Best Creamy Cilantro And Almond Soup Recipes

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CREAM OF CILANTRO SOUP



Cream of Cilantro Soup image

Make and share this Cream of Cilantro Soup recipe from Food.com.

Provided by Diana Adcock

Categories     Tex Mex

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 bunches fresh cilantro, take 1 bunch and wash,stems removed and leaves chopped (Remove 6 T. from the other bunch to set aside for garnish)
1 (32 ounce) can low-sodium low-fat chicken broth or 1 (32 ounce) can low-sodium low-fat vegetable broth
2 teaspoons butter
2 teaspoons flour
1 (8 ounce) package reduced-fat cream cheese or 1 (8 ounce) package fat free cream cheese
1 pint sour cream
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon cumin
sour cream
6 teaspoons chopped cilantro
red pepper flakes

Steps:

  • In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth.
  • In a large saucepan melt the butter over medium heat and whisk in the flour.
  • Slowly add the remaining broth, whisking to smooth.
  • Boil, while whisking, for 1 minute.
  • Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin.
  • Reduce heat and simmer for 15 minutes.
  • Ladle into bowls and offer garnishes at the table.

Nutrition Facts : Calories 406.1, Fat 36.2, SaturatedFat 22.5, Cholesterol 87.4, Sodium 540.9, Carbohydrate 11.2, Fiber 0.6, Sugar 0.5, Protein 10.3

CREAMY CHICKEN ALMOND SOUP



Creamy Chicken Almond Soup image

This is adapted from a soup served at one of our local restaurants - I decided to try to replicate it one day and ended up liking my version better than the restaurant's! It's excellent with some crusty bread and a fresh tossed salad.

Provided by sunflowerseed

Categories     Chicken Breast

Time 1h15m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 14

4 tablespoons butter
1 cup onion, chopped
1 cup celery, chopped, including leaves
4 tablespoons all-purpose flour
5 cups low sodium chicken broth
3 chicken bouillon cubes
2 teaspoons tarragon, dried
1 teaspoon thyme, dried
1/2 teaspoon black pepper
3 -4 cups chicken breasts, cooked and chopped
1/2 cup mushroom, sliced (canned is okay)
1 (12 ounce) can evaporated milk
1/2 cup sliced almonds, toasted
salt and pepper, to taste

Steps:

  • Melt butter over medium heat in large saucepan or Dutch oven. Add onion and celery; cook 5-6 minutes until vegetables are softened.
  • Add flour and stir over medium-high heat, making a roux, 3-4 minutes. Add chicken broth and boullion; bring to boil and let thicken, then reduce heat.
  • Add tarragon, thyme and pepper; let simmer 10-15 minutes.
  • If mixture looks too thin, sprinkle a little flour into it; stir well until flour is incorporated.
  • Add chicken breast, mushrooms and almonds; bring to boil over medium-high heat; reduce heat and let simmer 5-10 minutes.
  • Before serving, add evaporated milk and let heat through. Season with additional salt and pepper and serve with almonds sprinkled on top, if desired.

MOROCCAN CAULIFLOWER AND ALMOND SOUP



Moroccan Cauliflower and Almond Soup image

This soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! -Barbara Marynowski, Hutto, Texas

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 12

1 large head cauliflower (about 3-1/2 pounds), broken into florets
6 cups vegetable stock
3/4 cup sliced almonds, toasted and divided
1/2 cup plus 2 tablespoons minced fresh cilantro, divided
2 tablespoons olive oil
1 to 3 teaspoons harissa chili paste or hot pepper sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1-1/4 teaspoons salt
1/2 teaspoon pepper
Additional harissa chili paste, optional

Steps:

  • In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.

Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 835mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

CARROT AND ALMOND SOUP (VEGAN)



Carrot and Almond Soup (Vegan) image

This is a creamy, comforting vegan soup from Dr. Gillian McKeith's You Are What You Eat Cookbook. She says, "Carrots are a source of anti-ageing antioxidants, while almonds are a powerhouse of nutrients, including magnesium, which is important for supporting adrenal function. Low levels of magnesium have been associated with nervous tension, so almonds are a natural stress buster." She also suggests subbing a sweet potato for two of the carrots for a change.

Provided by Prose

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 onions, peeled and chopped
2 garlic cloves, peeled and chopped
6 carrots, trimmed, peeled, and sliced
2 celery ribs, trimmed and chopped
1 tablespoon wheat-free vegetable bouillon granules
2 -3 tablespoons chopped fresh cilantro (stalks reserved)
2 -3 tablespoons chopped fresh parsley (stalks reserved)
100 g ground almonds

Steps:

  • Place the onions, garlic, carrots, and celery in a large saucepan. Add 1.25 litres boiling water and the bouillon powder. Bring to a boil and add the herb stalks.
  • Lower the heat and simmer for 30 minutes until vegetables are tender when pierced with a knife.
  • Remover from the heat and allow to cool slightly. Strain, reserving the stock. Remove the herb stalks, then blend the vegetables in a food processor or with a hand-held blender until smooth.
  • Return the mixture to the pan and add the ground almonds and enough of the reserved stock to make a soup-like consistency.
  • Re-heat, then divide between warmed soup bowls and serve garnished with fresh cilantro and parsley.

CREAMY CILANTRO AND ALMOND SOUP



Creamy Cilantro and Almond Soup image

Provided by Juana Vázquez-Gómez

Categories     Soup/Stew     Blender     Herb     Nut     Low Carb     Quick & Easy     Lunch     Cream Cheese     Almond     Spring     Cilantro     Parsley     Simmer     Bon Appétit     California     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

6 1/2 cups (or more) low-salt chicken broth
4 cups (packed) fresh cilantro
2 cups (packed) fresh Italian parsley
6 ounces cream cheese, cubed
1/2 cup slivered almonds, toasted
1 fresh marjoram sprig

Steps:

  • Combine 2 cups broth, 2 cups cilantro, parsley, cream cheese, and almonds in blender; blend until smooth. Heat 4 1/2 cups broth in large saucepan. Whisk in herb-cheese mixture and marjoram. Simmer 25 minutes to blend flavors. Transfer 1 cup soup and remaining 2 cups cilantro to blender; puree until smooth. Add puree to soup in pan. Season with salt and pepper. Bring soup to simmer, thinning with more broth if desired.

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