Specialty Soup Substitutes Cream Recipe

Say goodbye to expensive canned soups! This incredibly versatile recipe lets you create creamy mushroom, chicken, celery, cheddar cheese, or tomato soups (and more!) in just minutes. Healthier, tastier, and significantly cheaper than store-bought, this homemade soup base is a game-changer for your budget and your meals. Perfect for busy weeknights, this recipe is a must-try for anyone looking to elevate their cooking without breaking the bank.

Prep Time 5 mins
Cook Time 4 mins
Calories 1250.3 kcal
Protein 100g
Rating 4.4 (40 Reviews)
Specialty Soup Substitutes Cream 30

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Specialty Soup Substitutes Cream

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How to Make Specialty Soup Substitutes Cream

  1. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 1 cup chopped onion and 1/2 cup chopped carrots and saute for 5 minutes, until softened.
  2. Whisk in 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute, stirring constantly.
  3. Gradually whisk in 4 cups of your choice of liquid (chicken broth for cream of chicken, vegetable broth for cream of mushroom or celery, milk for cheddar cheese, tomato juice for tomato soup), stirring continuously to prevent lumps.
  4. Bring the mixture to a gentle simmer, whisking frequently. Continue to simmer for 2-3 minutes, or until the soup has thickened to your desired consistency.
  5. Remove from heat and stir in 1/2 cup of your desired add-in (such as sauteed mushrooms, cooked chicken, shredded cheddar cheese).
  6. Serve immediately or store in the refrigerator for up to 3 days.

Nutrition Information (Approximate per serving)

Sodium

87 g

Sugar

44g

Fat

267g

Carbs

24g