Davette Brown

Cooking, Eating, H.E.A.L.T.H.y C.H.O.I.C.E.s, & Writing

Cream of Anything Soup

Cream of mushroom soup (et al) are very popular, if not for eating, for gluing together casseroles and hot dishes.  But for those of us trying to eat better the ingredients in most of the canned soups are things to avoid, like HFCS and MSG.

 

I have a solution for you.I wish I could claim this recipe, since everyone that I have shared it with LOVES it, but I found it when I was trying a low carb eating plan.  It didn’t work so well for me, but the forum was great for finding recipes that were homemade versions of things we liked.  My only changes were using organic or homemade ingredients and I only use Celtic sea salt.

 

This soup was a hit (Thanks to Wendy aka usedtobeslim and Mary from the Somercize Forum) everywhere.  One woman I shared the recipe with (on a different forum) said that her kids didn’t like the vegetable that she used (I believe she made asparagus) normally, but they loved it in this soup!

 

There is no flour or cornstarch in this so it should be okay for those going gluten-free or grain-free as long as you use homemade broth and you get a cream without additives (even some organic creams have fillers and thickeners so read your labels).  It is also very simple; you can have it to the table in under 30 minutes.

 

Cream of Anything Soup

1 stick butter (organic preferred)
1 onion, sliced thin
1 lb. chopped vegetables (broccoli, cauliflower, asparagus, mushroom, etc.)
1 small can chicken broth (or 10-12 ounces homemade broth; if you use ready-made broth use an organic one like Imagine)
1c. heavy cream (organic or fresh raw if you have access)
Celtic sea salt and white pepper

Melt butter, sauté the onions and vegetables until they sweat.  Add the chicken broth and simmer 20 min. Puree with a stick blender or put in a food processor or blender to puree. Put back in pan, add cream, salt and white pepper to taste and heat through. Enjoy!

 

 

Cream of Anything Soup

Ingredients

  • 1 stick butter (organic preferred)
  • 1 onion sliced
  • 1 lb. chopped vegetable (broccoli, cauliflower, asparagus, mushroom, etc.)
  • 1 small can chicken broth (or 10-12 ounces homemade broth)
  • 1 c. heavy cream (organic or fresh raw if you have access)
  • Celtic sea salt
  • white pepper

Instructions

  1. Melt butter, sauté the onions and vegetables until they sweat.
  2. Add the chicken broth and simmer 20 min.
  3. Puree with a stick blender or put in a food processor or blender to puree.
  4. Put back in pan, add cream, salt and white pepper to taste and heat through.
Google Recipe View Microformatting by ZipList Recipe Plugin

davettebrown.com/cream-of-anything-soup

 

 

(I haven’t tried it yet, but I bet if you used seafood broth and subbed some crabmeat or shrimp it would make a nice cream of crab [or shrimp] soup.)

 

 More Later,

 

 DavetteB

 

PS: If you try this let me know what you think.

Shared with Simple Lives Thursday, Fat Tuesday, Anything Goes at Eye Heart Monday’s, and Real Food Wednesday; check them out.

  • Dori Oakes

    Awesome thank you!!!

    • http://www.DavetteBrown.com Davette Brown

      You’re welcome – enjoy!

  • Gloria

    Interesting. I’m using the Omega-3 enriched broth from my salmon for a Creamed Salmon Chowder. Mil gracias!

    • http://www.DavetteBrown.com Davette Brown

      sounds good, save me some!

  • http://www.nourishingtreasures.com/ Lea H @ Nourishing Treasures

    Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  • Suzyhomemaker

    I like this recipe. I think I need to pin it!

    • http://www.DavetteBrown.com Davette Brown

      Thanks – let me know how you like it!

  • http://www.DavetteBrown.com Davette Brown

    Someone asked me about a non-dairy version of this. Coconut milk would probably give you the thickness, but there may be a slight coconut taste unless you increase the seasonings (like some zero MSG soup base). Since butter would also be out, I would use macadamia oil or avocado oil to saute the vegetables.

    If it is just the lactose that is the problem, the cream (since it is the fat) has little to no lactose.

  • Grandma Bonnie

    I just love cream soups. I have got to try this on my grandchildren. Thanks for sharing I am bookmarking this recipe.

    • http://www.DavetteBrown.com Davette Brown

      Thanks for visiting – I hope you all like it :o )

  • Cinthya

    I love cream soups and should really try to make them more often. I’m always afraid they won’t turn out so I really appreciate you sharing this recipe because I would love to try it out.