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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- 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
- 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.
- Stir in one (4 oz) can of mushroom pieces to the finished recipe.
- Use recipe as is. Optional*, stir in 1/4 cup cooked, diced chicken pieces to the finished recipe.
- Stir in 1/2 cup sautéd, chopped celery to the finished recipe.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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!
Joy says
Yes. I use homemade veggie stock not chicken Boullion. No salt issue. Store bought boullion is salted. If u want salty try miso soup mix.
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!
Karen says
My daughter also has food allergies and has become vegan. The rest of the family is vegetarian although I was raised a meat eater. My daughter and I love Not-Chik’n Cubes brand distributed by Edward & Sons (edwardsandsons.com). It is a product of Switzerland. They are gluten free and vegan. I live in Ohio and buy it at the local grocery store. They remind me of the chicken noodle soup I grew up with. We enjoy it plain as a bouillon in a mug or any recipe calling for chicken broth or flavor. Can’t wait to try this soup recipe. It will also be great for my other daughter too that is allergic to soy anything which is in so many things including many canned soups.
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!
Laura says
I used it in a crock pot, and it worked great! I never thought of making it homemade, I’m not a natural cook! I think it made the recipe better. 🙂
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!
Cathy Augros says
Hi Lauren, since this recipe is condensed, do I need to add water to make it the consistency of, say, Campbell’s Soup or do I just use it as-is (after adding whatever veggie I want to flavor it with)?
Thanks,
Cathy
Lauren Allen says
I would add a little water, vegetable broth or chicken broth to thin in slightly. Sounds yummy!
Amy Forman says
Can you water bath can this for storage? I am wanting to do a big batch and wondering if it would keep that way.
Lauren Allen says
Hi Amy, I honestly haven’t done any research into that, for this specific recipe. I’d suggest checking a safe-canning website for tips to do so. I’d love to hear if you try it!
PuffNStuff says
Wow this turned out great and quick! It even works well with Almond milk and flour( instead of cornstarch, roux) since butter was going in.
cathy says
I am so excited!! Can’t wait to try my mom has cancer and can only have puréed food so always looking for soup etc recipes.
Suze says
I’m so happy to find this recipe. I have celiac disease and can’t use canned soups. Bovril chicken bouillon is liquid and less salty than either powders or cubes. I’m going to use 1/4 cup of instant mashed potato flakes to make cream of potato soup. Thank you so much!
Rachael says
Have you tried this in the Instant Pot? I don’t have the time for a slow cooker now. Yikes.
Lauren Allen says
I haven’t tried it yet, but I’m sure it would work great 🙂
Bridgit says
Just made it today and absolutely loved how it tasted! I’m excited to have this under my belt for when I’m missing a can of cream of mushroom/ chicken etc. I actually prefer this over the canned stuff.
Lauren Allen says
Me too! It’s so much tastier than the canned version 🙂 Thanks Bridgit!
Barb says
I never use canned soups and this was wonderful…thank you 😍
Lauren Allen says
Happy you liked it! Thanks for your comment 🙂
Amanda J says
I’ve made this several times and love the versatility of this recipe. My new fave is adding two cups of shredded cheese with about a cup of milk to thin it, and have perfect cheese sauce for macaroni. I use unsweetened almond milk and it works well, was very glad to read in the comments that it can be frozen so I can make several batches ahead. Thanks for this great, easy recipe!
Tasha says
Do you know the sodium content and calories of this recipe?
Lauren Allen says
Hi Tasha,
The base recipe is estimated to have about 1442mg of sodium. That is for the entire amount, not for an individual serving. Calories are estimated at 337 for the entire amount.