Creamy Supper Soup (Printable)
Velvety soup with tender vegetables and cream, perfect for an easy, comforting supper.
# What You 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 onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Incorporate potatoes, cauliflower, and broccoli, stirring to combine evenly.
03 - Pour in vegetable broth along with thyme, parsley, black pepper, and salt. Bring to a boil, reduce heat, and simmer for 20 minutes until vegetables are tender.
04 - Remove pot from heat and purée using an immersion blender until smooth or slightly chunky per preference.
05 - Stir in whole milk and heavy cream. Return to low heat and warm gently for 5 minutes without boiling.
06 - Taste and modify salt and pepper if needed to balance flavors.
07 - Ladle into bowls, garnish with chopped fresh chives, and accompany with crusty bread if desired.
# Expert Hints:
01 -
- It turns humble vegetables into something silky and satisfying without any fuss.
- The texture is rich enough to feel indulgent but light enough that you can have seconds without regret.
- It comes together in under an hour, which means you can make it on a weeknight and still feel like you cooked something real.
02 -
- Do not boil the soup after adding the cream or it can curdle and ruin the silky texture you worked for.
- If you blend it too long, it can turn gluey from the potatoes, so pulse just until smooth and stop.
03 -
- Dice your vegetables roughly the same size so they cook evenly and you don't end up with some mushy and some still firm.
- If you want a little texture, blend only half the soup and stir it back into the chunky half for a rustic finish.