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.

Condensed Cream of Anything Soup recipe from TastesBetterFromScratch.com

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.

Condensed Cream of Anything Soup recipe from TastesBetterFromScratch.com

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 recipe from TastesBetterFromScratch.com
Prep 5 mins
Cook 5 mins
Total 10 mins
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Ingredients
  

  • 1 cup cold milk
  • 2 Tablespoons cornstarch
  • 1 1/2 Tablespoons butter
  • 1 teaspoon chicken bouillon cube
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 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

Calories: 370kcalCarbohydrates: 28gProtein: 8gFat: 25gSaturated Fat: 15gCholesterol: 70mgSodium: 1897mgPotassium: 322mgSugar: 13gVitamin A: 920IUCalcium: 276mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    So easy & delicious! I use oatmilk & it’s great. My go to cream of soup for every recipe! Thank you.

  2. 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?

  3. 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

    1. Hi Nancy! We haven’t tried them but you can get salt free bouillon cubes on Amazon if you want to try those.

  4. 5 stars
    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!

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