Recipe by Nell Marsh
"This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup."
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ground black pepper to taste
this soup was delicious and easy. it came out a little thick and salty so i added two more cups of milk and a cup of water. i also added potatoes, celery, and onions into it. but you should boil the veges first before putting them in. i didn't know so i just stuck in raw veges so i had to constantly stir while it softened up. i will definitely make it again.
This recipe is okay, but is much tastier if you saute finely diced celery, carrots and leek, before adding the flour to make the roux. I also add a little bit of crushed garlic with the flour so not to burn it. This allows you to omit the chicken stock, which can be full of nasty stuff too. If you do add the chicken stock, and do not have time to make your own, read labels carefully, they are not all created equally.
Great for when you don't have that can of soup on hand. Plus I feel like I'm not getting all those artificial ingredients, preservatives, etc. in the can.
I made this for a group event and it was loved by all. I added the baked potatoes and bacon. I found I needed a lot more milk for a less thick soup. I used 1% milk and everyone still thought it was made with cream.
Delicious and easy!!! I am living in Austria right now on a foreign exchange program, and I wanted to make a meal for my host family, and one of the ingredients was a can of cream of celery soup. Unfortunately I learned Austria doesnt have any canned soup! Luckily I found this wonderful recipe, and just added pureed celery. My dish turned out even more delicious than when I used the can soup. I would recommend this recipe to anybody, it is quick, simple, delicious, and amazingly versatile!!!
I love you!whoever you are who posted this! Lol. I had a hankerin for some asparagus soup and used this base with a can of asparagusneeded all the liquid tho-real thick! It was awesome! I can't believe I've been buying canned all these years! DUH!
Thank you SO MUCH for this! I was ready to make PoppySeed Chicken and realized I was out of cream soup! I remembered seeing this recipe long ago--searched, and THERE IT WAS! I will never BUY cream soup again--this is SO MUCH BETTER!
This is a wonderful, versitile and quick recipe. I made broccoli and cheese with leftover cooked broccoli. It was delicious. I made it with vegetarian bouillons for my kids. They are picky and loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Soup Base
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 115
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