This recipe for creamy radish soup is a decadent way to use one of the most abundant and inexpensive root vegetables. Don’t worry about the simmer time for this recipe since the active time is only 15 minutes. The remaining time is for the veggies to soften as they hang out in creamy butter.

Let me be honest … Prepare those little red veggies in this creamy radish soup recipe; I am putty in your hands. Putty, I tell ya! Every. Time.

Creamy radish soup is a delicious and easy-to-make recipe with abundant and inexpensive radishes. This soup is a perfect blend of earthy, savory, and slightly sweet flavors that will leave you feeling satisfied and cozy on cool evenings all year.

Radish soup is a classic dish that’s been around for ages, especially in Europe during the chilly seasons. It was often made with inexpensive radishes, onions, and broth…that was it. It’s still popular worldwide, but we usually mix it with additional ingredients like potatoes, carrots, and garlic.

Key Ingredients for Creamy Radish Soup:

• Red Radishes. You can use Daikon radish, for sure. But the flavor profile will change. Give it a try, though, for a fun alternative to the traditional radish.
•  Liquid. I know that’s very vague, but you’ll need either milk, broth, or wine. You can even use almond or cashew milk to be dairy-free.
•  Red Onion. Using red onion packs in flavor and contributes to the beautiful pink color. 
•  Potato or corn. This soup will be thin without the help of starch to thicken it up. The corn adds a lovely sweetness but creates a thinner texture than the potato. You can’t go wrong with either. Bonus…your soup is gluten-free!
•  Butter. Butter helps add richness and mellowness to the onion and radish bitterness. 

Radish Soup Recipe adaptions:

1. Add other vegetables: You can add other vegetables, such as carrots, potatoes, or parsnips, to the soup to create a more complex flavor profile.
2. Adjust the spiciness: Add more chili flakes or other hot spices if you prefer a spicier soup. If you prefer a milder soup, reduce or omit the chili flakes.
3. Experiment with herbs: Add herbs to the soup, such as thyme, rosemary, or sage.
4. Add cream or coconut milk: If you want a more decadent soup, add a splash of cream or coconut milk to the soup just before serving.
5. Garnish with fresh herbs or croutons: Add a pop of color and texture to the soup by topping it with fresh herbs or homemade croutons.
6. Make it vegan or dairy-free: Use vegetable instead of chicken stock and substitute coconut or almond milk for the cream.
7. Adjust the thickness: Add more stock or water if the soup is too thick. If it’s too thin, let it simmer longer to reduce and thicken.
8. Use different radish varieties: Experiment with different types of radishes, such as watermelon radishes or black radishes, to change up the flavor and appearance of the soup.

Can you eat the radish greens?

Yes, absolutely! But you want only want to eat the small and tender ones. They will be coarse and gross if they get too far grown. Use them like any other green.

I like to use the radish greens for pesto (use 1/2 radish greens and 1/2 basil or spinach), braised as you would for kale or collard greens, or tossed into a smoothie instead of spinach.

Should I peel radishes?

Nah. Give them a good washing and cut off the root end. They are good to go!

How to prepare Radish Soup:

1. Clean and quarter the radishes, dice the potatoes and slice the onions.
2.  Melt the butter in a large pot on medium heat. 
3.  Add the veggies to the pot. Cover and let them hang out in the butter until they are soft.
4.  Pour in your liquid and bring it up to heat.
5.  Take out your immersion blender (or big blender) and blend the soup until you have the preferred texture.
6.  Pour into your dishes and garnish with green onions, fresh parsley, sour cream, and a drizzle of hot sauce.

Lower-Fat Version:

1. Saute the radishes and onions together with 1 tablespoon of olive oil.
2.  Add all the rest of the ingredients to the pot (be sure to use low-fat milk!) and simmer until the potatoes are tender.
3.  Blend with your immersion blender and serve.

Be sure to serve this soup with yogurt or sour cream (obviously, if you are vegan, get the vegan sub for sour cream. Obvs :)). No, really, you’ll be tempted to think the addition of sour cream is not that big a deal… you’d be wrong. And when it comes to my favorite little spring red veggies, I don’t want you to have a big ol’ fat Loser symbol on your forehead. Use sour cream. 

Make-ahead/store:

1. Let the soup cool down to room temperature.
2. Once cooled, transfer the soup to an airtight container.
3. Label the container with the date and contents.
4. Store the container in the refrigerator for up to 4 days.
5. When ready to serve, reheat the soup on the stovetop or microwave.
6. If the soup has thickened during storage, add a splash of milk or water to thin it out.
7. For more extended storage, you can also freeze the soup. Transfer it to a freezer-safe container and store it for up to 3 months.
8. Let the frozen soup thaw overnight in the refrigerator, then reheat it on the stovetop or microwave. Add additional liquid as needed to reach your desired consistency.

Easy Creamy Radish Soup Recipe

| 4 servings

Prep Time | 10 minutes mins

Cook Time | 40 minutes mins

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Humble radishes are the star in this flavorful and creamy soup.

Ingredients

 

1x2x3x

• 2 lbs radishes rinsed trimmed, and quartered
• 1 red onion sliced
• 2 red potatoes, diced or alternately 1 cup sweet corn
• 8 tablespoons butter check notes for a lower-fat version
• 1 tbsp salt
• 2 teaspoons pepper up to 4 teaspoons…taste and adjust
• 3 cups milk you can use almond milk or even broth, if you like.
• 1-3 teaspoons hot sauce most of the time I end up with 1 tablespoon.

Check out our Kitchen Reference Guide for help with unfamiliar terms.

Instructions

• Melt margarine or butter on medium-high heat.
• Add the onion, radishes, corn, salt, pepper, and hot sauce in pan. Bring the butter, onion, radishes, corn, and spices to a boil, keep at a low-boil for about 30 minutes or until the radishes and onions are soft. Be careful not to burn the butter.
• Keep the temperature on low and stir in the milk.
• Heat until hot but not boiling.
• Use an immersion blender or transfer (carefully!) the soup to your blender and blend the soup until creamy.
• Serve warm with sour cream.

Video

Notes

Lower-Fat Version:

1. Saute the radishes and onions together with 1 tablespoon of olive oil.
2. Add all the rest of the ingredients to the pot (be sure to use low-fat milk!) and simmer until the potatoes are tender.
3. Blend with your immersion blender and serve.

Nutrition

Calories: 435kcalCarbohydrates: 36gProtein: 10gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 82mgSodium: 2129mgPotassium: 1349mgFiber: 6gSugar: 16gVitamin A: 1027IUVitamin C: 46mgCalcium: 311mgIron: 2mg