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Cream Soup Base Recipes

Many recipes call for a can of cream soup, but this can add unwanted fat and salt to the finished dish. This base is easily made at home. This page contains cream soup base recipes.

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February 14, 2012 Flag
11 found this helpful
This is a base to make your own cream soups. As you know, they can get very expensive and are used in so many casseroles, etc so this is a money saver.
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Ingredients:

  • 2 cups powdered nonfat milk
  • 3/4 cup cornstarch
  • 1/4 cup instant vegetable bouillon
  • 2 Tbsp. dried onion flakes
  • 1 tsp. dry basil leaves
  • 1 tsp dried thyme leaves
  • 1/2 tsp. black ground pepper.

Directions:

Store basic recipe in air tight container.

To substitute for one can of condensed soup: Combine 1/3 cup dry mix with 1-1/4 cups cold water in saucepan. Cook and stir until thickened. Add to your recipe as you would one can of soup.

Variations:

  • Mushroom soup: Add 1/2 cup finely chopped mushrooms
  • Celery soup: Add 1/2 cup minced celery, cooked.
  • Broccoli soup: Add 1 cup chopped broccoli, cooked.
  • Asparagus soup: Add 1 cup chopped asparagus, cooked.
  • Servings: 9
    Prep Time: 10 Minutes
    Cooking Time: 5 Minutes

    Source: This is from Mary Hunt's column.

    By Elaine from Belle Plaine, IA

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July 8, 2014 Flag

Canned soups are not good for the blood pressure so I make my own. It is cheaper and better.

Approximate Time: 5 minutes

Yield: equals 1 can of soup

Ingredients:

  • 2 Tbsp butter
  • 3 Tbsp flour
  • 1/2 cup low sodium chicken broth
  • 1/2 cup low-fat milk
  • Sea salt and pepper to taste

Steps:

  1. Melt butter over medium-low heat.
  2. Stir in flour, stirring until smooth and bubbly. Remove from heat.
  3. Add broth and milk, a little at a time, keeping stirring until smooth.
  4. Return to heat. Bring sauce to a slow boil.
  5. Cook, stirring constantly, until it thickens.
  6. Taste and add salt and pepper, as needed
  7. Use in recipes in place of canned cream soups.

Add herbs and or seasonings, as desired. You can add vegetable broth, sauteed chopped celery, celery seed, sauteed chopped mushrooms, whatever you want.

Source: Found this in a recipe file

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May 12, 2009 Flag

We use this one at home and when in the RV.

Creamy Soup Base

This easy-to-make soup base will keep in your refrigerator. Then, simply use it as the creamy soup base mix in both of the recipes below for a quick and healthy weeknight meal. Makes 3 cups of dry mix.

Ingredients:

Five minutes to prepare dry mix

Directions

Be sure all equipment and ingredients are dry. Combine all ingredients in a mixing bowl and mix well. Store in an airtight container in the refrigerator.

California Medley Cheese Soup

Ingredients:

Directions

Add frozen chopped vegetables to 3 cups boiling water and cook slightly. Mix dry creamy soup base mix with cold water in small bowl. Add cold soup mix to boiling water when vegetables are crispy and tender. Add 2 tablespoons of grated cheese just before serving. Cover and refrigerate leftovers within two hours.

Yields 7 1/2 cups

Chicken or Turkey Broccoli Casserole

Ingredients:

Directions

Wash and cook broccoli until crispy tender. Dice cooked chicken or turkey. Cover bottom of casserole dish with cooked broccoli. Cover broccoli with poultry, and soup and water mixture. Sprinkle with grated cheese. Bake at 350 degrees F for 20 to 30 minutes or microwave for 15 minutes, turning once.

Serve over cooked pasta, rice or noodles. Cover and refrigerate leftovers within two hours.

Serves four

Source: MO extension center

By Mom-from-missouri from NW Missouri

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September 1, 2000 Flag
0 found this helpful

Does anyone have a recipe for cream soup base? I used to have one that I made up, similar to white sauce with a few more ingredients, then I could add any meat or vegetable to it.

By Lisa

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December 1, 20000 found this helpful

We sent Lisa this recipe we had in the archives. If anyone has another recipe that is good for a cream soup base, please send it in. If a question has been answered before we do our best to send you the answers or point you to where it is located on the website:

This was originally published in the Tightwad Gazette.

* 2 cups dry milk

* 1 1/4 cups corn starch (or 2 1/2 cups flour)

* 1/4 cup chicken bouillon powder

* 2 tbs. dried onion flakes

* 1/2 tsp. pepper

* 1 tsp. thyme (optional)

* 1 tsp. basil (optional)

And, when actually making the soup, whatever fresh/frozen/canned veggie wanted (celery, potato, mushroom, etc.)

Mix all the dry ingredients and store in an airtight container. If the mix is made with cornstarch, add 1/3 cup mix to 1 1/4 cups water. If made with flour, add 1/2 cup mix to 1 1/4 cups water. This is the consistency to use for a casserole. If it is for soup, double the water.

Tracy in Watauga, TX

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December 1, 20000 found this helpful

Try a "cream" soup base without the cream or the flour. I make a "Creamy" Zucchini Soup with Chicken that uses zucchini cooked in chicken broth then pureed in the blender and added to the soup pot. Delicious!

A.S.

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December 8, 2005 Flag
0 found this helpful

A can of cream of chicken soup blended with 6 cups water, makes a good base for chicken or turkey soup, with rice or noodles. Also quick and easy for dumplings!

By Lorac456 from Searcy, AR

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