Cream-based soups are a beloved comfort food, perfect for any time of year. According to Aaron Barnett, chef at St. Jack in Portland, the beauty of these soups lies in their simplicity and versatility. “They all have the same basic ingredients,” Barnett says. “Garlic, onions, your vegetable of choice, your liquid of choice (whether chicken stock, vegetable stock, or water), then cream and butter. The key is how you finish it at the end. Adjusting the salt, the acid, it’s all a matter of tasting. That’s one of the ways I get my cooks to learn how to work their palate out, by adjusting a soup so it tastes the best to them.”

In this guide, we’ll walk you through the process of making a basic cream-based soup. Once you master this, you can easily adapt it to feature your favorite vegetables, creating your own signature dish.

Ingredients

2 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups of your vegetable of choice (e.g., broccoli, cauliflower, carrots, mushrooms)
4 cups of chicken stock, vegetable stock, or water
1 cup heavy cream
Salt and pepper, to taste
A splash of acid (such as lemon juice or vinegar)
Optional:
Fresh herbs (like thyme, parsley, or chives)
Grated cheese (like Parmesan or cheddar)
A dollop of sour cream or crème fraîche for garnish
Instructions
1. Prepare Your Vegetables
Begin by washing and chopping your chosen vegetables. If you’re using vegetables like broccoli or cauliflower, cut them into small florets. If you’re using carrots, slice them thinly. The key is to ensure all pieces are roughly the same size so they cook evenly.

2. Sauté the Aromatics
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes, until fragrant. This forms the aromatic base of your soup, infusing it with rich flavors right from the start.

3. Cook the Vegetables
Add your prepared vegetables to the pot and stir to combine. Cook for 5-7 minutes, allowing the vegetables to soften slightly. This step helps to build layers of flavor in your soup.

4. Add the Liquid
Pour in the chicken stock, vegetable stock, or water. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup cook for 15-20 minutes, or until the vegetables are tender. If you’re using harder vegetables like carrots, you might need to extend the cooking time slightly.

5. Blend the Soup
Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be cautious of the hot liquid and blend until the soup reaches your desired consistency.

6. Add Cream and Seasonings
Return the blended soup to the pot if you’ve used a regular blender. Stir in the heavy cream and season with salt and pepper to taste. Heat the soup over low heat, allowing the cream to warm through. At this point, taste the soup and adjust the seasoning as needed. A splash of acid, such as lemon juice or vinegar, can brighten the flavors and add a lovely contrast to the richness of the cream.

7. Finish and Serve
For an extra touch of flavor, stir in some fresh herbs like thyme or parsley. You can also top the soup with grated cheese, a dollop of sour cream, or crème fraîche for added richness. Serve hot, with a side of crusty bread for a complete meal.

Tips for Customization
Vegetables: Experiment with different vegetables to keep things interesting. Try combinations like potato and leek, carrot and ginger, or mushroom and thyme.
Herbs and Spices: Add depth to your soup by incorporating various herbs and spices. Bay leaves, thyme, or a pinch of nutmeg can elevate the flavor profile.
Protein: For a heartier soup, add cooked chicken, ham, or even tofu.
Mastering this basic cream-based soup recipe will give you a foundation to create countless variations. Adjust the ingredients to suit your tastes and the seasons, and enjoy the comforting, creamy goodness of homemade soup.