Cream Soup Substitute
In the hustle and bustle of everyday cooking, we often reach for quick solutions to simplify our meals. One such trusty standby is the ‘cream of whatever’ soup, a staple in many a creamy casserole. However, if you’re someone who prefers to know exactly what’s going into your food, you’re not alone. Our Cream Soup Substitute recipe is here to save the day, offering you a homemade alternative that’s just as creamy but without the preservatives and excess sodium often found in canned versions.
Not only is this substitute quick and easy to whip up, but you can also make a large batch and freeze it in portions. This way, you’ll always have it ready to go whenever you’re in the mood for a comforting casserole. Let’s dive into how you can make this simple, yet versatile kitchen staple.
Why You’ll Love This Recipe
- Customizable: Adjust the flavors to suit your dish.
- Healthier: Control the amount of salt, fat, and other ingredients.
- Convenient: Make ahead and freeze for later use.
Kitchen Equipment You’ll Need
- Small saucepan
- Whisk
- Measuring cups and spoons
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-step Instructions
- In a small saucepan, melt butter over medium-low heat. Whisk in flour and let it cook for 1-2 minutes, stirring frequently to avoid burning.
- Gradually stir in chicken broth, then milk, whisking constantly to ensure a smooth mixture. Continue to cook until the mixture is bubbly and has thickened to your liking.
- Season with salt and pepper. For a cream of celery soup variation, replace the salt with 1 teaspoon of celery salt.
Tips for Success
- Use low heat to prevent the butter from burning when making the roux.
- Whisk constantly when adding liquids to prevent lumps from forming.
- Taste and adjust seasonings according to your preference.
Additional Tips and Variations
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Add herbs like thyme or parsley for extra flavor.
- Try using almond milk for a dairy-free option.
Nutritional Highlights (Per Serving)
- Calories: Approximately 120
- Fat: 9g
- Carbohydrates: 8g
- Protein: 2g
- Sodium: 400mg
Frequently Asked Questions (FAQ)
Can I freeze this cream soup substitute? Yes, you can freeze it in portions for up to 3 months. Thaw in the refrigerator before using.
How long will it keep in the refrigerator? It will stay fresh for about 3-4 days in an airtight container.
Can I use this in place of any cream soup? Absolutely, it’s a versatile base for any cream-based soup substitute.
Conclusion
We hope you enjoy making and using this Cream Soup Substitute as much as we do. It’s a fantastic way to keep your dishes wholesome and deliciously creamy. We’d love to hear how it turned out for you, so feel free to share your experiences and any variations you tried. Happy cooking!
