Get excited people, because this recipe is awesome! The next time you come across a recipe that calls for condensed cream of _________ (fill in the blank), and you don’t have some on hand, make this super EASY homemade version! It works for any type of cream of soups including cream of chicken, cream of broccoli, and cream of mushroom, and the best part is that you probably already have all of these ingredients. You can make small adjustments to cater to each specific soup, but the base recipe makes an awesome substitution for any of them! The homemade version, not surprisingly tastes way better than the canned stuff too. Because that’s what happens when you cook from scratch 😉
Condensed "Cream of Anything" Soup
Homemade replacement for any Condensed Cream of Soup recipes. Makes the equivalent of one (10.75 oz) can.
Ingredients
- 1 cup cold milk
- 2 Tbsp cornstarch
- 1 1/2 Tbsp butter
- 1 tsp chicken bouillon
- 1/2 tsp salt
- ⅛ black pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ⅛ tsp dried parsley
Instructions
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In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley.
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Bring to a boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.
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Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.
For Condensed Cream of Mushroom Soup
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Stir in one (4 oz) can of mushroom pieces to the finished recipe.
For Condensed Cream of Chicken Soup
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Use recipe as is. Optional*, stir in 1/4 cup cooked, diced chicken pieces to the finished recipe.
For Condensed Cream of Celery Soup
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Stir in 1/2 cup sautéd, chopped celery to the finished recipe.
DianePyburn says
We live in “the woods” and can not run to town for a can of soup! This will be invaluable to me!!
Lauren Allen says
Im so glad! Let me know how you like it!
Joy says
I made this and I’m very sorry to say that it turned out way over salty.
I did exactly according to your recipe and it still turned out way salty. My chicken casserole got ruined because of it.
Next time I would only add a pinch of salt or no salt,
because chicken bullion already has salt in it
Erin @ Miss Scrambled Egg says
What a fabulous idea! I always have these ingredients on hand. Thank you for the tips and tricks to make a from scratch cream soup base. 😀
Mandy @ Mandy's Books and Beauty says
Do you think this would work with, say, cashew milk, vegan butter, and vegetable bouillon to make it vegan?
Lauren Allen says
Hi Mandy, I’ve never tried any of those ingredients, so I can’t say for sure, but it’s definitely worth a shot!
Jenn says
Do you think this would freeze well if made in batches?
Lauren Allen says
Hi Jenn, Yes I think you could definitely freeze it!
Kara says
I make and freeze this soup – it is so convienient and tastes so much better than anything out of a can every could. Plus I know exactly what is in it … no mysterious ingredients!
Bea says
Do you put your soup in a ziploc and freeze it? Or in a mason jar?
Lauren Allen says
Hi Bea, I’ve done both ways–with this recipe I prefer a freezer ziploc bag.
Christy says
I made this two nights ago. My daughter has Celiac and I can’t use canned cream of… This was amazing! Could have eaten it by itself!
Lauren Allen says
Thanks so much for sharing! I’m so happy it worked for you and your daughter 🙂
Mary says
My son is allergic to chicken, so can’t use chicken bullion. He’s allergic to all meats. Can I omit the bullion cube? I want to make his favorite potato soup.
Lauren Allen says
Hi Mary, you can omit the bullion, the flavor will just be more bland. I would taste it and use a little extra of the other seasonings at least, to make up for it! Good luck!
Milissa says
Mary,
I know this is WAY late in a reply, but they do make vegetable based bullion now so that might be worth a shot for a little extra concentrated flavor!
Krystal says
LOVE this recipe! Thank you for sharing!
Suzanne says
Is the bullion in the recipe the liquid type or powdered?
Lauren Allen says
You could use 1 tsp powder or one cube.
Laura says
I love this recipe! It tastes great and is so easy to make, plus it uses ingredients I have on hand.
Dwyse says
Wow! Made this for use in two baked Mexican dishes to serve to a friend who cannot have wheat products. Used 1 chicken and 1/2 beef bouillon cube,left out salt, used fresh parsley minced, chopped mushrooms- small can made 4 recipes. Unbelievably delicious! Will make instead of purchased, and share this recipe with her and others. Thanks so much for an easy, delicious, natural alternative.
Lauren Allen says
Thanks so much for your nice comment! I agree, it is much better than the purchased kind 🙂
Susan says
Can this recipe be used in a crock pot
Lauren Allen says
Yes, it should work the same!
Darlene Parsons says
This is fantastic I purchase of cream soups…no more will be making them all from scratch from now on thank you for posting.
Lisa burris says
I just got done making this! I am on a serious diet. Wanting to make tuna noodle casserole. But can soup is bad. So I tried this. I even made this with skim milk. It is good stuff! So tomorrow I will use my zucchini noodles and this soup for a healthy version of tuna noodle casserole.
Lauren Allen says
Thank you for sharing! I’m so happy you loved it!