Creamy Veal Cube Soup

It was one of those dusky late afternoons – cold wind slipping through the cracks of the window and the faint sound of a distant train… comforting, in an odd way. I remember tossing a few modest veal cubes into a pot, almost without thinking – and then slowly, with onion and butter and the kind of idle stirring that only happens when you’re not in a rush – something lush and milky and deeply savory began to bloom. This creamy veal soup isn’t fancy, really, but oh, it fills the house with something warm and calm. I make it often now, and still, every time, there’s a moment where I stop, smell the sweetness of the carrots and broth, and remember how quiet that first bowl made everything around me feel. It’s humble but special. And somehow, always the right thing.

Why You’ll Crave It

• Soft, tender veal that practically melts without much coaxing – the kind of meat that feels gentle on your spoon.
• The broth gets luxurious from a swirl of cream, but not heavy – just the right amount of indulgence.
• It’s one pot… no drama or elaborate prep. Just real ingredients, simmered slowly.
• A quiet richness that’s perfect for early winter dinners or even rainy spring afternoons.
• You can dress it up or keep it simple – it sits happily in between comfort food and something you’d serve to guests.

The first time I made this, I didn’t expect much – I just needed warmth. But by the second bowl, I found myself eating slower, spoon after spoon, like it was gently telling me to breathe again.

What You’ll Need

• Veal cubes: 500 grams, cut smallish – not too big, so they cook through but still stay juicy.
• Onion: 1 medium, chopped to a fine dice so it softens fast and melds into the base.
• Carrots: 2, peeled and diced – I like them sweet and slightly softened, not mushy.
• Potatoes: 2 medium, peeled and diced small – they help thicken and add heartiness.
• Cream: 200 ml – full-fat cream, please. No skimping here, it makes all the difference.
• Vegetable broth: 1 liter, ideally low sodium – homemade is always best, but store-bought will do in a pinch.
• Salt & pepper: To taste – I go heavy on the black pepper, especially at the end.
• Butter: 2 tablespoons – real and unsalted, melted into the base for that deep golden flavor.

Easy How-To

Sauté softly to begin

Start with the butter in a large heavy pot – once it’s foaming a little, add in your chopped onion. Let it take its time – 5 minutes or so over medium heat, stirring just enough to stop it sticking. Once it turns translucent, toss in your veal cubes.

Brown, but just gently

Browning isn’t about hard searing here – it’s just a kiss of color. Let the veal sit against the pot long enough to form a bit of golden edge. Stir every couple minutes. You want it browned, not grey, but don’t over-fuss.

Now the good stuff – build the body

In go your diced carrots and potatoes. Let them mingle in the fat for a minute or two. Then pour in the vegetable broth. Bring it up to a light boil, then lower the heat and let it simmer – quietly – for about 12-15 minutes. You’ll know it’s ready when the potatoes are soft and the veal yields easily to a fork.

Finish with cream

Pour in the cream. This is the moment it changes into something a little more elegant – paler, richer. Let it simmer gently for another 5 minutes. Don’t boil. Just enough heat to pull it all together.

Taste and trust your senses

Add salt and pepper now – how much depends on your broth and preference. I always do a good grind of black pepper at the end, for warmth. Stir. Taste again. Adjust. Trust your tongue.

Ladle and breathe

Serve hot – in deep bowls. This soup likes to be savored slowly. Maybe with toast, maybe alone. It’s got presence, even in its quietness.

Good to Know

• If you let it sit for an hour before serving? It gets even better. The cream and veal, they cozy up to each other more somehow.
• Forgot to thaw your veal? Pop the cubes (frozen) into the pot after a quick rinse under cold water – they’ll work surprisingly well if you give them enough simmer time.
• Kids love it but usually ask me to leave out the pepper… so I just add it to mine at the table.

Serving Ideas

• Serve with torn sourdough and a glass of chilled white wine… or even just warm water with lemon. It’s gentle enough to pair with anything.

Top Tricks

• For extra depth, try adding a splash of white wine after browning the meat and letting it bubble for a minute. Then add the broth. It’s subtle magic.

Frequently Asked Questions

Can I make this without cream?

Yes – though it changes the character. For a dairy-free version, try full-fat coconut milk. It’s not traditional, but it’s lovely in its own way, slightly sweet and still rich.

What can I use instead of veal?

Tender beef works well – look for chuck or stewing beef cut into small cubes. Chicken thighs could work too, though the soup will be lighter in flavor.

How long will leftovers last?

Up to three days in the fridge. Just heat it slowly so the cream doesn’t separate. I usually reheat gently in a small saucepan with the lid just slightly ajar.

Can I freeze the soup?

Yes, though cream-based soups can separate when thawed. If freezing, cool it completely first and stir very well when reheating. It may look odd for a moment, but it comes back together nicely.

Conclusion

This creamy veal soup is nothing complicated, nothing loud. But it lingers with you – soft, layered, gently seasoned… the kind of soup that makes people lean over their bowls and stop talking for a while, in the best way. I hope you find your own quiet afternoon to spoon through it.

More recipe suggestions and combinations

Vegetable Stir-Fry

Bright, snappy vegetables tossed quickly in a bit of sesame oil and soy – a nice contrast beside creamy veal soup.

Chickpea and Spinach Curry

Warm spices and tender legumes, great paired on a dinner table with this mellow, gentle soup.

Pasta with Garlic and Olive Oil

Simple, clear flavors that sit well next to something richer like this veal creation.

Quinoa Salad with Feta

Cold, crisp, and citrus-balanced – a great lunch menu combo if you’re serving soup as a starter.

Grilled Chicken Tacos

For a heartier meal when feeding a larger group – soup to begin, tacos to follow. Cozy enough for weeknights, special enough for guests.