Best Soup Base Recipes

CREAM SOUP BASE

Steps:

• Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
• To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.

CHICKEN SOUP BASE

Steps:

• Place chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer for 2 hours or until chicken is tender. Remove chicken; allow to cool. Add enough water to broth to measure 3 quarts. , Remove chicken from bones; cut into bite-size pieces and return to pan. Add remaining ingredients; cover and simmer for 10 minutes or until vegetables are tender. If desired, pour cooled soup into 1-pint freezer containers and freeze for future use., For Chicken Potato Soup: In a saucepan, combine 1 pint thawed soup base, 1/2 cup cubed peeled potatoes, and salt and pepper to taste. Cover and cook over medium heat until potatoes are tender. , For Cream of Chicken Soup: In a saucepan, combine 1/4 cup all-purpose flour and 1 cup milk; mix until smooth. Stir in 1 pint thawed soup base. Bring to a boil; boil for 2 minutes, stirring constantly. Add 1/2 teaspoon chicken bouillon granules and salt and pepper to taste.

THE CHOWDER SOUP BASE

Steps:

• Sauté the pork or bacon bits slowly with the butter in a large saucepan for 5 minutes, or until pieces begin to brown. Stir in the onions and bay leaf; cover, and cook slowly 8 to 10 minutes, until the onions are tender. Drain off fat and blend crackers or bread crumbs into onions. Pour in the liquid; add the potatoes and simmer, loosely covered, for 20 minutes or so, until the potatoes are tender. Season to taste with salt and white pepper, and the soup base is ready.
• Chowder suggestions: New England clam chowder
• For about 2 1/2 quarts, serving 6 to 8. Scrub and soak 24 medium-size hard-shell clams. Steam them for 3 to 4 minutes in a large tightly covered saucepan with 1 cup water, until most have opened. Remove the opened clams; cover, and steam the rest another minute or so. Discard any unopened clams. Pluck meat from the shells, then decant steaming-liquid very carefully, so all sand remains in the saucepan; include the clam-steaming liquid as part of the chowder base. Meanwhile, mince the clam meats in a food processor or chop by hand. Fold them into the finished chowder base. Just before serving, heat to below the simmer-so the clams won't overcook and toughen. Fold in a little heavy cream or sour cream if you wish; thin with milk if necessary, correct seasoning, and serve.
• Fish chowder
• Prepare the chowder base using fish stock (page 5), and/or light chicken stock (page 4), and milk. Cut into 2-inch chunks 2 to 2 1/2 pounds of skinless, boneless lean fish, such as cod, haddock, halibut, monkfish, or sea bass, all one kind or a mixture. Add to the finished chowder base and simmer 2 to 3 minutes, just until fish is opaque and springy. Correct seasoning, and top each serving, if you wish, with a spoonful of sour cream.
• Chicken chowder
• Substitute boneless, skinless chicken breasts for fish, and make the chowder base with chicken stock and milk.
• Corn chowder
• Prepare the chowder base using 6 cups of light chicken stock and milk. Stir 3 cups or so of grated fresh corn into the finished base, adding, if you wish, 2 green and/or red peppers chopped fine and sautéed briefly in butter. Bring to the simmer for 2 to 3 minutes; correct seasoning, and top each serving, if you wish, with a spoonful of sour cream.
• To Prepare Clams
• Scrub one at a time under running water, discarding any that are cracked, damaged, or not tightly closed. Soak 30 minutes in a basin of salted water (1/3 cup salt per 4 quarts water). Lift out, and if more than a few grains of sand remain in the basin, repeat. Refrigerate, covered by a damp towel. Use them within a day or two.
• Note
• You may leave out the pork and substitute another tablespoon of butter for sautéing the onions.

CHICKEN SOUP BASE

Steps:

• In a 10- or 12-quart stockpot, heat oil over high. Add chicken parts and cook, turning frequently, until browned on all sides, 15 minutes.
• Pour out fat. Add whole chicken, carrots, celery, onion, peppercorns, parsley, and enough cold water to cover ingredients by 1/2 inch (about 12 cups).
• Bring to a boil over high. Reduce heat and simmer until chicken is cooked through, 40 minutes, skimming fat and foam and flipping chicken once.
• Transfer whole chicken to rimmed baking sheet and let cool, about 10 minutes.
• Pour liquid through a paper-towel-lined sieve into a large bowl (you should have 10 cups broth). Discard vegetables and chicken parts.
• Shred chicken into bite-size pieces, discarding skin and bones (you should have 4 cups meat).

ALL-PURPOSE CREAM-STYLE SOUP BASE

Steps:

• Saute over low heat, herbs and spices, onions, carrot and celery til very, very soft in butter.
• Mash well or puree in blender or food chopper/processor.
• Stir in flour, cook, stirring for 2-3 minutes. Do not brown.
• In large pot, bring chicken broth and milk to a boil.
• Drop flour mixture in by spoonfulls, stirring, low-boil til thickened, stirring.
• *At this point, you can add whatever cooked ingredients your heart desires! Any cooked meats, sea food, vegetables, rice, etc.!
• Stir in cream, salt and pepper to taste. Remove from heat, stir in sour cream.

MASTER RECIPE: CREAM OF "WHATEVER" SOUP BASE

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Combine the milk & and chicken stock in a small bowl, and reserve.
• 4. Add the butter to a saucepan over medium heat.
• 5. When the foaming subsides, add the flour.
• 6. Whisk until the flour/butter mixture is smooth, and begins to turn a light brown, about 5 - 7 minutes.
• 7. Chef's Note: The process of mixing equal amounts of fat and flour is called making a roux.
• 8. Add the milk/chicken stock mixture, and whisk to combine with the roux.
• 9. Slowly bring to a simmer, and allow the mixture to thicken, about 5 - 7 minutes.
• 10. Add the spices, and season to taste.
• 11. Chef's Tip: If you are using broth, instead of stock, skip adding the salt.
• 12. Remove from heat, cover, and reserve.
• 13. Chef's Note: You can prepare the base several days ahead of time. Just cover and refrigerate until needed.
• 14. Where do I go from here... Add sautéed mushrooms for cream of mushroom soup... add sautéed celery for cream of celery soup... add some diced carrots, celery and chicken for cream of chicken soup... Add additional spices to fit the need. You get the idea.
• 15. Keep the faith, and keep cooking.

MAKE YOUR OWN CREAM SOUP BASE

Steps:

• 1. Melt butter in saucepan over medium low heat
• 2. Stir in flour; keep stirring until smooth and bubbly to remove flour taste. Add broth and milk a little at a time, stirring the whole time to keep a smooth consistency. Bring to a slow boil. Cook, stirring consistently until thick. Add salt and pepper to taste.
• 3. Use 1 recipe per can of soup needed in your recipe. Can be varied by using vegetable broth for a vegetarian option. Sauteed celery and celery seed can be added for cream of celery soup base. Mushrooms can be added for cream of mushroom soup. Customize to your liking with any herbs or seasonings you desire. Very versatile.

GLUTEN FREE SUBSTITUTE FOR CREAM SOUP BASE

Steps:

• 1. Melt butter in saucepan over medium to low heat. Stir in flour a little at a time until smooth and then remove from the heat. Add broth and milk a little at a time while stirring to keep mixture smooth. Return to heat and bring sauce to a gentle boil, stirring constantly until sauce thickens. Add pepper and salt to taste. Stir in mushrooms or chicken depending on which soup you want to make.
• 2. Note: This soup base can be used as a substitute for 1 can of cream of mushroom soup or cream of chicken in your casserole recipes or any other recipe that calls for them. Recipe can be doublede but be very careful to stir and keep it from getting thicker than you want. Add a little more milk and broth if the soup gets too thick, but only a little at a time.

GLUTEN FREE CREAM SOUP BASE (POWDERED)

Steps:

• Combine all ingredients and mix well. Store in airtight container on pantry shelf.
• Cream of Chicken Soup: In a small sacuepan, blend 4 T base with 1/4 cold water. Add 1 C hot or cold water or chicken stock and cook over medium heat, stirring constantly until the soup thickens.
• Cream of Mushroom Soup: Add one 4 oz can of mushrooms, drained. Add them after the soup thickens.

CREAM SOUP BASE

Steps:

• Combine and shake all ingredients together and store in an airtight container.
• to use base:.
• Stir 1/2 cup soup base in 2 cups of water to equal one can of cream soup.
• Recipe equals 7 cans of cream soup base.

SOUP BASE

Steps:

• Bring a large pot of water to a boil over high heat. Add chicken and pork and cook for 4 to 6 hours to remove fat. Drain and rinse under cold water; set aside.
• Fill a large pot with 32 cups of water. Add bonito, dried scallops, dried shrimp, kombu, and dried mushrooms; bring to a boil over high heat. Add chicken, pork, onion, carrots, scallions, apple, potato, cabbage, garlic, and ginger. Return just to a boil and immediately reduce heat to medium. Simmer, skimming the surface every 10 to 15 minutes for 1 hour.
• Continue simmering soup base for 2 hours, skimming twice per hour. Continue simmering until golden and clear, 3 to 5 hours more, adding hot water as needed to keep ingredients covered. Strain and let cool completely before refrigerating or freezing in an airtight container.

BEEF & TOMATO MACARONI SOUP BASE

Steps:

• Heat olive oil in large deep pan over medium heat.
• Add onion and carrot, saute for 3 min.
• Add garlic, saute for another minute.
• Add the rest of the ingredients except for the frozen corn, bring to a boil.
• Reduce to a strong simmer, and cook stirring often, until the tomato reduces significantly.
• When desired consistency is reached, add frozen corn and proceed to can.

PUREED SOUP BASE (ZUCCHINI)

Steps:

• Saute veggies, add water and cook until tender. Add herbs.
• Puree and pack into freezer containers.
• To Make Soup: Combine 1 1/2 cups milk with each pint of puree. Add 1 cup veggie or chicken broth. Add S&P.
• Add any leftover chicken or prawns (optional).

ZUCCHINI SOUP BASE FOR FREEZER

Steps:

• Wash and trim zucchini ends. Cut in quarters lengthwise.
• Combine zucchini and remaining ingredients cook until tender. Strain reserving liquid.
• Put in blender to purée return to sauce pan with reserved liquid, heat to simmering. Cool and freeze in pint containers. Use for soups.

BASE RECIPE FOR CREAM SOUP RECIPE - (4.3/5)

Steps:

• 1. Sauté the onion dices in the butter until they are tender and translucent but not browned. 2. Add the flour and stir and cook until a soft paste has formed but not browned. 3. While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened. 4. Add the vegetables and cook for 15 to 20 minutes or until they are soft enough to mash easily. 5. Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed. 6. Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon. 7. Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.

CHINESE HOT POT SOUP BASE

Steps:

• Chop peeled carrots and white radish (Japanese daikon) into large chunks. Add to the boiling water with chopped spring onions and ginger and let it simmer for a while. If you are using Chinese cabbage or lettuce, then chop the head off and add to the base, as this will add a lovely sweet flavour. Season with salt and white pepper. The longer you let this simmer, the more flavoursome the soup base will be. A little vegetable oil can be added before the cooking starts, although the fish and meat will release plenty of natural oils. We allowed the base to simmer on the stove for about 20 minutes before transferring the pot to the gas ring (otherwise the gas canister will run out more quickly).

PUMPKIN SOUP BASE RECIPE

Steps:

• Heat the oil in a large saucepan and add the onion, garlic and celery; cook until softened but don't colour (about 5 minutes).
• Add the pumpkin, stock (you only want enough stock to barely reach the top of the pumkin).
• Stir and bring to the boil, reduce the heat and simmer until the pumpkin is tender (about 40 minutes).
• Blend or process until smooth.
• Cool quickly and freeze in 5x1 litre portions.
• *Thissoup is really quite thick at this stage, so when thawed you can add:.
• *1/2cup of cream and nutmeg for a traditional finish.
• *1/2cup of cream, crispy bacon and thyme.
• *a220g can of tomatoes for another change of flavour.
• *asplash of fish sauce, a tablespoon of red curry paste, fresh coriander and basil and 1/2 cup of coconut cream for an Asian style soup.

SOUP ESSENTIALS: VERSATILE CHOWDER BASE

Steps:

• 1. PREP/PREPARE
• 2. You will need a good heavy-bottom pot with a lid to make this recipe, like a Dutch oven.
• 3. Can This Soup Be Frozen? Absolutely, freeze away; however, you want to leave two things out: The seafood, and diced potatoes. Then, go ahead and freeze into batches (I like to do serving sizes). Then, when you are ready, defrost, warm up, follow the steps from 26 to the finish, and Bob's Your Uncle.
• 4. Seafood? I designed this base primarily for seafood; however, as it evolved, I discovered that it was awesome all by itself, as a vegetable chowder, and when I added my Aunt Josephine's Italian meatballs, it just blew my tastebuds away. This is truly a versatile chowder/soup base. I served this the other day outdoors for a little Do I had arranged. The base was in a big pot with a ladle, and next to it were small pots on warmers one with shrimp, one with scallops, and one with meatballs. Folks picked up a bowl and decided whether to go veggie, or add some seafood, meatballs, or both. I had a bowl of grated parmesan and the reserved diced bacon at the end of the line for a garnish; along with crusty bread, oyster crackers, and a bowl of balsamic-tossed salad.
• 5. The Bacon I love the flavor that the bacon imparts to this recipe; especially, if you use the hickory-smoked variety. However, if you do not want to use it, then sub about a tablespoon of extra virgin olive oil and two tablespoons of sweet butter, unsalted.
• 6. The Limes This recipe calls for the juice of two large limes, plus the zest of one lime. I find it a whole lot easier to zest a lime before squeezing it. That may sound obvious; however, I have made that mistake more than once.
• 7. Gather your ingredients (mise en place).
• 8. THE BACON
• 9. Chop up the bacon and add to a pot over medium heat.
• 10. Allow the bacon to slowly cook, render its fat, and get crispy, about 8 - 10 minutes.
• 11. Remove, drain on paper towels, and reserve.
• 12. If you do not have a lot of rendered bacon fat in the pan, you may need to add a bit of olive oil or butter. You want about 3 tablespoons of fat, total.
• 13. THE VEGGIES
• 14. Prep all your veggies. Chop, chop, chop.
• 15. Add all the veggies, except the minced garlic, to the pot with the fat.
• 16. Reduce heat to medium low, and allow the veggies to slowly cook, until the onions are soft and translucent. At no time should the veggies be allowed to brown. At low heat this process should take 30 - 40 minutes. Stir on a regular basis.
• 17. Increase heat to medium, add the garlic, and stir for about 60 seconds.
• 18. THE DRY INGREDIENTS
• 19. Add all the dry ingredients.
• 20. Stir to combine for about 1 - 2 minutes.
• 21. THE WET INGREDIENTS
• 22. Add all the wet ingredients and bring the base up to a simmer.
• 23. Place the lid on, slightly askew to allow some steam to escape, and lightly simmer, for 25 - 30 minutes.
• 24. At this point you can stop the process and freeze it in serving size proportions. If properly stored, it should last 2 - 3 months.
• 25. If you are ready to eat this chowder, then move on to the next step.
• 26. FINISHING TOUCHES
• 27. Add the taters and give them a head start on the seafood, by simmering for about 5 - 8 minutes.
• 28. Then, add the seafood, wine, a dash or two of hot sauce, then simmer for an additional 5 - 8 minutes.
• 29. The seafood should be cooked thru, and the taters nice and fork tender.
• 30. PLATE/PRESENT
• 31. Top with some grated parmesan, or use a softer cheese, like a provolone, and stick it under the broiler for a few minutes. Sprinkle with some of the reserved bacon, then serve while nice and hot. Enjoy.
• 32. Keep the faith, and keep cooking.

SPICY CLEAR TOMATO SOUP W/A VEGG BASE

Steps:

• 1. Put cut up whole tomatoes put in a soup pot with the water.
• 2. Add prepared onions celery, carrots, bell pepper and cloves.
• 3. Bring to a boil. Reduce heat, add sugar.
• 4. Simmer, partially covered, for 20 minutes. You might want to add a little water. Remove from heat. Stir in lemon juice.
• 5. Strain all into a bowl. Remove the cloves! Put veggies thru a food processer, And strain again. Add strained liquids to the soup. Salt, pepper and a sprinkle of parsley. Serve hot. With a grilled cheese sandwich.!! I use mayonnaise on the bread, instead of butter ...to grill in a skillet.

CREAM SOUP BASE / CREAM SOUP SUBSTITUTE

Steps:

• Melt butter in a saucepan over medium-low heat until lightly bubbly.
• Stir in flour; keep stirring until smooth and bubbly.
• Remove from heat and add the broth and milk, a little at a time, stirring to keep smooth. Then return to heat. Bring to a gentle boil; cook, stirring constantly, until it thickens.
• Add salt and pepper, as needed to taste.