If you’ve ever marveled at those creamy, velvety dishes built on that classic base, then you’re going to fall head over heels for this Homemade Condensed Cream Soup Recipe. It’s the perfect secret weapon that turns everyday meals into comforting masterpieces, whether you’re crafting a quick casserole or dreaming up a luscious pot pie. This version is delightfully simple, made from scratch with basic pantry staples, and packed with fresh flavor that commercial cans just can’t match. Once you try it, you’ll wonder how you ever cooked without it!
Ingredients You’ll Need
Believe it or not, this recipe depends on a handful of humble ingredients that come together to create something truly magical. Each item plays a role—adding richness, thickening power, or just that perfect hint of savory depth to your homemade condensed cream soup.
- Butter: This is your base for flavor and helps create a smooth roux with the flour.
- Flour: The thickening agent that transforms milk and broth into creamy goodness.
- Milk: Adds creaminess and body without being overly heavy.
- Chicken broth (or vegetable broth): Boosts savoriness and balances the creaminess with a subtle depth.
- Salt: Essential for bringing out all the flavors in the soup base.
- Black pepper: Gives a gentle kick and warmth.
- Garlic powder: Adds a subtle aromatic touch that complements the creaminess perfectly.
How to Make Homemade Condensed Cream Soup Recipe
Step 1: Melt the Butter
Start by melting the butter gently in a saucepan over medium heat. This melt not only introduces a silky richness but also prepares the base for your roux, which is critical to achieving that smooth, creamy texture.
Step 2: Create the Roux
Next, whisk in the flour to the melted butter. Keep stirring and cooking for about 1 to 2 minutes until it turns golden brown. This step is key—it cooks out the raw flour taste and develops a nutty flavor that forms the backbone of your soup.
Step 3: Add Liquids Gradually
Now for the magic. Slowly whisk in the milk followed by your choice of chicken or vegetable broth. Pour it in gradually while stirring constantly to avoid lumps and make the mixture perfectly smooth.
Step 4: Thicken to Perfection
Continue cooking and stirring the mixture for 5 to 7 minutes. Patience here will reward you with a thick, luscious consistency. The longer it cooks, the thicker it gets, so tailor it to how you want to use it.
Step 5: Season and Final Touches
Finish by stirring in the salt, black pepper, and garlic powder. Give it a taste and adjust the seasoning as you please. This final step lets you personalize the flavor just right to complement whatever dish you’re preparing.
Step 6: Use or Store
You can immediately dive in and use your homemade condensed cream soup in your recipes. Alternatively, store it in an airtight container in the refrigerator for up to five days—ready anytime you want to add that creamy touch to your meals.
How to Serve Homemade Condensed Cream Soup Recipe
Garnishes
Enhance your dishes with simple garnishes like freshly chopped parsley, a sprinkle of grated Parmesan, or a pinch of smoked paprika. These little enhancements bring color and a burst of fresh flavor that makes your dish pop beautifully.
Side Dishes
This soup base pairs wonderfully with hearty sides like garlic bread, roasted vegetables, or even a crisp green salad. These accompaniments provide contrast, balancing creaminess with crunch or freshness for a well-rounded meal.
Creative Ways to Present
Try swirling your homemade condensed cream soup into mashed potatoes or use it as a creamy sauce drizzle over steamed greens. It can elevate casseroles and skillet dishes or become the secret star in your creamy pasta sauces. The possibilities are endless when you make it from scratch!
Make Ahead and Storage
Storing Leftovers
Keep any leftover soup in a sealed container in your fridge. It stays fresh and ready to brighten another meal for up to five days, making it a practical and delicious shortcut for busy weeknights.
Freezing
If you want to stock up, this homemade condensed cream soup freezes beautifully. Portion it into freezer-safe containers or bags, and keep it frozen for up to three months. Thaw in the fridge overnight when you’re ready to use it.
Reheating
Reheat gently over medium-low heat, stirring regularly to maintain that silky texture. If the soup thickens too much upon reheating, just add a splash of milk or broth to loosen it back up to perfect creaminess.
FAQs
Can I use non-dairy milk for this recipe?
Absolutely! Unsweetened almond, oat, or soy milk work well to keep this dairy-free, though it may slightly affect the richness. Just ensure the milk is unflavored and unsweetened for best results.
Can I make this soup without flour?
Flour is essential here as a thickening agent, but if you want a gluten-free option, try substituting with cornstarch or a gluten-free flour blend. Adjust the quantity since these thickeners behave differently.
How long does this homemade condensed cream soup last in the fridge?
Stored in an airtight container, it remains fresh for up to five days. Make sure to keep it chilled and avoid cross-contamination for the best shelf life.
Is it possible to add more flavor variations?
Definitely! Experiment with herbs like thyme or rosemary, or add a splash of white wine. A touch of cheese can also bring a rich twist. The Homemade Condensed Cream Soup Recipe is a fantastic base for creativity.
Can I double or triple this recipe?
Yes, this recipe scales up easily. Just maintain the ratios and cook times. Larger amounts might need a bigger saucepan, but the process remains exactly the same.
Final Thoughts
I hope you have as much fun making and using this Homemade Condensed Cream Soup Recipe as I do. It’s a game changer in the kitchen, transforming simple dishes into comforting, hearty favorites. Give it a try—you’ll find it quickly becomes your go-to secret for creamy, comforting meals that make everyone smile.
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Homemade Condensed Cream Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 cup (serves 1)
- Category: Sauce/Base
- Method: Stovetop
- Cuisine: American
Description
This Homemade Condensed Cream Soup is a quick and easy base for a variety of recipes, made with simple pantry staples like butter, flour, milk, and broth. Perfect for creating creamy casseroles, sauces, or gravies without the need for canned soups, it thickens beautifully on the stovetop and can be customized with your favorite seasonings.
Ingredients
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup chicken broth (or vegetable broth)
- 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 until fully liquefied and hot.
- Create Roux: Whisk in the flour and continue cooking for 1 to 2 minutes, stirring constantly until the mixture turns a golden brown color, which develops flavor and eliminates the raw flour taste.
- Add Liquids Gradually: Slowly whisk in the milk and chicken or vegetable broth, stirring continuously to ensure a smooth, lump-free mixture.
- Thicken Soup: Cook the mixture for 5 to 7 minutes while stirring occasionally until the soup thickens to your preferred consistency, forming a creamy condensed base.
- Season: Stir in the salt, black pepper, and garlic powder. Taste and adjust the seasonings as needed to suit your preference.
- Use or Store: Use this homemade condensed cream soup immediately in your favorite recipes or pour it into an airtight container and refrigerate for up to 5 days.
Notes
- Use vegetable broth for a vegetarian version.
- Ensure constant stirring when adding liquids to avoid lumps.
- The roux must be cooked enough to remove the raw flour taste but not burnt.
- Adjust thickness by cooking a little longer or adding more milk if too thick.
- This recipe yields approximately one cup of condensed cream soup, ideal for single-serving casseroles or small dishes.
