Yes, you can cool down soup with cream. However, it will work best with cream soups without changing the appearance and taste as much.
Add a cream such as sour cream, as a garnish or topping to cool the soup down.
You can drink milk, this cools down the pallet or just add cream to the soup.
Add sugar, or a blob or yoghurt, cream or creme fraiche in the middle when serving it.
Cream soup gets thin while eating it because of the cream. The cream gives the soup more volume so that it won't be to soft, tangled, or not right. Cream soup is like any other kind of soup but this one has cream in it. So if you never tyred cream soup you should try it now!
There are many kinds of soup. To mention a few: chicken noodle soup, vegetable soup, cream of potato soup, and tomato soup.
You don't want to add the cream until you have finished cooking everything else, lest it separate. Pull the asparagus mixture off the burner, and let it cool before introducing the cream. If you cool it to room temperature, you can just add the cream directly to the pot. If you plan on serving right away, add a little of the warmish soup mixture to the cream to temper it, then after mixing, you can add the cream to the pot. (Reheating the soup with the cream is not a problem.)
Whatever you do, don't pour very cold cream into hot soup; it will curdle and ruin the presentation. Even the freshest cream will curdle under these circumstances; it is not an indication that the cream is going bad. Gently bring the cream to room temperature or cool the soup first, or mix small amounts of cream into a small amount of the soup's broth, slowly adding a little of each, and then slowly pour the mixture into the soup.
Cream soup is a soup that has a cream base mixed with a basic roux.
cream and carrot soup
Cream soup is a normol soup but puree soup has more efor more things that cream soup dont have.
Cream soups are usually thickened by a roux. Examples are cream of potato soup, cream of chicken soup, and cream of broccoli soup.
blowing over hot soup cools the soup because it prevents condensation of the molecules.