A cream soup base is a versatile, foundational recipe that can be used as the base for many different types of creamy soups, from classic cream of mushroom to potato leek or broccoli cheddar. It’s essentially a roux (flour and butter) combined with milk or cream to create a smooth, thickened base. Once you have this base, you can customize it with various vegetables, proteins, or seasonings to create your favorite creamy soups.

Ingredients (for the base):

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk (or half-and-half, or heavy cream for a richer base)
  • 1/2 cup chicken broth (optional, for added depth)
  • Salt, to taste
  • Pepper, to taste

Instructions:

  1. Make the Roux: In a medium-sized pot, melt the butter over medium heat. Once melted, add the flour and whisk to combine. Cook for about 2-3 minutes, whisking constantly, to remove the raw flour taste. The mixture should form a smooth paste.
  2. Add the Liquids: Slowly pour in the milk while whisking to prevent lumps from forming. If you’re using chicken broth, you can add it at this point to give the soup base a little more flavor complexity. Continue to whisk until the mixture is smooth.
  3. Simmer the Base: Bring the mixture to a simmer over medium heat, stirring occasionally. Allow it to cook for about 5-7 minutes, or until the base thickens to your desired consistency. If it becomes too thick, you can add more milk or broth to thin it out.
  4. Season: Add salt and pepper to taste. You can also add other seasonings at this point, such as garlic powder, onion powder, or a pinch of nutmeg for extra flavor.
  5. Use as a Base: At this point, you have a creamy soup base. To turn this into a specific soup, you can add vegetables (such as mushrooms, broccoli, or cauliflower), protein (like chicken or bacon), or cheese (for a cheese-based soup). Cook those additions in the base until they are tender, then serve!

Variations (to customize the base):

  • For Cream of Mushroom Soup: Sauté 1 cup of chopped mushrooms in butter and add to the cream base.
  • For Cream of Broccoli Soup: Add cooked broccoli florets to the base and blend for a smooth, green soup.
  • For Potato Soup: Add cooked, diced potatoes and blend half of the mixture for a creamy, chunky soup.
  • For Cheese Soup: Stir in 1 to 2 cups of shredded cheddar cheese after the base has thickened.

Nutritional Information (per 1-cup serving of the cream base, without added vegetables or protein):

  • Calories: 150–200 kcal
  • Protein: 4g
  • Fat: 10g
  • Carbohydrates: 15g
  • Fiber: 0g
  • Sugar: 8g (from the milk)
  • Sodium: 300–400mg (depends on broth and seasoning)

Note: These are estimates and can vary based on the ingredients used (such as using cream instead of milk or adding broth).

This Cream Soup Base is a fantastic staple to have on hand for quick, comforting soups. You can easily tailor it to your favorite flavors and enjoy it all year long!