Soup-Soup-Soup

This is the most flexible soup recipe you’ll ever find. Grab whatever cooked vegetables you have on hand, toss them in a blender with chicken broth, sour cream, scallions, and a squeeze of lemon juice, and blend until smooth. That’s the whole recipe.

The sour cream gives the soup a velvety body without needing to make a roux or simmer for ages. It also adds a tangy note that keeps the soup from tasting flat, especially when served cold. The scallions contribute a mild onion bite that works whether the soup is hot or iced.

Serve this chilled on a scorching summer day and it’s basically a savory smoothie in the best possible way. Or warm it gently on the stove for a cozy bowl when the weather turns. Both ways work because the base is so simple.

Kitchen Tips

• Use well-seasoned, fully cooked vegetables. Raw vegetables won’t blend smooth and will taste starchy.
• Leftover roasted vegetables work especially well here. The caramelization adds sweetness and depth.
• Adjust the broth amount to control thickness. More broth for a sippable soup, less for a thick puree.
• Taste and adjust the lemon juice at the end. Chilled soups need more seasoning than warm ones because cold dulls flavors.

Variations

• Try it with roasted carrots and a pinch of curry powder for a curried carrot version.
• Swap the sour cream for Greek yogurt for a lighter, tangier result.
• Use vegetable broth instead of chicken to make it vegetarian.