Creamy Supper Soup (Print Version)
Velvety blend of tender vegetables and cream, ideal for cozy dinners.
# Recipe Ingredients:
→ 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 florets, and broccoli florets into the pot; stir to combine.
03 - Pour in vegetable broth along with dried thyme, dried parsley, ground black pepper, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes until all vegetables are tender.
04 - Remove pot from heat and purée the soup using an immersion blender until smooth or leave slightly chunky as preferred.
05 - Stir in whole milk and heavy cream. Return to low heat and warm gently for 5 minutes without boiling.
06 - Taste and adjust seasoning if necessary. Ladle into bowls, garnish with chopped fresh chives, and serve alongside crusty bread.
# Expert Advice:
01 -
- It comes together in under 45 minutes, making weeknight dinners feel less rushed.
- The silky texture comes from blending, so you don't need fancy ingredients or technique.
- Vegetables hide beautifully in the cream, which means you can sneak them into meals without fuss.
- One pot means one dish to clean, and that alone is worth celebrating.
02 -
- Don't skip the initial sauté of onion, carrot, and celery; this five-minute step is where the depth lives, and rushing it makes the soup taste one-dimensional.
- Whole milk alone will never give you that creamy richness, but a single splash of cream transforms it into something restaurant-worthy—you don't need as much as you think.
- Oversalting before you blend is easy to do; taste after blending, since the flavors concentrate as the vegetables break down.
03 -
- Make it ahead: this soup freezes beautifully for up to three months, which means one evening of cooking feeds you through several weeks of easy dinners.
- If your blender is small, blend the soup in batches and return it to the pot—trying to cram too much hot liquid into one batch is how kitchen accidents happen.
- A splash of white wine or a squeeze of fresh lemon juice, stirred in after the cream, adds complexity that makes people ask what your secret ingredient is.