A technique more than a recipe — this is the formula for any creamy vegetable soup. Pick a vegetable, make the velouté base, blend together.
Ingredients
- 2 tbsp unsalted butter
- 1 small onion, diced
- 1/3 cup all-purpose flour
- 4 cups broth (chicken or vegetable)
- 2 lbs raw vegetable of your choice (see Variations)
- Salt and pepper to taste
To finish
- Heavy cream (optional — a few tablespoons stirred in at the end)
- Croutons or garnish of choice
Instructions
Make the roux
- Melt butter in a large pot over medium heat. Add onion and sweat until soft, about 5 minutes — no color.
- Add flour and stir to combine. Cook for 2 minutes, stirring constantly, to cook out the raw flour flavor.
- Add broth gradually, whisking constantly to prevent lumps.
- Bring to a boil, then reduce to a simmer. Cook 10 minutes until thick and glossy.
Add the vegetable
- Sauté, steam, or blanch your chosen vegetable separately. Remove excess moisture — a watery vegetable makes a thin soup.
- Add the cooked vegetable to the velouté base.
Blend and finish
- Blend until smooth with an immersion blender or in batches in a stand blender.
- Return to heat. Stir in cream if using. Do not boil after adding cream.
- Season with salt and pepper. Serve hot.
Notes
- Any starch (flour) needs to be brought to a boil at some point to reach its full thickening potential.
- Classically made with Béchamel (milk-based) — this velouté version uses broth for more depth.
- Remove as much water as possible from the vegetable before blending — excess moisture makes the soup taste thin.
Variations
Choose your vegetable:
- Spinach — blanch briefly; squeeze dry. Vivid green color.
- Broccoli — steam or roast; stronger flavor when roasted.
- Mushroom — sauté until deeply golden; the most umami-rich option.
- Cauliflower — steam or roast; nutty and neutral.
- Asparagus — blanch; elegant and slightly bitter.
- Corn — cut from cob and sauté; sweet and summery.
Added Aug 27, 2026 · Updated Oct 26, 2026