Cream Soup Questions

In my quest to cook healthier I am trying to find a substitute for cream of chicken and cream of mushroom soup. I am having two problems. First, most of the meals that I use cream soups in are my quick and easy meals. They are ones that I can put together on a busy day when I do not have much time to prepare dinner. So, I do not want to have to spend the extra time cooking up a white sauce over the stove. I want something I can make ahead and have ready in the freezer for the days I need it. I am having trouble with getting the texture right when it is frozen.

The other problem I am having it taste. I know the stuff in the can does not taste the best but it works in recipes. The few cream soup/white sauce recipes I have tried, have really altered the results of the recipes I have used them in.

What recipes have you tried? If you make your own cream soups do you make it each time you need it or make it ahead? What suggestions or tips do you have?

For more kitchen tips see Tammy’s Recipes.

Lynn's Kitchen Adventures

Comments

  1. I almost always just subsitute real, heavy whipping cream for cream soups in recipes. Sometimes I add kreme frache (homemade sour cream) for a zip. And quite a bit of sea salt for more flavor. That works well for me, but might not quite be what you’re looking for.

  2. I make the cream soup everytime I need it. My friend has a recipe that I use with variations. My hubby and kids haven’t said anything about a difference. 😀

    http://www.recipezaar.com/278160

    I don’t know if it would freeze well as I haven’t tried.

  3. Laura, I guess I never thought to add real cream instead. I may try that. Thanks.

  4. I’m glad you asked this question Lynn. I too use cream soups in a few recipes and they are the quick make casserole types that aren’t entirely bad for you but as we continue to eat healthier it would be nice to know. My youngest though does love cream of chicken soup for lunches.

    Let me know what ends up working for you.

  5. Cream obviously tastes better than canned soup, but it’s considerably less healthy. Good for ulcers, not so good for most other things. One thing I’ve successfully used in recipes that might otherwise call for a cream soup is to use fat free evaporated milk instead – I thicken it with corn starch. But I haven’t tried it in casseroles or anything like that – mostly in chowders and soups where I want it to be creamy but I don’t want the canned soup flavor. I think depending on the casserole, it would probably work for some things. I have a turkey and dressing casserole that I make with a turkey tenderloin and pepperidge farm stuffing mix and cream of chicken soup, but that could probably be modified to use evaporated milk instead.

  6. Thanks for the tips Melissa. Evaporated Milk is something I usually have on hand, at least more often then cream. I will have to try that.

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