This homemade cream of soup is your ultimate kitchen hack, a versatile and delicious base that elevates countless dishes from casseroles to quick weeknight meals. Forget canned versions; this simple recipe offers superior flavor and complete control over your ingredients, making it a must-have for any home chef.
Key Ingredients for Homemade Cream of Soup Base
- 4 tablespoons unsalted butter: (56g) High-quality butter adds richness and a delightful flavor to your base.
- 1/2 cup all-purpose flour: (60g) Essential for creating a smooth roux, which thickens the soup base.
- 2 cups whole milk: (480ml) Provides the creamy base; whole milk delivers the best richness. You can substitute with 2% milk for a slightly lighter version, but avoid skim milk for optimal texture.
- 1 cup chicken or vegetable broth: (240ml) Adds depth of flavor. Choose low-sodium broth to control the overall saltiness.
- 1/2 teaspoon garlic powder: Enhances the savory profile.
- 1/4 teaspoon onion powder: Contributes a subtle, aromatic background.
- 1/2 teaspoon salt: (or to taste) Essential for seasoning. Start with 1/2 teaspoon and adjust as needed.
- 1/4 teaspoon black pepper: (freshly ground preferred) Adds a touch of warmth and spice.
How to Make Homemade Cream of Soup Base
Get ready to revolutionize your family dinners! This homemade cream of soup base is incredibly easy to prepare, delivering a rich, velvety texture and superior flavor that blows canned versions out of the water. With just a few simple ingredients and about 15 minutes of your time, you’ll have a versatile base ready to transform any recipe, from comforting casseroles to quick and creamy sauces. Its simplicity and satisfying taste make it a true kitchen hero.
● Step-by-Step Instructions:
- Melt the Butter: In a medium-sized saucepan or heavy-bottomed pot, melt 4 tablespoons of unsalted butter over medium heat. Swirl the pan to ensure the butter melts evenly. Be careful not to let it brown too much.
- Whisk in Flour to Make a Roux: Once the butter is fully melted and slightly bubbling, gradually sprinkle in 1/2 cup of all-purpose flour. Immediately whisk continuously for 1-2 minutes until a smooth paste, known as a roux, forms. The roux should be pale yellow and smell slightly nutty, but do not let it brown excessively, as this will affect the color and flavor of your soup base.
- Gradually Add Liquids: Slowly pour in 2 cups of whole milk, a little at a time, while continuously whisking to prevent lumps. Continue whisking until the mixture is smooth and lump-free. Then, gradually add 1 cup of chicken or vegetable broth, again whisking constantly until fully incorporated.
- Simmer and Thicken: Increase the heat slightly to medium-high and bring the mixture to a gentle simmer, still whisking frequently. Once it starts to simmer, reduce the heat to low and continue to cook, stirring occasionally, for 5-7 minutes, or until the homemade cream of soup base has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
- Season and Finish: Remove the saucepan from the heat. Stir in 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasonings as needed. If you plan to use this aggressively seasoned, you might reduce the initial salt.
Why You’ll Love This Homemade Cream of Soup Base
You’ll absolutely adore this homemade cream of soup base because it’s the ultimate kitchen chameleon, ready to adapt to any dish while delivering unparalleled freshness and creaminess. Its main feature is its incredible versatility – think beyond casseroles to quick pasta sauces, gravy starters, or even a base for a delicious, velvety bisque. Unlike store-bought cans laden with preservatives and mysterious ingredients, making your own at home not only tastes infinitely better but also saves you money in the long run. Plus, you get complete control over the quality of ingredients, ensuring a healthier, more wholesome meal.
The luscious texture and rich, savory flavor of this base will instantly elevate any recipe you use it in. Imagine the difference between a dull, thin canned soup and a thick, silky homemade version that truly envelops your ingredients. It’s significantly healthier than its store-bought counterpart, allowing you to avoid excessive sodium and artificial flavors. So ditch the can opener and embrace the creamy magic of this homemade base – your taste buds, your wallet, and your health will thank you!
What to Serve Homemade Cream of Soup Base With
This versatile homemade cream of soup base is a foundational ingredient rather than a standalone dish, but it pairs beautifully with almost anything you want to make creamy!
- Casseroles: This is its natural habitat! Use it as the creamy binder for classic chicken and rice casserole, tuna noodle casserole, green bean casserole, or any baked dish that calls for a creamy sauce.
- Pot Pies: Whisk it with some cooked chicken or vegetables and use it as the luscious filling for a homemade chicken pot pie or a creamy vegetable pot pie.
- Quick Pasta Sauces: Thin it slightly with a bit more milk or broth, add some cheese, and toss with your favorite pasta for an instant creamy pasta dish. Add cooked chicken, ham, or veggies for a complete meal.
- Gravy Starter: It makes an excellent base for a quick country gravy for biscuits or a creamy white gravy for mashed potatoes.
- Soups & Stews: Use it to add body and rich creaminess to virtually any soup or stew. Think broccoli cheddar soup, cream of mushroom, or even to thicken a hearty beef stew.
- Creamed Vegetables: Easily transform plain steamed vegetables like spinach, peas, or corn into a delicious creamy side dish.
Top Tips for Perfecting Homemade Cream of Soup Base
- Whisk Constantly for a Smooth Roux: The key to avoiding lumps is to whisk continuously when you add the flour to the butter and especially when you add the cold milk and broth. Start with a small amount of liquid, whisk until smooth, then add more incrementally.
- Use Cold Milk: Adding cold milk to a hot roux helps prevent lumps from forming. The temperature difference helps the flour particles separate and absorb the liquid more evenly.
- Don’t Rush the Roux: Cook the roux for at least 1-2 minutes until it’s a pale, golden color and smells slightly nutty. This cooks out the raw flour taste.
- Adjust Thickness: If your soup base is too thick, whisk in a little more milk or broth until it reaches your desired consistency. If it’s too thin, you can simmer it a bit longer to reduce and thicken, or make a very small slurry of equal parts cornstarch and cold water (1 tsp each) and whisk it in, simmering for another minute or two.
- Season to Taste (and Purpose): Remember that this is a base. If you’re using it in a casserole that already contains salty ingredients or cheese, you might want to under-season the base initially and adjust the final dish.
- Flavor Variations: Get creative! For a more herbal flavor, add a pinch of dried thyme or rosemary. For a cheesy base, whisk in 1/2 cup of shredded cheddar or Gruyere cheese at the end. For a mushroom cream, sauté finely diced mushrooms with the butter before adding the flour.
- Common Mistake: Scorching the Bottom: Always use a heavy-bottomed pot and keep the heat on medium to medium-low, especially once the liquids are added and it’s simmering. Stirring frequently will also prevent scorching.
Storing and Reheating Tips
This homemade cream of soup base is excellent for meal prep and freezing, making your future cooking even easier!
- Refrigeration: Once cooled completely, transfer the homemade cream of soup base to an airtight container. It will thicken considerably as it cools. Store it in the refrigerator for up to 3-4 days.
- Reheating (from Refrigerator): To reheat, transfer the desired amount to a saucepan. Add a splash of milk or broth (1-2 tablespoons per cup of base) to help thin it out, as it will be very thick when cold. Reheat over medium-low heat, whisking constantly until smooth and heated through. Do not boil vigorously.
- Freezing: For longer storage, freeze the cooled homemade cream of soup base in individual portions in freezer-safe containers or resealable freezer bags. If using bags, lay them flat for quick freezing and easy stacking. It will keep well in the freezer for up to 3 months.
- Reheating (from Freezer): Thaw frozen soup base in the refrigerator overnight. Once thawed, follow the reheating instructions for refrigerated base, adding a splash of milk or broth as needed. You can also gently reheat from frozen over low heat, stirring frequently and adding liquid, but this takes longer.
Final Thoughts
This homemade cream of soup base is truly a game-changer in the kitchen, offering unparalleled freshness and versatility. Ditch the cans and embrace the ease and superior flavor of making your own—you’ll be amazed at the delicious difference it makes in all your favorite recipes. Give it a try; your meals will thank you!
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Homemade Cream of Soup Base FAQs
Q: Can I make this homemade cream of soup dairy-free?
A: Yes! You can substitute the butter with a dairy-free butter alternative and the whole milk with an unsweetened plain dairy-free milk (such as almond, cashew, or soy milk). Ensure your broth is also dairy-free.
Q: What if my soup base is lumpy?
A: If your soup base ends up with lumps, don’t despair! You can carefully pour it through a fine-mesh sieve or use an immersion blender or a standard blender (be cautious with hot liquids in a blender) to puree it until smooth.
Q: Can I use different types of flour?
A: All-purpose flour works best for creating a smooth roux. While you can use whole wheat flour, it might result in a slightly grainier texture and a less neutral flavor. Gluten-free all-purpose flour blends (especially those containing xanthan gum) can often work as a substitute, but the thickening power might vary, requiring slight adjustments.
Q: How much does this recipe make?
A: This recipe yields approximately 3 cups of homemade cream of soup base, which is equivalent to about two standard 10.5-ounce cans of condensed cream of soup.
Q: Can I add herbs and spices to the base?
A: Absolutely! The recipe provides a basic seasoning, but you can customize it based on your intended use. For example, add dried thyme and a bay leaf if making chicken pot pie, or a pinch of nutmeg for a richer, more complex flavor in a cheesy sauce.
Q: Is this base as thick as condensed canned soup?
A: This homemade cream of soup base is thicker than ready-to-eat soup but less concentrated than condensed canned soup. When substituting it in recipes that call for condensed soup, you may need to adjust the amount of added liquid (milk, broth, water) that the recipe would normally require, as this base already contains more liquid.
Amazing Vegetable Pizza
Ingredients
Equipment
Method
- Combine the water, yeast and sugar in a bowl. Rest for 5 minutes.1 cup water, 1 tsp instant yeast, 1 tsp sugar
- Combine the flour and salt.2 cups all-purpose flour, 1 tsp salt
- Add the yeast mixture and knead until you get a soft ball.
- Place in a bowl and cover. Let rise for 30 minutes.
- Divide the dough and form pizzas.
- Top the pizzas with sauce and vegetables, cook for 15 minutes on the pizza stone.red sauce, 1/4 red onion, 1/4 green pepper, 1/4 red pepper, rosemary