Homemade, Easy Condensed Cream of Soup Recipe (2024)

FAQs

How do they make condensed soup? ›

Condensed soup is made by mixing all the ingredients together and simmering it until a thick stock is formed. Once the thick stock has been created, it is then mixed with thickeners and some final flavourings to make sure it tastes as good as it looks! It's then packaged into cans and sent off to stores.

A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base.

Go green: Add some spinach or chopped kale or pesto. Get zesty: A squirt of lemon juice or zest could brighten up an otherwise flat soup. Starchy things: Homemade croutons, crushed tortilla chips, or oyster crackers. Clean out the fridge: got cooked beans or rice, a dollop of sour cream, or a splash of heavy cream?

Just add the appropriate amount of water, then simmer and serve for a deliciously filling soup in an instant. For a creamier result, combine half portions of milk and water.

Most canned soups are condensed and require the addition of water when you prepare them. If you add more water than is recommended, you'll decrease the amount of sodium per serving. If adding water dilutes too much of the flavor, add a low-sodium broth instead.

Substitutes for heavy cream can include options like a soy milk-olive oil combo, evaporated milk, and coconut cream, among others. Heavy cream features in a wide variety of recipes, including soups, sauces, homemade butter, ice cream, and sour cream.

Milk + cornstarch

To replace one cup of heavy cream, mix 2 tablespoons cornstarch into 1 cup milk, whisking well to break up any clumps. Cornstarch requires heat to thicken, so add the slurry to soups and sauces and simmer for at least 1 minute to activate the cornstarch.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Why is Campbell's soup condensed? ›

John T. Dorrance invented the process of condensing soup, leading to smaller packaging and lower prices. His invention created Campbell's iconic product and made soup more affordable for families while preserving the quality of the ingredients.

To prepare condensed soup and make a bowl of actual soup, you typically mix one can of condensed soup with one can of water or milk, depending on how creamy you want your soup. Mix the water and soup together in a pot and warm over low heat, stirring often.

Condensed soup is much thicker and concentrated, often used as a base in recipes to add flavor and creaminess. To use it, you typically dilute it with water, milk, or broth. In contrast, regular soup is ready to eat as is, with a thinner consistency.

The general method is to take a certain amount of the chicken meat and boil it with water for a considerable length of time, sometimes with added spices and other flavouring ingredients. After the chicken meat is thoroughly extracted, the soup is strained off and filled into cans hot.

Most Campbell's soup varieties are quite high in sodium, though certain varieties do supply good amounts of key vitamins and minerals.