Dry Cream Soup Base Recipe

Cream soups have a special place in the hearts of many, offering a rich, comforting texture that’s perfect for a variety of dishes. From creamy potato chowders to savory chicken noodle soups, the base is essential to building that velvety smooth and flavorful experience. Today, we’re going to dive into a classic and versatile base: dry cream soup base. This pantry staple allows you to create all sorts of cream-based soups without having to start from scratch every time.

What makes this particular dry cream soup base so appealing is its convenience. It’s a brilliant shortcut to achieving that indulgent, silky-smooth texture and savory flavor, with a shelf life that saves you time in the long run. Whether you’re hosting a cozy dinner party, need a quick meal for the family, or looking to elevate your cooking with minimal effort, having a reliable dry cream soup base in your arsenal is a game-changer.

So, buckle up, because we’re going to explore the ins and outs of making this base from scratch, as well as how to elevate your soups with variations and expert tips along the way.

Making your own dry cream soup base is easier than you might think. In fact, it’s surprisingly simple to whip up in bulk, which means you can always have it on hand when needed. The recipe itself is composed of just a few ingredients, but it delivers big on flavor. Here’s how to make it:

Ingredients Needed

Before we dive into the cooking process, let’s take a look at the ingredients you’ll need. These are likely items you already have in your pantry, making it a super easy recipe to get started with.

Powdered Milk: This is the foundation of your base. It provides the creamy texture and rich flavor that are characteristic of a cream soup. Plus, it has a long shelf life, so it’s perfect for bulk storage.
All-Purpose Flour: Flour acts as a thickening agent, giving your soup the proper consistency when it’s rehydrated. It absorbs the liquids, making the soup thick and velvety without being overly heavy.
Chicken or Vegetable Bouillon Powder: This adds a savory depth of flavor to the base. It’s what gives your cream soups that delicious umami taste. If you’re making a vegetarian or vegan version, you can opt for vegetable bouillon.
Butter Powder or Dried Butter Flakes: This ingredient helps replicate the richness of a traditional cream soup, without having to deal with melted butter. It’s the trick to achieving that buttery finish.
Garlic Powder: Garlic is an essential seasoning in most savory dishes, and it adds an aromatic boost to your cream soup base. You can also add onion powder for an additional layer of flavor.
Salt and Pepper: Simple, but crucial for balancing the flavor. You can adjust the salt to your preference, but be mindful of the sodium content in the bouillon powder.
Dried Herbs (Optional): Think thyme, basil, or oregano. These herbs can enhance the flavor profile of the base, adding a touch of complexity.

Cooking Instructions

Now that we have the ingredients ready, let’s walk through the steps to make the dry cream soup base.

Combine Dry Ingredients: In a large bowl, whisk together the powdered milk, all-purpose flour, bouillon powder, garlic powder, and any dried herbs you’re using. Make sure everything is evenly distributed.
Add the Butter Powder: Stir in the dried butter flakes or powder. Ensure that it’s mixed thoroughly with the other ingredients, as this helps maintain a uniform flavor and texture when you go to rehydrate it later.
Season: Sprinkle in salt and pepper, adjusting to taste. If you’re unsure, start with a pinch of each and then adjust as needed.
Store the Base: Once everything is thoroughly mixed, transfer your dry soup base to an airtight container. A mason jar or resealable plastic bag works well for this. It’s important to keep it sealed to prevent moisture from getting in.
Label and Store: Don’t forget to label the jar with the contents and date, as this base can last for months if stored in a cool, dry place.

Ingredient Insights

Let’s take a moment to dive deeper into why each ingredient in the dry cream soup base is so important:

Powdered Milk: Milk powder is a fantastic option for creamy soups because it dissolves easily in liquids, giving the soup its desired creaminess without clumping. It’s also an affordable and long-lasting alternative to fresh dairy.
Flour: Flour is the perfect thickening agent for soups, and it’s also incredibly versatile. It’s not only great for thickening, but it also helps to bind the other dry ingredients together.
Bouillon Powder: This ingredient is a quick and efficient way to impart a rich, savory flavor. It’s a concentrated form of broth, meaning a little goes a long way. Plus, it helps with shelf stability, which is why it’s such a crucial part of this dry base.
Butter Powder: Using butter powder or dried flakes gives the soup that silky richness without the hassle of melting real butter. It’s a quick way to add a buttery note without worrying about dairy separation or refrigeration.
Garlic Powder: A small amount of garlic powder is packed with flavor and makes a significant difference in the overall taste. Fresh garlic is delicious, but garlic powder brings a subtle yet potent flavor that integrates easily into the soup.

Expert Tips

Now that we’ve got the base down, here are a few expert tips to take your dry cream soup base (and its applications) to the next level:

Batch Make: Make a large batch and store it for future use. Having a pre-made cream soup base on hand makes it so much easier to whip up dinner in a pinch.
Adjust the Texture: If you like a thicker soup, add a bit more flour to your base. If you prefer a lighter, thinner consistency, reduce the flour and add more powdered milk.
Play with Seasonings: Don’t be afraid to customize your base. Adding a dash of cayenne pepper, paprika, or onion powder can completely change the flavor profile of your cream soups.
Use for Sauces: This dry cream soup base isn’t limited to soups. You can use it to create creamy sauces for pasta, casseroles, or baked dishes.
Rehydration Ratio: When you’re ready to make soup, use about 1/4 cup of the dry base to 1 cup of water or broth. This ratio can be adjusted depending on how thick or creamy you want the final soup to be.

Recipe Variations

The beauty of this dry cream soup base is its versatility. By simply adjusting a few ingredients or adding extra ones, you can create a wide variety of flavors and variations to suit your needs:

Mushroom Cream Soup Base: Add 1-2 tablespoons of dried mushroom powder or finely chopped dried mushrooms to the base for a delicious, earthy twist. Rehydrate with mushroom broth for an even richer flavor.
Cheese Soup Base: For a cheesy variation, add 1/4 cup of powdered cheddar or parmesan to the dry mix. Rehydrate with a mixture of milk and broth to create a creamy, cheesy soup.
Spicy Cream Soup Base: If you like a little heat, add chili powder, cayenne, or smoked paprika to your dry mix. This is great for making spicy potato or chicken soups.
Vegan Cream Soup Base: Replace the powdered milk with a plant-based milk powder (like soy or coconut) and skip the butter powder. Use vegetable bouillon to make it fully vegan.
Herbed Cream Soup Base: Add a tablespoon or two of dried herbs like thyme, rosemary, or parsley. This is perfect for making a hearty vegetable soup or chicken pot pie filling.

Final Words

In conclusion, this dry cream soup base is one of those recipes that’s simple, practical, and a real lifesaver in the kitchen. It’s affordable, customizable, and the perfect addition to your pantry, saving you time and effort while still delivering great taste and texture. Whether you’re making a rich potato soup, a silky chicken chowder, or a cheesy broccoli soup, this base sets the foundation for countless delicious meals.

Dry Cream Soup Base Recipe