Condensed Cream Soup Substitute

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So many recipes call for a can of condensed cream of whatever soup. If you don’t have a can of soup on hand or you want a healthier alternative this Condensed Cream Soup Substitute can be used in any recipe that calls for a can of condensed cream soup.

Make a light roux by cooking equal amounts of butter and flour together. A light roux is cooked for just enough time to eliminate the raw taste of the flour, but not long enough that the roux starts to brown, about 3 to 5 minutes. Then you add the liquids to create a smooth sauce.

This recipe makes the equivalent amount to one can of store-bought condensed can of cream of whatever soup. It will be quite thick as it is a substitute for condensed soup, not prepared soup. To prepare as a soup double the amount of broth and milk.

Variations

This recipe can be adapted to make Cream of Mushroom, Cream of Chicken, Cream of Celery, or Cream of Broccoli soup. For cream of mushroom soup just add a 1/4 cup finely chopped mushroom to the recipe. To make cream of chicken soup add 1/4 cup cooked chicken and a teaspoon of poultry seasoning to the recipe. For cream of celery add a 1/4 cup of finely chopped celery and 1 Tablespoon of finely chopped onion to the recipe. To make cream of broccoli soup add 1/4 cup of finely chopped broccoli and 1 Tablespoon of finely chopped onion. Add any of these additions to the butter during the 1st step. Cook the vegetables until they are tender before adding the remaining ingredients.

Prepared Condensed Cream Soup Substitute can be refrigerated for 3-4 days or frozen and stored in the freezer for up to 3 months.

Condensed Cream Soup Substitute

Course: Main Course
Servings: 1 can
Calories: 468kcal

Ingredients

  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 1-2 cloves garlic, minced optional
  • ½ cup broth (chicken, beef, or vegetable)
  • ½ cup milk
  • salt and pepper to taste

Instructions

  • Melt garlic and butter in a saucepan over medium-low heat.
  • Stir in flour. Continue stirring until smooth and bubbly, around 3-5 minutes.
  • Slowly stir in the broth and then the milk. Stirring continuously to keep it smooth. Cook, stirring constantly until it thickens and bubbles.
  • Season to your liking and use in any recipe that calls for Cream of Soup.

Nutrition

Serving: 1(10.5 oz. can equivelent) | Calories: 468kcal | Carbohydrates: 26g | Protein: 7g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 823mg | Potassium: 207mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1498IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 1mg


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