CREAMY SOUP BLUEPRINT (Make Pro Level Creamy Soup With Any Vegetable)
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- Опубликовано: 15 июл 2024
- Follow this simple blueprint to turn any vegetable into a silky smooth creamy soup. Use my code BRIANL at cometeer.com/Lagerstrom to save $20 off EACH of your first two orders (total of $40 OFF) today. If you’ve been wanting to try Cometeer, now is the time.
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-- BASIC BLUEPRINT FOR CREAMY SOUP --
1. SWEAT AROMATICS + GARLIC
▪300g or 3c aromatics (onion, leek, fennel, and/or celery - when in doubt, just use onion ), chopped
▪25g or 4-5cloves garlic, sliced
▪30-40g or 2-3Tbsp fat (olive oil or butter)
Preheat large, heavy bottomed pot over medium low. Add fat (olive oil or butter) then aromatics, garlic, and a pinch of salt and sweat for 15 minutes until translucent, not caramelized.
2. ADD STAR VEG +Add COOKING LIQUID
▪1200g or 8-9c of star veg, chopped (examples: butternut squash, asparagus, peas, celery root with potato, cauliflower, sweet corn)
▪1000g/32oz stock
▪500g/1pint heavy cream
Note: liquids should use a 2 to 1 stock to cream ratio
3. COOK STAR VEG UNTIL TENDER
Increase heat and bring to a simmer. When simmering, reduce heat to medium low to low, cover, and cook until veggies are tender (usually 25-30minutes)
4. PUREE VERY WELL
When veggies are tender, add to blender in batches and puree until smooth. If mixture becomes too thick to blend, add just enough additional stock or water to allow it to blend.
5. STRAIN THROUGH MESH
Pass the mixture through a fine mesh strainer, pressing through with ladle or spatula.
6. SEASON WITH SALT AND ACIDITY
Taste for seasoning then add a strong pinch or 2 of salt and a squeeze of lemon juice. Stir and taste again. Adjust seasoning accordingly.
Top with your favorite garnish. I like fried pumpkin seeds, pepper, and a drizzle of nice olive oil.
--
🎧MUSIC:
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CHAPTERS
0:00 Intro
0:20 The 6 steps in the blueprint
0:49 Butternut squash soup using the blueprint
5:25 Other star veg variations
5:54: Cometeer ad
6:56 Breaking down aromatics
8:49 Creamy Celery Root and Potato soup using the blueprint
10:52 Let’s eat this thing
#creamysoup #butternutsquashsoup #soup
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! 
Хобби
Beware the scammers! Someone pretending to me keeps lurking my RUclips comments trying to get viewers to respond in exchange for gifts. Comments from me, the real Bman, will always have the verified check mark next to my name. No checkmark? It’s not me.
I’ve reported these clowns to RUclips and would appreciate if you’d do the same. Thx!
Had one reply to me the other day, was pretty obvious it wasn't you lol. Unfortunately, there are much more gullible people out there than me. :(
Do these cream soups freeze well? Thank you!
I have no idea how, but a bit of turmeric and or ginger in a butternut squash soup really makes it pop.
@BrianLagerstrom Do you recommend measuring the veggies by weight or by volume for different veggies?? -Thanks, used the recipe for sweet potatoes and it was great!!
don't show me how, tell me why.......thanks.
This is really one of your best videos. So educational. Discussing all the variants and the "why" rather than just listing ingredients and steps is the key to really teaching us to be chefs and not just line cooks. I hope you use this format again often.
Tru fax
Couldn't agree more!
You're gonna LOVE J Kenji Lopez-Alt!
I think watching Kenji and Brian in conjunction with one another has taught me an incredible amount.
I absolutely love videos like this that give a sort of rough blueprint to great results - it still gives you everything you need to know, but leaves some room for experimentation and creativity and is super adaptable.
Side note, followed this pattern for the first time to do a pumpkin soup tonight, and it's spot on. Literally the best soup I've made myself, and the taste is absolutely on par with similar soups I've had at the restaurants I used to work in.
After watching several of your videos I have realized something outstanding about your presentation. You say a LOT. You speak a lot of words per minute and convey a lot of information; but you enunciate very well and never sound rushed or hurried. It is an excellent example of good time management. You pack maximum info into minimum time without ever sounding like you're forcing it or tripping over your words. That's not easy to do.
Plus, your recipes are awesome.
Well done.
Very good observation Christine and definitely an important aspect of what made Brian my favorite chef to watch and learn from. I am very happy this worked out for him when it wasn’t too long ago that he started filming the weeds and sardines videos.
I also like his speech rate, it's good at holding my attention. And I think he said something about being in the Midwest and so it's within familiar territory for me being in and from Milwaukee. Only we have that upper Midwest sound that I wish I could ditch, don't change know and ops.
I just found Brian. I often stop part way or skip ahead through cooking videos bc the chefs are so yappy - using so many words to impart a tiny amount of useful information. I appreciate this video.
he really does murder a rhyme one word at a time
💯💯💯💯couldn’t agree more!
I appreciate this format! Blueprint + variations. Feels like where your expertise shines and us regular home cooks can actually partake. 😝
Thanks!
I can't wait to give this a try! I'd love to see a whole blueprint series.
I made your tomato soup about a month ago, and my mom licked her bowl clean. Basically the highest food praise I've ever gotten from her. You can bet I'll be trying out this soup blueprint soon!
I used this method today for 50/50 creamer potatoes and leftover broccoli stem (since it seems like a shame to throw out perfectly edible vegetable bits just because they’re not the most appealing part.) it’s a fantastically easy method and the result was wonderful ☺️ rich, velvety and flavorful.
I gotta say that food content is mostly what I watch on YT. Your channel hits the sweet spot for me. Not a reach, not dumbed down. Excellent food I can make for my family and continue to grow as a home cook. This formula over recipe format is just fantastic. Now I’m excited for fall soups. Thank you, and keep It coming.
Another winner! Channels like this are replacing what the old food shows did for me (Jacques and Julia, Martin Yan, etc) where it’s mostly about the food and educational vs the reality drama of the chefs/not chefs. So appreciative of this content - and my kids love watching and cooking with “Mr. Brian.” #letseatthisthang
that's awesome to hear, Michael. thanks!
I really love this blueprint style video! I'll take 10 seasons of this series. Please and thank you 👌
Every time I make one of your recipes ....I'm told I'm a STAR! I do give you credit, Brian and tell everyone who asks me about my cooking to check you out on RUclips! Least I can do to add to your subscribers!
✨✨✨✨✨✨😺😺
Excellent recipe as always Brian. I've never been the best cook, but your tips are making me better every day. Made your chicken broth today. Greetings from Scotland! 🏴
woo other scottish Brian viewers!
I LOVE blueprint recipes, they’re kind of a safe way to take the reins off my cooking, they build confidence and help me understand what I’m actually doing! I vote you do more if you wanna! Thanks Bri!
I really like this concept, I like all of your recipes but I do suit them to my taste. This video is true to your concept of making normal people cook pro meals.
My parents came to me on Sunday. They brought fresh celery, potatoes, carrots, onions and other amazing self-grown vegetables, which tastes delicous. Thanks Brian to your video, I know what soup I'm going to do tomorrow. :D
Brian, thanks for the tip. We have made this twice, although we have improvised on the ingredients. However, we have done an excellent job of pureeing it into a smooth soup with a good stick blender. I agree that straining will give you a super restaurant-quality soup, but it's not needed for family or home use. (One secret is to do this hot. I also hold the blender in one hand and use a wooden spoon to keep the soup gently moving into the stick blender. This brings up any lumps. Just pay attention to not get close to the blender!)
Canadian here! Not a 🍲 guy but I can enjoy it during cold weather 🥶
Cheers from San Diego California
Hey, What's Up🤞Just casually changing people's lives, that's what's up.
Had a quality squash from a local farm, so followed the method (didn't measure anything and went against the rules and used an immersion blender) and the soup was delightful. So glad I resisted the urge to add any extras like thyme, and just let the inherent squashiness of the squash do it's thing.
Perfect! My favorite "acid" is apple cider vinegar. It brings all the acidity with a touch of sweetness that I love.
Keep it up Bri!
ACV is great
I'm at the stage in my home cooking where blueprint videos are what I really want. Thank you for this!!
When Brian says to only fill your blender halfway, listen to that. I thought 3/4 would be fine...and ended up with a soup-splosion. It was funny, but there was soup on the walls, in my hair, on my clothes, all over my oven!
Soup was good. I did butternut squash with a base of fennel, garlic, chicken broth, and half & half.
Nice! And sorry! That’s kinda dangerous with mega hot soup. I hope you liked it
"High performance cream based soups"
These words have probably never been strung together in this order but I'm glad our host changed that
Austrian here, I really recommend pumpkin seed oil as the perfect finish if you can get your hands on it, it's so delicious
Hell yeeeeah another Austrian commenting the same thing lol
This is brilliant. It follows exactly what I do for my potato leek soup (except I use an immersion blender - sorry Bri) - This winter I'm going to go wild and try a mushroom, pumpkin, and a butternut squash version.
Honestly for me an immersion blender is the better way to go for soups. I generally prefer my soups to still have a little rustic chunkiness in them, just a little bit for my teeth to get into. If other people prefer their soups perfectly smooth, that's great, I'm not going to tell them they're wrong, but that's not my soup truth. I want some chunks and the immersion blender is definitely the best tool for achieving that.
Delicious as always 😋 Greetings from Scotland 😊Have a great day everyone 🌻
Hello from Colorado! Stay well 😁
I just did this yesterday...Onion, garlic, and Ginger for aromatics. And Acorn squash as the star. Only real difference is I roasted the acorn squash, and I didn't use any cream because I was making it vegan. I finished it with paper thin slices of raw jalapeno and a drizzle of honey. all from my garden except honey, which I get from my neighbor.
I never cared for soups all that much and basically made this recipe to clear out some space in my fridge thinking I'd give it away. After tasting it, absolutely no one is getting my soup. I literally used nothing but old ingredients that were at the use/toss them stage. Sweet potato, leek, shallot, garlic, veg stock, and some old coconut creamer. It's the best soup I ever made and looking back I accidentally made it vegan. Thanks a ton.
I'm definitely a fan of general 'blueprints' for cooking/ baking instead of just a rigid recipe. Gives much more flexibility
If you don't wanna use store bought stock or chicken buillon cubes which are filled with msg, just use water but add on spices and herbs. Trust me, you will not miss the stock and it will still taste good and it's better for your health. And if you don't wanna use dairy to thicken the soup, use potatoes or cashew cream ( presoaked cashews and water and blend till smooth).
Thanks for showing us how to make restaurant quality food at home. That's what makes this channel better than the rest.
Cream-based soups are IT, during the winter...I wold love to make one every single day. But I've never known how to really do it in a way that makes it tasty, and not too watery, not too soupy, but rich, and lovely. Thank you, for the tips.
I made my first pumpkin soup earlier. What I did was just boiled the pumpkin (~600g) and in another pan prepared the aromatics (4x rashers of bacon, 1 1/2 large onions). Then I put all those things through a food processor. Mix the pureed aromatics (if we can even call bacon an aromatic…) with the puréed pumpkin and bring back to the stovetop. Now I didn’t have any chicken stock, so I used a load of chicken stock granules and water. Just added water until it got to a nice consistency. Then added in 150ml of double cream (about double what the recipe called for but it was great anyway). Had that with some roast potatoes and streaky bacon. I think what could help is puréing all the solids before adding the liquid, so you can adjust the amount.
Looks amazing! Thanks for the pro-level tips. Looking forward to trying. ☺️
I love the weeknight and fancy videos, but these are my favorite. A cooking concept conveyed well with lots of examples. Keep up the great work.
Well done Bri. Love the scalability and ease of making wonderful dishes.
This was awesome! Thank you!
Excellent episode! Practical, appitizing and right in time for soup-season. Thank you :)
Thank you 🎉. Love this blueprint 🎉
I love this video so much, it is so helpful! You are my favorite chef on RUclips ❤
made tonight - so good - Brian always delivers!
One of my favorite of your semi recent videos! Please keep making ‘chef tips’ kind of videos!
Hey Bri. To pimp your pumpkin soup even more add a teaspoon or two of curry powder. It will not make the soup taste like a curry, just make it taste awesome!
I love this! I always look forward to your videos. There's no other online chef who I know without a doubt I'll like the recipe and learn something.
Yes, excellent. I make soups like this all the time. I really like your "blue print". Your way makes it much easier.
Literally exactly what I needed!
How crazy good is this video, just in time I bought a new blender the other day! Thanks, mate!
Okay, I made butternut squash soup tonight using Brian's blueprint, and I can't express how good it turned out! I subbed Coconut Cream for Heavy Cream because I can't have dairy, and I used homemade bone broth, and it's just unreal. The whole time, I'm checking my notes and the video saying "Where is the seasoning? Where is the flavor?" But with just a pinch of salt at the beginning and a few pinches at the end, and the lime (Had no lemon) the flavor was fantastic. I did add a little Za'tar and Szechuan Chili oil when served, but it was just lovely even before those additions.
Many thanks, Brian!
I love the technique videos you have! the most important part of cooking is technique and getting that down really helps hone in variations in recipes. Good looks, B-man!
Awesome. Love soups, stress and esp cream soups. Loved the nee ideas on aromatics.
Love your blueprint, Bri. Just this weekend, I made a butternut squash/carrot cream soup using a recipe similar to yours. Delish! Can’t wait to get creative with your blueprint. Thanks for yet another rock solid video and recipe. You truly are the best in the Tube!
Solid video. Thanks Brian.
Thanks so much for this video. I love that you shared the *method* for delicious soup and not just one recipe.
This kind of thing really sets your content apart from other channels. Please continue teaching us these lessons!
Great video. You make it look simple and easy to grasp for us homecooks. Thank you
Loved this one! So exceptionally well explained - understanding those base principles for recipes is my favorite way of cooking, cause it's just so easy to do variants of it and tailor it to the available ingredients. Also enjoying your vid style, as always. 🍲
Simple. Haven't had a breakdown like this before, which was both entertaining and enlightening.
Thanks 🙂
I love these blueprints!!
Hey, this was so helpful and informative. I’d love to see more deeper recipes like this and its variations. Thank you so much and I love you bro
Great video. Thanks for the knowledge base.
Awesome video as always! Haircut’s looking sharp too!
Just got my new vitamix thanks to your video. Perfect timing for this. Can't wait to make soup!
I really like this style of video. Very informative but kinda condensed too. helps my ADD. thanks Bri
GREAT PRESENTATION! THANK YOU.
This is such a fantastic video! The "blueprint" is a game changer and I will be making regular use of it. The explanations of why some things work and why some others don't is so helpful. I remember things better when I know the why of them. Thanks much.
This was amazing! Would love to see more videos like this
Just found this video, and this has been extremely informative and helpful for me as a person who loves creamy soups as well as a chef. So knowing this blue print will definitely help me out when I try this out.
To Europeans watching this, note the "heavy" cream. That's a high fat cream with good cooking resistance. I actually don't think the cream serves any real purpose during the cooking itself, so we usually add it in after fire is out, or even before service. Then you can use liquid creams with less fat, as you have no risk of separation, and it also "turns bad" in the fridge less quickly without the dairy. The result is really the same if you don't forget the small potato. Apart from that, the video is spot on how I learned to build soup (or "velouté" with the cream) since forever.
Thank you. I really enjoy learning the "why" behind a recipe and techniques; as opposed to just the directions.
Just made a cauliflower + potatoes potage this evening using this blueprint, and omg it is the best I ever made.
Thanks a lot for your advices, your humor, and the way you convey your love of bringing out the best possible flavors in your recipes.
OK, this video is GOLDEN! Just how cool is that, a blue print for any creamy soup, not yet another recipe that does stuff for some magical reason. Thanks for this Brian, I'll put this to good use this winter for sure.
Wow thanks for an awesome video! I don’t normally like brothy soup so I am excited to try this technique.
Thank you. I esecially like the final seasoning for the cream soups. Lemon is great.
Thank you so much! I have tried a number of butternut squash soup recipes and they were all just ok. This recipe is so good and was really easy!
My dream video! Thank you so much 🖤
Loved this blueprint - I add a solid pinch of mace or nutmeg to my winter root soups it really enhances the flavour of the star vegetable
This is so helpful and inspiring, thank you!
Your videos just keep getting better and better
Best educational cooking channel on youtube. You are a great cook but an even better at teaching. Succingt and concise. You also often point out, what not to do, even showing what happens if things are done incorrectly.
Also so many hacks and pro tips
Carrot and parsnip for me. I just wish I could find really flavorful carrots somewhere.
I made your chicken pot pie last Sunday - its really extraordinarily good. My wife makes hers with cream of chicken soup, I believe. Not even close. Thank you!
It's so interesting to watch you cook. And it looks super easy with your explanation. Thanks a lot! I just started to learn cooking. This is very helpful.
Looking forward to trying this
I've been slowly realizing when I have a bunch of random ingredients I need to make food with that I have the basic steps for cooking without a recipe buried in my brain. Most of that has been from your well explained videos. This is great to have the formula written down and explicitly taught to have a better understanding next time this situation comes up in the kitchen.
Yep, nailed it! I made the butternut squash version and wasn't sure about the lemon juice, but I loved it! Thanks for sharing.
I made a cauliflower varient of this soup and it came out fantastic. I plan to try out other main ingredients as well. Thank you for not only the recipe but the teachings which will let me branch off and make many different variations of soups from this!
Just made this tonight. It was fantastic! So velvety and rich and simple but nicely balance flavors. It truly tasted like luxury. I'm going to freeze most of it to serve for Thanksgiving dinner!
I keep this in my favorites and go to it 4 to 5 times a year. Truly one of the best and most helpful videos you’ve created. Thanks for your content and for continuing to make us amateur cooks like All-Stars.
Perfect timing on this video B man. My wife and I were just talking about doing a Week of Soup tm.
I love the butternut squash soup. It's one of my favorites for the fall and winter months.
Brian, can't thank you enough. Made your cinamon buns the other day. Perfection. Keep up the good work mate.
Looks great! Yesterday I made pureed carrot/asparagus/potato soup, and while we all liked it I'll try this recipe following your steps.
I cook mine in a very similar way, excluding the garlic and cream. The base is simply sweated translucent onion, the vegetable, and chicken stock, cooked until veg is tender. I puree this, pass it through the chinois fin, and the base is done.
When I'm ready to serve, I'll heat the base, add heavy cream, salt, white pepper, (and with Butternut Squash) a good pinch of nutmeg. Top this with some garlic croutons and it's to die for.
This base preparation can be used with most all veggies. I love Pumpkin soup. Heat the base & put it in a bowl. Top with whipped cream, seasoned with salt & white pepper. and sprinkle with fine cut chives.
The base can be frozen for later, and as long as you've got heavy cream on hand, soup for dinner is just 20 minutes away.
Just got some butternut squash the other day and decided to use it for this. It was great! Will be making this every fall now! Thanks again, B-man!
I'm a butternut addict. This soup I could take to a desert island and eat it for days. Yum.
Looking fresh Bri!!!
Awesome version
Love this style of episode
I needed this recipe set a month ago when I was prepping for 2 weeks of liquid diet for a surgery on my esophagus! I made several smooth, veggies soups- and they were okay, but now I see what I did wrong. Thanks for the tips... especially the ones about ratios, the right blender, and a good strainer. I will revist my soups again soon as fall is setting in here in the south. 🍁Thank you!🧡
You know it's good when you do the step back. Great tips and video!
I got bumper crop of Butternut squash this year from my 30'X60' garden! Will definitely be making this soup!!! Thanks Bry!!
Made the butternut soup tonight and was amazing. Used my Braun immersion and no strainer. Silky smooth.
I’ve learned so much from this channel ⭐️
Made a sweet potato version of this thing, measured stuff by eyeballing and it turned out great! Ty Bri!