Homemade Condensed Cream Soup
A flavorful and wholesome alternative to store-bought condensed cream soup, perfect as a versatile base for various dishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 3 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup milk (whole or 2%)
- Salt, to taste
- Pepper, freshly ground
- Optional herbs (thyme or parsley)
Instructions
- Sauté the butter in a medium saucepan over medium heat. Add the onion and garlic. Sauté until soft and translucent, about 4-5 minutes.
- Stir in the flour, cooking for about 1-2 minutes until it forms a thick paste (roux).
- Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain. Cook until the mixture thickens, approximately 3-4 minutes.
- Slowly pour in the milk while continuously stirring. Cook until the mixture reaches your desired thickness, around 5-7 minutes.
- Add salt and pepper to taste. If using, stir in optional herbs for extra flavor.
- Cool the soup before transferring to an airtight container for storage.
Notes
Store the soup in an airtight container for up to a week in the refrigerator, or freeze for up to three months.