Recipe – Cream Soup Base

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.

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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)

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Prep Time

• Preparation — 15 minutes
• Cooking — 30 minutes
• Total — 45 minutes

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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)

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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).

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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.

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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.

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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.

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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.

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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.