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Cream Soup Base Recipe Cream Soup Base Recipe

Recipe

Cream Soup Base Recipe

I whip up a creamy soup base with butter, flour, milk, salt, and pepper. It’s quick, easy, and perfect for customizing with your favorite veggies or proteins.

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Ever needed a versatile base for your favorite soups? This cream soup base recipe is a game-changer. With just a few simple ingredients, you can whip up a rich, creamy foundation perfect for any soup. Whether you're craving broccoli cheddar or potato leek, this recipe has you covered. Let's get cooking!

The name of the recipe: Cream Soup Base Recipe

Ingredients:

  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 4 cups milk
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Melt butter in a saucepan over medium heat.
  2. Add flour and whisk continuously until smooth and bubbly.
  3. Gradually add milk, whisking constantly to avoid lumps.
  4. Bring to a simmer and cook until thickened, about 10 minutes.
  5. Season with salt and pepper to taste.

What You Will Need

What you will need to make cream soup base recipe

  • Butter: Adds richness and a smooth texture, forming the base for the roux which thickens the soup.
  • All-purpose flour: Combined with butter, it creates a roux that thickens the soup, giving it body and consistency.
  • Milk: Provides creaminess and a smooth texture, essential for the base of any cream soup.

Tools and Instruments Needed

What tools/instruments will be needed to make cream soup base recipe

  • Saucepan: Essential for melting butter and cooking the mixture evenly without burning.
  • Whisk: Crucial for blending flour into butter and preventing lumps in the milk.
  • Measuring cups: Needed to ensure accurate amounts of milk and flour for consistent results.
  • Wooden spoon: Useful for stirring the mixture as it thickens, ensuring a smooth texture.

Cream Soup Base Recipe

A versatile cream soup base that can be adapted to various flavors.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 250 kcal

Equipment

  • Saucepan
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Ingredients:  

Main Ingredients

  • 4 tbsp Butter
  • 4 tbsp All-purpose flour
  • 4 cups Milk
  • 1 tsp Salt
  • 0.5 tsp Black pepper

Instructions: 

  • Melt butter in a saucepan over medium heat.
  • Add flour and whisk continuously until smooth and bubbly.
  • Gradually add milk, whisking constantly to avoid lumps.
  • Bring to a simmer and cook until thickened, about 10 minutes.
  • Season with salt and pepper to taste.

Notes:

This base can be customized with various vegetables, meats, or spices to create different flavors.

Nutrition value:

Calories: 250kcalCarbohydrates: 20gProtein: 8gFat: 15gSaturated Fat: 9gCholesterol: 45mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 1mg

Keywords:

Keyword Cream Soup Base
Tried this recipe?Let us know how it was!

Make Ahead and Freezing Instructions

Make Ahead Instructions

  1. Prepare the soup base as directed.
  2. Let it cool completely.
  3. Store in an airtight container.
  4. Refrigerate for up to 3 days.

Freezing Instructions

  1. Cool the soup base fully.
  2. Pour into freezer-safe containers or bags.
  3. Leave some space for expansion.
  4. Freeze for up to 3 months.
  5. Thaw in the fridge overnight before reheating.

For a richer flavor, try adding a pinch of nutmeg or garlic powder to the cream soup base. It adds a subtle depth that makes the soup taste gourmet.

Frequently Asked Questions

FAQ:
Can I use a different type of milk?
Yes, you can use any milk, including non-dairy options like almond or soy milk.
How can I make this soup base gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend.
Can I add vegetables or meat to this base?
Absolutely, add cooked vegetables or meat after the soup has thickened.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this soup base?
Yes, freeze in a freezer-safe container for up to 3 months.

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