If you’ve ever found yourself in the middle of a recipe calling for a can of soup, but you’d rather take the homemade route, you’re about to fall in love. Homemade Condensed Cream Soup delivers everything we crave from the classic pantry staple: rich, creamy texture; customizable seasoning; and none of the mystery additives. With just a handful of real ingredients and a few minutes, this recipe transforms everyday cooking, whether you’re simmering soup or making that favorite casserole extra luscious.
Ingredients You’ll Need
The magic of Homemade Condensed Cream Soup lies in its simplicity. Every ingredient has a purpose, from building that signature creamy base to popping up the flavors. Gather these kitchen basics and taste the homemade difference in every spoonful.
- Unsalted butter: Adds richness and a satisfying, velvety mouthfeel to your soup base.
- All-purpose flour: Thickens the mixture to achieve that classic condensed consistency.
- Chicken or vegetable broth: Lends depth and savory flavor—choose as you like for either a meatless or classic touch.
- Whole milk: Rounds out the soup with creamy texture and a subtle sweetness.
- Onion powder: Provides a gentle background flavor without overpowering the soup.
- Garlic powder: Adds warmth and an inviting aroma that makes any dish feel homey.
- Salt: Pulls all the flavors together for a well-balanced, savory taste.
- Black pepper: Gives the finished soup just the right amount of pep.
How to Make Homemade Condensed Cream Soup
Step 1: Melt the Butter
Begin with a small saucepan set over medium heat. Drop in the butter and let it melt completely. You’re laying the flavor foundation for your Homemade Condensed Cream Soup right here, so give the butter a gentle swirl while it melts, filling your kitchen with those first hints of comfort.
Step 2: Make the Roux
Once the butter is fully melted and gently foaming, sprinkle in the flour. Whisk constantly for 1–2 minutes. You’re looking for a bubbling mixture that stays pale—avoid letting it brown. This quick step thickens your soup and creates that beloved dense, creamy texture in every can of soup you’ve ever loved.
Step 3: Add Broth and Milk
Slowly pour in the broth while continuing to whisk, then follow with the milk. Take it slow to ensure everything blends smoothly—no lumps allowed! Keep whisking until the mixture is uniform, creamy, and already beginning to look like you’ve struck homemade gold.
Step 4: Season the Base
Add the onion powder, garlic powder, salt, and black pepper. Stir to combine and inhale the savory fragrance—this is when the soup transforms from basic to irresistibly aromatic. Taste as you go and adjust the salt and pepper; remember, you can always add, but you can’t take away.
Step 5: Thicken and Finish
Continue cooking and whisking constantly for another 3–5 minutes. Your Homemade Condensed Cream Soup should thicken to that familiar scoopable texture—like what you find in the can, but so much better. Remove from heat, cool slightly, and it’s ready to use in your recipe or store for later.
How to Serve Homemade Condensed Cream Soup
Garnishes
Sprinkle fresh herbs like parsley, chives, or a little extra black pepper right before serving for a burst of color and flavor. If using your soup as a direct soup base, a swirl of cream or a pinch of grated cheese can make each bowl feel special and tailored to your taste.
Side Dishes
A bowl of Homemade Condensed Cream Soup pairs beautifully with crusty bread, flaky biscuits, or even a light green salad. If you’re using it as a casserole ingredient, serve up with roasted veggies or a big, vibrant salad to round out your meal.
Creative Ways to Present
Why stick to tradition? Pour your condensed soup into individual ramekins and bake with a pastry lid for a mini pot pie, or use as a dreamy sauce over steamed vegetables or baked chicken. When you start with a base as good as this, the finishing touches are limited only by your imagination.
Make Ahead and Storage
Storing Leftovers
If you have extra Homemade Condensed Cream Soup, let it cool to room temperature, then transfer to an airtight container. Refrigerate for up to four days; it’ll be ready to stir into weeknight dinners or boost your next batch of comfort food.
Freezing
Homemade Condensed Cream Soup freezes beautifully! Once cooled, pour into freezer-safe containers or zip-top bags, making sure to leave a little space for expansion. Label and store for up to three months. Thaw overnight in the fridge before using.
Reheating
To reheat, gently warm your soup over low heat on the stovetop, stirring frequently. If it’s a bit too thick, simply whisk in a splash of broth or milk to bring it back to that perfect, creamy consistency.
FAQs
Can I make a dairy-free version of Homemade Condensed Cream Soup?
Absolutely! Swap the butter for a plant-based alternative and use your favorite unsweetened non-dairy milk. The result is just as creamy and delicious, plus perfect for those who want to keep things dairy-free.
Does this recipe work as a substitute for canned condensed soups in casseroles?
Yes, that’s one of its superpowers. Just use one batch of Homemade Condensed Cream Soup in place of a standard 10.5-ounce can in any casserole or soup recipe, and enjoy a richer, fresher taste.
Can I customize the flavors?
Definitely! Add a handful of sautéed mushrooms to create homemade cream of mushroom, finely chopped cooked chicken for a cream of chicken version, or even toss in a pinch of your favorite herbs or a dash of hot sauce for extra flair.
Is this recipe gluten-free?
The original recipe uses all-purpose flour, but you can make it gluten-free by substituting a gluten-free all-purpose flour blend. The texture and taste remain fantastic, and it works just as a thickener.
How long does Homemade Condensed Cream Soup last in the fridge?
It keeps well for up to four days in an airtight container. This makes meal prep a breeze—just make extra, store, and enjoy creamy goodness whenever you need it.
Final Thoughts
Once you try Homemade Condensed Cream Soup, you’ll wonder how you ever settled for store-bought. It’s quick, easy, and so versatile—perfect for weeknight dinners or impressing guests at your next gathering. Give it a try and let your favorite recipes shine with homemade flavor!
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Homemade Condensed Cream Soup Recipe
- Total Time: 12 minutes
- Yield: 1 can (about 1 1/4 cups) 1x
- Diet: Non-Vegetarian
Description
Learn how to make your own rich and creamy condensed cream soup at home with this easy recipe. Perfect for using as a base in casseroles or soups, this homemade version is flavorful and versatile.
Ingredients
Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup chicken or vegetable broth
- 1/2 cup whole milk
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until the mixture is bubbling but not browned.
- Slowly whisk in the broth, followed by the milk, continuing to stir until smooth.
- Add the onion powder, garlic powder, salt, and pepper. Continue cooking, whisking constantly, until the mixture thickens to the consistency of condensed soup, about 3–5 minutes.
- Remove from heat and let cool. Use immediately or store in an airtight container in the refrigerator for up to 4 days.
Notes
- This recipe replaces one 10.5-ounce can of condensed cream soup.
- For variations, add sautéed mushrooms for cream of mushroom, or finely chopped cooked chicken for cream of chicken.
- You can double or triple the recipe as needed.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
