Homemade Cream Soup

Anytime you see a recipe that is advertised as “creamy”, I can almost guarantee you that there will be some type of “cream of” soup involved.

But have you ever checked out the ingredient list on those cans?!? There are SO many ingredients listed, most of which I can’t identify, let alone pronounce.

If you’re looking for a quick, simple, and CLEAN recipe for cream soup that can be modified to fit any recipe, LOOK NO FURTHER!  This basic recipe can be altered to fit any need but can also be used as is in most recipes.

When I started using this recipe, my family couldn’t tell the difference in any of the meals I prepared. For a fraction of the cost of the canned stuff, I can make clean, homemade soup that I’m not hesitant to feed my family.

This recipe yields the equivalent of about 2 cans of cream soup. I ALWAYS double, triple, or quadruple the recipe and freeze the jars. When thawed, you simply need to shake or stir the contents to remix it and it’s good to go. They stay good in the freezer for 6-9 months. When you’re ready to use it, simply move it to the fridge to thaw and then shake or stir to reincorporate the ingredients.

To store my soup, I use old plastic peanut butter jars because they freeze well and stack well in my freezer. The labels are easy to peel off the the lids allow for simple labeling.

I hope you find this recipe as versatile and easy as I do.

**For tips on making meal prep SIMPLE, check out THIS link!
**To learn how I practice portion control, click here!

Homemade Cream Soup

Ingredients

  • 1 ½  cups broth (chicken, beef, or vegetable, depending on type of soup)
  • ½  teaspoon poultry seasoning, if making cream of chicken soup
  • ¼  teaspoon onion powder
  • ¼  teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • ¼  teaspoon salt (or less; taste to test)
  • ¼  teaspoon parsley
  • dash of paprika
  • ½ cup chopped veggies (mushrooms, celery, etc, depending on type of soup)
  • 1 ½ cups milk, divided
  • ¾  cup flour (I use whole wheat)
    1 ingredients

Directions

  1. In medium-sized saucepan, boil chicken broth, ½ cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
  2. In a bowl, whisk together the remaining 1 cup of milk and flour.
  3. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
    6 add flour to broth
  4. Ladle into containers.
  5. Allow to cool completely, then secure lid and label. Freeze for up to 6-9 months.

Clean Cream Soup

  • Servings: 2 cans
  • Difficulty: easy
  • Print

A simple, clean recipe for homemade cream soup.

This recipe can be modified to make a variety of cream soups. Freezes well for up to 6-9 months

Ingredients

  • 1 ½ cups broth (chicken, beef, or vegetable, depending on type of soup)
  • ½ teaspoon poultry seasoning, if making cream of chicken soup
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • ¼ teaspoon salt (or less; taste to test)
  • ¼ teaspoon parsley
  • dash of paprika
  • ½ cup chopped veggies (mushrooms, celery, etc, depending on type of soup)
  • 1 ½ cups milk, divided
  • ¾ cup flour

Directions

  1. In medium-sized saucepan, boil chicken broth, ½ cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
  2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
  3. Ladle into containers. Allow to cool completely, then secure lid and label. Freeze for up to 6-9 months.

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