Cream-based soups and sauces
Cream-based soups and sauces are rich, velvety preparations where cream, milk, or a roux-thickened base creates a luxurious texture. They typically feature ingredients like heavy cream, butter, flour, broth, and aromatics, and are foundational in French cuisine, with global variations. Examples include classic cream of mushroom soup, béchamel sauce, or creamy tomato bisque.
🍽️ Nutrition at a glance
These dishes are generally high in fat and calories, with moderate protein and carbs, providing key nutrients like calcium, vitamin A, and phosphorus from dairy. A typical serving can range from 200 to 400 calories, depending on richness and portion size.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 7 g |
| Carbs | 12 g |
| Fat | 25 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 600 mg |
| Calcium | 200 mg |
| Vitamin A | 300 mcg |
| Phosphorus | 150 mg |
| Vitamin D | 1.5 mcg |
| Riboflavin (B2) | 0.2 mg |
| Potassium | 250 mg |
| Vitamin B12 | 0.5 mcg |
| Selenium | 5 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, cream-based sauces like béchamel are one of the 'mother sauces' in French cooking, forming the base for countless derivatives. Nutritionally, they offer a dense source of energy and fat-soluble vitamins, but are often enjoyed in moderation due to their calorie density.
