Acream soup is asoup prepared usingcream,light cream,half and half, ormilk as a key ingredient.^[1] Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has beenpuréed.^[2]

A cream soup will often have asoup base, prepared with ingredients such as onion, celery, garlic powder,celery salt, butter, bacon drippings, flour, salt, pepper,paprika, milk, light cream, andchicken stock orvegetable stock.^[3] Various vegetables or meats are then added to the base. Sometimes,leftover vegetables and meats are used in cream soups.^[4]

A multitude of notable cream soups exist, including, but not limited to the following listed below.

Image	Name	Description
	Bisque	Heavy cream soups traditionally prepared withshellfish, but can be made with any type ofseafood or other base ingredients[5]
	Bobó de camarão	A chowder-like Brazilian dish of shrimp in a purée ofmanioc (orcassava) meal withcoconut milk and other ingredients.[6]
	Chowder	Often prepared with milk or cream, fish chowder, corn chowder, and clam chowder are especially popular in the North American regions of New England and Atlantic Canada.
	Clam chowder	Any of several chowder soups containingclams andbroth, many regional variations exist, but the two most prevalent are New England or "white" clam chowder, a cream-based chowder, and Rhode Island/Manhattan "red" clam chowder, which is typically prepared without a cream base.
	Corn chowder	Basic corn chowder ingredients comprise corn, onion, celery, milk or cream and butter.
	Cream of asparagus soup	Asparagus, a light chicken or vegetable stock and milk or cream are primary ingredients.[7]
	Cream of broccoli soup	Primary ingredients are broccoli, stock and milk or cream.[8][9][10]Mass-produced commercial varieties of cream of broccoli soup are produced by various food manufacturers, such as theCampbell Soup Company.[11][12]
	Cream of chicken soup	Mass-produced in acondensed soup form, various non-commercial and homemade variations also exist
	Cream of mushroom soup	A simple soup where a basicroux is thinned with cream or milk and thenmushrooms and/or mushroombroth are added. In America, the Campbell Soup Company began producing its well-known condensed "Cream of Mushroom Soup" in 1934.[13]
	Cream of spinach	With spinach as a main ingredient, additional ingredients can include onion, green onion, carrot, celery, tomatoes, potatoes, lemon juice, olive oil, seasonings, salt and pepper.[14][15] Spinach soup is typically served hot, but can also be served as acold soup.[16][17]
	Cream of shrimp	Sometimes prepared as a cream soup, pictured is a shrimp chowder.
	Cream of tomato	Cream of tomato soup is made with tomatoes as the primary ingredient and cream or milk as an ingredient.[18] It may be served hot or cold in a bowl, and may be made in a variety of ways.[19]
	Crème Ninon	A soup with stock, purée of green peas and drychampagne, flavoured with lemon and drysherry and topped withwhipped cream.
	She-crab soup	A rich soup similar to a bisque, made of milk or heavy cream, crab orfish stock,Atlantic blue crab meat, and (traditionally) crabroe, a small amount of dry sherry added as it is plated.
	Soup du Barry	A soup made from cauliflower, potatoes, and veal stock, often including cream.

Additional cream soups includecream of cauliflower,cream of fennel,cream of potato,cream of corn,cream of walnut,cream of roasted pumpkin,cream of celery and cream-of-anything soup.^[2]

• 
  Cream of clams soup
• 
  Cream of corn soup
• 
  Cream of fava beans soup
• 
  Cream of potato soup
• 
  Cream of roasted pumpkin soup
• 
  Cream of rocoto soup
• 
  Cream of walnut soup

• Creamed corn
• List of soups

• Cream soups
• Soup-related lists

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