All Purpose Cream Style Soup Base
Transform your soups, casseroles, and sauces with this versatile All Purpose Cream Style Soup Base, a rich and creamy foundation for countless recipes. Made with simple pantry staples like butter, flour, stock, milk, and a touch of heavy cream, this silky soup base comes together in just 20 minutes. Its smooth, velvety texture is enhanced by a dash of optional nutmeg for added warmth, making it the perfect starting point for creamy vegetable soups or hearty chicken pot pie fillings. Whether you’re whipping up a quick weeknight meal or meal-prepping for the week ahead, this customizable, time-saving recipe is a must-have for any kitchen. Plus, it stores beautifully, so you can always have a homemade soup base ready when you need it!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 2 cups whole milk
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon nutmeg (optional, for a touch of warmth)
Instructions
In a medium-sized pot, melt the unsalted butter over medium heat until fully melted but not browned.
Sprinkle the all-purpose flour into the pot, whisking constantly to form a smooth roux. Continue to stir and cook the roux for about 2–3 minutes to eliminate the raw flour taste, ensuring it remains pale in color.
Slowly pour in the chicken or vegetable stock while whisking vigorously to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
Reduce the heat to low and stir in the whole milk. Cook for another 3–4 minutes, stirring occasionally, until the mixture is smooth and creamy.
Add the heavy cream, salt, and ground black pepper. Stir to combine and taste for seasoning, adjusting as needed.
If desired, add a pinch of nutmeg for a subtle warm flavor.
Simmer the soup base for another 2–3 minutes, stirring occasionally, until it reaches your desired consistency.
Once done, use the cream soup base immediately or allow it to cool before storing in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 6034 mg | 262% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 25.6 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 662 mg | 51% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
