Beware the scammers! Someone pretending to me keeps lurking my TH-cam 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 TH-cam and would appreciate if you’d do the same. Thx!
@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!!
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.
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.
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.
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! 🏴
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.
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!)
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!
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!
Interesting takes. I appreciate you taking the time to go over all of it. I made some butternut squash yesterday and find I personally prefer roasting it in the oven first (with my aromatics as well) and not adding heavy whipping creme (as I find adding a ton can take away from the more pure flavor and adds more calories), but rather a dash of creme fraiche in my bowl instead. I do disagree with not being able to use an immersion blender. It does a great job still and after you use a fine mesh anyhow it gets the job done much easier and more conveniently. That's me though. One thing I love about cooking is it's all about being creative and making things to your liking. No one's really "wrong" with either method. Just comes down to personal preference at that point.
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.
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 TH-cam! Least I can do to add to your subscribers! ✨✨✨✨✨✨😺😺
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
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.
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
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.
This is basically exactly what I do for creamy veggie soups, but I add one more step in it - before adding any liquids I first fry all the veggies together - or at least the potatoes and squash. This adds a little bit better flavor in my opinion than just cooking it. Oh, and one more twist - adding one apple (sweet to medium sour) amplifies the taste to the sky! Great stuff, thanks Bri!
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!
This video really does something for you as a home chef. Kudos B-dog. Having this kind of base knowledge paired with seasonality really does allow you to really explode the whole soup scene. An awesome pairing to turn a soup into a full blown meal for any “soup is a starter only”-people is to add a protein with your soup. Ie. shellfish goes amazingly well with cauliflower, same with pork. Potatoes are amazing with bacon - same goes for pumpkin and other more “heavy” star vegs. Beans and lentils can be added for veggie options as well and finally chickpeas into a spicy tomato soup is also a great way to add some body to a soup dish. ❤
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).
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. 🍲
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
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!
There are so many vegetables that, in my many decades of life, I haven't tried. I balk at even the thought. However, you have shown what may be when using those various vegetables. AND the nutritional value will be a great blessing.
Imma let you finish but I prefer less cream and I love my immersion blender to death. I honestly don’t mind a less smooth texture but I find I can get a pretty smooth one with my immersion blender usually. Great video though, I feel validated in the base process. One tip for squash and pumpkin, if you can get a hold of it definitely top with some pumpkin seed oil instead of olive. It’s traditional here in Austria and very delicious.
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.
I make a pumpkin soup every fall. I use leek, ginger as my aromatics. I like to garnish it with roasted salted pecans and brown butter. It's incredible.
Stick blender does a better job than a jug blender, but you must strain the liquid from the veg pulp and puree the veg pulp very very well, sieve and then recombine with the liquid - this gets a far smoother more luxurious soup. Try courgette and garlic soup made with coconut cream, its just amazing.
Thanks! I made this and it was amazing. I don't know if I got lucky and the butternut squash was ripe or what but my result was really good. I am very appreciative that I get to add this to my collection of go-to recipes. I'm going to make it for Thanksgiving, Christmas and my Mom's birthday. That is how much I like this recipe. Thank you!
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 would also add for a number of vegetables you can use in the soup roasting the veg before adding to the pot can bring more interesting flavors to the soup overall.
I've come to the same blueprint as a home cook, completely intuitively. Watching this video was weird because this is exactly how I explain the logic behind the cream soup to people. But, I make cream soup with baked vegetables and with brown or caramelized ingredients, and it is never overpowering. I'll keep a few tricks up my sleeve just in case I start my own channel 😂 but what I wanna share now is that carrot works wonderfully as a star vegetable, and can be perfectly paired with Hokkaido pumpkin and sweet potatoes, just like you paired celery root and potato. Lovely video overall, I urge everyone to give it a try. For those who don't have that powerful blender, food processor is still fine but the end result will be just a little bit less silky. It will have amazing comforting rich taste regardless of the machine you use.
Carrots and Parsnips go great together as well. I was thinking of using carrot as an aromatic if I make this with parsnips, but you could likely split the "star" veg slot between the two. Good tip on the food processor, as my blender is kinda wimpy and seldom used :)
I just made the butternut squash version and added sage to the aromatics. Paired with smoked gouda grilled cheese - incredible. I didn't even bother straining and it was silky smooth. Highly recommend, and I'll be using this blueprint again!
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.
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 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!
This works so well - we tried your method with leeks, shallots, purple potatoes, broccolini, cauliflower, and some chipotle pepper and WOW. This turned out spectacular. Deep, rich flavor that reminds me of the soups we used to get at fancy steak houses before you had to mortgage your house to pay for a night out.
I know this might be sacrilegious but I add turmeric, cumin, and cayenne or chilli flakes when sautéed the onions/garlic. I love the hint of these spices mixed in with the sweetness of the squash.
That butternut soup looked good but I definitely browned both the squash and onions and added brown butter, caramelization is key. Also I roasted all the skins and insides of the squash and made a stock. Easily the best butternut squash soup I’ve ever had
I've got some dairy sensitive people in my house, so swapped the cream with some sort of vegan coconut/almond milk half and half product I found in the store. I was worried the coconut milk would overpower the butternut but it turned out real good. thanks for sharing this!
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!
One of my favorite videos you have made. I love learning a system instead of a recipe. Can you do this with other stuff? Salad formula? Dressing formula? Pan sauce formula? So much better than learning one off 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.
Brilliant simple steps. Never considered adding the cream in so early - always added it later on. For the non-US audience 'celery root' is Celeriac in (English) English.
I also recommend swapping the cream for equal amounts of coconut milk it works in every variation of soup I’ve tried and in my opinion the end result is actually better tasting than just cream.
I rarely comment on TH-cam, but this is one of the best videos I’ve found. Immediate subscribed after watching this and I’ve made this recipe a dozen times in the past few months. Thank you!
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.
My fave soup is basically this, with carrot as the star veg, ginger & onion as tge aromatics, veg stock as main cooking liquid, and coconut cream instead of dairy! It’s great to bring to potlucks woth a loaf of nice bread bc a lot of my friends are vegan or lactose intolerant 😊
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.
Hey Bri- I just made this with sweet potatoes, and finished it with balsamic vinegar as the acid. Duuuuuude- this is amazing. Taking into consideration the amount of effort, pound for pound this is one of the best things I've ever made. Definitely gonna make this the next time we have company. Thanks!!
This is my go-to creamy vegetable soup (making cauliflower right now with some really nice frozen that I found in my store) I just make an extra addition when I'm feeling frisky, which is a couple of dl of white wine (1-1.5) Delightful, and thank you B
I made the butternut variation today but about half the star veg were carrots since I didn't have quite enough squash since i only had the bottom part after making your squash pasta. Used better than bullion instead of a box of stock and it came out great!
Ive found if you cook a green apple in your butternut puree its got the perfect flavor profile for the acid. If you sub the cream for almond milk you dont need to worry about curdling.
Thank you for making this video! I've blanched and frozen veggies all summer to have for thick, hearty soups this winter! I've been drowning in all kinds of squash so a video on different ways to eat them instead of your average roasted or sautéed!
Thanks Big Dog. Made the butternut squash soup with fried pepitas and served it with your Cheesy Flatbread from the 'CHEESY BREAD 2 WAYS' video. Roasted garlic on the side to spread on the bread. It was very good.
Haircut looks great, Bri! Also this episode finally made me break down and buy the ‘high powered blender’ that starts with a ‘V’ and ends with a ‘mix’. Been putting it off but you made me bite the bullet! Now I’m eyeing that sieve! Great vid as usual!
Congratulations! Our household Vitamix has been in our house for years. Great condition still. Whenever I want to get into dieting, easy blending, plus easy washing. Got ours off QVC, cause it’s usually $50-$100 off plus extra pieces. Great investment!
It's the only thing Jonathan Weissman got me to buy after wanting one for years, but his recipes are too complicated. I'll likely use my Vitamix for this recipe and the large acorn squash I have waiting for a use.
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.
I make almost this exact soup several times every fall. The only thing I do different is roast the butternut squash in the oven first with a bit of salt and olive oil instead of letting it do all its cooking in the pot. It really takes this soup to the next level.
Brilliant video! The blueprint is more or less what I was doing but it definitely gave me some ideas. I’ll definitely try the celery root and potato variation! Some more ideas for variations: -Coconut milk can work great instead of cream, whether it’s to keep the soup vegan or just to go for a slightly different taste. I don’t know if it would work as well for every vegetable, but for butternut squash, or the carrot and red lentil soup I often make for instance, it works fantastically. -I like adding an apple (I’ll usually put it in with my aromatics), it’s an easy trick to add a bit of sweetness and acidity. I might still add a bit of lemon juice, I hadn’t thought of that before, so thanks Brian for the tip! -Totally optional, but I find homemade vegetable stock to be worth it if I have the time or if I have some in my freezer! It’s also quicker to make than chicken stock
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!🧡
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.
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Beware the scammers! Someone pretending to me keeps lurking my TH-cam 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 TH-cam 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 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 can't wait to give this a try! I'd love to see a whole blueprint series.
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.
I really love this blueprint style video! I'll take 10 seasons of this series. Please and thank you 👌
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!
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.
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!)
Made a sweet potato version of this thing, measured stuff by eyeballing and it turned out great! Ty Bri!
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!
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!
Interesting takes. I appreciate you taking the time to go over all of it. I made some butternut squash yesterday and find I personally prefer roasting it in the oven first (with my aromatics as well) and not adding heavy whipping creme (as I find adding a ton can take away from the more pure flavor and adds more calories), but rather a dash of creme fraiche in my bowl instead.
I do disagree with not being able to use an immersion blender. It does a great job still and after you use a fine mesh anyhow it gets the job done much easier and more conveniently. That's me though.
One thing I love about cooking is it's all about being creative and making things to your liking. No one's really "wrong" with either method. Just comes down to personal preference at that point.
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.
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 TH-cam! Least I can do to add to your subscribers!
✨✨✨✨✨✨😺😺
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
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
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.
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!
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.
This is basically exactly what I do for creamy veggie soups, but I add one more step in it - before adding any liquids I first fry all the veggies together - or at least the potatoes and squash. This adds a little bit better flavor in my opinion than just cooking it. Oh, and one more twist - adding one apple (sweet to medium sour) amplifies the taste to the sky! Great stuff, thanks Bri!
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!
This video really does something for you as a home chef. Kudos B-dog. Having this kind of base knowledge paired with seasonality really does allow you to really explode the whole soup scene. An awesome pairing to turn a soup into a full blown meal for any “soup is a starter only”-people is to add a protein with your soup. Ie. shellfish goes amazingly well with cauliflower, same with pork. Potatoes are amazing with bacon - same goes for pumpkin and other more “heavy” star vegs. Beans and lentils can be added for veggie options as well and finally chickpeas into a spicy tomato soup is also a great way to add some body to a soup dish. ❤
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).
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.
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. 🍲
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
Boom 💥 that's awesome. I did the butternut with ginger and coconut milk. Wihaaa I'm in the food heaven 😋
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!
There are so many vegetables that, in my many decades of life, I haven't tried. I balk at even the thought. However, you have shown what may be when using those various vegetables. AND the nutritional value will be a great blessing.
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
Imma let you finish but I prefer less cream and I love my immersion blender to death. I honestly don’t mind a less smooth texture but I find I can get a pretty smooth one with my immersion blender usually. Great video though, I feel validated in the base process. One tip for squash and pumpkin, if you can get a hold of it definitely top with some pumpkin seed oil instead of olive. It’s traditional here in Austria and very delicious.
Thanks for showing us how to make restaurant quality food at home. That's what makes this channel better than the rest.
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'm at the stage in my home cooking where blueprint videos are what I really want. Thank you for this!!
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.
I make a pumpkin soup every fall. I use leek, ginger as my aromatics. I like to garnish it with roasted salted pecans and brown butter. It's incredible.
Stick blender does a better job than a jug blender, but you must strain the liquid from the veg pulp and puree the veg pulp very very well, sieve and then recombine with the liquid - this gets a far smoother more luxurious soup. Try courgette and garlic soup made with coconut cream, its just amazing.
I'm truly baffled that you don't have at least twice as many subscribers.
Thanks! I made this and it was amazing. I don't know if I got lucky and the butternut squash was ripe or what but my result was really good. I am very appreciative that I get to add this to my collection of go-to recipes. I'm going to make it for Thanksgiving, Christmas and my Mom's birthday. That is how much I like this recipe. Thank you!
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.
Excellent episode! Practical, appitizing and right in time for soup-season. Thank you :)
I'm definitely a fan of general 'blueprints' for cooking/ baking instead of just a rigid recipe. Gives much more flexibility
Perfect timing on this video B man. My wife and I were just talking about doing a Week of Soup tm.
I love this video so much, it is so helpful! You are my favorite chef on TH-cam ❤
I would also add for a number of vegetables you can use in the soup roasting the veg before adding to the pot can bring more interesting flavors to the soup overall.
Canadian here! Not a 🍲 guy but I can enjoy it during cold weather 🥶
Cheers from San Diego California
I've come to the same blueprint as a home cook, completely intuitively. Watching this video was weird because this is exactly how I explain the logic behind the cream soup to people. But, I make cream soup with baked vegetables and with brown or caramelized ingredients, and it is never overpowering. I'll keep a few tricks up my sleeve just in case I start my own channel 😂 but what I wanna share now is that carrot works wonderfully as a star vegetable, and can be perfectly paired with Hokkaido pumpkin and sweet potatoes, just like you paired celery root and potato. Lovely video overall, I urge everyone to give it a try. For those who don't have that powerful blender, food processor is still fine but the end result will be just a little bit less silky. It will have amazing comforting rich taste regardless of the machine you use.
Carrots and Parsnips go great together as well. I was thinking of using carrot as an aromatic if I make this with parsnips, but you could likely split the "star" veg slot between the two. Good tip on the food processor, as my blender is kinda wimpy and seldom used :)
Template/Technique : Excellent, top notch. This blueprint can be used year-round for seasonal veg. Leftover soup can be frozen for a rainy day.
I just made the butternut squash version and added sage to the aromatics. Paired with smoked gouda grilled cheese - incredible. I didn't even bother straining and it was silky smooth. Highly recommend, and I'll be using this blueprint again!
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.
Best food channel there is... hands down.
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.
Thank you. I really enjoy learning the "why" behind a recipe and techniques; as opposed to just the directions.
My favorite part:’LET’S EAT THIS THING!!!!!! Love it😁😁😁😁
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!
This works so well - we tried your method with leeks, shallots, purple potatoes, broccolini, cauliflower, and some chipotle pepper and WOW. This turned out spectacular. Deep, rich flavor that reminds me of the soups we used to get at fancy steak houses before you had to mortgage your house to pay for a night out.
I know this might be sacrilegious but I add turmeric, cumin, and cayenne or chilli flakes when sautéed the onions/garlic.
I love the hint of these spices mixed in with the sweetness of the squash.
That butternut soup looked good but I definitely browned both the squash and onions and added brown butter, caramelization is key. Also I roasted all the skins and insides of the squash and made a stock. Easily the best butternut squash soup I’ve ever had
Made the butternut soup tonight and was amazing. Used my Braun immersion and no strainer. Silky smooth.
I've got some dairy sensitive people in my house, so swapped the cream with some sort of vegan coconut/almond milk half and half product I found in the store. I was worried the coconut milk would overpower the butternut but it turned out real good. thanks for sharing this!
Yes, excellent. I make soups like this all the time. I really like your "blue print". Your way makes it much easier.
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!
Excellent recipe. Went with the base (Onions and Butternut Squash). Turned out great! Can’t wait to try other variations.
Skeptical that this is really you. But if it is, I’m grateful. 😁
One of my favorite videos you have made. I love learning a system instead of a recipe. Can you do this with other stuff? Salad formula? Dressing formula? Pan sauce formula? So much better than learning one off recipes
I just made the butternut squash soup, I loved it! I added poultry seasoning to the soup too which made it better
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!
Doing this as I’m adding my comment ! An expat living in China ! Love the videos !
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.
i’m a big fan of your “blueprint” videos, they help you become diverse and able to make dishes on the fly for weeknights.
Brilliant simple steps. Never considered adding the cream in so early - always added it later on. For the non-US audience 'celery root' is Celeriac in (English) English.
I also recommend swapping the cream for equal amounts of coconut milk it works in every variation of soup I’ve tried and in my opinion the end result is actually better tasting than just cream.
I rarely comment on TH-cam, but this is one of the best videos I’ve found. Immediate subscribed after watching this and I’ve made this recipe a dozen times in the past few months. Thank you!
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.
My fave soup is basically this, with carrot as the star veg, ginger & onion as tge aromatics, veg stock as main cooking liquid, and coconut cream instead of dairy! It’s great to bring to potlucks woth a loaf of nice bread bc a lot of my friends are vegan or lactose intolerant 😊
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.
Hey Bri- I just made this with sweet potatoes, and finished it with balsamic vinegar as the acid. Duuuuuude- this is amazing. Taking into consideration the amount of effort, pound for pound this is one of the best things I've ever made. Definitely gonna make this the next time we have company.
Thanks!!
This is my go-to creamy vegetable soup (making cauliflower right now with some really nice frozen that I found in my store)
I just make an extra addition when I'm feeling frisky, which is a couple of dl of white wine (1-1.5)
Delightful, and thank you B
I made the butternut variation today but about half the star veg were carrots since I didn't have quite enough squash since i only had the bottom part after making your squash pasta. Used better than bullion instead of a box of stock and it came out great!
Yep, nailed it! I made the butternut squash version and wasn't sure about the lemon juice, but I loved it! Thanks for sharing.
Ive found if you cook a green apple in your butternut puree its got the perfect flavor profile for the acid. If you sub the cream for almond milk you dont need to worry about curdling.
Thank you for making this video! I've blanched and frozen veggies all summer to have for thick, hearty soups this winter! I've been drowning in all kinds of squash so a video on different ways to eat them instead of your average roasted or sautéed!
Made this soup with butternut squash twice since you uploaded this video and can't wait to try other variations 😋 And love that it's vegetarian!
Thanks Big Dog.
Made the butternut squash soup with fried pepitas and served it with your Cheesy Flatbread from the 'CHEESY BREAD 2 WAYS' video. Roasted garlic on the side to spread on the bread. It was very good.
Great video. You make it look simple and easy to grasp for us homecooks. Thank you
This is how I make my veggie soups, only I tend to roast the pumpkin/squash beforehand. I just think it tastes richer and brighter.
Haircut looks great, Bri! Also this episode finally made me break down and buy the ‘high powered blender’ that starts with a ‘V’ and ends with a ‘mix’. Been putting it off but you made me bite the bullet! Now I’m eyeing that sieve! Great vid as usual!
Congratulations! Our household Vitamix has been in our house for years. Great condition still. Whenever I want to get into dieting, easy blending, plus easy washing. Got ours off QVC, cause it’s usually $50-$100 off plus extra pieces. Great investment!
It's the only thing Jonathan Weissman got me to buy after wanting one for years, but his recipes are too complicated. I'll likely use my Vitamix for this recipe and the large acorn squash I have waiting for a use.
Haha 😆... i have not broken down yet.
You know it's good when you do the step back. Great tips and video!
Delicious as always 😋 Greetings from Scotland 😊Have a great day everyone 🌻
Hello from Colorado! Stay well 😁
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.
Thank you for this video.
It's extremely clear and very well organized, plus it gives vegan options as well.
I make almost this exact soup several times every fall. The only thing I do different is roast the butternut squash in the oven first with a bit of salt and olive oil instead of letting it do all its cooking in the pot. It really takes this soup to the next level.
Well done Bri. Love the scalability and ease of making wonderful dishes.
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
Brilliant video! The blueprint is more or less what I was doing but it definitely gave me some ideas. I’ll definitely try the celery root and potato variation! Some more ideas for variations:
-Coconut milk can work great instead of cream, whether it’s to keep the soup vegan or just to go for a slightly different taste. I don’t know if it would work as well for every vegetable, but for butternut squash, or the carrot and red lentil soup I often make for instance, it works fantastically.
-I like adding an apple (I’ll usually put it in with my aromatics), it’s an easy trick to add a bit of sweetness and acidity. I might still add a bit of lemon juice, I hadn’t thought of that before, so thanks Brian for the tip!
-Totally optional, but I find homemade vegetable stock to be worth it if I have the time or if I have some in my freezer! It’s also quicker to make than chicken stock
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!🧡
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.