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Dairy-Free Condensed “Cream” Soup Alternative

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.

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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