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Dairy-Free Condensed “Cream” Soup Alternative

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Some of those classic casseroles that call for canned condensed cream soups have been absent from my table for years. The primary reason is my milk-allergic family members (primarily my husband who loves those classic casseroles and has a difficult time not eating them when they are available).   Another reason is my attempt to limit my use of highly processed, sodium-laden foods, like canned soups.

I was finally inspired by a dairy-rich homemade condensed soup recipe in one of my collection cookbooks to try to make a dairy-free condensed “cream” soup alternative. It turned out great! It was so easy that I am embarrassed that I never thought to try it before.

It can also be easily made for a vegan diet by using a vegan fat like an oil or even  Earth Balance Buttery Stick.

The basis of this condensed soup is essentially a thick bechamel or white sauce. Virtually any cream soup flavor can easily be made from it.

Warning: The end product is not pretty though, but neither is a can of condensed cream soup. 🙂

condensed soup substitute

This recipe makes the equivalent to a 10 3/4 oz. can of condensed soup.

 

Recipe: Dairy-Free Condensed Soup Alternative

Ingredients:

  • Basic:
  • 3 Tbsp.  fat  like oil, butter alternative (ie. Earth Balance), lard (or even  unsalted butter if not going for dairy-free)
  • 3 Tbsp. flour
  • 1 c. plain almond milk*
  • 1/4 – 1/2 tsp. seasoning salt, to taste

Instructions:

  1. Melt fat or heat oil  in heavy bottomed pot over medium heat.
  2. Whisk in flour and cook for 2 to 3 minutes until raw flour smell is gone and a slightly nutty aroma has replaced it. It should still be light in color.
  3. Gradually add milk, stirring constantly.
  4. Add seasoning salt.
  5. Bring to a boil.
  6. Reduce heat and add flavorings.
  7. Can be made up to a couple of days in advance and stored in the refrigerator until ready to use. Be sure to put plastic wrap or wax paper touching the surface to prevent a film from forming.

 * Soy or regular milk  can be used instead

For Cream of Mushroom:
Cook 1/2 c. sliced mushrooms in a dry skillet until they have released their moisture. Add salt to taste. Finely dice or puree the cooked mushrooms. Add to the basic recipe after it reaches a boil. You can also add a commercial mushroom base (ie. Better Than Bullion) instead. Beef or vegetable base may be added to the cooked mushrooms for additional flavoring, if desired.

Cream of Celery:
Saute 1 – 2 thinly sliced stalks of celery in butter or boil it until tender. Add to basic recipe after it comes to a boil along with some vegetable base (homemade or commercial, like Better than Bullion).

Cream of Chicken:
Add chicken base (homemade or commercial) to the basic recipe after it comes to a boil. Add 1/4 to 1/2 cup of shredded cooked chicken, if desired.

And many more variety can be made.

Copyright © 2014.
Recipe by Paula, A Simple Home Cook.

You can make other meat, seafood, and vegetable condensed cream soup alternatives by making or purchasing various bases and/or mincing/pureeing vegetables. A base is just a stock that has been dramatically reduced by cooking for a relatively long time. It should coat the back of a spoon before it is concentrated enough to be considered a base.  It can be stored for long term use in the freezer….ice cube or silicon trays with small cubes make great frozen small portions.   It only takes a little base for a lot of flavor.

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