Soup cream

Cream for soup is a culinary ingredient commonly used to provide a smooth, creamy texture and a delicate flavor to various preparations, especially soups and creams. It is generally a mixture based on milk or cream that has been thickened and, in some cases, seasoned to enhance the soup's flavor.

Originating in European cuisine, cream for soup has been adopted in multiple world cuisines for its ability to soften flavors and provide a velvety consistency to liquid dishes. In Latin American cooking, this ingredient is essential for preparing creamy soups such as cream of mushroom, cream of pumpkin, or cream of asparagus.

Among its main properties, cream for soup provides a considerable content of fats and proteins from milk, in addition to contributing fat-soluble vitamins (A, D, E, and K). However, due to its fat content, its use is recommended in moderation, or light versions should be sought for those who desire lighter options.

Regarding synonyms or terms used in different regions of Latin America, it may be called cream for soups or simply cream. In some countries, the term cream of milk is also used, although the latter can refer to a more liquid cream without thickeners, so it is important to consider the context of the recipe.