Soups & Gravies: Endless Delights
A versatile creamy soup base recipe that can be adapted with various vegetables and seasonings to create numerous delightful soup variations. This recipe provides a neutral canvas for your culinary imagination.
Ingredients
- 2 tbsp unsalted butter
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth or chicken broth
- 1 cup milk whole or 2%
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg optional
- 1 cup cooked vegetables chopped (e.g.
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic, whisking constantly for 1-2 minutes to create a roux. This will help thicken the soup.
- Gradually whisk in the vegetable or chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally.
- Reduce the heat to low, then slowly stir in the milk. Add salt, black pepper, and nutmeg (if using). Continue to simmer for 10-15 minutes, stirring occasionally, until the soup has thickened to your desired consistency.
- If adding cooked vegetables, stir them in during the last 5 minutes of simmering to heat through. If using raw vegetables, cook them in the broth before adding the milk, or sauté them with the onion.
- Taste and adjust seasonings as needed. Serve hot.
Notes
For a richer soup, use whole milk or add a touch of heavy cream at the end. To make it vegan, use vegetable broth and a plant-based milk alternative like cashew or oat milk, and thicken with a cornstarch slurry instead of flour. Consider adding roasted vegetables for deeper flavor, or blending in cooked chicken or seafood for a heartier meal. Garnish with fresh herbs, croutons, or a swirl of pesto.