The best autumn cream soups that every housewife should make: 2 variations.

Culinary trends and fashion for certain dishes change at the speed of light. But there is something that remains unchanged. And we are talking about soups. They are perhaps the most diverse in gastro culture. Hot and cold, thick and liquid, creamy and transparent. All of them, regardless of the recipe, are very nutritious and healthy. This is extremely important in the fall.

The FoodOboz editorial team has prepared 2 recipes for autumn cream soups: zucchini and cheese. They were shared by food blogger Anna Stankevych on her Instagram page.

Zucchini cream soup

Ingredients:

• Zucchini
• Potatoes
• Garlic
• Carrots
• Onion
• Cream
• Broth – 1 liter
• Spices
• Croutons for serving

Method of preparation:

1. Peel and dice the vegetables.
2. Fry the onion in a saucepan, add the rest of the vegetables, and simmer for about 10 minutes.
3. Pour in the broth and cook until the carrots are tender.
4. Add cream and spices. Bring to a boil.
5. Blend the soup with a blender. Put back on the fire and bring to a boil.

Cheese cream soup

Ingredients:

• Broth – 2 liters
• Potatoes
• Carrots
• Onion
• Garlic
• Processed cheese – 2 pcs
• Turmeric – 1\2 tsp
• Salt, pepper

Method of preparation:

1. Pour chopped potatoes, carrots, and garlic into boiling broth.
2. Fry the oil.
3. When potatoes and carrots are cooked, add onions, turmeric, salt, and chopped cheese. Cook for a few more minutes.
4. Blend the soup with a blender. Put it back on the fire and bring it to a boil.