How to Make Cream Soup: Learn the Basics Right Now
Fall is upon us and what screams cooler weather than something warm to make you feel all good on the inside? We think that perfect ‘something warm’ is in fact soup. So here’s how to make cream soup so that it’s comforting and tasty.
Is anyone here as picky with food as I am? It’s weird, I know, especially since I write for a cooking website, but I just have important criteria, when it comes to my plate (or, in this case, my bowl). And of the main things I appreciate about food is the texture. That’s why I got into cream soups pretty late in the game. The first ones I tried were mushy messes and didn’t really spark any love reactions in my taste buds. But then I did not want to give up on a healthy dish, so I started to research and experiment with soup recipes.
It’s not that hard to make cream soup that has a nice texture and consistency. The key here is, I think, the thickener. And also adding some special bites, to give you some variety in the texture. Otherwise, I tend to get a little bored with it and give up on eating halfway through.
5 tips and tricks on how to make cream soup
1. Prepare your base
The main components you need to make cream soup are a base and a vegetable. The base can be a roux you can make with flour and butter, or a veloute, a savory sauce made with that roux and some vegetable stock. But you can also substitute the base with a thickener. And what works is some heavy cream or even Greek yogurt.
2. Prepare your main ingredient
Choose whatever you want as the main ingredient, it can be anything – from potatoes, broccoli, mushrooms, carrots, cauliflower, or a combination of more. Just make sure you have a dominant flavor. And the other ingredients can be extra flavor notes. The possibilities are endless. Thoroughly wash and chop the vegetables so they’re easier to cook.
3. Cook the veggies
You can either blanch or boil the vegetables, it depends on your time constraints. Blanching is really good because it still leaves you off with a lot of nutrients, flavor, and vibrant color. Just submerge the veggies in boiling water, cook them for a little bit and then submerge them in some water with ice, to stop the cooking process. If you blanch, remove the excess moisture.
Another option is sauteing the vegetables you pick out, in a little bit of butter, with some garlic. This will give your soup even more delicious layered flavor.
4. Blend the vegetables and the base
Mix the base and the lightly cooked vegetables together in a blender. Make sure the top of the blender doesn’t pop out, which might happen because the base is still hot and might create powerful steam.
After you’ve done the blending, you can strain the soup through a sieve, in case there are pieces of the vegetables that haven’t blended completely.
5. Add a bit of texture
Like I said, the texture really matters to me and my boss taught me a great trick to make cream soup less monotonous. You can fry a bit of bacon, if you’re not a vegetarian, and cut it into tiny pieces and add it to the cream soup. Or the alternative is using croutons, tiny cubes of toasted bread. You can also add some nuts and seeds to the soup or top it off with some fresh herbs. It depends on what flavors you have and how you can mix them together.
Extra tip! Don’t forget to season your soup with some salt and pepper and even add a bit of a spicy kick to it with some chili flakes.