Welcome to Sweet Emily, where we believe delicious meals don’t need to be complicated! Our Million Dollar Soup Velvet recipe is a perfect example. This incredibly rich and flavorful soup earns its name from its luxurious texture and depth of taste. It offers restaurant-quality comfort right in your own kitchen, yet it’s surprisingly simple to prepare. Get ready to enjoy a truly special bowl of warmth.
Why You’ll Love This Velvety Million Dollar Soup
You’ll quickly fall in love with this remarkable soup for many reasons:
- Quick and Easy: Despite its sophisticated flavor, this Million Dollar Soup Velvet comes together without fuss.
- Inexpensive Ingredients: It uses accessible, budget-friendly items you can find at any grocery store.
- Rich and Comforting: Every spoonful delivers hearty, warming comfort with a complex flavor profile.
- Customizable: Easily adapt ingredients to fit your family’s preferences or what you have on hand.
- Perfect for Any Season: While great for chilly nights, its vibrant flavors make it enjoyable year-round.
Ingredients
Gather these fresh and pantry staples to create your exquisite soup:
- Produce: 2 cups peeled and cubed butternut squash, 1 small white onion (chopped), 3 ribs celery (chopped), 3 cloves garlic (minced), 1 lemon (zested), 1 bunch dinosaur kale (ribs removed, roughly torn), 10 sprigs fresh thyme (divided).
- Proteins: 1 (11 oz.) pkg. chicken sausage (sliced), 5 slices center cut bacon (chopped), 2 (15.5 oz.) cans cannellini beans (drained and rinsed).
- Pantry: 2 tsp. olive oil, 1 1/2 tsp. kosher salt (divided), 1 1/2 tsp. fresh cracked black pepper (divided), 2 Tbsp. unsalted butter, 3 Tbsp. all-purpose flour, 3/4 cup dry white wine, 5 cups chicken stock, 2 Tbsp. heavy cream.
Notes & Substitutions
Feel free to customize your Million Dollar Soup Velvet with these swaps:
- Butternut Squash: Try sweet potato, kabocha, delicata, or acorn squash for a similar creamy texture.
- Chicken Sausage: Italian sausage (spicy or sweet) or chorizo are excellent, flavorful alternatives. For a vegetarian option, sautéed mushrooms add umami.
- Bacon: Turkey bacon, prosciutto, or pancetta work well.
- Greens: Spinach, Swiss chard, collard, or mustard greens can easily replace the dinosaur kale.
- Dry White Wine: If you prefer to avoid alcohol, use apple cider vinegar or lemon juice along with extra chicken stock.
Equipment
You’ll need a few basic kitchen tools to make this delightful soup:
- Baking sheet: For roasting the squash and sausage evenly.
- Large Dutch oven or soup pot: The central cooking vessel for your soup.
- Blender (or immersion blender): Essential for achieving that signature velvety texture.
- Slotted spoon: To easily remove bacon from the pot.
- Measuring cups and spoons: For accurate ingredient portions.
Instructions
Follow these simple steps to create your delicious Million Dollar Soup Velvet:
- Prep Oven & Sheet: Preheat your oven to 350°F. Line a baking sheet with aluminum foil for easy cleanup.
- Roast Veg & Sausage: In a medium bowl, combine the cubed butternut squash, sliced chicken sausage, olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 2 sprigs of fresh thyme. Toss everything together until well coated. Spread the mixture onto the prepared baking sheet in a single layer. Roast for about 25 minutes, or until the squash is tender and the sausage begins to brown.
- Cook Bacon: While the vegetables roast, add the chopped bacon to a cold Dutch oven or large 4-quart soup pot. Heat to medium and cook the bacon until it is crisp, about 5–7 minutes, stirring frequently.
- Remove Bacon: Use a slotted spoon to transfer the crispy bacon to a plate, leaving the rendered fat in the pot.
- Sauté Aromatics: Add the unsalted butter to the bacon fat in the pot, swirling to combine. Add the chopped onion, minced garlic, and chopped celery. Cook for 2–3 minutes until the vegetables are fragrant and softened.
- Make Roux: Stir the all-purpose flour into the aromatic mixture, creating a light roux. Cook, stirring constantly, for 1 minute. When the mixture has thickened, pour in the dry white wine. Stir well and cook for another minute.
- Add Liquids & Beans: Stir in the chicken stock, the remaining 1 teaspoon of salt and 1 teaspoon of pepper, the remaining thyme sprigs, and the drained cannellini beans. Bring the soup to a boil, then reduce the heat and let it simmer gently for 10 minutes to allow the flavors to meld.
- Blend for Velvet Texture: Carefully remove about 3 cups of the simmering soup mixture and transfer it to a blender. Secure the lid on the blender, but remember to remove the center cap or vent to allow steam to escape. Blend until completely smooth and creamy. Stir the blended mixture back into the soup pot. Return the soup to a gentle simmer.
- Finish Soup: Stir in the heavy cream and the fresh lemon zest. This adds a beautiful richness and brightens the flavors of your Million Dollar Soup Velvet.
- Add Greens: Add the roasted butternut squash mixture and the torn dinosaur kale to the pot. Cook for 3–5 minutes, stirring occasionally, until the kale turns bright green and is lightly wilted.
- Garnish & Serve: Ladle the warm soup into bowls. Top individual servings with a sprinkle of extra fresh thyme leaves and the crispy bacon bits you set aside earlier. Serve immediately and enjoy!
Pro Tips & Troubleshooting
Ensure your Million Dollar Soup Velvet is perfect every time with these helpful tips:
- Blending Hot Soup: When blending hot liquids, always fill the blender only halfway. Secure the lid, but remove the center cap and cover with a kitchen towel to prevent pressure buildup.
- Prevent Separation: To maintain the soup’s creamy texture, avoid bringing it to a rolling boil after you’ve added the heavy cream. Gentle simmering is best.
- Achieving Richness: Do not skip the roux step. It thickens the soup beautifully and adds a foundational layer of flavor, contributing to its “velvet” quality. For more on the culinary science behind this technique, explore how a roux thickens soups and sauces.
- Flavor Boost: Use good quality chicken stock. A rich, flavorful stock will significantly enhance the overall taste of your soup.
- Customize Spice: If you enjoy a little heat, choose spicy Italian sausage, or add a pinch of red chili flakes to the aromatics while sautéing.
Serving, Storage, & Make Ahead
Enjoy your delicious Million Dollar Soup Velvet with these suggestions:
- Serving Suggestions: Pair this rich soup with crusty bread, warm cornbread, fluffy biscuits, or a simple green salad for a complete meal. A crisp dry white wine complements the flavors beautifully.
- Make Ahead: You can prepare the soup up to Step 8 (before adding cream and kale) a day in advance. Store the base and roasted vegetables separately.
- Storage: Refrigerate leftover soup in an airtight container for up to 4 days. For longer storage, freeze it for up to 3 months.
- Reheating: Gently reheat the soup on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent the cream from separating. If it seems too thick, add a splash of stock or water.
Nutrition
This hearty Million Dollar Soup Velvet offers a comforting blend of vegetables and protein. It provides fiber from the squash and beans, plus essential vitamins and minerals. Learn more about the nutritional benefits of ingredients like butternut squash and cannellini beans.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 265 kcal |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Cholesterol | 40 mg |
| Sodium | 850 mg |
| Total Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Total Sugars | 3 g |
| Protein | 12 g |
Note: Nutritional information is an estimate based on ingredients and may vary.
FAQ
Got questions about this fabulous Million Dollar Soup Velvet? We have answers!
- What makes it “Million Dollar Soup Velvet?” The name comes from its incredibly rich, creamy texture achieved by blending a portion of the soup, and its deep, complex flavors that taste truly luxurious.
- Can I make this soup vegetarian? Absolutely! Omit the bacon and chicken sausage. Sauté mushrooms for umami, and use vegetable stock instead of chicken stock.
- What kind of beans work best? Cannellini beans are ideal for their creamy texture when blended, but great northern beans or navy beans can also be used.
- Can I use fresh herbs instead of dried? Yes, fresh thyme is listed in the recipe. Fresh herbs always add a brighter, more vibrant flavor to your Million Dollar Soup Velvet.
- How do I adjust thickness? For a thicker soup, blend more of the mixture or simmer longer. For a thinner consistency, add more chicken stock until desired.
Conclusion
This Million Dollar Soup Velvet is more than just a meal; it’s a bowl of pure comfort and luxury that’s surprisingly easy to create. With its rich, creamy texture and layers of savory flavor from roasted squash, hearty sausage, and fresh herbs, it truly lives up to its name. Don’t be intimidated by its fancy title; this adaptable recipe is perfect for busy parents and beginners alike. Whip up a batch tonight and transform your kitchen into a haven of warmth and incredible taste!
Velvety Million Dollar Soup: A Luxuriously Creamy Recipe
This luxuriously creamy “Million Dollar Soup” features roasted butternut squash and chicken sausage, savory bacon, cannellini beans, and fresh kale, all blended into a velvety smooth broth.
Ingredients
Equipment
Method
Instructions
- Preheat oven to 350°F and prepare a baking sheet by lining it with aluminum foil.
- In a medium bowl, combine the cubed squash, sliced chicken sausage, olive oil, 1/2 teaspoon each of salt and pepper, and 2 sprigs of thyme; spread this mixture onto the prepared baking sheet. Roast for 25 minutes until the squash is tender and the sausage begins to brown.
- Meanwhile, add chopped bacon to a cold Dutch oven or large soup pot, then cook over medium heat for 5-7 minutes until crisp, stirring frequently.
- Remove the crisp bacon using a slotted spoon, reserving the rendered fat in the pot.
- Add butter to the pot, swirling to combine with the bacon fat, then add the chopped onion, garlic, and celery and cook for 2-3 minutes until fragrant.
- Stir in the all-purpose flour to create a light roux, stirring constantly until thickened, then add the dry white wine and cook for 1 minute.
- Pour in the chicken stock, along with the remaining salt, pepper, thyme sprigs, and cannellini beans; bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Remove 3 cups of the soup mixture and transfer it to a blender, securing the lid and removing the center piece to allow steam to escape; blend until smooth, then stir the blended portion back into the soup pot and return to a simmer, stirring in the heavy cream and lemon zest.
- Add the roasted butternut squash mixture and roughly torn dinosaur kale to the pot, cooking for 3-5 minutes until the kale is bright green and lightly wilted.
- Serve the soup hot, topping individual servings with extra thyme leaves and the reserved crisp bacon.
Notes
For an extra touch of richness, a drizzle of high-quality olive oil can be added just before serving. Adjust seasoning to taste after blending the soup and adding the cream and zest.
