Creamy Radish Soup

Creamy Radish Soup

A delightfully unique soup that has the texture of potato soup, but with a distinctly radish taste to it. This is a great soup for those who love radishes, and might be a pleasant surprise for those who aren’t the biggest radish fan.

This recipe is pretty easy to make, much like a potato soup. But, with the addition of radishes, this soup has a different taste to it, and is a lovely, pale pink color. Topped with a little bit of sour cream, radish, and greens, this soup has great presentation!

The only specialty tools you need for this recipe is an immersion blender or food processor.

This is a perfect dish to make in early spring or summer, when radishes are everywhere!

Creamy Radish Soup

Course Soup
Servings 4


  • 2 tbsp olive oil
  • 2 cups radishes sliced thinly
  • 1/2 cup onion diced
  • 1 medium potato diced
  • 2 cups milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 tbsp radish greens or parsley minced
  • 1 clove garlic minced


  1. 1. Heat oil in a large saucepan over medium-high heat. Add 1 3/4 cups radishes and onion and sauté, stirring frequently, until onions start to brown and the radishes turn translucent, or about 5-8 minutes.

    2. Add the potato, milk, salt, and pepper and bring to a boil, stirring occasionally.

    3. Reduce heat to a simmer and cover, cooking until potato is tender, about 5-10 minutes. Remove from heat.

    4. Using an immersion blender, blend until smooth. Alternately, use a food process to blend until smooth, taking care with the hot liquid.

    5. Slice the remaining radishes into matchsticks.

    6. Dish up soup while hot and top with 1 tbsp. of sour cream, some radish matchsticks, and a sprinkling of radish greens or parsley.

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