Creamy Supper Soup (Printable)
A velvety soup filled with tender vegetables and cream.
# What You’ll Need:
→ Vegetables
01 - 1 tablespoon unsalted butter
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 medium potatoes, peeled and diced
06 - 1 cup cauliflower florets
07 - 1 cup broccoli florets
→ Broth & Dairy
08 - 4 cups low-sodium vegetable broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream
→ Seasonings
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon dried parsley
13 - 1/4 teaspoon ground black pepper
14 - 1/2 teaspoon salt, or to taste
→ Optional Garnish
15 - 2 tablespoons chopped fresh chives
16 - Crusty bread, for serving
# Steps:
01 - Melt butter in a large pot over medium heat. Add diced onion, sliced carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes.
02 - Add diced potatoes, cauliflower, and broccoli florets to the pot. Stir thoroughly to combine ingredients evenly.
03 - Pour in vegetable broth, then add dried thyme, parsley, ground black pepper, and salt. Increase heat to bring to a boil, then reduce to low and simmer uncovered for 20 minutes or until vegetables are tender.
04 - Remove pot from heat. Using an immersion blender, puree the mixture until smooth or leave slightly chunky as preferred.
05 - Stir in whole milk and heavy cream. Return pot to low heat, warming gently for 5 minutes without boiling.
06 - Taste the soup and modify salt or pepper to suit preference.
07 - Ladle soup into serving bowls, garnish with chopped fresh chives, and accompany with crusty bread if desired.
# Expert Advice:
01 -
- It comes together in under an hour, which means you can go from craving to eating without the stress.
- The creamy texture is pure silk without any flour or thickeners, just vegetables doing what they're meant to do.
- It freezes beautifully, so you can make a batch and have solace waiting in your freezer for the next rough day.
02 -
- The soup will thicken as it cools, so if it seems a little loose in the pot, don't panic; it'll come together once it settles.
- If you add the cream back to a boiling pot, it can curdle slightly and turn grainy instead of glossy, so patience with the gentle reheat is worth it.
03 -
- Don't skip the immersion blender step even if you like chunky soups; pureeing at least half of it creates that natural creaminess that makes this soup special.
- Taste as you go, especially with the salt, because different broths have different sodium levels and you don't want to over-season and regret it.