More Recipes Like Creamy Beet With Dill Soup

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Creamy Sweet Potato With Ginger Soup

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

Made with sweet potatoes and seasoned with ginger, nutmeg, and cayenne pepper, this creamy soup is topped with honey-roasted peanuts.

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Creamy Turnip With Paprika Soup

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

Crisp slices of shallot fried in butter top this creamy pureed soup seasoned with paprika and thyme.

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Creamy Carrot With Curry Soup

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

Top this curried soup with roasted pistachio nuts for a delectable taste sensation.

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Creamy Corn With Cumin Soup

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

This Mexican-inspired corn soup made with cilantro, cumin, and cayenne pepper is topped with corn chips and fresh tomatoes.

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Creamy Parsnip With Ginger Soup

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

This smooth and creamy soup is seasoned with ginger, cardamom, and allspice.

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Creamy Potato With Rosemary Soup

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

Fresh rosemary and garlic makes this creamy potato soup extraordinary. Top with crumbled bacon.

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Creamy Cauliflower With Ginger Soup

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

This Indian-inspired soup is seasoned with saffron, ginger, and turmeric, and topped with a seared sea scallop.

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Creamy Broccoli With Mustard Soup

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

Toasted pine nuts are the perfect garnish for this traditional broccoli cream soup.

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Creamy Butternut Squash With Cinnamon Soup

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

Cinnamon, ginger, and cloves infuse this soup with Fall flavors. Top with apple chips.

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Creamy Vegetable Soup

Submitted by: Corwynn Darkholme

Sweet potatoes, zucchini, broccoli florets, and cubes of russet potatoes are cooked in cumin and celery seed seasoned broth with milk for 8 to 10 hours in a slow cooker to create a low-fat soup.

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