20 Creamy Philips Soup Maker Recipes Delicious

Craving cozy, creamy soups without the fuss? Your Philips Soup Maker is about to become your kitchen MVP! From velvety butternut squash to rich potato leek, we’ve rounded up 20 irresistibly smooth recipes—perfect for busy weeknights, chilly evenings, or anytime you need a bowl of comfort. Get ready to blend, sip, and savor—these soups are as easy as they are delicious. Let’s dive in!

Classic Tomato Basil Soup

Delving into the art of soup-making can be both rewarding and comforting, especially when starting with a timeless recipe like Classic Tomato Basil Soup. This guide will walk you through each step, ensuring a rich and flavorful outcome every time.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped (yellow onions work best for sweetness)
• 2 garlic cloves, minced (freshly minced releases more flavor)
• 28 ounces canned whole tomatoes (San Marzano tomatoes are my preference for their depth)
• 2 cups vegetable broth (homemade adds a personal touch)
• 1/4 cup fresh basil leaves, chopped (tearing them releases more aroma)
• 1/2 cup heavy cream (room temperature blends smoother)
• Salt and pepper (to layer flavors as you go)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion, stirring occasionally, until translucent, roughly 5 minutes. Tip: Lower the heat if onions start to brown.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in the canned tomatoes with their juice, breaking them apart with a spoon. Tip: A potato masher can help achieve a smoother texture.
5. Add the vegetable broth, bring to a simmer, and cook for 20 minutes, stirring occasionally.
6. Remove from heat, blend the soup until smooth using an immersion blender. Tip: For a silkier texture, strain the soup through a fine-mesh sieve.
7. Return the soup to the pot, stir in the chopped basil and heavy cream, and warm through over low heat for 5 minutes. Season with salt and pepper to taste.

Bright in flavor with a velvety texture, this Classic Tomato Basil Soup pairs wonderfully with a grilled cheese sandwich or a sprinkle of crispy croutons for added crunch. The freshness of the basil shines through, making each spoonful a delightful experience.

Creamy Broccoli Cheddar Soup

On a chilly evening, nothing warms the soul quite like a bowl of creamy broccoli cheddar soup. This recipe is straightforward, ensuring even beginners can achieve a comforting, velvety texture with a rich, cheesy flavor.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely diced (I find yellow onions sweeter)
• 2 cloves garlic, minced (fresh is best for that punchy flavor)
• 4 cups broccoli florets (cut into bite-sized pieces for even cooking)
• 3 cups chicken broth (homemade adds depth, but store-bought works fine)
• 1 cup heavy cream (for that luxurious texture)
• 2 cups shredded sharp cheddar cheese (the sharper, the better for flavor)
• Salt and pepper (to season, but we’ll specify amounts)

Instructions

1. Heat 1 tbsp extra virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 small finely diced onion, cooking until translucent, about 5 minutes. Stir occasionally to prevent burning.
3. Stir in 2 cloves minced garlic, cooking for 30 seconds until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Add 4 cups broccoli florets and 3 cups chicken broth. Bring to a boil, then reduce heat to simmer for 10 minutes, until broccoli is tender.
5. Using an immersion blender, puree the soup until smooth. Tip: For a chunkier texture, blend half the soup.
6. Stir in 1 cup heavy cream and heat through without boiling, about 2 minutes.
7. Gradually add 2 cups shredded sharp cheddar cheese, stirring until fully melted and the soup is creamy. Tip: Add cheese off the heat to prevent clumping.
8. Season with 1/2 tsp salt and 1/4 tsp pepper, adjusting to your preference.

Now, this soup boasts a velvety texture with the perfect balance of sharp cheddar and fresh broccoli. Serve it with a sprinkle of extra cheese on top or a side of crusty bread for dipping.

Spicy Carrot and Ginger Soup

Unveiling the warmth and zest of this Spicy Carrot and Ginger Soup, a perfect blend to soothe and invigorate your senses. Let’s embark on this culinary journey together, ensuring each step is as enjoyable as the final sip.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow onions work best for sweetness)
• 4 cups carrots, peeled and chopped (about 6 medium carrots)
• 1 tablespoon fresh ginger, grated (for that punchy warmth)
• 4 cups vegetable broth (homemade or store-bought, but low sodium preferred)
• 1 teaspoon ground cumin (toasted and ground at home if possible)
• 1/2 teaspoon cayenne pepper (adjust based on your heat preference)
• Salt, to taste (I start with 1/2 teaspoon and adjust)
• 1/2 cup coconut milk (full fat for creaminess)
• Fresh cilantro, for garnish (because freshness is key)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, stirring occasionally, until translucent, about 5 minutes. Tip: A pinch of salt helps draw out moisture.
3. Stir in the carrots and grated ginger, cooking for another 5 minutes to soften slightly.
4. Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce heat to simmer, covered, for 20 minutes until carrots are tender. Tip: A fork should easily pierce the carrots.
5. Remove from heat and blend until smooth using an immersion blender. Tip: For extra silkiness, strain the soup through a fine mesh sieve.
6. Return the soup to the pot over low heat. Stir in the cumin, cayenne pepper, and salt, adjusting spices to your liking.
7. Finally, whisk in the coconut milk until fully incorporated, heating through for about 2 minutes.

Offering a velvety texture with a kick, this soup pairs wonderfully with crusty bread or a dollop of yogurt for contrast. The ginger’s spice and carrot’s sweetness create a harmonious balance, making each spoonful a delight.

Curried Cauliflower Soup

Sometimes, the simplest ingredients come together to create something truly extraordinary. Today, we’re diving into a comforting bowl of Curried Cauliflower Soup, a dish that’s as nourishing as it is flavorful, perfect for any season.

Ingredients

• 1 large head of cauliflower, chopped into florets (the fresher, the better for a vibrant taste)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp curry powder (choose a quality brand for depth of flavor)
• 4 cups vegetable broth (homemade or low-sodium store-bought)
• 1 cup coconut milk (full-fat for creaminess)
• Salt, to taste (I like to start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Tip: Don’t rush this step; caramelizing the onions slightly adds sweetness.
3. Stir in the minced garlic and curry powder, cooking for 1 minute until fragrant. Tip: Toasting the curry powder releases its essential oils, enhancing the soup’s flavor.
4. Add the cauliflower florets and vegetable broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 20 minutes, or until the cauliflower is tender. Tip: A fork should easily pierce the florets when they’re ready.
5. Remove the pot from heat and blend the soup until smooth using an immersion blender. Alternatively, carefully transfer to a blender in batches.
6. Stir in the coconut milk and salt, then return the soup to the stove to warm through for 2 minutes.

Enjoy the velvety texture and the harmonious blend of spices in every spoonful. For an extra touch, garnish with a drizzle of coconut milk and a sprinkle of curry powder before serving.

Sweet Corn and Coconut Soup

This comforting Sweet Corn and Coconut Soup is a delightful blend of creamy coconut milk and the natural sweetness of corn, perfect for any season. The process is straightforward, making it an excellent choice for beginners eager to expand their culinary skills.

Ingredients

• 2 cups fresh sweet corn kernels (frozen works too, but fresh is my preference for that extra crunch)
• 1 can (13.5 oz) coconut milk (I always go for full-fat for that rich, creamy texture)
• 1 tbsp coconut oil (extra virgin olive oil can substitute, but coconut oil enhances the flavor)
• 1 small onion, finely chopped (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 3 cups vegetable broth (homemade is best, but store-bought works in a pinch)
• 1 tsp salt (adjust based on your broth’s saltiness)
• 1/2 tsp black pepper (freshly ground for that aromatic kick)

Instructions

1. Heat the coconut oil in a large pot over medium heat until it’s melted and shimmering, about 1 minute.
2. Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and the garlic is fragrant, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the sweet corn kernels and cook for another 2 minutes, allowing them to slightly caramelize for enhanced flavor.
4. Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes to meld the flavors together.
5. Add the coconut milk, salt, and black pepper to the pot. Stir well to combine and simmer for an additional 5 minutes. Tip: Avoid boiling after adding coconut milk to prevent separation.
6. Using an immersion blender, blend the soup until it reaches your desired consistency. Tip: For a chunkier texture, blend only half the soup.
7. Taste and adjust the seasoning if necessary. Tip: A squeeze of lime juice can add a refreshing zing if the soup feels too rich.

Mmm, the final soup is luxuriously creamy with a perfect balance of sweetness from the corn and richness from the coconut milk. Serve it with a sprinkle of fresh cilantro or a dash of chili flakes for an extra layer of flavor and color.

Thai Coconut Chicken Soup

Preparing Thai Coconut Chicken Soup is a delightful way to bring the exotic flavors of Thailand into your kitchen. This guide will walk you through each step, ensuring even beginners can achieve a delicious result.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 lb chicken breast, thinly sliced (room temp cooks more evenly)
• 4 cups chicken broth (homemade or store-bought, but low sodium preferred)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 2 tbsp fish sauce (the secret to authentic flavor)
• 1 tbsp brown sugar (balances the soup’s tanginess)
• 1 stalk lemongrass, bruised and cut into 2-inch pieces (releases more aroma)
• 3 kaffir lime leaves (fresh if possible, but dried works)
• 1 inch ginger, sliced (peeled for smoother texture)
• 1 red chili, sliced (adjust for heat preference)
• 1 cup mushrooms, sliced (I love shiitake for their meatiness)
• 2 tbsp lime juice (freshly squeezed for brightness)
• 1/4 cup cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add chicken slices, cooking until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Pour in chicken broth and coconut milk, stirring to combine. Bring to a gentle simmer.
4. Stir in fish sauce and brown sugar until dissolved, about 1 minute.
5. Add lemongrass, kaffir lime leaves, ginger, and chili. Simmer for 10 minutes to infuse flavors. Tip: Bruising lemongrass releases more flavor.
6. Add mushrooms, cooking until tender, about 5 minutes. Tip: Slice mushrooms uniformly for even cooking.
7. Remove from heat, stir in lime juice, and discard lemongrass and lime leaves.
8. Garnish with cilantro before serving.

Here’s how it turns out: The soup boasts a creamy texture with a perfect balance of spicy, sour, and sweet flavors. Serve it with a side of steamed jasmine rice for a heartier meal.

Mushroom and Barley Soup

Very few dishes offer the comforting embrace of a well-made Mushroom and Barley Soup, especially when the weather turns chilly. This recipe is a hearty, flavorful journey that’s both nourishing and straightforward to make, perfect for beginners eager to explore the depths of homemade soup.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 8 oz mushrooms, sliced (I love cremini for their earthy flavor)
• 1 cup pearl barley (rinsed under cold water to remove any dust)
• 6 cups vegetable broth (homemade or store-bought, but low-sodium is my preference)
• 1 tsp dried thyme (rubbed between fingers to release its oils)
• Salt and pepper (measured with your heart, but start with 1/2 tsp salt)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
4. Add the sliced mushrooms, cooking until they release their moisture and brown slightly, about 8 minutes.
5. Pour in the rinsed barley, vegetable broth, and dried thyme, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender.
7. Season with salt and pepper, adjusting to your liking after tasting.

What makes this soup truly special is the chewy texture of the barley against the tender mushrooms, all swimming in a deeply savory broth. Serve it with a sprinkle of fresh parsley or a dollop of sour cream for an extra layer of flavor.

Chicken Noodle Soup

Sometimes, all you need is a bowl of comforting chicken noodle soup to warm your soul. This classic dish is not only easy to make but also packed with flavors that remind you of home.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 cup diced onions (I find yellow onions work best here)
• 1 cup sliced carrots (about 2 medium, for a sweet crunch)
• 1 cup sliced celery (2 stalks, for that essential freshness)
• 2 cloves garlic, minced (because garlic makes everything better)
• 6 cups chicken broth (homemade or store-bought, but low-sodium is my preference)
• 2 cups shredded cooked chicken (leftover rotisserie chicken saves time)
• 1 cup uncooked egg noodles (the wider the noodle, the more comforting the soup)
• 1 tsp dried thyme (for that herby depth)
• Salt and pepper (to season, but be mindful of the broth’s saltiness)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the garlic and cook for another 30 seconds, just until fragrant.
4. Pour in the chicken broth, bringing the mixture to a boil. Tip: Skim off any foam that rises to the top for a clearer soup.
5. Add the shredded chicken and egg noodles. Reduce the heat to a simmer and cook until the noodles are tender, about 8 minutes. Tip: Stir occasionally to prevent the noodles from sticking together.
6. Season with thyme, salt, and pepper. Tip: Taste as you go to adjust the seasoning perfectly.

The soup should have a harmonious blend of tender chicken, soft noodles, and crunchy vegetables, all in a savory broth. Serve it with a sprinkle of fresh parsley or a side of crusty bread for an extra comforting meal.

Roasted Red Pepper Soup

Today, we’re diving into the comforting world of Roasted Red Pepper Soup, a dish that marries simplicity with depth of flavor. This recipe is perfect for those chilly evenings when you crave something warm and inviting.

Ingredients

• 4 large red bell peppers (I find the ones with a glossy skin roast the best)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work great for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is my preference)
• 1/2 cup heavy cream (for that luxurious texture)
• Salt and freshly ground black pepper (to season, but we’ll be specific about amounts)

Instructions

1. Preheat your oven to 425°F. This high heat is key for getting those peppers nicely charred.
2. Cut the red bell peppers in half, remove the stems and seeds, and place them cut-side down on a baking sheet. Drizzle with 1 tbsp of olive oil. Roast for 25-30 minutes until the skins are blackened and blistered.
3. While the peppers roast, heat the remaining 1 tbsp of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
4. Add the minced garlic to the pot and cook for another minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
5. Once the peppers are done, let them cool slightly, then peel off the skins. They should come off easily. Tip: If some bits stick, that’s okay—they’ll add a smoky depth.
6. Add the peeled peppers to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes to let the flavors meld.
7. Use an immersion blender to puree the soup until smooth. Alternatively, you can blend it in batches in a regular blender. Tip: Be careful with hot liquids in a blender—fill only halfway and hold the lid with a towel.
8. Stir in the heavy cream and season with 1 tsp salt and 1/2 tsp black pepper. Heat through for another 2 minutes.

Unbelievably creamy and rich, this soup boasts a velvety texture with a sweet, smoky flavor from the roasted peppers. Serve it with a dollop of sour cream and a sprinkle of fresh herbs for an extra touch of elegance.

Zucchini and Spinach Soup

Let’s dive into making a comforting bowl of Zucchini and Spinach Soup, perfect for any season. This recipe is straightforward, ensuring even beginners can achieve a delicious result with minimal fuss.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best for sweetness)
• 2 cloves garlic, minced (freshly minced releases more flavor)
• 2 medium zucchinis, chopped (about 3 cups, leave the skin on for nutrients)
• 4 cups fresh spinach (packed, stems removed for tenderness)
• 4 cups vegetable broth (homemade or low-sodium store-bought)
• 1/2 teaspoon salt (adjust based on your broth’s saltiness)
• 1/4 teaspoon black pepper (freshly ground for the best aroma)
• 1/2 cup heavy cream (room temperature blends smoother)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, to avoid burning.
4. Add the chopped zucchini, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the zucchini starts to soften.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes, covered.
6. Add the spinach in batches, stirring until wilted, about 2 minutes.
7. Remove from heat and blend the soup until smooth using an immersion blender (or in batches in a countertop blender).
8. Stir in the heavy cream until fully incorporated, then taste and adjust seasoning if necessary.

Here you have it—a velvety soup with the fresh flavors of zucchini and spinach shining through. For an extra touch, serve with a drizzle of olive oil and a sprinkle of cracked black pepper on top.

Beetroot and Goat Cheese Soup

Venturing into the world of soups, this Beetroot and Goat Cheese Soup stands out for its vibrant color and creamy texture, perfect for those looking to add a splash of color to their dinner table. It’s a straightforward recipe that even beginners can master with a bit of guidance.

Ingredients

• 2 large beetroots, peeled and diced (about 2 cups) – I find the deeper the red, the richer the flavor.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 small onion, finely chopped – yellow onions work best for their sweetness.
• 2 cups vegetable stock – homemade is preferable, but store-bought works in a pinch.
• 4 oz goat cheese, plus extra for garnish – room temperature blends smoother.
• 1/2 cup heavy cream – for that luxurious texture.
• Salt and pepper – to season, but we’ll specify amounts to avoid guesswork.

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion, sautéing until translucent, roughly 5 minutes. Tip: Stir occasionally to prevent burning.
3. Introduce the diced beetroots to the pot, stirring to coat them in oil and onion mixture, about 2 minutes.
4. Pour in the vegetable stock, bringing the mixture to a boil. Then, reduce heat to low, cover, and simmer for 25 minutes, or until beetroots are tender. Tip: A fork should easily pierce the beetroots when done.
5. Remove the pot from heat. Carefully blend the soup until smooth using an immersion blender. Tip: For a silkier texture, strain the soup through a fine mesh sieve.
6. Return the soup to low heat. Stir in the goat cheese and heavy cream until fully incorporated, about 3 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper, adjusting as needed.
7. Serve hot, garnished with crumbled goat cheese and a drizzle of olive oil.

Bright in color and rich in flavor, this soup offers a velvety texture that pairs wonderfully with crusty bread. For an extra touch, sprinkle with fresh thyme or serve with a side of roasted nuts for added crunch.

Chickpea and Kale Soup

Every cook needs a hearty, nutritious soup in their repertoire, and this Chickpea and Kale Soup is a perfect choice. It’s a blend of simple ingredients that come together to create a comforting bowl full of flavor and texture.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 teaspoon ground cumin (toasted and ground at home if you’re feeling ambitious)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is best)
• 1 (15-ounce) can chickpeas, drained and rinsed (for that perfect bite)
• 1 bunch kale, stems removed and leaves chopped (I like Lacinato for its tenderness)
• Salt and pepper (to season, but we’ll specify amounts)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and ground cumin, cooking until fragrant, about 30 seconds.
4. Pour in the vegetable broth and bring to a boil, then reduce heat to simmer.
5. Add the chickpeas and simmer for 10 minutes to allow flavors to meld.
6. Stir in the chopped kale and cook until just wilted, about 3 minutes.
7. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, adjusting as needed.

Here’s how this soup turns out: the chickpeas offer a creamy contrast to the kale’s slight bitterness, while the cumin adds a warm depth. Serve it with a drizzle of olive oil and a slice of crusty bread for a complete meal.

Wild Rice and Mushroom Soup

Sometimes, the most comforting dishes come from the simplest ingredients, and this Wild Rice and Mushroom Soup is no exception. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 cup wild rice (I love the nutty flavor it brings)
• 8 oz cremini mushrooms, sliced (baby bellas work great too)
• 1 medium onion, diced (yellow onions are my preference for sweetness)
• 2 cloves garlic, minced (fresh is always best)
• 4 cups vegetable broth (homemade gives the best flavor)
• 1 cup heavy cream (room temperature blends smoother)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp thyme (dried is fine, but fresh thyme leaves are magical)
• Salt and pepper (to season, but we’ll specify amounts)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and start to brown, about 8 minutes.
4. Add the wild rice and thyme, stirring to coat the rice in the oil and vegetable mixture.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
6. Stir in the heavy cream and season with 1/2 tsp salt and 1/4 tsp pepper, then heat through for another 5 minutes.
7. Tip: For a thicker soup, let it simmer uncovered for the last 10 minutes. Tip: Taste and adjust seasoning before serving. Tip: Garnish with fresh thyme leaves for a pop of color and flavor.

You’ll love the creamy texture and earthy flavors of this soup. Try serving it with a crusty bread for dipping, or top with a sprinkle of grated Parmesan for an extra layer of flavor.

Conclusion

With 20 luscious, creamy soups to choose from, your Philips Soup Maker is about to become your new kitchen BFF! Whether you’re craving classic comfort or bold new flavors, these recipes make it easy to enjoy homemade goodness in minutes. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Pin it to share the soup love with fellow home cooks!