Creamy Supper Soup

I started making this soup on a Thursday night when the fridge was half empty and I needed something warm fast. The vegetables were odds and ends, but once they hit the butter and started softening, the kitchen smelled like comfort itself. I blended it smooth, stirred in cream, and suddenly had a bowl of something that tasted like I'd been simmering it all day. It's been my go-to ever since.

The first time I served this to my neighbor, she asked if I'd added cheese because it tasted so creamy. I hadn't, just butter and a good pour of cream at the end. She came back the next week asking for the recipe, and I realized I'd been making it by feel the whole time. That's when I finally wrote it down.

Ingredients

• Unsalted butter: This is where the flavor starts, giving the vegetables a golden base without adding extra salt too early.
• Onion, carrots, celery: The classic trio that builds sweetness and depth as they soften together in the pot.
• Potatoes: They break down during cooking and help thicken the soup naturally once you blend it.
• Cauliflower and broccoli: These add body and a mild earthy flavor that blends beautifully into the creamy base.
• Vegetable broth: Use low-sodium so you can control the salt yourself, it makes a big difference in the final taste.
• Whole milk and heavy cream: The milk lightens it, the cream makes it luscious, together they create that velvety finish.
• Thyme, parsley, black pepper, salt: Simple seasonings that let the vegetables shine without overpowering them.
• Fresh chives: A handful on top adds a pop of color and a little sharpness that cuts through the richness.

Instructions

Start with the aromatics:

Melt the butter in a large pot over medium heat, then add the onion, carrots, and celery. Let them cook for about 5 minutes until they soften and the onion turns translucent.

Add the heartier vegetables:

Toss in the potatoes, cauliflower, and broccoli, stirring everything together so the vegetables get coated in the buttery base.

Build the broth:

Pour in the vegetable broth along with the thyme, parsley, pepper, and salt. Bring it to a boil, then lower the heat and let it simmer for 20 minutes until everything is fork-tender.

Blend it smooth:

Take the pot off the heat and use an immersion blender to puree the soup until it's as smooth or chunky as you like. If you don't have an immersion blender, carefully transfer it in batches to a regular blender.

Finish with the cream:

Stir in the milk and heavy cream, then return the pot to low heat for about 5 minutes to warm through. Don't let it boil or the cream might separate.

Taste and serve:

Adjust the salt and pepper if needed, then ladle into bowls and top with fresh chives. Serve it with crusty bread for dipping.

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One rainy Sunday, I made a double batch of this and froze half in jars. A few weeks later, I pulled one out after a long day, heated it up, and it tasted just as good as fresh. That's when I realized this soup is the kind of thing you can lean on when life gets busy and you still want something homemade.

How to Make It Lighter

If you want to cut back on the richness, swap the heavy cream for half-and-half or use extra milk instead. I've done this plenty of times and it still tastes creamy, just a little more gentle. You can also skip the cream entirely and add a spoonful of Greek yogurt at the end for tang and body.

Adding Extra Greens

Sometimes I throw in a handful of spinach or chopped kale right before blending, especially if I have some wilting in the fridge. It blends in completely and bumps up the nutrition without changing the flavor. Just make sure the greens are tender before you blend, or you'll end up with little green flecks everywhere.

Making It Your Own

This recipe is really forgiving, so feel free to swap vegetables based on what you have. I've used zucchini, parsnips, and even a handful of peas with great results. The key is keeping the ratio of starchy vegetables like potatoes to the more fibrous ones balanced so the soup still has body.

• For a vegan version, use plant-based milk and cream and swap the butter for olive oil.
• If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce at the end.
• Leftover soup thickens in the fridge, so thin it out with a splash of broth or milk when reheating.

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This soup has a way of making everything feel a little more settled, like pulling on a warm sweater after being out in the cold. I hope it does the same for you.

Recipe FAQs

→ Can I use different vegetables in this soup?

Yes, you can add greens like spinach or kale for extra nutrition and flavor.

→ How do I make the soup vegan-friendly?

Substitute dairy milk and cream with plant-based alternatives such as almond or oat milk and vegan cream.

→ Is it necessary to blend the soup completely smooth?

No, you can blend it partially for a chunkier texture or leave some vegetables intact for variation.

→ What is the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 3 days, then reheat gently.

→ Can I prepare this soup ahead of time?

Yes, it can be made a day in advance; flavors will deepen after resting overnight.