Cream of Anything Soup Recipe

I have to admit that I do not like this time of year.  Of course, there are glorious fall days, full of sunshine and beauty.   There are days my hair is blown straight up by blustering winds.   There are times when it rains for days at a time.    I bolster my spirits against upcoming winter by cooking.  This is the time for long, slow simmered soup, stews and chili.  The smell wafts through the entire house and I feel drawn to stirring it, inhaling the scents curling upward from the stock pot.

When you don’t have time for that, though…

I love the name of this soup.  In “Diet for a Small Planet”, Frances Moore Lappe gives us Cream of Anything Soup, from “Spaceship Earth Cookery” by Kevin Onderdonk.

cream soup by sifu renka

Cream of Anything Soup

Ingredients:

  • 4 cups of Vegetables (your choice)
  • 1/2 cup Butter
  • 2 – 3 tbsp. Whole wheat Flour
  • 1/2 gallon low fat Milk
  • 2-3 tbsp. soy sauce
  • 1 tsp. Basil
  • 1 C cooked Rice

Direction:

  1. Steam vegetables until tender.
  2. In a blender, puree 1/3 to 1/2 of the vegetables with any water left from steaming.
  3. Melt butter in a large pot.
  4. Add flour, stirring until flour begins to brown.
  5. Slowly add milk.
  6. Add pureed and steamed vegetables, soy sauce, basil and rice.
  7. Simmer for 20 minutes.  Do Not Boil.

A lot of cream soups add a meat based broth to add flavor.  You would have to cook it longer or use more flour if you want to add broth.

I use onions and garlic as some of my vegetables, throw in some of my frozen pesto, and top with grated cheese.

You can skip the rice and serve bread if you don’t like, or have time for rice to cook.

Photo by: Sifu Renka

Comments

  1. Thanks again! I ended up using broccoli and zucchini. As it was cooking I was reminded by its smell, of cream of mushroom soup, which I think I’ll have to make next! I did opt to use less milk, so I added just a quart of organic milk, then a quart of organic chicken broth. Oh, I also used orzo in place of rice. I just threw in the orzo uncooked, and let the soup simmer for 30 minutes, and it was good to go! Just be careful with orzo bc it absorbs a LOT. I think a quarter to a half a cup is PLENTY for a soup this size.

  2. Its funny. I make cream of tomato soup, but not cream of anything else. I may have to go a bit outside of my comfort zine and try something new.

  3. I’ve been making that soup for years! You can vary the seasonings endlessly according to your choice of veg, and it is just as good with half the butter, making it much more healthy. Save a step by cooking the veggies in a little broth first, cut back on the milk by that much liquid and then whir it altogether right in the pan with a stick blender. Yum. :P

  4. Thanks for sharing this! I’m on a soup making kick (like so many others this time of year, I’m sure), and this sounds like a great way to experiment and come up with something deliciously unique! I’ll surely be using it for this upcoming week’s soup :D

  5. sounds delish!