Marry Me Soup – Creamy, Savory, Irresistible!

Ingredients (Serves 6–8)
Each ingredient plays an essential role in creating the rich layers of flavor in this dish. Make sure to use fresh, high-quality ingredients for the best results.

1 tablespoon unsalted butter – Adds a silky texture and buttery richness to the base.

1 medium white onion, diced – Aromatic and slightly sweet when sautéed.

4 cloves garlic, minced – Adds depth and warmth.

½ cup sun-dried tomatoes, chopped – Brings a tangy, concentrated tomato flavor.

¼ cup all-purpose flour – Thickens the soup into a creamy consistency.

4 cups low-sodium chicken broth – Acts as the flavorful liquid base.

4 cups heavy cream – Provides luxurious richness and creaminess.

2 cups cooked chicken breast, shredded – Offers tender, protein-rich substance.

½ cup freshly grated Parmesan cheese – Salty, nutty, and essential for umami depth.

1 teaspoon dried basil – Lends subtle herbaceous notes.

½ teaspoon Italian seasoning – A blend of oregano, thyme, and rosemary adds complexity.

Salt and pepper, to taste – Season carefully for balanced flavor.

Optional garnish: crispy bacon bits – For a smoky, salty crunch on top.

Instructions
Step 1: Sauté the Aromatics
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.

Add diced white onion and cook for about 5 minutes, or until soft and translucent.

Stir in the minced garlic and chopped sun-dried tomatoes.

Continue cooking for 2 minutes to let the garlic release its fragrance and the tomatoes soften.

Pro Tip: Stir constantly to prevent the garlic from burning, as this can create a bitter flavor.

Step 2: Create a Roux for Creaminess
Sprinkle the flour over the onion-garlic-tomato mixture while stirring constantly.

Keep stirring for about 2–3 minutes to cook out the raw flour taste and develop the roux.

Roux Tip: The roux should be smooth and slightly golden but not too dark, which helps keep the soup light in color and rich in texture.

Step 3: Add the Liquid Components
Gradually pour in the chicken broth while whisking to avoid lumps.

Then add the heavy cream slowly, continuing to stir as the mixture thickens.

Bring the mixture to a gentle boil, then immediately reduce to a simmer.

Why Simmering Matters: Boiling cream can cause it to separate. A low simmer ensures the soup stays velvety and smooth.

Ingredients (Serves 6–8)
Each ingredient plays an essential role in creating the rich layers of flavor in this dish. Make sure to use fresh, high-quality ingredients for the best results.

1 tablespoon unsalted butter – Adds a silky texture and buttery richness to the base.

1 medium white onion, diced – Aromatic and slightly sweet when sautéed.

4 cloves garlic, minced – Adds depth and warmth.

½ cup sun-dried tomatoes, chopped – Brings a tangy, concentrated tomato flavor.

¼ cup all-purpose flour – Thickens the soup into a creamy consistency.

4 cups low-sodium chicken broth – Acts as the flavorful liquid base.

4 cups heavy cream – Provides luxurious richness and creaminess.

2 cups cooked chicken breast, shredded – Offers tender, protein-rich substance.

½ cup freshly grated Parmesan cheese – Salty, nutty, and essential for umami depth.

1 teaspoon dried basil – Lends subtle herbaceous notes.

½ teaspoon Italian seasoning – A blend of oregano, thyme, and rosemary adds complexity.

Salt and pepper, to taste – Season carefully for balanced flavor.

Optional garnish: crispy bacon bits – For a smoky, salty crunch on top.

Instructions
Step 1: Sauté the Aromatics
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.

Add diced white onion and cook for about 5 minutes, or until soft and translucent.

Stir in the minced garlic and chopped sun-dried tomatoes.

Continue cooking for 2 minutes to let the garlic release its fragrance and the tomatoes soften.

Pro Tip: Stir constantly to prevent the garlic from burning, as this can create a bitter flavor.

Step 2: Create a Roux for Creaminess
Sprinkle the flour over the onion-garlic-tomato mixture while stirring constantly.

Keep stirring for about 2–3 minutes to cook out the raw flour taste and develop the roux.

Roux Tip: The roux should be smooth and slightly golden but not too dark, which helps keep the soup light in color and rich in texture.

Step 3: Add the Liquid Components
Gradually pour in the chicken broth while whisking to avoid lumps.

Then add the heavy cream slowly, continuing to stir as the mixture thickens.

Bring the mixture to a gentle boil, then immediately reduce to a simmer.

Why Simmering Matters: Boiling cream can cause it to separate. A low simmer ensures the soup stays velvety and smooth.

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