Homemade Cream Soup
Indulge in the cozy, comforting flavors of this Homemade Cream Soup, a silky blend of hearty vegetables and velvety cream perfect for any season. This versatile recipe combines pantry staples like diced onion, carrot, celery, and potato with fragrant garlic and a touch of thyme for a perfectly balanced flavor profile. A quick roux of butter and flour gives the soup its signature creamy texture, while an immersion blender ensures a luxuriously smooth consistency. Finished with a swirl of heavy cream and a sprinkle of fresh parsley, this satisfying soup is easy to prepare in under 45 minutes and makes a wholesome meal when paired with crusty bread or crackers. Whether you’re craving a warm winter bowl or a light springtime starter, this classic soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 1 large celery stalk, chopped
- 1 medium potato, peeled and diced
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon thyme leaves (optional)
- 2 tablespoons chopped parsley for garnish
Instructions
Heat a large pot over medium heat and melt the butter.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the chopped carrot, celery, and potato to the pot, and cook for 5 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and stir well to coat. Let it cook for another 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the vegetable or chicken broth while whisking to avoid lumps. Bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the vegetables are tender.
Use an immersion blender to puree the soup directly in the pot, or transfer it in batches to a countertop blender and blend until smooth.
Stir in the heavy cream, salt, black pepper, and thyme leaves (if using). Cook for another 2-3 minutes to heat through, but do not boil.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with chopped parsley before serving. Serve warm with crusty bread or crackers if desired.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1397 mg | 61% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.3 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
