Butter Soup Recipe

In a large heavy-bottomed pot or Dutch oven, melt 4 tablespoons of the butter over medium heat until foaming.

Add the chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to let it brown.

Make a roux

Push the softened vegetables to one side of the pot and add the remaining 2 tablespoons of butter. When the butter melts, sprinkle the all-purpose flour over the vegetables and butter and stir to combine. Cook, stirring constantly, for 1–2 minutes to remove the raw flour taste. The mixture should be lightly bubbling but not darkening significantly.

Add broth and simmer

Gradually whisk in the chicken (or vegetable) broth, a ladle at a time, ensuring no lumps form. Bring the mixture to a gentle simmer. Reduce the heat to medium-low and simmer for 12–15 minutes to allow the soup to thicken slightly and the flavors to meld.

Add milk and optional cream

Stir in the whole milk and heavy cream (if using). Warm through for 3–4 minutes but do not boil vigorously after adding dairy to prevent curdling.

Season the soup with kosher salt, freshly ground black pepper, and fresh thyme leaves. Taste and adjust seasoning as needed. If the soup seems too thick, add up to 1/2 cup additional broth or milk to reach desired consistency.

Blend for creaminess (optional)

For a smooth, velvety texture, use an immersion blender to puree the soup directly in the pot until you reach your preferred consistency. Alternatively, carefully transfer the soup in batches to a countertop blender and puree, then return to the pot. Leave some texture if you prefer a chunkier soup.

Stir in fresh lemon juice and chopped parsley. Taste again and adjust salt, pepper, or lemon for brightness.

Finish with butter and cheese

Swirl in the remaining 0 (note: all butter has been used) tablespoons of butter for sheen and richness if desired, then stir in grated Parmesan if using. (If you prefer an extra buttery finish, melt 1 tablespoon butter and whisk in now.)

Ladle the soup into bowls. Top each bowl with a sprinkle of chopped parsley, a pinch of cracked black pepper, and a little grated Parmesan if desired.

If using, add toasted bread croutons on top or stir in cooked shredded chicken or diced cooked potatoes to make the soup heartier.

Serve hot and enjoy.