Many people go the easy route and just buy a box of cream of soup to make soups at home. However, When you want a rich, smooth soup at home, the base is everything. Whether you’re planning to make a broccoli cheddar soup, potato leek, or mushroom bisque, it all starts with a reliable cream soup base. Today, I’ll walk you through how to make one from scratch.
You don’t need fancy tools or chef-level skills. Just basic kitchen equipment, simple ingredients, and about 45 minutes of your time. I’ll also break down the measurements in both US and metric units for clarity. Plus, you’ll find nutritional information at the end.
Let’s get started.
Equipment You’ll Need
- Medium or large heavy-bottomed pot (4-quart / 3.8-liter capacity minimum)
- Whisk
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Ladle
- Blender (optional, for extra smoothness)
Prep Time
- Preparation — 15 minutes
- Cooking — 30 minutes
- Total — 45 minutes
Ingredients
| Ingredient | US Measurements | Metric Measurements |
|---|---|---|
| Unsalted butter | 4 tablespoons | 56 grams |
| All-purpose flour | 4 tablespoons | 32 grams |
| Onion (finely diced) | 1 small (about ½ cup) | 75 grams |
| Celery (finely diced) | 1 small stalk (about ⅓ cup) | 50 grams |
| Garlic (minced) | 2 cloves | 6 grams |
| Chicken stock or broth | 4 cups | 950 milliliters |
| Heavy cream | 1 cup | 240 milliliters |
| Whole milk | 1 cup | 240 milliliters |
| Salt | 1 teaspoon | 5 grams |
| Black pepper | ½ teaspoon | 1.5 grams |
| Nutmeg (optional) | Pinch | Pinch (less than 1 gram) |
Preparation Instructions
Step 1: Make the Roux
Start by melting the butter in your pot over medium heat. Once melted and foaming but not browned, sprinkle in the flour.
Whisk constantly. This mixture will bubble and thicken quickly. Keep whisking for about 2 to 3 minutes. You’re aiming for a blond roux — pale golden but not brown.
Tip: Don’t walk away from the roux. It can burn in seconds.
Step 2: Sauté the Aromatics
Add the diced onions and celery directly into the roux. Stir with your spoon or spatula. Let the vegetables cook in the roux for 5 to 7 minutes until they become soft and translucent.
Toss in the minced garlic and cook for another 30 seconds. Garlic burns fast, so keep stirring.
Step 3: Add the Stock
Slowly pour in the chicken stock while whisking. This prevents lumps and keeps the soup silky.
Bring the mixture to a simmer over medium heat. Stir occasionally so nothing sticks to the bottom.
Step 4: Add Cream and Milk
Once simmering, turn the heat down to medium-low. Stir in the cream and milk.
At this point, you have a rich, creamy base that’s ready to be flavored or customized however you want.
Let the soup simmer gently (small bubbles, not a rolling boil) for about 15 minutes. Stir often to prevent scorching.
Step 5: Season
Add salt, pepper, and a pinch of nutmeg if you’re using it. Taste the base and adjust the seasoning to your preference.
Optional: If you want an ultra-smooth base, blend it carefully with an immersion blender, or transfer batches to a standard blender (be careful blending hot liquids — cover loosely and allow steam to escape).
Customizing Your Cream Soup Base
This base is a blank canvas. Here’s how you can modify it:
- Broccoli Cheddar — Add steamed broccoli florets and shredded cheddar cheese.
- Mushroom Soup — Sauté mushrooms separately, then blend them into the base.
- Chicken and Rice — Stir in shredded cooked chicken and cooked rice.
- Corn Chowder — Add sweet corn kernels, diced potatoes, and crispy bacon.
Tip: Always add hearty ingredients (like vegetables or meats) after the base is complete to avoid overcooking.
Storage and Reheating Tips
- Storage — Cool the soup base completely. Store in an airtight container in the fridge for up to 4 days.
- Freezing — Freeze for up to 2 months. Cream soups can sometimes separate when thawed, but a good whisk while reheating will usually fix it.
- Reheating — Reheat gently over medium-low heat, stirring frequently.
Common Mistakes and How to Avoid Them
1. Burning the Roux:
Low to medium heat and constant whisking are key.
2. Lumpy Soup:
Whisk constantly when adding stock. Don’t dump it all in at once.
3. Scorched Bottom:
Keep stirring, especially after adding dairy.
4. Boiling After Adding Cream:
Don’t boil vigorously after the cream and milk are added. Simmer gently to avoid curdling.
Nutritional Information (per 1-cup serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 5g |
| Fat | 22g |
| Saturated Fat | 13g |
| Carbohydrates | 14g |
| Fiber | 1g |
| Sugars | 5g |
| Sodium | 400mg |
| Cholesterol | 70mg |
Note: These values are estimates and can change depending on the stock and dairy used.
Final Advice
Making a homemade cream soup base is a skill every home cook should have. It’s cheaper, healthier, and way more flavorful than store-bought soups.
Once you know this method, you can whip up restaurant-quality soups from whatever’s lying around your fridge. It’s real cooking — simple, satisfying, and practical.
Don’t stress if it’s not perfect the first time. Like anything in the kitchen, practice makes better. Trust your senses: smell, taste, and watch your food closely.
Soon, you’ll be making cream soups so good your family will think you’ve taken cooking classes. And the best part? You’ll know it only took a few everyday ingredients, a pot, and about 45 minutes.
Share this:
Discover more from Life Happens!
Subscribe to get the latest posts sent to your email.
