Cream of Anything Soup

 

3 tablespoons butter or extra-virgin olive oil

1 medium onion, diced

2 garlic cloves, sliced

3 cups chopped vegetables of your choice, one kind or a mix

Kosher salt and freshly ground black pepper

1/4 cup dry white wine, or more to taste (optional)

1 tablespoon soy sauce

2 cups stock of your choice or water, plus more as needed

1/2 cup cream, coconut milk, or whole milk, whisked with a pinch of flour if you like a thicker soup (optional)

 

Melt the butter in a soup pot and add the onion, garlic, and vegetables with a good pinch of salt and a few grinds of pepper. Saute over medium heat, stirring occasionally, until the onion is soft, translucent, and browned on the edges, about 10 minutes. Add the wine (if using) and soy sauce and use a wooden spoon to scrape the bottom of the pan of any flavorful bits. Add the stock and bring to a boil, then lower the heat and simmer for 10 to 15 minutes, until the toughest veggies are tender. Puree with a blender or immersion blender (if you’re using a regular blender, make sure to let some steam escape when pureeing, then return the soup to the pot). You can skip the pureeing step altogether if you’re happy with a chunky texture, or add a bit more stock if you’d like a thinner soup. Bring the soup back to a simmer, then turn off the heat and stir in the cream, if using. Taste and season with salt and pepper as needed, and top with your favorite embellishments.