Soothing Soups: 3 Rich and Creamy Herbs and Spices Soup Recipes

Like any appetizer, soups help prepare your appetite for the main course. Of course, if it tastes bland, you'll lose your appetite and won't be able to enjoy your meal. That's why it's important to make sure that your soup is rich and flavorful - and there's no better way to do just that than adding fresh herbs and spices.

Here are 3 rich and creamy herbs and spices soup recipes that will surely boost your appetite:

1. Classic Cream of Herb Soup

What you need:

5 cups chicken broth

1 cup half and half cream

1 cup chopped spinach

1 cup chopped green onion

1/2 cup chopped fresh basil

1/2 cup chopped fresh parsley

5 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon white sugar

Salt and ground black pepper to taste

In a saucepan, melt 3 tablespoons butter then cook onions, basil and parsley until tender, about 8-10 minutes. Reduce heat to low, cover and allow to simmer for 8 minutes. Add chicken broth and sugar then slowly stir in cream. Cover and simmer for 30 minutes. Melt the remaining butter in a separate saucepan then cook flour, stirring constantly, for 2-3 minutes. Mix about 1/2 cup of the soup mixture into the flour and stir until smooth before pouring the flour mixture back into the soup. Bring to a boil, season with salt and black pepper then remove from heat. Serve immediately.

2. Tomato Basil Soupreme

What you need:

3 1/2 cups crushed tomatoes

20 fresh basil leaves, thinly sliced

1 3/4 cup chicken broth

1 1/2 cups tomato-vegetable juice cocktail

1 cup heavy cream

1/2 cup butter

Mix together crushed tomatoes, chicken broth and tomato-vegetable juice in a large saucepan. Bring to a boil then simmer for 20-25 minutes. Remove from heat then stir in basil leaves. Allow to cool for a few minutes then puree soup using a blender. Return the soup to the pan, add cream and butter then cook, stirring constantly, over medium-low heat until butter is melted.

3. Creamy Cucumber Spice

What you need:

2 cucumbers, peeled, seeded and chopped

1/2 onion, chopped

1 cup vegetable broth

1/2 cup milk

2 tablespoons olive oil

2 tablespoons soy sauce

2 teaspoons minced garlic

2 teaspoons curry powder

1 teaspoon dried parsley

1 teaspoon crushed red pepper flakes

1 teaspoon cayenne powder

1 teaspoon sesame oil

In a large saucepan, heat olive oil then cook onion and garlic until tender. Add the cucumber, vegetable broth and milk then stir in soy sauce, curry powder, parsley, red pepper flakes, cayenne powder and sesame oil. Allow to simmer over medium-high heat then reduce heat to low, cover and simmer for 12-15 minutes more. Remove from heat and allow to cook for a few minutes. Puree using a blender until smooth.