Better Soup Starts With Cream

Written by Robert J. Matthews

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Cream-based soups can sometimes mute the flavors of the main ingredients, while broth-based soups allow the ingredients to shine.

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Many classic and traditional soups are broth-based, like chicken noodle, minestrone, or tomato soup. The broth builds maximum flavor.

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Cream-based soups can sometimes mute the flavors of the main ingredients, while broth-based soups allow the ingredients to shine.

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Broth soups are very versatile. You can make them vegetarian, add grains or pasta, highlight seasonal vegetables, etc.

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Cream soups don't allow you to adjust thickness or texture. Broth soups can be thinned or thickened as desired.

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Cream soups have a heavier, richer mouthfeel compared to the lighter broths. This can be too heavy for some diners.

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Dairy-free eaters can enjoy broth soups, while cream soups exclude them.

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