Condensed Cream of Soup Substitute Recipe - Food.com (2024)

FAQs

What is a good substitute for cream of chicken soup? ›

What's the Difference Between Condensed Soup and Regular Soup? Condensed soup is essentially soup boiled down to a thick stock, with most of the volume of water removed. If you took a can of regular soup and boiled it down to half the volume, you'd get the same thickness as condensed soup.

Yes, using cream of chicken soup as a substitute for both chicken broth and heavy cream in a soup recipe can work, but it will alter the flavor and texture of the soup.

Can you substitute sour cream for cream of chicken soup? If you're short on time and you don't have a can of cream of chicken soup, sour cream works just fine! It won't have a chicken-forward flavor, but one cup of sour cream creates the same texture and body as a can of cream of chicken soup.

What's the difference between "condensed onion soup", and "cream of onion soup"? Variety aside, a condensed soup requires a liquid — water, broth, milk — to reconstitute, that is, thin out. Any soup sold as “cream of” is ready, out of the container, to eat (heated, if you like) or use in a recipe.

But now the famous red and white cans of Campbell's Condensed Soup are to disappear from supermarket shelves across Britain. By the end of December all Campbell's cans will have vanished, to be replaced by ones with new labels bearing the message: 'Soon to be Batchelors. '

In the late 1800s soups were inexpensive to make but very expensive to ship. Dorrance realized that if he could remove soup's heaviest ingredient―water―he could create a formula for condensed soup and slash the price of soup from 30 to 10 cents per can.

Originally Answered: What is a good substitute for cream of mushroom in green bean casserole? Make a thick milk gravy using roux and salt and pepper. To that add 8 Oz sliced fresh mushrooms that have been gently sautéed in butter until tender. Use this in place of canned soup.

What is a dairy substitute for cream soup? ›

Coconut milk is a popular substitute for heavy cream in many soups, stews, and curries. Its consistency is similar to that of heavy cream or milk and can be added to recipes in a similar fashion.

Cream Soup Substitution Idea One:

Add sour cream instead. If a recipe calls for one 10 ounce can of cream of ________ soup, you can use one cup of sour cream instead.

If you have butter and milk (whole milk or even half-and-half work best), you can make your own heavy cream substitute. To make 1 cup of heavy cream, melt 1/4 cup of butter and slowly whisk in 3/4 cup milk. This works for most baking or cooking recipes that require heavy cream, but it will not whisk into stiff peaks.

You can make a stand-in for the heavy cream called for in a recipe where it will be mixed with other ingredients. Melt 1/4 cup unsalted butter in a large glass bowl and gradually whisk in 3/4 cup whole milk or half and half. You'll end up with 1 cup of a cream substitute.

Water makes a more than acceptable replacement for chicken stock in most soups, stews and sauces. Vegetable stock and Salted butter and water are also a good replacement for chicken stock. In a jar, “Better Than Bouillon” is the best.

I use chicken broth for the cream of chicken soup substitute. To make a heartier soup, like the cream of mushroom, I use beef broth. Sometimes I like to add in a little shredded chicken, sliced mushrooms, celery, etc. Use your imagination.

If you're looking for a healthier alternative to cream of chicken soup, Greek yogurt is your best friend. Its thick and tangy consistency makes it an excellent substitute in many dishes.

Cream and milk can be used as substitutes in soup recipes, but it will affect the texture and flavor of the soup. Milk is a thinner liquid than cream and is generally used to add a creamy texture to soups without the added fat content. It will also give a slightly tangy flavor to the soup.