Best 3 Make Your Own Cream Soup Base Recipes

Indulge in the art of culinary creation with our extensive collection of cream soup base recipes, meticulously crafted to tantalize your taste buds and elevate your culinary repertoire. Embark on a culinary journey as we guide you through a symphony of flavors, textures, and aromas, transforming simple ingredients into velvety smooth and soul-satisfying soups. From the classic Cream of Mushroom to the exotic Thai Coconut Cream Soup, our curated selection caters to every palate and preference. Elevate your culinary skills with the timeless art of soup making, transforming humble ingredients into extraordinary dishes that will leave your family and friends craving for more.

**Recipes in the article:**

* Classic Cream of Mushroom Soup: A timeless culinary creation that exudes comforting warmth and velvety richness. This recipe captures the essence of earthy mushrooms, blended seamlessly with a creamy broth, for a soup that is both hearty and elegant.

* Creamy Chicken and Wild Rice Soup: Experience a symphony of flavors and textures in this hearty and wholesome soup. Tender chicken, nutty wild rice, and a creamy broth infused with aromatic herbs create a satisfying meal that nourishes both body and soul.

* Thai Coconut Cream Soup: Embark on a culinary adventure with this exotic and flavorful soup. Coconut milk lends a velvety richness to the broth, while lemongrass, ginger, and kaffir lime leaves infuse it with a vibrant and aromatic symphony.

* Broccoli Cheddar Soup: A classic comfort food elevated to new heights. Tender broccoli florets and gooey cheddar cheese harmoniously blend in a creamy broth, resulting in a luscious and satisfying soup that is sure to become a family favorite.

* Creamy Tomato Soup: Simplicity meets elegance in this vibrant and flavorful soup. Fresh tomatoes lend their natural sweetness, while a touch of cream adds a velvety richness, creating a soup that is both refreshing and comforting.

Prepare to embark on a culinary journey filled with creamy delights as you explore our collection of cream soup base recipes. Let your creativity soar as you experiment with different flavors and ingredients, transforming ordinary meals into extraordinary culinary experiences.

Let's cook with our recipes!

MAKE YOUR OWN CREAM SOUP BASE

Make Your Own Cream Soup Base image

This replaces canned cream of chicken soup. Ingredients can be switched up to make it vegetarian by using vegetable broth/stock.

Provided by Krista Havens

Categories Cream Soups

Time 20m

Number Of Ingredients 5

Ingredients

2 Tbsp butter
3 Tbsp all-purpose flour
1/2 c low sodium chicken broth (or sub vegetable broth)
1/2 c low-fat or fat free milk
to taste salt and pepper

Steps:

1. Melt butter in saucepan over medium low heat
2. Stir in flour; keep stirring until smooth and bubbly to remove flour taste. Add broth and milk a little at a time, stirring the whole time to keep a smooth consistency. Bring to a slow boil. Cook, stirring consistently until thick. Add salt and pepper to taste.
3. Use 1 recipe per can of soup needed in your recipe. Can be varied by using vegetable broth for a vegetarian option. Sauteed celery and celery seed can be added for cream of celery soup base. Mushrooms can be added for cream of mushroom soup. Customize to your liking with any herbs or seasonings you desire. Very versatile.

CREAM SOUP MIX

Cream Soup Mix image

This easy-to-make soup mix is great to keep on hand for those nights you need to whip up a satisfying supper in a hurry. It's a great substitute for canned cream soup in a recipe. Or, add leftover chicken, asparagus or mushrooms, for example, and you'll have a steaming bowl of delicious soup in minutes.-Kay Beard, Vass, North Carolina

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 3 cups.

Number Of Ingredients 7

Ingredients

2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup reduced-sodium chicken bouillon granules
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper

Steps:

In a large bowl, combine all ingredients. Store in an airtight container., For a condensed cream soup substitute: Whisk 1/3 cup mix and 1-1/4 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool. Use as a substitute for one 10-3/4-oz.-can condensed cream of chicken, celery or mushroom soup. , For 1-1/2 cups soup: Whisk 1/3 cup mix and 1-1/2 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 557mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges

MASTER RECIPE: CREAM OF "WHATEVER" SOUP BASE

Master Recipe: Cream of

If you can, you should stop using those sodium-filled cans of soup in your recipes. You would be surprised at how easy, and inexpensive it is to make your own cream-based soup. This is just another one of my master recipes on developing a good soup base. Cans of... Cream of Mushroom Soup, Cream of Chicken Soup, Cream of Celery...

Provided by Andy Anderson !

Categories Other Soups

Time 30m

Number Of Ingredients 10

Ingredients

PLAN/PURCHASE
3 c chicken stock (not broth), you could also use vegetable stock
1 c milk, full fat, or you could use cream, or half & half
4 Tbsp sweet butter, unsalted
4 Tbsp flour, all purpose variety
1/2 tsp salt, kosher variety, or to taste
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp black pepper, freshly ground, or to taste
1 pinch cayenne pepper, or to taste

Steps:

1. PREP/PREPARE
2. Gather your ingredients.
3. Combine the milk & and chicken stock in a small bowl, and reserve.
4. Add the butter to a saucepan over medium heat.
5. When the foaming subsides, add the flour.
6. Whisk until the flour/butter mixture is smooth, and begins to turn a light brown, about 5 - 7 minutes.
7. Chef's Note: The process of mixing equal amounts of fat and flour is called making a roux.
8. Add the milk/chicken stock mixture, and whisk to combine with the roux.
9. Slowly bring to a simmer, and allow the mixture to thicken, about 5 - 7 minutes.
10. Add the spices, and season to taste.
11. Chef's Tip: If you are using broth, instead of stock, skip adding the salt.
12. Remove from heat, cover, and reserve.
13. Chef's Note: You can prepare the base several days ahead of time. Just cover and refrigerate until needed.
14. Where do I go from here... Add sautéed mushrooms for cream of mushroom soup... add sautéed celery for cream of celery soup... add some diced carrots, celery and chicken for cream of chicken soup... Add additional spices to fit the need. You get the idea.
15. Keep the faith, and keep cooking.

Tips:

Use high-quality ingredients for the best flavor. Organic vegetables and fresh herbs will make a big difference.
Don't be afraid to experiment with different vegetables. This recipe is a great base for all kinds of cream soups, so feel free to add your own favorites.
If you don't have any heavy cream on hand, you can use milk instead. Just be sure to reduce the amount of liquid by half so that the soup is not too thin.
To make a vegan cream soup base, use vegetable broth instead of chicken broth and omit the butter. You can also use coconut milk or cashew cream instead of heavy cream.
Store the cream soup base in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months.

Conclusion:

Making your own cream soup base is a great way to save time and money. It's also a great way to control the ingredients in your soup, so you can be sure that it's made with high-quality, healthy ingredients. With a little planning, you can have a delicious, homemade cream soup on the table in no time.