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Creamy Soup Base Recipe

Western · Soup · 20 min total

A versatile, velvety base that can be used to create a variety of creamy soups. Simply add your choice of vegetables, proteins, or seasonings to customize.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground nutmeg

Instructions

1. Melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Sprinkle flour over the onion mixture and stir constantly for 2 minutes to cook the flour.
4. Gradually whisk in the broth, stirring to prevent lumps. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
5. Reduce heat to low and stir in the heavy cream, salt, white pepper, and nutmeg. Heat through, but do not boil.
6. Use immediately as a base for creamy soups, or cool and refrigerate for up to 3 days.

Tips

• For a dairy-free version, substitute butter with olive oil and heavy cream with full-fat coconut milk.
• To make a richer soup base, use half-and-half instead of heavy cream.
• This base can be frozen for up to 3 months; thaw in the refrigerator before using.

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