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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

155.9 calories; protein 2.9g 6% DV; carbohydrates 7.6g 3% DV; fat 12.8g 20% DV; cholesterol 35.5mg 12% DV; sodium 394.8mg 16% DV. Full Nutrition

Reviews (224)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/23/2005
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. Read More
(158)

Most helpful critical review

Rating: 2 stars
10/05/2011
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. Read More
(20)
264 Ratings
  • 5 star values: 229
  • 4 star values: 23
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
03/23/2005
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. Read More
(158)
Rating: 5 stars
04/23/2006
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. Read More
(140)
Rating: 5 stars
12/11/2003
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. Read More
(101)
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Rating: 5 stars
12/30/2003
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! Read More
(58)
Rating: 5 stars
03/13/2006
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!!! Read More
(53)
Rating: 5 stars
01/27/2011
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! Read More
(38)
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Rating: 5 stars
12/11/2003
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. Read More
(33)
Rating: 5 stars
10/05/2011
A trick I learned at a gourmet restaraunt I worked at, Vodka. If you add a little vodka to your cream soups it adds a wonderful richness, like wine does to marinara sauce. Read More
(32)
Rating: 5 stars
11/18/2008
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. Sometimes I'll add a veggie soup mix I get from the bulk spice aisle (it's just tiny dried veggies and some seasoning). Thanks for the great recipe! Read More
(31)
Rating: 2 stars
10/05/2011
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. Read More
(20)