Homemade Cream Soup
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Here at Maple Hill we love finding simple ways to swap convenience items for a healthier, homemade version. This simple homemade cream soup is rich, flavorful and tastes even better than the store-bought version.
When you first set out on your from-scratch cooking journey, it can feel overwhelming. What once was as simple as opening a can and dumping the contents into your dish now involves extra dishes and sometimes complicated instructions.
My mission when I started Making Maple Hill was to not only encourage you in your homemaking journey, but also equip you with delicious, reliable recipes that you could come back to again and again.
This homemade cream soup is one of those simple from-scratch swaps that completely changes the flavor of your dish. It’s creamy, flavorful and will really take a simple meal to the next level!
Why you Will Love This Homemade Cream Soup
Simple – If you know me, you know I love things that can be made with simple kitchen staple ingredients. This soup is made with simple ingredients making it easy to whip up any time.
Flavorful – You simply can’t beat the flavor of the homemade version of convenience foods. Once you taste the real thing, there’s no going back!
Healthy – Unlike the store-bought versions that have additives to keep the soup shelf-stable, this fresh, homemade cream soup has only real, wholesome ingredients.
Ingredients
Butter
Flour
Salt, garlic powder & pepper
Broth
Milk
Tools You Will Need
Heavy bottom pot
Measuring cups
How to Make This Homemade Cream Soup Recipe
Step 1 – In a pot, melt your butter (1/4 cup, 57 g). Once melted, sprinkle in flour (1/4 cup, 40 g) and whisk well. Whisk in salt (1/2 tsp), pepper (1/4 tsp) and garlic powder (1/4 tsp). Allow mixture to bubble until nicely thickened and it begins to turn a darker in color. Watch carefully so it does not burn.
Step 2 – Add in the broth (1 cup, 240 g) half first, then once thickened add the other half.
Step 3 – Repeat the process with the milk (1 cup, 240 g), pouring in half, allowing it to thicken, then the other half.
Step 4 – Allow the soup to come a simmer. Gently simmer for 2-3 minutes, then turn the heat off. The soup will thicken more as it cools.
Step 5 – Store the soup in a glass jar with an airtight lid in the fridge for up to 5 days.
For a visual, check out these step by step images!
In a pot, melt butter over medium heat.
Whisk flour and spices into melted butter. Allow mixture to simmer and thicken.
Stir in broth 1/2 cup at a time, allowing mixture to thicken in between.
Stir in milk 1/2 cup at a time. Gently simmer for 2-3 minutes, then remove from heat.
Tips for making the best homemade cream soup
Homemade Cream Soup for Casserole
I love using homemade cream soup in my cooking. My favorite way is by using it in casseroles. Most casseroles call for 1-2 cans of store-bought cream soup, so this recipe substitutes perfectly!
Homemade Cream Soup from Scratch
If you really want to make this homemade cream soup from scratch, make your own simple homemade bone broth. It is so easy to make and really elevated the flavor of this soup even more!
Substitutions
Butter – Olive or avocado oil can be substituted, however I believe butter gives it the best flavor
Milk – I prefer milk, but you can also use cream
FAQ
Homemade Cream Soup
Equipment
- Heavy bottom pot
- Measuring cups
Ingredients
- 1/4 cup butter 57 g
- 1/4 cup flour 40 g
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 cup broth 240 g
- 1 cup milk 240 g
Instructions
- In a pot, melt your butter (1/4 cup, 57 g). Once melted, sprinkle in flour (1/4 cup, 40 g) and whisk well. Whisk in salt (1/2 tsp), pepper (1/4 tsp) and garlic powder (1/4 tsp). Allow mixture to bubble until nicely thickened and it begins to turn a darker in color. Watch carefully so it does not burn.
- Add in the broth (1 cup, 240 g) half first, then once thickened add the other half.
- Repeat the process with the milk (1 cup, 240 g), pouring in half, allowing it to thicken, then the other half.
- Allow the soup to come a simmer. Gently simmer for 2-3 minutes, then turn the heat off. The soup will thicken more as it cools.
- Store the soup in a glass jar with an airtight lid in the fridge for up to 5 days.
Notes
- Make this soup ahead and store it in the fridge until needed. The flavor will develop even more as it sits and when you’re ready to use it it’ll be as simple as opening a can!
Milk – I prefer milk, but you can also use cream
Did you make this homemade cream soup?
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