Creamed Soup Basic Formula Recipe

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Creamed Soup Basic Formula

Heidi Hoerman

By
@heidicookssupper

Are you hankering for the consistency of a canned cream soup without the excess sodium and other mystery ingredients? This formula will result in a thick and creamy soup where you control the fat and salt content.

The kind of soup it becomes depends on what you put in it.


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Rating:

Comments:

Serves:

2 to 3

Prep:

15 Min

Cook:

15 Min

Ingredients

1 c
chopped vegetable(s)
2 Tbsp
olive oil or unsalted butter (optional)
4 oz
cooked meat (optional)
1 Tbsp
all purpose flour
1 c
water
1 can(s)
fat-free evaporated milk
to taste
salt & pepper and other additions

Directions Step-By-Step

1
In a soup pot on medium heat, saute the diced vegetables in the olive oil or butter until the vegetables are "al dente." If you are using potatoes or other slow-cooking vegetable, add a few tablespoons of water, cover, and steam to finish cooking the vegetables.
2
Optionally, dice or break the meat into small pieces and add to the vegetables.
3
Mix the water and flour until the lumps are gone. This can be done with a whisk or by shaking the flour and water together in a jar.
4
Pour the floured water and the evaporated milk into the vegetables and meat. Stir to mix.
5
Bring to a simmer and turn the heat down to medium low. Continue to simmer slowly, stirring occasionally, for 5 minutes or until the flour has been fully cooked and the soup has thickened.
6
Taste and adjust the seasoning with salt and pepper and other additions. Serve hot.
7
Some suggestions:
Variation 1: Diced leeks, potatoes and ham
Variation 2: Mushrooms, onions, and turkey
Variation 3: Corn, potatoes, onion, and bacon
Variation 4: Onions, potatoes, and haddock (start with raw fish)
Variation 5: Celery, shallots, and cumin (no meat)
Variation 6: Spinach, roasted garlic, grated parmesan and nutmeg (no meat)

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy