Can Free Condensed Soup

Hi, My name is Jennirific and I am a recovering Pinterest Addict. 🙂
Maybe some of you also suffer from countless hours lost to humor, crafts and of course recipes.  Though I love to spark creative ideas in the kitchen by seeing what’s cooking on stovetops across the web, I can’t help but shudder at the vast amounts of “family friendly” dinner ideas that revolve
cream of ______soup.

Stop paying your hard earned grocery dollars on a prettily packaged béchamel sauce. Let’s learn a classic technique and liberate the cupboard from canned soups! You can make a batch up ahead of time and freeze for when life gets hectic or make it fresh and enjoy in your favorite recipes.

The Trifecta of Tastiness!


  • 3 tbsp Butter (real butter, accept no substitutes!)
  • 3 tbsp flour
  • 1/4 tsp salt and pepper
  • 1 cup liquid* see below for flavors


  1. Melt butter in a medium sized saucepan over medium heat.

    How Roux Begins

  2. Add flour and salt and pepper, stirring with a whisk for a few minutes until you get a paste like texture.
  3. Reduce heat to low.
  4. Slowly, a few tablespoons at a time, add the liquid.  A dough like consistancy will emerge.

    Roux after 2 Tbsp of Liquid have been added

  5. Keep adding liquid until all is incorporated and you have a smooth product. 

1 serving equals 1 can of condensed soup.

Now celebrate your victory over cream of whatever soup and enjoy those pinterest recipes!

Straight from the Stovetop, Canless Condensed Soup

*Flavor Notes:

Cream of Chicken:  use 1/2 c Chicken Stock from Scratch and 1/2 c of milk

Cream of Celery: Saute ½ cup chopped celery and 1 tablespoon chopped onion in the melted butter, until vegetables are tender. Then add flour. Use 1 c milk for the liquid.

Cream of Mushroom:  Saute a 3 tbsp of chopped mushrooms with less than a tsp of minced onion(to taste) in butter until tender. Then add flour.  Use 1/2 c of milk and 1/2 c of mushroom stock. (mushrooms stock can be made by simmering mushroom stems and pieces in water OR rehydrating dried mushrooms in water or stock.) Or just use chicken stock.

Cream of Tomato: Use 1 c of Tomato Juice.  Season with celery salt, garlic powder, and onion powder. Add tobasco to taste if desired.


3 responses

  1. This is perfect! I am so glad you posted this recipe. I will never use canned cream of anything. This is especially helpful for those of us who are dairy and glucose intollerant. Those canned soups have both in them. Thank you so much. 🙂

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