Condensed Cream of Chicken Soup.
I don’t know about you, but when I was growing up, those little cans of condensed soups were used as a base ingredient in nearly everything: pot pies, hot dishes, soups, casseroles, and comfort foods galore.
I’m not sure if this is just a midwest thing, or if the popularity level is the same nationwide, but I swear at least a third of the food that I ate during my childhood had a cream of something or other in it.
Now, as a vegan of almost 4 years, I’ve tried many a vegan cream based soups claiming they are to be used in the same fashion.
Countless recipes tested, not to mention all of the products I’ve purchased from the store. Everything from cream of cauliflower and cashews, to almond and coconut milk bases, I’ve tried them all.
Some are useful and taste good in their own right, but I’ve never had one that authentically hit the mark for me and could be used as universally. Either the texture wasn’t quite right, the flavor was lacking, or something was just “off” for my taste.
I’ve been working on this recipe for a while now and am excited to share it with you.
So far, with every application I’ve tested, this tastes and performs like the non-vegan counterpart. I believe I’ve finally tweaked it to the point that there is little to no discernible difference between this and the real thing.
Rich & Creamy,
This Vegan Cream of Chicken Soup is going to be a game changer.
Honestly, try this out in any type of recipe that calls for a can of condensed cream soup and let me know the results!
I hope you enjoy it!
Vegan Cream of Chicken Soup (Condensed)
- 4 Tbsp Vegan Butter Country Crock Plant Butter and Earth Balance Work Great
- 1/3-1/2 Cup All Purpose Flour
- 1/2 Tsp Salt
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1/4 Tsp Black Pepper
- 1/4 Tsp Thyme
- 1/8 Tsp Celery Seed
- 1 Cup Unsweetened Soy Milk
- 1 1/2 Cup Vegan Chicken Broth I use Better Than Bouillon
- Heat a small saucepan over medium-high heat and add vegan butter. Once butter has melted, add in your flour, stirring until no dry flour is left. Mixture should look like a thick paste. Let cook for 2-3 minutes.
- Add all seasonings to pan and stir to combine. Next, gradually pour in your broth, in small increments, while whisking, to ensure you won’t have lumps in your sauce. Once the mixture is completely smooth, pour in milk and whisk until combined. Let mixture simmer until thickened, this should only take another minute or two.
- Either use immediately in a recipe, or transfer to an airtight container and store in the fridge or freezer.