Cream soups

Base Recipe for Cream Soup

You can use this recipe to make cream soup from most vegetables. Consider this for asparagus, fresh pea soup, carrot soup, celery soup, and more. Since tastes and veggies vary, be ready to tinker with amounts until you have it just right. You can make hot or cold soup with this recipe.

This is a great recipe for summer when the garden is overflowing with produce.

1 sweet onion, diced 


1/3 cup butter


1/3 cup all-purpose flour


4 cups chicken broth


4 cups vegetables of choice, diced 


salt to taste


2/3 cup cream

Sauté the onion dices in the butter until they are tender and translucent but not browned.

Add the flour and stir and cook until a soft paste has formed but not browned.

While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened.

Add the vegetables and cook for 15 to 20 minutes or until they are soft enough to mash easily.

Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.

Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.

Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.

Cream of Broccoli Soup

This is a great broccoli soup. If you prefer, you can add two cups of cubed cheddar cheese in the last step for Cheesy Broccoli Soup.

1 sweet onion, diced


1/3 cup butter


1/3 cup all-purpose flour


4 cups chicken broth


4 cups broccoli pieces (cut into 1 in pieces) 


salt to taste


2/3 cup cream

Sauté the onion dices in the butter until they are tender and translucent but not browned.

Add the flour and stir and cook until a soft paste has formed but not browned.

While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened.

Add the broccoli and cook for 15 to 20 minutes or until the broccoli is soft enough to mash easily.

Pour two to three cups of the liquid into your blender. Puree the mixture until the broccoli is smooth. Continue in batches until the entire soup is puréed.

Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.

Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.

Cream of Mushroom Soup

For mushroom soup, do not puree the vegetables as you do for many other cream of vegetable soups.

1 pound sliced fresh mushrooms 


2 tablespoons cooking sherry


1/2 sweet onion, diced


6 tablespoons butter, divided


3 tablespoons all-purpose flour


2 1/2 cups chicken broth


salt to taste


1/2 cup cream

Sauté the onion dices in three tablespoons of butter until they are tender and translucent but not browned. Remove them from the pan and set aside.

In the remaining butter in the pan, sauté the mushroom slices until they are nearly tender. Remove them from the pan and set aside.

Melt the remaining three tablespoons of butter in the pan. Add the flour and stir and cook until a soft paste has formed but not browned.

While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened. Add the cooked onions.

Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.

Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.

Add the mushrooms and cook until they tender. Add the sherry.

Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.

Cheesy Potato Soup

This is simply Cream of Potato Soup with cheese added.

5 cups of potatoes, peeled and sliced thin (about 3 large potatoes)


1 sweet onion, diced


3 tablespoons butter


3 tablespoons all-purpose flour


5 cups chicken broth


1/4 teaspoon dried thyme 


salt to taste


1 cup cream


2 cups cubed cheddar cheese


2 tablespoons cooking sherry

Sauté the onion dices in the butter until they are tender and translucent but not browned.

Add the flour and stir and cook until a soft paste has formed but not browned.

While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened. Add the potatoes and thyme and cook for ten to fifteen minutes or until tender. With a slotted spoon, remove about a third of the potatoes from the soup and set aside.

Pour two to three cups of the remaining soup into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.

Pour the soup through a strainer into a clean pan. Press any piece through the sieve with the back of a spoon.

Add the set aside potatoes, cheese, and sherry. Salt the soup to taste. Cook the soup, stirring constantly, until the cheese melts. Add the cream. If the soup needs further thinning, add water. Serve hot.