Description
This Homemade Condensed Cream Soup recipe provides a quick and easy base for creamy soups and sauces, made with simple ingredients like butter, flour, milk, and broth. It can be used in a variety of dishes as a delicious, preservative-free alternative to canned soup.
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 to prepare the base for the roux.
- Make Roux: Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown, which helps remove the raw flour taste and thickens the soup.
- Add Liquids: Gradually whisk in the milk and chicken or vegetable broth, stirring constantly to ensure a smooth consistency with no lumps.
- Thicken Soup: Cook the mixture for 5-7 minutes over medium heat, stirring occasionally until the soup thickens to your desired consistency.
- Season: Stir in the salt, black pepper, and garlic powder, adjusting seasonings to taste.
- Store or Use: Use the soup immediately in recipes or store it in an airtight container in the refrigerator for up to 5 days.
Notes
- This homemade condensed cream soup can be used as a base for casseroles, gravies, and creamy sauces.
- You can substitute milk with a plant-based milk to make it dairy-free, but consistency and flavor may vary.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Be sure to stir continuously when adding liquid to avoid lumps in the soup.
- Store leftovers in an airtight container and reheat gently to prevent curdling.
