Save The first time I made this soup was during a rainy November weekend when I had a surplus of farmers market vegetables and a frozen puff pastry sheet I'd forgotten about. Something about pairing silky roasted vegetable soup with warm, flaky cheese pastries felt like an unexpected luxury. Now it's become my go-to dinner when I want something that feels impressive but actually comes together easily.
I remember serving this to my sister last winter when she came over feeling under the weather. She took one sip, closed her eyes, and said this was exactly what she needed. The way the rich cream and roasted vegetables warm you from the inside out makes it perfect healing food.
Ingredients
- 2 tablespoons olive oil: This creates the foundation for sauteing your aromatics, helping the onion and garlic release their flavors
- 1 medium onion, diced: Yellow onions work beautifully here as they caramelize slightly and add natural sweetness
- 2 garlic cloves, minced: Fresh garlic adds that aromatic depth that makes your kitchen smell incredible
- 500 g (1 lb) butternut squash, peeled and cubed: The natural sweetness pairs perfectly with broccoli, creating that velvety texture we are after
- 300 g (10 oz) broccoli florets: Use fresh broccoli for the best flavor and vibrant color
- 1 medium potato, peeled and diced: This secret ingredient adds creaminess without making the soup too heavy
- 1 liter (4 cups) vegetable broth: Quality broth matters since it is the base of your soup
- 200 ml (3/4 cup) heavy cream: This transforms the texture from vegetable puree to luxurious soup
- 1 teaspoon dried thyme: Thyme bridges the gap between the sweet squash and earthy broccoli beautifully
- Salt and freshly ground black pepper, to taste: Season at each step to build layers of flavor
- 1 sheet (about 250 g) puff pastry, thawed: Store bought puff pastry works perfectly here, no need to make it from scratch
- 60 g (2 oz) brie cheese, cut into small cubes: The creamy, melt in your mouth texture of brie is essential
- 60 g (2 oz) sharp cheddar cheese, grated: Cheddar adds that familiar, comforting cheese flavor we all love
- 1 egg, beaten (for egg wash): This gives your pastries that gorgeous golden brown finish
Instructions
- Heat the oil and build your flavor base:
- Warm olive oil in your large pot over medium heat, then add diced onion and cook 3 to 4 minutes until it turns translucent and fragrant, followed by garlic for just 1 minute so it does not burn.
- Add the vegetables and seasonings:
- Toss in butternut squash, broccoli florets, diced potato, and thyme, then season generously with salt and pepper, stirring everything together for 2 minutes to coat the vegetables in those flavorful aromatics.
- Simmer until everything is tender:
- Pour in your vegetable broth, bring to a boil, then reduce heat and let it simmer gently for 20 to 25 minutes until all vegetables are fork tender.
- Prepare your pastry while soup simmers:
- Roll out puff pastry on a lightly floured surface and cut into 8 rectangles, then place brie cubes and cheddar on 4 of them and cover with remaining rectangles, sealing edges with a fork.
- Create golden, flaky pastries:
- Brush the tops with beaten egg and bake for 15 to 18 minutes until they are puffed and gorgeously golden brown.
- Transform into silky smooth soup:
- Use an immersion blender right in the pot to puree until completely smooth, or work in batches with a regular blender if that is what you have.
- Add the luxurious finish:
- Stir in heavy cream, taste and adjust seasoning if needed, then gently reheat for 2 to 3 minutes before serving.
Save 
Save Last week I made this for a book club meeting, and everyone spent the first few minutes just dipping their pastries into the soup in comfortable silence. Sometimes the best gatherings happen around a bowl of something warm and comforting.
Making This Soup Your Own
I have discovered that roasting the vegetables first in the oven before adding them to the pot creates an even deeper, more caramelized flavor. Simply toss the cubed squash, broccoli, and potato with olive oil and roast at 400°F for 20 minutes, then proceed with the recipe as written. This extra step adds such wonderful complexity.
The Perfect Texture Balance
Getting the soup to the right consistency is all about trusting your senses. After pureeing, if it feels like tomato soup, that is perfect. If it is closer to thick mashed potato texture, add more broth in half cup increments. The cream will thin it slightly too, so do not overdo it. You want something that coats the back of a spoon but still pours easily.
Make Ahead Magic
This soup actually tastes better the next day as the flavors have time to meld together beautifully. Make the soup up to 3 days in advance and store it in the refrigerator. The pastries are best fresh but can be assembled and frozen raw, then baked straight from frozen for an easy dinner party prep. When reheating the soup, go low and slow to prevent the cream from separating.
- Freeze cooled soup in freezer safe bags for up to 3 months
- Thaw overnight in the refrigerator before reheating
- Always reheat gently over medium low heat, stirring frequently
Save 
Save There is something deeply satisfying about dipping a warm, cheese filled pastry into velvety soup. This recipe has become one of those meals I turn to again and again, especially when I want to feed people something that feels like a hug in a bowl.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, the soup base can be prepared up to 2 days in advance. Store it in the refrigerator and reheat gently before serving. The pastries are best baked fresh, but you can prepare and refrigerate them uncooked for up to 24 hours before baking.
- → What vegetables work well in this soup?
Butternut squash and broccoli create the perfect balance of sweetness and earthiness. You can also add cauliflower, carrots, or a small amount of spinach for extra nutrition and color variation.
- → Can I freeze the soup?
The soup freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating. Note that the texture may be slightly thinner after freezing.
- → What other cheeses work in the pastries?
Brie and sharp cheddar offer excellent flavor contrast, but you can substitute gruyère, fontina, or goat cheese. For a stronger taste, try adding some parmesan or blue cheese to the filling mixture.
- → How do I achieve the smoothest texture?
Use an immersion blender directly in the pot for the silkiest results. If using a regular blender, work in batches and be careful with hot liquids. Straining the soup through a fine-mesh sieve afterward ensures an ultra-smooth finish.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or Chardonnay complements the creamy soup beautifully. For red wine lovers, a light Pinot Noir works well without overpowering the delicate flavors.