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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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 1/4 cup cooked, diced chicken pieces to the finished recipe.
For Condensed Cream of Celery Soup
- Stir in 1/2 cup sautéd, chopped celery to the finished recipe.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Amy says
This is great! Thank you! I can’t have condensed soups from the grocery store because of the sodium. I made a zero-sodium version by omitting the salt and, instead of bouillon, adding the ‘syrup’ made from reducing 3 cups of homemade stock down to 1 tbsp. This is a definite keeper.
Pamela Downs says
There is a wonderful product in my area at Meijer-L. B. Jamison’s Soup Base that is sodium free contains 3 grams of carbs and no fat, works great anywhere you need chicken broth, including this recipe! A lot easier than cooking down 3 cups of broth!
Christine says
Can this be made with non-dairy milk?
Lauren Allen says
That would probably work fine!
Jessica says
This is perfect! Made it this morning in prep for Polish Hamburgers this evening.
Munira says
HI
How would you use this to make cream of tomato soup
Lauren Allen says
You could add the recipe to a skillet of pureed tomatoes and cook it all together to make a soup.
Jessica says
Can this be frozen for future use?
Lauren Allen says
Yes, I think that would work fine!
Deb says
Used this as a substitute for cream of chicken soup in a chicken casserole. Worked perfectly and it was quick and easy to make.
Lee says
Would you then add like 10 oz of milk or water because this is condensed?
Lauren Allen says
If you want to make soup out of it, yes. If you want to use it in a recipe to replace canned cream of chicken (or other flavored) soup, then no.
Penny says
I made cream of “plain” soup and used it with stroganoff. Worked well. I can’t eat salt so I used unsalted chicken bouillon that I got from amazon. Thanks.
Gail says
Very good indeed! My husband loves it! Thank you for the recipe!
L says
Can you used sauteed or raw mushrooms vs canned mushrooms? if so which would be best?
Lauren Allen says
Either would work great! The flavor of sautéed mushrooms would be best.