Creating Your Own Cream Of _____ Soup. - The Cat's Meow Blog at - 251449

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Creating your own Cream of _____ Soup. 
Sep. 24, 2011 6:48 pm 
Updated: Oct. 1, 2011 11:21 pm
CREAM OF _?????__ SOUP

This recipe is a recipe for any one of the cream soups. This would give you a soup equal to Campbell's condensed soups, with water or milk added. If you want the finished product thicker, thicken the soup with flour and milk roux or cornstarch and milk roux. Or you can reduce the liquid by cooking on low heat until it has reduced down to desired thickness.  You can double or triple the ingredients if you would like more of the finished product.

Basic Cream Soup Ingredients:

3 TBS butter, margarine or canola oil
3 TBS all purpose (AP) flour
Salt and pepper to taste
Adequate milk, cream, water, broth or a mixture of all in an amount to reach the desired thickness


Put 3 TBS butter or canola oil into a medium size pan and place on heat to melt and heat the butter or oil. Add the 3 TBS of flour and stir until well blended. Continue cooking and stirring constantly until roux is hot. Have ready 2 or 3 cups of your desired liquid. Pour half of the liquid quickly into pan and stir quickly with a whisk. This is the point which decides if you will have lumpy soup or creamy soup. As the mixture starts to get hot, it will start getting thick. If it is getting too thick add more liquid and stir, never stop stirring or the soup will lump. You can allow the roux to brown a little to add another level of flavor to the soup.

If you use this thinned cream of _____ soup in a recipe calling for condensed soup and your cream of _____ soup is thinner than a can of undiluted soup would be, you can adjust the liquid level by reducing the other liquids in the recipe or take one of the steps to thicken your soup.

Cream of Celery Soup
Add the 3 TBS of butter or oil and flour and to this add;
1 cup chopped celery; more if you would like a deeper celery flavor
2 tsp onion powder or 1/2 cup chopped onion, or to taste
1 tsp garlic powder or 1 or 2 minced garlic cloves, or to taste
Then continue with the rest of the recipe as stated.
Cream of Chicken Soup
To the 3 TBS flour and butter or oil, add;
1/2 cup chopped celery, or to taste
2 tsp onion powder or 1/2 cup chopped onion or to taste
1 tsp garlic powder or 1 or 2 minced garlic cloves or to taste
1 tsp poultry seasoning or 1/2 tsp sage, 1/2 tsp thyme, 1/2 tsp basil
For the liquid, add chicken broth
1 to 2 cups small diced cooked chicken

Cream of Mushroom Soup
Follow instructions for Cream of Chicken Soup with these exceptions:
Omit the poultry seasonings
Omit the diced cooked chicken
Change the liquid to milk, cream, water or broth..
Add 1 to 2  cups of cut up mushrooms, more if you would like, cooked or raw before you add the liquid. I feel raw gives a better flavor soup.

Cream of Onion Soup
Add the 3 TBS of butter or oil and flour and to this add;
1/4 cup chopped celery, more if you would like
1 to 2 cup sliced or chopped onion, more if you would like a stronger flavor.
1 tsp garlic powder or 1 or 2 minced garlic cloves, or to taste
Then continue with the rest of the recipe as stated.

Cream of Shrimp Soup
Add the 3 TBS of butter or oil and flour and to this add;
1/4 cup chopped celery
1 tsp onion powder or 1/2 cup chopped onion, or to taste
1 tsp garlic powder or 1 or 2 minced garlic cloves, or to taste
1 to 2 cup small cooked shrimp. You can add more if you would like.
Then continue with the rest of the recipe as stated.
Add a seafood seasoning of your choice.


This is the Basic Cream Soup Base for Cream of ANYTHING Soup
3 TBS butter, margarine or canola oil
3 TBS all purpose (AP) flour
Salt and pepper to taste
Adequate milk, cream, water, broth or a mixture of all in an amount to reach the desired consistency.

You can make cream of _?????__ Soup just by adding different ingredients and omitting others
Cream of Vegetable Soup:  adding a cup or 2 of frozen mixed veggies or
    an assortment of cooked veggies of your choice.
Cream of Potato Soup: just by adding diced cooked potatoes.
Cream of Beef Soup:   by using beef broth and diced cooked left over beef. With this one you might consider adding some roast type flavors: Worcestershire sauce, A1 sauce, Liquid Smoke
Cream of Broccoli:   add 1 to 2 cups of cooked broccoli fresh, canned or frozen florets
Cream of Asparagus: Add 1 to 2 cups of sliced fresh, canned or frozen  asparagus.
Cream of Corn Chowder:    add a can of whole kernel corn or the corn from 1 or 2 uncooked ears of corn
Creamed Potato and Corn Chowder;  A mixture of the potato soup and the Corn Chowder.
Cream of Cauliflower Soup:    add 1 to 2 cups cooked cauliflower fresh, canned or frozen
Cream of Cheese Soup or a cheese sauce:  add to the finished soup 1 to 2 cup shredded cheese or your choice or 1 to 2 cup cubed Velveeta cheese.
Cream of Spinach Soup: make the soup and add one can of spinach plus the liquid or fresh spinach. I like Creamed Spinach and Spinach Dip, soooo.

*****If you are using canned veggies, drain them first and use the liquid from the can as part of the cooking liquid. It will add a lot of flavor. .

To make your basic creamed soup you can start with 2 TBS flour to 3 TBS butter or oil for a thin sauce, 3 TBS flour to 3 TBS medium sauce, or 4 TBS flour to 3 TBS butter or oil for a thick sauce. I started the recipe with the medium sauce, 3 TBS of butter or oil and 3 TBS flour.
If you are serving these soups as a dish on its own, you can add extras such as a bit of meats, bacon, ham, Sherry or Brandy.
When you are considering making one of the Cream of _???_ Soups, adjust the
     spices and herbs to match the type of soup you are making.
I made the Cream of Chicken soup today. It was wonderful. I boiled one chicken breast in water and 2 cups chicken broth, and 2 large bay leaves. When the chicken was done, I removed it from the cooking water and I cut it into large bite size pieces and set it aside for later. I added lots of poultry seasonings, basil, thyme, and onion and garlic powder. I heated the broth to boiling then added a roux made with ½ cup flour and 1 cup milk. I heated this to a boil to see how thick it was going to be. When I was happy with the soup, I added the chicken pieces. I had a can of whole kernel corn and thought a chicken/corn soup would be nice, so I added the can of corn including the liquid in the can.  The soup was totally awesome. I think if you are starting with sautéing veggies, making a flour and oil or butter roux is fine, but simply thickening the broth this time also was very acceptable in flavor. This soup would have been awesome with a few added diced potatoes and carrots.

Sep. 24, 2011 7:05 pm
Do you have this cream of soup in your recipe box? Would love to try it.
Sep. 24, 2011 7:24 pm
I use a medium white sauce for my cream of ? soups. I always substitute it when a recipe asks for the condensed soup. You have come up with many more flavors than I have ever tried. You have inspired me, especially with the cheese soup. CJ
Sep. 24, 2011 7:59 pm
Hi Tippy, Nothing in the recipe box. everything I have is here on the blog. It's kind of a reicpe in process. I want to make up several and keep them on hand and be able to sue them when a recipe calls for or I want to use a cream of ____ soup. The recipe is on here tippy for any soup you want to try. It all starts with the soup base, you decide what kind of soup you want to make, gather your ingredients, make the cream of ___ soup base then add the other ingredients to make the soup you want. Make the cream of ___ base, then go to the recipe for celery soup or broccoli or which ever you want and add theose ingredients to the soup base and you should have your soup,
Sep. 24, 2011 8:02 pm
CJ, thank you, the soup base I have arrived to is a medium white sauce or as the fancy chefs say, a bechamel sauce. oh well, then flavor it to suit the type of soup you are wanting.
Sep. 24, 2011 8:38 pm
Thxs soooo very much for this... i havent made a cream of anything in so long I had forgotten this basic recipe... Thanks again this is just in time for our changing weather..
Sep. 24, 2011 9:19 pm
Hi Victoria, your are very welcome. Yep, I agree, time to start gathering up the one pot dinner recipes. There is just something so comforting about a pot of somehting steaming and bubbling.
Sep. 24, 2011 11:23 pm
Thank you Kitten for the recipe & the ideas. Don't like the cream of's either but never thought of some of your ideas. And I like that it is a recipe in progress so I can add more broth or more milk depending on my taste. A great base. Thank you.
Sep. 24, 2011 11:49 pm
Just what the doctor ordered, or what the soup-lover in me ordered. It's sort of like a Cream of ____ Soup bible that you've got going on here, Kitten. Excellent job. I love cream of ____ soups so your recipe is going to be a definite keeper. Fabulous idea! Thank you! =)
Sep. 25, 2011 12:05 am
Thank you Grandma and thank you ri2 for your generous words. Been working on this for 3 or 4 months now and have it this far. It's getting close but still needs some more tweeking. I'm still not sure if I should leave it this way or break it up into seperate recipes. But will keep working to fine tune the idea.
Sep. 25, 2011 1:12 pm
We like to eat cream of ____ soup for cold weather meals. I have always made my basic soup of whatever and pureed it to make it smooth and thicker, then added my white sauce (which I always make with milk as my liquid for a richer soup.) I'll have to try your method next time.
Sep. 27, 2011 7:37 pm
Sorry to come in with another request.Is the soup better when you puree it? I only use about half a can of soup, dogs get the leftovers.
Sep. 28, 2011 2:26 am
Hey Kitten! Just popped in to say that I'm going to be mking Cream of Mushroom either tonight or tomorrow ... will keep you posted! *Hugs & Kisses*
Sep. 29, 2011 4:33 am
This is great. Thanks. If I need to make it Gluten Free do you know how much corn starch to use instead of the flour? New at this. Thanks for any help. Will also post this on the Buzz.
Sep. 30, 2011 9:53 pm
Hi guys, LOWA, I'm pretty sure flour is 2 to cornstarch 1. If it calls for 2 TBS flour, i'm pretty sure you can sue 1 TBA cornstarch. ri2, I would love to know how your mushroom soup goes. I have another Cream of Mushroom in my recipe box. It calls for Sherry, but you could add non-alcoholic wine or a bit of Brandy flavoring. I can't do alcohol, I am hypoglycemic and it would clash with the meds, so I use O'Doell's beer, FRE non-alcohol wine and Brandy and Rum flavorings. Doing this, I don't lose the original flavor the originator of the recipe was going for.
Sep. 30, 2011 9:55 pm
Hi tippyjoe, if you puree the soup, it would be ultra smooth which is okay if creamy is what you're looking for. Just be sure when you put hot stuff in the blender. It tends to explode upward so, hand on to the lid and don't fill the blender jar with much soup.
Oct. 1, 2011 11:21 pm
Kitten, you sure have put a lot into working on these cream soups! Thank you so much, you have given such a nice "gift" to many, many cooks on here! It all looks so delicious, too! Thank you so much, and I am very impressed with all your ingenuity in coming up with these recipes!
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About Me
Well, I'm a Boise, Idaho transplanted native originally from California. I grew up in San Jose until the 4th grade then the folks mover to the Turlock/Delhi area; about 80 miles south os Sacramento. I definitely believe there is still a lot of Californai Girl in me, but I do love Idaho. I am the mother of 2 and grandmother of 3. I like to read, Oh, especially old English Poetry. Lordy, I just melt when I read one of Shakespeare's sonnets or John Donne's poetry and Lord Byron. I enjoy sewing, crocheting, and quilting. I think life is taken way too seriously; sure there are serious things in life, but you still need to laugh. I also wish the world could just be one big "Brady Bunch". I am a hopeless optimist and figure things could be worse. And, I think everyday has the ability to be a good day. If you woke up alive and everyone you care about woke up alive then, it's a good day. Geeze, even a broken clock is right twice.
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I enjoy cooking challenging things. Not the every day stuff that you can do blindfolded. And I love to make my dishes look good. I'm not sure I have favorites. During the winter I like to make what I call one pan dinners. Stews, soups and things in large bubbly pans.
My favorite family cooking traditions
My family doesn't have any long standing traditions but my husbands family does and I have, with the help of my sainted mother-in-law and sweetheart husband, learned to cook some of them. When his family gets together for the holidays, I love to help my sisters-in-law make the dinner. They are all German Mennonite and I love their traditions. They make dished for the holidays that they made before they came to America. That's cool.
My cooking triumphs
Having my mother-in-law ask me to bring a family favorite to a large family Christmas gathering when everyone else was raised in a German Mennonite commuinty and grew up with the food and I didn't.
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Somehow, I always seem to set fire to something during the holidays. It's usually the sweet potatoes either before they go into the oven or the marshmellows when I am going to toast them.
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