Creamy Radish Soup Recipe

This recipe for creamy radish soup is a decadent way to use winter's most abundant root vegetable. Don't be anxious about the simmer time of this recipe, the active time is only about 15 minutes. The rest of the time is spent letting those veggies hang out in creamy butter and soften.

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

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Creamy Radish soup recipe is easy, fast, and a great way to use the spring veggie!

Key Ingredients for Creamy Radish Soup:

  • Red RadishesYou 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 milk or cashew milk if you need 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 quite thin without the help of starch to thicken it up. I find 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. 

Can you eat the radish greens?

Yes, absolutely! But you want to only 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, braised like you would for kale or collard greens, or tossed into a smoothie instead of spinach.

Should I peel radishes?

Nah. Just 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 use your big blender) and give the soup a good blend until you have the texture you prefer.
  6. Pour into your dishes and garnish with green onions, fresh parsley, sour cream, and a drizzle of hot sauce.

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 but ... 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 the sour cream. 

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.
Creamy radish soup is easy to make and a great way to use this inexpensive veggie. Vegan friendly.


Put into an air-tight container and store in the fridge for up to 3 days.

How do you get the bitterness out of radishes?

This soup recipe removes all the bitterness, completely. BUT if you are eating the radishes raw like in salads, you want to sprinkle them with a bit of salt and let them sit for 15 to 20 minutes. Rinse and taste. The salt helps bring out the sweetness and cancel the bitterness.

Creamy radish soup recipe is easy to make, and a great use of the lowly radish! This radish soup will become your absolute favorite way to use radishes! You'll be filling your cart with the little veggies next time you head to the grocery store! And, you know what ... go ahead. This soup is good for you, vegan friendly, gluten-free, and all the right words. Eat it to your hearts content!

Easy Creamy Radish Soup Recipe

| 4 servings
Prep Time | 10 mins
Cook Time | 40 mins
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Humble radishes are the star in this flavorful and creamy soup.


  • 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.


  • 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.



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.


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

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14 thoughts on “Creamy Radish Soup Recipe”

  1. 4 stars
    I ended up with six pounds of radishes and decided to give your recipe a try. Yum! I love the pale pink color and the blended texture.

    My *personal* opinion is that 8 tablespoons of butter is far more than needed. I was hesitant to reduce the amount since I wanted enough liquid to simmer the vegetables in. Next time I will try a variation of the "lower fat" fat version by sautéing the onion, boiling the radishes and potato in water, draining, and then adding the milk and a couple tablespoons of butter to the pot.

    Thank you!

  2. 5 stars
    I had a couple of questions before I made this soup... Your answers were excellent... So - I went ahead and made it. Nellie - this is delicious! I followed your directions exactly as written... So good. My husband is very picky - and he LOVED it... Many who left comments about the color - are right - it is also pretty!
    Your recipes are wonderful... many, very unusual... all delicious, easy and economical! Thank you for another winner! This will also be for "company"... Great!

  3. I am so anxious to try this! I have a question:
    I am planning to use the "red" potatoes. Should they be peeled? I am wondering if the red skin should remain on the potato because they may add to the beautiful color? And, if I try it another time, using the sweet corn - does that mean corn on the cob? Or can i use canned or frozen corn, instead?.

    Thank you Janel for such unusual and delicious recipes... I have tried several of your recipes and every single one of them have been hits with my family!

    1. You can absolutely use red potatoes. Any potato will be just fine. I would peel them, however, so that when you blend the soup it's nice and creamy. Sweet corn can come frozen, as well. I would recommend going with that for the nice texture. Canned, although fine, won't have as nice of a fresh texture but totally fine in a pinch. Let me know how it turns out! And yay for your family loving them...that's high praise!

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