Cream of Anything Soup

This soup base is creamy, full of comforting flavor, and simple enough to whip up in 5 minutes. Not to mention, it’s so much better than what you can get in the can, in terms of taste and nutrition.

Cream of anything soup

From creamy soups, to sauces, casseroles, and even gravy, this post is your ultimate how-to for cream of anything. This basic recipe is so easy. Once you’ve made it a couple times, you’ll be able to do it from memory, and never buy store-bought mixes or cans again.

Why make your own cream soup base?

  • Healthy – Skip the unnecessary sodium, artificial flavors, gums, and preservatives in the canned version. This recipe has 3 basic ingredients, so you can know exactly what’s in your food and feel good about it.
  • Simple – It only takes about 5 minutes to whip this recipe up! And it’s made from 100% real food.
  • Customizable – One basic method and you can have endless options when it comes to creating your own soups and sauces from scratch.
  • Delicious – Natural flavors shine instead of excess sodium and chemicals. This cream of anything soup is wonderfully savory and downright delicious.
Homemade cream of mushroom soup

Storing and Freezing

Unfortunately, I do not recommend storing extra in the fridge or freezer for later because this cream soup base is made with a roux (more on what a roux is below). The texture may end up grainy or even gelatinous. However, this cream of anything soup is so easy to make, it’s hardly any extra work to make it fresh whenever you need it.

Endless Variations with One Simple Formula

This recipe is a basic formula that can be tailored in many ways to make an endless variety of soups and sauces. It involves making a roux, which is a cooking term that involves equal parts fat and flour, and adding liquid to create a beautiful creamy soup.

For this soup or sauce base, use the formula below to get about 1 C of soup
2 T fat + 2 T flour + 1 C liquid + seasoning/extras = delicious creamy of anything soup

Tools You’ll Need

  • Saucepan
  • Whisk

Ingredients

  • 2 T butter
  • 2 T flour
  • 1 C milk

Directions

Step 1:
Heat butter in saucepan over medium heat until melted.

Step 2:
Add flour and whisk until a bubbly paste forms. Cook for 1-2 minutes.

Step 3:
Pour in a small amount of milk and whisk to form a thick paste.

Step 4:
Gradually add rest of milk, whisking occasionally. Simmer for 2-3 minutes until soup thickens.
Add seasonings as desired.

Soup will continue to thicken as it cools.

How to Substitute this Recipe for Canned Cream Soup

A can of cream soup contains about 1 1/4 C of soup. To substitute your homemade version in your favorite recipes, use:
3T butter + 3T flour + 1 1/2 C liquid

Cream of soup substitute

See the list below for your favorite swaps:

Cream of Mushroom Soup
– 3 T butter
– 2 oz chopped mushrooms
– 3 T flour
– 1 1/2 C milk
– 1/2 tsp salt
– 1/4 tsp pepper
– 1/2 tsp onion powder
– 1/4 tsp garlic powder
Saute mushrooms in butter before adding flour.

Cream of Chicken Soup
– 3 T butter
– 3 T flour
– 1 1/2 C chicken broth (Want to make your own broth? See this post.)

Cheese Soup
– 3 T butter
– 3 T flour
– 1 1/2 C milk
– 4 oz grated cheddar cheese

Homemade Gravy
– 4 T Solid animal fat (lard, tallow, or chicken fat from cooked meat), can also substitute butter
– 4 T flour
– 2 C broth

Cream of Anything Soup

This soup base is creamy, full of comforting flavor, and simple enough to whip up in 5 minutes. Not to mention, it’s so much better than what you can get in the can, in terms of taste and nutrition.
Print Recipe

Ingredients

  • 2 T butter
  • 2 T flour
  • 1 C milk

Instructions

  • Heat butter in saucepan over medium heat until melted.
  • Add flour and whisk until a bubbly paste forms. Cook for 1-2 minutes.
  • Pour in a small amount of milk and whisk to form a thick paste.
  • Gradually add rest of milk, whisking occasionally. Simmer for 2-3 minutes until soup thickens. Add seasonings as desired.
    Soup will continue to thicken as it cools.

Notes

See the list below for your favorite swaps:

Cream of Mushroom Soup
– 3 T butter, 2 oz chopped mushrooms, 3 T flour, 1 1/2 C milk, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp onion powder, 1/4 tsp garlic powder
Saute mushrooms in butter before adding flour.
Cream of Chicken Soup
– 3 T butter, 3 T flour, 1 1/2 C chicken broth
Cheese Soup
– 3 T butter, 3 T flour, 1 1/2 C milk, 4 oz grated cheddar cheese
Homemade Gravy
– 4 T Solid animal fat (lard, tallow, or chicken fat from cooked meat, can also substitute butter), 4 T flour, 2 C broth

Now you can enjoy homemade cream of anything soup in all of your favorite recipes. Let us know what recipes you substituted this soup in, or share your variations in the comments below!
And don’t forget to rate this recipe. We love hearing your feedback!

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