Creamed Soup Basic Formula Recipe

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Creamed Soup Basic Formula

Heidi Hoerman


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.

★★★★★ 1 vote
2 to 3
15 Min
15 Min


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
1 can(s)
fat-free evaporated milk
to taste
salt & pepper and other additions


1In 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.
2Optionally, dice or break the meat into small pieces and add to the vegetables.
3Mix 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.
4Pour the floured water and the evaporated milk into the vegetables and meat. Stir to mix.
5Bring 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.
6Taste and adjust the seasoning with salt and pepper and other additions. Serve hot.
7Some 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