Cream Soup Base

Cream Soup Base

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"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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15 m servings 156 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Cook

  • Ready In

  1. Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
  2. To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.


  1. 233 Ratings

Most helpful positive review

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...

Most helpful critical review

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 s...

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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...

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 ...

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...

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...

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 cr...

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 l...

Wow, this was awesome. I usually use beef flavoring. I've used this as a sauce in Shepherd's pie and on pizza (Egg Breakfast Pizza from this site). It was awesome! It's good by itself too. Somet...

This was delicious. I used 1% milk and it was very creamy and perfectly rich. I created a "Mexican" theme with the following: *1 can Rotel Mexican diced tomatoes w/ lime juice and cilantro...

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