How to Make Cream Soups

Co-authored by wikiHow Staff

Last Updated: April 5, 2022 References Tested

Whether you like to enjoy cream soups on their own or need to add them to other recipes, it’s super simple to whip up a batch at home from ingredients you probably already have! Start by making a roux, then add butter, seasonings, and any other ingredients you need for your recipe. From cream of mushroom to cream of chicken to cream of potato, you’ll be able to ditch cans of soup and replace them with homemade versions.

Ingredients

Basic Cream Soup

6 cups (1,400 mL) of milk
3 tablespoons (25 grams) of flour
3 tablespoons (60 grams) of butter or 3 tablespoons (44 mL) of oil
3/4 teaspoon (4 grams ) of salt
3/4 teaspoon (1.5 grams) of black pepper
3/4 teaspoon (1.5 grams) of minced garlic
3 cups (500 to 600 grams) of vegetable of choice
1 tablespoon (9 grams) cornstarch (optional)

Makes 8 to 10 servings

Cream of Mushroom Soup

6 cups (1,400 mL) of cream soup base
2 cups (400 grams) of chopped mushrooms
1 yellow onion, diced

Makes 8 to 10 servings

Cream of Celery Soup

6 cups (1,400 mL) of cream soup base
3 cups (600 grams) of celery, diced

Makes 8 to 10 servings

Cream of Chicken Soup

3 cups (710 mL) of cream soup base
3 cups (710 mL) of chicken broth
1 cup (200 grams) of diced or shredded chicken
1/2 cup (100 grams) of diced onion
1/2 cup (100 grams) of diced carrot
1/2 cup (100 grams) of diced celery

Makes 8 to 10 servings

Cream of Potato Soup

6 cups (1,400 mL) of cream soup base
4 to 5 medium potatoes, peeled and diced
1 yellow onion, diced
1 cup (125 grams) of shredded cheddar cheese (optional)

Makes 8 to 10 servings

Cream of Broccoli Soup

6 cups (1,400 mL) of cream soup base
3 cups (600 grams) of broccoli, chopped

Makes 8 to 10 servings

Method 1

Method 1 of 2:

Making a Basic Recipe

1
Melt the butter in a heavy pot on the stovetop. Add 3 tablespoons (60 grams) of butter to a large pot. Turn the heat on the burner to medium, and let the butter melt completely. Stir the butter occasionally with a long-handled spoon.^{[1]
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- Sub out the butter for 3 tablespoons (44 mL) of cooking oil if you prefer. Extra virgin olive oil, vegetable oil, coconut oil, and other oil alternatives will work just fine!
2
Add flour to the pan and stir it to combine it with the butter. Measure out 3 tablespoons (25 grams) of flour, and add it 1 tablespoon (8 grams) at a time to the butter. Stir or whisk the mixture until there are no more clumps of flour. Repeat this process until all the flour has been added to the pot.^{[2]
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- This creates a roux. You generally use the same amounts of fat and flour to create a roux.
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3
Whisk 6 cups (1,400 mL) of milk into the roux. Keep the heat on medium, and add the milk to the pot 1 cup (240 mL) at a time. Whisk the mixture to fully incorporate all the ingredients together.^{[3]
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- If you don’t want to use milk, substitute it for the same amount of either chicken or vegetable broth. You could also do a half-and-half mixture of milk and broth.
- For an even creamier texture, sub out 1 cup (240 mL) of milk for 1 cup (240 mL) of cream.^{[4]
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4
Put the other ingredients and seasonings into the pot. In general, use about 3 cups (500 to 600 grams) of your vegetable or meat of choice. Also, add 3/4 teaspoon (4 grams ) of salt, 3/4 teaspoon (1.5 grams) of black pepper, and 3/4 teaspoon (1.5 grams) of minced garlic to the pot at this time.^{[5]
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- For example, if you’re making cream of broccoli and mushroom soup, add 2 cups (400 grams) of chopped broccoli and 1 cup (200 grams) of diced mushrooms to the pot. You can follow a recipe or make up your own proportions.
5
Boil the soup until the liquid thickens, or for about 3 to 5 minutes. Turn the heat on the burner up to high to bring the liquid to a boil. Let it boil for several minutes, or until you notice the mixture is starting to thicken. Stir the soup occasionally to keep it from burning on the bottom.^{[6]
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- If your soup still seems runny after the 5 minutes of boiling, add some cornstarch to it. Mix 2 tablespoons (30 mL) of cold water and 1 tablespoon (9 grams) of cornstarch together first in a small bowl, and then add that to the soup. Stir the soup for several minutes as the cornstarch starts to thicken the mixture.^{[7]
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6
Simmer the soup for an additional 15 to 20 minutes. Reduce the heat to medium-high so that the soup is gently simmering (if there are bubbles popping on the surface of the soup, the temperature is up too high). Stir the pot every couple of minutes to prevent the bottom from burning.^{[8]
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- If you added vegetables to the soup, they’ll soften up nicely during this time.
7
Eat the soup right away, or save it to use in future recipes. If you want to eat the soup right away, ladle out however much you want into a bowl and enjoy! If you want to save the soup for later or to use in other recipes, turn the heat on the stove off and let the soup cool down for about 20 minutes. Then transfer the soup into a resealable glass container and store it in the fridge. When you’re ready to use it, simply reheat it on the stove or put it in the microwave for 4 to 5 minutes.^{[9]
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- Cream soups will last for 3 to 4 days in the fridge and for about 5 months in the freezer.^{[10]
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Method 2

Method 2 of 2:

Exploring Cream Soup Variations

1
Make cream of mushroom soup for an earthy, rich flavor. Use just 1 kind of mushroom, or mix it up by combining shiitake, portobello, and cremini mushrooms. Add 1 chopped yellow onion, too, to enhance the flavor of the soup even more. Serve cream of mushroom soup on its own, or perhaps pair it with a nice piece of crusty bread and a fresh arugula salad on the side.^{[11]
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- Other seasonings apart from salt, pepper, and minced garlic could elevate a cream of mushroom soup. Try fresh thyme or rosemary for an aromatic and flavorful addition.
2
Use cream of celery soup with dishes like pot pies or pasta bakes. Add 3 cups (600 grams) of diced celery to your pot after you’ve melted the butter but before you’ve added the flour. Sauté the celery for 5 to 7 minutes, or until it is soft and aromatic. Then follow the rest of the recipe to finish the soup.^{[12]
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- Enjoy cream of celery soup on its own, or use it when recipes call for a “cream of” soup. Casseroles and pasta bakes that get cooked in the oven often use cream soups to bind all the ingredients together, and celery is a great complement to flavors like chicken, turkey, and broccoli.
3
Choose cream of chicken soup when you want a robust, rich flavor. Swap out half of the milk for chicken broth, and add about 1 cup (200 grams) of diced or shredded chicken to your base recipe. Also, add onion, carrot, celery, and bell peppers if you’d like some extra color and nutrients in your soup.^{[13]
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- Find a recipe to follow, or simply use your own judgement when adding additional ingredients to your cream of chicken soup. About a 1/2 cup (100 grams) of each vegetable would add flavor and color to the dish.
4
Opt for cream of potato soup when you need a base for casseroles. Peel and cube 4 to 5 medium potatoes and dice 1 white onion. Add these ingredients to your cream base after you’ve brought the mixture to a boil. Let the soup simmer for 20 to 25 minutes to ensure the potatoes are cooked all the way through. Enjoy the soup on its own, or use it for chicken casseroles.^{[14]
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- Add 1 cup (125 grams) of shredded cheddar cheese to the soup for an extra burst of flavor.
5
Select creamy broccoli soup for a nutrient-dense, flavorful dish. Chop up 3 cups (600 grams) of fresh or frozen broccoli, including the stems. Add them to your dish after you’ve boiled and thickened the base.^{[15]
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- Broccoli pairs great with mushrooms, cheese, or chicken. Consider adding in any of these elements the next time you make cream of broccoli soup!