Homemade Cream of Condensed Soup

Homemade Cream of Condensed Soup by Deliciously Yum!

In preparation of tomorrow’s blog post I decided to show you exactly how I make my own Cream of Condensed Soup. I stopped using the store-bought kind about two years ago and have not looked back since. It’s a win win in our house on so many levels. My recipe has only 4 ingredients and takes almost no time to make. It is so versatile and can produce any condensed soup you’re in need of celery, chicken, mushroom, tomato and the list goes on and on. We will be using a “can” of condensed cream of chicken soup in tomorrow’s recipe, which is what I made here.

Homemade Cream of Condensed Soup by Deliciously Yum!

You won’t need to keep various cans stocked in your pantry anymore and you’ll definitely be saving some money. I did the math and figured out that the homemade version comes to about 88 cents per can, which is almost half the price of the one you can purchase at the store. Another reason why I make my own condensed soup is that my husband is lactose intolerant which I have mentioned in previous posts. I use almond milk instead of regular milk to produce creamy yet lactose-free dishes for my husband to enjoy. It works like a charm! Feel free to customize the recipe to your dietary needs.

Homemade Cream of Condensed Soup by Deliciously Yum!

Once you cook your condensed soup, it will become pretty thick, but not solid like the stuff in the can. The absence of preservatives and weird thickening ingredients is to blame for that. You really don’t need any of those additives – your dishes will turn out just as lovely without them.

Homemade Cream of Condensed Soup by Deliciously Yum!

The recipe will mostly stay the same for all condensed soups (chicken, mushroom, etc.) with the exception of one swap and addition of one ingredient. It will make more sense once you look at the recipe.

One last thing. My version yields almost the same amount as the average condensed soup can, which is 10.75 ounces. It comes in at just under 9 ounces. I have never noticed a difference. It can easily be doubled as well!

Looking forward to sharing another fabulous recipe tomorrow. It will highlight bacon and couldn’t be more appropriate for a cold winter’s night, ha! Can you guess what it is?

Homemade Cream of Condensed Soup
My recipe for homemade cream of condensed soup is super easy to prepare and tastes just like the store-bought version (without any additives or hard to pronounce ingredients)!
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Ingredients
  1. 3 tablespoons unsalted butter
  2. 3 tablespoons flour
  3. 1/2 cup chicken broth
  4. 1/2 cup regular milk or almond milk
  5. 1 teaspoon garlic salt
  6. 1/4 teaspoon pepper, optional
  7. 1/2 teaspoon dried parsley flakes, optional
Instructions
  1. 1. In a small sauce pan, melt butter and add flour. Whisk until a roux forms, about 1 minute. Add garlic salt and pepper if desired. Slowly whisk in chicken broth and milk. Bring to a simmer and continue cooking until mixture thickens. Add parsley flakes if desired. Remove from heat and use as you would a regular can of condensed soup. Soup can be made ahead of time and stored in the fridge until ready to be used on the same day.
Notes
  1. The recipe above yields one can of Condensed Cream of Chicken Soup. For different kinds of soup, simply swap out chicken broth but keep the rest of the ingredients the same.
  2. Condensed Cream of Mushroom Soup: 1/2 cup chicken or veggie broth plus 1/4 cup sautéed mushrooms (add mushrooms after mixture has thickened)
  3. Condensed Cream of Celery Soup: 1/2 cup veggie broth plus 1/4 cup sautéed chopped celery (add celery after mixture has thickened)
  4. Condensed Cream of Tomato Soup: 1/2 cup tomato juice
Deliciously Yum! http://deliciouslyyum.com/

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Comments

  1. Wow, thanks a bunch! I live in Brazil where you can’t get condensed soups and now will be able to make some of my old favorite recipes!
    Rebecca

  2. Thank you so much! I am allergic to Soy, which they put in EVERYTHING, including cream of chicken soup! I use it a lot to cook for my family, but now I will be able to eat our favorite dishes too!

    • Yes, you’ll be able to enjoy your family’s favorite dishes as much as they do from now on. That’s the reason why I love this recipe so much – you can adapt it to avoid pretty much any allergy or intolerance.

  3. This looks great! Can it be made ahead of time and stored in the fridge? If so how long will it stay “fresh” in the fridge?

    • Thank you! Yes, you can make it ahead of time and store it in the fridge. I usually use it the same day, but I think it should stay fresh for 2 days stored in an airtight container in your fridge.

  4. So happy to see someone cooking from “scratch!” I’ve been making creamed soups with a recipe like this since the 1960’s when I learned to make white sauce in home ec. I used to make it on the stovetop but now I make it in the microwave in a pyrex bowl, same ingredients, same method but with less stirring. I’ve added leftover chicken, turkey, ham, to pour over biscuits. I’ve added shredded cheese to make cheese sauce for mac and cheese or to make broccoli cheese soup. It’s also good for combining leftover veges and meats to make pot pies. This is a great recipe, it’s freezable too. If you can make this stuff you really are cooking!

    • Thank you for your sweet comment and tips! I am glad you’ve been using a similar recipe for that long, which shows how great it is. I love making things from scratch – everything tastes so much better!

  5. Can you use cornstarch in place of the flour to make it gluten free?

    • I have never tried using cornstarch. I don’t think it would work very well. Another option would be to use a gluten-free flour like almond or rice flour, which you can substitute 1:1 with the regular flour in this recipe.

  6. I have been trying to cook with whole, unprocessed foods as much as possible and usually I just avoid recipes with condensed soups in them because of the yucky ingredients. I just used your recipe to make a cream of mushroom soup for beef stroganoff….made it with beef broth and mushrooms sauteed with butter, red wine, and garlic. (It smells amazing in my kitchen right now!). Thanks for posting – I’m excited to use this recipe many more times 🙂

    • I whish I could have been for dinner at your house! Your stroganoff recipe sounds amazing. This is one of my favorite recipes – it has definitely stood the test over time. So happy you’re loving it as well :). Thanks for your comment, Shannon!!

  7. Michelle C says:

    I needed two cans of condensed soup to make slow cooker King Ranch chicken and made one batch of your recipe since I had only one can of soup in my pantry. I agree with the others that this will be a ‘go to’ recipe for me! I love soups but do not like the unnecessary ingredients that only make it shelf stable. I look forward to using this recipe and sharing it often. Thanks!

  8. I am lactose intolerant too. Do you sub the butter for a non dairy option? I’m going to try it tonight with almond milk and earth balance “butter”. I’ll let you know how it goes 🙂

  9. Thanks so much for this great recipe, Kathi! I love that I can control the amount of sodium better by making my own cream soup! I linked this recipe to my blog post for chicken potpie because I always use your recipe when I make it 🙂 Thanks again!

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