Description
This Homemade Condensed Cream Soup is a quick and versatile base for many recipes, offering a rich and creamy texture with simple pantry ingredients. Made from scratch using butter, flour, milk, and broth, it avoids preservatives and excess sodium found in canned soups, making it a healthier and customizable option for your cooking needs.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup chicken broth (or vegetable broth)
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Melt Butter: In a saucepan, melt the butter over medium heat. This creates the base fat needed for the roux and prevents burning later.
- Make Roux: Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown. This step cooks out the raw flour taste and thickens the soup.
- Add Liquids: Gradually whisk in the milk and chicken or vegetable broth while stirring constantly to ensure a smooth and lump-free mixture.
- Cook Soup: Continue cooking the mixture for 5-7 minutes, stirring occasionally until the soup has thickened to your desired consistency.
- Season: Stir in the salt, black pepper, and garlic powder. Taste and adjust seasoning as needed to suit your preference.
- Use or Store: Use the condensed soup immediately in your favorite recipes as a creamy base or store it in an airtight container in the refrigerator for up to 5 days.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If a thicker soup is desired, continue cooking a bit longer while stirring.
- This condensed soup can be used as a substitute for canned cream soups in casseroles and sauces.
- Storage: Keep refrigerated in a sealed container and consume within 5 days.
- Reheat gently over low heat, stirring frequently to prevent scorching.
