I try to avoid stating the obvious, but “homemade cream soups” were not obvious to me in my first few years at home. I was so glad when someone shared how easy they are to make because I had heard how terrible canned soup is for you (loaded with salt and MSG and other preservatives).
So, I’ll assume there are others who may want to know how to make their own creamy soups!
Last night I made a cream of broccoli soup and it was FABULOUS! I served it as an appetizer course topped with a few green onions.
Here’s how I made it:
I melted about 1/2 stick of real butter in a cast iron skillet on medium heat. You can use more butter, depending on the size batch of soup you are making. You can also use olive oil.
I tossed in my chopped broccoli (about 2 cups) at this point to sautee. (I used frozen broccoli, partially thawed and chopped with hand-chopper.) Some people wait and put the broccoli in after the milk, but I like it this way better.
I then added about 2 heaping tblsp. of flour, and stirred around with a fork. It’s very pasty at this point and sometimes I add more butter.
Then I poured several cups of milk and added a few Tbls. of sour cream (optional). The soup will thicken as it simmers. I also sliced an onion and added while simmering, removing when the soup was done because I have a few who really hate biting into onions. You could also chop the onions (or mushrooms) and sautee them with the broccoli in the first step.
Right at the end, I added a handful of cheddar cheese, salted and peppered to taste and served!
This same recipe can be followed to make any kind of creamy soup. You can add potatoes (already cooked), asparagus, mushrooms, chopped chicken, tomatoes (which would make it a bisque) , or just leave it a cream sauce, add desired flavoring, and put in casserole dishes–we do that a lot.
So enjoy your cheaper, healthier creamy soup creation!