Cream Soup Base

Cream Soup Base

194
Nell Marsh 0

"This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup."

Ingredients 15 m {{adjustedServings}} servings 156 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
  2. To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.
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Reviews 194

  1. 229 Ratings

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ANEEHS
3/22/2005

this soup was delicious and easy. it came out a little thick and salty so i added two more cups of milk and a cup of water. i also added potatoes, celery, and onions into it. but you should boil the veges first before putting them in. i didn't know so i just stuck in raw veges so i had to constantly stir while it softened up. i will definitely make it again.

AF22
4/23/2006

Great for when you don't have that can of soup on hand. Plus I feel like I'm not getting all those artificial ingredients, preservatives, etc. in the can.

MALINDA J.
12/11/2003

I made this for a group event and it was loved by all. I added the baked potatoes and bacon. I found I needed a lot more milk for a less thick soup. I used 1% milk and everyone still thought it was made with cream.