Basic “Cream” Soup

Prep Time
15 min
Cook Time
23 min
Tools Required

This versatile soup can be made with your choice of vegetable and served hot or cold. It can be topped with sour cream or yogurt and/or minced herbs. If you want a creamier soup, stir in some heavy cream just before serving.

Special Fork
Sandy Hu

In a deep pot over medium heat, melt butter and sauté onion until translucent, about 1 minute. Add potatoes and 3 cups vegetable of your choice and sauté until vegetables just begin to take on a deeper color, about 2 minutes. Add stock, bring to a boil and simmer 15 to 20 minutes or until vegetables are soft. Ladle vegetables into a food processor or blender, adding about a cup of the liquid. Puree until smooth. Add the rest of the stock and puree to incorporate thoroughly.

Caution: Be careful with hot soup; do not fill the blender more than manufacturer recommends or soup can splash out over the top. You may have to blend in batches.

Season soup with salt and pepper; serve hot or chilled. If soup separates, whisk to blend. Garnish with a dollop of sour cream or yogurt and a sprinkling of minced fresh herbs, if desired.

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