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)
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
Nutrition
- Serving Size: ⅓ cup
- Calories: 150
- Sugar: 3g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
