Carnival Cruise Line Soup Recipes

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We have gotten several requests recently for Carnival cruise line soup recipes, so we put together a few of their unique and delicious soup recipes below.  We have not personally made them all yet, since we post hundreds of recipes from all different cruise lines (& I am not a huge fan of chilled soups which Carnival serves a lot of,) so we’d would love to hear your feedback!

Watermelon Soup

4 cups seeded watermelon chunks & juice
2 tbs lemon juice
2 tbs chopped fresh spearmint
1 tbs sugar
1/3 c white wine
1-1/2″ fresh ginger root, sliced- 1/8″ thick
Fresh spearmint springs for garnish

In a blender, blend all ingredients except the ginger. Add the ginger slices and chill the soup several hours. Remove the ginger slices. Serve the soup garnish with mint sprigs. Serves 3 to 4 people.

Chilled Mango Soup

1 Qt. Mango Ice Cream
1 1/2 cups heavy cream
6 cups milk
2 oz. fresh ginger
Peeled mint sprigs
1 mango chop
A small slice or two of fresh ginger

Combine all ingredients (except mint) and blend at the last possible moment. Served in chilled soup cups and garnish with a mint leaf.

West Indian Pumpkin Soup

1 cup onion quartered
1 cup leeks
4 cloves fresh garlic
1 cup pumpkin puree
1 quarts Chicken Stock
1/2 cup half-and-half
1/2 cup heavy cream
Salt & Pepper to Taste
Dash of nutmeg when serving

Heat oven to 300. Place onions, leeks, and garlic in shallow roasting pan & drizzle with olive oil. Bake for 30 minutes. Let vegetables cool and then puree in blender.

Bring the chicken stock, pureed vegetables and pumpkin puree and bring to a bowl. Turn heat to low and simmer for 45 minutes.   Add half-and-half, salt and pepper to taste and simmer another 30 minutes.  Finish with heavy cream and a dash of nutmeg.

Serves 10-12

Strawberry Bisque

3 c strawberries, washed and hulled
1 ½ c water
¾ c sugar
3 T lemon juice
1 t grated lemon peel
1 ½ c red wine
1 c. sour cream
fresh mint leaves

Combine strawberries, ½ c water, and sugar in a blender. Cover and blend the mixture until pureed. Stir in lemon juice, peel, 1 c. water and wine. Stir in sour cream until blended. Chill for several hours before serving and garnish with mint.

Mushroom Soup – Serves 4
You can find this soup in Carnival Cruises Prime Steakhouse specialty restaurant.  They serve it in a smaller cup, hence the name cappucino, but we serve it in large bowls for dinner with crusty bread and an  arugla salad.

I want to note that when we prepared this soup we used a mix of various mushrooms including button, shitake, baby portobello, oyster, and criminie. I also used a little white wine with the onions initially, then added the garlic and mushrooms with the butter. I did both.  I have also swapped to beef broth and cooked the onions with a splash of red wine and found it had more depth of flavor. There are also variations online whether to add the thyme and parsley during the cooking process or at the end.  I added some thyme while the mushrooms were cooking, and then added finely chopped thyme & parsley to serve the soup with extra ground pepper per bowl, along with a little sauted mushrooms and lastly croutons for texture.

Chilled Avocado Soup—Serves 12

3 cucumbers, peeled, seeded and diced.
1 clove minced garlic
1 tsp ground cumin
1 tsp ground ancho chili (or chili powder)
1/4 cup chopped cilantro
juice of 2 limes
1 quart of low-fat buttermilk
12 oz plain yogurt
5 ripe avocados
2 cups chicken stock or water
salt
pinch or more of cayenne pepper
pinch of dried mint

Puree avocados with lime juice in a blender or food processor.
Put puree into large bowl and whisk in yogurt, buttermilk, and chicken stock.
Add chili powder, garlic, cumin, cayenne and mint.
Stir in the diced cucumber.
Taste for salt (at least 1/4 tsp)
Garnish the soup with cilantro.

Chilled Cucumber Soup

1 lb cucumbers peeled & minced
1/4 cup finely chopped onion
1 pint milk
1/2 pint heavy cream
1 clove garlic finely chopped
1 1/2 tsp fresh dill
Salt & pepper to taste.

Mix all ingredients in blender.  Chill 4 to 6 hours before serving.
Serves 4

Caribbean Pepper Pot Soup—Serves 6

2 TBSP Vegetable Oil
1 Cup chopped onion
1 teaspoon minced garlic
3 cups sliced okra
1 cup chopped red pepper
1 cup choped green pepper
1 cup diced potatoes
1 cup diced yams
1 cup quartered and sliced plantain
6 cups chicken stock
1 cup unsweetened coconut milk

Spaetzle
1/2 lb flour
1/2 cup water
1 egg
1 1/2 teaspoon chopped fresh parsley
2 tablespoons chopped cilantro

Heat oil in Dutch oil; add onions and garlic. Cook until tender. Add okra, red and green peppers, potatoes, yams and plantain. Saute until lightly browned. Add stock and coconut milk; bring to a boil. Reduce heat to low; simmer 2 to 3 hours or until soup thickens. Season with salt and pepper.

Meanwhile, for Spaetzle, combine flour, water, egg and parsley to form a smooth dough. Bring a large pot of water to a boil. Pass dough through a spaetzle mill or colander with large holes. Cook about 3 minutes or until cooked through. Drain; rinse with cold water. Add Spaetzle to soup. Garnish with Cilantro


Ready to take a cruise and taste all the delicious food first hand? Browse Carnival cruise line itineraries, dates & prices.  If you are not quite ready to make a reservation, but have an idea of when your next vacation will be, we suggest using a free cruise price tracker so that you can monitor the sailings you are interested in without having to make any commitments.

7 COMMENTS

  1. I would love to have Carnival’s recipes for their Flamin’ Tomato Soup that they serve at breakfast! Delicious! Also the Peach Soup! Yummy!

  2. That’s inaccurate for the mango soup it had no color with one mango to much cream and milk it was all white you may want to say pour the cream little at a time to keep the orange color.

  3. Hi Alicia…thank you for the suggestion. I hadn’t personally tried this particular recipe, since I don’t often have chilled soups, but I did verify the recipe was correct. I will add the suggestion to the post. For a different twist, you may be interested in trying Disney Cruise Line’s Orange & Mango soup recipe.

    Ingredients

    2 pounds of fresh mango, pureed
    1 cup buttermilk
    2 cups fresh squeezed orange juice
    ¼ cup honey
    All-spice and a pinch of salt, to taste
    Fresh mint and/or whipped cream, garnish

    Instructions

    Combine all ingredients but all-spice and salt in a high speed blender or puree using an immersion blender until smooth. Season to taste with salt and all-spice. Pour into bowls and cover. Chill for at least one hour. To serve, garnish with mint and whipped cream. Serve chilled.

  4. Hi Kerry:

    This reply is long overdue, but until recently there was no place to secure the Flamin’ Tomato Soup recipe. A Carnival exec now posted it on Facebook, however we are sharing it exactly the way we found it, which is a bit confusing. I am assuming where they put 6 each, they mean 6 red peppers. We have written for clarification but have not heard anything back for several months, so we thought we would share the information we had.

    The Flamin’ Tomato Soup recipe – 10 portions
    Ingredients Qty
    For Soup
    Red Peppers big Dice 6 ea
    Poblano Chili big Dice 2 ea
    Garlic thick Slices 4 cloves
    Tomato cut into half 5 ea
    Tomato juice 1 ea
    Leeks-white part big Dice 1 ea
    Yellow Onion big Dice 1 ea
    Thyme leaves fresh 1 sprig
    Scallion-white part 4 ea
    Olive oil 3 oz
    Anchovy fillet 1 ea
    Ciabatta bread ½ of 3.9 oz loaf
    Salt to taste
    Pepper to taste
    Grated Parmesan cheese 1 oz
    Honey 1 tsp
    Chives Fine Chop 2 tsp
    Chicken or Yak stock 0.75 liter
    Garnish
    Homemade bread (cut into bite size wedges and charred) for garnish
    Parmesan shave for garnish
    Scallions slant cut for garnish
    Olive oil for garnish
    Black crack pepper for garnish
    Cherry tomato quarter (charred) 5 ea

    Method
    • Char all the vegetable on water the grill (to give a smoke flavor).
    • In a roasting pan combine and roast all vegetables until cooked soft.
    • Crush anchovy in hot olive oil, add ciabatta and sauté add roasted vegetables, chicken stock, bring to boil and simmer.
    • Once the required consistency remove, blend and strain.
    • Add honey, salt and pepper and adjust seasoning.
    • Finish with grated Parmesan cheese and chopped chives.

    Plating
    • Place 2 each charred bread wedge in the center of the big pasta bowl.
    • Garnish with Parmesan shave, slant cut scallions and charred cherry tomato quarters.
    • Drizzle few drops of olive oil and sprinkle black crack pepper as shown in the picture.
    • Soup to serve in pitcher separately.

  5. Hi Debra:

    That is one soup that we have not been able to find a recipe online, nor in a Carnival cookbook. We will continue to add soup recipes to this post as we obtain them, so please check back.

  6. I am also wanting the recipe for Carnival’s Steak Ale and Cheddar Soup recipe. Like Debra said, it was amazing – some of the best soup I’ve ever had!

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