Print this Banquet Fruit Pies $1/4 coupon quickly, before it disappears.  My local Walmart has these for $0.88 daily, so just $0.63 after coupon!  Remember, you can print each coupon twice.

Even with coupons, condensed soup is way overpriced for what you’re actually getting. I stopped buying condensed soup years ago. I found a way to make condensed soup that is almost as easy as opening a can, less expensive, healthier and MUCH tastier.
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Step 1: Freeze your Bechamel (white sauce) base. This makes so much sense that when I heard it years ago I think I actually smacked my forehead with the palm of my hand for not thinking of it myself. Take 1 C softened butter and mix with 1 C flour. Beat with mixer until combined. Use a 1 T cookie scoop to scoop mixture onto cookie sheet (these can be close together). Freeze for 1-2 hours. This process is called “flash freezing” and is done so that when you put the butter blobs (technical term) into a zip-top freezer bag they won’t stick together (at least not much). So, after a couple of hours, transfer the blobs into the zip-top freezer bag!
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Step 2: When you are ready to make your condensed soup, take 1-3 blobs (depending on how thick you want the soup) out of the bag and put them into a saucepan. Once they melt down and start getting bubbly (this is called a roux), add 1 C liquid (see list below) slowly, whisking over medium heat until liquid thickens.
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Flavors:
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Cream of chicken – I make this the most often. For the liquid sometimes I use milk and just add 1 teaspoon of bouillon and sometimes I use 1/2 milk and half chicken stock (homemade is best!!). You can also add a pinch or so of poultry seasoning. If you use chicken stock, you may want to add a little salt & pepper.
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Tomato – For the liquid use tomato sauce. You can add onion and/or garlic if you want. You may also want to add a pinch of sugar to cut the acid.
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Cream of Mushroom – Use half milk and half mushroom stock. (Homemade is easy – google it!) You can then sautee some mushrooms in butter and chop them up and add to the soup. You can just use all milk and add in the sauteed mushrooms, but the mushroom stock definitely gives it a richer flavor.
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Cream of Celery – Use milk as the liquid. Add sauteed celery (best if sauteed with a little onion).