I honestly can't tell you when the last time was where I bought a can of cream of mushroom/chicken/tomato soup. Simply because I like to make my own. It gives me a better handle on the ingredients, which means less MSG as well as some dairy-free options...
• 3 T. butter
• 3 T. flour (about half if using a GF mix w/ xanthan gum)
• ¼ t. salt
• Dash of pepper
• 1 ¼ c. liquid (milk/broth/juice)
• optional mix-ins: mushrooms, celery, chicken (depends on what kind of soup you're making)
Combine flour and seasoning and set aside. Melt butter in pan. Add flour mixture and stir well, allow to cook for a minute or two. Whisk in liquid and bring to a simmer until thickened. Makes 1 can’s worth of soup.