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READY IN 15 mins

Cream Soup Base

Read Reviews (172)

"This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup." — Nell Marsh

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

1/2 cup butter
6 tablespoons all-purpose flour
2 cups milk

2 cubes chicken bouillon
ground black pepper to taste

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Directions

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.
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.

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COOK 15 mins
READY IN 15 mins

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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 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.

—ANEEHS

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Most Helpful Critical Review

Oct 05, 2011

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.

—KidsNPets

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202 Ratings

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Apr 23, 2006

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.

—AF22

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Dec 11, 2003

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.

—MALINDA J.

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Mar 13, 2006

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!!!

—Kemara

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Dec 30, 2003

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!

—KELT

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Jan 27, 2011

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!

—elinorcleo

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Dec 11, 2003

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.

—sharon

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Nutrition

Calories
156 kcal
8%

Carbohydrates
7.6 g
2%

Cholesterol
36 mg
12%

Fat
12.8 g
20%

Fiber
0.2 g
< 1%

Protein
2.9 g
6%

Sodium
395 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cream Soup Base

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 156
Calories from Fat: 115

% Daily Value *
Total Fat 12.8g 20 %
Saturated Fat 8.1g 40 %
Cholesterol 36mg 12 %
Sodium 395mg 16 %
Potassium 106mg 3 %
Total Carbohydrates 7.6g 2 %
Dietary Fiber 0.2g < 1 %
Protein 2.9g 6 %
Sugars 2.9g
Vitamin A 9 %
Vitamin C < 1 %
Calcium 10 %
Iron 3 %
Thiamin 7 %
Niacin 8 %
Vitamin B6 2 %
Magnesium 3 %
Folate 8 %

* 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.