Description
This Homemade Condensed Cream Soup is a versatile, easy-to-make base perfect for enhancing a variety of recipes. Made with simple ingredients like butter, flour, milk, and broth, it offers a creamy texture and rich flavor without any preservatives or additives found in canned versions. It cooks quickly and can be used immediately or stored for later use.
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 melted and slightly bubbling but not browned.
- Add Flour: Whisk in the flour and continue cooking for 1-2 minutes, stirring constantly, until the mixture turns a light golden brown to cook out the raw flour taste.
- Incorporate Liquids: Gradually whisk in the milk and chicken or vegetable broth, making sure to stir constantly to avoid lumps and to create a smooth blend.
- Thicken Soup: Cook the mixture for 5-7 minutes over medium heat, stirring occasionally, until the soup thickens to your desired creamy consistency.
- Season: Stir in salt, black pepper, and garlic powder. Taste and adjust seasoning as needed to suit your preference.
- Use or Store: Use the condensed cream soup immediately as a base in your favorite dishes or allow it to cool and store it in an airtight container in the refrigerator for up to 5 days.
Notes
- This condensed cream soup can be used as a substitute for canned cream soups in casseroles, sauces, and other recipes.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Ensure constant stirring when adding liquids to prevent lumps.
- Store cooled soup in an airtight container in the fridge for up to 5 days.
- Adjust thickness by cooking longer for thicker soup or adding extra milk/broth for thinner consistency.
