Homemade Campbell Cream of Shrimp Condensed Soup Recipe: A Healthier, Flavor-Packed Alternative

Category: Soup

Introduction

Campbell's Cream of Shrimp Condensed Soup has been a pantry staple for decades, beloved for its rich, creamy texture and savory shrimp flavor. It's a versatile ingredient used in countless recipes, from casseroles to dips. However, many of us are looking for ways to make our favorite foods healthier and more customizable. This homemade version of Campbell's Cream of Shrimp Condensed Soup allows you to enjoy the same delicious flavor with better nutritional value and without any preservatives. Plus, it's surprisingly easy to make with common household ingredients.

Why Make It at Home?

Making your own condensed soup at home offers several advantages. First, you can control the amount of sodium and fat that goes into it, making it a healthier option for you and your family. Second, you can customize the flavor to your liking—add more garlic, a pinch of cayenne pepper, or even some fresh herbs for extra depth. Finally, homemade soup is often more cost-effective than buying multiple cans, especially if you buy ingredients in bulk or use what you already have on hand.

Personal Anecdote

I remember the first time I tried to make homemade condensed soup. I was skeptical, thinking it would be time-consuming and complicated. But after one batch, I was hooked. The flavor was so much richer than the store-bought version, and I loved being able to tweak the ingredients to suit my taste. Now, I always have a batch in my freezer, ready to be used in a pinch. It's become a staple in my kitchen, just like the original, but better.

Recipe Details

• **Prep Time:15 minutes
• **Cook Time:20 minutes
• **Total Time:35 minutes
• **Yield:2 cups (480 ml) condensed soup

Ingredients

Wet Ingredients:

• 2 tablespoons (30g) unsalted butter
• 1/2 cup (120ml) whole milk (or non-dairy milk for a dairy-free version)
• 1/4 cup (60ml) heavy cream (optional, for extra richness)
• 2 tablespoons (30g) all-purpose flour

Flavor Components:

• 1 small onion, finely chopped (about 1/2 cup or 60g)
• 2 garlic cloves, minced (about 1 teaspoon or 5g)
• 1 cup (120g) cooked shrimp (fresh or frozen, thawed and patted dry)
• 1 teaspoon (5g) Old Bay seasoning (or to taste)
• 1/2 teaspoon (2g) paprika
• 1/4 teaspoon (1g) cayenne pepper (optional, for some heat)
• Salt and pepper, to taste
• 2 tablespoons (30g) freshly squeezed lemon juice (optional, for brightness)

Instructions

• Melt Butter and Sauté Aromatics: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

• Make the Roux: Sprinkle the flour over the onion mixture and whisk continuously to form a smooth paste (roux). Cook for 1-2 minutes, until the mixture is lightly fragrant but not browned.

• Gradually Add Milk: Slowly pour in the milk while whisking constantly to avoid lumps. Continue whisking until the mixture thickens, about 3-5 minutes. If using heavy cream, stir it in at this point for an extra-rich texture.

• Add Shrimp and Seasonings: Stir in the cooked shrimp, Old Bay seasoning, paprika, cayenne pepper (if using), salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld. Taste and adjust seasoning as needed. If desired, squeeze in some fresh lemon juice for a brighter flavor.

• Simmer and Thicken: Reduce the heat to low and let the soup simmer for 5-7 minutes, stirring occasionally, until it reaches your desired consistency. For a more condensed soup, simmer a bit longer; for a thinner consistency, add a splash more milk or water.

• Cool and Store: Remove from heat and let the soup cool slightly before transferring it to an airtight container. Use immediately or store in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently when needed.

Variations

• Low-Fat Version: Replace heavy cream with additional milk and use less butter.
• Spicy Version: Increase the cayenne pepper or add diced jalapeños.
• Herby Version: Stir in some chopped fresh parsley, dill, or chives at the end.
• Smoky Version: Add a pinch of smoked paprika for a deeper flavor.
• Gluten-Free Version: Use gluten-free flour for the roux.

Pro Tips

• Use High-Quality Shrimp: Fresh shrimp will give the best flavor, but thawed frozen shrimp work well too. Pat them dry before using to avoid excess moisture.
• Don’t Burn the Roux: Cook the roux just until it’s lightly fragrant to avoid a bitter taste.
• Customize the Spice: Adjust the amount of Old Bay seasoning to your taste, or add other spices like a pinch of nutmeg for extra depth.

Nutritional Comparison

FAQ

• Can I use fresh shrimp? Absolutely! Just cook and chop them first.
• What if I don’t have Old Bay seasoning? You can substitute with a mix of celery salt, paprika, and a pinch of cayenne.
• Can I make this gluten-free? Yes, by using gluten-free flour.
• How do I prevent lumps in the soup? Whisk continuously when adding the milk.
• Can I freeze this? Yes, it freezes well. Thaw overnight in the fridge or reheat from frozen.

Serving Suggestions

• Classic Casserole: Use as a base for your favorite casserole recipes.
• Dip for Veggies: Thin it out with a bit of milk or cream for a tasty dip.
• Pasta Sauce: Toss with cooked pasta and some grated Parmesan.
• Stuffed Fish: Mix with breadcrumbs for a delicious stuffing.
• Soup Starter: Add water or broth for a comforting, ready-to-eat soup.

Conclusion

This homemade version of Campbell's Cream of Shrimp Condensed Soup is not only healthier and customizable but also packed with more flavor. With just a few simple ingredients and some easy steps, you can enjoy your favorite recipes with a homemade touch. Give it a try and experience the difference that fresh, quality ingredients can make. Don’t forget to share your creations and let me know how it turns out!