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Italian Cream Soups
Cream of Artichoke
Cream of Cauliflower
Cream of Fennel
Potato-Leek Soup
Cream of Cardoon Soup
Cream (crema) soups have long been a part of Italian cooking.  But in Italy it is not usually cream that creates the creamy texture.  Italians puree a wide range of ingredients, and for virtually any vegetable there is a passato.  Passato means "mashed" or "pureed" and describes a soup prepared with a food mill, blender, immersion blender, or food processor.  A few of these recipes call for cream to create a smooth, velvety texture.  In many cases, the amount of cream can be reduced or eliminated to your tastes.
Cream of Cardoon Soup
Cream of Artichoke Soup - Passato di Carciofi
(Serves 6)

This soup is simple, healthy, and easy to prepare.  Don't leave out the parsley
or fresh lemon juice as they are essential to the flavor of this soup.  You may
choose to use fresh or frozen artichoke hearts in place the canned as
suggested in the recipe.


2 (14 ounce) cans artichoke hearts
2 medium potatoes, peeled and diced
1 medium onion, diced
2 celery ribs, sliced
3 cups each low-sodium chicken and beef broth
Salt and pepper 
4 tablespoons butter
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
Parmesan cheese, for garnish


Combine the artichokes, potatoes, onion, celery and broth in a stockpot.
Bring to a boil and then reduce to a simmer.  Cover and cook until the
vegetables are tender, about 35 minutes.  Puree the soup in batches using a
blender, food mill, or food processor.  Return the puree to the pot and season
with salt and pepper.  Return the pot to the heat, stir in the butter, and heat just
to a simmer.  Combine the parsley and lemon juice in a small bowl.  Ladle the
soup into bowls. Sprinkle with about a tablespoon of Parmesan.  Top each
serving with a little of the parsley mixture.
Cream of Cauliflower Soup
(Serves 8 to 10)


2 tablespoons olive oil or butter
1/2 cup chopped onion
1 small carrot, peeled and grated
1 cup chopped celery
1 head cauliflower (about 1 pound), cut into florets
2 tablespoons chopped parsley, divided
1/2 teaspoon dried tarragon
Salt and pepper

8 cups chicken broth
1/4 cup butter
3/4 cup flour
2 cups milk
1 cup half and half


Heat oil or butter in a large stockpot over medium heat.  Add onion and
sauté until translucent, 4 to 5 minutes.  Add carrot and celery, and
continue to sauté about 2 minutes.  Add cauliflower, 1 tablespoon
parsley, and tarragon; season with salt and pepper.  Cover, reduce heat
to low, and cook 15 minutes, stirring occasionally.

Add chicken stock and bring to a boil. Reduce heat and simmer 5

Melt 1/4 cup butter in a small saucepan; stir in the flour.  Slowly whisk
in the milk, blending until smooth.  Bring the mixture to a boil and the
mixture is thick and smooth.  Remove from heat and stir in the half and
half.  Stir the mixture into the simmering soup.  Check for seasoning
and simmer for 15 to 20 minutes.

Transfer about 2 cups of the soup to a blender and puree until smooth.
Pour the pureed mixture back into the soup.  Serve in individual bowls
topped with a sprinkle of remaining parsley.
Cream of Fennel Soup
(Serves 6)


2 pounds fresh fennel bulbs
2 medium potatoes, peeled and diced
1 large carrot, peeled and diced
1 large onion, chopped
2 bay leaves
6 cups chicken broth
1/2 cup milk or light cream
Salt and pepper
1 tablespoon fresh lemon juice
1/3 cup grated Parmesan cheese


Remove fennel stalks from bulb and set aside for garnish.  Cut the bulb in half,
remove the core, and thinly slice.

In a large stockpot, combine the sliced fennel, potatoes, carrots, and onion.
Add the bay leaves and broth and bring to a boil.  Reduce the heat to low,
cover, and simmer 30 minutes until the vegetables are tender.  Remove from
heat.  Remove and discard the bay leaves.  Puree the soup in batches in a
food processor or blender.  Return the mixture to the stockpot.  Stir in the milk
and season with salt and pepper.  Heat over low heat but do not allow the soup
to boil.

Chop enough of the reserved fennel leaves to make 1/4 cup.  Combine with the
lemon juice.  Spoon the soup into individual serving bowls.  Top each with
some Parmesan and a spoonful of fennel leaves.
Potato-Leek Soup
(Serves 6 to 8)


3 tablespoons unsalted butter
3 cups sliced leeks (white and light green parts only)
3 tablespoons flour
4 cups chicken broth
2 cups water
Salt and pepper
1/2 teaspoon garlic powder
1 cup sliced tender green part of leeks  (optional)
4 cups peeled and diced potatoes
1/3 cup heavy cream
2 to 3 tablespoons minced fresh parsley or chives


Melt butter in a large stockpot over medium-low heat.  Stir in the leeks, cover,
and cook for 5 minutes without browning.  Stir in the flour and cook for 2
minutes.  Slowly add a cup or so of the broth and blend it thoroughly with the
vegetables.  Add the remaining broth and the water.  Season with salt and
pepper and add the garlic powder.  Add the optional leeks and potatoes.  Bring
to a boil and simmer, partially covered, for 45 minutes, until vegetables are

Transfer the mixture to a food processor and process until smooth.  For a
slightly chunkier soup, only puree 2/3 of the mixture.  Return the soup to the
stockpot.  Stir in the cream and heat through.  Serve, topping each serving
with a sprinkling of parsley or chives.
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Italian Soup Recipes
OXO Good Grips Wooden Spoon Set, 3-Piece
Wooden spoons are inexpensive, usually less than $10 each, and among the most used items in your kitchen.  They're sturdy enough to mix heavy dough, safe for nonstick cookware, and the right choice for stirring hot dishes because they don't conduct heat.  To keep your wooden spoons in top shape, wash them by hand and dry them before storing in a drawer.
1.  Cut your vegetables small for faster
cooking.  A 1/2-inch dice only needs about
10 minutes of simmering before it's soft
enough to puree.

2.  Don't stir the vegetables too often during
the saute; once every 2 minutes or so is
good.  This helps them brown and develop
flavor beyond simply simmered vegetables.

3.  A blender makes the smoothest cream
soups.  An immersion blender works well,

4.  Add an attractive garnish.  Use an herb
sprig, a drizzle of olive oil, asprinkleof grated
cheese, or some croutons.  A dollop of sour
cream or plain yogurt can also enhance a
simple cream soup.
Ninja Professional Blender with Single Serve.
Time an issue?
Even those with a busy schedule can make
meal times magical.  Prepare the slow
cooker the night before--simply add
ingredients to the stoneware insert and
refrigerate overnight. Then, before work in the
morning, set the stoneware insert into the
heating base, secure the lid, turn it on, and
set the programmable timer; the slow cooker
takes care of the rest.
All Cream Pattern With Embossed Design
Dimensions: 9 1/2" Dia X 1 3/4" Deep
Take your soup to work and microwave
it right in this mug.
Print Friendly and PDF
Cream of Cardoon Soup
(Serves 4 to 6)


5-6 large stalks of cardoon
2 tablespoons butter
1 large leek, trimmed and sliced
2 small potatoes, peeled and diced
1 garlic clove, minced
3 cups vegetable or chicken broth
1 teaspoon dried thyme
Salt and pepper
1/4 cup heavy cream


To prepare the cardoons:
Fill a large bowl with water; squeeze in the juice of the lemon. Snap off the
outer stalks of the cardoons at the base and discard. Cut off the base of the
remaining cluster of tender stalks. Now trim the separated stalks one at a
time. Cut off all the sharp-pointed leaves and pull off the strings that run along
the edges. Lift off the transparent skin that covers the inside with the tip of a
sharp knife. Cut the stalks into 3-inch pieces and place in the water with the
lemon juice.

Bring 3 quarts of water to a boil in a large saucepan. Remove the cardoons
from the lemon-water and place in the saucepan. Cook until soft and tender,
30 to 45 minutes. Drain in a colander.

Melt the butter in a medium saucepan over medium-low heat.
Add the leeks, potatoes, and garlic.  Saute for 10 minutes until the leeks are
tender but not browned.  Add the prepared cardoons, broth, thyme, salt and
pepper.  Bring the mixture to a boil.  Reduce the heat and cook, uncovered, for
30 minutes.

Transfer the mixture, in batches, to a blender and puree until smooth.  Return
the soup to a saucepan. Stir in the heavy cream; heat through to serve.
Cream of Cardoon Soup
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Preheat the oven to 400
degrees F.
Split a loaf of Italian bread
lengthwise into 2 pieces. 
Place the bread, cut side
up, on a baking sheet.  Stir
together finely minced
fresh garlic and softened
butter.  Spread over both
pieces of bread.  Sprinkle
some grated Parmesan
cheese and chopped
parsley over the top.  Bake
for 10-15 minutes, or until
just starting to turn golden

Some people cringe at the
idea of using garlic
powder instead of fresh
garlic, but for this recipe I
find that it works equally as
well. Simply spread the
butter over the bread,
sprinkle generously with
garlic powder, add the
Parmesan and parsley,
and bake.