How to Make Cream of Anything Soup Base Homemade

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Learning how to make Cream of Anything Soup Base Homemade opens the door to endless meal possibilities. This versatile kitchen staple is used in so many recipes but you can skip the chemicals and bring tons more flavor than canned “cream of” soups like mushroom, chicken, or celery. It’s a great cooking skill to have!

Whether you’re aiming to make healthier meals, avoid allergens, or just have more control over what goes into your food, learning the method behind a homemade cream soup base is incredibly useful.

Let’s walk through how to do it.

Understanding the Base Formula

At the heart of every cream soup base is a combination of three key elements: a fat, a thickener, and a liquid. These components work together to create that creamy, velvety texture you expect from a “cream of” soup.

Once you understand this basic formula, you can swap in ingredients depending on what you have on hand or what flavor profile you’re aiming for.

The Fat

The fat is what you’ll start with. It helps build flavor and gives your soup richness. Butter is the most traditional choice, but you can also use olive oil, coconut oil, bacon drippings, or plant-based butter if you’re dairy-free.

The fat is where you’ll cook your flavor base, like onions, garlic, or mushrooms, before moving on to the next step. Let them soften and release their flavors in the fat to give your soup a solid flavor foundation.

The Thickener

Flour is the classic thickener used in a cream soup base. When combined with fat, it creates a roux. This step is key: cook the flour in the fat for a couple of minutes so the final soup doesn’t taste “floury.”

If you’re avoiding gluten, you can use alternatives like cornstarch, arrowroot powder, or even pureed vegetables like potatoes or cauliflower for thickness. When making gluten-free “cream of” soups, I use flour substitutes from Bob’s Red Mill or King Arthur Flour.

The amount of thickener you use depends on how thick you want the final soup to be. A smaller amount makes a pourable sauce-like soup, while more creates the thicker consistency typical of canned cream soups used in casseroles.

The Liquid

This is where the flavor starts to really come together. A combination of broth (vegetable, chicken, or beef) and milk (or a milk alternative) is usually used. The broth brings savory depth, and the milk brings the creaminess.

You can use all milk for a richer result, all broth for a lighter one, or a blend for balance. Are you dairy-free? No problem, use oat, almond, soy, or coconut milk. Just be aware that some options have stronger flavors than others, which may affect the final taste.

Add your liquid slowly, stirring constantly, to avoid lumps. Once it’s incorporated, let it simmer gently until it thickens into a smooth, creamy base.

Customizing the Flavor

Here’s where the “anything” part of the soup base comes in. You can transform this neutral base into just about any kind of cream soup, depending on what you add.

• Cream of Mushroom: Add chopped, sautéed mushrooms to the base.
• Cream of Chicken: Deglaze the pan scrapings from chicken that you have cooked, use bullion or better than bullion for flavor.
• Cream of Celery: Add sautéed chopped celery and a bit of celery seed or salt.
• Cream of Broccoli, Potato, Asparagus, etc.: Puree your cooked veggie of choice and stir it into the base.

You can also season it according to your dish. A little garlic powder, onion powder, dried thyme, or black pepper can go a long way. Taste as you go and adjust until it’s just right.

Texture Tricks

If you’re going for a very smooth soup, you can blend the finished product using an immersion blender or regular blender. For a chunkier style, leave the ingredients whole. For example, a creamy mushroom soup can be smooth and blended or rustic with large mushroom pieces.

If your soup ends up too thick, just whisk in a little more liquid. Too thin? Simmer it a bit longer or add a slurry of cornstarch and water to tighten it up.

Storage and Use

Once you’ve made your base, you can use it immediately, store it in the fridge for several days, or freeze it in portions for later. It’s especially handy for busy nights when you want to throw together a quick casserole, pasta bake, or pot pie.

To freeze, cool the soup base completely and portion it into airtight containers or freezer bags. Label and date them so you always know what you have. When you’re ready to use it, thaw in the fridge or gently reheat on the stove.

Benefits of Homemade Cream Soup Base

Making your own cream soup base has plenty of advantages:

• Healthier: You can reduce sodium, use whole ingredients, and avoid additives or preservatives.
• Customizable: Adjust for dietary restrictions like dairy-free, gluten-free, or low-sodium.
• Cost-effective: Homemade versions are usually cheaper than store-bought cans.
• Eco-friendly: Skip the cans and reduce waste with reusable storage.
• Delicious: The flavor is fresher and more vibrant than anything you can get off a shelf.

Once you’ve mastered the method of making a homemade cream-of-anything soup base, you’ll never look at those store-bought cans the same way again. This foundational cooking skill gives you the flexibility to whip up comfort food favorites, stretch leftovers, and build flavor-packed meals with confidence.

So next time a recipe calls for “cream of something” soup, go homemade and make it your own.

I’ll add a printable version of Cream of Mushroom soup here because that’s what I made today. But this same process works with whatever and the notes on how to make cream of chicken and cream of celery are at the bottom of the recipe.

Recipes that use cream of soups

There are so many great recipes that use these cream soups, check some out here.

For more homemade sauces, check these out, Most Popular Dressing Dip and Sauce Recipes.