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Winters in Idaho are “cozy.” That’s a euphemism for “cold.” But the winters in Minnesota were cozier. That’s where we lived before Idaho. And the winters in Alaska were the coziest.
But it doesn’t matter as long as I can stay warm and eat well. And a cozy meal to me is a warm bowl of soup and a hearty sandwich. For me, that works for lunch or dinner. Fortunately, that’s an easy meal.
Today we’ll tell you how to make creamy soups from Cheesy Broccoli to Potato to Wild Rice and Chicken.
And we’ll give you a free e-book, “How to Make Chowders.” (Clam chowder is one of my favorite soups.) You’ll be loaded for the coziest of winters.
Build Your Kitchen Library
Build your kitchen library with these free e-cookbook opportunities written by food professionals who have worked in kitchens. Every recipe has been tested in a professional test kitchen.
- Get How to Make Chowders: A Chef’s Guide to Making Chowders.
- Get Hearty Soups with instructions and recipes.
Get any or all of these free publications from The Prepared Pantry.
How to Make Cream Soups
There’s a method to making creamy soups and today, we’ll teach you that method in five easy steps. If you understand those steps, you’re a master of almost any cream soup.
How to Make a Cream Soup in Five Easy Steps
- Cook the starch. Most cream soups have a flour base and often an onion for flavoring. Sauté the onion in butter. Add the flour and cook while stirring until the butter and flour is combined into a thick paste. The cooking should only last a minute or two and the flour should not be browned.
- Cook the soup base. While still cooking, pour a little of the stock into the flour and stir to dissolve. Add the rest of the stock and simmer for ten minutes. Your soup base should thicken as it cooks to the consistency of a light sauce.
- Add the vegetables. Add and cook the vegetables until they are tender. Salt and pepper to taste. (The amount of salt will vary depending on the sodium in the broth.)
- Puree the soup. Pour the soup into a blender in batches and puree until smooth. Pass the pureed soup through a strainer to catch any lumps. Press the lumps through the strainer with the back of a spoon. Discard any solids.
- Finish the soup. Add the cream, thin with more water if necessary, and adjust the seasoning.
Use the base recipe here and add a veggie like potatoes, asparagus, peas, or carrots to make a cream soup. Or you can use one of the recipes included below.
Base Recipe for Cream Soups
You can use this recipe to make cream soup from most vegetables. Consider this for asparagus, fresh pea soup, carrot soup, celery soup, and more. Since tastes and veggies vary, be ready to tinker with amounts until you have it just right. You can make hot or cold soup with this recipe.
This is a great recipe for summer when the garden is overflowing with produce.
- Sauté the onion dices in the butter until they are tender and translucent but not browned.
- Add the flour and stir and cook until a soft paste has formed but not browned.
- While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened.
- Add the vegetables and cook for 15 to 20 minutes or until they are soft enough to mash easily.
- Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.
- Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.
- Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.
Recipes to Get You Started
- Cream of Potato Soup
- Cream of Corn Soup
- Cream of Broccoli Soup
- Cream of Celery Soup
- Chicken and Wild Rice Soup
- Cheesy Broccoli Soup
About the Author
Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available as an E-book or as a Kindle book on Amazon.
Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children and five beautiful granddaughters.