Creamy Supper Soup (Printable version)
Velvety blend of vegetables and cream, ideal for a cozy evening meal or light supper.
# 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
# Directions:
01 - Melt butter in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until softened.
02 - Incorporate diced potatoes, cauliflower, and broccoli into the pot. Stir to combine evenly.
03 - Pour in vegetable broth, dried thyme, dried parsley, ground black pepper, and salt. Bring to a boil, then reduce heat to maintain a gentle simmer for 20 minutes, or until vegetables are tender.
04 - Remove from heat and blend the mixture using an immersion blender until smooth or to desired texture.
05 - Stir in whole milk and heavy cream. Warm gently over low heat for 5 minutes without boiling.
06 - Taste and adjust the salt and pepper as needed.
07 - Ladle the soup into bowls, garnish with fresh chopped chives, and offer crusty bread alongside.
# Expert advice:
01 -
- It turns a pile of everyday vegetables into something that tastes indulgent and warm without any fuss.
- You can make it as smooth or as chunky as your mood requires, and it never judges.
- It reheats beautifully, which means tomorrow's lunch is already handled.
02 -
- Do not boil the soup after adding the cream, or it can curdle and turn grainy instead of silky.
- If you don't have an immersion blender, let the soup cool slightly before transferring it in batches to a regular blender, and leave the lid vented to avoid pressure buildup.
- Taste before you serve because broths vary wildly in saltiness, and what seemed perfect while simmering might need a pinch more at the end.
03 -
- Use starchy potatoes like Yukon Gold instead of waxy ones; they break down more easily and make the soup naturally thicker.
- Bloom the dried herbs in the butter for 30 seconds before adding the vegetables to coax out more flavor and fragrance.
- If you want a hint of sweetness, add a peeled and diced apple along with the vegetables; it melts into the background but rounds out the taste beautifully.