Cream Soup Base 

 Originally Written: March 18, 2009

By  Hanna Trafford

Last Updated on March 31, 2009 by Hanna Trafford

cream-soup2creamsoup3cream-tomato-soup4creamy_soups_largebroccolisoupcream_of_cauliflower_soup_0031I thought it would a great idea to include as many basic recipes as I can think of. My theory on this is that if you can build a great basic foundation, your house won’t fall down. Translation: you can’t make gourmet sauces if you can’t make the basic one. Or maybe you can – but it it quite likely that you will not enjoy making it or it won’t turn out good. And really – you can enjoy cooking, there can be a great deal of satisfaction in  the end result and the enjoyment spreads to those benefiting from your efforts! On that note, I am adding what I think is a no-fail start to great cream soups – hope you will get creative and let me know how many variations you tried and how they turned out!

Cream Soup Base:

1 tablespoon of butter

1 tablespoon of flour

2 cups of milk or light cream

Salt and Pepper to taste

1 bay leaf

Few grains of onion powder

Few grains of celery seed

Melt butter, slowly stir in flour and cook for about 3 minutes after mixture bubbles. Add milk gradually and cook over direct heat, stirring constantly, until mixture is thick and smooth. This will give you about 2 cups of soup base. if you need to make larger quantity, you can double this recipe.

Cream Soup Base Variations:

Cream of Vegetable Soup:

Use 2 cups of cream soup base and add 1 cup of puree of any of the following vegetables: asparagus, potato, peas, corn, beans or lentils. This will give you about 6 servings of cream of vegetable soup.

Note: Puree means any vegetable boiled or steamed and rubbed through a sieve. If you want to, you can use electric blender instead of the sieve and strain puree of you don’t like pieces of skins in your soup. But it is OK to leave it as well – this recipe will become your personal for sure, just by using vegetable you like and adding spices of your preference.

You can make Cream of Tomato Soup by pureeing canned tomatoes , adding it to your soup base and seasoning it with onion, peppercorns, celery of celery seed, bay leaf, salt and pepper

For making Cream of Potato Soup, peel and finely chop potatoes, add a little finely chopped onion, pepper, celery salt, cayenne and parley and simmer the soup for about 10 minutes for make sure potatoes are cooked.

Another favourite is Cream of Asparagus Soup– for that, puree about 1 cup of asparagus, add to soup base, season with salt, pepper, paprika and grating of cheese to serve

As you can see, the basic cream soup recipe will open the doors for you to make all you favourite cream soups – and i would love to hear about what creation you came up with and I will include it in the above recipe!

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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  • I bought myself a pail of cream soup base thinking I could make any type of creamed soup…how would you suggest cream of mushroom? First puree a couple cans of mushrooms? And then add some stems and pieces to the soup pot? Which spices would you add for cream of mushroom? Thanks so much Hanna!!

    • Thanks for your question! I would use fresh mushrooms – if you don’t have them, canned will do as well but you won’t get as much mushroom flavour as when you use fresh ones. Cut up the mushrooms into pieces you would enjoy in the soup – some people just slice them (including myself) others chop them into fine pieces. Personally, I saute the mushrooms with finely chopped onions and celery, then add them to your soup base along with finely chopped potato and simmer for 5-10 minutes. I love this kind of soup – which is almost a chowder – but you don’t have to use all the ingredients I do. Hope this work well for you – let me know!

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