Creamy Spinach Soup

Ingredients:

2 tbsp butter
1 medium onion, diced
2–3 garlic cloves, minced
4 cups vegetable or chicken broth
8–10 cups fresh spinach (a big container—use as much as you’ve got)
½–1 cup milk or heavy cream
Salt and pepper, to taste
Serve with: soft bread, grilled cheese, or warm rolls

This is one I make when I’ve got a big container of spinach that needs to be used up fast!

Saute onion and garlic in butter, then add chicken or vegetable broth and bring it to a gentle simmer.

Stir in fresh spinach a handful at a time until it wilts down completely.

Blend until smooth, then add cream or milk and season with salt and pepper.

Serve it with a soft loaf of bread or grilled cheese for dipping.

13. Creamy Sweet Potato Soup

Ingredients:

2 tbsp butter
1 medium onion, diced
2–3 garlic cloves, minced
3–4 large sweet potatoes, peeled and chopped into small chunks
4 cups vegetable or chicken broth (enough to cover the potatoes)
½–1 cup heavy cream or 1 cup coconut milk
Salt and pepper, to taste
Optional spices: pinch of cinnamon or smoked paprika
Toppings: roasted pepitas, a swirl of cream, parsley
Serve with: buttered toast or crusty bread

Peel and chip sweet potatoes into small chunks so they cook faster.

Then saute some onion and garlic in butter until soft, then add the sweet potatoes and enough chicken or vegetable broth to cover them.

Let everything simmer until the potatoes are very tender, then blend until smooth.

Stir in cream or coconut milk and season with salt, pepper, and a pinch of cinnamon or smoked paprika.

Serve it with buttered toast or sprinkle roasted pepitas on top.

14. Creamy Roasted Red Pepper Soup

Ingredients:

2 tbsp butter
1 medium onion, diced
2–3 garlic cloves, minced
3–4 large red bell peppers, roasted and peeled (jarred roasted peppers also work)
4 cups vegetable or chicken broth
½–1 cup heavy cream or 1 cup coconut milk
Salt and pepper, to taste
Optional spices: smoked paprika, cayenne, or garlic powder
Toppings: swirl of cream, croutons, fresh basil, Parmesan
Serve with: crusty bread, grilled cheese, or focaccia

Roast red peppers until the skins blister, then peel and roughly chop them.

Cook onion and garlic in a pot with olive oil or butter until soft, then add the peppers and broth.

Let it simmer for a few minutes so the flavors come together.

Blend until smooth, then stir in cream.

Add salt, pepper, and a bit of parmesan if you like it extra savory.

15. Creamy Asparagus Soup

Ingredients:

2 tbsp butter
1 medium onion, diced
1–2 lbs asparagus, woody ends trimmed and stalks chopped
4 cups vegetable or chicken broth
½–1 cup milk or heavy cream
Salt and pepper, to taste
Optional: squeeze of lemon, croutons, Parmesan, fresh herbs
Serve with: crusty bread, toast, or grilled cheese

Trim the woody ends from asparagus and chop the stalks into pieces.

Saute onion in butter until soft, then add the asparagus and broth.

Then simmer until the asparagus is tender but still bright green.

Blend until smooth, then stir in cream or milk and season with salt and pepper.

Finish with a squeeze of lemon or top with croutons before serving.

16. Creamy Butternut Squash Soup

Ingredients:

1 large butternut squash, peeled and cubed
2–3 tbsp olive oil
Salt and pepper, to taste
2 tbsp butter
1 medium onion, diced
2–3 garlic cloves, minced
4 cups vegetable or chicken broth
½–1 cup heavy cream or 1 cup coconut milk
Optional: pinch of nutmeg, cinnamon, or smoked paprika
Serve with: warm bread, rolls, or an extra swirl of cream

I like roasting cubed butternut squash with olive oil and salt first because it adds more flavor.

While that cooks, saute some onion and garlic in a pot until soft.

Add the roasted squash and broth, then simmer everything together for a few minutes.

Blend until smooth, then stir in cream or coconut milk and season with salt, pepper, and a pinch of nutmeg.

Serve it with warm bread or swirl a little extra cream into each bowl.

Protein-Packed Creamy Soups

These are the hearty ones that actually keep people full, thanks to chicken, sausage, seafood, or beans doing the heavy lifting.

They’re perfect for busy nights when you need something that sticks and doesn’t lead to snack requests an hour later.

17. Creamy Chicken Tortilla Soup

Ingredients:

1–2 tbsp oil
1 medium onion, diced
2–3 garlic cloves, minced
1 tsp cumin
1 tsp chili powder
3 cups cooked shredded chicken (rotisserie works great)
1 can (14.5 oz) diced tomatoes
1 small can (4 oz) diced green chiles
4–5 cups chicken broth
½–1 cup heavy cream or 2–4 tbsp cream cheese
Salt and pepper, to taste
Optional toppings: crushed tortilla chips, shredded cheese, lime wedges, cilantro, avocado slices

Start by cooking diced onion in a little oil until soft, then add garlic, cumin, and chili powder so everything smells warm and familiar.

Stir in shredded chicken, canned tomatoes, broth, and a small can of green chiles.

Let it simmer for a bit so the flavors settle in.

Add cream or a spoonful of cream cheese and stir until smooth and slightly thick.

Serve it with crushed tortilla chips, shredded cheese, or a squeeze of lime on top.

18. Creamy Sausage and Potato Soup

Ingredients:

1–2 tbsp oil or butter
12–16 oz smoked sausage or kielbasa, sliced
1 medium onion, diced
2–3 garlic cloves, minced
5–6 medium potatoes, peeled and diced
4–5 cups chicken broth
1–1½ cups milk or heavy cream
Salt and pepper, to taste
Optional mix-ins: shredded cheddar cheese, chopped green onions, parsley

I usually brown sliced sausage first so it gets a little color and leaves flavor behind in the pot.

Then add onion and garlic and cook until soft, then stir in diced potatoes and broth.

Let it simmer until the potatoes are tender and easy to mash.

Mash a few potatoes right in the pot, then stir in cream or milk to thicken it up.

Finish with salt, pepper, and a handful of shredded cheese or chopped green onions.

19. Creamy Tuscan Chicken Soup

Ingredients:

1–2 tbsp olive oil
1 medium onion, diced
2–3 garlic cloves, minced
1 tsp Italian seasoning
¼–½ tsp red pepper flakes (optional, for heat)
2–3 cups diced chicken (breast or thighs)
5–6 cups chicken broth
½ cup chopped sun-dried tomatoes (in oil, drained)
½–1 cup heavy cream
2–3 big handfuls fresh spinach
Salt and pepper, to taste
Serve with: crusty bread, rolls, or spooned over cooked pasta

Cook onion and garlic in olive oil until soft, then add Italian seasoning and red pepper flakes.

Stir in diced chicken and let it cook just until no longer pink.

Add broth and chopped sun-dried tomatoes and simmer until the chicken is fully cooked.

Stir in cream and a few handfuls of fresh spinach until wilted.

Serve it with crusty bread or spoon it over cooked pasta.

20. Creamy White Chicken Chili

Ingredients:

1–2 tbsp oil or butter
1 medium onion, diced
2–3 garlic cloves, minced
1 tsp cumin
1 tsp oregano
3 cups cooked shredded chicken (rotisserie works great)
2 cans white beans (drained and rinsed)
1 small can (4 oz) diced green chiles
4–5 cups chicken broth
½–1 cup heavy cream or 4 oz cream cheese
Salt and pepper, to taste
Toppings: shredded cheese, sour cream, crushed tortilla chips, cilantro, lime

Saute onion and garlic, then adding cumin and oregano so the base has a lot of flavor.

Stir in shredded chicken, white beans, green chiles, and broth, then let it simmer so everything warms through.

Mash some of the beans right in the pot to thicken it.

Add cream cheese or heavy cream and stir until smooth.

Top with shredded cheese, sour cream, or crushed tortilla chips.

21. Creamy Shrimp Chowder

Ingredients:

2 tbsp butter
1 medium onion, diced
2–3 celery stalks, diced
2–3 garlic cloves, minced
2 tbsp flour
4–5 cups chicken or seafood broth
3–4 medium potatoes, peeled and diced
1–1½ cups heavy cream or half-and-half
1 lb raw shrimp, peeled and deveined
Salt and pepper, to taste
½–1 tsp Old Bay seasoning (optional but delicious)
Toppings: chopped parsley, bacon bits, green onions

Start by cooking diced onion and celery in butter until soft, then add garlic and stir for about a minute.

Sprinkle in flour and cook it briefly so it thickens the soup without tasting pasty.

Slowly add broth and diced potatoes, then let everything simmer until the potatoes are tender.

Stir in cream and raw shrimp and let them cook just until pink so they stay tender.

Season with salt, pepper, and a little Old Bay, then add chopped parsley or bacon bits on top.

22. Creamy Beef and Barley Soup

Ingredients:

1–2 tbsp oil or butter
1–1½ lbs beef stew meat, cut into small chunks
1 medium onion, diced
2 cups chopped carrots
2 cups chopped celery
1 cup pearl barley (rinsed)
6–7 cups beef broth
½–1 cup heavy cream or half-and-half
Salt and pepper, to taste
1–2 tsp dried thyme (or a few fresh sprigs)
Optional: parsley for serving

For this one, brown the beef first so it builds flavor right from the start.

Then add onion, carrots, and celery and cook until softened and slightly golden.

Stir in barley and broth, then let it simmer low and slow until the barley is tender and the beef is fall-apart soft.

Add a splash of cream to give it that creamy texture without making it heavy.

Finish with salt, pepper, and thyme and let it sit for a few minutes before serving.

23. Creamy Turkey and Wild Rice Soup

Ingredients:

2 tbsp butter
1 medium onion, diced
2 cups chopped carrots
2 cups chopped celery
3 cups cooked turkey (or rotisserie chicken), shredded or diced
1 cup wild rice or wild rice blend (cooked or uncooked — see notes below)
6–7 cups chicken or turkey broth
1–1½ cups milk or heavy cream
Salt and pepper, to taste
½–1 tsp poultry seasoning (optional but delicious)
Optional: fresh parsley for serving

Cook onion, carrots, and celery in butter until soft and fragrant.

Add cooked turkey, wild rice, and broth, then let it simmer so the flavors blend together.

Once everything is heated through, stir in cream or milk a little at a time.

Season with salt, pepper, and poultry seasoning if you have it.

You can use leftover holiday turkey or rotisserie chicken and swap in wild rice blend to save time.

24. Creamy Ham and Bean Soup

Ingredients:

2 tbsp butter
1 medium onion, diced
2–3 garlic cloves, minced
2–3 cups diced ham (leftover ham or a ham steak)
2 cans white beans (drained and rinsed)
4–5 cups chicken broth
1–1½ cups milk or heavy cream
Salt and pepper, to taste
Optional: parsley, thyme, or a pinch of smoked paprika
Serve with: crusty bread or spooned over a baked potato

Start this one by cooking onion and garlic in butter until soft and slightly sweet.

Add diced ham, canned white beans, and broth, then let it simmer so the beans soak up all that flavor.

Mash some of the beans right in the pot to naturally thicken the soup.

Stir in milk or cream and season with salt and pepper.

Serve it with crusty bread or spoon it over a baked potato for something a little different.

Restaurant-Style Creamy Soups

These are the soups that feel a little special, like something you’d order out but can make at home without much stress.

But don’t worry about getting too fancy!

There’s nothing wrong with using canned ingredients or shortcuts…it’ll taste just as good!

25. Creamy Lobster Bisque

Ingredients:

2 tbsp butter
1 medium onion, diced
2 celery stalks, diced
1–2 carrots, diced
2–3 garlic cloves, minced
2 tbsp tomato paste
2–3 tbsp flour
½ cup white wine (optional but classic)
4 cups seafood stock or chicken broth
1 bay leaf (optional)
1–1½ cups cooked lobster meat, chopped (fresh, frozen, or leftover)
1 cup heavy cream
Salt and pepper, to taste
Optional garnish: chives, parsley, paprika, extra lobster
Serve with: crusty bread, garlic toast, or warm rolls

Start by cooking onion, celery, and carrot in butter until everything is soft and smells rich, then stir in garlic and tomato paste and let it cook for a minute.

Add seafood stock and a splash of white wine if you use it, then let it simmer so the base deepens in flavor.

Blend the soup until smooth, then stir in cream and gently fold in cooked lobster meat.

Season with salt, pepper, and a pinch of paprika.

I’ve made with canned lobster and it tasted absolutely delicious!

26. Creamy Crab Soup

Ingredients:

2 tbsp butter
1 medium onion, diced
2 celery stalks, diced
1–2 garlic cloves, minced (optional, but delicious)
1–2 tsp Old Bay seasoning
2–3 tbsp flour
3 cups milk (whole milk works best)
2–3 cups chicken or seafood broth
1–1½ cups crab meat (fresh, canned, or imitation crab)
Salt and pepper, to taste
Optional toppings: parsley, crushed crackers, paprika, green onions
Serve with: oyster crackers, crusty bread, or warm rolls

Start this one by sauteing onion and celery in butter until soft, then adding a little Old Bay so the kitchen already smells good.

Sprinkle in flour and stir it around to thicken things before slowly adding milk and broth.

Let it simmer gently until creamy, then fold in crab meat (or imitation crab meat, no judgment here) so it stays in nice chunks.

Season with salt and pepper and adjust as you go.

Finish with crackers or a sprinkle of parsley on top.

27. Creamy French Onion Soup

Ingredients:

2 tbsp butter
3–4 large onions, thinly sliced
2 garlic cloves, minced (optional)
1 tbsp flour
4 cups beef broth (or broth of choice)
½–1 cup heavy cream or half-and-half
1–2 tsp Worcestershire sauce (optional but delicious)
Salt and pepper, to taste
Optional toppings: toasted baguette slices, shredded Gruyère or Swiss cheese, parsley
Serve with: crusty bread, warm rolls, or a cheesy toast topper

Slice onions thin and cook them slowly in butter, stirring often, until they’re deeply golden and soft.

Add garlic and a bit of flour, then pour in beef broth and let it simmer so everything comes together.

Stir in a splash of cream to give it that creamy texture while keeping the classic flavor.

Season with salt and pepper and taste before serving.

Ladle it into bowls and top with toasted bread and melted cheese.

28. Creamy Chicken Gnocchi Soup

Ingredients:

2 tbsp butter or olive oil
1 medium onion, diced
2–3 garlic cloves, minced
2 cups chopped carrots
1–2 cups chopped celery
3 cups cooked shredded chicken (rotisserie works great)
4–5 cups chicken broth
1 package (16 oz) potato gnocchi
2–3 big handfuls fresh spinach
1–1½ cups heavy cream or half-and-half
Salt and pepper, to taste
Optional: thyme, parsley, or grated Parmesan

Cook onion, celery, and carrot in butter until they’re soft and fragrant.

Add garlic, cooked chicken, and broth, then let it simmer for a few minutes so the flavors blend.

Stir in cream and drop in the gnocchi, letting them cook until they float and turn tender.

Add a handful of spinach and let it wilt right into the soup.

Serve it with warm bread or garlic knots for dipping.

29. Creamy Corn Chowder

Ingredients:

2 tbsp butter
1 medium onion, diced
2 celery stalks, diced
2–3 garlic cloves, minced
4–5 medium potatoes, peeled and diced
3–4 cups corn (fresh, frozen, or canned)
4–5 cups chicken or vegetable broth
1–1½ cups milk or heavy cream
Salt and pepper, to taste
Optional toppings: bacon bits, green onions, shredded cheese, parsley
Serve with: warm bread, rolls, or biscuits

Start by cooking diced onion and celery in butter until soft, then add garlic and stir for a minute.

Add potatoes, corn, and broth and let everything simmer until the potatoes are tender and the corn is sweet and soft.

Mash some of the potatoes right in the pot so the soup thickens naturally.

Stir in cream or milk and season with salt and pepper.

Top with bacon bits or green onions and serve with warm bread.

30. Creamy Seafood Chowder

Ingredients:

2 tbsp butter
1 medium onion, diced
2 celery stalks, diced
2–3 garlic cloves, minced (optional)
2–3 tbsp flour
4–5 cups seafood stock (or chicken broth)
3–4 medium potatoes, peeled and diced
1 lb mixed seafood (shrimp, fish, scallops—fresh or frozen)
1–1½ cups heavy cream or half-and-half
Salt and pepper, to taste
Optional: thyme, parsley, Old Bay, paprika
Serve with: oyster crackers, crusty bread, or warm rolls

Cook onion and celery in butter until soft, then sprinkling in flour and stirring it around to create a thick base.

Slowly add seafood stock and let it simmer until slightly thickened.

Stir in potatoes and let them cook until tender, then add shrimp, fish, or scallops and let them cook gently.

Finish with cream and season with salt and pepper.

Serve it with oyster crackers or crusty bread.

31. Creamy Roasted Garlic Soup

Ingredients:

2 whole heads of garlic
2–3 tbsp olive oil (for roasting)
2 tbsp butter
1 medium onion, diced
4 cups chicken or vegetable broth
½–1 cup heavy cream or whole milk
Salt and pepper, to taste
Pinch of thyme (fresh or dried)
Serve with: toasted bread, grilled bread rubbed with olive oil, or crusty rolls

Roast whole heads of garlic until soft and golden, then squeeze the cloves into a pot with melted butter and cooked onion.

Add broth and let it simmer so the garlic flavor spreads through the soup.

Blend until smooth, then stir in cream or milk to mellow everything out.

Season with salt, pepper, and a pinch of thyme.

Serve it with toast or grilled bread rubbed with olive oil.

32. Creamy Parmesan Spinach Soup

Ingredients:

2 tbsp butter
1 medium onion, diced
2–3 garlic cloves, minced
4 cups chicken or vegetable broth
8–10 cups fresh spinach (or as much as you have)
1–1½ cups heavy cream or half-and-half
¾–1 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Optional: a pinch of nutmeg or crushed red pepper
Serve with: crusty bread, garlic toast, or a simple side salad

Start by sauteing onion and garlic in butter until soft, then add chicken or vegetable broth and let it come to a gentle simmer.

Stir in fresh spinach a handful at a time until it wilts down completely.

Blend lightly so the soup stays mostly smooth but still has a little texture.

Stir in cream and freshly grated parmesan and let it melt in slowly.

Serve it with crusty bread or a simple side salad.

Family-Approved Creamy Soup Favorites

These are the soups I keep coming back to because they’re easy to tweak, forgiving if you’re missing an ingredient, and they actually get eaten without complaints.

Some nights that means swapping cream for milk, skipping a step, or adding whatever veggies are hanging out in the fridge.

None of these need perfection, just a pot, a spoon, and a little time on the stove!