Condensed “Cream of Anything” Soup is the homemade replacement for any Condensed Cream of Soup recipes. This recipe makes the equivalent of one (10.75 oz) can.
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 😉
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Recipe
Condensed "Cream of Anything" Soup
Ingredients
- 1 cup cold milk
- 2 Tablespoons cornstarch
- 1 1/2 Tablespoons butter
- 1 teaspoon chicken bouillon cube
- 1/2 teaspoon salt
- ⅛ freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- ⅛ teaspoon dried parsley flakes
Instructions
- In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley.
- Bring to a boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.
- Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.
For Condensed Cream of Mushroom Soup
- Stir in one (4 oz) can of mushroom pieces to the finished recipe.
For Condensed Cream of Chicken Soup
- Use recipe as is. Optional*, stir in ¼ cup cooked, diced chicken pieces to the finished recipe.
For Condensed Cream of Celery Soup
- Stir in ½ cup sautéd, chopped celery to the finished recipe.
Nutrition
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
So easy & delicious! I use oatmilk & it’s great. My go to cream of soup for every recipe! Thank you.
For cream of onion, how many onions would you recommend?
1/2 cup sauteed! Enjoy.
How much broccoli would you add to the base for cream of broccoli soup? 1/4 cup or 1/2 cup, or more? Would you steam, or cook the broccoli first?
1/2 cup steamed broccoli will be perfect!
Do you need to refrigerate this after cooking if your not using it right away
Yes, I would.
Hi Lauren, just wondering is there another way other than bouillon cube. I’m on a salt free diet and the cubes are very high in salt. Really enjoy reading all your recipes they really make my mouth water. I do have a few ideas, what I do is just eliminate or reduce the salt. But boullion cubes are all the flavour, so would stock be okay? Thanks in advance.
Nancy Smith
Hi Nancy! We haven’t tried them but you can get salt free bouillon cubes on Amazon if you want to try those.
I love this recipe. I started using it when I couldn’t find any “cream of” soups in the stores around here, and keep using it because it tastes so much better. It’s quick and easy to make, and tastes great. I love your blog because everything I’ve tried has worked out perfectly. It’s my go-to when I can’t decide what to make for dinner. Thank you!