Is sour cream good in soup?

Sour cream is a dairy product made by fermenting regular cream to produce a thick, tangy, and rich ingredient used in many recipes. It has a creamy, indulgent texture and a pleasantly tart flavor that pairs well with soups. But is sour cream actually good to use in soup? Let’s take a closer look at the pros and cons.

The Benefits of Using Sour Cream in Soup

There are several potential benefits to using sour cream in soup recipes:

• It adds a tangy, creamy flavor – The sour taste of sour cream balances and brightens soup flavors. It also contributes a lush, velvety texture.
• It makes the soup richer – Sour cream contains about 20% milk fat, making it higher in fat than other dairy products like milk or half-and-half. This adds body and a satiny mouthfeel.
• It can thicken and stabilize soups – The thick consistency of sour cream helps thicken up broths. Its fat content also helps emulsify and stabilize soup so ingredients don’t separate.
• It boosts protein – Sour cream provides a modest amount of protein, about 2-3 grams per serving. This helps make soups more nutritious and filling.
• It adds subtle tang – Sour cream contains lactic acid produced by bacterial cultures. This gives it a subtle tang that livens up the flavor of creamy soups.

So in many recipes, a bit of sour cream can elevate the texture, flavor, and nutrition of a soup. It’s especially nice in blended cream soups, chowders, or bisques. The creaminess pairs perfectly with potatoes, corn, mushrooms, and other ingredients commonly used in hearty soups.

Potential Drawbacks of Sour Cream in Soup

However, there are a few potential cons to keep in mind when adding sour cream to soup:

• It can curdle if boiled – Sour cream will curdle and separate if brought to a boil. So it should be added at the end of cooking.
• The taste can be too sour for some – People who don’t like tart, tangy dairy flavors may find sour cream makes the soup too sour.
• It adds calories and fat – Being high in fat, sour cream significantly increases the calorie and fat content of lighter broth-based soups.
• The texture may seem too heavy – In clear soups or broths, sour cream can make the texture too thick and creamy for some preferences.
• It has less protein than Greek yogurt – Using Greek yogurt instead of sour cream boosts the protein content even more.

So people who don’t like tart flavors, are watching their fat or calorie intake, or want to keep the soup brothy may want to use sour cream sparingly or avoid it.

Tips for Using Sour Cream in Soup

Here are some tips to use sour cream successfully in soup recipes:

• Add it at the end – Stir in sour cream right before serving so it doesn’t curdle when heated.
• Temper it first – You can add a bit of hot soup liquid to the sour cream first to gently warm it up before mixing it in.
• Use full fat – Low fat or nonfat sour cream may curdle more easily than full-fat varieties.
• Mix it in gently – Fold sour cream in gently rather than whisking vigorously to prevent separating.
• Start with less – Add just a tablespoon or two at first, taste, and add more sour cream as desired.
• Balance the flavors – Pair sour cream with ingredients like onions, mushrooms, or tomatoes to balance the tang.

Following these tips will help you successfully add just the right creamy tang to your favorite soups.

What Soups Pair Well with Sour Cream?

Rich, hearty soups tend to complement sour cream best. Some examples of soups that are delicious with a dollop of sour cream include:

• Potato soup
• Broccoli cheese soup
• Cauliflower soup
• Mushroom soup
• Cream of chicken soup
• Cream of tomato soup
• Corn and bacon chowder
• Loaded baked potato soup
• Creamy tomato basil soup
• Cream of asparagus soup

The savory flavors and creamy textures of these soups pair wonderfully with the cool tang of sour cream. It adds just the right finishing touch.

Recipes with Sour Cream

Here are some delicious soup recipes that use sour cream:

Broccoli Cheddar Soup with Sour Cream

Ingredients:

• 2 tbsp butter
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 cup flour
• 4 cups chicken or vegetable broth
• 2 cups milk
• 1 lb broccoli florets, chopped
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat. Add onion, carrots and celery. Cook 5 minutes until softened.
2. Stir in flour and cook 2 minutes.
3. Gradually whisk in broth and milk. Bring to a simmer.
4. Add broccoli and cook 5 minutes until tender.
5. Remove from heat. Stir in cheddar cheese until melted. Season with salt and pepper.
6. Fold in sour cream. Ladle into bowls and serve.

Loaded Baked Potato Soup

Ingredients:

• 4 russet potatoes, peeled and diced
• 4 slices bacon, cooked and crumbled
• 1 onion, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1/4 cup flour
• 2 cups milk
• 1/2 cup sour cream
• 1/4 cup green onions, sliced
• 2 cups cheddar cheese, shredded
• Salt and pepper to taste

Instructions:

1. In a pot, cover potatoes with salted water. Boil 15 minutes until tender. Drain and set aside.
2. In the same pot, cook bacon, onion and celery 5 minutes.
3. Whisk in flour, then gradually stir in broth and milk. Simmer 10 minutes.
4. Mash in potatoes to break them up slightly. Remove from heat.
5. Stir in sour cream, green onions, cheddar cheese and bacon. Season with salt and pepper.

FAQs

Is sour cream a good substitute for cream in soup?

Yes, sour cream can be an excellent substitute for heavy cream in many soup recipes. It provides the same rich texture and body while also adding a pleasant tangy flavor. Just use the same amount called for of heavy cream. Because sour cream is already thickened, you likely won’t need to use a roux or cornstarch slurry to thicken the soup further.

Can you put sour cream in soup when cooking?

It’s best not to add sour cream while the soup is cooking over heat. High, prolonged heat can cause sour cream to curdle and separate. For the best results, remove the pot from heat, temper the sour cream with a bit of hot soup, and gently stir it in just before serving.

Does sour cream go bad in soup?

Sour cream itself won’t necessarily go bad in soup, but it can cause the soup to spoil more quickly. Sour cream is a dairy product so it can go bad itself within 7-10 days. When mixed into soup, the higher moisture content and neutral pH provide ideal conditions for bacterial growth. To be safe, the soup should be consumed within 3-4 days and stored carefully in the fridge.

What is a good substitute for sour cream in soup recipes?

Some good alternative ingredients to use instead of sour cream are:

• Plain Greek yogurt
• Creme fraiche
• Full fat coconut milk
• Silken tofu
• Cashew cream
• Pureed cauliflower

While they won’t replicate the exact tangy flavor of sour cream, these can provide a similar creamy richness and texture in soup recipes calling for sour cream.

Conclusion

Sour cream can add a delicious creamy tang to many soup recipes. It works best stirred in just before serving rich, hearty soups like chowders and potato soup. Just go easy on it for clear broths or if wanting to limit fat and calories. Add it gently at the end to prevent curdling. With some adapted cooking methods and well-matched ingredients, sour cream can be a tasty addition to spice up your favorite homemade soups.