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
Scale
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.
