10 Things to Make with Cream Soup - Recipes That Crock! (2024)

FAQs

What types of cream of soups are there? ›

Use what you love! Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness.

Cream Soups

The soup is simmered and seasoned, pureed and strained, and returned to the pot where it is finished with cream. For Variation I, the soup is started in the same way but instead of flour, a roux is added after the stock is combined with the aromatics and main ingredient.

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.

Adding starchy foods like rice, potatoes, pasta, and beans can also help thicken up a soup while adding texture and body. As they cook, they release starches, creating a thicker consistency. Beans and potatoes are an especially great choice for making creamy, dairy-free vegetarian or vegan soups.

A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base.

There is an Italian saying: “La zuppa fa sette cose.” It means “Soup does seven things.” Soup quenches thirst, satisfies hunger, fills your stomach, aids digestion, makes teeth sparkle, adds color to cheeks and aids sleep. In other words, soup cures most, if not all human ills.

Herbs, Spices, and Other Flavorings

Often salt and pepper are the only seasonings I add to a cream of anything soup. The aromatics bring enough complexity to let the star ingredient shine. But, including other herbs such as thyme, oregano, parsley or bay leaves are classic touches. The options are endless.

What sides go with soup? ›

A bowl of our Cream of Chicken Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.

There's classic heavy cream, of course, which makes soups like our creamy tomato Parm soup and our cream of broccoli soup extra delicious. Another great (and non-dairy) option is coconut milk.

(If you're using a green vegetable as your main flavor ingredient and want some more color, feel free to add in some fresh parsley leaves to the simmering soup three minutes before pureeing -- its color will brighten it back up a bit.)

There are four main categories of soup: Thin, Thick, Cold and National. These types of soup are widely recognised in today's modern kitchen.

Clear soups include broth, hearty broth, and Consommé.

Bisque and chowder are two types of thick soup with origins in French fishing villages. Learn about the differences between these two creamy soups.