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Dorothy Thomas

Cream Soup Recipe

A velvety, comforting cream soup made with fresh vegetables, herbs, and a rich, smooth base. Perfect for chilly days or as an elegant starter!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Main Course, Soup
Cuisine: American, European
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 30 mL 2 tbsp Butter
  • 1 Onion (chopped)
  • 2 Garlic cloves (minced)
  • 300 g 2 cups Mixed vegetables (carrots, celery, potatoes)
  • 720 mL 3 cups Vegetable broth
  • 240 mL 1 cup Heavy cream
  • 5 g 1 tsp Salt
  • 2.5 g ½ tsp Black pepper
  • 1 g 1 tsp Thyme (dried)
  • 8 g 2 tbsp Fresh parsley (chopped, for garnish)

Equipment

  • Large pot
  • Blender or immersion blender
  • wooden spoon
  • Measuring cups/spoons

Method
 

  1. Sauté Aromatics: In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, sautéing until translucent (3-4 minutes).
  2. Add Vegetables: Stir in mixed vegetables and cook for 5 minutes.
  3. Simmer: Pour in vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until vegetables are tender.
  4. Blend: Remove from heat. Use an immersion blender to purée until smooth (or transfer to a blender in batches).
  5. Creamy Finish: Return soup to low heat, stir in heavy cream, and warm through (do not boil).
  6. Garnish & Serve: Ladle into bowls, top with fresh parsley, and enjoy with crusty bread!

Notes

  • Variations: Add roasted cauliflower or mushrooms for extra depth.
  • Dairy-Free: Substitute coconut milk for heavy cream.
  • Storage: Keeps refrigerated for 3 days. Reheat gently to avoid separation.
  • Pro Tip: For extra richness, stir in a tablespoon of cream cheese before blending.