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.

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

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.

Make-ahead/store:

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

Humble radishes are the star in this flavorful and creamy soup.
4.46 from 11 votes
Prep Time 10 mins
Cook Time 40 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 435 kcal

Ingredients
  

  • 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.

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
Keyword radish, soup
Made this recipe?Mention miznelliebellie or tag #NBRecipes!

14 thoughts on “Creamy Radish Soup Recipe”

  1. 4 stars
    I never thought I would ever like radishes. First, I wasnt sure if by boil it meant " add water". So I did. Then drained before adding milk but I'm not sure if that was what I was supposed to do. I also only added half he butter and no sugar. It didnt really need it. I also did not add any pepper because my kids wont eat it. So I had to adjust the re ipe a bit for me, but that said- I liked this better than my dad's potato soup

    1. Thank you for coming back to comment. I will go in and update the recipe to be more clear and easy to follow. Wow...most potato soup is pretty dang tasty so to say it is better is high praise indeed!

  2. Kimberly Lethbridge

    5 stars
    I should start out by letting you know , we are in the middle of the Corona virus and our local health stores are donating their extras to neighborhood libraries then distribute throughout towns. Lol... When I saw the posting on Facebook through the library that turnip and radish greens were going To be given away in two pound bags I was so excited! I love dehhydrating the greens and putting them in smoothies, soups, stews, anything really but it's not wasteful that way. I let the librarian know that I would take any and all extras that were left behind. What I didn't realize is there was baby radishes and turnips still on the greens - walnut size and smaller. Following your recipe without the hot sauce and adding whole milk and no pepper was heavenly. I made some homemade multi grain rolls and had those in the freezer, this is delicious. I'm going to be posting your recipe on our library site. Incidentally, I got a phone call the very next day after I picked up one bag for myself and 1 bag for my daughter wink wink, the library had asked if I would be intrested in the last 4 bags. Needless to say I have been dehydrating and making soup since last Thursday and NO WASTE!! I took the stems from the greens that were left over and used to those for vegetable stock. Very impressed with the or soup thank you so much.

    1. Oh wow...how clever to use those greens! So many take the greens and toss them when they are so incredibly useful. Kudos! And I am so glad to hear that you are enjoying the soup. If your library posts the recipe...let me know and I'll share it on my social. Have a great week and stay safe and healthy!

  3. 4 stars
    Well, I made two pots of this soup. The first one I thought had too much pepper. 4tsp is a lot! So I made a second bat h without pepper at all. That way I could tone it down a bit. If making this soup, I would recommend that you add pepper and taste and adjust to your liking. If you have a sensitive mouth, don't go for all 4 teaspoons on your first go! Other than that, the soup is soooo pretty! Comes out a light pink and it's such a rare colour for a soup! I'm freezing this and will have plenty of it this winter when radishes are no longer in season :)

    1. Thank you for coming back and commenting! I'm going to adjust the recipe to start with 2 teaspoons with up to 4 teaspoons. Totally a taste thing, I'm sure. Isn't it the prettiest color :). So fun!

  4. Oh..my..goodness!! I thought this recipe would be a fun experiment but really expected it might not be for me. Was I ever wrong! This is SO good - I'm trying to not eat the whole lot tonight! It has just a hint of nice heat and tons of flavor. Can't wait to try the mushroom and cauliflower soups. Thanks for such a great recipe.

    1. Right!?! I completely agree about it. You dont know you like radishes until you have this soup ;). YOu are so welcome and thank you for taking the time to comment on the recipe!

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