Description
This homemade condensed cream soup is a versatile and creamy base perfect for various dishes. Made with simple ingredients like butter, flour, milk, and broth, it delivers rich flavor without any preservatives or additives found in canned versions. Quick to prepare in just 15 minutes, this soup can be used immediately or stored for later use.
Ingredients
Scale
Base Ingredients
- 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 to prepare the base for the roux.
- Add Flour: Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown, developing a nutty flavor without burning.
- Incorporate Liquids: Gradually whisk in the milk and chicken or vegetable broth, stirring constantly to prevent lumps and achieve a smooth mixture.
- Thicken Soup: Cook the mixture for 5-7 minutes, stirring frequently, until it thickens to your desired creamy consistency.
- Season: Stir in the salt, black pepper, and garlic powder. Taste and adjust the seasonings to your preference.
- Use or Store: Use the soup immediately in recipes that call for condensed cream soup or store it in an airtight container in the refrigerator for up to five days.
Notes
- You can substitute vegetable broth for chicken broth to keep the recipe vegetarian.
- Ensure constant stirring while adding liquids to avoid lumps.
- Use whole milk for a richer texture; low-fat milk will yield a thinner soup.
- This homemade version has no preservatives and tastes fresher than canned condensed soups.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for longer storage.
