Dairy-Free Condensed “Cream” Soup Alternative

paula

9 years ago

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. 🙂

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:

Melt fat or heat oil in heavy bottomed pot over medium heat.
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.
Gradually add milk, stirring constantly.
Add seasoning salt.
Bring to a boil.
Reduce heat and add flavorings.
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.

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.