5 Creamy Soups From Giada De Laurentiis That Are So Much More Exciting Than Tomato

We have been in soup season for a while now, and that means that you’ve probably already run the gamut of your go-to soup recipes. But if you haven’t yet tried these creamy soups from Giada De Laurentiis, then you’re missing out. They’re so much more exciting than your standard tomato or broccoli cheddar, and are packed with flavors that will keep you warm, cozy, and satiated all winter long.

Butternut Squash Soup

De Laurentiis’ Butternut Squash Soup recipe “tastes very clean and healthy,” as the recipe page reads, because of its simple flavors. And despite it being super rich and creamy, there’s actually no cream in the soup at all. To make it, all you do is sauté onions and carrots in a bit of olive oil and butter until they’re soft. Then, add garlic, cubes of butternut squash, and chicken broth. Bring everything to a simmer and add a bit of sage. When the vegetables are soft, take the soup off the heat and blend everything with an immersion blender. You can even make this soup vegetarian/vegan-friendly by using vegetable broth and nixing the butter.

Creamy Pumpkin Soup

This recipe for Creamy Pumpkin Soup (a.k.a. Crema Di Zucca) starts similarly to the Butternut Squash Soup with the sautéing of onions in a bit of olive oil. But instead of squash, you add potato, kabocha squash, and vegetable broth to the pot, along with a sprig of rosemary. Bring everything to a simmer and let the soup cook until the vegetables are soft. Then, blend with an immersion blender and season with cinnamon, nutmeg, maple syrup, and kosher salt. This soup will bring you back to fall as soon as you take the first sip.

Creamy Cauliflower and Sweet Potato Soup

It may be creamy and velvety, but once again, this Cauliflower and Sweet Potato Soup is completely dairy-free! This time, you start by sautéing a shallot in olive oil, seasoning it with salt after it starts to become translucent. Next, add your sweet potatoes, allowing them to cook for a minute before adding in cauliflower, bay leaf, vegetable broth, and three cups of water. Allow everything to simmer and cook until the sweet potatoes and cauliflower are tender. Blend with your immersion blender, adding a bit of coconut oil halfway through blending, and you’re ready to serve!

Green Pea, Lettuce, and Fennel Soup

Yes, lettuce! De Laurentiis’ Green Pea, Lettuce, and Fennel Soup is like a delicious salad in soup form. “If you wouldn’t think of putting lettuce in a soup, you should; it adds a light flavor and texture to go with the body and the richness from the peas,” De Laurentiis writes in the recipe description. You first cook the fennel with some shallots before adding the lettuce and allowing it to wilt. Mix in the peas, chicken broth, and some water, and simmer until everything is soft and tender. Blend in batches, adding fennel seeds to each batch, and add salt and pepper before serving. This soup’s flavor is beyond interesting and delicious — you have to give it a try!

White Velvet Soup

Giada De Laurentiis’ White Velvet Soup is kind of like all of the above soups combined into one! You sauté parsnips, celery, fennel, onion, salt, and fennel seeds in olive oil before adding water and a bay leaf to the pan. Everything simmers until the vegetables are soft, and then you blend the soup together, adding almond milk to each batch in the blender. Return the puree to the Dutch oven and heat it before serving. It’s a delicious, earthy soup that you’ll want to make on repeat for the rest of the winter.

Give these delicious creamy soups from Giada De Laurentiis a try this soup season, and you’ll have so many new favorites to add to your rotation.

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