If you’re tired of bland, store-bought soup cans or want full control over every flavorful spoonful in your casseroles, Homemade Condensed Cream Soup is about to become your new favorite kitchen staple. This recipe takes just a handful of common ingredients and turns them into a velvety, richly flavored base that rivals (and easily outshines) the canned versions. It’s creamy, infinitely versatile, and you’ll love how it brings both comfort and sophistication to your family recipes!

Homemade Condensed Cream Soup Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about how delightfully simple the ingredient list is! Each component brings its own special touch to the Homemade Condensed Cream Soup — from silkiness and body to hits of savory flavor. These basics come together to make a soup that’s anything but basic in taste.

Unsalted Butter: The backbone of a classic roux, it adds creamy depth and richness to every bite.
All-Purpose Flour: Whisked with butter to create the perfect thickening base, ensuring that signature condensed texture.
Onion Powder: Gives just the right savory note without the fuss of chopping onions.
Garlic Powder: Lends mellow, aromatic warmth that elevates the soup’s flavor profile.
Salt: Balances the flavors and brings out the natural taste of every ingredient.
Black Pepper: Adds gentle heat and earthiness, harmonizing with the other spices.
Whole Milk: Makes the end result sumptuously creamy; feel free to swap for a plant-based alternative if you like.
Low-Sodium Chicken Broth (or Vegetable Broth): Delivers depth and complexity, and keeps the soup from being bland. Opt for veggie broth for a vegetarian version!

How to Make Homemade Condensed Cream Soup

Step 1: Create the Silky Roux

Start by heating your medium saucepan over medium heat, then add the butter. Once it melts completely, whisk in your flour. You’ll notice the mixture begin to bubble and turn slightly golden after a minute or two — this is your foundation for the luscious Homemade Condensed Cream Soup, providing both flavor and essential thickness.

Step 2: Season the Base

Now, sprinkle in your onion powder, garlic powder, salt, and black pepper. Stir everything together carefully. This is where the magic happens: aromatic spices blend seamlessly into the roux, setting up layers of flavor right from the start.

Step 3: Whisk in the Liquid

Slowly pour in the milk and chicken broth (or vegetable broth for vegetarian goodness), whisking all the while. The key is to go slow and steady to avoid any lumps. Watch as the mixture transforms into a smooth, creamy sauce that’s the very definition of comfort.

Step 4: Thicken to Perfection

Keep the heat on medium and continue whisking gently as the soup thickens, usually about 5 to 7 minutes. You’re aiming for that classic condensed consistency — thicker than a pourable soup, but silky and spreadable. Once you see ribbons form on the surface as you whisk, you’re right on track.

Step 5: Cool and Store or Use

Remove your saucepan from the heat and let the mixture cool slightly. If you’re using it in a casserole or recipe right away, it’s ready to go! Otherwise, transfer the Homemade Condensed Cream Soup to an airtight container for later. You’ve just created an instant staple for busy weeknights or cozy gatherings.

How to Serve Homemade Condensed Cream Soup

Garnishes

When serving this soup all on its own, a simple sprinkle of chopped parsley, a few grinds of fresh black pepper, or some finely minced chives can take your Homemade Condensed Cream Soup over the top. For a touch of decadence, swirl in a spoonful of crème fraîche or a few golden-crisp fried onions right before serving.

Side Dishes

This creamy soup loves the company of crisp, buttery garlic bread or a pile of flaky crackers on the side. It’s also fantastic with a light, vibrant salad — think baby greens tossed in lemony vinaigrette — to balance out all the rich flavors. If you’re serving the soup as a starter, tiny grilled cheese bites or veggie sticks are never out of place!

Creative Ways to Present

Don’t just pour it in a bowl and call it a day! Try serving your Homemade Condensed Cream Soup in small espresso cups for an elegant appetizer. Use it as a pour-over sauce for roasted vegetables or drizzle it on top of baked potatoes for a quick flavor boost. For a family-style meal, ladle the soup into a hollowed-out bread bowl and let everyone dig in.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Homemade Condensed Cream Soup in an airtight container in the fridge. It keeps beautifully for up to four days, so you can whip up casseroles or creamy recipes throughout the week without reaching for a can. Always give it a good stir before using again.

Freezing

For longer storage, this soup is a dream to freeze! Pour cooled portions into freezer-safe containers or zip-top bags (flattened for faster thawing) and freeze for up to three months. Label with the date for easy grab-and-go cooking. Thaw overnight in the fridge before using in recipes.

Reheating

Reheat your Homemade Condensed Cream Soup gently on the stovetop over low heat, stirring occasionally. If it’s a little too thick after chilling or freezing, add a splash of milk or broth to loosen it up. Avoid microwaving on high, as it can cause the dairy to separate.

FAQs

Can I make Homemade Condensed Cream Soup dairy-free?

Absolutely! Substitute the butter with a plant-based alternative and use your favorite unsweetened non-dairy milk. The texture and flavor will still be delicious and every bit as creamy.

What can I use instead of chicken broth for a vegetarian version?

Simply swap in low-sodium vegetable broth for the chicken broth. This keeps the Homemade Condensed Cream Soup entirely vegetarian but just as flavorful and rich.

Will this recipe work as a 1:1 replacement for canned condensed soup?

Yes, it’s designed to match the volume and consistency of a standard 10.5-ounce can! Use it cup-for-cup in casseroles, soups, or any recipe calling for condensed cream soup.

How can I customize the flavor of my Homemade Condensed Cream Soup?

Get creative with spices and mix-ins! Add a pinch of dried thyme, a dash of smoked paprika, or even sautéed mushrooms or celery for extra dimension. This recipe loves a personal touch.

Can I double or triple this recipe?

Definitely! Just scale up the ingredients, making sure to whisk thoroughly as you add the liquids. Extra batches store and freeze beautifully, so you’ll always have some on hand for last-minute meals.

Final Thoughts

Now you know just how easy and satisfying it is to create Homemade Condensed Cream Soup from scratch — and how much better it can make your favorite dishes taste. Give this recipe a try the next time you want the comfort of classic cream soup, but with all the flavor and none of the canned mystery. Your casseroles, gravies, and family meals will thank you!

Homemade Condensed Cream Soup Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 15 minutes
Yield: 1½ cups (equivalent to 1 can) 1x
Diet: Non-Vegetarian

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Description

Learn how to make a delicious homemade condensed cream soup that can be used as a substitute for canned cream soups in various recipes. This creamy and flavorful soup is easy to prepare and perfect for casseroles and other dishes.

Ingredients

Scale

Ingredients:

6 tablespoons unsalted butter
6 tablespoons all-purpose flour
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1½ cups whole milk
½ cup low-sodium chicken broth (or vegetable broth for vegetarian version)

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Instructions

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 to 2 minutes, stirring constantly, until the mixture bubbles and forms a smooth roux.
Add the onion powder, garlic powder, salt, and black pepper. Slowly whisk in the milk and broth, making sure there are no lumps.
Continue whisking until the mixture thickens to a condensed soup consistency, about 5 to 7 minutes. Remove from heat and let cool slightly before using in recipes or storing.

Notes

This recipe yields the equivalent of one 10.5-ounce can of condensed soup.
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Use as a 1:1 substitute in casseroles or other recipes calling for canned cream soups.
For a dairy-free version, use plant-based milk and butter.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Soup
Method: Stovetop
Cuisine: American