Vegan Cream of Chicken Soup Base for Casseroles and More

Although not a soup you eat on its own, this 15 minute vegan cream of chicken soup base is luscious and versatile. Store-bought vegan chicken broth, all-purpose flour, almond milk and spices add depth to the rich soup base – perfect for using in those super cozy casserole and soup recipes.

If you’ve ever tried to recreate a casserole recipe vegan-style and gotten stuck on the ingredient “cream of chicken soup” this recipe is for you!

A vegan version is nearly impossible to find in stores; I haven’t seen one in my 10+ years of being vegan and vegetarian! But don’t worry, this version is the perfect 1:1 swap for the original.

Like I mentioned, this isn’t a soup you eat on its own – it’s more of a magical ingredient that elevates the taste and texture of other recipes. Like…

• Vegetable pot pie
• Chicken and rice casserole
• Baby potatoes with cream sauce
• Any creamy soup
• Creamy sauces and gravies

Getting those ratios just right

When I was testing this recipe, I tried a few different liquid combinations before landing on the perfect mix of store-bought vegan chicken broth and almond milk. It gives you that nostalgic flavour you’ll remember from the canned version, but with a fresher, homemade feel.

I also went through a few variations of ways to thicken it but good old all-purpose flour gave me the best texture by far! It thickens the soup quickly, creating that velvety consistency with the authentic thickness of the canned variety.

Vegan Cream of Chicken Soup Base for Casseroles and More

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• Author: Olivia Biermann
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 500 mL
• Category: soups and stews
• Method: stovetop
• Cuisine: American
• Diet: Vegan

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Description

All you need are 15 minutes to make your own vegan cream of chicken soup – perfect for using in those super cozy casserole and soup dishes.

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Ingredients

• 1 1/4 cups store-bought vegan chicken broth
• 3/4 cup unsweetened almond milk (or other unsweetened nondairy milk of your choice)
• 1/3 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

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Instructions

1. In a medium pan or pot on medium heat, combine the vegan chicken broth and 1/4 cup of milk. Bring to a simmer.
2. Meanwhile, whisk together the remaining milk, flour, garlic powder and onion powder until smooth. You can also use a blender to make it perfectly smooth.
3. Pour the flour mixture into the hot broth, whisking continuously as it simmers. Keep stirring until the soup thickens and turns silky smooth, about 5 minutes. It will continue to thicken as it cools.
4. Let cool, then pour into containers or jar, or use immediately in the recipe of your choice.

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Notes

Storing and freezing:

Store in an airtight container or jar in the fridge for up to one week and in the freezer for up to 3 months. If freezing, Leave a little room at the top for expansion, and thaw overnight in the fridge before using.