Creamy soup base

Creamy soup base is a rich, velvety foundation used in a wide variety of soups, stews, and sauces, characterized by its smooth, thick texture. It typically originates from French cuisine, with the classic béchamel sauce (milk thickened with a roux) being a primary example. Common ingredients include milk or cream, a thickening agent like flour or cornstarch, and often butter, onions, or garlic for flavor.

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🍽️ Nutrition at a glance

This base is generally high in fat and calories due to dairy and butter, with a moderate amount of protein from milk. It provides essential nutrients like calcium and vitamin D, and a typical serving can range from 150 to 300 kcal, depending on the specific recipe and richness.

Nutrition breakdown

Calories	220 kcal
Protein	6 g
Carbs	12 g
Fat	16 g
Fiber	0 g
Sugar	8 g
Sodium	450 mg
Calcium	200 mg
Vitamin D	2.5 mcg
Vitamin A	150 mcg RAE
Phosphorus	150 mg
Riboflavin (B2)	0.3 mg
Vitamin B12	0.8 mcg
Selenium	8 mcg
Choline	35 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, the creamy soup base is a cornerstone of French mother sauces, influencing cuisines worldwide from chowders to bisques. Nutritionally, it's a dense source of energy and fat-soluble vitamins, making it a comforting but calorie-dense choice.