Healthy Cream of Soup Recipe


Tired of using those “cream of” soup cans with mystery ingredients in your favorite dishes? Frustrated because the “natural” or “organic” versions don’t seem to taste quite right and are too costly?

I’ve been there. And I thought, “Why can’t I just make my own?” Well, you wouldn’t believe how difficult it was to find a recipe that worked as well as the canned versions. But after several “experiments,” I’m happy to say that I’ve finally developed a recipe that tastes great.

This recipe is adapted from The original recipe is actually for a cream of mushroom soup, which I haven’t tried because my husband and I don’t eat mushrooms. But I’m sure it would turn out well for those of you who enjoy them.

Anyway, here is what I do. This will make the equivalent of one can of cream of soup from the store.

You will need:

Here’s how:

1. Heat a small skillet on the stove. (I love to use my smallest cast iron skillet for this.)

2.  Add butter to skillet and let it melt.

3. Add onion and garlic and saute on medium heat for a few minutes, until tender. You may also add other veggies at this point, depending on what kind of soup you would like – such as celery or mushrooms.

4. Whisk in salt, bouillon, and flour.

5. Turn the heat to low and gradually add milk and chicken stock.

6. Bring the mixture to a simmer, stirring constantly until thickened.

And voila – you’ve just made your own cream of soup from scratch! Now you can use it in your favorite recipes!

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