Creamy Marry Me Soup Comfort Food Recipe

The first spoonful of Creamy Marry Me Soup is like a symphony of flavors and textures on your palate – the rich, velvety texture coats your tongue, while the aromatic chicken broth and the sweetness of the vegetables meld together in perfect harmony. As the soup warms you from the inside out, the comforting aroma of chicken and vegetables fills the air, making your senses feel cozy and at ease.

This recipe is a take on a classic comfort food dish, elevated by the use of a few simple yet clever techniques. For instance, by using a homemade chicken broth as the base, we can ensure that the soup is packed with depth of flavor. And if you’re looking for other creamy soup options, I recommend giving my Creamy Potato Soup recipe a try.

Why This Recipe Works

• The combination of sautéed onions and garlic creates a depth of flavor that’s essential to the overall taste of the soup.
• Using pre-cut vegetables helps to streamline the preparation process, making this recipe quick and efficient to prepare.
• The addition of heavy cream adds a richness and creaminess that complements the other flavors in the soup perfectly.

Key Ingredients

When it comes to choosing the right ingredients for this recipe, there are a few things to keep in mind. Firstly, make sure to use high-quality chicken broth for the best flavor. You can find a variety of chicken broth recipes online, or check out this website for some inspiration. Additionally, be sure to select fresh, seasonal vegetables for the best taste and texture.

The other key ingredient in this recipe is heavy cream, which adds a richness and creaminess to the soup. If you’re looking for a dairy-free alternative, you could try substituting the heavy cream with a non-dairy milk or creamer.

Recipe Courtesy of Our Kitchen

Creamy Marry Me Soup Comfort Food Recipe

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 tablespoons butter

1 medium onion, chopped

3 cloves garlic, minced

2 cups pre-cut mixed vegetables (such as carrots, zucchini, and bell peppers)

2 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

Salt and pepper, to taste

Directions

1

Melt the butter in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened.

2

Add the minced garlic and sauté for an additional 1-2 minutes, or until fragrant.

3

Add the pre-cut mixed vegetables and sauté for 5-7 minutes, or until tender.

4

Pour in the chicken broth and bring the mixture to a simmer. Let cook for 10-15 minutes, or until the soup has reduced slightly.

5

Stir in the heavy cream and cook for an additional 2-3 minutes, or until the soup has thickened slightly. Season with thyme, salt, and pepper to taste.

Storage & Reheating

To store leftovers, allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. To reheat, simply thaw the soup (if frozen) and reheat it in the microwave or on the stovetop until warmed through.